After days of dry and humid weather, we finally gotten some heavy downpour during the weekends to eliminate the heat ! In fact, the rain that came on late Saturday evening to Sunday was such a blessing to call for that seemingly calms anyone who are just getting so eggy over the heatwave.
In fact I felt so amazingly soothing on Sunday that I manage to churn out a few cookies doughs for the upcoming promotion (stay tuned for more updates, yeah !) which had the weather been otherwise, I would have been less productive and just wanna laze my day off in the air-conditioned room with the serials marathon.
So how about a tempting bowl of warm soupy Bak Ku Teh on a cool weather like this ?
My requirements for Bak Kut Teh is simple ~ that the soup base has to be very peppery and the pork ribs has to be cooked to a very tender and succulent stage that I will have no problems biting into them without getting the bits and pieces of meat being stuck in between the teeth.
And other than the infamous Ng Ah Sio Bak Kut Teh at Rangoon Road which I often patronise for my Bak Kut Teh fix, which perhaps poses the closest competition to it…seriously, some other big names can’t quite match up to this… and the best part is… it’s just minutes from my home. So be it rain or shine, when craving arises, it can be fulfilled easily.
Sheng Fa Bak Kut Teh ~ Here it is ……
The soup is made up of a thick peppery-corn base with the pork ribs cooked to a tenderly-soft stage. You see.. ladies often has an issue with these kind of long pork ribs where due to some “image” problem… should I even say that ? Hahaha… we often try not to use our hands in handling food when dining. However, when it comes to such pork ribs, if you are not able to use your hands to pick up the rib and bite into them, we have some issues getting them into our mouth, don’t we ? However, if the pork rib has been cooked to a tender stage, you know you can ‘scrap’ the meat off easily using the cutlery only and have them eaten nicely without losing the feminine image in public. Isn’t that a perfect situation to be in ?.. Hahhaha. The meat has to be cooked to the right texture to achieve this. So this is a good one ! ^-^
Did you notice some chilies in the braised pork intestines ? I like the spiciness that comes along with it. The pork intestines has been braised long enough that you don’t get the chewy rubbery kind of texture that I felt in some not so well done pork intestines.
I know for certain health reasons, many people tends to avoid this ~ the Braised Pork Leg … But it’s really heavenly… as in not the fatty skin parts for sure.. coz we usually ask for the lean meat when we order this. The braised gravy is well absorbed into the meat, retaining its good moisture within. I know for sure some Bak Ku Teh places serve this dish with a bones-to-meat ratio of 80:20. Yeah, downright poor business ethics, isn’t it ? Fortunately Sheng Fa is not one of them. We are given a generous portion of lean meat as requested, so much so that we even have problems finishing them up. ^-^ Thumbs up !
Just a note that all pictures are taken using the Iphone ~ so if the pictures did not do a good justice to the food, please pardon me !
Latest update as of 18 April ~ Wanted to have Bak Kut Teh for dinner and was utterly surprised to know that the stall has closed down and is taken over by another business that would be opened on 20 April 2013, selling claypot rice.
Boohoooo…. Terribly upset !! :( FNB business in Singapore is indeed tough, isn’t it ? Wonders if it has shifted to a new location or has totally shut down ?? Let me know if any of you knows ok ?