Wednesday, September 12, 2007

A1 Bak Kut Teh

My hub insisted that I should cook Bak Kut Teh using the ready-to-cook A1 Bak Kut Teh off the rack so that I can 'learn' how the 'correct' BKT taste like.

It turned out that the Bak Kut Teh I have cooked for the first time is even tastier than this ever-so-famous A1 Bak Kut Teh. I wonder what's the rave all about. :P The easy way out may not always be the way to go...

My hub agrees that this BKT is not that fantastic too. Poor thing, he still did not get to taste the Bak Kut Teh he likes.

It was much later that we learnt that there are actually two types of Bak Kut Teh in Singapore.

The Teochew coolies were the founders of this BKT with a lighter colour and is blander. It was the Hokkiens who follow suit and made modifications to it :P, to make it darker, more robust and with a strong taste of spice. He likes the former, and I like the latter.

That explains everything eh? I am a Hokkien and he is a Teochew. I like hokkien prawn mee, hokkien mee (it's different from hokkien prawn mee), whereas he likes teochew fishball mee. Before knowing that the the two types of soup are actually from two dialect group, we already have preference for the soup from our own dialect group. Amazing eh? It's IN us. :P

All along, I have been preparing the Hokkien style BKT. No wonder he complains. In any case, the version he likes is quite easy to prepare. Just spare ribs, garlic and salt! Maybe I should try it someday...

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