Bak Kut Teh is a well-known Chinese language soup in Malaysia and Singapore, particularly within the Klang city. There are greater than 200 Bak Kut Teh stalls in Klang. The identify actually interprets as “pork bone soup”. The dish merely consists of meaty pork ribs in a fancy broth of herbs and spices (together with star anise, cinnamon, cloves, dang gui, and garlic), boiled along with pork ribs for hours. It’s a typical breakfast among the many Malaysia Chinese language.
Within the conventional bak kut the stall, there may be at all times a gasoline stool with a boiling water cattle beside every eating desk and a Chinese language tea set on the desk. Diners will make tea for themselves and drink it earlier than tasting the scrumptious dish – Bak Kut Teh. Bak kut the is often eaten with rice, and infrequently served with youtiao (strips of fried dough) for dipping into the soup. Chinese language tea of varied varieties can also be often served within the perception that it dilutes or dissolves the copious quantity of fats consumed on this pork-laden dish.
Historically, the bak kut Teh soup is served in a bowl (with a cock portray on it) along with a bowl of white rice. Soy sauce, chopped chilli padi and garlic is taken collectively as most well-liked as a condiment.
The principle components are pork meats, pork ribs, pork fats, pig tail, pig offal (liver, kidney in addition to pig intestines). These days, some has added extra components comparable to sorts of mushroom, lettuce, and items of dried tofu and seafood.
Bak Kut Teh is a dish that you shouldn’t neglect if you go to Malaysia, particularly if you visiting Klang city.