When it comes to Malaysian cuisine, you will first think of Baku Kut Tea. Many people may mistakenly think that "bak Kut teh" is a tea name. Actually, this "tea" is different from "tea". Although the name of bak Kut teh is "tea", it is a kind of pork medicinal soup with no tea ingredients at all. On the contrary, pork and pig bones are mixed with traditional Chinese medicines and spices, such as angelica, medlar, Polygonatum odoratum, codonopsis pilosula and cinnamon. "Meat bones" are pork ribs (commonly known as ribs); "Tea" is sparerib soup.
[bak Kut teh]
bak kut teh
This is the famous sparerib soup in Singapore.
Eating bak Kut teh is not in high-end restaurants, but in food stalls on the street. On some streets in Kuala Lumpur, the stalls of this kind of bak Kut teh are always very popular, while polished stone tables and benches rarely appear. The stalls of bak Kut teh are closed at night, so when eating "tea", the sunlight will weave into a bundle of light nets on both sides of the canopy. In this warm atmosphere, how can it be "refreshing" to taste Malaysia's famous food? Although eating is simple, the procedure is orderly. In Malaysia, whether it is a high-end hotel, a fashionable deli or a specially designed roadside snack, the dining form is very elegant. For example, when you eat kebabs, you will attach a plate of peanut Chili sauce, cube rice balls, cucumbers and onions when you set the table ... so will eating Baku Kut Tea. Start with a pot of tea. You can rinse cups and tableware inside and out with tea, and then pour seasoning, garlic, pepper oil and shredded pepper into the plate for dipping ribs or seasoning with soup. Then, in the tea tasting room, a fragrant casserole was served. Its soup is particularly fragrant, unique in taste and very tender in flesh and bones. Add some mushrooms or mushrooms, which is the authentic Kuala Lumpur-style bak Kut teh. Of course, you can also serve a bowl of fried dough sticks cut into inches and soak them in the soup. Eating fried dough sticks like this has a special taste. Occasionally, the stall owner will reveal to the diners that the secret of making soup lies in the choice of spices and the freshness of materials. And every morning at 5 o'clock, they will come to the stall to make soup with slow fire, which often takes three hours.
China Chamber of Commerce in Klang165438+1October 22nd held the first Bakute Tea Carnival in Klang, and launched the world's largest bowl of Bakute tea. The largest bowl of Baku Kut Tea is nearly 1 m in height and nearly 2 meters in diameter. It uses 500 kilograms of meat and 450 liters of soup, as well as 50 kilograms of spices such as angelica and codonopsis pilosula.
Kuala Lumpur has all kinds of restaurants because it is a multi-ethnic city. There are malaysian cuisine, Chinese food, Western food, American food, Indian food, Portuguese food, Vietnamese food and so on, but the main appetizer recognized by Malays is Bakut. Baku-bone tea has changed from a local diet to a delicious food, and it has been constantly creating norms through exploration from generation to generation, and has undergone strict re-selection and conditioning.
bak kut teh
Constantly accept the test of the public. The characteristics of bak Kut teh are: first, it tastes good and delicious; At the same time, relevant data prove that "this soup has the effects of promoting blood production, enriching blood and invigorating qi, and is very nourishing, which can be described as a tonic suitable for both men and women." Therefore, its diners will never be limited to a certain category. The texture of bak Kut teh is not vulgar, but in terms of its characteristics, it is more suitable to stay in food stalls, and people are used to eating bak Kut teh in this atmosphere.
Anyone who thinks of bak Kut teh will inevitably think of Klang. In Klang, there are more than 400 stalls of Bak Kut Teh, including soup, dried meat, pot, seafood, chicken and mutton ... There are countless different flavors of Bak Kut Teh to choose from, so that everyone can eat it thoroughly and win the lottery!
Bak Kut Cha is a typical breakfast for Chinese in Klang. Men, women and children often use bak Kut teh instead of other types of breakfast, such as pasta and snacks. Especially for the older generation. Some people are used to eating a bowl of bak Kut teh every morning.
On weekends and holidays, Baku tea stalls are crowded with people everywhere, which is a good place for friends and confidants of all sizes to get together. On weekdays, everyone is busy with work, so many people will take advantage of the holidays to taste delicious Bak Ku tea, drink several cups of Kung Fu tea, chat about the world and contact each other's feelings.
