Spice N' Pans

Bak Kut Teh originated from Malaysia. Although we're born and bred in Singapore, Bak Kut Teh is widely available in our country. From Teochew style peppery Bak Kut Teh to Klang Herbal style and Hokkien Herbal style. You name it, we have it.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N' Pans

Ingredients
Serves 6
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4 pieces star anis
12 pieces Chinese angelica 当归 (dang gui)
1.5 pieces Processed rehmannia root 熟地 (shou di)
10 pieces Sichuan lovage rhizome 川芎 (chuan xiong)
Handful of Polygonatum odoratum 玉竹 (yu zhu)
4 bulbs of garlic
4 stalks of cinamon bulb
2.5kg pork prime ribs
2.5 tablespoons of white peppercorn

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About author

Hihi! Thanks so much for watching our videos! We are a couple from Singapore. Usually Roland cooks & Jamie hides behind the scene filming, editing, photo-taking & doing everything else including replying to your comments. We specialise in Singapore-influenced Chinese food but we do cook other types of food every now & then. As we have other full-time jobs (not Spice N' Pans related) so please pardon us if we can't do more to help you. When our channel was much smaller, we were able to reply almost to all of your comments & we love doing that. However, as our subscriber base grows (thank you so much!!), it has become very challenging for us to do so. We hope some of you can help us by replying to some of the questions posed by our fellow avid home cooks. Thank you so so much for sharing our passion.

Yummy Recipe: Herbal Bak Kut Teh 药材肉骨茶

Spice N' Pans

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