Bak Kut Teh

This is my kids' favourite soup. Before moving to Adelaide, SA we used to live in Batam Island. The food there get so much influences from Singapore, Malaysia and Chinese. The one that caught my eyes at the first time we moved there was Bak Kut Teh. It just felt weird looking at the black soup like that. But when you finally got a taste of it, you would never forget.

We like to buy this soup from the stall in Nagoya. But since lots of foodstall finally opened near our place, we usually went to the foodcourt in Penuin. They are from the same kitchen. Funny thing is each kitchen can make different taste of it. Even the one I tasted in Singapore or Malaysia. The best of it is the one I got from Penuin foodcourt.

I tried to make this soup couples of time. I can find the seasoning in the food market in Batam. It was easy. But making it the same taste that the one my kids' used to eat was quite difficult. I could not match it until last week when we were in Australia already. Ha!

Ingreadients:

A1 brand seasoning pack for Bak Kut Teh

2 tbsp Dark Soy Sauce

2 tbsp Light Soy Sauce

1 tbsp Sweet Soy Sauce

1 tbsp Salty Soy Sauce

3 tbsp Oyster Sauce

4 pieces garlic (whole with the skin)

Pork Spare Ribs

Mince Pork (make it into ball)

I nver use belly pork, but if you like you can add it and cut into small pieces.

Directions:

1. Boiled the ribs with the seasoning and the garlic.

Reduce the heat and simmer until the meat is tender

2. Add all the soy sauces

3. Add mince pork.

4. When serving, put lettuce first then pour soup into the small bowl add pepper and fried shallots

I just found out that the longer you keep the soup the better the taste will be.

So, enjoy the soup then