From ribs to tail, a Bah Kut Teh & Pig’s tail food experience 🤩

I wonder how many of the food cultures utilize every part of the animal for consumption. Most of the Asian culture is practicing “head-to-tail” eating also known as “nose-to-tail” eating. I think that this practice is gaining popularity nowadays. It makes sense because the other parts of the animal also have nutritional value.

Today, I had a bit of experience relating to that eating practice. During my lunch, I ate Bak Kut Teh which is a Pork Ribs soup.

While on my dinner, I ate pork tail with peanuts.

At lunch, I decided to go for a bowl of warm Bak Kut Teh soup because the weather felt cold. I figured that the warm soup was a good choice in order not to catch a cold or flu. Of course, it’s the comforting effect of the warm herbal soup that makes this dish suitable to consume during this season. I wouldn’t eat this during lunchtime of the summer season, it’s not going to be a fun experience 😅.

At night, I decided to go to one of my favorite Teochew rice places because I was craving Chinese food. A Teochew rice place is a good place to go whenever I don’t have a specific dish in mind. The dishes were precooked and displayed on the counter so that the customers could easily pick their preferred dishes.

I enjoy the ordering experience in a Teochew place like this because there’s no menu book to choose from. The menu is whatever the chef has chosen to cook at the point in time when I arrive at the place. It’s kind of cool to experience it and I still enjoy it every time I go to this place.

For this meal, I got myself a plate full of cooked rice, braised cabbage with carrot strips, and braised pig’s tail with boiled peanuts.

I think the peanut is a nice touch to the braised pig’s tail because it adds richness to the dish. The flavor of the pork and the soy sauce sips the peanuts which made it flavorsome 😍.