Bak kut teh, Traditional pork rib soup in Klang, Malaysia
This pork rib dish is a Chinese stew simmered with garlic, star anise, pepper, and traditional Chinese herbs. The broth arrives in plain bowls, accompanied by fried dough sticks meant for dipping.
Chinese port workers brought the recipe to the city and adapted it with locally available ingredients. The dish served to restore strength in workers using pork parts from early markets.
The name translates to meat bone broth and refers to the dark color of the liquid, which resembles Chinese tea. Diners gather at tables and dip fried dough sticks into the rich savory broth.
There are different versions: wet preparations with generous broth and dry preparations with less liquid. The fried dough sticks can be ordered separately or taken from a basket at the table.
Some establishments serve it late at night when construction workers finish their shifts and gather to eat. This nocturnal tradition has made the dish a popular meeting point for people after hard physical labor.
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