Bak kut teh very easy made. 1. Dark version use ready pack seasoning (bak kut teh). 2. White version peppery ingredients. Clean variety pork innards (intestines, ribs, pork belly, stomach), garlic put in pressure cooker 1.5 hours cook soft, seasoning (whole white pepper), light soy sauce and serve.
If you don't know, don't pretend to know, better be dumb. As the saying goes, silence is golden. Do note this dish is mainly eaten by laborers in the early years, working under the hot sun, so naturally, salt and garlic is the essential. Those days, laborers working along Singapore River, seldom hear of heat related problems. Doesn't matter where the origins, one thing for sure, there is always a crowd looking for good bak kut teh. LOL.
@@hiroshiyamashita2090 I have lived through the 1950s and 60s period in SG. When im still a kid, the peppery BKT is the first i had ate. Its the teochew style and I'm a teo chew too. There is no such thing as black herbal soup BKT in SG in the past. The peppery BKT will always comes with a pot of tea together with it which is why it's called Bak Kut Teh. Don call others dumb when you are the one who is dumb. Stupid.
I like the simplicity of this version, no need for other spices, just garlic and white pepper but 100g of pepper!!! for just 1KG of ribs WoW ... that why I can't never match the level of peppery taste to a bowl at Ng-Ah-Sio
i love both white and black version. white one is mostly sg, eat with dough stick and chili padi with soy sauce. Malaysia black one has many herbal and ingredient, no need dough sitck anymore.
Yo! Great videos! But can you ask your videographer to focus the camera quicker. I keep trying to strain my eyes trying to focus only to realise its the video that's not focus. This is for all your videos!
how if i put slices ginger and green onion in it? is that ok? then how if i just put the peppercorn spreading out in the pot? because i dont hv cloth like u.
I tried to cook in bigger pot, like 10x more water, ingredients and meats. However how come the taste become quite different. Like the pepper almost no taste at all. Any idea? Thanks.
hi there, do you happen to know the name of the veggie we usually eat with bak kut teh? it's like oily kinda looks like a mini cabbage but has a softer texture. it's usually ordered separately and I tend to just call it vegetable lol HAHHAHA
There are many variations to this dish all over the world and this version of white pepper bak kut teh is one favoured in Singapore :) The herbal version is also available on our channel ruclips.net/video/uEKUzGTfa6c/видео.html :)
i've made one that tasted so good but at the second time i made it the taste is kinda having bitter aftertaste and i wonder what caused it. anyone? TIA
Friend, I chanced across smth that might be the reason for y urs was bitter. ruclips.net/video/FlziVOmGIsg/видео.html In the video, he says u need to balance the bitterness w some salt, vinegar, & a touch of sugar. Otherwise it's bitter herb water. Hope this helps!! :)
Depends which style you like. If you go south to Johor Bahru and Singapore you get the style in the video. You go up north, you find soya sauce and spices added in
Just an info to all who watches this, in Malaysia this is referred to as a pepper pork soup, usually served with pork stomach, mushrooms and occasionally with peanuts. Chicken feet too is a common add-on. I'm have this rendition before and it's equally good. However it's different. Bak kut teh as we (Malaysians) know has a very disctintive herbal base and a variety of condiments such as fu zhok, deep fried tofu and some times with a variety of cuts ranging from knuckles, belly, stomach, innards and served in a claypot filled with dark coloured soy based broth complimented with char quey (a deep fried pastry) and occasionally with yam rice. I'm not complaining, i'm just stating the options in case someone has had a version bak kut teh wondering which is which - here's your explaination.
Peppery BKT is just a teochew style BKT where Herbal one is Hokkien style. I have lived through the 1950s and 60s in SG. The first thing i ate when i was a kid is the peppery one. There is no such thing as herbal style during the past in SG. It always comes with a pot of tea together with the soup and rice which is why it is called Bak Kut Teh.
@@themeatmensg anything that is good, you can bet the Malaysians will want to claim its theirs. LOL LOL Anyway, I know this Teochew old man who sells it a long time ago, and raised 2 boys, now living in London. One a lawyer and the other a doctor. But he still prefer to live in Bukit Timah Road, a huge bungalow his sons bought for him, that is worth tens of million. So feel free Malaysia, lay claim on whatever, doesn't concern anyone anymore.
