Singaporean Lamb Kut Teh (?)
this one's for your sinuses *sniff sniff*
I don’t know what took me so long to try making this…
If you’ve followed us for some time, you might’ve seen our previous videos where we featured making the HERBAL style of halal Bak Kut Teh, inspired by the ones that originated from Klang, Malaysia. hell, we also tasted a DELICIOUS version made by Anak Bapak, a stall at Eunos Hawker Centre run by a father-son duo.
to give our Bak Kut Teh series (is this even one?) some justice we decided it was important to try making the peppery Singaporean Teochew version - a recipe which is a lot simpler, using pepper as it’s main feature instead of putting in 10 different Chinese herbs.
if I personally had to choose one to have on a weekly basis, this pepper version would be it - I was literally having a blocked nose and sipping on this instantly cleared my sinuses and I felt better afterwards.
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Singaporean White Pepper Bak Kut Teh (but halal!)
(serves 4)
500g lamb chops (bone-in) - we got ours from here
2 tbsp white sugar
1.5 litres water + a bit more for blanching & soaking
2 bulbs garlic
3 tbsp white peppercorns
2 star anise
2 stick cinnamon
salt, to taste
1 chicken stock cube
accompaniments:
2 sticks you tiao
4 portions steamed rice
4 chilli padi, sliced
some dark soy sauce
hot pu erh tea, if desired
directions
in a bowl, combine lamb chops with sugar and just enough water to cover it. stir well and let it sit for 30 minutes and drain. rinse the meat pieces thoroughly under running water. this process rids the meat from any gamey flavours.
in a pot, combine meat with more water to cover. bring to a boil and simmer for 5 minutes. discard the water again and give the blanch meats a rinse. this ensures a clear soup.
return meat bones into clean pot and add 1.5 litres water and bring to a simmer.
in a pan, toast garlic cloves on medium heat until lightly charred, for 5 minutes. set aside. toast the peppercorns, star anise and cinnamon until fragrant and set aside.
transfer the spices into a soup stock bag and lightly bruise the peppercorns using the bottom of a sauce pan.
add the stock bag and roasted garlic to the simmering lamb, ensuring everything is submerged in water. add the chicken stock cube
cover and simmer for 1 - 1.5 hours or until the meat becomes tender. season with salt and taste before serving.
enjoy BKT with steamed rice, you tiao and chopped chillies combined with soy sauce.
if you’d like to try out making MALAYSIAN Klang-style Herbal Bak Kut Teh, here’s out recipe!:
Bak Kut Teh...but WITHOUT the BAB* (Halal Bak Kut Teh)
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To my fellow kawans, you do not have to be FOMO when your Chinese friends head out for Bak Kut Teh (Meat Bone Tea)!
