9Des, 2023
Singapore Style Claypot Bak Ku Teh 新加坡式砂锅肉骨茶 – Eat What Tonight


I always thought it’s tough to cook the Singapore style of bak ku teh, that’s why the really famous ones locally are always seen in crowds. But then again, it’s actually not that tough at all, and only a few ingredients and time is all you need ! And you certainly do not need any premix at all. In fact the raw ingredients itself are perhaps even cheaper than the premix !! 


The end result is a very peppery and rich bak ku teh ! I think it isn’t in any way inferior as compared to the famous stalls and it’s certainly very very delicious !! And cooking it up in a clay pot gives the soup an extra aromatic boost. Having 1/2kg of pork ribs used 50g of white peppercorns which is just nice for a whole bottle that was purchased. So there wasn’t any wastage at all ! 


I prefer the Singapore style of bak ku teh anytime as compared to the many types. The hot peppery soup and a bowl of rice is all I ever need to complete this meal. And this is the kind of soup that I will never get sick of having day in day out. 


And if you need fresh pork ribs anytime, do get them from PurelyFresh to complete your bak ku teh feast!

Enjoy !! 


Singapore Style Claypot Bak Ku Teh 砂锅肉骨茶


Total time


Recipe type: Chinese

Cuisine: Main

  • 500g pork ribs
  • some button mushrooms (optional)
  • 1.2L water
  • 10 pcs whole garlics, with skin on
  • 50g white peppercorns
  • ½ tsp chicken powder
  • 1 tbsp cooking oil

You can also dip some you tiao (fried fritters) into the bak ku teh soup. This is a very popular way of enjoying the bak ku teh soup locally.



26Nov, 2023
Dry Bak Kut Teh 干烧肉骨茶

I had this Dry Bak Kut Teh at a restaurant near my workplace not long ago and I thought it tasted very delicious except that it was a bit salty for my liking. Hence, I decided to make one for myself at home and indeed it was pretty good and I get to control the saltiness of it to my liking as well. 

The only pity is that I should have used short spare ribs that has a good amount of fats rather than using the long ribs which has more lean meat. I realize the ribs which has more fats somehow has a more tender texture than the long ribs after the braising. 


In fact, I also understand why the restaurant informed that I had to wait a good least of 20 minutes after I place the order as this dish has to be cooked to order, otherwise it will dried out and will not taste that good anymore. Unlike our normal bak kut teh, where you can cooked a huge pot of it and replenish the soup as and when you like, serving of this dish is fast too because everything is already pre-cooked. 



The Dry Bak Kut Teh begs to differ. After simmering the ribs in the herbal soup stock till the soup is completely absorbed by the ribs, it has to be further stir fried with the seasonings and braised briefly till the flavours are immersed. It’s an additional step to the usual bak kut teh but for those desiring a different twist to the soupy version, this dry one makes a good alternative. 



Perfect fit for white rice as a companion, the dry Bak Kut Teh does has its perks especially when the weather is warm and peppery hot soup might not make an ideal food choice. 


Hope everyone will like this dish too ! 

Get your fresh pork ribs from PurelyFresh online to serve up this dish today ! Enjoy !!



Dry Bak Kut Teh 干烧肉骨茶


Total time


Recipe type: Main

Cuisine: Chinese

  • 500g short spare ribs
  • 10-12 pcs dried chillies (soaked till soft and de-seed)
  • 3-4 stalks of spring onion (the white parts only, diced the green parts for garnishing.)
  • 1 pkt herbal bak kut teh spices
  • 10 pcs of whole garlics, with skin on
  • 1 tbsp cooking oil
  • 1 tbsp minced garlic
  • 1 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1 tbsp shaoxing wine
  • ¼ tsp pepper
  • ½ tsp sugar
  • 1.3L water
  • ½ tbsp oyster sauce
  • 1 tsp sweet soya sauce (kecap manis)
  • ¼ tsp pepper
  • 1 tbsp shaoxing wine
  • 3 tbsp water
  • Seasonings during Stir Frying:


21Nov, 2023
Herbal Bak Ku Teh 药材肉骨茶

Cooked this Herbal Bak Ku Teh for collaboration with IUIGA earlier and here I am sharing it ! In fact, I cooked such a huge pot of it that the extra was frozen and reheated to eat anytime I want thereafter. And not sure why, I always find that the food always seem to taste better after it has been left overnight. Probably the flavours will take sometime to come out.

