Bak Kut Teh is a famous Chinese soup in Malaysia and Singapore, especially in Klang Town. Klang has more than 200 Bak Kut Teh booths. The name literally means "pork bone soup." This dish simply consists of meaty pork chop and spices [including star anise, cinnamon, cloves, angelica and garlic] and is cooked with pork chop for a few hours. This is a typical breakfast among Malaysian Chinese.
At the traditional bak kut booth, each table has an air stool with a buffalo and a Chinese tea set on the table. Before tasting the delicious dishes - Bak Kut Teh, the diners will make their own tea and drink. Bak kut is usually eaten with rice and is usually served with fried dough sticks [fried dough sticks]. Various Chinese teas are also commonly considered to be large amounts of fat consumed in diluting or dissolving such pork-filled dishes.
Traditionally, bak kut Teh soup is placed in a bowl [with a cock drawing] and a bowl of white rice. Soy sauce, chopped chilli sauce and garlic are taken together as a seasoning.
The main ingredients are pork, pork ribs, pork fat, pig tail, pig viscera [liver, kidney and pig intestine]. Today, some people add other ingredients such as mushrooms, lettuce, dried tofu and seafood.
Bak Kut Teh is a dish you should not ignore when visiting Malaysia, especially when you visit Klang Town.
Orignal From: Introduction to Bak-Kut-Teh
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