Bak-kut-teh - a local Malaysian delicacy, is a pork rib dish cooked in a clear soupy broth and is popular in Malaysia and Singapore. Translating to "meat bone tea", this flavourful yet simple dish consists of meaty pork ribs simmered in a broth of herbs and spices.

Despite its name, there is in fact no tea in the dish itself; the name refers to an oolong Chinese tea which is usually served alongside the soup in the belief that it will help dilute the fat consumed in this pork-laden dish.



My friend from work introduced me to this dish a few months back and now every time I go through that route, all I keep thinking about is the amazing Bak Kut Teh at Chao Zhou.

Served with boiled pain rice, minced ginger and diced green chillies dipped in light soy sauce, the flavours compliment each other and add to the overall palate and aroma. The pork has a nutty earthy flavour and just melts in your mouth. There are many cooking styles of the super popular dish for ex. Teochew, Hoklo, Cantonese which slightly vary by the ingredients used. But whatever be the prep style, you will surely love this Malaysian delight.

Find it here: https://goo.gl/maps/VaCbBMBKvTR2

Till then keep exploring, keep eating and keep sharing for the love of food.

Tejas