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A meal of bak kut teh served with youtiao.. Bak kut teh is commonly consumed in both Malaysia and Singapore. [3] The origin of bak kut teh is unclear, but it is believed to have been brought over from Fujian, China [4] [1] [2] said to be based on a Quanzhou dish of beef ribs stewed with herbs known as niu pai ("beef steak").
Ang's father Ang Seng Hoo continued to sell bak kut teh at the area itself, and on 28 October 1988, the Ang family's bak kut teh shop made the news when a fight broke out between several patrons over a staring incident, and the dispute resulted in the murder of one male patron and five more people injured. [39]
The plain version is often eaten with sweet chili sauce or coconut and egg jam called kaya, or served with bak kut teh (肉骨茶), porridge or rice congee, sliced thinly to be dipped into the broth or congee and eaten. [12]
"Bak Kut Teh" in Hokkien dialect means "meat bone tea", [1] and the dish is pork ribs cooked with garlic, dark soy sauce and a specific combination of herbs and spices which have been boiled for many hours. Popularly regarded as a health tonic, this soup is believed to have originated in Klang, and eaten accompanied by strong tea ("Teh"). [2]
Garnish includes chopped coriander or green onions and a sprinkling of fried shallots. A variation of bak kut teh uses chicken instead of pork, which then becomes chik kut teh. Bak kut teh is particularly popular in Southeast Asian countries such as Singapore and Malaysia. Braised varieties 滷味: 卤味: lǔwèi: lou6 bhi7
The dish is made by the people and diaspora of Fujian province of China (in Quanzhou, Xiamen, and Zhangzhou), neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan (due to the majority of Taiwanese being Hoklo), The origin of popiah dates back to the 17th century. [1] [2]
Famous Bak Kut Teh Restaurants. Well-known Bak Kut Teh restaurants such as Teluk Pulai Bak Kut Teh and Klang Lek Bak Kut Teh is just 5 minutes walking distance from the station. Tian Hock Kung Temple (天福宫) Situated at Jalan Tepi Sungai. Famous for its snake theme temple architecture. Also known as Klang Snake Temple.
Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]