Bes bak kit,no herb,so gd,my favorit,I hate herb,so smely,Ur soup super tasty,u should ad big pork bone,enhance de taste mor,ad pork broth,beter Dan chick powder!
i always thought bakuteh comes standard in one form where it is cooked together with herbs, as for this version the video title is misleading. The proper naming of this dish would be pepper meat soup.
The title is misleading, As a person from Klang, where Bak Kut Teh was invented, which is a fact, Calling it Bak Kut Teh is misleading. I'm from Klang and have taste every type of bak ku teh in existence, even Singaporean Bak Kut Teh, when start to become popular there in late 80s and early 90s. Chinese herbals is the key ingredient of bak kut teh, like Cream Cheese to Cheescake. And this is NOT balk kut teh. This is not even remotely close to anything called bak kut teh. This is more like a white peppercorn pork stew, Hokkienese people use a similar recipe to cook pork stomach soup. Thsnks for sharing your recipe, thumbs up for the pork stew.
This is just bad.. chicken powder? You can add whole steam chicken if you are desperate. it is just well known and IT IS originated from Ba Sheng in malaysia.
Just read your video description and it so unbelievably ignorant. "We don't care where it came from", "believed to have originated some where or somehow or someone". My god how ridiculous. It turned me off from watching the video. So I won't even press play. See ya.
... This is not Bak kut teh... It doesn't have spices, too much garlic and pepper. Chicken powder???? Kao this is call pepper soup, who ever drink this thinking is bak kut teh, they are being cheated. This is what we call army style bak kut teh, if you go to the cook house, this is what they serve.
You are mistaken. This is Bak Kut teh southern version. You will find it in Singapore, Johor and even Malacca. I’m from Johor Bahru and I grew up with this. Better than the northern version with its soya sauce.
Chicken bones, garlic, ginger, green onions, blah blah blah, pot of water, boil for 3+ hours, skim oil, then add salt to taste. There’s your long-version from scratch you wanted. I make my own chicken stock and store it in the freezer in little containers, but... so much work ugh...
I tried both ways with and without and imo with the chicken powder it taste just like the ones from the food stall. Although you can substitute it with chicken wing if you really detest msg.
I give a thumb DOWN to this version which should be called pork pepper soup not BKT. My mom has made this many times before. Just like normal dish such as fried egg etc. Not a comfort food we crave for.
![Bak Kut Teh | 肉骨茶 | Bakute [Nyonya Cooking]](http://i.ytimg.com/vi/4SxQ4CGkE5Q/mqdefault.jpg)
![Bak Kut Teh | 肉骨茶 | Bakute [Nyonya Cooking]](/img/tr.png)
I've been looking for this version of Bak Kut Teh since I visited SG earlier this year. Thank you now I will be able to cook it. ❤️
Bak kut teh very easy made. 1. Dark version use ready pack seasoning (bak kut teh). 2. White version peppery ingredients. Clean variety pork innards (intestines, ribs, pork belly, stomach), garlic put in pressure cooker 1.5 hours cook soft, seasoning (whole white pepper), light soy sauce and serve.
這是潮州版的肉骨茶，潮州人的做法。潮州式肉骨茶流行於新加坡與柔佛，潮州人愛用白胡椒來提升肉骨的香氣，藥材方面會放的比較少。這與馬來西亞㳘行的巴生版的肉骨茶不同.，巴生福建人多，巴生版屬於福建式，重藥材味與有加入醬油，湯色較黑。
This is Teochew style Bah Kut Teh which is mostly Singapore. The Herbal one is Hokio Style which is mostly in KL and Northern Malaysia Area.
Hokkien, not Hokio
If you don't know, don't pretend to know, better be dumb. As the saying goes, silence is golden. Do note this dish is mainly eaten by laborers in the early years, working under the hot sun, so naturally, salt and garlic is the essential. Those days, laborers working along Singapore River, seldom hear of heat related problems. Doesn't matter where the origins, one thing for sure, there is always a crowd looking for good bak kut teh. LOL.
