Bak Kut Teh


by: Priscilla

A simple cheat version


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serves: 7-8

ILC Bak Kut Teh Soup Sachet

SEAH Hebal Chix Soup Sachet

300g Soup Bone

200g Pork Maw

200g Pig Intestine

slices 300g Pork

1 clove Garlic, Washed

2-3 slices of Ginger

Nutrition Facts
Bak Kut Teh

Servings Per Recipe: 7

Amount per Serving

Calories: 813

  • Total Fat: 84.4 g
  •     Saturated Fat: 17.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 47.1 mg
  • Sodium: 20.5 mg
  • Total Carbs: 5 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 0.5 g
  • Protein: 8.2 g

how is this calculated?

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1.  1) Use hot water to rinse the soup bone, pork maw, pig intestine. Drain.

2.  2) Fill a big pot, about 5litres of water, bring to boil.

3.  *imleft it to simmer for about 4-5hours, adding 100-200ml occasionally for the pork maw & intestine to soften*

4.  3) Before serving, bring out pork maw & intestine and cut into preferred sizes. Serve warm.

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