When someone mention about eating out in Klang, the first thing that come across their mind would mostly be "Bah Kut Teh"! It has become synonymous to Klang just as Char Kuey Teow is synonymous to Penang.
There are few versions about the origin of this local specialty. Though it is a Chinese meal, you can hardly find it in Chinese populated country such as China, Hong Kong or Taiwan. Considering that, Bah Kut Teh can be taken as a local 'invention' of Malaysian Chinese.
It is says that Bah Kut Teh used to be a favorite lunch of coolies and trishaw pullers in collonial Malaya. This is because it is filling as well as nutritious thanks to the herbs and spices used in the preparation of Bah Kut Teh.
There are many different versions about the origin of Bah Kut Teh, we will be bringing you the different versions in the near future.
Preparing Bah Kut Teh is not as simple as one may suggests. It requires effort and time. The variety of herbs and spices need to be cooked together with pork for a few hours before the taste of herbs blends in naturally with the pork and thus producing the mouth-watering Bah Kut Teh soup. 'Fire' is also a main element in cooking Bah Kut Teh. Boiling the whole pot with strong heat for a few hours doesn't do the work, it has to be simmer for a few hours in order to let out the 'aroma' of herbs and pork.
Herbs used in cooking are:
玉柱
当归
熟地
川弓
桂皮
洋参须
红枣
Claypot Bah Kut Teh
After a few hours of cooking, Bah Kut Teh can now be served with mushroom, bean curd skin and vegetable. For a more authentic taste, Yeoh's Bah Kut Teh is served in clay pot. Normally, specially prepared rice is served with the boiling Bah Kut Teh.
Bah Kut Teh in a Bowl
Simply delicious and traditional! For those who is always on the go and wishes to have a quick meal, Bah Kut Teh served in porcelain bowl tastes just as good.
Side Dishes:
Steamed White To Fu
Season Vegetables
Vinegar Pork Leg
Golden Mushroom
Pork's Stomach Soup
http://www.bahkutteh.com/bahkuteh.htm
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