- Feb 14, 2002
I'm huge fan of soup, stew, and noodles. That's my comfort food. I want to travel again so bad so I can try all the wonderful food from around the world.I bet he could turn you into a nice stew!
I just had Singapore bak kut teh for lunch. Bak kut teh is pork tea soup. It's not really pork tea soup but oolong tea is often served with the soup to counterbalance the fat and richness of the pork in the soup. But instead of using white pepper, I used black pepper. I used minced garlic instead of whole garlic when I toasted the pepper and garlic. You work with what you have and you adapt the dish to suit your taste.
I added glass noodles because I like it in clear soups and is often found in Korean beef rib soups. It's not in Singapore bak kut teh but since I'm making it, I can modify and add whatever I want. And I made two different but similar dipping sauces for the pork ribs. First one with fish sauce, garlic, green onions, and soy sauce and second one with oyster sauce, soy sauce, and green onions. Again something different and normally not served with bak kut teh soup.