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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":502,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"romanized":544,"countrySlug":545,"region":546,"baseServings":547,"prepMinutes":548,"cookMinutes":549,"difficulty":550,"course":551,"diet":554,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":540,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"No. The name translates as meat bone tea, but the tea is drunk alongside the soup rather than cooked into it. Strong Chinese tea such as oolong, tieguanyin or pu-erh is traditionally served with the meal to cut the richness of the pork fat, and at older shops the tea service is part of the ritual of sitting down to eat.","Is there tea in bak kut teh?",{"answer":398,"question":399},"The Singapore Teochew style is a clear, pale broth flavoured almost entirely with white pepper and garlic, with no herbs and no dark soy. The Malaysian Klang Hokkien style is dark and sweet, built on Chinese medicinal herbs and dark soy sauce, and usually served in a claypot with tofu puffs and mushrooms. Both are traditional; they simply developed in different communities.","What is the difference between Singapore and Malaysian bak kut teh?",{"answer":401,"question":402},"Two usual causes. Either the ribs were not blanched and rinsed before the real simmer, so blood proteins clouded the pot, or the soup was allowed to boil hard, which emulsifies fat into the liquid. Blanch for five minutes, rinse the ribs under running water, and keep the pot at a lazy simmer where only a few bubbles break the surface.","Why is my broth cloudy?",{"answer":404,"question":405},"The dish is supposed to be assertively peppery — two tablespoons of whole white peppercorns for two litres of broth is a normal starting point, and Singapore stalls often go further. The heat builds at the back of the throat rather than on the tongue, and it mellows as the soup sits. Start with less if you are unsure and add more cracked pepper in the last twenty minutes, which is when the flavour is most easily adjusted.","How much white pepper is too much?",{"answer":407,"question":408},"Yes. Blanch and rinse the ribs as usual, then pressure cook everything for 25 minutes at high pressure and let the pressure release naturally. The broth will be slightly less clear than a slow stovetop version because of the vigorous internal boil, but the flavour holds up well. Season and adjust the pepper after the lid comes off.","Can I make bak kut teh in a pressure cooker?",[410,411,412,413,414,415],"Buy meaty ribs cut into single bones — prime ribs or short-cut spare ribs. Loin ribs are too lean and go stringy over 90 minutes.","Blanch the ribs in boiling water for five minutes, then rinse each one under the tap. Skipping this step is the single most common reason home broth turns cloudy.","Keep the pot at a bare simmer with bubbles just breaking. A rolling boil emulsifies the fat into the liquid and the broth goes milky.","Crack the peppercorns coarsely in a mortar rather than grinding them fine, or the broth turns gritty and the heat becomes harsh.","Salt at the end, not the beginning. The liquid reduces by roughly a quarter over the simmer and an early seasoning will finish far too salty.","Leave the garlic heads whole with the root end intact so they hold together — squeeze the soft cloves out over your rice at the table.","🍲","Bak kut teh is a clear pork rib soup that tastes almost aggressively of white pepper and garlic and almost nothing else. The Singapore version has no herbs, no dark soy and no colour — the broth stays pale gold, the ribs go soft enough to slide off the bone with chopsticks, and the heat builds slowly at the back of your throat rather than hitting the tongue. It is breakfast food, hangover food and late-night food all at once, served with a bowl of rice, crisp dough fritters torn into the soup, and a saucer of dark soy with sliced chile for dipping the meat. The name means meat bone tea, though there is no tea in the pot: strong Chinese tea is drunk alongside it, to cut through the pork fat.","Bak kut teh belongs to the Hokkien and Teochew communities who worked the ports of the Malay peninsula and Singapore, and its origins are argued over rather than documented. The town of Klang in Malaysia claims it as its own invention, and a version of the story has it fed to coolies and dock labourers who needed something cheap, hot and restorative before a shift. Singapore claims its own lineage through Teochew cooks. Nobody has produced a receipt, and the honest answer is that the dish grew out of a shared migrant food culture on both sides of the strait, then diverged into two clearly different soups.