When I was in Japan last week, I couldn’t stop thinking about bak kut teh and how delicious it would taste when consumed during winter. This herbal pot of porky goodness is already tasty when eaten in scorching hot weather and what more, when it’s below zero degrees? This reminded me of the bak kut […]
Cheese seems to be the magic ingredients for everything these days – cheese fried chicken, cheesy cream soup, cheese with ramen and now, cheese with bak kut teh. Jien overheard (eavesdropped) a bunch of college students raving about the “damn nice and super awesome” cheese bak kut teh from B.A.J Restaurant in Setapak. We did […]
Bak Kut Teh means “meat bone tea”, a direct translation from Hokkien where different cuts of pork are simmered for hours in a broth laced with herbs and spices. I used to think there were two types of bak kut teh – the dark and thick version from Klang and the light, peppery version you’d […]
