Thank you for that.
One of the tricks I used for the BKT was mashing garlic, lots of it in the soup, in addition to whole garlic, to bring out that heavenly garlicky flavour. Although the soup will not be clear like those in SG, the garlic usually settled in the bottom of the bowl but nobody has ever raised any objection to that, I guess the taste overwrites all else.
Another was to rub salt on the ribs for an hour or so, and rinse the excess salt off before putting it into the soup. I simmer the ribs for about 30 minutes, not longer as I like some 'bite' on the ribs. I detest the 'fall-off-the-bone' texture, the meat thus cooked, although tender, lacks taste and 'bite'. Finally a few pieces of dang gui for that hint of sweetness, no sugar for me.
Once the pot is ready I switch off the heat. When ordered, the portion is individually heated again.
Quote:
Originally Posted by boysaigon
Well, am glad to know that you had your share of good time here with your family.
Too bad, the Mayans were wrong..and we have to suffer the consequences as believers who spent all our $$ before the 21st...sigh
ok, I cheated, I still have some scraps left for another trip to PP.
I am one of the fortunate guys who has tasted the food at Bro Faidenk's place. I must say...better than MOST BKT places in sg.
I will try organise a trip there...hope to meet up again.
Cheers,
boy  |