\n\nThat divergence is what you taste. Klang-style bak kut teh is Hokkien: dark, sweet and medicinal, built on dang gui, yu zhu and other Chinese herbs plus dark soy sauce, and often served in a claypot with tofu puffs and mushrooms. The Singapore Teochew style, which this recipe follows, throws all of that out. Clear broth, garlic by the head, white pepper by the spoonful, light soy for salt, nothing else. The result is sharper and cleaner, and the peppery bite is the whole point rather than a background note.\n\nEating it has its own small rituals. Stalls refill your broth for free as many times as you ask, which is why regulars order a bowl of rice and treat the soup as bottomless. You tiao — the twisted dough fritters left over from breakfast — get torn into short lengths and dropped in, where they drink up broth and go from crisp to sodden in about the right amount of time to eat them. A dish of dark soy sauce with sliced chile padi sits on the table for dipping the meat, and a pot of oolong or pu-erh sits beside it, which is the closest the tea in the name ever gets to the soup.\n\nAt home it is one of the easiest genuinely great things you can cook. There is no browning, no thickening and no technique beyond keeping the pot below a boil so the broth stays clear.","Bak kut teh is better on the second day, once the pepper has settled into the broth. Cool it quickly and refrigerate for up to 3 days with the ribs sitting in the liquid so they do not dry out. The fat sets in a white cap on top — leave it while it is stored, then lift it off or stir it back depending on how rich you want the bowl. It freezes well for 3 months. Reheat gently to a simmer and taste again for pepper, which fades noticeably with time.",[421,422,423,424],"Sticks to the clear Teochew Singapore style instead of blending it with the herbal Klang version — those are two different soups.","Blanches and rinses the ribs first, which is the only reason the finished broth is clear rather than grey and scummy.","Uses garlic by the whole head, so the cloves turn sweet and spreadable instead of sharp.","Toasts and cracks the peppercorns rather than using ground pepper, giving heat that blooms slowly instead of a dusty burn.",[426,427,428,429],"Large stockpot or Dutch oven","Mortar and pestle (or the flat of a heavy knife)","Ladle","Skimmer or fine spoon",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},36,12,1,1150,34,520,[438],"Steamed jasmine rice, you tiao torn into short lengths, a saucer of dark soy with sliced chile padi, and a pot of strong oolong or pu-erh tea.",[440,443,446],{"name":441,"description":442},"Klang-style herbal bak kut teh","The Malaysian Hokkien version: dark soy sauce, dang gui and other Chinese herbs, tofu puffs and shiitake in a claypot. Sweet, dark and medicinal — a genuinely different soup with the same name.",{"name":444,"description":445},"Dry bak kut teh","A newer Klang variation where the ribs are finished in a thick, sticky reduction with dried squid, chile and lady's fingers, and served almost saucy rather than in broth.",{"name":447,"description":448},"Bak kut teh with offal and greens","The full stall order: add pig stomach or intestine simmered separately, plus a side of salted mustard greens and braised peanuts. Common at Singapore's older Teochew shops.",[450,455,460,464,469,472,476,478,480,485,491,493,496,499],{"qty":451,"name":452,"unit":453,"group":454},1.2,"meaty pork ribs, cut into single bones","kg","For the broth",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"garlic","whole heads of garlic, loose papery skin rubbed off, root end left intact","piece",{"qty":456,"ref":461,"name":462,"unit":463,"group":454},"white-pepper","whole