Love the rice with fried shallots...
Wikipedia even has an entry about this yummy dish...
Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Singapore, Malaysia, China, Taiwan (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.
Made with tender loving care in Abu Dhabi :-) Pork ribs were from Spinneys, cost about RM$20 per kilo, but we only used half the pack. Delicious!
More notes from the oracle of information, Wikipedia!
Bak kut teh was introduced to Malaya in the 19th century by Chinese workers from Canton, Chaoshan and Fujian.
There are numerous variants of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location.
In Singapore, there are three types of bak kut teh. The most common variant is the Teochew style, which is light in color but uses more pepper in the soup. The Hoklo (Hokkien), who prefer saltier food, use more soy sauce, which results in a darker soup. The Cantonese, with a soup-drinking culture, add medicinal herbs to create a stronger flavoured soup.
10 comments:
i am glad for you..you get BKT in AD. That is survival my man..
Nothing like walking home to the fragrance of yummy food:):)
Someone's really getting pampered over there with freshly cooked BKT! :)
Thanks all of you :-) Hmmm... wonder whats for breakies today!
JULES...loved the history lesson. Do you think China would kick up a fuss if we branded Bak Kut Teh? ;-)
Cheer Al and Nige :-) So kind of u! Haha... Wikipedia, the source of all trivia!
I always have been wanting to eat BKT... seriously, I never eat BKT :D
You must try! Does it exist in Indon...? ;-)
BKT was introduced by Chinese workers in Malaya but it was never ever cooked in Mainland. It's in fact easy to cook. Singaporeans (land of kiasu) claim BKT belongs to them, which is definitely NOT TRUE. It belongs to all the Chinese immigrants who left the homeland and ended up in Malaya. I have cooked once when I was in London for some Chinese from Mainland. They love it!!!
I so jealous!!!!! :p
~ paparazzi prodigy
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