Bak kut teh - 肉骨茶 - Meat Bone Tea

https://en.wikipedia.org/wiki/Bak_kut_teh

This is the quintessential Singaporean dish I crave for when I'm in a cold and foreign land

The soup is laden with herbs and spices, and tinges strongly of pepper and garlic to warm your cold, cold heart.

Admittedly I fricked it up and doused a bit too much of dark soy sauce since it's not supposed to be this dark

It's supposed to look something like this on the left in the picture below, but right now mine looks like the Malaysian () variation of the dish which is darker coloured and more herbal tasting and much less peppery. And I feel like an r-slur for peeling 20-30 pieces of garlic after seeing in the picture that it wasn't necessary I was trying to recall if the garlic was peeled or not and I remembered wrongly, I guess it's one of those ingredients you don't really notice since they're not the star of the dish, but yet they're an essential ingredient in making that dish.

It's usually served with dough fritters (top in the picture) and rice, and braised pig trotters (right in the picture) if you're feeling fancy but I didn't want to overeat and also since this was my virgin attempt at the soup which I wanted to focus on. Jk I was lazy

Unlike our Hainanese Chicken Rice or Chilli Crab dishes I'm not too sure if it can be found served in the West, but I've definitely seen outlets that specialise in serving this particular dish around Asia.

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