Bakkut teh (pork stewed with lots of Chinese medicinal herbs that taste great, served in a claypot. Usually includes tofu and a variety of mushrooms, eaten with rice and char kuay - fried Chinese crullers. Well, this is another Malaysian Chinese dish again. The reason why it is Malaysian Chinese and not simply Malaysian food because it is cooked with pork. The soup is made of different types of chinese herbs and cooked together with the pork which can be pork leg, spare rib or lean meat.
The origin of this dish has to do with the early immigrant of chinese to the south where they mainly served as hard labourers. The soup contains tonic which is believed to restore the physical body.
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