- published: 19 May 2015
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Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê) is a meat dish cooked in broth popularly served in Malaysia and Singapore, where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like the Sumatra, Indonesia and Southern Thailand.
The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant - the Teochews version is lighter than the Hokkiens'. The dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots.
Al-Kūt (Arabic: الكوت; BGN: Al Kūt; also spelled Kut al-Imara or Kut El Amara; Kurdish: Kût; Turkish: Kut'ül Ammare or Kut) is a city in eastern Iraq, on the left bank of the Tigris River, about 160 kilometres (99 miles) south east of Baghdad. As of 2003 the estimated population is about 374,000 people. It is the capital of the province long known as Al Kut, but since the 1960s renamed Wasit.
The old town of Kut is within a sharp "U" bend of the river, almost making it an island but for a narrow connection to the shore. For centuries Kut was a regional center of the carpet trade. The area around Kut is a fertile cereal grain growing region. The Baghdad Nuclear Research Facility, looted following the 2003 invasion of Iraq, is located near Kut.
The Kut Barrage was constructed in the city in the 1930s to provide irrigation water for the surrounding area. The barrage supports a road and includes a lock for boats passing up and down the Tigris. Its purpose is to maintain a sufficiently high water level in the Tigris to provide water for the Gharraf irrigation canal.
Singapore (i/ˈsɪŋɡəpɔːr/), officially the Republic of Singapore, and often referred to as the Lion City, the Garden City, and the Red Dot, is a global city in Southeast Asia and the world's only island city-state. It lies one degree (137 km) north of the equator, at the southernmost tip of continental Asia and peninsular Malaysia, with Indonesia's Riau Islands to the south. Singapore's territory consists of the diamond-shaped main island and 62 islets. Since independence, extensive land reclamation has increased its total size by 23% (130 km2), and its greening policy has covered the densely populated island with tropical flora, parks and gardens.
The islands were settled from the second century AD by a series of local empires. In 1819, Sir Stamford Raffles founded modern Singapore as a trading post of the East India Company; after the company collapsed, the islands were ceded to Britain and became part of its Straits Settlements in 1826. During World War II, Singapore was occupied by Japan. It gained independence from Britain in 1963, by uniting with other former British territories to form Malaysia, but was expelled two years later over ideological differences. After early years of turbulence, and despite lacking natural resources and a hinterland, the nation developed rapidly as an Asian tiger economy, based on external trade and its human capital.
Outram is a district in Singapore, within the Central Area, specifically referred as District 2 . Outram is relatively near the prominent city centre and financial districts, but is nearer the border of the Central Area, and outside the Downtown Core. Outram is served by extensive public transport, including SBS Transit and a Mass Rapid Transit (MRT) Station, the Outram Park MRT Station. It contains the ethnic neighbourhood of Chinatown.
Outram Park contains several key municipal buildings, such as Singapore General Hospital (SGH) and several other specialist health centres operated by Singapore Health Services (SingHealth) as well as the Central Narcotics Bureau and the Police Cantonment Complex. Outram Secondary School is situated in nearby York Hill. Across the Outram Road from the Outram MRT Station is the Health Sciences Authority building. Along the same side of the road further down towards College Road, is Block 9 where Mortuary@HSA is located. At the junction of Outram Road and College Road stands the Alumni Building which at one time housed the Department of Scientific Services (DSS) before it was relocated to its present location in HSA Building.
**UPDATE** Sorry for the misleading information, Klang, Singapore, Malaysia, China, we really don't care where it came from. We just here to share the version of BKT that's made with garlic and peppercorns commonly found in Singapore. Bah Kut Teh is believed to have originated some where or somehow or someone. The widespread of this dish was long ago brought into Singapore about by early immigrants. Our variant of BKT is that of the iconic Singapore style, combining the sweetness of the pork, and the combination of garlic and white peppercorn, giving it the right balance of oomph in flavours. Paired with rice, you tiao chopped chilli padi with dark soy sauce, this is one dish that can be taken morning, afternoon, and night! Recipe at : http://themeatmen.sg/bak-kut-teh/ P.S. Say, if ...
In this video I ate bak kut teh in Singapore at Outram Park Yahua Rou Gu Cha. Get more details here: http://migrationology.com/2016/01/singapore-food/ Bak kut teh, which literally translates to meat bone tea, is a common dish in Singapore and Malaysia that includes pork bones which are boiled in a herbal medley of spices. Although one may think that tea is somehow used for the cooking of the meat, from what I read, the recipe actually doesn’t include any tea, but it got its name because you’re supposed to drink strong tea along with eating the meat to clean the grease. There are quite a few restaurants to eat bak kut teh in Singapore, but due to my location I decided to go to a place called Outram Park Yahua Rou Gu Cha, located near the harbor, but facing the road. It’s a pretty nice envi...
