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Bak kut teh and ramen a successful mixture, Entertainment News & Top Stories

The dish on the centre of the movie Ramen Teh exists. Diners can strive it at Ramen Dining Keisuke Tokyo (02-391 Suntec City Mall, three Temasek Boulevard, tel: 6337-7919).

Ramen Teh may be the title of the film, however on the restaurant’s menu, the dish is known as Bak Kut Teh Ramen.

For $13.90, or in regards to the worth of a film ticket, it’s attainable to see if it is a idea that ought to have stayed fictional, like pigeon pie from American tv collection Game Of Thrones.

I popped into the restaurant earlier this week.

Before I may end asking if the merchandise was nonetheless accessible – a restricted variety of parts are served each day and it will likely be taken off the menu on the finish of subsequent month – the waitress appeared to know my intent. She mentioned: “Yes, Bak Kut Teh Ramen is available” – a sign that it have to be fairly in style.

Bak kut teh, or pork rib soup, is historically eaten with rice. It is a thriller why nobody has tried to deliver a noodle model to market. After all, Singapore cooks have noodle-fied curry, XO and satay sauce.

Today, you should purchase instantaneous noodles with a chilli crab gravy. If it’s moist and tastes good, Singaporeans will dunk noodles in it and slurp it up.

Keisuke Takeda, chef-owner of the Keisuke chain, who additionally has a cameo within the movie, got here up with the recipe for Bak Kut Teh Ramen. It is predicated on the Teochew model, which depends on white peppercorns and light-weight soya sauce for flavour, in contrast to the Hokkien model, which carries the funk of medicinal herbs.

The bowl confirmed up accompanied by recent reduce chilli, black soya sauce and a tiny, token serving of you tiao (fried dough stick).

That minor disappointment was erased once I fished the meat out of the soup. There had been two beneficiant chunks – one, a giant rib and one other, probably a rib, however missing a central bone. Instead, this was a wonderful internet of muscle, fats and cartilage.

Cartilage, slow-cooked until it has the consistency of agency jelly, is an excellent factor – and this serving had loads of it. That muscle portion was additionally achieved exactly – tender, however not falling off the bone.

The Flintstones-sized rib portion, although, was a problem to govern with weak disposable chopsticks, particularly when dipping it in soya sauce.

There was a worry that the ramen broth could be overly porky, however that turned out to be unfounded. The dominant word was that of pepper, however there was a satisfying umami earthiness supporting it, most likely from garlic and different extra un-Japanese spices reminiscent of star anise, cinnamon and clove. The soup base could possibly be a cousin to pho, Vietnamese beef noodle soup.

The meal was scrumptious and I’d eat it once more. But even when it leaves the menu, the problem stays: As Singaporeans, we should noodle-fy all issues.




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