Bak Kut Teh is a famous Chinese soup in Malaysia and Singapore, especially in the city of Klang. There are more than 200 Bak Kut Teh stalls in Klang. The name literally translates to “pork bone soup.” The dish is simply meaty spare ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), simmered alongside spare ribs for hours. It is a typical breakfast among Malaysian Chinese.

In the traditional bak kut stall, there is always a gas stool with a boiling water cattle next to each dining table, and a Chinese tea set on the table. Diners will prepare tea and drink it before trying the delicious dish: Bak Kut Teh. Bak kut is usually eaten with rice and often served with youtiao (fried dough strips) for dipping into the soup. Chinese tea of ​​various kinds is also often served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.

Traditionally, bak kut teh soup is served in a bowl (with the painting of a rooster) along with a bowl of white rice. Soy sauce, minced padi chili and garlic are taken together as the preferred seasoning.

The main ingredients are pork meats, pork ribs, pork fat, pig tail, pork giblets (liver, kidney and pig intestines). Today, some have added additional ingredients, such as varieties of mushrooms, lettuce, and pieces of dried tofu and shellfish.

Bak Kut Teh is a dish that you should not neglect when visiting Malaysia, especially when visiting the city of Klang.