SoFtBuNnY's World

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Wednesday, June 4, 2008

My Birthday Lunch!

Yesterday was my Birthday and it is my 1st Birthday that I celebrated with my Hunny. We went on leave yesterday. He took me out to have my favourite herbal Bak Kut Teh in Klang. I wanted my BKT with pork was so yummy. He also ordered a plate of blanched cos lettuce and dry BKT with really tender pork meat (half fat half meat)...Yummy!!!

1. Teluk Pulai Bak Kut Teh Restaurant in Klang

2. The Spread of Food for Lunch

3. Fresh Cos Lettuce - Blanched and drenched in Garlic Oil, Soy Sauce and Crispy Garlic Bits

4. Yummy Bak Kut Teh with Pork Intestines

5. White Rice, Sprinkled with Crispy Onion Bits and BKT Soup

6. My plate of Yummy Vegies, Half Lean Half Fat Pork from the BKT Soup and Dry BKT Pot.

According to the wikipedia,

"Bak kut teh is a Chinese soup popularly served in Malaysia, Singapore, China and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "pork bone tea", and at its simplest, 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 bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.

Bak kut teh is usually eaten with

rice or noodles, and often served with youtiao (strips of fried dough) 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. Chinese tea of various kinds (the Tieguanyin variety is especially popular in the Klang Valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is typically a famous morning meal.

Klang, widely believed to be the home of bak kut teh, is famous for her many bak kut teh restaurants. Indeed, the dish is reported to have been invented in Port Klang for port coolies there in the early 20th century, to supplement their meagre diet and as a tonic to boost their health.

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.

A less fatty variation of bak kut teh made with
duck instead of pork is called chik kut teh.[citation needed] It also serves as a halal version of the dish catered to Muslims, whose religion forbids them to consume pork."

Really Yummy as the soup was thick and comforting and not oily at all!

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