Ben and I started day 7 with breakfast with my father. After 12 years leaving Malaysia, we tried to meet up with families as much as we can.
My father brought us to another Bak Kut Teh restaurant. In Malaysia, pork rib soup is served whole day; breakfast, lunch, dinner and supper. This particular restaurant only served breakfast because they will sell out by lunch time. Apparently, it is run by an ex-neighbor.
Chinese tea is always served with Bak Kut Teh. Tea has cleansing effect on greasy food and cleaning tea cups, :-).
Fresh cut chili and raw minced garlic are a must condiments for Bak Kut Teh, accompany with light and dark thick soy sauce.
My father ordered an individual pot of “big bone” as I recalled correctly. Look at the skin of the pork. The bak kut teh here is different from our first bkt meal. The broth was thicker (more gelatinous) and darker. I think this version is the one that made in a big pot where the meat has been simmering for a longer time. (more…)