Trust me, it doesn’t take a genius to cook a decent tasting bak kut teh.Â In fact, it tastes much healthier, less oily, almost no MSG (unless the herbs manufacturer hide it in the package) and you can choose any parts of the meat you like.
I have not tasted the famous Klang Bak Kut Teh so I cannot say how fantastic it is and what I am missing.Â (anyone wanna ‘chia’ me? :)Â )Â But over here in Penang, there are so-so bak kut teh and lousy bak kut teh.Â Some are so bad you don’t feel like eating after the first bite.Â Some are tasty and you drink and drink bowls after bowls of soup but have to suffer later due to MSG overload.
I bought this pig’s tail actually to amuse my toddler!Â He insisted it is sausage.Â LOL.Â Do you know that pig’s tail is getting shorter and shorter due to maybe some scientific intervention?Â Long time ago, a pig’s tail used to be very long.Â Now, they are mere stumps.
And the soft bones ribs.Â It is like spare ribs but the bones here are soft bones.
There are two type of pre-packed bak kut teh herbs.Â One is the powdered in a muslin bag (sort of like tea bags) and the other is the complete package of the various herbs.Â Just buy any brand you like and follow the instructions.Â Usually, they will ask you to add in garlic and mushroom for taste.Â I added in Chinese wine, dark soya sauce and lots of pepper for the extra oomph.
Bak Kut Teh is best served with chopped garlic in a dark, sweetened, thicken soya sauce and bird’s eyes chillies.Â Yam rice will be a good accompaniment.