It’s been a long time since I blog something on food. I am reminded how torturing it is to do food blog. Imagine editing enlarged photo of yummy food to make them look even yummier, made worse by an empty stomach. Lilian was wondering why I stared at the following picture for so long.
You can’t really blame me for staring, the braised pig trotter made me salivate just staring at the photo. The trotter meat is soft and tender and the skin is oh so tasty. If you prefer leaner meat, just let the stall know, but I recommend getting the fatty ones. Afterall, what’s braised pig trotter without the yummy skin and that heavenly layer of fat below it.
And on to our main subject, Bak Kut Teh (肉骨茶). The Rong Chen Bak Kut Teh is clear soup based and you usually get one long pork rib and one short in each soup. I love Bak Kut Teh with long rib bone as it adds to the experience of holding it by the rib bone with one hand and ripping the meat off while I scope the rice with the other.
The pork ribs used has two layers of meat separated by a layer of fat. Somehow the meat I had that day was a little tougher than its usual standard. The soup is very fragrant and the mix of garlic and pepper seems just right. Sweet and spicy would be how I would describe it.
However, I do find when we replenish the soup, it doesn’t taste as good as the first, usually more bland.
Special mention is the braised duck rice stall in the same coffeeshop. Will do a post on it when I next eat there, provided the insane queue is not too long. Apologises for missing out the photo on the stall. If you look at the block from the carpark, the coffeeshop and the stall will be on your extreme left.
Blk 22 Sin Ming Road
Eng Ho Hup Coffeeshop