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2012-07-30
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Bak Kut Teh is such a famous dish that most Malaysians would know it. There are various versions and each differs slightly in taste and soup. The Hokkien version is saltier, and has the soup is darker due to heavier use of soya sauce. The Cantonese version has a herbal taste in their soup and the Teochew version has a lighter colored soup and uses more pepper.Klang has been associated with Bak Kut Teh and that's where we usually headed if we wanted good Bak Kut Teh. The Teluk Pulai famous clay
Bak Kut Teh is such a famous dish that most Malaysians would know it. There are various versions and each differs slightly in taste and soup. The Hokkien version is saltier, and has the soup is darker due to heavier use of soya sauce. The Cantonese version has a herbal taste in their soup and the Teochew version has a lighter colored soup and uses more pepper.Klang has been associated with Bak Kut Teh and that's where we usually headed if we wanted good Bak Kut Teh. The Teluk Pulai famous claypot version is true to its name. We tried the dry version, which has a thicker gravy, with wolfberries, dried dates, dried chillies and dried squid added. It also has my favourite salted fish flakes which gave a real kick with the flavour. It has a tangy taste from the chilli and is shaper but of course we also ordered the soup in the usual version to go with it.
The pork pieces has more flavours due to the dry gravy fully coating it. It was good to the last piece which we walloped like sponges. And having it for breakfast may be a bit heavy, so it is advisable to have it as a main meal for lunch or dinner.
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