I’ve never been fond of this Chinese soup which is popularly served in Malaysia, China, Taiwan, the Indonesian island of Riau and of course, Singaland. Perhaps, it’s because my mom doesn’t really cook this at home and thus I have little opportunity to appreciate it. The most recent time I had Bak Kut Teh was when a colleague brought me to the one along Keppel Road. That one…was good!
In an attempt to finish whatever food and pre-mixes that I have in my cupboard, I came across the one for Bak Kut Teh. The good folks at home, whoever they are (CG or in-laws), have mailed it to us, along with other packets and I thought it timely to make this dish!
And it’s real easy. I just have to dump 2 packets of the bag of spices ( star anise, cinnamon, cloves, dang gui, fennel seeds) in 1500ml of water, boil it for 30 minutes before adding soy sauce, dark soy sauce, garlic and the short ribs into it and simmer for 1.5 hours (remember to remove the scum!). The instructions on the packet suggested 1 hour but I want my meat to be fork-tender and adding 30 more minutes makes a good result. I also added another star anise and more Chinese pepper because I like it peppery. It turns out so delicious! Yum yum!
Such a simple dish and to be able to share it with the hubs is pure bliss.