My birthday was everything I could have wanted.
Just me and the German lapping up the sun, sea and sand. Oh Singapore.
If all goes right, next year, my blogs will be written somewhere from that glorious city-state.
One reason (hopefully not my main one) is that Singaporeans know their soups.
You’ve never had a good broth till you’ve tried one in Singapore.
Singaporean cuisine has Chinese, Malay, Indian, Japanese and Western influences. It is a melting pot of cultures, and what a sweet sweet gumbo they’ve made.
As soon as the warm wetness of Bak Kut Teh, or meat bone tea (if you translate it directly from the Chinese: 肉骨茶) hit my lips. I was hooked. So hooked that every night, we’d go a-searching for my next fix.
Happy birthday to me and here’s to hoping that I will live a long and fulfilled life, full of more surprise tastes and more delicious smells, such as this.
I’d like to share my taste of Singapore with you:
Chicken Bak Kut Teh / Chik Kut Teh
1 pack of Bah Kut Teh spice mix
600 grams Chicken thighs
1 liter of water
6 fresh shiitake mushrooms
4 deep fried tofu
1 tablespoon Wolfberry fruit / Goji Berries
1 Thai red Chilies
2 tablespoons Oyster Sauce
Salt and sugar (to taste)
Place chicken thighs and water in a pot, and bring to the boil.
Make sure to remove scum when it appears.
Once the soup is clear and boiling, lower the heat and add all the contents from the Bah Kut Teh spice mix (except for the Goji Berries)
Add 2 tablesoons of soy sauce.
Once it boils again, reduce heat, cover the pot with a lid, and simmer for 20 mins hour.
Add shiitake, tofu, and wolfberry fruit into the pot.
Bring to a boil again, and cook for another 10 minutes. Adjust with salt and sugar as needed.
Its a great addition to dinner, and can be served with fluffy jasmine rice. Enjoy x