white peppercorns","tbsp",{"qty":433,"ref":465,"name":466,"note":467,"unit":468,"group":454,"optional":8},"black-pepper","whole black peppercorns","adds a rounder, less piercing heat","tsp",{"qty":456,"name":470,"unit":471,"group":454},"water","l",{"qty":456,"ref":473,"name":474,"unit":463,"group":475},"soy-sauce","light soy sauce","To season",{"qty":433,"name":477,"unit":468,"group":475},"fine salt, or more to taste",{"qty":433,"name":479,"unit":468,"group":475,"optional":8},"rock sugar or caster sugar",{"qty":481,"ref":482,"name":483,"note":484,"unit":459,"group":475,"optional":8},6,"dried-mushrooms","dried shiitake, soaked","not traditional in the Teochew style, but common at home",{"qty":486,"ref":487,"name":488,"unit":489,"group":490},300,"jasmine-rice","jasmine rice, steamed","g","To serve",{"qty":456,"name":492,"unit":459,"group":490},"you tiao (dough fritters), warmed and torn into short lengths",{"qty":494,"name":495,"unit":463,"group":490},3,"dark soy sauce, for dipping",{"qty":494,"ref":497,"name":498,"unit":459,"group":490},"thai-chili","chile padi, thinly sliced",{"qty":494,"ref":500,"name":501,"unit":463,"group":490,"optional":8},"cilantro","cilantro leaves",[503,507,511,516,520,523],{"tip":504,"text":505,"title":506,"timerSeconds":486},"This looks fussy and it is the difference between a clear golden broth and a murky grey one.","Put the ribs in a pot, cover with cold water, and bring to a boil. Let them boil hard for 5 minutes while grey foam rises, then tip them into a colander and rinse every rib under running water until no scum clings to the bone. Wash out the pot too.","Blanch the ribs",{"tip":508,"text":509,"title":510},"Ground pepper from a jar makes a broth that tastes dusty and looks cloudy. Whole cracked pepper is worth the extra two minutes.","Toast the white peppercorns in a dry pan over medium heat for about a minute, until they smell hot and faintly floral, then crack them coarsely in a mortar — you want broken pieces, not powder. Add the black peppercorns whole if using.","Crack the pepper",{"tip":512,"text":513,"title":514,"timerSeconds":515},"If the pot creeps back to a rolling boil the fat emulsifies and the broth turns milky — check on it every twenty minutes or so.","Return the rinsed ribs to the clean pot with the whole garlic heads, cracked pepper and the water. Bring to a boil, then immediately drop the heat until only a few bubbles break the surface. Cover partially and simmer for 90 minutes, skimming once or twice early on.","Simmer the broth",5400,{"text":517,"title":518,"timerSeconds":519},"After 90 minutes the meat should give way when pressed with a spoon and pull off the bone with light resistance, not fall off entirely. Stir in the soy sauce, salt and sugar, taste, and add more cracked pepper if the heat has faded. Simmer 10 minutes more so the seasoning settles in.","Season and check the meat",600,{"text":521,"title":522},"Mix the dark soy sauce with the sliced chile padi in small saucers, one per person. Steam the rice, warm the you tiao in a hot oven for 3 minutes until crisp again, and tear them into short lengths.","Set the table",{"text":524,"title":525},"Ladle ribs and broth into deep bowls, add a whole soft garlic head to each, and scatter with cilantro. Eat with rice on the side, dipping the meat in the chile soy and dropping in you tiao a few pieces at a time so they never go completely soggy. Keep the pot warm for second helpings of broth.","Serve with refills","bahk koot TEH",[528,532,536],{"note":529,"swap":530,"original":531},"Ribs give the best meat-to-bone ratio, but the broth needs bone and connective tissue from somewhere. A split trotter added to the pot makes it noticeably richer and slightly sticky on the lips.","Pork neck or shoulder in large chunks, or half ribs and half trotter","Pork ribs",{"note":533,"swap":534,"original":535},"You are after something dry and crisp that will hold its shape for a minute in hot broth before giving in. Asian bakeries sell you tiao frozen; a few minutes in the oven brings them back.","Torn day-old baguette, briefly toasted, or plain fried bread","You tiao (dough fritters)",{"note":537,"swap":538,"original":539},"Light soy adds savouriness as well as salt. If you go with plain salt, the broth will be cleaner but flatter, so compensate with an extra clove or two of garlic.","Salt alone, or a splash of fish sauce","Light soy sauce","singapore-bak-kut-teh","Bak Kut Teh (Peppery Pork Rib Broth)","Bak Kut Teh","肉骨茶","bak kut teh","singapore","Teochew Singapore",4,15,105,"easy",[552,553],"soup","main",[555],"dairy-free",[461,457,473],[558,561,563,565],{"alt":559,"src":560},"Bowl of clear peppery pork rib soup with a whole soft garlic head, beside rice and torn dough fritters","\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-1x1.