Bak Kut Teh is a specialty of Singapore. How is it different from ordinary pork bone soup?

Bring the water to a boil, add the spice bag and cook for about 30 minutes until the aroma overflows. Turn to low heat, add garlic and short ribs and continue cooking for about 1 hour until the meat is soft and the soup is thick, then add salt to taste. Turn off the heat. In addition, black pepper, star anise, cloves, angelica, Codonopsis pilosula, wolfberry, fennel, licorice, polygonatum odorifera, yam, cinnamon, tangerine peel, Sichuan Qiong, sugar cane, rock sugar, cooked rehmannia and other ingredients are added. Each family has its own secret recipe, and the differences are the same. The key lies in the selection and weight of these materials. Why do you say that? The so-called restaurants in Singapore or Southeast Asia are opening more and more. When you open the menu, of course the iconic Bak Kut Teh is indispensable. The problem is that it just doesn't look right. When I drink the soup, it's full of spices and MSG. As for the meat and bones, I have no interest in chewing it anymore.

In order to make you understand better, I checked the information. In the past, people in Nanyang were prone to rheumatism and pain due to climate reasons. In order to treat diseases and dispel cold, they used various medicinal materials, including angelica, wolfberry, Codonopsis pilosula and others are used to cook medicine, but due to taboos, the medicine is called "tea". Most people make a living by working as coolies. The climate in Southeast Asia is hot and humid, so it is easy to suffer from rheumatism. This is when Bak Kut Teh appeared. It is not only delicious but also good for keeping fit. Later, after improvements, Bak Kut Teh became a national delicacy suitable for all ages.

Many people mistakenly think it is a kind of tea. Although Bak Kut Teh is called "tea", it is actually a medicinal soup, but the soup contains no tea ingredients at all. According to legend, when the Chinese first arrived in Nanyang, Because they are not adapted to the hot and humid climate, many people suffer from rheumatism. In order to cure the disease and remove dampness, various medicinal materials are used. In fact, it is Qingliangbu (a combination of traditional Chinese medicine) and stewed with meat. In the past, meat was relatively rare, so I often ate it with it like this, which was nutritious. But later, there was more meat, and it was no longer as valuable as before. Moreover, I was not used to the taste, so I gradually stopped eating it that way.

It is a soup made from meat and bones combined with Chinese medicine. It does not contain tea leaves or tea ingredients. However, because tea is often brewed to relieve the fatness of the meat in the soup, it is generally called Bak Kut Teh. . Among them, Selangor Klang Bak Kut Teh in Malaysia is the most famous.

Where is Bak Kut Teh’s specialty?

Bak Kut Teh is a way of eating meat and bone and tea. It is called Bah-Kut-Teh in Hokkien. Its flavor is well-known at home and abroad. Bak Kut Teh is divided into the Hainan style in Singapore and the Hokkien style in Malaysia. Hainan Bak Kut Teh has a stronger pepper flavor, while Fujian Bak Kut Teh has a stronger medicinal flavor.

Bak-Kut-Teh (Hokkien) is a food popular in Malaysia and Singapore in Southeast Asia. It is a soup made of meat and bones combined with Chinese medicine. There is no tea or tea leaves. But because it is often brewed into tea to relieve the fatness of the meat in the soup, it is generally called Bak Kut Teh. Among them, Singapore’s Songfa Bak Kut Teh and Malaysia’s Selangor Klang Bak Kut Teh are the most famous.

Although Bak Kut Teh is called tea, it is actually a thick soup that is mixed with Chinese medicine, spices (including star anise, cinnamon, cloves, garlic) and meat steaks and simmered for many hours. In some small towns in Malaysia, sea cucumbers and abalone are even added to the dish.

Bak Kut Teh is usually eaten with rice or fried dough sticks dipped in soup. Season with soy sauce, crushed red pepper and minced garlic. Various Chinese teas (Guanyin is the most popular in the Klang River Basin area of ??Malaysia) are usually served with the soup, which is believed to be able to wash away the greasiness of the pork. In Malaysia, Bak Kut Teh is a typical breakfast dish.

The origin of Bak Kut Teh:

The origin of Bak Kut Teh: A long time ago, the Chinese crossed the ocean and came to Malaysia to make a living. Because the education level of our ancestors was not high and they did not have the capital to do business, they went to the mines to mine tin and worked as miners. Miners need to soak in the mines or mine in the trenches for a long time. Because the local area is rainy all year round, many miners are sick from overwork and need to take supplements, but they cannot afford those expensive Chinese herbal medicines. Later, there was a tin mine owner who had some knowledge of traditional Chinese medicine and had a benevolent heart. He sympathized with the miners' sufferings. On the other hand, he also hoped that his employees could stay healthy and improve their work efficiency, so he wrote down a traditional Chinese medicine formula and ordered it to be cooked in the kitchen. A pot of herbal bone soup keeps employees away from the cold. At that time, a bowl of cold-repelling herbal soup made with meat and bones and a large bowl of white rice were an appetizing and rich meal used by the elders to ward off the cold and eliminate fatigue.

