When it comes to Singapore cuisine, the first thing that comes to mind is bak Kut teh. When we say "bak Kut teh", many people may mistake it for the name of a kind of tea. Actually, this "tea" is not another "tea". It is a famous medicine soup for ribs in Singapore.
The manufacturing method is very simple. "Meat bones" are made of pork ribs, which are cut into sections about a finger long and then cooled after flying water to remove impurities on the surface. Then, take some peeled garlic, fry it until golden brown, then fly water to remove the oil, add some Chinese yam, medlar, longan and other medicinal materials, then add spices such as dried tangerine peel, white pepper, licorice and star anise, then put all the materials in a pot, add water and stew for about 3-4 hours, and add salt and other spices to make the exotic "Baku-Gucha". It is usually served with a dish of "finger pepper soy sauce" for dipping ribs or seasoning soup. For people who don't like spicy food, ordinary soy sauce can also be eaten.
It feels very delicious
Just a few days before I went to Singapore, I went to Malaysia, and I also ate Baku Kut Cha in Aru Street, which was recommended by Cai Lan as Kuala Lumpur Food Street. Comparing two times, I think the taste of Ku meat pie is more amazing. I think it may be because the Barker Ku Tea Restaurant that my friend took us to is the most famous restaurant in Singapore-"the initiator Barker Ku Tea Restaurant". When I walked into this restaurant, I saw that the furnishings inside were extremely ordinary, even to the extent of shabby. However, the table is full and the seats are occupied. Look at the walls on both sides, covered with photos of the shopkeeper (an old man named Cai Shuifa, who has been hunched in the kitchen when we eat) and the stars who patronize here; Numerous stars have come to "guide", including the dead "Big Brother" in the entertainment circle, and new idols such as S.H.E and Wilber Pan. According to a friend in Singapore, a tourist just arrived in Singapore and didn't know the famous Bak Ku tea. When she was taken to this humble restaurant by a friend, she was shocked when she saw the name of the restaurant, because she read it as "launching human flesh bone tea".
After listening to this episode at the dinner table, hot bak Kut teh was served. I saw an ordinary porcelain bowl with three white ribs in it, and the soup with the color of beer was steaming-there was no bright color, only a fragrant smell. First of all, I tasted the soup, which was delicious, with the refreshing energy of medicinal materials and the smell of pepper. It is said that this is the characteristic of "the initiator", and I suddenly feel a warm current passing through my spleen and stomach, which makes me feel indescribable comfort. And this delicious soup is free and unlimited. A friend said that he once took a Chongqing tourist to try the Baku-Gucha here. As a result, the Chongqing tourist fell in love with the soup of Baku Kut Tea at once, and even drank six or seven bowls until he was sweating all over. In fact, when I drink soup, I have checked my bones several times. From the experience of a meat lover, this pink must contain a super fresh taste. Under a try, I really verified my imagination in advance; Coupled with a little spicy soy sauce, this taste is really rare in the world. The hard-core side dish of bak Kut teh is actually a plate of cold fried dough sticks dipped in boiling bak Kut teh soup, which has a unique flavor.
Derivative dishes are equally excellent.
When I came to Singapore for the first time, I got a deeper understanding of the delicious Ku patties. My local friends specially ordered two derivatives of Ku patties-pork liver and pork loin cooked in the same soup. As it is cooked in boiling hot water, it goes without saying that the pork liver is fresh and tender, but I would like to recommend the pork loin. I have eaten pork loin with different flavors in many hotels in China, either to avoid fishy smell and treat it like synthetic pork loin, or to preserve both the original flavor and the strange smell. But the pork tenderloin here is different. When you bite it, your teeth are immediately filled with delicious gravy and there is no strange taste at all. I really don't know how the shopkeeper sighed. A few thin slices of pork tenderloin were completely destroyed by us in an instant, so we can only order another one.
Eating bak Kut teh is a passionate thing, so a cold drink is essential. I strongly recommend coix seed juice. It is light, cool, sweet and pleasant. You will want to drink it again.
The driver who drove us to the restaurant knows a lot about the local food. He said that Hainan chicken rice in Singapore can be eaten every meal every day, but bak Kut teh can only be eaten once a week. He didn't explain the reason, but I realized it at night. Because I ate such delicious bak Kut teh at noon and added several dishes, I couldn't eat dinner at all.
According to friends, the "sponsor" is not the best Bakute tea in Singapore, but it is very famous. On the same street, about a few hundred meters apart, there is a "morning market bak Kut teh", which is said to taste more exquisite. However, a friend also said that the owner of the "morning market" is a person with great personality. When he is in a good mood, Bakut's taste is meaningless. When he is in a bad mood, Bakut smells terrible. Touching my full belly, I think I'd better try again next time. I hope the shopkeeper will be in a good mood then.