It’s been quite a while since I’m back from Malaysia but I still didn’t share all there was to share. This is another haven for lovers of beef soup in Kuala Lumpur. A friend who knows my addiction for all that is food or wine brought me there on a quiet afternoon. The place wasn’t busy at all and had really no appeal on its own except maybe that you don’t have to eat on the street (well, I don’t mind). But the food is really convincing. You get a nice clear and rich beef broth with the noodles of your choice and topping of choice. My own bowl was topped with juicy and tender slices of beef tenderloin – what more you need to be happy?
This shop is apparently quite new and an outlet of an already very successful beef noodle brand. It is located on Jalan Imbi in the centre of Kuala Lumpur. Here’s a report on it in The Star.
Tangkak Beef Noodles
Jalan Imbi N° 133,
55100 Kuala Lumpur
Wine globalization creates some unexpected experiences for me. In fact, the first time I encounter the Portuguese grape Verdelho is in an Australian wine which we drunk in Malaysia.
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Seen on a menu in a small restaurant on the Malaysian countryside. Somehow Asia takes back a bit of what Marco Polo took to Italy. :=)
Wan Tan Mee Uncle (in Asia, any elder person might be called uncle) and known for making some of the best available Chinese Noodles on the streets of Malaysia.
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Many of you might not be aware of a dish called Bak Kut Teh. The apparent reason for it might be that it is obviously a dish with an obscure Chinese name only a Chinese would know. The backdrop though is, that many of the billion Chinese on this earth might not even know it for the simple reason that this is one of the Chinese dishes that actually stems from the multicultural country Malaysia. In fact the 3 main cultural groups in Malaysia: the Malay, the Indians and the Chinese all adapted, modified and developed the cuisine of their home countries, creating new dishes that account for the richness and variety of today’s Malaysian gastronomy.
So what is Bak Kut Teh? Bak Kut Teh literally means Meat Bone Tea (in “Hokkien” dialect) and is actually a very intense pork soup made with various spices. It comes of course with the pork meat and on the side one eats white rice, Chinese greens, chunks of fried dough called You Tiao or simply “ghost”, as well as minced garlic and chilies that you can mix into the broth.
I already reported once on a well known Bak Kut Teh restaurant in Kuala Lumpur which made me discover the dish. On my recent visit of the country (my brother lives there) though, our friend Waiyee offered to prepare this dish for us. Here’s the photo story of it. Hopefully it is in the right order and my little explanations are correct.
First one needs a nice big pot filled with water
Then, probably the hardest to get ingredient outside of Malaysia are those special Bak Kut Teh Spices. Some of them are already premixed in special teabags.
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Dawn over KL
Breakfast: Roti Pisang (sort of a crepe with banana) Read the rest of this entry »
