| Prep: 20 mins | Cook: 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 21g | 12g | 19g |
| sugars | fibre | protein | salt |
| 6g | 3g | 25g | 2g |
Why I Love Singaporean Mushroom Bak Kut Teh
As a chef who prides himself on experimenting with flavors from all corners of the globe, I couldn’t resist the vibrant and aromatic allure of Mushroom Bak Kut Teh. This Singaporean dish, though vastly different from the bison burgers and huckleberry pies of my Montana upbringing, shares the same comforting quality I’ve adored in food since my childhood.
More Than Just A Dish
Indulging in Mushroom Bak Kut Teh feels like an adventure, a journey through a culinary landscape that’s complex yet inviting. Just like home, where rancher’s favorites fused with Native American traditions. Each spoonful reveals a layer of flavor inspired by a different aspect of Singaporean food culture, from the deep umami of shiitake mushrooms, to the subtle warmth of freshly crushed black peppercorns. This isn’t just comfort food, it’s a story steeped in broth.
I’ve always admired how Asian chefs incorporate a balanced palette of flavors in a single dish, a technique I picked up from greats like Chef Martin Yan. The harmony of sweet and savory, underpinned by a meaty depth, gives Mushroom Bak Kut Teh its truly captivating character.
That Perfect Pairing
Pair this Mushroom Bak Kut Teh with a side of Nasi Lemak or a simple bowl of jasmine rice, and you’ll have a Singaporean feast that fuels the body and delights the senses. A harmoniously filling meal that is as suitable for a family dinner, as it is for a solo dining experience.
Mushroom Bak Kut Teh, with its rich broth and hearty mushrooms, reminds me of home-style stews and soups of my childhood. Though the ingredients differ vastly, the soul-warming quality of this dish shares similarities with my favorite Bison Chili. It’s everything I love about home cooking, the transformative nature of simple ingredients and the flavors that echo sentiments of comfort and warmth.
The hallmark of a great recipe isn’t just its gastronomic appeal, but the memories it lets us create and relive with every mouthful. And for me, that’s exactly what Mushroom Bak Kut Teh represents – delightful memories in a bowl.
What You’ll Need
- 3 lbs Pork Ribs
- 4 cloves Garlic, peeled
- 1 tablespoon Black Peppercorns
- 2 tablespoons Oolong Tea Leaves
- 2 Large Shiitake Mushrooms, sliced
- 6 Chinese dried Red Dates
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Sugar
- 1 tablespoon Salt
- 1 tablespoon Cornflour, for thickening sauce
- 2 liters of Water
Method
Step One
Begin by cleaning the pork ribs thoroughly. Once cleaned, place them in a pot with enough water to cover the ribs. Bring the water to a boil and let the ribs blanch for about 5 minutes. Afterwards, remove the ribs from the pot, discard the water, and rinse the ribs under cool water. This step helps to remove any impurities from the ribs.
Step Two
In a clean pot, add 2 liters of water. Add in the peeled garlic, black peppercorns, oolong tea leaves, and the sliced shiitake mushrooms. Bring this mixture to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to infuse.
Step Three
Add the pork ribs into the pot with the water and spices. Also add in the Chinese dried red dates. Then, season the soup with light soy sauce, dark soy sauce, oyster sauce, sugar, and salt. Let everything simmer under low heat for 1 to 1.5 hours until the ribs become tender.
Step Four
Finally, check the taste of the soup and adjust the seasoning if necessary. In a separate bowl, mix the cornflour with some water to make a slurry. Pour this mixture into the pot and stir well to thicken the soup slightly. Simmer for an additional 5 minutes then remove the pot from the heat.
Step Five
Now, your Mushroom Bak Kut Teh is ready to serve. It’s best served with a side of steamed rice. Enjoy your meal!
