Recipe: Bak Kut Teh


-1 pack of pre-packed Bak Kut

 Teh herbs

-1 lb of pork ribs

-2 garlicbulbs

-6 dried Shitake mushrooms

 (soaked and cut into halves)

-A handful of tofu puffs



-2 tablespoons of Orchid

 Superior Light Soya Sauce

-1 teaspoon of Orchid Superior

 Thick Soya Sauce

-A few dashes of white pepper


-Salt to taste


Heat up a claypot of water until it boils. Add in the garlic bulbs, pre-packed Bak Kut Teh herbs, pork ribs, mushroom, tofu puffs and boils in low heat for about 1-2 hours. Add in the seasoning and boil for another 5 minutes. Serve hot.


The chicken is prepared using the traditional Hainanese method of boiling the whole chicken in the chicken stock, garlic and ginger. After the chicken is cooked, it is then dipped in ice to provide a jelly like film on its skin. This is what the Chinese call the Hainanese chicken or bai ji (white chicken).

The rice on the other hand, is prepared using chicken stock and garlic to give it the oily look, flavorful taste and fragrant smell. Upon serving, the chicken is gamished with cucumber, spring onions and parsley. It is also served with three dips, chilly sauce mixed with garlic, pounded garlic and ginger, as well as dark soy sauce.

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