If there’s one dish that warms both the belly and the soul in Malaysia and Singapore, it’s Bak Kut Teh! This comforting bowl of goodness is all about pork ribs simmered for hours with garlic, soy sauce, and a mix of fragrant herbs and spices like star anise, cinnamon, and cloves!
Now, if you're familiar with Malaysian, you might know that Bak Kut Teh literally means "meat bone tea"! But don't worry, despite the name, there’s no actual tea in the dish!
Unlike Japanese ochazuke, which uses tea as a broth, the "teh" in Bak Kut Teh refers to the hot Chinese tea that’s traditionally served alongside the meal! Why the tea? Because it helps cut through the richness of the fatty pork ribs of course! making everything feel lighter and more balanced!
There’s more than one way to enjoy Bak Kut Teh, though! There are actually two main styles of the dish, the Hokkien style and the Teochew style. Each brings its own twist to the table, depending on where you’re eating it!
In Malaysia, the Hokkien version is the clear favorite. It’s dark, rich, and strong, with lots of soy sauce giving the broth a deep color and bold, savory flavor! Over in Singapore, however, things are a little different!
There, the Teochew style takes center stage. It’s much lighter in color but delivers a peppery punch, thanks to generous amounts of white pepper that give every sip a warm, spicy kick!
But no matter which version you try, Bak Kut Teh is best enjoyed with a bowl of fluffy white rice or some you tiao—crispy fried dough sticks perfect for soaking up that flavorful broth!
So if you’ve never had Bak Kut Teh before, now’s the time. Grab a bowl, dig in, and see why this humble “meat bone tea” has captured hearts and stomachs for generations!
Best regards, Gembira
Here to make your soul happy!