Bak Kut Teh
Bah Kut Teh liturally means "meat bone tea" in Hookien.
There are also variants fo Bak Kut Teh with seafood and also one called "chik kut teh" with chicken.
pork, tofu, herbs for soup: star anise, cinnamon, cloves, dang gui, fennel seeds and garlic
Where to find?
Chinese hawker centres and restaurants
Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat 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, fennel seeds and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. Garnshings include chopped coriander or green onions and a sprinkling of fried shallots.
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food style | Chinese similar to fondue where raw ingredients are thrown in a soup until they are ready to eat
main dish, noodle dish | Indian, Mamak common low-budget Mamak meal of fried Maggie noodles with vegetables