The herbal taste was made such that it wasn’t too overwhelming that it overpower the aroma of the bak ku teh soup. It was a pleasant and good after taste. And I actually quite love the addition of enoki mushrooms and toufu puffs that came along with it, such that it wasn’t only meat and everything meat only. 

It was a simple preparation with little efforts and because of the good retention of heat and flavour with the cast iron pot from IUIGA, it was very flavorful and tasty. It does not carries the strong MSG taste that we often had while enjoying BKT and yet was still delicious as a homecook dish in its own ways.

Although a varieties of herbs are used, you can always get one which already come prepacked with a bit of everything in a convenient form from the supermarkets.

Enjoy this with plain white rice and you are all good to go ! And I have the feel and tendency to want to cook this again very soon ! 

Enjoy !!

Herbal Bak Ku Teh 药材肉骨茶


Total time


Recipe type: Main

Cuisine: Chinese

  • 1 pork big bone, blanched
  • 500g pork ribs, blanched
  • 1 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1 tsp salt
  • 1 tbsp white peppercorns
  • 1 whole bulb of garlics
  • 1.5L water
  • 6-8 pcs tofu puffs
  • 6 pcs beancurd knots
  • 1 pack enoki mushrooms
  • 10 pcs button mushrooms
    To Serve with :
  • Some lettuce
  • Some fried fritters
  • Some diced chillies
    Chinese Herbs (or can be replaced by 1 pack of ready herbal bak ku teh mix) :
  • 1 tbsp wolfberries (枸杞子)
  • 5 pcs red dates (红枣)
  • 10 pcs lily bulb herb (百合)
  • 3 pcs Solomon’s seal (玉竹)
  • 3 pcs Licorice root (甘草)
  • 10 pcs chuan xiong (川芎)
  • 3 pcs Chinese yam (淮山)
  • 4-5 pcs Codonopsis root (党参)
  • 4-5 pcs Chinese Angelica root (当归)




19Nov, 2023
Fishball Mee Tak Bak (Silver Needle Noodles) Soup & Dry

With thanks to the folks at Mingfa, I got to churn out some delicious Fuzhou Fishballs and Sambal Shrimp Fishballs with Mee Tak Bak (Silver noodles) in soup and dry versions recently. Mingfa is our homegrown Fishballs noodles chain where you can find many of their stalls in our local hawker centres. And being established as it is, they even branched out selling their signature fishballs in supermarkets now. In case you are not sure what’s a Fuzhou fishball, it’s actually a fishball that contains minced meat fillings within. And recently you can also find the launch of their new product, being the Sambal Shrimp balls.

The Sambal Shrimp balls boost of a spicy and savory filling which will squint in your mouth, hence do eat them with caution especially when they are still piping hot !

Using a pre-cooked home based soup stock, the rest of the cooking is literally a breeze. With preserved vegetables 冬菜, garlic oil, salt, pepper and a twinge of shaoxing wine as light seasoning, the soup version is all good to go. And all this takes is a quick 15 minutes of cooking.

And if you prefer the dry version, you can make do with one that’s seeing the noodles tossed in a mixture of chili oil or sauce, tomato sauce, garlic or shallot oil, light soya sauce, sugar, pepper and a tablespoon or two of the soup. To some, an addition of a dash of black vinegar might be essential too. But I usually do not include that in as the pungent of vinegar isn’t exactly my favorite.

This might not exactly be the most authentic fishballs soup or dry recipe you’ve seen around but it’s definitely one of my home favorites to go. And all because it goes without MSG, I felt it’s way healthier and better. With the plus fact that the soup stock was churned entirely from my own kitchen, it makes the dish all the way more meaningful.

And if you are ever in need of some fishballs to complete this dish, you can jolly well find them from Mingfa which are also made available from selected Fairprice outlets at Tampines Mall / Sun Plaza / RIvervale Mall / Orchard Grand Court / Kallang Wave Mall and Fairprice online under “YumSing”.

Because their fishballs can be ideally frozen, hence you do need not worry about having to finish a huge pack of fishballs at one go too. Hope this local simplistic dish will appeal to you as much as I do !