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-4x3.jpg",[544,568,569,545,570,571,572],"pork rib soup","white pepper","teochew","clear broth","you tiao","2026-08-21","dishroute-kitchen","The Teochew Singapore style: pork ribs and whole garlic heads boiled with a fistful of white peppercorns into a clear, bracing broth, eaten with rice and dough fritters for dunking.",{"en":577},"\u002Frecipe\u002Fsingapore-bak-kut-teh",{"items":579,"total":860,"page":433,"limit":861,"hasMore":862},[580,590,623,654,683,714,748,775,804,832],{"slug":540,"title":541,"shortTitle":542,"nativeName":543,"romanized":544,"countrySlug":545,"region":546,"baseServings":547,"prepMinutes":548,"cookMinutes":549,"difficulty":550,"course":581,"diet":582,"mainIngredients":583,"images":584,"keywords":589,"publishedAt":573,"updatedAt":573,"authorSlug":574},[552,553],[555],[461,457,473],[585,586,587,588],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[544,568,569,545,570,571,572],{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"countrySlug":545,"baseServings":547,"prepMinutes":595,"cookMinutes":596,"restMinutes":597,"difficulty":598,"course":599,"diet":602,"mainIngredients":605,"images":608,"keywords":618,"publishedAt":573,"updatedAt":573,"authorSlug":574},"chai-tow-kway","Chai Tow Kway (Singaporean Fried Radish Cake)","Chai Tow Kway","菜头粿",25,75,480,"medium",[600,601],"street-food","breakfast",[603,555,604],"vegetarian","nut-free",[606,607,457],"daikon","eggs",[609,612,614,616],{"alt":610,"src":611},"Golden cubes of fried radish cake tangled with set egg, chopped preserved radish and sliced scallions on a plate","\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-4x3.jpg",[619,620,621,606,622,570],"chai tow kway","fried radish cake","carrot cake singapore","hawker food",{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"countrySlug":545,"region":628,"baseServings":547,"prepMinutes":629,"cookMinutes":630,"restMinutes":631,"difficulty":598,"course":632,"diet":633,"mainIngredients":634,"images":638,"keywords":648,"publishedAt":573,"updatedAt":573,"authorSlug":574},"hainanese-chicken-rice","Hainanese Chicken Rice (Poached Chicken with Stock Rice)","Hainanese Chicken Rice","海南鸡饭","Islandwide",30,60,20,[553],[555],[635,487,636,637],"chicken","ginger","scallions",[639,642,644,646],{"alt":640,"src":641},"Sliced poached chicken with glossy skin over a mound of stock-cooked rice, with cucumber, chile sauce and ginger-scallion oil","\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-1x1.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-4x3.jpg",[649,650,651,652,653,622],"hainanese chicken rice","poached chicken","singapore national dish","chicken stock rice","ginger scallion oil",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":545,"region":628,"baseServings":547,"prepMinutes":629,"cookMinutes":596,"difficulty":598,"course":659,"diet":660,"mainIngredients":661,"images":666,"keywords":676,"publishedAt":573,"updatedAt":573,"authorSlug":574},"singapore-hokkien-mee","Hokkien Mee (Singapore Prawn Stock Fried Noodles)","Hokkien Mee","福建面",[553],[555],[662,663,664,665],"shrimp","egg-noodles","pork-belly","squid",[667,670,672,674],{"alt":668,"src":669},"Glossy yellow noodles and vermicelli in prawn gravy topped with prawns, squid and crisp lard, with sambal and lime on the plate rim","\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-1x1.