Bak Kut Teh is a famous Chinese soup in Malaysia and Singapore, especially in the Klang town. There are more than 200 Bak Kut Teh stalls in Klang. The name literally translates as “pork bone soup”. The dish simply consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork ribs for hours. It is a typical breakfast among the Malaysia Chinese.
In the traditional bak kut the stall, there is always a gas stool with a boiling water cattle beside each dining table and a Chinese tea set on the table. Diners will make tea for themselves and drink it before tasting the delicious dish – Bak Kut Teh. Bak kut the is usually eaten with rice, and often served with youtiao (strips of fried dough) for dipping into the soup. Chinese tea of various kinds is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
Traditionally, the bak kut Teh soup is served in a bowl (with a cock painting on it) together with a bowl of white rice. Soy sauce, chopped chilli padi and garlic is taken together as preferred as a condiment.
The main ingredients are pork meats, pork ribs, pork fat, pig tail, pig offal (liver, kidney as well as pig intestines). Nowadays, some has added additional ingredients such as varieties of mushroom, lettuce, and pieces of dried tofu and seafood.
Bak Kut Teh is a dish that you should not neglect when you visit Malaysia, especially when you visiting Klang town.
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Source by Mah Yuen Lung
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