Check out this picture .... doesn't it make you drool ... hehe ... this is taken at Chuan Chiew, our favorite bakuteh place. Chuan Chiew is located in Subang Jaya, SS14, it's along this row of old shoplots facing SS15 (Maybank, McDonalds, Metropolitan college etc) and they are separated by the massive highway and flyover. Opens for lunch and dinner. Nothing much to say about the ambiance but the girls there are very friendly and helpful :)
Anyhow, I am off food now ... *sniff*sniff* so I can only blog about them ... *wail*
Now, what makes a good bakuteh? The way I like it ....
- Fragrant, thick and rich soup
- Variety of meat cuts, especially the ribs and the cartilage bits
- There must be enough intestines and stomachs which are cooked just nice, not too soft, soggy or too tough (this is a skill, I have tasted some sad teruk usus!)
- There must be golden mushrooms, lots!
- I can live without the char-kuey and tou-pok but i know most people can't, so they should have that too or my bakuteh pals will be whining.
- Loads of garlic, chili padi, dark and light soya sauce at the side
They also have the dried version; with dried chillies and dried cuttlefish and okras. Equally delightful but really potent, salty and spicy if you can take that! Another must-try dish here is the stewed braised pork trotters .... but beware of calorie and cholesterol overload!
Ok la, maybe it's not the world's best bakuteh, I have yet to see if the whole world has adopted this wonderfully heavenly culinary style of preparing pork stuff, but I'll be one devastated woman if Chuan Chiew is someday gone ... so let's all flock to Chuan Chiew and keep up the spirit; in the name of PORK.