Bak Kut Teh is not only delicious, but also rich in nutrients, can provide the required energy, and can resist wind and cold. It quickly spread among the workers.

Gradually, Bak Kut Teh has become a favorite delicacy in Singapore and Malaysia. Nowadays, as people's economic conditions have improved, it has evolved into a version of bak kut teh with colorful, rich and luxurious ingredients. Some even add abalone, sea cucumber and other expensive delicacies from the mountains and seas. The medicinal formulas also follow the taste preferences of regional people. Changes were slowly made.

What is Bak Kut Teh

Hong Kong gourmet Chua Lam said that when he was abroad, what he missed most was Bak Kut Teh.

When you think of Singaporean cuisine, the first thing that comes to mind is Bak Kut Teh. When talking about "Bak Kut Teh", many people may mistakenly think it is the name of a tea. In fact, this "tea" is not the other "tea". This is a pork rib herbal soup that is well-known in Singapore.

The production method is very simple. The "meat bones" are made from pig ribs, chopped into single bone segments about one finger long, boiled in water and then supercooled to remove surface impurities. Then, take some garlic meat with the "coat" removed, fry it until golden brown, then boil it in water to remove the oil, add some medicinal materials such as yam, wolfberry, longan, etc., then add tangerine peel, white pepper, licorice, star anise, etc. spices, then put all the ingredients into the pot, add water and simmer for about 3-4 hours, add salt and other seasonings, and it will become a very exotic "Bak Kut Teh". It is usually paired with a dish of "chili padi soy sauce" for dipping the ribs or seasoning the soup. Those who don't like spicy food can also use ordinary soy sauce.

Experience the delicious food

Just a few days before going to Singapore, I stopped in Malaysia and ate meat on Alor Street, a Kuala Lumpur food street highly recommended by Chua Lam. Bone tea. Comparing the two, I feel that the bak kut teh in Singapore tastes even more amazing. I think it may be because the bak kut teh restaurant our friend took us to is the most famous one in Singapore - the "Promoter Bak Kut Teh Restaurant". When I walked into this restaurant, I saw that the furnishings were extremely ordinary, even shabby, but the tables were full and every seat was occupied. Looking at the walls on both sides, they are covered with photos of the shop owner (an old man named Cai Shuifa, who had been working in the kitchen with his back bent while we were eating) and the celebrities who visit here; one of the number of celebrities who "come to give guidance" There are so many that it is impossible to count them all. Among them are deceased "big names" in the entertainment industry, as well as new idols such as S.H.E. and Wilber Pan. According to a friend in Singapore, there was once a tourist who was new to Singapore and didn’t know the famous Bak Kut Teh. When her friend took her to this inconspicuous restaurant, she was shocked when she saw the name of the restaurant because she pronounced the name It became the "initiation of 'human flesh' bone tea".

After listening to this little interlude at the dinner table, the hot Bak Kut Teh was served. I saw an ordinary porcelain bowl with three white and tender ribs inside, and the beer-colored soup was steaming with steam - no bright color, only a tangy fragrance. I took a sip of the soup first. It was delicious, with the refreshing taste of medicinal herbs, and a hint of pepper. It is said that this is the characteristic of the "initiator". I suddenly felt a warm current passing through my spleen and stomach, which was indescribably comfortable. And this delicious soup is refillable for free. A friend said that he once brought a tourist from Chongqing to try the bak kut teh here. As a result, the Chongqing tourist fell in love with the bak kut teh soup and drank six or seven bowls in a row until he was sweating profusely. In fact, when I was drinking the soup, I had already examined the meat and bones several times. From the experience of a meat-loving person like me, the tender pink color must contain a super fresh and tender taste. After trying it, my previous imagination was confirmed; coupled with the slightly spicy soy sauce, the taste is really rare in the world. The most popular side dish of Bak Kut Teh is actually a plate of cold fried dough sticks, which has a unique flavor when dipped in the hot Bak Kut Teh soup.

