Literally "pork rib tea," in Singapore "bak koot teh" (in many phonetic variations) is a peppery herbal broth to which you add various pig parts (intestines are a standard) and vegetables (here, pickled cabbage), then season further with soy sauce and hot sauce. In addition to rice, fried dough is a typical accompaniment, my friends Bill and June (with their daughter, Victoria) tell me.
Ah Peng Bak Koot Teh
3 Seng Poh Rd., Singapore