The origin of the name
First sentence
：
According to legend, when Chinese first came to Nanyang to start a business, their living conditions were very poor. Many people suffer from rheumatism because they don't adapt to the hot and humid climate. In order to treat diseases and dispel cold, the sages used various medicinal materials, including angelica, medlar, codonopsis pilosula and so on. But they call this medicine "tea" because of taboo. Once, one of them accidentally put pig bones into a kind of "tea soup", but this "tea soup" tasted very fragrant and delicious, with a unique flavor. Later, people specially adjusted the ingredients of tea, and after continuous improvement, it became one of the famous local cuisines.
The second statement:
This is the most representative coolie theory, which can be said to be the most widespread and influential.
[bak Kut teh]
bak kut teh
Many people position Baku Ku Tea as a script for ordinary people's diet.
In the eyes of ordinary people, Nanyang is often equivalent to selling piglets; Due to inertia thinking, these ancestors who were sold to Nanyang as coolies naturally became the founders of Bakute Tea, or participated in it, so as to highlight the role of the times in the hard years of early China people. Some people say it happened in Klang, Malaysia, and some people say it happened in Singapore, the lion city. Anyway, the scene is nothing more than a port or pier. It is said that in the late Qing Dynasty, China people came to Nanyang to make a living in order to leave the turbulent country. At that time, Malaysia was a British colony, and the British searched for a lot of resources in Malaysia and needed to transport them back to Britain, so they built a deep-water wharf in Klang (a city 30 kilometers away from the capital Kuala Lumpur). At that time, many Chinese came to Malaya because of their low level of knowledge. They could only exchange their labor for wages, such as rickshaws, coolies or digging rice at the dock, so they needed good physical strength.
In order to maintain physical strength for a long time and adapt to the climate in tropical areas, tonic is needed. However, they are reluctant to buy expensive Chinese medicine ingredients. At that time, Chinese medicine improved the way of drinking tea in southern Fujian and Chaoshan areas, and made a bag of bone tea with local pepper, angelica, Ligusticum chuanxiong, cinnamon and licorice, so that they could stew ribs and cook them with white rice or fried rice before going out to work in the morning to increase their physical strength and cope with their work. At that time, bone tea belonged to poor families.
Because the soup base cooked with herbs and pork pot is not only delicious, but also nutritious, anti-rheumatic and provides the energy needed by coolies, it has spread widely since then and has become a special dish of Chinese society in Singapore and Malaysia after continuous development and improvement. The origin of another name is that, according to Lao Klang's memory, before the war, several villagers in Yongchun, southern Klang, sold snacks from their hometown in the streets and lanes, such as dried oysters, salted rice, meat soup and stewed bones that later evolved into Bak Ku Teh, but there was no such thing as Bak Teh, so they all said it was "eating meat bones".
After the war, there was a man named Li Wendi who worked as a waiter in these food stalls and later started his own business in backstreet. He only sells stewed bones from his hometown, and uses fried rice with lard instead of salted rice with dried oysters. Because he added Chinese medicine formula to the meat bones, it was very popular with diners. At that time, because its medicinal ingredients can strengthen the body, Baku-Gucha was greatly welcomed by workers, and gradually gained the love of people from all walks of life and became a well-known food.
Later, people even named Li Wendi after his cooking materials (meat and bones) and his name (land). "Hometown of Baku-Gucha" is like Ah Rong who sells pork, and drinking tea and eating meat is a custom in Yongchun, so Li Wendi simply set up a signboard called "Dedi Baku-Gucha"! So a "bak Kut teh" was officially born; At the same time, it is also called Wenli.
[bak Kut teh]
bak kut teh
Land is the "father of bak Kut teh". According to the descendants of Li Wendi, only seven people, including Li Wendi, have sold this delicious food. At present, Li's bak Kut teh has spread to the fourth generation, and the secret recipe for making bak Kut teh has not spread. There is also a saying that when local people taste this soup base, they all like to drink a cup or two of kung fu tea to get rid of greasy, so it has been named "Baku ku tea" since then.
