Food for Thought 137 – Klang Bah Ku Teh (肉骨茶)

According to Wikipedia, Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia. The name literally translates as “meat bone tea”, which consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.
Since my office is located just 10 minutes from Klang, the birth place of Bah Ku Teh, sometimes we do drive to Klang for lunch and of course the easiest choice would be the Bah Ku Teh. You can find Bah Ku Teh shops at every corners of Klang and almost every time of the day. The Bah Ku Teh had evolved to different variants since the 19th century, and now we could even find the dry version which serves with chili and dry sliced squids. However I still prefer the orginal version of Bah Ku Teh with soup, with lots of Fried You Tiao (Fried Strip Dough) and chili with dark soy sauce. For native Klang people, they can have Bah Ku Teh for breakfast, lunch and dinner, some can even have it for supper.
For more information, please check out
Restaurant Hong Ki at Klang
Fried You Tiao (Fried Strip Dough)
Chili with Dark Soy Sauce
Bah Ku Teh
Dry Bah Ku Teh

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