The Malaysian cuisine, the first thing that comes to mind is Bak Kut Teh (Bak Kut Teh). Bak Kut Teh", many people may mistake the name of a tea, in fact, this "tea" is not "tea", although the name of Bak Kut Teh is "tea", however, it is a pork! Instead, the soup is made from pork and pork bones, mixed with Chinese herbs and spices, such as angelica, wolfberry, bamboo, ginseng, cinnamon bark, beef qi, ripe earth, American ginseng, licorice, ligusticum, star anise, fennel, cinnamon, cloves, garlic and pepper, and simmered for many hours. The "meat bone" is made from pork ribs (commonly known as spare ribs), while the "tea" is a soup of spare ribs and herbs.
[Pork Bone Tea]
Pork Bone Tea
This is a herbal soup with pork ribs that is a household name in Singapore.
To eat meat and bone tea, you don't go to an upscale restaurant, but rather a street stall. In Kuala Lumpur's streets and alleys, these pork bone tea stalls are always very popular, and the polished stone tables and benches are rarely empty. The stalls are closed at night, so the sunlight weaves a web of light around the sides of the canopy as you eat your tea. In this warm atmosphere, savoring the famous Malaysian food, how can I say "cozy"! The food is simple, but the program is neat. In Malaysia, whether it is a high-end hotels, fashionable deli, or the design of the special roadside snacks, the form of dining is very careful. Skewers, for example, are served with a plate of peanut chili sauce, cubes of rice balls, cucumber and onions ...... The same is true of biryani tea. First, a pot of tea is served, so you can rinse your cups and utensils inside and out with the tea, and pour the set's seasonings, garlic rice, tree pepper oil and shredded chili peppers onto a serving dish for dipping the ribs or flavoring the soup. Then, in the tea tasting room, a casserole of steaming hot, fragrant, medicinal-scented pork bone tea is served. The broth is extremely rich and flavorful, and the meat bones are tender, with the addition of mushrooms or crimini mushrooms, making it an authentic Kuala Lumpur-style pork bone tea. Of course, it can also be served with a bowl of doughnuts cut into inch pieces and soaked in the soup, a unique way to eat doughnuts. Occasionally, stall owners will reveal to diners that the secret of the soup lies in the selection of spices and the freshness of the ingredients. And they come to the stall at 5 a.m. every day to simmer the soup over a slow fire, often for three hours.
Malaysia's Klang Chinese Chamber of Commerce and Industry (KCCI) held its first Meat Bone Tea Carnival on the evening of Nov 22 in Klang, unveiling the world's largest bowl of Meat Bone Tea. The largest bowl of meat and bone tea nearly 1 meter high, the diameter of the bowl nearly 2 meters, with 500 kilograms of meat and 450 liters of soup, angelica, ginseng and other spices used 50 kilograms
Kuala Lumpur because of the multi-racial, and make the catering of the variety of different kinds of diverse. There are Malay, Chinese, Western, American, Indian, Portuguese, Vietnamese-Thai and so on, but the main appetizer recognized by the Malays is only meat bone tea. Rise from the native diet as a gourmet meat bone tea, is a generation of people continue to explore in the creation of norms, after a rigorous re-selection and conditioning, and
Meat bone tea
continuously accepted by the public test. Characteristics of meat and bone tea, first of all, good taste, delicious; at the same time, the relevant materials confirm that "this soup has the effect of blood generation, exuberant blood, tonic effect, very nourishing and nourishing, can be described as both men and women are suitable for the tonic." Therefore, its diners will never be limited to a certain category. The meat bone tea texture and not vulgar, but in terms of its characteristics, more suitable for survival in the stalls, people have also been accustomed to eating meat bone tea in this atmosphere.
Whenever you think of pork bone tea, Klang inevitably comes to mind. In Klang, there are more than 400 large and small meat bone tea stalls, with soup, dry, wok, seafood, chicken, mutton... There are so many different flavors of meat bone tea to choose from, so that everyone can eat and enjoy meat bone tea thoroughly!
Meat bone tea is the typical breakfast of Klang Chinese, men and women of all ages will often use meat bone tea to replace other types of breakfast, such as noodles, snacks, etc., especially the older generation, the meat bone tea is even more fascinated, some people are accustomed to eating a bowl of meat bone tea every morning, the wind and rain does not change it!
