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Sunday, July 7, 2013

Bak Kut Teh (meatbones tea) - KL Sel MFF




I am staying in Klang,  the town where Bak Kut Teh (BKT) restaurants can be found in almost every single street lol! Therefore there is no reason for me to cook this dish at all accept that I have to wake up pretty early if I wish to eat this dish in the restaurants as it is usually served for breakfast! If you go pass 10 or 11 am, chances are the best meat parts or some side dishes will not be available any more.  Also, if I am cooking this, I can choose the types of meat and condiments that I like to add to the tea.  This dish is called tea but it is in fact more of a soup dish which is usually served with plain white rice.  Some restaurants served it with rice mixed with onion oil.

This is the tea mix that I used, produced in Klang:D
The recipe can be found at the back of the packet:D How convenient can that be! :D Save me the trouble to type it out!
Here's what I did, basically following the recipe from the packet:

Add 2.5 litres of water with the tea mix contents together with a whole bulb of garlic 
When the water boiled, add pork ribs and some meat and leave to simmer for 1 hour
I added other side ingredients like button mushrooms,  bean curd skin and tofu puffs (taufu pok)  once the tea is almost cooked
ready to eat, best eaten piping hot
this is the dipping sauce which I prepare,  basically shredded ginger, minced garlic and bird's eye chilly with soya sauce

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just as Delish



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