Bak kut teh (肉骨茶, literally meat bone tea — a Hokkien/Teochew preparation eaten with tea) is the pork rib soup of the Fujianese diaspora communities of Malaysia and Singapore, where it became a morning meal for labourers in the 19th century. Two distinct styles exist: the Malaysian (and Klang city) version — a pale, peppery clear broth heavy with white pepper and garlic; and the Singaporean (and Teochew) version — darker, more complex, with star anise, cinnamon, and a richer herbal profile. Both share the use of pork ribs (spare ribs) simmered for a long time in the seasoned broth, served with braised tofu skin, enoki mushrooms, and fried dough sticks (you tiao) for dipping.
The Klang-style broth (lighter, peppery): Per 1L of water — 400g pork spare ribs, blanched first. 1 whole head of garlic (unpeeled), 2 tbsp whole white peppercorns (coarsely crushed), 2 tbsp light soy sauce. Simmer the blanched ribs in the water with garlic and peppercorn for 1.5-2 hours until the pork is extremely tender and beginning to fall from the bone. The broth should be slightly cloudy from the pork and richly peppery. The Singaporean-style broth (darker, more complex): Add star anise (3), cinnamon (1 stick), cloves (3), dried mandarin peel, dark soy sauce (for colour), and Chinese herbal medicine (such as codonopsis root and wolfberries) to the basic broth. Serving: Bak kut teh is served in individual clay pots still over heat — the soup continues to simmer at the table. The sides of you tiao, braised peanuts, and various braised tofu skins are served separately.
Fuchsia Dunlop, Invitation to a Banquet (2023)