18Nov, 2023
Claypot Mee Tak Bak (Silver Needle Noodles) 砂锅老鼠粉

I loved mee tak bak so here’s another variation of how I have cooked it ! Been quite obsessed with cooking food in clay pot recently because I can literally use the clay pot to cook and eat from it all together. And very often than not, when I take a long sweet time to take pictures of the food, it will often result in me having cold food at the end of the photography. But when I cooked it in a clay pot which is excellent for heat retention, I can still enjoy my food piping hot thereafter !

So I start to dig out all the claypots, stone pots, corningware pots and whatever that can be cooked over the stove and eaten from it directly. This claypot mee tak bak tastes really good and I wish I had cooked more instead. But it was my last batch of silver needle noodles to be used up so that’s all I have !

So sharing this really awesome one pot dish which really makes me crave for more ! If you like mee tak bak liked myself, am sure you will enjoy this too. Sharing this recipe before I knock out for the night. Have an awesome TGIF tomorrow !

14Nov, 2023
Bak Kwa and Corn Egg Fried Rice

And this is a sinfully delicious Bak Kwa (Pork Jerky) and Corn Egg Fried rice ! Fried rice has and always will be a good staple in the Asian household to use up whatever leftover rice you may have. It is not difficult to cook up a good fried rice at home as long as you has all the “sinful” ingredients on hand and with this as the bak kwa but luncheon meat, diced chicken or pork, prawns, etc are all equally good with fried rice too.

To ensure that the egg coats up every grain of the rice, you can always beat the eggs into the rice prior to cooking and mix them well before tossing them in the wok. This really helps to ensure that you get even and golden egg fried rice on every single grain of rice.

Frozen mixed vegetables that consist of diced carrots, sweet corn and green peas is commonly used in fried rice to give the rice a more colourful presentation. However since I am not such a huge fan of green peas, I decide to eliminate the frozen combination all together and just go along with the corns. And I guess the beauty of homecooked is that, you can always incorporate foods that you will eat into your own cooking instead of just following the norm.

Hope this simpe homecooked is good enough to whet up your appetite for today.

13Nov, 2023
Stir Fry Mee Tai Bak with Minced Meat

Stir Fry Mee Tai Bak with Minced Meat – Eat What Tonight

There was quite a fair bit of positive responses on this recipe after it was shared on Instagram, so I thought I would post it here as well to benefit all the non-Instagrammers. Mee Tai Bak is what we commonly know as Rat Noodles because in Chinese it is termed as 老鼠粉. I guess it resembles the tail of the rat, hence the term for it. And I liked it a lot especially when it goes into soups and stir fry. It is also quite a “kids meal” as the adults generally like to order this for the kids instead of the usual yellow noodles or kway teow which I guess Mee Tai Bak is always easier for the kids to eat without getting too much mess comparatively.

Whilst I added minced meat to this recipe, you can always replace with other protein of your choice and it tastes awesome if you can just pack more beansprouts to it. And from one of my readers, her 13-year old can easily cook this her by herself which is pretty self-explanatory how fuss-free this dish is. Some people ask me about the reason for adding the fish sauce at the end of the cooking and not whilst cooking . I think fish sauce is a very “stinky sauce” by itself if you know what it smells like, but somehow it adds excellent flavour to Stir Fry Rice Noodles which just a small dash of it at the end of the cooking is good enough to bring out the aroma of the dish. So adding it in between the cooking might just diminish and cause the flavour of it to be evaporated during the cooking which explains why I always add it right at the end of the cooking.

12Nov, 2023
Old-school Style Mee Tai Bak Noodles Soup

An old school favourite of mine is this old school style Mee Tai Bak (silver rat) noodles soup that comes typically with only minced meat, meatballs and a little beansprouts before topping with diced spring onion and fried garlic. It looks really simple but it’s so delicious that I always cannot resist a second helping.

For a quicker cook up, you can use a chicken or pork bones soup base which can be store bought or homecooked. The gist of this dish is to top it with lots of freshly fried minced garlic which adds a great deal of aroma to the soup. Why is it an old-school favourite then ? Well I grew up enjoying Mee Tai Bak noodles in any form and this dish typically carries simple ingredients which can be easily found in most Chinese homes kitchen, requires essentially zero cooking skills and yet taste deliciously flavourful.

So sharing this wholesomely awesome homecooked Old-School Mee Tai Bak Soup for your slurpy-lucious meal anytime !