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Bak ku teh (Chinese: 肉骨茶; Hanyu Pinyin: ròugúchá; POJ: bah-kut-tê; Hokkien for "pork rib tea") is a soup served in Singapore. Generally, it is cooked in a clay pot with pork ribs, varieties of mushroom, lettuce, and dried taufu pok. The soup is a broth which consists of several herbs and spices like star anise, cinnamon, cloves, garlic and the most important spice, white pepper (not grounded). The broth is boiled together with pork ribs for many hours. Light and dark soy sauce can also added to the soup during cooking, amount of it depends on taste.

It is eaten with rice in Singapore, and often served with strips of fried (For more information...http://www.lifestylewiki.com/Singapore/Bak_Ku_Teh)

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