Breakfast · Chinese · Fast & Easy · Mains · One Dish Meals · Pork · Singapore local favourites · 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. 1.75 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 and ribs with boiling hot water. Drain water.
  2. Bring water to boil and add in all the herbs, except wolfberries. Add in pork bones and ribs.
  3. Simmer for 1 hour
  4. Add in garlic and mushroom.
  5. Simmer for 1 more hour.
  6. Remove pork bones and discard.
  7. Add in wolfberries in the last 10 minutes.
  8. Garnish with coriander and serve with steamed rice.
  9. Tip: season with abit of salt along the simmering process to bring out the best flavours.


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