Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup
popularly served in Malaysia, Singapore, China 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
in a complex broth of herbs and spices
(including star anise, cinnamon, cloves, dang gui, and garlic),
boiled together with pork bones for hours.
However, additional ingredients may include offal,
varieties of mushroom, lettuce, and pieces of dried tofu.
Light and dark soy sauce are also added
to the soup during cooking,
with varying amounts depending on the variant.
Bak kut teh is introduced to Malaya
in the 19th century by Chinese workers
from Hong Kong, Canton and Fujian.
They ate bak kut teh for gaining energy.
Bak kut teh is typically a famous morning meal.
PHOTOGRAPHED BY KINZOH January 2nd 2009
Thank you for the music Piano: Jimmy Chan (Singaporean)