Bak kut teh

Bak kut teh is a pork rib dish slowly simmered for hours in a broth of herbs and spices, and it is especially popular in Malaysia and Singapore. Its Hokkien name literally means "meat bone tea," although the soup itself contains no tea leaves.

History

The origin of bak kut teh is unclear. It is believed to have arrived with migrants from southern China, most likely Fujian, and it may be linked to a herbal beef rib stew from Quanzhou called niu pai.

In Malaysia the dish is closely associated with Klang, where locals regard it as the place of origin. Several stories exist about its invention, including a Chinese physician in the 1930s or 1940s and a dish made for dockworkers in Port Klang, but these accounts conflict and are not firmly documented. It was popular among early Chinese immigrants, many of them from Fujian.

In Singapore, the Teochew style developed along the Singapore River after the Second World War. Documentary evidence of sales dates back to 1938, and by the 1960s it had become a common street food. Some stalls later grew into restaurant chains. The question of its origin remains a point of dispute between the two countries.

Culture

Bak kut teh is usually eaten for breakfast or lunch, served with rice or noodles, and often with youtiao, fried dough strips dipped in the broth. The usual condiment is soy sauce, most often dark, mixed with chopped bird's eye chilli and minced garlic. Tea is almost always served alongside, since it is believed to help cut through the fat of the meal.

There are three main styles: Teochew, lighter and peppery; Hokkien, darker because of more soy sauce; and Cantonese, with medicinal herbs and a stronger flavour. A dry version popular in Klang has a tangier, thicker sauce, and chicken versions (chik kut teh) or meatless variants are made for Muslims and other diners.

Trivia