Recipe Post: Upgraded Singapore Style Bone Tea (Bak Kut Teh)

Recipe Post: Upgraded Singapore Style Bone Tea (Bak Kut Teh)

Hi!! I know I’m on break, but I’m so proud of this recipe I couldn’t resist sharing it.

But first…. I GRADUATED!!!! (officially)

Well, onto the food!

Bone broth is all the rage now. It’s full of collage, vitamins and minerals, which makes it a practical miracle food for improving digestion, hair, skin and more. While it’s only been “in vogue” for a few years in the West, Asians have been touting the benefits of soups for hundreds of years. One of my favorites is Singapore’s Bone tea- ribs stewed for hours in a pepper spiced broth until the bone practically falls apart. The original is great, but I decided to up the ante. Adding chicken feet and fish maw add tons of extra(delicious) collagen to create another level of rich depth. Let’s cook!


[Recipe title = “Singapore Style Bone Tea”]

Ingredients

  •  1/2 Rack of Ribs, trimmed and seperated (keep the tendon/cartilage)
  • 1 bulb Garlic
  • 4 Chicken Feet
  • 3-4 Dried Fish Maw
  • 3-4L Water
  • 2-3 Tbsp Cooking Wine
  • salt, to taste
  • Ground White Pepper, to taste
  • 1 knob ginger, sliced- to taste
  • Green onion, garnish
  • Cilantro, garnish

Directions

  1.  Parboil the ribs: Place ribs in a pot with cooking wine. Cover with water and bring to a boil for 1-2 minutes. Discard water
  2. Place ribs in a large stock pot with water, salt, white pepper and fish maw. Cover and bring to a boil. Once boiling, reduce heat to medium- low and simmer for about 1 hour.
  3. After an hour, add in chicken feet and garlic. Simmer for another 1-1.5 hours. Tip: DO NOT UNCOVER
  4. Remove from heat, add green onion and cilantro. Serve and Enjoy!

[\recipe]

I hope everyone enjoys this healthy, delicious recipe! Even as it gets hot, there’s always room for some delicious soup. With that said, Have a great week/ summer!

 

 

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