I soooooooooooooooooooooooo wanna eat BAK KUT TEH now!!!For those who don't know what's BAK KUT TEH,continue reading the following sentences to have a clear detail about this delicious dish.Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. Garnishings include chopped coriander or green onions and a sprinkling of fried shallots.
Bak kut teh was believed to have been introduced to Malaya in the 19th century by Chinese workers from either Canton, Chaoshan or Fujian.
Bak kut teh is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Chinese tea of various kinds (the Tieguanyin variety is especially popular in the Klang Valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is typically a famous morning meal. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.
Indeed, the dish is reported to supplement the meagre diet of port coolies and as a tonic to boost their health. However, bak kut teh is said to originate from Quanzhou in Fujian, China or Chaoshan, where it is still made today.The nourishing meat soup was brought over to South East Asia with the Chinese diaspora. According to the most plausible version of the story, bak kut teh was invented by a gentleman from Quanzhou of the Fujian province in China.The secret recipe was passed to a friend who later went to Klang and became the first person to commercialise and sell Bak Kut Teh. The dish went on to become a famous dish and was copied and improved many times over. So according to this version the Hokkiens were the inventors of the dish. The Teochews came later and the main visual difference between the Hokkien and Teochew version of Bak Kut Teh is that the Hokkiens use dark soy sauce and thus the soup base is characteristically darker in colour. It is up to the individual's taste buds which one tastes better.
~Adapted from Wikipedia
Bak kut teh was believed to have been introduced to Malaya in the 19th century by Chinese workers from either Canton, Chaoshan or Fujian.
Bak kut teh is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Chinese tea of various kinds (the Tieguanyin variety is especially popular in the Klang Valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is typically a famous morning meal. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.
Indeed, the dish is reported to supplement the meagre diet of port coolies and as a tonic to boost their health. However, bak kut teh is said to originate from Quanzhou in Fujian, China or Chaoshan, where it is still made today.The nourishing meat soup was brought over to South East Asia with the Chinese diaspora. According to the most plausible version of the story, bak kut teh was invented by a gentleman from Quanzhou of the Fujian province in China.The secret recipe was passed to a friend who later went to Klang and became the first person to commercialise and sell Bak Kut Teh. The dish went on to become a famous dish and was copied and improved many times over. So according to this version the Hokkiens were the inventors of the dish. The Teochews came later and the main visual difference between the Hokkien and Teochew version of Bak Kut Teh is that the Hokkiens use dark soy sauce and thus the soup base is characteristically darker in colour. It is up to the individual's taste buds which one tastes better.
~Adapted from Wikipedia

GETTING YOU HOME BY CHRIS YOUNG
Argh!!!Hungry!!!































Was out to Bukit Bintang for almost the whole day.TM is now rockz!!!Thanks to the advertisement which has inspired everyone.TM held an event at Bukit Bintang there and it was like an open air street party.Since Mr.L,Miss S and Miss P were there for their part time job,i decided to meet them up when i was there.Then,i went to secret recipe and had my lunch there.Well,it was pretty awful comparing to the other restaurant meals.I WILL NEVER HAVE MY LUNCH AT SECRET RECIPE ANYMORE!!!Aftermy lunch,i went to Sungai Wang for shopping while waiting for them.Bought a shirt,a short and a jean.Spent a lot again.Aikz...I was back to the party spot after spending hours walking inside Sungai Wang and surprisingly,JJ and EAN from Hitz.fm were there on the spot!!!I was like OMG OMG OMG!!!They were just right in front of my eyes!!!I took out my phone and couldn't stop snapping photo of them.They were busy throwing mics,t-shirts and cds to the crowd.They were awesome!!!The crowd was so excited with all the songs that played.The theme song of that event was Through My Window by Bunkface and they were like kept on repeating that song.Haha...Apart from JJ and EAN,i've seen Reshmonu as well.WOW!!!Awesome isn't it?Everyone was having a good time there.We were off to Times Square after Mr.L,Miss S and Miss P collected their salary and then we went for dinner after that.Visited Snowflakes again after our dinner.Back to home with extreme fullness.=D Will be going to Pavilion for 2012 tomorrow and i am now off to bed.Night peeps!!!




