On weekends and holidays, Meat Bone Tea stalls are crowded everywhere, and are a good place for families or friends to get together. On weekdays, everyone is busy with work, so many people will take advantage of the holidays to enjoy the delicious pork bone tea and a few cups of Kung Fu Tea, chatting about the world, contact, contact each other emotionally.
The origin of the name
The first story
Legend has it that when the Chinese first came to Nanyang to set up their business, the living conditions were very poor, and many of them suffered from rheumatism due to their inability to adapt to the hot and humid climate. In order to cure the cold, the sages used various medicinal herbs, including angelica, wolfberry, ginseng, etc. to cook the medicine, but the medicine was called "tea" because of the taboo. Once, one of them accidentally put the pig bone into the "tea soup", I did not expect this "tea soup" tastes very fragrant and delicious, unique flavor. Later on, people adjusted the ingredients of the tea, and after continuous improvement, it became one of the famous local delicacies.
The second theory:
This is the most representative of the "drudgery" theory, which can be said to be the most widely circulated and influential
[Meat Bone Tea]
Meat Bone Tea
Many people position Meat Bone Tea as a script for the common people's diet.
In the general public's mind, the South China Sea is often equated with the selling of pigs; as a result of inertial thinking, these forefathers, who were sold to the South China Sea to work as laborers, naturally became the founding fathers of meat-bone tea or participated in it to highlight the role of the early Chinese in the era of hard times. It is said to have taken place in Klang, Malaysia, or in the Lion City of Singapore. Anyway, the scene is either a harbor or a pier, and it is said that in the late Qing Dynasty, the Chinese came to the South Seas to make a living in order to leave their turbulent country. At that time, Malaysia was a British colony, and the British had raided many resources in Malaysia, which needed to be transported back to the UK, so a deep-water wharf was set up in Klang (a city 30 kilometers away from the capital, Kuala Lumpur). At that time, many Chinese who came to Malaya had to work for wages in exchange for labor, such as working as tricycle drivers, doing hard labor at the wharf or digging for jasmine, due to their low level of knowledge, and thus needed to have good physical strength.
To maintain their strength for a long time and to adapt to the tropical climate, they need to take tonic. However, they did not have the luxury of buying expensive herbal ingredients. Traditional Chinese medicine practitioners at the time modified the tea of southern Fujian and Chaoshan and used locally produced peppercorns, along with Angelica sinensis, Rhizoma Ligustici Chuanxiong, cinnamon, licorice and other ingredients to make meat-and-bone teabags, which were stewed with pork ribs and served with white or oiled rice before they went out to work in the morning to boost their energy and cope with their work, which was a poor man's food at that time.
Because the soup base made with herbs and pork was not only very tasty, but also nutritious and anti-rheumatic, and provided the energy needed by the laborers, it has been widely spread since then, and later on, after continuous development and improvement, it has become a specialty of the Chinese community in New Malaysia nowadays. Another origin of the name is that, according to the old Klang memories, before the war in the Klang South area, there were already several Yongchun hometown in the streets and lanes selling home snacks, such as dried oysters and salted rice, meat soup and stewed meat bones that later evolved into meat bone tea, but at that time there was no word for meat bone tea, it is said to be "eating meat bones" it.
A post-war man named Li Man-ti, who used to work at these food stalls and later ran his own business in the backstreets, sold only hometown stewed pork bones and replaced the oyster-dried salty rice with fried rice in lard, which was a hit with diners because of the traditional Chinese medicine formula he added to the meat bones. At that time, because of its herbal ingredients to strengthen the body, meat and bone tea was therefore very popular among laborers. Gradually, meat and bone tea gained popularity among people from all walks of life and became a household name.
Afterwards, people named it after Li Wendi's cooking materials (meat and bones) and the Fujian transliteration of his name, "Meat and Bone Tea", just as the pork seller Ah Rong was known as "Pork Rong", and since eating meat with tea was originally a custom in Yongchun, Li Wendi simply put up a signboard and wrote on it the name "Teh Di Meat and Bone Tea"! Thus, the name "Pork Bone Tea" was formally born; at the same time, the public also called Li Wendi
[Pork Bone Tea]
Pork Bone Tea
The "Father of Pork Bone Tea". According to the descendants of Li Wendi, there were only seven people, including Li Wendi, selling this delicacy; at present, Li's meat and bone tea has been passed down to the fourth generation, and the secret recipe for cooking meat and bone tea is not shared. Another theory is that locals like to drink one or two cups of Kung Fu Tea to get rid of the grease when they taste the soup, so it's been called "meat and bone tea" ever since.
