Monday, January 08, 2007
Bak Kut Teh @ Tiong Bahru
It's been a wet, rainy, cold week, so DH and I fancied some tummy-warming sustenance.
Bak kut teh is soup made with pork ribs. There are 2 traditional styles, the Hokkien style which is dark and herbal and the Teochew style which is lighter in colour and peppery in taste. This place at Seng Poh Lane #01-31, off Tiong Bahru, does a pretty decent Teochew style bak kut teh, with tender ribs and a peppery tasty broth.
We ordered, for 2 persons: 2 bowls of bak kut teh, braised preserved veg, beancurd skin (tau kee), small intestines in soup and braised large intestines (SGD 26). I had mian xian (thin rice vermicelli) with soup and DH had rice.
The small intestines were DH's idea. I don't quite like it, seeing as there were bits of fine meaty substances inside the intestines. DH says that's the undigested food of the pig. Ugh, really? Is he pulling my leg?
I preferred the braised large intestines, cos they were chewier and tastier and were hollow in the middle. Funny bits? No Thanks.