29 Aug '12, 10am

Your familiar bak kut the comes in a dry version now #bakkutteh #localfood #singapore

Your familiar bak kut the comes in a dry version now #bakkutteh #localfood #singapore

Text and Images from Catherine Ling @ Makansutra Singapore is a nation that loves its bak kut teh. We will have heated debates over where to find the best bowl of herbal or peppery broth, and we still talk about the proprietor who dared to turn down a visiting regional political leader who came outside opening hours years ago. Aficionados may be divided into camps that prefer the Hokkien dark herbal style or theTeochew clear and peppery body. And then there are those who swear by the various renditions across the Causeway. But there’s one more type of preparation that is now raising a few eyebrows and tempting palates – dry bak kut teh. It sounds at first like an oxymoron – bak kut teh is “pork rib tea” or pork rib soup. How does a soup dish get served dry? Well, truth is, it’s closer to a kung pao dish than bak kut teh. The soy-glazed pork is tossed in a claypot with drie...

Full article: http://www.makansutra.com/foodblog/?p=7478

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