Bak kut teh (肉骨茶 pronounced bah-kut-tê) which in Hokkien is literally translated as “meat bone tea”, consists of meaty pork ribs or fillets cooked in soup with a mixture of herbs and spices. Till today, it is popularly served in Malaysia and Singapore, in areas with predominantly Hokkien and Teochew communities. There are indeed two versions of bak kut teh; the Teochew style or the […]
