Breakfast · Chinese · Fast & Easy · Mains · One Dish Meals · Pork · Soup · Uncategorized

Bak Kut Teh 肉骨茶

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This is a easily one of the most popular soups in Singapore yet yesterday was the first time i tried to cook it. Prime ribs is simmered with a selection of the best herbs and spices that i could get my hands on for hours. The result is a soup that is full of flavour and very tender ribs. The flavor of the soup is so good, i can’t really find the right words to describe it. Instead of buying a premix pack, i brewed my soup with actual chinese herbs. Ben has been loving my herbal soups ever since he opened up and tried it. I cook a different kind of herbal soup every week for him, that has different health benefits. I put in a lot of effort in selecting the herbs and ingredients, and spend hours brewing the soups. I am thankful that Ben loves my soups so much. Places like Hock Hua Tonic has boxes of herbs pre packed for different soups, and i must say they have been very helpful. It has been helping me cook the most nourishing and tasty soups for my beloved husband.


On top of this box of herbs, i also added Cordyceps militaris and premium wolfberries for an extra nourishing bowl of soup 🙂


  1. 1 box hock hua bak kut teh herbs
  2. 10g cordyceps militaris
  3. 1 tbsp peppercorns
  4. 2 litres water
  5. About 4 pieces of pork bones.
  6. About 5 pieces prime ribs
  7. 4 dried mushrooms, soaked until soft
  8. Garlic cloves
  9. Salt
  10. coriander


  1. Blanch pork bones with boiling hot water. Drain water.
  2. Bring 2 litres of water to boil and add in all the herbs, except wolfberries. Add in pork bones.
  3. Simmer for 1 hour.
  4. Blanch prime ribs in boiling water and drain.
  5. Remove pork bones. Discard.
  6. Add in garlic, mushroom and ribs.
  7. Simmer for 1 more hour.
  8. Add in wolfberries in the last 10 minutes.
  9. Garnish with coriander and serve with steamed rice.
  10. Tip: season with abit of salt along the simmering process to bring out the best flavours.



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