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-4x3.jpg",[677,678,679,680,681,682],"hokkien mee","singapore hokkien mee","prawn stock noodles","fried yellow noodles","sambal belacan","hawker noodles",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":545,"baseServings":547,"prepMinutes":631,"cookMinutes":630,"restMinutes":688,"difficulty":550,"course":689,"diet":691,"mainIngredients":693,"images":696,"keywords":706,"publishedAt":573,"updatedAt":573,"authorSlug":574},"singapore-ice-kachang","Ice Kachang (Singaporean Shaved Ice with Beans and Syrups)","Ice Kachang","Ais kacang",120,[690],"dessert",[603,692,604],"gluten-free",[694,695],"corn","condensed-milk",[697,700,702,704],{"alt":698,"src":699},"A tall mound of shaved ice streaked with pink rose syrup and dark palm sugar over red beans, corn and grass jelly","\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-4x3.jpg",[707,708,709,710,711,712,713],"ice kachang","ais kacang","shaved ice","gula melaka","singapore dessert","red beans","attap chee",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":545,"region":719,"baseServings":547,"prepMinutes":720,"cookMinutes":721,"difficulty":722,"course":723,"diet":724,"mainIngredients":726,"images":730,"keywords":740,"publishedAt":573,"updatedAt":573,"authorSlug":574},"katong-laksa","Katong Laksa (Singapore Coconut Curry Noodle Soup)","Katong Laksa","Katong laksa","Katong, East Coast",40,55,"hard",[552,553],[725,555],"pescatarian",[727,728,662,729],"rice-noodles","coconut-milk","dried-shrimp",[731,734,736,738],{"alt":732,"src":733},"Bowl of orange coconut laksa gravy with short-cut rice noodles, prawns, fish cake slices and shredded laksa leaf","\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-1x1.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-4x3.jpg",[741,742,743,744,745,746,747],"katong laksa","singapore laksa","coconut curry noodles","peranakan","rempah","dried shrimp","laksa lemak",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"countrySlug":545,"baseServings":547,"prepMinutes":548,"cookMinutes":753,"difficulty":550,"course":754,"diet":755,"mainIngredients":756,"images":758,"keywords":768,"publishedAt":573,"updatedAt":573,"authorSlug":574},"kaya-toast","Kaya Toast (Singaporean Coconut Jam Toast with Soft Eggs)","Kaya Toast","咖椰吐司",45,[601],[603,604],[728,607,757],"butter",[759,762,764,766],{"alt":760,"src":761},"Crisp toast fingers filled with dark coconut kaya jam and thick butter slabs beside a dish of runny soft-boiled eggs","\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-1x1.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-4x3.jpg",[769,770,771,772,773,774],"kaya toast","coconut jam","kopitiam","singapore breakfast","pandan","soft boiled eggs",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":545,"baseServings":547,"prepMinutes":720,"cookMinutes":780,"difficulty":722,"course":781,"diet":783,"mainIngredients":784,"images":788,"keywords":798,"publishedAt":573,"updatedAt":573,"authorSlug":574},"singapore-popiah","Popiah (Singaporean Fresh Spring Roll with Braised Turnip)","Popiah","薄饼",70,[782],"appetizer",[725,555],[729,785,786,787],"carrot","peanuts","tofu",[789,792,794,796],{"alt":790,"src":791},"Sliced fresh popiah rolls showing braised jicama, shredded omelette, peanuts and lettuce inside a soft wheat skin","\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-1x1.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-4x3.jpg",[799,800,801,744,545,802,803],"popiah","fresh spring 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alongside","\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero.jpg",{"alt":817,"src":820},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-16x9.jpg",{"alt":817,"src":822},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-1x1.jpg",{"alt":817,"src":824},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-4x3.jpg",[826,827,828,829,830,831],"chilli crab","singapore chilli crab","mud crab","sweet chili tomato gravy","fried mantou","seafood",{"slug":833,"title":834,"shortTitle":835,"nativeName":836,"countrySlug":545,"region":837,"baseServings":547,"prepMinutes":595,"cookMinutes":720,"difficulty":598,"course":838,"diet":839,"mainIngredients":840,"images":844,"keywords":854,"publishedAt":573,"updatedAt":573,"authorSlug":574},"singapore-fish-head-curry","Singapore Fish Head Curry (Snapper Head in Tamarind Curry)","Singapore Fish Head Curry","Fish head curry","Little 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