Jalan Teluk Pulai
Taman Teluk Pulai
41250 Klang
Coordinates: 3.040235, 101.434616
As predicted, two months later and
we’re back in Teluk Pulai, and the original 1Bak Kut Teh (BKT for
short) shop.
1a Chinese soup that
literally means "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.
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 (玉竹, rhizome of Solomon's Seal) and ju zhi
(buckthorn fruit), which give the soup a sweeter, slightly stronger flavour.
Light and dark soy sauce are also added to the soup during cooking and
garnished with chopped coriander or green onions and a sprinkling of fried
shallots, and usually eaten with rice.
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| we're back! |
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| after 2 months |
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| end lot in the middle of the row of shop houses here |
Since BKT is not known to be
friendly to those facing problems with cholesterol I made it a point to have
this dish very infrequently. A two month interval in between visits should be
fine, I hope.
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| brewing tea |
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| their kettles fascinate me |
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| a family affair |
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| tools of the trade |
As always we ordered a bowl of BKT
for 3 persons and its accompanying 2Youtiao.
2known in Malaysia as
you char kway or you char kuey; made with flour, vegetable oil, yeast, sugar,
salt, and water into a kneaded dough then deep fried until golden brown and
puffy
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| despite our promise earlier |
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| we only managed 2 measly shots |
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| literally "oily fried cakes" |
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| teacups |
Despite what we’ve promised the last time we were
here, which is to provide better photos of the BKT here, once its served I tend
to lose sight of my initial objectives (all good intentions go out the window) and after a few customary snaps the
camera is forgotten. That’s the magic of Teluk Pulai Bak Kut Teh!
