Bak kut teh

Bak kut teh is a traditional Chinese dish popular in Malaysia, Singapore, and the Fujian and Chaoshan regions of China. The name translates to "meat bone tea", and it is a hearty soup made with pork ribs and a variety of herbs and spices.

History

The origins of bak kut teh are believed to lie in the Fujian province of China, where it was developed by Chinese laborers as a cheap and nutritious meal. It was brought to Malaysia and Singapore by Chinese immigrants, where it has since become a beloved national dish.

Ingredients

The primary ingredient in bak kut teh is pork ribs, which are simmered for several hours with a mixture of herbs and spices. The exact recipe varies, but common ingredients include garlic, star anise, cinnamon, fennel seeds, and goji berries. Some versions also include offal, such as liver or intestines.

Variations

There are several regional variations of bak kut teh. In Malaysia, the soup is typically dark and strongly flavored, with a heavy emphasis on herbs and soy sauce. In contrast, the Singaporean version is lighter and more peppery. The Fujian and Chaoshan versions are unique in that they include seafood, such as squid and fish.

Serving

Bak kut teh is traditionally served with rice, youtiao (Chinese fried dough), and a side of soy sauce and chili for dipping. It is often enjoyed as a breakfast dish, but can also be eaten for lunch or dinner.

Cultural significance

Bak kut teh is more than just a meal; it is a symbol of Chinese heritage and culture. It is often served at family gatherings and is a popular choice for celebrating Chinese New Year.

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  Klang Bak Kut Teh

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  Bak Kut Teh, Singapore