malaysian mondays #3: bakuteh

Instead of continuing with day-to-day coverage of the behemoth that was my eating-in-Malaysia holiday, I’ve decided to cover something a little closer to my heart in this post: bakuteh. We visited two venues in the seven days we spent in Klang – and I’ll bet you can guess which of the two we visited slightly more often…

bakuteh from Thong Hoe, Southern Park

When I was younger (and when my Ah-kong was healthier) there were only a two non-negotiables in Malaysian life. The first involved a trip in the car to the local stock exchange (where he would talk business while we went shopping), and the second was bakuteh for breakfast Download youtube video mp4.

My Ah-kong is older now, we recently went back to celebrate his 80th birthday, and a little less robust than he was in his younger days. The trips to bakuteh still happen, albeit less frequently – and with weather and health permitting. And the bakuteh itself has undergone a transformation of sorts in the process. The variety boggles the brain and I can’t help but remember that the only constant, really, is change.

Before I kick this off in earnest, I’ve got to give a little love to Shaz (she of the almost-same-name and very similar Malaysian bent) of test with skewer who has started a little Malaysian Mondays roll on her blog app auf sony bravia herunterladen. Seems great minds think alike!

A.T. Seafood Bah kut teh

AT Seafood Bak kut teh

AT Seafood Bak kut teh is the new kid in town. Owned by the son of a famous bakuteh-eer (is that a word? I don’t think it is), they operate out of an uber-clean, air conditioned double shopfront.

fried dough sticks

My favourite part of bakuteh breakfast is dunking chopped up dough sticks into the sweet and salty gravy and letting them fall to pieces before slurping them up true key.

tea at bakuteh

Tea is essential when eating bakuteh, and not just for the traditional value. The hot tea is said to help to clear the saturated fats from your digestive system by rendering them liquid for the trip to one’s stomach.

It is possibly an old aunty’s tale, but who’s complaining really?

Hot water is poured over teacups to sterilise them. The first batch of tea is also used for washing, before letting the leaves brew a little longer mp3er for free online.

dry claypot bakuteh RM10.50/person

My aunty, Si-Chim (fourth brother’s wife), takes charge an orders a bevy of dishes. First up is a dry claypot bakuteh that is rich and caramelised. The meat is fall-apart tender and piping hot from being served in a claypot. My favourite bit? The chewy bits of tendon that lie in amongs the meaty goodness.

claypot bakuteh RM 10.50/person

A more traditional dish follows Heroes of might and magic free download full version german. Bakuteh is served up in a claypot to keep it hot. There are short ribs, gelatinous fatty foot and other assorted bits and bobs in the bowl. From memory, the serves pictured are for four people (ordering was conducted in rapid Hokkien, and I was mostly still asleep)…

sitr fried vegetables RM 7.00

Stir fried veges break up the meatiness a little and are tasty with a slight bitterness that has an immediate perking up effect on sleepyheads like myself.

AT Claypot fish head RM 25.00

The fish-kut-teh (as it is dubbed, despite it making no sense when translated to “fish foot tea” edit: clearly my Hokkien is fairly rubbish. It actually translates to fish bone tea, which makes huge amounts of sense – unlike myself. Doh! Thanks Em & Billy!) consists of firm chunks of mackerel cooked in a similar manner to the dry bakuteh tiptoi spiel herunterladen.

Finally, a serve of pipis (or “lala” as they are dubbed in Hokkien) arrives at the table. It is very sea-meats-farm as the briney sweetness of the pipis mingles with the intensely meaty and caramel-sweetness of the gravy. I am uncertain about this combination and retreat to soaking the remaining fried dough sticks in whatever gravy I can find.

Hot water is RM 0.50 per person and rice comes in two sizes at RM 1.30 and RM 0.90 for big and small respectively.

Thong Hoe, Southern Park

Thong Hoe is by no means the best bakuteh in town, but it is certainly the most familiar neue version worksheet crafter herunterladen. My Ah-Kong wanders in to recognition by almost all in the little restaurant.

“Newspaper said there are 400 bakuteh restaurants in Klang” he told me in Hokkien as we waited for our food. “Even if we eat a different restaurant every day, we still cannot finish them all!”

Ah-Hoe himself tends to the bakuteh each and every morning. He has been here for as long as I can remember, and the flavour is a result of years and years of boiling down pork bones, herbs and spices.

The large pot of bakuteh is boiled throughout the morning, and as the day wears on, the flavour becomes more rich and concentrated coole musik zumen. Large chunks of meat are hoisted out prior to serving and chopped up by Ah-Hoe so they fit into their serving bowls.

We start by washing the teacups. It is a soothing process. Hot water first, roll the cups and drain the water. Hot water is then poured from the giant kettles that sit around the place into a little clay teapot containing home-brought tea leaves. The first lot of tea, and often the second, is poured over the teacups. Roll, drain, repeat.

Bowls of bakuteh (this one with “less fat”) arrive at the table sketchup pro download. One serve is RM7.00, with rice and hot water for tea charged at RM0.50 each.

The accompanying rice is uniquely flavoured with a bit of butter stirred in just before it is cooked, and deep fried onions sprinkled on the top. It took me a long while to get used to eating bakuteh with chicken rice, as it is often served in Sydney.

The meal is rich and deeply flavoured. It warms me to my toes and I eat and eat until there is nothing but a light smattering of spiced sediment left at the bottom of my bowl.

And so we eat playstation spiele herunterladen. And we eat some more. And each morning, as I lie in bed exhausted from the previous night’s festivities, I half dread the knock on the door that signals a quick get-up-and-get-ready-cos-we’re-going-to-breakfast! and I half anticipate it, because I know that if I miss said call, and end up waking at 10am when all of the decent stores have long run out of stock, I’ll be kicking myself all day.