Klang Bak Kut Teh
I recently went on a short weekend getaway to Malacca, and brought home some Klang Bak Kut Teh (bkt) spice mix. I know I’m not in Klang, but I reckon I have a high chance of buying it in Malaysia. I absolutely love Malaysian-style (not just Klang-style) bak kut teh because of the herbal taste and the generous ingredients in it compared to our local style: usually there will be tau kee (beancurd sticks), liver, intestines, mushrooms and more. Cooking bak kut teh is easy with ready spice mix. I added enoki mushrooms, canned straw mushrooms, tau kee and tau pok in my home-version.
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To me, to enjoy a truly satisfying klang bak kut teh, the side condiments are important. I had mine with minced garlic, dark soy sauce, sliced chilli padi and you tiao (fried fritters).