It means pork rib tea in Hokkien or Fujian, Bak Kut Teh are made of meaty pork ribs that have been patiently boiled for hours with a generous load of pepper, medicinal herbs, pepper, and spices. Coolies were said to rely on this dish as a tonic to ensure good health and strengthen their bodies. There are two styles -- the clear, peppery Teochew broth and the darker, more herbal Hokkien stew. You tiao (fried crullers) are the perfect croutons for soaking up the sou while a hot pot of Chinese tea (ideally Tieguanyin) helps dissolve or wash down the fats ever present in the meaty ribs.
Want to try other Singaporean dishes? There are more delicious treats for you at any hawker centre throughout the city-state.
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