Serves 3 to 4


  • Prima Taste Bak Kut Teh Meal Kit, 1
    • Includes Bak Kut Teh Stock Mix (with Garlic), Bak Kut Teh Premix and Bak Kut Teh Dark Soya Sauce 
  • Pork Ribs, 700 grams
  • Water, 1.8 litres
  • Button Mushrooms, 1 can 
  • Fried Tofu Puffs, 1 packet 
  • Fried Bean Curd Skin, 100 grams
  • Lettuce, 250 grams
  • Red Chilli, 2 stalks (chopped)
  • Coriander Leaf, to garnish 
  • Optional: Braised Peanuts, 1 can
  • Optional: You Tiao (Chinese fried churros/dough), 1


  • Disposable Tea Bag, 1 (for easy removal of the garlic)



  1. Blanch pork ribs with hot boiling water twice, till meat turns white.
  2. Remove the garlic from the Bak Kut Teh stock mix, place garlic into the tea bag and set it aside.
  3. Drain button mushrooms from the can, and rinsed well with running water.


  1. In a 6.0L Thermos® Shuttle Chef® inner pot, add 1.8 litres of water, blanched pork ribs and bring it to a boil over medium heat.
  2. When boiling, add Bak Kut Teh stock mix, garlic (in the tea bag) and simmer the contents over medium-low heat for 10 minutes. 
  3. After 10 minutes, add Bak Kut Teh premix, rinsed button mushrooms, fried tofu puffs, and bring contents to a rapid boil over medium heat and simmer it over medium-low heat for 10 minutes. 
  4. When boiling, cover the inner pot with the lid, and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 6 hours. 
  5. Before serving, remove garlic tea bag. Add lettuce, fried bean curd skin and simmer for 10 minutes. Add desired amount of garlic and garnish with coriander leaf. 
  6. Enjoy your home-cooked Bak Kut Teh with chopped chilli, garlic, and the provided condiment, Bak Kut Teh dark soya sauce, along with braised peanuts and you tiao!


  • This recipe is based on using a 6.0L Thermos® Shuttle Chef® TCRA-6000 and a 6.0L Shuttle Chef® inner pot KOB-6000I.


  • You may blanch the pork ribs by placing them into a bowl or pot, pour hot boiling water until it covers the pork ribs for 5 minutes and then, drain water. 
  • You may skim the top layer of oil from the soup for a less oily soup stock. 
  • If you are preparing the soup the night before, re-boil the contents in the morning for at least 10 minutes over medium heat and transfer it back into the outer pot. The soup will be served hot during lunch or can be kept warm, for up to 8 hours.


Original recipe courtesy of Prima Taste. Actual recipe and photo courtesy of Thermos Singapore team.