Recipe at: http://www.themeatmen.sg/herbal-bak-kut-teh This immensely popular herbal version of Bak Kut Teh is commonly found in Klang. Just looking at the colour of the soup, you can already tell the difference between this and the clear, peppery, garlicky version we made previously. This time round, we used prime ribs which is cooked to fall- off-the-bone tenderness. The addition of pork maw not only adds more flavour. When cooked, it also absorbs all the herbal goodness. Best served when the pork maw is soft yet still slightly Q. Claypot is highly recommended as it gives this dish beautiful textures and flavours! #themeatmensg #zichar #herbal #bakkutteh P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos...
♥ Please Subscribe my channel for more delicious recipes! https://www.youtube.com/c/luveenalee Bak Kut Teh Recipe (肉骨茶) Bak Kut Teh literally translate to Pork Bone Tea. It is one of famous Chinese food. This dish is actually a rich infused soup from herbs like Dong Quai, Cinnamon, Star Anise, Dried Shitake Mushrooms, Pork ribs, Pork meat and Garlic. To get those rich and flavourful soup, the soup need to be slow boiling for at least 1.5 -2 hours. Bak Kut Teh is actually famous in Singapore and Malaysia. If you interested to make your own Bak Kut Teh, here is the Bak Kut Teh recipe and I promise you it’s going to be super delicious and you will ask for more. And if you are able to keep the Bak Kut Teh until the next morning, the Bak Kut Teh soup will become richer and it is a hell of ...
One of Singapore's favorites – Bak Kut Teh. Succulent, tender pork ribs soaked in a peppery broth to die for. Watch as Carlton hotel's Executive Chef Lee Hwee Yaw shows you how to make this dish at home in this episode of Moses Lim's Gourmet Club local street food series. Subscribe for more videos at http://bit.ly/subscribe_to_HAPPY and feel free to leave a comment below! :) A Happy-TV Production Copyright: Happy-TV Media Pte Ltd MORE INFORMATION @ http://happy-tv.com https://www.facebook.com/happytv https://twitter.com/happytvsg http://instagram.com/happytvsg ALL PROGRAMS @ https://www.youtube.com/HappyTVmedia ABOUT Happy-TV is a new space for Singaporeans. A vital space that means different things to different people, but with the common goal of making life a little better. ...
Ah Tee, a pork seller at the market, constantly abuses his wife Ah Huay. Despite his charming ways at the market, an inexplicable rage haunts him. One day, Ah Huay decides to act in self-defense to protect herself against her husband… Adapted from Soup of the Day by David Leo. A film from Utter 2013, an initiative by Singapore Writers Festival. SUBSCRIBE http://vidds.ee/18V1scm RATE, WATCH, SUPPORT YOUR FILMMAKER https://www.viddsee.com/video/bak-kut-teh/cp4ee Download the new Viddsee iPhone app to watch awesome short films offline http://www.viddsee.com/ios
Founder Rou Gu Cha Cafeteria “發起人肉骨茶” have been serving aromatic “Rou Gu Cha,肉骨茶” (also known as Bak Kut Teh in the Hokkien/Teochew dialect) for over 40 years, Founder Rou Gu Cha Cafeteria has established a reputation as one of the best Rou Gu Cha in Singapore. The customers come first and foremost for the Bak Kut Teh, and hail from all over Singapore as well as the regional countries (Malaysia, Indonesia, Thailand, Hong Kong, etc.). The multitude of celebrity photographs that fill the walls of the eatery and the crowds that throng the restaurant during its opening hours are proof of Founder Rou Gu Cha’s appeal and the authenticity of the food served. The secret to the quality of Founder’s Bak Kut Teh is in the insistence of its founder, in using only the freshest meaty pork ribs, simmered...
In celebration of SG50, NHB is organising a food themed project titled SG50: Deliciously Singaporean Showcase together with Makansutra, aimed at raising public awareness about Singapore’s food heritage and culture, reminding Singaporeans of our diversity and shared heritage, as well as fostering a sense of national identity and rootedness. Here, we share with you the video recipe of Teochew Bak Kut Teh, a Chinese soup popularly served in Malaysia and Singapore, where there is a predominant Hokkien and Teochew community, and also in neighbouring areas.The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a st...
Bak Kut Teh or Pork Bone Tea is a Chinese herbal-soup dish of pork ribs brewed with traditional Chinese herbs such as dong guai, cinnamon, cloves, garlic and star anise. When infused over a few hours of slow, patient boiling, a distinct evocative scent pervades the air while a sweet herbal, earthy flavor awaits to tempt the palate. Best cooked and served in clay pot and eaten with plain white rice, stir-fried vegetables, yau char kway (Chinese crullers), freshly chopped garlic, tofu puffs and a small plate of chili-soy sauce condiment, bak kut teh makes for a true culinary delight second-to-none. Interestingly, the interplay of these herbs, spices, and ingredients makes the broth taste even better the next morning. The meat portion of bak kut teh consists of different cuts of pork meat si...
Bak kut teh is a Teochew creation. It is pork ribs simmered in peppery and garlicky broth and served with rice. Watch and learn as Seetoh cooks this popular Singaporean dish!