Faces of
Malaysia
Kuala Terengganu

Kuala Terengganu, KT in short, is located at the east coast of the Peninsula Malaysia and at the mouth of the Sungai Terengganu (or Terengganu River) that empties here into the South China Sea. It is the capital of the state of Terengganu, which forms, together with Kedah and Kelatan, the heartland of Malay culture. KT is a good stop for one or 2 days before moving on along the east coast or towards the National Park / Tasik Kenyir.

Singapore

Singapore is an island nation located at the southern tip of the Malay Peninsula. At 704.0 sqkm (272 square miles), it is one of the few city-states in the world and the smallest country in Southeast Asia.

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Bak Kut Teh

main dish, Soup | Chinese
Bak Kut Teh, Bakuteh with Char Kuih (a type of fried bread to dip into the soup)
Bakuteh with Char Kuih (a type of fried bread to dip into the soup)
with a bitter gourd side dish in a restaurant in Imbi, Kuala Lumpur
popular Chinese pork soup with tofu and salad leaves
also known as:
Bakuteh

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.



ingedients:
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 on Wikipedia:

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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Bak Kut Teh
Bak Kut Teh stand
pile of claypot which a traditionally used to heat and serve Bak Kut Teh


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