@@hiroshiyamashita2090 what else you know genius since your so perfect.
@@hiroshiyamashita2090 the way u chat is sooo singaporean 🤣🤣🤣🤣🤣
@@hiroshiyamashita2090 I have lived through the 1950s and 60s period in SG. When im still a kid, the peppery BKT is the first i had ate. Its the teochew style and I'm a teo chew too. There is no such thing as black herbal soup BKT in SG in the past. The peppery BKT will always comes with a pot of tea together with it which is why it's called Bak Kut Teh. Don call others dumb when you are the one who is dumb. Stupid.
Cooking the garlic with skin on adds fragrance to the dish that makes it more delicious. I love Bak Ku Teh!!!!
+April Hanes Go We do too!
I like the simplicity of this version, no need for other spices, just garlic and white pepper but 100g of pepper!!! for just 1KG of ribs WoW ... that why I can't never match the level of peppery taste to a bowl at Ng-Ah-Sio
i love both white and black version. white one is mostly sg, eat with dough stick and chili padi with soy sauce. Malaysia black one has many herbal and ingredient, no need dough sitck anymore.
Great recipe. Tried it and it was excellent. Thank you for sharing this recipe.
Glad you enjoyed it! :)
is soup for youtiao to be completely dipped in like for a few seconds? rice can be mixed into the soup? never had it, cant wait to try!
肉骨茶放鸡粉！很有创意！人才啊！
i tried this today.. and wow.. me and my husband love it so much..
Yo! Great videos! But can you ask your videographer to focus the camera quicker. I keep trying to strain my eyes trying to focus only to realise its the video that's not focus. This is for all your videos!
i tried this today.. and wow.. me and my fiance love it so much..
Is this similar to Song Fa Bak Kut Teh?
How many minutes do you take to blanch the pork ribs?
Hi Meatmen! If I don't have white peppercorn where I live, would white pepper powder suffice?
Your cooking style sure very nice 👍👍👍
Thank so much
Hello! Can I ask which brand of chicken powder did you use ? Was it chicken broth powder, or chicken seasoning like Knorr? Many thanks ! 😊
how if i put slices ginger and green onion in it? is that ok? then how if i just put the peppercorn spreading out in the pot? because i dont hv cloth like u.
Hi I tried this recipe
Was nice but I taste a bit bitter , why is that so
i struggle to have juicy pork ribs. the pork ribs always are too dry and hard! any tips?
I tried to cook in bigger pot, like 10x more water, ingredients and meats. However how come the taste become quite different. Like the pepper almost no taste at all. Any idea? Thanks.
+groovinZhou how long did you cook it for?
+theMEATMENsg thanks for the reply. Really appreciate it. I cooked for 2 hours both for small and bigger pot. I used to cook for 1 hour only too..
put slow fire slim for 10 hours everything will be in the soup, do not put the meat in ofcause.
+PC KUCHING Makes sense, especially when you have 10 times the ingredients.
Thanks for sharing 🌻
My favorite food 🌈
High-five! We love this too! :)
wow.. just garlic and white peppercorns? i used to think the dish required a bunch of other chinese herbs and spices???
amazncy that one malaysia have herbs.. Singapore dun have herbs.
Do you clean, the knife?
hi there, do you happen to know the name of the veggie we usually eat with bak kut teh? it's like oily kinda looks like a mini cabbage but has a softer texture. it's usually ordered separately and I tend to just call it vegetable lol HAHHAHA
It's Romaine lettuce I think.
yu choy!
I usually order with kiam chai
..salted veges i think and sauce is sweet dark soy sauce for the pork
Tang-oh (茼蒿)
I don’t understand. Where are the herbs? This is not the recipe at all.
There are many variations to this dish all over the world and this version of white pepper bak kut teh is one favoured in Singapore :) The herbal version is also available on our channel ruclips.net/video/uEKUzGTfa6c/видео.html :)
Can anyone tell me which brands soy sauce there singaporeana use for dipping sauce
We arent very sure. But the more common soy sauce brands we know are Maggi, Feng he, Po-po , kikkoman and lee kum kee :)
Can we use chicken instead of pork?
