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« In Malacca - Laksa, Pickles, and Pai Tee | Main | In Malacca, Spring Puffs and Malaysia on a Plate »

2011.05.22

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Comments

Nate

I'm still not one to go for the intestine or stomach pieces, and usually eschew the liver. But pork belly...bring it on!

Kalyan

I must un-follow your blog. This post makes the bread rolls I picked for breakfast tomorrow look so lame :(

I Have eat Bak Kut Teh at sector 17 at PJ. We get something similar at a Chinese restaurant called Ling's at Mumbai. They call it beef tew

FN

I ate a very good version in Johor Bahru but didn't know what was in it... Now I do thanks to you! Glad it happened in that order.

Mzungu

I have a similar breakfast when ever we are in Singapore. Same type of food, lot's of offal and it rocks.
Best breakfast ever if you ask me......

Albert

I can imagine eating this on wintery mornings here in Canada .....

J2Kfm

Still, I prefer the Klang's version with a darker, murkier appearance. And a damn porky-fied, intense flavour. Seng Huat and Mo Sang Kor fit the bill perfectly.

bobster7

Aha - not for vegetarians then eh!

Eva Wong Nava

I've never had bak kee but it looks absolutely gorgeous! I do love bak kut teh though and I make it every so often with the packet herbs that I can find in the Chinese supermarts in London. Haven't managed to find them yet in Paris....

and the yam rice sounds simply delectable. Think I am gonna have to make some myself.

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