This Asian cuisine is straightforward to prepare, delicious, and savory when cooked from scratch!
The time has passed since we arrived in Malaysia nearly two weeks ago. Needless to say, I have been feeding myself stupid with an abundance of delicious food daily. Please accept my apologies for the lack of writing, but I’ve been having too much fun at home, especially during the joyous Chinese New Year celebrations, to leave. There are always friends and relatives to see, places to travel, meals to eat, and other activities to participate in. Regardless, the good news is that I’ve been collaborating with my designer on a brand new Rasa Malaysia Photoblog. This new sub-domain is mainly dedicated to documenting my daily life through images. The Photoblog will be a fantastic tool for me to share many things with you without writing a lengthy blog entry. I’m just giddy with excitement. Please keep a watch out for the official launch date and time.
Anyway, while I was in Kluang for the first few days of Chinese New Year, During my stay in the city, I was able to experience some of its best Bak Kut Teh offerings. Bak Kut Teh is a Malaysian dish that originated in the town of Klang. In China, it’s a substantial soup cooked with pork ribs and Chinese herbs, and mushrooms/wood ear and fresh greens served with side dishes such as yam rice or fried youtiao. Even though Bak Kut Teh is available at all day hours, I like it for breakfast. Nothing fills a hungry tummy like fall-off-the-bone pork ribs, fluffy yam rice, crispy fried youtiao, and an aromatic herbal-laced broth flavored with aromatic herbs.
Here are some photographs of the Bak Kut Teh that I enjoyed. Teoh Heng’s clay pot Bak Kut Teh is one of my favorite dishes.
Restoran Teoh Heng (潮兴肉骨茶)
53 Jalan Lim Swee Sim,
86000 Kluang, Johor