Comments on: Bah Kut Teh (Pork Rib Tea)

By: bryan ong

bryan ong — Sat, 14 Mar 2009 19:41:06 +0000

hey suanne, love the post, but i’d like to point out that, contrary to popular belief – and i hate to admit it as a malaysian, but – bah kut teh originated from our tiny neighbour, singapore. bah kut teh is their heritage food, it was brought over by hokkiens to malaysia and then made famous by the people in port klang (hokkiens called them ba sang lang). just so you know. cheers.

By: Candy

Candy — Tue, 17 Feb 2009 16:56:49 +0000

I don’t Bah Kut Teh is too difficult to acquire a tatse for. My caucasian husband loves it. I heard from a friend who studied in Australia that his dormates like the smell of herbal soups boiling. What they didn’t like was when he fried ikan bilis, though my husband loves them.

By: » A BKT Birthday Celebration Passion is Thy Name!

» A BKT Birthday Celebration Passion is Thy Name! — Sun, 26 Oct 2008 18:33:37 +0000

[...] If you’re not confident about cooking your own BKT dish, refer to this post as a guideline. Very detailed and with pictures to guide you step-by-step. It really [...]

By: Tatiana

Tatiana — Sun, 15 Jul 2007 18:30:18 +0000

I had a dish similar to this. It was more like a stew than a soup though. It had dried bean curd, dried mushrooms and star anise but it was made with chicken and I’ve been looking for a recipe. I might try making this one with chicken to see if it tastes the same :) I’m so excited to make this now.

By: aNn

aNn — Thu, 22 Mar 2007 06:17:56 +0000

i love ur blog – and am so homesick seeing those familiar places in Vancou.

By: Ben

Ben — Wed, 05 Jul 2006 21:22:14 +0000

Let me know how yours turn out Erik.

By: Erik

Erik — Sun, 02 Jul 2006 10:03:50 +0000

Good! I must try this weekend. :-)

By: Matt

Matt — Tue, 14 Mar 2006 22:14:40 +0000

Wow, I definitely think I need to bookmark your blog, although I might just salivate the entire time.