There's pretty much only one place in Labis to get a bak kut teh (localized pork rib soup) breakfast. Fortunately, they do it very well. There are many variants of this dish, ranging from savory peppery versions to more herbal ones. Tian Tian's version is a fine balance between the two.
As with most Malaysian-styled bak kut tehs, this comes with a heap of additional ingredients besides the pork ribs. An assortment of beancurds and pig innards adds some variety to this.
Eaten together with the side-dishes of fried Asian dough crullers, assorted preserved vegetables and a bowl of freshly steamed white rice, this was indeed a great way to start the day.D
1 comment:
Mmmm.... yum.... I'm cooking boiled chook with rice now matey.
But good BKT malaysian style is orrsome. I recall have a good pot of this in Malacca decades ago.
We have to tour the region stud.
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