No matter where the name "Baker Ku Tea" comes from, Baker Ku Tea has been constantly improving in ingredients and services. It was originally "food for the poor", and now it has developed into one of the famous foods loved by the rich and the poor, men, women and children. It is the most distinctive breakfast for Chinese in Klang and the best choice for entertaining guests. Because Klang Ku Ku Tea is very famous, many foreign businessmen run Ku tea business in Waipo under the name Klang Ku Tea. Even in neighboring Singapore, it is not difficult to find "Klang Ku Tea". Some people say that if you haven't been to Tshang Street, you won't be in Kuala Lumpur. How can you count yourself in Klang, the hometown of Bak Kut Kut Tea, when you come to Klang and have never eaten authentic gourmet Bak Kut Kut Tea?
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Practice 1:
The manufacturing method is very simple. "Meat bones" are made of pork ribs, which are cut into sections about a finger long and then cooled after flying water to remove impurities on the surface. Then, take some peeled garlic, fry it until golden brown, then fly water to remove the oil, add some Chinese yam, medlar, longan and other medicinal materials, then add spices such as dried tangerine peel, white pepper, licorice and star anise, then put all the materials in a pot, add water and stew for about 3-4 hours, and add salt and other spices to make the exotic "Baku-Gucha". It is usually served with a dish of "finger pepper soy sauce" for dipping ribs or seasoning soup. For people who don't like spicy food, ordinary soy sauce can also be eaten.
Practice 2:
Ingredients: spices (wrapped in gauze), 1 cinnamon stick, 4-5 cloves, 1 teaspoon white pepper, 1 tablespoon medlar and 2 pieces of star anise.
Pork ribs 500g (1 lb), 2 large garlic (without peeling), 1 tbsp black soy sauce,
[bak Kut teh]
bak kut teh
6-7 cups of water, 1 tablespoon of salt and 1-2 slices of lettuce (washed and separated):
Put the meat and bones, spice bags and garlic in a large pot. Pour water into the pot and bring it to a boil. Skim the dregs from the soup surface, add soy sauce and salt, and cook on low heat until the meat is soft. First put the lettuce at the bottom of the bowl, then put the meat bones and soup in the bowl. Serve with white rice and soy sauce red pepper slices.
Spice bag can be used to flavor this delicious Fujian-style soup, and it can also be used as seasoning for other dishes. Spices include star anise, cinnamon stick, clove, coriander, fennel and star anise. Baku-bone tea is also cooked in Chaozhou style. Its soup is light and simple, only garlic, pepper and soy sauce are needed.
Practice 3:
Ingredients (5 persons): 2kg of low-fat sparerib, half a kilogram of garlic, 200g of pepper, and 2 packages of Bak Ku Teh seasoning.
Exercise:
Pour 10 bowl of water into a large pot, blanch the ribs and put them in. At the same time, put the peeled garlic and seasoning bag in. Mash the pepper slightly and put it in. When the fire boils, switch to medium heat. When the fragrance becomes stronger and stronger, turn off the heat slightly, but keep it slightly boiling, and then season with salt and sugar.
If you like Kuala Lumpur-style bak Kut teh, you can add mushrooms or a little mushrooms, which can actually make bak Kut teh more fragrant. When you eat, don't forget pepper and sun-dried oil. It's great.
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It feels very delicious
Just a few days before I went to Singapore, I went to Malaysia, and I also ate Baku Kut Cha in Aru Street, which was recommended by Cai Lan as Kuala Lumpur Food Street. Comparing two times, I think the taste of Ku meat pie is more amazing. I think it may be because the Barker Ku Tea Restaurant that my friend took us to is the most famous restaurant in Singapore-"the initiator Barker Ku Tea Restaurant". When I walked into this restaurant, I saw that the furnishings inside were extremely ordinary, even to the extent of shabby. However, the table is full and the seats are occupied. Look at the walls on both sides, covered with photos of the shopkeeper (an old man named Cai Shuifa, who has been hunched in the kitchen when we eat) and the stars who patronize here; Numerous stars have come to "guide", including the dead "Big Brother" in the entertainment circle, and new idols such as S.H.E and Wilber Pan. According to a friend in Singapore, a tourist just arrived in Singapore and didn't know the famous Bak Ku tea. When she was taken to this humble restaurant by a friend, she was shocked when she saw the name of the restaurant, because she read it as "launching human flesh bone tea".