Yes you can use chicken as well!
Hi. I usually add salt at the end when the soup is ready. May I know why is salt added in the beginning? Thx.
+teresa lim we will alway put at least a little in the start so that the meat gets season and adjust it towards the end
I like meatmen video no noise
Gonna try this style of bak ku teh tonight! 😍
can i use a regular enameled dutch oven instead of the clay pot?
sure you can
Hi where did you buy the cheesecloth in dog?thanks
I mean in sg
Sooooo yumy but 2 spicy ,wif 2 many pepercon,cn jus ad abit pepercon?it's 2 heaty,sooo many con u ad!but Ur soup realy nice,no herb at Al,Bes!!!
Tried it and loved it!
Bak Kut Teh is supposed to be filled with herbs and spices.
They have the herbal and non herbal one in their channel, you can check them out! Since there are many ways to prepare Bak Kut Teh
Is this even ba kut teh??
Teochew version, from Singapore.
i've made one that tasted so good but at the second time i made it the taste is kinda having bitter aftertaste and i wonder what caused it. anyone? TIA
Whats ur recipe? I'm guessing maybe u burnt the garlic?
Friend, I chanced across smth that might be the reason for y urs was bitter.
ruclips.net/video/FlziVOmGIsg/видео.html
In the video, he says u need to balance the bitterness w some salt, vinegar, & a touch of sugar. Otherwise it's bitter herb water. Hope this helps!! :)
Can you cook the Malaysia style bah kut teh?
+Shery Tu It's the herbal version of Bah Kut Teh right?
+theMEATMENsg yes! Could u have more creative for bah kut teh? I really love ur video, it's easy to learn ^^
Depends which style you like. If you go south to Johor Bahru and Singapore you get the style in the video. You go up north, you find soya sauce and spices added in
No sugar cane?
Where can I find cheese cloth in Singapore?
+MsPammie2011 Think you can get it at neighbourhood kitchen ware store or if not Phoon Huat should have it.
+theMEATMENsg Thank you. I'll look around. :)
Pepper is not a original ingredient for for Bak Kut Teh,
All the aroma will be cover by the pepper
I miss this in singapore
Just an info to all who watches this, in Malaysia this is referred to as a pepper pork soup, usually served with pork stomach, mushrooms and occasionally with peanuts. Chicken feet too is a common add-on.
I'm have this rendition before and it's equally good. However it's different.
Bak kut teh as we (Malaysians) know has a very disctintive herbal base and a variety of condiments such as fu zhok, deep fried tofu and some times with a variety of cuts ranging from knuckles, belly, stomach, innards and served in a claypot filled with dark coloured soy based broth complimented with char quey (a deep fried pastry) and occasionally with yam rice.
I'm not complaining, i'm just stating the options in case someone has had a version bak kut teh wondering which is which - here's your explaination.
Peppery BKT is just a teochew style BKT where Herbal one is Hokkien style. I have lived through the 1950s and 60s in SG. The first thing i ate when i was a kid is the peppery one. There is no such thing as herbal style during the past in SG. It always comes with a pot of tea together with the soup and rice which is why it is called Bak Kut Teh.
garlic with skin on?
yup..wth skin more nicer..
SG式的肉骨茶
So gd,no herbs!herbs. Bak kut teh,hoples!
wht if I dont have claypot?
+Shella Hablizel You can use a normal soup pot to cook it
I'm here because Hanjisung hahaa
If you're from Klang this version of Bak Kut Teh will make you cry
this is closer to the Klang version ruclips.net/video/uEKUzGTfa6c/видео.html
@@themeatmensg anything that is good, you can bet the Malaysians will want to claim its theirs. LOL LOL Anyway, I know this Teochew old man who sells it a long time ago, and raised 2 boys, now living in London. One a lawyer and the other a doctor. But he still prefer to live in Bukit Timah Road, a huge bungalow his sons bought for him, that is worth tens of million. So feel free Malaysia, lay claim on whatever, doesn't concern anyone anymore.
pork soup. Bak kut teh must eat in Klang lah
But now cannot go Malaysia :( We also have a version of herbal bak kut teh, do check it out! :)
I will still go for the herbal style.