No matter where the name "Meat Bone Tea" comes from, Meat Bone Tea has been constantly improved from ingredients to service, and has evolved from being a "poor man's food" to one of the most famous delicacies loved by the rich and the poor, as well as men and women of all ages, and it is the most distinctive breakfast of the Chinese in Klang, and is also the best choice of hospitality for guests. Because of the fame of Klang Meat and Bone Tea, many foreigners have started their meat and bone tea business in outer slopes under the name of "Klang Meat and Bone Tea", and it is not difficult to find "Klang Meat and Bone Tea" even as far as the neighboring country of Singapore. It is said that if you haven't been to Tseung Kwan O Street, you haven't been to Kuala Lumpur; and if you haven't eaten the local delicacies of Klang Bak Kut Tea, you can't be considered as having come to Klang, the home of Klang Bak Kut Tea!
Edit this section of the practice
Practice 1:
The production method is very simple, the "meat bone" is the use of pig ribs, will be chopped into a single bone about a finger-long section, after flying water and then after the cold, to remove the surface of impurities. Then, take some of the "clothes" of the garlic meat, first fried in oil until golden brown, and then fly water to remove the oil, add some Chinese yam, goji, cinnamon and other herbs, and then add tangerine peel, white pepper, licorice, star anise and other spices, and then all the materials into a pot, add water and simmer on a gentle fire for about 3-4 hours, seasoned with salt and other flavors, it can be a very exotic flavors. The exotic flavor of "meat and bone tea". It is usually served with a dish of "finger chili soy sauce" for dipping the ribs or flavoring the soup, or with regular soy sauce for those who don't like spicy food.
Method 2:
Ingredients: spices (wrapped in a gauze bag), 1 cinnamon stick, 4-5 cloves, 1 teaspoon white pepper, 1 tablespoon goji berries, 2 anise star anise
Pork spare ribs: 500 grams (1 lb), 2 large cloves of garlic (unpeeled), 1 tablespoon dark soy sauce
[Pork Ribs]
Pork Ribs Tea
Water 6-7 cups, salt and salt to taste. >6-7 cups water, 1 tbsp salt, 1-2 slices lettuce (washed, separated) Directions:
Put the meat bones, spice packet and garlic into a large pot. Pour water into the pot and bring it to a boil. Skim the scum off the surface of the soup, add the soy sauce and salt and then reduce the heat to low and cook until the meat is tender. Place the lettuce in a bowl, then add the meat bones and soup to the bowl. Serve with white rice and sliced red peppers dipped in soy sauce.
The spice packet is not only used to flavor this delicious Hokkien-style soup, it can also be used to season other dishes with spices such as star anise, cinnamon stick, cloves, coriander (cilantro), cumin and fennel. Pork Bone Tea is also cooked in the Teochew style, with a light broth and simple ingredients such as garlic, peppercorns and soya sauce (soy sauce).
Practice 3:
Materials (5 servings): 2 kilograms of pork ribs with little fat, half a kilogram of garlic, 200 grams of pepper, 2 packets of meat and bone tea seasoning
Practice:
Take a large pot of 10 bowls of water, and then put the pork ribs into the water to remove the stench and put them in, and at the same time, also peeled garlic, seasoning packets into. Pepper slightly crushed into the open high heat and boil, change to medium heat. When the smell of the aroma is gradually strong, and then the fire a little bit to reduce some, but keep in the state of micro-boiling, and then only with salt, sugar seasoning.
For those who prefer the "KL style", you can add mushrooms or a little bit of Chinese mushroom, which can actually make the tea more flavorful. Don't forget the chili peppers and suntan oil when you eat it, that's the best part.
Editorials
Feeling the strange and delicious
Coincidentally, a few days before going to Singapore, a brief stopover in Malaysia, but also in the Chua Lan highly recommended Kuala Lumpur food street - Aloo Street, had meat bone tea. Comparison of the two, think Singapore's meat bone tea flavor is even more fantastic, think it may be because our friend took us to the meat bone tea restaurant, is one of the most famous in Singapore - "initiator of the meat bone tea restaurant". Into this restaurant, but see the furnishings are extremely commonplace, even to the degree of shabby, but the tables are full, seat someone. Look at the walls on both sides, plastered with photos of the owner (an old man named Cai Shui Fa, who had been hunched over in the kitchen while we ate) and the stars who patronized the place; the number of stars who "came to guide" is too large to count, including both the late showbiz "bigwigs" of yesteryear. The number of "visiting" stars is too many to count, including both the deceased former "big brother" of the showbiz industry, and new idols such as S.H.E. and Pan Wei Bai. According to a friend in Singapore, there was a first-time visitor to Singapore, do not know the famous meat and bone tea, led by a friend to this inconspicuous restaurant, see the name of the store actually startled, because she read the name of the store into the "launch of the 'human flesh' bone tea".
