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It is a Prime Pork and Back Ribs with Isaan Spicy Sour Soup. When this dish is served on the table, the server will pour a small amount of Thai rice wine and light the fire on it. The purpose is to intensify the flavour of the pork ribs.
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The prime pork rib is tender, succulent and the meat fall of the bones. For the back ribs, the meat is lean and require more chewing. For foodies, keep a lookout for the hidden marrow below the back ribs.
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The broth is robust fill with herbs, tasted almost as robust as our Bak Kut Teh followed with spicy and sour in it. These flavour profiles are the characteristic of Thai flavour.
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Full review of Unyangkordai Singapore is up on Chubbybotakkoala.com or follow the link at profile page or http://bit.ly/cbk-518 .
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Thank you @msginginly for the invite.
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