Meat and bone meal (Minnan dialect) is a popular food in Southeast Asia, Malaysia and Singapore. It is a soup made of meat and bones of traditional Chinese medicine, without tea or tea ingredients. However, it is generally called bak Kut teh, because it is often used to make tea to relieve the fat of soup meat. Among them, Klang Ku tea is the most famous.
Although called tea, bak Kut teh is actually a thick soup made by mixing Chinese herbal medicines, spices (including star anise, Gui Xiang, clove and garlic) and pork chops for many hours. In some small towns in Malaysia, sea cucumber and abalone are even added to cook together.
Baku-bone tea is usually served with rice or fried dough sticks dipped in soup. Season with soy sauce, chopped red pepper and garlic. All kinds of China green tea (Guanyin is the most popular one in Klang River Valley) are usually served with soup, which is believed to remove greasy pork. In Malaysia, bak Kut teh is a typical breakfast dish.
It feels absolutely delicious
Just a few days before I went to Singapore, I stopped in Malaysia, and I also ate Baku-gu-cha in Aru Street, a Kuala Lumpur food street recommended by Cai Lan. Comparing it twice, I think the taste of bak Kut teh is even more amazing. I think it's probably because the restaurant our friends took us to was the most angry one. When I walked into this restaurant, I saw that the furnishings inside were extremely ordinary, even to the point of shabby. However, the table is full and the seats are occupied. Look at the walls on both sides, covered with photos of the shopkeeper (an old man named Cai Shuifa, who has been hunched in the kitchen when we eat) and the stars who patronize here; There are countless stars who have come to guide, including the past "big brothers" in the entertainment circle who have passed away, and new idols such as S.H.E and Wilber Pan. According to a friend in Singapore, a tourist just arrived in Singapore and didn't know the famous Barker Ku tea. When she was led to this humble restaurant by a friend, she was shocked to see the name of the restaurant, because she read it as "launching' human flesh' bone tea"
After listening to this episode at the dinner table, hot bak Kut teh was served. I saw an ordinary porcelain bowl with three white ribs built in, and the soup with the color of beer was steaming-there was no bright color, only a rich fragrance. I tasted the soup first. It was delicious, with the refreshing energy of medicinal materials and the smell of pepper. It is said that this is the characteristic of the "initiator". I suddenly felt a warm current passing through my spleen and stomach, which made me feel unspeakable comfortable. And this delicious soup is free and unlimited. A friend said that he once took a Chongqing tourist here to try Baku Kut Tea. As a result, the Chongqing tourist fell in love with the soup of Baku Kut Tea at once, and even drank six or seven bowls until he was sweating all over. In fact, when I was drinking soup, I had checked the bones several times. Judging from the experience of a meat lover, this pink must contain a super fresh taste. Under a try, I really verified my imagination in advance; Coupled with a little spicy soy sauce, this taste is really rare in the world. The hard-core side dish of bak Kut teh is actually a plate of cold fried dough sticks dipped in boiling bak Kut teh soup, which has a unique flavor.
Derivative dishes are equally excellent.
In order to give me a more comprehensive understanding of the beauty of bak Kut teh, local friends specially ordered two more derivatives of bak Kut teh-pork liver and pork loin cooked with soup. Because it is boiled in boiling water, the tenderness of pork liver is self-evident, but I would like to recommend pork loin. I have eaten pork loin with different tastes in many hotels in China, either to avoid fishy smell and treat it as synthetic pork loin, or to retain both the original flavor and the strange taste. But the pork loin here is different. After a bite, my teeth were immediately filled with delicious gravy, and there was no strange smell at all. I really don't know how the shopkeeper sighed. A few thin pieces of pork tenderloin were all destroyed by us in an instant, so we can only order another one.
Eating bak Kut teh is a passionate thing, so a cold drink is essential. I strongly recommend coix seed juice, which is light, cool, sweet and pleasant. You will want to drink it again.
The driver who drove us to the restaurant knows a lot about the local food. He said that Hainan chicken rice in Singapore can be eaten every meal every day, but bak Kut teh can only be eaten once a week. He didn't explain the reason, but I realized it at night. Because I ate such delicious bak Kut teh at noon and added several dishes, I couldn't eat dinner at all.
According to friends, the "sponsor" is not the best Bakute tea, but it is very famous. On the same street, a few hundred meters apart, there is a "morning market bak Kut teh", which is said to taste more exquisite. However, some friends say that the boss of "Morning Market" is a person with great personality. When he is in a good mood, Bakut's taste is meaningless. When he is in a bad mood, the taste of bak Kut teh is terrible. Touching my full stomach, I think I'd better do it again next time. I hope the shopkeeper will be in a good mood then.
The practice of bak Kut teh
Ingredients: ribs
Accessories: garlic, rice
Seasoning: salt, soy sauce, pepper rings, pepper granules.
Cooking method:
1. Put the ribs in the pot and rinse them with cold water. Wash the garlic without peeling. Put them in the pot, add the pepper, cook for about two hours, and season with salt.
2, soy sauce, Chili rings and mix well to make a dip, with rice to eat.
Features: Strong fragrance, clear and bright soup color.