Bak Ku Teh 
From Singapore Hotels & Singapore Lifestyle
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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 dough called commonly known among Singaporeans as Yu Char Kway (油炸鬼 in Hokkien) or you tiao (油条 in Mandarin) or a type of preserved vegetable known in Singapore as (Kiam Cha,咸菜). Dark soy sauce is used as a condiment, sometimes accompanied with chopped chilli padi to give that added taste to the pork ribs. Tea is also usually served, with the belief that tea would aid in the digestion of the fats that are come together with the consumption of the pork ribs.
The Yu Char Kway and the Taufu Pok being absorbent should be dipped into the thick broth and eaten. It will enable you to taste the broth without being diluted by rice. The moment you bite into the Yu Char Kway or the Taufu Pok soaked in the broth, the broth would be squirted all over the mouth, giving you an unforgettable gastronomic experience.
In Singapore, there are three types of bak ku teh. The Hokkien, who prefer saltier food, use more soy sauce, which results in a darker soup. The Cantonese who has a deep soup-drinking culture, add medicinal herbs to create a stronger flavoured soup. The most common being the Teochew style, which uses more white pepper in the soup.
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