We love bak kut teh...its an awesome dish. My Grandma often make BKT and there were always stories that came with each dish. I remember her telling us that the kuli (asian slave) were the first people who ate BKT as it was a herbal tonic to "pu" their bodies. My Grandma has 2 versions of BKT - light colour broth which is peppery and dark broth with medicinal herbs. When I was a teenager, my Grandma surprised us with another version - Chic Kut Teh (instead of pork, chicken is used). We normally eat BKT with yau char kway (deep fried dough stick) and perserved vegetables.
The weather is turning cold and soup is the way to go right now. So, we decided to whip-up this delicious BKT for the whole family. I have no time to make the yau char kway and my other half said not to bother as we don't really eat it anyway. The most important thing is the BKT and the preserved vegetables. Here's a photo of our BKT.
Till next time....lets do the BKT dance!!!
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