*~Riceballz~*

肉 骨 茶 bakuteh, or directly translated as pork bone tea, is a deliciously aromatic pork soup stwed with herbs and other ingredients. This dish originated from Klang where it was the staple food labourers working in Port Klang. As of today, Klang still serves the best bakuteh.

Drinking hot Chinese tea is a must after eating bakuteh. This is to rinse the oiliness from the mouth and intestines. aid digestion. Teas are strictly self service. The server hands you a packet of tea leaves and you make the tea with the tea set on the table and boiling kettles of hot water located conveniently near your table. Beware though, if you have kids, don’t let them run around. Its dangerous.

The teacups are so darn small that you need to drink a lot more cups.

Ever since dad relocated to Klang years back, we had bakuteh more often than ever, and it is usually either in Foong Keow or Teluk Pulai in Taman Rashna, since they are near. This bakuteh is served in claypot.

There is also another school of bakuteh where the bakuteh is cooked in big stainless steel pot, whereby it will be laden into plastic bowls prior to serving, depending on which part of the pig that you want. The most famous stainless steel pot bakuteh shop is said to be Mo Sang Kor, and they have a few branches in Klang.

You get to pick which part you want,regardless if you are eating in the shop that sells bakuteh in claypot or not, subject to availability. Don’t worry, the waitress will ask you.

After tucking the vegetable nicely, the claypot revealed more goodies! Mushrooms, black mushrooms, soy bean sheet and soy bean puffs, bones, meat and more meat! Additional ingredients request can be done, and Foong Keow even serves additional ingredients (gar liu, keh liao, 加 料) such as seafood and abalone, upon requests.

Nonetheless, nothing beats pork in bakuteh, not even abalone, right?

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