Saturday, July 26, 2008
Hokkien-style Bak Kut Teh at Bedok Corner
Bedok Corner is not all about Malay food, of course. Right across from the Muslim stalls is probably one of the most non-halal of Chinese dishes - bak kut teh (pork bone tea) and pig organ soup. But warm soup is great for a cold, rainy day. And interestingly, this hawker seems to offer the Hokkien-style broth, which is darker (from use of soy sauce) and less commonly available than the Teochew counterpart which is clear and peppery. Hmmm, you could call Hokkien-style bak kut teh the shoyu version and Teochew-style the shio version! Sorry, my mind is too much on ramen these days!
I was very pleased to be given lots of soft bones in the ribs. These were boiled until just right, soft enough but still with bite. The broth however was a little too pallid for my taste. When I cook my own bak kut teh (it is the easiest soup ever to make, really), I load it up with tons of garlic and pepper. This stall serves chili padi (bird's eye chilies) and thick, dark soy sauce as condiments, so I dumped a good measure of chili padi into the soup for a stronger kick. This claypot set above, with the dough fritters and rice cost S$5.50 - for the price, the portion is reasonably generous.
Overall, not the best BKT around but it'll do in a pinch.
It looks like the stall won some TV award too but I won't hold that against them.
TRADITIONAL BAK KUT TEH - PIG ORGAN'S SOUP - KWAY CHAP
Stall no.19, Bedok Corner Food Centre
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