If you’re familiar with Malay food, you’ve probably heard of or perhaps tasted pork rib soup (bak kut teh) before. Pictured here is the Hokkien version at Bedok Corner. It uses soy sauce and can be ordered in clay pot sets that come with dough fritters and rice. You can actually easily recreate this at home and even jazz up its herbal broth to your liking using a variety of ingredients or seasoning. You could, for instance, add loads of garlic or pepper to give it a kick.
For even more spice, stir in chili padi (bird’s eye chili) as you prepare the broth. This is traditionally served separately, as a condiment, along with a thick, dark soy sauce.