chinese food:bak kut teh

Bak kut teh

Bak kut teh is a soup based dish consisting of different cuts of pork meat simmered in a herb based broth for hours. Most shops will normally use pork ribs, but they are also known to include other cuts of pork into the herbal broth as well. Meat from other parts tend to be softer and delicate compared to meat from the pork ribs, though most of it will just melt away as soon as it is spooned into the mouth. The herbs and spices that are normally used to give it that distinct taste are star anise, cinnamon, cloves, female ginseng (locally known as dong guai), fennel seeds and garlic, which is boiled for hours together with the selected cuts of meat. The meat becomes infused with all the flavours from the herbs and spices, and the sweetness from the meat seeps into the broth, mellowing the tangy and sharp taste of the herbs. Other ingredients commonly found in a bowl of bak kut teh are mushrooms, fried tofu puffs, pieces of dried tofu and iceberg lettuce.
It is fascinating to see how a simple dish like this became a famous and widely eaten staple in Malaysia.Most of the chinese people like it very much.