To quote from Wikipedia, "
Bak-kut-teh (also spelled Bah-kut-teh) is a Chinese soup popularly served in Malaysia, Singapore, Mainland Chinese and Taiwan.....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 for hours....Bak kut teh is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with you tiao / cha kueh for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped "chilli padi" and minced garlic is taken together"
So what did we do this cloudy yet balmy Sunday morning? Well..what else? We drove to a city by the sea called Klang (about 30 minutes away from Petaling Jaya) to have us some Bak Kut Teh. As mentioned above, the dish is usually served in an herbal-based broth but we have heard of one restaurant in Klang (also touted as the city best known for Bak Kut Teh) that have a "dry" version.
Without further ado....
A google map pictorial of our Sunday morning journey to try some good Bak Kut Teh
And got down to business by ordering our tea
And trying new drinks such as Sparkling Fuji Apple, getting our condiments ready (chili padi with soy sauce) and our yu tiao.
Dad and Kent looking at the menu...lots of other foods apart from their specialty.
Finally....the moment we have been waiting for - the Dry Bak Kut Teh. If you like the herbal based broth of the traditional Bak Kut Teh, then you would probably like the dry version. It's like a 10x concentrate of the tradtional Bak Kut Teh.
We also ordered the traditional broth-based Bak Kut Teh (left), pig innards (center) and some stir-fried vegetables just to be healthy.
Happy after a good meal!
Till next time guys......
Great post! Food looks delightful. Happy to see a handsome portrait of the couple.
ReplyDelete