Jalan Teluk Pulai
Taman Teluk Pulai
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.
|after 2 months|
|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.
|their kettles fascinate me|
|a family affair|
|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
|despite our promise earlier|
|we only managed 2 measly shots|
|literally "oily fried cakes"|
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!