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)