Breakfast · Budget · Chinese · Fast & Easy · Mains · One Dish Meals · Pork · Singapore local favourites · Soup · Thermos · Uncategorized

Teochew Bak Kut Teh with Thermos Shuttle Chef 潮式肉骨茶

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Bak Kut Teh is one of Singapore’s most beloved dished. I made the teochew style one this time and it is peppery, flavourful, appetizing and very comforting. I don’t understand why people here only uses premixes as this is actually very easy to cook. The ingredients are simple and thermos makes the cooking even easier than it already was. I promise that you will never have to buy premixes again after you try this recipe! 😛


  1. 1L chicken stock
  2. 12 chicken feet
  3. 600g prime ribs
  4. 1 tbsp white peppercorns
  5. 1 star anise
  6. 1 cinnamon stick
  7. 2 bulbs garlic
  8. Salt
  9. 1 can of mushrooms
  10. Coriander


  1. You may wish to blanch your chicken feet and ribs if you want. Some people prefer not doing it for more flavour.
  2. Toast peppercorns in a dry pan over low heat until it “jumps”.
  3. Lightly crack the pepper and set aside.
  4. Place garlic, pepper, cinnamon stick and star anise in a herb bag.
  5. In a 3L thermos, bring chicken stock to boil and add in ribs, chicken feet and herb bag.
  6. Transfer to outer pot and set aside for at least 8 hours. For a thicker and more flavourful soup, i cooked mine in thermos for about 16 hours, reheating every 8 hours. The end result is extremely thick and yummy.
  7. Remove chicken feet with a strainer, add in mushrooms and season with salt before serving. Garnish with coriander.

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