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2014-01-28
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Good evening, folks! Welcome to the Asian edition of my FoodHunt in Singapore, today I am presenting to you a Singapore Unique Food. Fond by many youngster and folks, here the savoury and yummy Old Street Bak Kut Teh! Many of us who love Bak Kut Teh, can tell you what makes it so Bak Kut Teh is the spicy, peppery, (not a fan) garlicy pork broth and the slow brewed pork hind leg ( I called it this way ) a.k.a pig trotter (if I not wrong). I will start with the broth, one small spoonful of the bro
Good evening, folks! Welcome to the Asian edition of my FoodHunt in Singapore, today I am presenting to you a Singapore Unique Food. Fond by many youngster and folks, here the savoury and yummy Old Street Bak Kut Teh! Many of us who love Bak Kut Teh, can tell you what makes it so Bak Kut Teh is the spicy, peppery, (not a fan) garlicy pork broth and the slow brewed pork hind leg ( I called it this way ) a.k.a pig trotter (if I not wrong). I will start with the broth, one small spoonful of the broth makes you taste the real stuff in Singapore. Very aromatic and ridiculously nice, because the after taste lingered in my mouth (not the spicy taste, but the pork's essence in the broth). It just keeps going and going, until what's left is the meat, you can opt to refill the soup. On the other hand, the meat on the bone is extremely tasty. With a little dip of dark soya sauce, it can rocket you right away to the moon. So deliciously! The last of my highlight is the slow brewed pork hind leg, it looks like it contains more fat than you can eat in a week, but you are so wrong. The meat itself is of protein, largely protein and very small amount of fat tissue. As you use the chopstick to tear the meat, the flesh just slower peel off from the bone. This is a sign of cook to perfection, extremely tender and seductive. Hell no I aint going to skip that. If you do happen to walk around the region, go and a try! You will hook up by the flavours, be warned!
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