Bak Kut Teh

Method

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1. Bring a large pot of water to the boil, add the ribs and blanch for 5 minutes. Drain, rinse the ribs under cold water and rinse out the pot.

   Mark done Start 5 min timer

2. Put the ribs, garlic, white and black peppercorns and the 2 litres of fresh water in the pot. Bring to the boil and skim off any scum, then reduce to a gentle simmer.

   Mark done

3. Cover and simmer for 90 minutes, until the meat is very tender and pulls easily from the bone.

   Mark done Start 90 min timer

4. Stir in the light and dark soy sauce, salt and tofu puffs and simmer for 15 minutes more.

   Mark done Start 15 min timer

5. Taste the broth. It should be peppery and savoury, and the garlic should be soft and sweet. Add more salt or pepper if needed.

   Mark done

6. Blanch the choy sum in boiling water for 1 minute and drain. Mix the chillies with the 3 tablespoons of dark soy sauce in a small bowl.

   Mark done Start 1 min timer

7. Ladle the ribs and broth into bowls with the greens and tofu, and serve with the dipping sauce and rice.

   Mark done

Chef’s Tips

• Do not skip the blanching. It removes the scum and blood that would make the broth cloudy.
• Crush the peppercorns lightly, not to a powder. Whole cracked corns give a steady heat and keep the broth clear.
• The soup is better the next day. Chill it, skim off the fat and reheat.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed white rice
• Chinese tea
• Fried dough sticks

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.