Ahhh... so I am still missing the strong garlic and peppery taste of the Teochew-styled Bak Kut Teh （潮式肉骨茶）that I cooked last weekend.
This variant with light-coloured broth is perhaps less common than the Hokkien-style with its dark, herbal soup.
I had never been a huge fan of the dish but after weeks of cooking Hainanese Chicken Rice for friends and family (which explains the hiatus), I was determined to cook something else.
The result surprised even myself!
It's been a long, long time since we last literally ate till we could eat no more.
And then some more.
Enjoy~!
This variant with light-coloured broth is perhaps less common than the Hokkien-style with its dark, herbal soup.
I had never been a huge fan of the dish but after weeks of cooking Hainanese Chicken Rice for friends and family (which explains the hiatus), I was determined to cook something else.
The result surprised even myself!
It's been a long, long time since we last literally ate till we could eat no more.
And then some more.
Enjoy~!
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