I recently had some pork rib soup in Klang (the famous Klang Bah Koot Teh). Klang is a small town in the Malaysian state of Selangor. The Malaysian version of this dish is totally different from it peppery Singaporean counterpart, where the soup is clear.
Want to know where the best places for pork rib soup are? Just ask my dad. If there's a stall which dishes out note-worthy pork rib soup, he'd be the one to sniff it out.
There are many varieties of pork rib soup. Examples that I know of:
(i) Hotpot style (with bean curd skin, button mushrooms, yam pieces and cuttlefish strips)
(ii) Gorh Huay (the portion of the rib adjacent to the spine is used)
(iii) Suay Koot (small bone, basically the forepaw of the pig)
(iv) Twa koot (large bone, the hind paw of the pig)
Pictured here are the Twa Koot & Suay Koot. The stall owner has skimmed the oil off the rich dark soup, which is herbally pungent. The rice, served in unpretentious plastic plates, is flavored with fried shallots. Absolutely heavenly. (I had to restrain myself!)
This is the Twa Koot after I'm done with it... ;-)
Of course, no Bah Koot Teh meal is complete without good quality Chinese Tea (Oolong, in this case)
This is a cute tea container (about 4 inches in height) made of stainless steel embossed with a leaf pattern.
Earthen teapot & porcelain teacups. Note the kettle and gas burner, perched atop a gas cylinder (hidden in this picture) in the background. Each table has its own kettle and burner, so there's no need to fight.
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