Bak-kut-teh

Before the sun rise, the smell of delicious Bak-kut-teh reminded me of the complex broth of herbs and spices each day when I opened the door. Bak-kut-teh is a popular dish served in Malaysia, Singapore, China and Taiwan. From Penang to Port Dickson, from Klang to Kuala Lumpur, from Melaka to Mersing and every towns in Malaysia, Bak-kut-teh is one of the important menu for breakfast, lunch and dinner.

Simmered for many hours, all these are mixed together and there are mushrooms, pork ribs, garlic, dang gui, cloves, cinnamon, star anise, pig intestine, pig stomach, sea-cucumber, fennel seeds, yu zhu, fish ball, meat ball, fried tofu puffs and a selection of other individual choices that may include pig liver, pig kidney, abalone. Before serving, choy sum, green onions, shallots, coriander, tau kee are added as additional ingredients.

I would get youtiao as side-order. A final item I would not miss is minced garlic with chilli padi in light soy sauce that would give special aroma when Bak-kut-teh is eaten with white rice or yam rice.

Beside the famous Klang Bak-kut-teh, there are many delicious Bak-kut-teh in Melaka.