After listening to this episode at the dinner table, hot bak Kut teh was served. I saw an ordinary porcelain bowl with three white ribs in it, and the soup with the color of beer was steaming-there was no bright color, only a fragrant smell. First of all, I tasted the soup, which was delicious, with the refreshing energy of medicinal materials and the smell of pepper. It is said that this is the characteristic of "the initiator", and I suddenly feel a warm current passing through my spleen and stomach, which makes me feel indescribable comfort. And this delicious soup is free and unlimited. A friend said that he once took a Chongqing tourist to try the Baku-Gucha here. As a result, the Chongqing tourist fell in love with the soup of Baku Kut Tea at once, and even drank six or seven bowls until he was sweating all over. In fact, when I drink soup, I have checked my bones several times. From the experience of a meat lover, this pink must contain a super fresh taste. Under a try, I really verified my imagination in advance; and
[bak Kut teh]
bak kut teh
With a little spicy and fluffy soy sauce, this taste is really rare in the world. The hard-core side dish of bak Kut teh is actually a plate of cold fried dough sticks dipped in boiling bak Kut teh soup, which has a unique flavor. Derivative dishes are equally excellent.
When I came to Singapore for the first time, I got a deeper understanding of the delicious Ku patties. My local friends specially ordered two derivatives of Ku patties-pork liver and pork loin cooked in the same soup. As it is cooked in boiling hot water, it goes without saying that the pork liver is fresh and tender, but I would like to recommend the pork loin. I have eaten pork loin with different flavors in many hotels in China, either to avoid fishy smell and treat it like synthetic pork loin, or to preserve both the original flavor and the strange smell. But the pork tenderloin here is different. When you bite it, your teeth are immediately filled with delicious gravy and there is no strange taste at all. I really don't know how the shopkeeper sighed. A few thin slices of pork tenderloin were completely destroyed by us in an instant, so we can only order another one.
Eating bak Kut teh is a passionate thing, so a cold drink is essential. I strongly recommend coix seed juice. It is light, cool, sweet and pleasant. You will want to drink it again.
The driver who drove us to the restaurant knows a lot about the local food. He said that Hainan chicken rice in Singapore can be eaten every meal every day, but bak Kut teh can only be eaten once a week. He didn't explain the reason, but I realized it at night. Because I ate such delicious bak Kut teh at noon and added several dishes, I couldn't eat dinner at all.
According to friends, this "promoter" is not the best Bakut tea in Singapore, but only famous.
[bak Kut teh]
bak kut teh
Speak louder. On the same street, about a few hundred meters apart, there is a "morning market bak Kut teh", which is said to taste more exquisite. However, a friend also said that the owner of the "morning market" is a person with great personality. When he is in a good mood, Bakut's taste is meaningless. When he is in a bad mood, Bakut smells terrible. Touching my full stomach, I think I'd better try again next time. I hope the shopkeeper will be in a good mood then.
Edit this passage of Chaozhou Baku-Ancient Tea
Baku Kut Tea is actually an authentic Chaozhou snack, which originated from Basha in Yeling Mula Street.
-commonly known as the new Basha, it is also the Basha in chaozhou people's heart. (Alingra Street is Allen Burro.
The old name of this street is now Allen Bo Street. )
The early Bakusha stalls were all concentrated in Xinjiasha, with at least four or five stalls.
After the new bus brakes were removed, these booths were moved to Wayan Street in front of tongji hospital and Royal.
At the foot of the mountain, there is Aoyun Road.
A refreshing breakfast.
At that time, it was ordinary people, vendors and ordinary people who went to Basha, Yelingmula Street to eat bak Kut teh.
Mainly rickshaws, coolies and workers. Due to the daily workload of the working class, physical consumption is not
Changda, you must rely on this meat and bone soup and white rice in the morning to prepare for a day of physical exhaustion.
At that time, when you were eating Baku ku tea, how could you sit leisurely and enjoy it slowly, or by yourself?
With the famous tea so enjoyable, everyone squatted on the bench in front of the stall and quickly picked it up. ..
Two bowls of rice and a small bowl of meat and bone soup. As for the "tea" of "bak Kut teh", you can only eat it.
After the meat and bone meal, the stall owner sent several cups of kung fu tea to relieve boredom. Give it back after drinking tea.
Money is pouring in.
Later, it should be from "Imperial Foothills" and "Water Gallery Head" (Li Lu)
Near Mohammed Sultan Road) At that time, there were booths for Bakute tea on the roadside or in coffee shops.
