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2007.07.09

Comments

zona marie

actually the "bak" in bak kut teh refers to pork. so it's literally "pork bone tea". you'll encounter versions call "chi kut teh" where its made out of chicken.

i enjoy your blog (and photos), btw ^_^ cheers!

Nate 2.0

Annie just made bkt last week but your article has got me hankering for more. I'd sure like to try a bowl of that dry bkt. Did you ta pau some for later?

Robyn

Hi zona - glad you enjoy the blog. The Chinese character for 'bak' ('rou' in Mandarin) means simply 'meat', even if everyone knows the meat in question is pork. (I wonder if anyone, anywhere, makes bak kut teh with beef?)

Nate - Ta pau? After a meal like that (4 claypots ++ split amongst 4 pple)? We are hardcore, but not quite that hardcore. ;-)

Steamy Kitchen

I would LOVE to try this. I just had BKT for the first time ever a couple of weeks ago. Visited mom and she made it for me.

Robyn

Jaden - this was a first for me ... almost 2 yrs after moving to Malaysia! Would definately be included in my 'Malaysian Top 10'.

FatMan Seoul

As always, great photos. Would be keen to know the whereabouts of the other outlets. Don't really fancy a drive down to traffic-congested Puchong.

First time I ever had one of these dry BKT was in Rawang (wooden shed along the main road leading into Rawang town).

These days, I know of one in Subang area - Ju Xin Bak Kut Teh at 43, Jln TS6/10A, Taman Industri Subang.

Nate

One time, some cousins took us to Klang for bkt. We stuffed ourselves. But after the 45 minute ride back to PJ, talking about how good the food was all the way back, I was hungry again, and wishing we had packed some to go.

Annie

The idea of a "dry" bak kut teh seems like a contradiction. The word teh means tea which connotes a liquid and even though the dish looks very appetizing, I just cannot agree to its name. To me, bak kut teh is always soupy and never dry. I'm sure the flavors were wonderful and I'd love to try it, but just don't agree that it should be given the bak kut teh name....just semantics, I know...but then again, even the ingredients don't sound like stuff that normally goes in bak kut teh. Did it have the herbs and spices that normally give BKT its flavor? What distinguished it as BKT albeit a dry form that it could win in a BKT competition?

However, the boy who created it--now that's encouraging in one so young.

Big Dreams

I have got to try me some of that. I wonder if I can find it in Canada?

nanni

very nice and inspiring!
by TastyFood tv

savory_fan

Wow! I am drooling just looking your pictures! I wish I would try some.

Melvin Mah

Bak kut teh - a more clearer meaning - means pork ribs in herbal soup.

In fact there are a few more good BKT shops in Klang Valley. The best one would be the corner shop nearby Jaya Jusco Klang.

You might want to try the seafood BKT which is in Bukit Tinggi in Klang.

Melvin Mah

Bak kut teh - a more clearer meaning - means pork ribs in herbal soup.

In fact there are a few more good BKT shops in Klang Valley. The best one would be the corner shop nearby Jaya Jusco Klang.

You might want to try the seafood BKT which is in Bukit Tinggi in Klang.

wandernut

There's a really good BKT place behind Projet gas station in Sunway Mentari called Ren Ren.

Their dry BKT is to die for. No okra, but lots of julienne dried cuttle fish and dried chillies. The flavours are amazing.

Do check it out! :) It's facing a plot of cleared land.

Robyn

FatMan - actually the drive was pretty easy on a Sunday. But yes, usually Puchong is a haul. Others we know of are in Klang, of course.

Nate - perhaps you are more hardcore than we are. ;-)

Annie - well, it's a bit like 'dry' wantan mee, right? Or pan mee. The sweaty pig in me really appreciates these sort of 'dry' food options for usually soupy items as most of the time Malaysia is just too damn hot for a soupy dish.
He didn't create dry bak kut teh per se, only this version. Almost every BKT place offers a dry version (this was news to me before this lunch, though Dave has had many dry BKTs elsewhere).

Big Dreams - supposedly there is a fairly large Malaysian community in Toronto, that might be a place to start looking....

Nanni and savory - thanks! And thanks, Melvin, for the recommendation.

Wandernut - I forgot to mention the presence of dried cuttlefish in this dry BKT. Thanks for the recommendation, we'll check it out!

Brinjal

Wow, my mouth is watering with all those beautiful pictures!

Linking to you ... this is not one for our readers to miss!

jianchung

Hi Robyn! Great post on the Yip Chuen Bak Kut Teh! Love the pics as well!

I have included your views in my own post on Yip Chuen Bak Kut Teh. Could you drop by and rate the shop? Oh and do comment once on what rating you gave ;)

Here's the link
http://ahyen.com/eatgod/eatgod-puchong-utama-yip-chuen-dry-bak-kut-teh/

Thanks!

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