Another one of @canteenbyenjoy signature dishes that fits in perfectly with their ‘Singapore of yesteryear’ theme is the Te Kah (Hokkien for pig trotter, $16.80++). A classic Chinese dish, the recipe is reportedly from head chef & owner Joel’s grandma, and he’s definitely made Grandma proud here with this bowl of tender trotters, braised tofu & half boiled egg.⠀
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The pig trotters have been stewed till the meat has turned tremendously tender, and all the excess fat under the skin has been rendered out with the braising process. The low & slow braising has thoroughly injected every morsel of meat & gelatinous skin with the fragrance & umami of the soya sauce & spices used to braise the pig’s leg, and each bite is delectably delicious & eminently enjoyable. The braise is notably sweet, which is an oddity for braised pig’s trotters, but it is most definitely not a bad thing.⠀
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The egg & jiggly tofu greatly benefitted from the sapid soy sauce mix, and I was sorely tempted to order a bowl of white rice just to fully appreciate that delicious braise with the tender trotters, slightly jammy egg & surprisingly soft tofu. Grandma would be pretty proud of this for sure.⠀
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Thank you for having us, @canteenbyenjoy!