Yes, these are equipped with seats and kettles for guests to make their own tea and taste their own tea.
Since then, bak Kut teh has slowly spread to Xiamen Street, where Fujian people live in concentration, and it has a strong flavor.
The emergence of Fujian bak Kut teh.
As for Singapore's bak Kut teh, it was introduced to Singapore from Malaysia.
Until then, Klang Ku tea was introduced, adding many different materials and casserole meat.
Bone tea. Now there is much abalone bone tea!
When I was a child, I sold bak Kut teh.
When I was a child, I helped my father sell bak Kut teh at the back door of tongji hospital in Feng Jiao Street (Niumaji Road).
Sometimes, usually around three o'clock in the afternoon, the neighbors will take the pot to ask for the remaining Bak Kut Tea soup.
Take it home and add some bitter gourd to cook, which is the exquisite soup for dinner.
Since I was six or seven years old, I have lived in Xinmaji Road, near the market of my father Yaling Village Street.
My parents often go to Basha to buy food early in the morning, and take me to Baku ku tea stall in Basha to eat Baku Ku tea.
That was 60 years ago. Before that, how long did those booths in Baku Mountain operate?
Suddenly, learning may not be easy. It seems to be at least 70 or 80 years old.
When I was 0/2 years old, my family and I went to his grocery store in Klang and visited Kuala Lumpur.
Aunt who runs a grocery store. At that time, I didn't seem to have heard of bak Kut teh, but I ate it on Qiu Jie Road.
Many Fujian fried black noodles.
When I was sixteen or seventeen, I began to contact my aunt's grocery store in Kuala Lumpur.
Go to Kuala Lumpur, two different flavors of bak Kut teh. Baku-bone tea operated by Fujian people is relatively new.
Chaozhou Baku tea in Jiapo is mainly concentrated in the central and southern areas and the places where Fujian people live in Qiu Jie Road.
The other is Baku-Gucha, which is operated in Guangdong. This soup has a strong flavor of angelica, and the color is close to new.
The thick black color of ancient tea in Baku, Fujian.
Chaozhou meat and bone tea soup is golden in color.
Chaozhou bak Kut teh tea in Singapore, the original soup color is not thick black, nor is it today's Yueguo.
The more you cook, the whiter it becomes. Chaozhou people pays the most attention to the golden color of the soup, and the noodle soup is also covered with oil beads.
When you come out, you should smell like meat and bones. This fragrance comes from the keel and ribs.
Taste.
Cooking Chaozhou bak Kut teh is very elegant. Meat and bones should be washed and cooked raw, and taken out when cooked.
Remove blood foam from noodle soup. This soup is seasoned with fish sauce instead of soy sauce. Black sauce is more particular.
At that time, only Tao Datong's gold-labeled soy sauce was used for hanging color, and the color was golden. It's seasoning time.
It is also very particular. If you don't master the time, the soup will taste completely different.
In the early Chaozhou meat and bone tea stall, besides meat and bone soup, there were pig viscera, pig tail and pig.
Tail soup is the real "Bai Meiren" meeting people. In addition, there are smooth braised pork feet and pickles.
Tail (sliced pickles, boiled with oil soup from braised pigs). This is Chaozhou bak Kut teh.
Features.
What's more worth mentioning is that the first bowl of bak Kut teh Tang is the original soup, such as
If you ask for more soup, the vendor will only give you two soups (keel soup). Baku-bone tea soup is as mentioned above.
It is made of keel and ribs. Very particular. How many keels and ribs are served with how much water to make soup.
So there is no extra soup at all.
In fact, the pot for cooking bak Kut teh is also very particular. Only use raw pots-tin pots with ear wood.
Guy. A pot of meat and bones has a certain weight, so it is cooked in a small pot to ensure the quality.
Quality.
Every pot of hot meat and bone soup is served to customers immediately, so it is sometimes ignored.
The guests have to wait for a pot of meat and bone soup. At this time, it is time for guests to taste tea. Buy you three rounds of tea.
When bowls of meat and bone soup are served, the first thing you taste is smoking and boiling hot soup, but the tea is sweet.
It's still in your mouth, and the meat and bone soup are mixed in your mouth, so you can really enjoy the authentic Chaozhou.
Baku-bone tea is mellow and delicious. [ 1]