The derivative dishes are also excellent

In order to let me, who is visiting Singapore for the first time, have a more comprehensive understanding of the delicacy of Bak Kut Teh, a local friend specially ordered two more varieties of Bak Kut Teh. Derivative products - pork liver and pork loin cooked in the same soup. Needless to say, the pork liver is tender because it is cooked in boiling hot water, but what I would like to recommend most is the pork loin. I have eaten pork loin with different flavors in many restaurants in China. Either the pork loin is processed to look like a synthetic one in order to avoid the fishy smell, or the original flavor and the strange smell are retained. But the pork loin here is different. When you bite into it, the gap between your teeth is immediately filled with delicious gravy, and there is no strange taste at all. I really don’t know how the owner Lao Cai cooks it. A few thin slices of pork loin were wiped out by us in an instant, and we could only order one more.

Eating Bak Kut Teh is a very hot thing, so a cold drink is essential. I highly recommend barley juice. It is light, cool, sweet and pleasant, and I am sure you will want to drink it again.

The driver who drove us to the restaurant was well versed in local cuisine. He said that Hainanese chicken rice in Singapore can be eaten every day and every meal, but bak kut teh can only be eaten once a week. He didn't explain specifically why, but I felt it at night. Because I had such a delicious Bak Kut Teh meal at noon, and even reordered the dishes several times, I couldn’t eat dinner at all.

I heard from friends that the "Promoter" is not the best bak kut teh in Singapore, but it is more famous. On the same street, about a few hundred meters away, there is a "Morning Market Bak Kut Teh", which is said to taste even more exquisite. But a friend also said that the owner of the "Morning Market" is a very personable person. When he is in a good mood, the taste of Bak Kut Teh is nothing to say, but when he is in a bad mood, the taste of Bak Kut Teh is terrifying. Feeling my full belly, I thought I would try it again next time I have the opportunity. I hope the shop owner will be in a good mood then.

What are the recommended ways to make Bak Kut Teh in Singapore?

First, blanch the pork ribs in water, then add soup to the pot, then add the Bak Kut Teh bag, oyster sauce, white pepper, salt, chicken powder, chicken rice, dark soy sauce, cook the whole garlic together until fragrant, and finally add the pork ribs. Cook, wait until the ribs are cooked, then serve in a bowl with sweet soy sauce, fried dough sticks, and rice. Some people will add appropriate amounts of shiitake mushrooms and yuba.

When traveling to Singapore, what are the specialties?

1. Perfume is the best gift to give to others and please yourself, especially those limited edition fragrances. In addition to being highly collectible, the beautiful bottles themselves are also hard to put down. (Diormenot global limited edition perfume, Burberry-Brit perfume)

2. Watches Beautiful brand watches are the best choice for lovers to convey their true love, because you want to be with them every moment you are in love. He (she) stays with each other. (Burberry couple watches, TAG men's sports watches)

3. Jewelry Jewelry often conveys fashionable women's grasp of details and taste. The unique aesthetic may be in that beautiful embellishment. (BVLGARI - three-color ring, Swarovski Austrian crystal necklace and earrings)

4. Merlion souvenirs

Singapore is called the Lion City, and the Merlion is the iconic building of Singapore. Merlion souvenirs are popular souvenirs and small gifts among tourists. It is sold in many places. There are many stalls in large commercial locations, along Orchard Road, Pagoda Street in Chinatown, and in tourist attractions like the Merlion in Sentosa.

5. Singapore crocodile skin products

Singapore’s crocodile skin and reptile leather products, from crocodile breeding to leather processing, are all done in Singapore, so the prices are cheap and attractive. It has also established its status as a specialty product in Singapore. There are also a wide variety of crocodile leather bags, shoes, trinkets, etc.

6. Batik

A kind of batik printed cloth, including products from Singapore, Malaysia, and Indonesia, each with its own characteristics. Among them, the one produced in Singapore is the cheapest and most fashionable. Printed and dyed by machine, most of the designs and colors are the same.

7. Meat jerky

Many people bring back jerky when they come to Singapore. There are nearly 10 well-known jerky brands. Many of the jerky in Lion City are hand-roasted, using three layers of meat, cut into thin slices, marinated with fish sauce, sugar and other spices, and then baked over charcoal fire until it is tender, delicious and slightly crispy. Dried meat is an indispensable food for Singaporeans during the Chinese New Year. Bee Cheng Hiang and Lam Chee Yuan are the two most famous brands.

Introduction to Bak Kut Teh in Singapore

Everyone who has been to Singapore knows that you must eat Bak Kut Teh once in Singapore. Tourists from all over the world enjoy it here. Good taste. Bak Kut Teh is eating pork ribs and drinking tea at the same time. The meat and bones are made from the finest fresh pork ribs wrapped in thick lean meat, then added with various condiments, some of which are also added with various nourishing medicinal materials, and stewed until they are rotten.