Bak Kut Teh Recipe with Seah’s Spices

After my very successful attempt to make Salt-Roasted Chicken with Seah’s Spices prepacked spice mix, I was very eager to try out another one.

Seah's Spices Bak Kuet Teh 1The husband loves our Singapore’s local version of bak kut teh a lot because of its intense peppery flavour hence I decided to make this for dinner.

Normally I’d prefer Malaysia’s version of BKT that is darker in colour and tastes more herby but after trying this bak kut teh recipe, I thought the flavour was nicely balanced. Lots of pepper taste that warmed the tummy but it wasn’t overpowering at all. In fact, the soup was quite tasty and comparable to some good BKTs out there.

Seah's Spices Bak Kuet Teh 2

Bak Kut Teh Recipe

Ingredients (serves 3-4)
1 sachet of Seah’s Spices Singapore Bak Kuet Teh Spices
1 kg pork spare ribs (you can use prime ribs or soft bones too)
8 cloves garlic with skin on
1500ml water

1. Blanch the pork ribs in hot boiling water to remove scum.
2. Bring 1500ml water to a boil in a pot. Add the spices and ribs. Reduce heat and simmer for 30 minutes till the pork ribs are cooked through and tender.
3. Add the garlic cloves and simmer for another 15 minutes.

And here you have a hot, piping pot of bak kut teh in just under an hour! So easy to make, perfect for a weekday dinner when you’re rushed for time. Enjoy!


  • Chris Chin says:

    Instead of using garlic with the skin on, try removing the skin and cutting the garlic into small pieces (similar like what you would do if you use it to fry vege). That way, you get a stronger taste of garlic in the soup and at the same time, consume the garlic too instead of throwing it away. Anyway, that’s how I cook Bak Kut Teh at home with the garlic skin removed and cut into small pieces.

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