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.