Tea makes for great food
Bak Kut Teh
 ‘Bak kut’
means pork ribs, and ‘teh’ means tea. So this is a dish of pork ribs
served with Chinese herbs, garlic and spices, and served with steamed white rice and
sliced red chillies in dark soy sauce.
How did it come about? The story goes
that a gentleman from Guanzhou in China passed this secret recipe to a friend who came to Singapore, where it was modified over time. Another
story goes that it is an authentic Singapore
creation by the Hokkiens.
Bak Kut The’s combination of Chinese herbs is believed to boost immunity and
improve health, and was sought after by the early Chinese migrant workers who could not afford
expensive tonics and herbs. It is also believed that it would rid the system of excess
oil, while its pepper is said to rid the stomach of toxins.
Along the way came modifications by
different Chinese dialect groups, and, today,
it is an enduringly popular option for a late-night supper. The Singapore version is Teochew-inspired - clear,
aromatic, peppery and garlicky. It does not have a strong herbal taste, which is good news
for the uninitiated.
Chinese tea is good accompaniment to Bak
Kut Teh, as the tea enhances its flavour. You will usually see a small teapot on the
table, for this purpose.
Don't know where to find Bak Kut Teh in
the wee hours? Ask any Chinese taxi driver and
he’ll tell you! Ask three different Chinese taxi drivers and you are likely to get three
different recommendations! Bak Kut Teh is one of those dishes that local foodies are
particularly passionate about, and this means plenty of debate about where the best is to
be found!
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Published
on 30th April, 2004 |
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