Hehe you can check out our Herbal Bak Kut Teh recipe as well :)
thanks for sharing.
First time I see Bak Kut Teh without cassia/cinnamon sticks and star anise. Maybe my version is wrong?
what you are looking for is this version ruclips.net/video/uEKUzGTfa6c/видео.html
Bes bak kit,no herb,so gd,my favorit,I hate herb,so smely,Ur soup super tasty,u should ad big pork bone,enhance de taste mor,ad pork broth,beter Dan chick powder!
😱👍
DON'T SEE. This video is misleading, just plain pork soup.
2 hours is too long... meat will be tough
i always thought bakuteh comes standard in one form where it is cooked together with herbs, as for this version the video title is misleading. The proper naming of this dish would be pepper meat soup.
+Documentary it really depends on the area you live in.
This is singapore style bakuteh. Not misleading..
It is not misleading. You will find this style in Johor as well.
RIBS????
Try the ones in Malaysia and you can get a wide variety of meats.
The title is misleading, As a person from Klang, where Bak Kut Teh was invented, which is a fact, Calling it Bak Kut Teh is misleading. I'm from Klang and have taste every type of bak ku teh in existence, even Singaporean Bak Kut Teh, when start to become popular there in late 80s and early 90s. Chinese herbals is the key ingredient of bak kut teh, like Cream Cheese to Cheescake. And this is NOT balk kut teh. This is not even remotely close to anything called bak kut teh. This is more like a white peppercorn pork stew, Hokkienese people use a similar recipe to cook pork stomach soup. Thsnks for sharing your recipe, thumbs up for the pork stew.
Bes
This is just bad.. chicken powder? You can add whole steam chicken if you are desperate. it is just well known and IT IS originated from Ba Sheng in malaysia.
没有甘草，这肉骨茶没有灵魂
俗话说“是药三分毒”，长期吃中草药也是有副作用的，开始确实能调养身体，但是吃多了却会让对身体造成损害。
长期服用甘草对性功能有损害作用，对男性会造成性无能的危险。甘草还可抑制皮质醇的转化，从而导致血压上升和低血钾症。因此，对于有性功能减退、高血压及浮肿的患者，不宜使用甘草。
原汁原味
Just read your video description and it so unbelievably ignorant. "We don't care where it came from", "believed to have originated some where or somehow or someone". My god how ridiculous. It turned me off from watching the video. So I won't even press play. See ya.
This is white pepper soup not bkt
... This is not Bak kut teh...
It doesn't have spices, too much garlic and pepper.
Chicken powder????
Kao this is call pepper soup, who ever drink this thinking is bak kut teh, they are being cheated.
This is what we call army style bak kut teh, if you go to the cook house, this is what they serve.
You are mistaken. This is Bak Kut teh southern version. You will find it in Singapore, Johor and even Malacca. I’m from Johor Bahru and I grew up with this. Better than the northern version with its soya sauce.
Also if you think it doesn't taste salty enough you can add extra salt or a little light Soy sauce later on.
oh my god is it weird that im here because of a horror film? 🤦♀️i am sorry
fuck that movie hahahah
I stopped the video the moment I saw chicken powder being added.
just sub with soy sauce and or himalayan salt
Chicken bones, garlic, ginger, green onions, blah blah blah, pot of water, boil for 3+ hours, skim oil, then add salt to taste. There’s your long-version from scratch you wanted. I make my own chicken stock and store it in the freezer in little containers, but... so much work ugh...
I tried both ways with and without and imo with the chicken powder it taste just like the ones from the food stall. Although you can substitute it with chicken wing if you really detest msg.
làm video coi nhức cái đầu.
hahaha bakuteh with chicken powder
This isnt bakuteh soup
+lai ytuh no the kind from your area.
I give a thumb DOWN to this version which should be called pork pepper soup not BKT. My mom has made this many times before. Just like normal dish such as fried egg etc. Not a comfort food we crave for.
That why God leave the earth on seven day.
Yeah, He wants to have his share in peace, or maybe a second helping too. LOL Taste wonderful and smell good too.
Looks like pig stomach soup
This is more like a pepper soup than a bah kut teh soup lmao