Bah Kut Teh
Bak kut teh (also spelt bah kut teh and abbreviated BKT; Chinese: 肉骨茶; Pe̍h-ōe-jī: Bah-kut-tê, Teochew Pe̍h-uē-jī: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.
The name literally translates from the Hokkien dialect as "meat bone tea", and at its simplest, consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) for hours.[7][8] Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant – the Teochew's version is lighter than the Hokkiens'. The dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots.
In Malaysia, it is often served with strips of fried dough called you char kway (Chinese: 油炸鬼/粿). Soy sauce (usually dark soy sauce, but light soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi (Bird's eyes chili) and minced garlic is taken together. Tea of various kinds, for example the Tieguanyin (鐵觀音, 铁观音) variety which is popular in the Klang Valley area of Malaysia, is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
肉骨茶（也写作bah kut teh，简称BKT；中文：肉骨茶；闽南语：Bah-kut-tê，潮州闽南语：nêg8-gug4-dê5）是一道在马来西亚和新加坡流行的猪肋骨菜肴，特别在有福建和潮州社区的地方。
这个名字直译自福建方言，意为“肉骨茶”，简单来说，就是将猪肋骨在香料和草药（包括八角、肉桂、丁香、当归、茴香籽和大蒜）的高汤中炖煮数小时。尽管名字中有“茶”字，但实际上这道菜里并没有茶，名字是指通常与汤一起供应的浓郁乌龙茶，人们相信它能稀释或溶解在这道以猪肉为主的菜肴中摄入的大量脂肪。
然而，额外的成分可能包括内脏、各种蘑菇、菜心，以及干豆腐块或油炸豆腐泡。还有一些中草药，比如玉竹（紫苏的根茎）和橘子（扁桃果），它们使汤的味道更甜，略带浓烈。在烹饪过程中，会加入淡色和深色酱油，其量因变种而异——潮州版本比福建版本更清淡。菜肴可以用切碎的香菜或青葱，再撒上炸过的葱头作为装饰。
在马来西亚，通常会搭配油炸鬼（中文：油炸鬼/粿）这种炸面块。作为调味品，人们更喜欢用酱油（通常是深色酱油，但有时也提供淡色酱油），搭配切碎的辣椒和蒜蓉一起食用。各种茶也通常供应，比如在马来西亚Klang Valley地区流行的铁观音茶，人们相信它能稀释或溶解在这道以猪肉为主的菜肴中摄入的大量脂肪。
Dry Bah Kut Teh : RM16.00
Soup Bah Kut Teh : RM16.00
