>
> We normally have light soya sauce & sliced fresh chillies, pickled green
> chillies in vinegar or sometimes Chinese vinegar if eating it with certain
> seafoods. Soup stock wise, we normally have the regular soup stock which
is
> a meat based stock & sometimes a Thai TomYam style spicy soup.

When I bought my last side of beef, I got the butchers to cut up all the
bones and I made 13 litres of beef stock - it's all sitting in the freezer
waiting for a decision on the steamboat.


>You can also try for a 'herbal' meat soup stock (Bak Kut Teh) seeing that
you're posting
>from a .au address so you might be familiar with this kind of 'soup' as
quite a few >Malaysians & Singaporeans live there.

We like BKT very much. Usually have it very simple with lamb chops in the
broth, spring onions scattered on the top and a Sambal Fried Rice alongside.


>How is Perth these days? must be enjoying a nice summer, i assume it is
Perth in WA that >you're posting from.

Close, but no banana. Bunbury, about 180k south. Left Perth 13 years ago.
As for the summer, it's started early and looks like being a hot one. Glad
I'm on the ocean down here.


--
Hoges in WA
Remove the zeds.