My Bak Kut Teh Discovery

I was walking by the Serangoon Bus Interchange last week when I caught sight of this one coffeeshop where all the patrons appear to be eating the same stuff. The ever curious me (and my grumbling stomach), proceeded to check the place out, albeit, a cursory glance at the stall where the dish was being ordered. Upon closer scrutiny, the dish turned out to be the celebrated Bak Kut Teh.




I ordered one from the auntie manning the stall and asked for extra chili and sauce. It was a tough call since I was really trying to watch my diet and consuming this sinful dish would require me to sweat out (through jogging or basketball) tons of calories. But seeing the satisfied look of the shop's patrons across the table I was seated settled it. Basketball over the weekend for me.

The verdict, it's a must-try dish. The soup base had a not-too-strong peppery aroma and the mix of the herbs and the pork ribs blend to a taste-bud gratifying tang. The meat, soft and tender, seemed to melt in the mouth. Heavenly.

If you are anywhere near the interchange, head north towards the, iirc, 688 coffeeshop. You won't miss the spot, you'll see tables with steaming hot bak kut tehs.

Here's a short and sharp recipe of this wonderful yet easy-to-prepare dish:

Ingredients
1 Spice packet containing:

• 1 cinnamon stick
• 4-5 cloves
• 1 tablespoon white peppercorns
• 1 tablespoon dried hawthorn berries
• 2 whole star anises

500 grams meaty pork ribs

2 whole heads of garlic, unpeeled

2 tablespoon black soya sauce

6-7 cups of water

1 tablespoon salt

Put the pork ribs, spice packet (put the spices in a cloth) and the garlic in a pot. Add water, cover and bring to the boil. Remove the meat scum as it rises. Add soya sauce and salt. Reduce heat and cook until ribs are tender. Serve with white rice and sliced red chilli in dark soya sauce on the side.