There was this food joint I would always drive past but never stop, not because I didn't want to, but rather, I could never get a spot near by to park. It would usually be my last stop before heading home after an evening enjoying the good spirit. Nice bowl of soup always was a good way to calm the stomach to sleep.
Tried it the first time several years ago when my Singaporean boss introduced it to me. We had it for breakfast before a game of golf and that began my love for it. I've had Bak kut teh in Changi, Bak kut teh at mall food courts. I like it, had an idea of what was good about it, but I still didn't get the taste I craved for until I finally found a place to park near Founder's restaurant. I tried the pork rib first and eventually moved on to the pig kidneys, pig intestine and my favorite, pig tail. Next thing you know, I started walking the 10min distance from my apartment to it.
Got the idea from Makasuntra raw which I saw at the net and tried it myself. Just could do the pork rib as the other more interesting parts are more difficult to do.
Ingredients:
1 kilo prime pork ribs.
1/2 kilo raw garlic
1 pork cube
4 tbsp white pepper grounded
1/2 cup kinchay leaves
Par boil the pork ribs to remove the scum and other unwanted oils. Remove water and set aside. Prepare a pot big enough for the ribs with water to cover. Crush the garlic with skin, not to hard, but just enough to expose the inside and put into pot. Add the white pepper. Turn on stove to high and allow to boil. Once boiling put the ribs. Allow to simmer. Remove scum from water from time to time. This should take about an hour or until pork ribs are almost fork tender. Put kinchay leaves before serving.
Side sauce to your desire, dark soy sauce, birds eye chili or thai chili.
This is perfect with You Tiao but still figuring out how to do that. Had this with rice for now.
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