Bak kut teh is a traditional dish of pork bones stewed in a spicy broth that is eaten on a daily basis in Malaysia and Singapore. Many local restaurants specialize in bak kut teh, and it is a widely popular dish. In the past, bak kut teh was considered a staple breakfast in Malaysia as a source of nutrition for manual laborers.

Bak kut teh is broadly classified into Malaysian style and Singaporean style. Malaysian bak kut teh has a strong taste of Chinese herbs and is often served in a black soy sauce-based broth cooked in an earthenware pot, while Singaporean bak kut teh is a whitish broth with a pronounced garlic and pepper flavor and is served in a bowl. In Singapore bak kut teh, pork is slowly simmered in a broth containing garlic, pepper, ginger, and several other spices such as cinnamon, cloves, and octagon. Served with rice and Chinese fried bread, it makes for a hearty meal.

We couldn't forget the bak kut teh we had at the famous Song Fa restaurant in Singapore a few years ago, so we made bak kut teh by simmering it with spare ribs using bak kut teh ingredients we found at the imported food store, Kaldi. This is a delicious dish that is full of stamina and can be consumed in one sitting, but since it contains half a clove to one clove of garlic, please try making it on your day off.

Seiryugama's Bowl
https://www.shokunin.com/en/seiryu/hachi.html
Song Fa Bak Kut Teh 松發肉骨茶
https://songfa.com.sg/

Reference
https://ja.wikipedia.org/wiki/%E8%82%89%E9%AA%A8%E8%8C%B6
https://mirumi.jp/p/558