Beng Kee Bak Kut Teh at Old Green House, Burma Road, Penang - @bendris_tazuno
Beng Kee Claypot Bak Kut Teh at the Old Green House is exactly the kind of stall that will keep you coming back for more. The broth here are so good that it instantly hits the right spot for us! We're pretty sure that you'll get your meat cravings satisfied and leave the place with a warm tummy.
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The bak kut teh here is cook to your order.
It means that you get to choose the ingredients to your likings.
You'll see a large variety of meats and innards options right in front of their stall here.
All you need to do is to let them know which part of meats or innards you like, and they'll have it cooked and serve.
Beng Kee Claypot Bak Kut Teh at Old Green House - @ssteo88
There're also options for plain white rice and yam rice.
And obviously, we'd recommend you to try the yam rice which sells out quite fast.
Don't forget to order a plate of their lettuce with meat floss. Trust us, it tastes good and goes well with the rice.
Generous amount of meats and ingredients - @hartantoarie
We find the amount of ingredients and meats included are quite generous while the price tag seems reasonable.
Bak Kut Teh
Or simply pork ribs herbal soup is a popular dish consumed in Malaysia and Singapore.
The name of the dish means "meat bone tea" in Hokkien. The meat here refers to pork mainly; though there are also chicken or vegetarian versions.
In Malaysia, whenever Bak Kut Teh is mentioned, the locals will often relate it to Klang as the place of origin.
It is believe that the soup-based dish was invented to help the Chinese workers at Port Klang to supplement their diets and prevent health problems like arthritis and rheumatism. (as many of them worked as manual workers that carries heavy loads in barefoot and are easily afflicted with joint problems)
Traditionally, the pork broth is simmered for long hours in claypots; with Chinese herbals, spices, meaty pork ribs, pork belly, and big pork bones. Light and dark soy sauce are also added to the soup during cooking.
These days, claypots are replaced with big stainless steel pots when cooking and is only used when serving to keep the food warm; while some stalls has totally replaced it with normal bowls.
There are actually two variations of Bak Kut Teh; namely the Teochew Bak Kut Teh and Hokkien Bak Kut Teh. The main difference between the two is the Teochew versions are slightly lighter than the Hokkien's.
Bak Kut Teh is often served with "you char kuih" (Chinese fried dough strips) and rice. Light or dark soy sauce along with chopped chili padi and garlics are offered as condiment to be taken together with the meats.
Other than the traditional broth, a
dry version of Bak Kut Teh (which has its broth further cooked and reduced to a thicker gravy) has also become increasingly popular within Malaysia in recent years.
Additions of other ingredients such as wolfberries, dates, dried squid slices and chilis are included in the dry version; which makes it tangier and stronger in taste.