November 20, 2009

Bak Kut Teh

Something hubby and me go for whenever we want something simple and quick, Bak Kut Teh (literally translated--meat bone tea). A little information for those not familiar with this dish. This is a dish of meaty pork ribs, chunks of meat, tail, shanks, etc, simmered in Chinese herbs. Some stalls serve this dish differently. This stall that we ate at, serve it with meat balls, fish balls, 'tau ki' and 'tau pueh'. Mmmm...yummy when it is soaked in the soup. Of course the Yau Char Kwai is to be added too. The soup here is very 'kau bi'. Tasty in the English Language with sufficient amount of herbs used. The only thing here is.....I find it a tad bit saltish.
Fried fish. These are actually deep fried so crispy even the bones and head are edible.
Iceberg lettuce blanched and dribbled with oyster sauce. Those sprinkled on the top, they are meat floss.
Picture here shows a bowl of yau char kway or you tiao (golden brown deep fried strip of dough), chopped garlic, sliced red chili and sliced bird eye chili. Mix the red chili/bird eye chili in a sauce of thick and light soy sauce. This is to dunk the meat into for extra flavor and oomph!
This is the place I frequent for my bowl of Klang Bak Kut teh. Anyone knows if there is any other place besides this in Penang serving good Bak Kut Teh?
Liu Li Xiang has moved to their new premises. It is just a few yards away. It is still beside Penang Chinese Girls' High School, Gottlieb Road, Penang.:o)***A new management has taken over this place. Liu Li Xiang is no longer here. Sorry.


BooNBoX said...

thanks for dropping by!! clicked your ads too! :)

---BooNMiNG--- said...


farenova said...

look delicious...

Mr.Clive said...

i lurvveeeeeeee bak kut teh!nyum nyum!

nn said...

finally. i was wondering for a long time what's the meaning of bak kut teh. hehe

hv a nice weekend :)