After this little interlude at the table, the steaming hot meat and bone tea was served. Just an ordinary porcelain bowl, built-in three white tender ribs, beer-colored soup bubbling with steaming heat --- no bright color, only the pungent fragrance. First tasted a mouthful of soup, fresh and with the refreshing strength of herbs, there is a taste of pepper, said to be the "initiator" of the characteristics of a stream of warmth through the spleen and stomach, indescribable comfort. And this delicious soup is free unlimited refills. My friend said he once took a Chongqing tourists to try the meat bone tea here, the results of the Chongqing tourists immediately fell in love with the meat bone tea soup, the result of six or seven bowls of drink, straight to drink a sweaty body. In fact, when drinking the soup, I have examined the meat bones several times, in my experience as a strange love of meat eaters, this pink pink color, must contain a super tender tender taste. The color of the bone was so pink that it was a perfect match for the taste of the meat.
[Pork Bone Tea]
Pork Bone Tea
Served with a slightly spicy soy sauce, the taste was truly out of this world. The hardcore side dish for the meat and bone tea is actually a plate of cold fritters, dipped in the piping hot meat and bone tea broth. Derivative dishes are equally good
To give me a fuller understanding of the dish, my local friend ordered two more derivatives of the pork bone tea - pork liver and pork loin cooked in the same broth. Because it is blanched in boiling hot water, the tenderness of the liver is needless to say, but I would like to focus on recommending the pork loin. I've eaten a lot of different flavors of pork loin in many restaurants in China, either to avoid the smell of pork loin processed as if synthetic, or both retained the original flavor and retained that strange taste. But the pork loin here is different, a bite, teeth immediately filled with delicious gravy, and there is no strange flavor, I do not know how the owner Lao Cai cooking. A few thin slices of pork loin were instantly wiped out by us, and we had to order another one.
Eating pork bone tea is a hot affair, so a chilled drink is essential. We highly recommend the barley juice, which is light, cool and sweet, so you'll want to drink it again.
The driver who drove us to the restaurant was well versed in the local cuisine. He said the Hainanese chicken rice in Singapore can be eaten every day and every time, but the meat bone tea can only be eaten once a week. He didn't explain exactly why this was, but by the end of the night I had experienced it. Because I had such a good meal of meat bone tea at lunch, and added several dishes, I couldn't eat dinner at all.
Listening to my friend, I was told that "Launcher" is not the best meat bone tea in Singapore, but it's just a little bit more famous
[Meat Bone Tea]
Meat Bone Tea
is a little bit louder. In the same street, about a few hundred meters apart, there is a "morning market meat bone tea", said the taste is even more subtle. But friends also introduced that the "morning market" shopkeeper is a very character people, when the mood is good, the flavor of meat and bone tea, when the mood is bad, the flavor of meat and bone tea is horrible. Touching the full stomach, I think, it is better to have the opportunity to go back to taste it next time, but I hope the owner will have a good mood.
Edit Teochew meat and bone tea
Meat and bone tea is actually a local Teochew snack, which originated from Yalingmula Street Basha
-commonly known as New Basha, also known as Basha for Teochew people. (Yalingmula Street is the old name for ellenborough
street, now known as Ellenborough Street.)
Early meat and bone tea stalls were also concentrated in New Paschang, with at least four or five stalls.
After the demolition of New Paschang, these stalls were moved to Wah Yan Street in front of Tongji Hospital, as well as the foot of the Royal
Hill and Au Wan Road.
Breakfast to replenish energy
Those who would go to the Yalingmula Street baksheesh to have meat and bone tea in those days were the general public, hawkers, human
labour rickshaw drivers, drudges, and labourers mainly. Because of the daily workload of the working class, physical exertion is
normally large, in the morning you have to rely on the meat and bone soup and white rice to prepare for the day's physical exhaustion
that era, eating meat and bone tea which has the present leisurely sitting, slowly sipping tea, or bring their own
famous tea this kind of enjoyment, everyone is squatting in front of the stalls on the benches, hurriedly pick up a
two bowls of rice.
Two bowls of rice, plus a small bowl of meat and bone soup. As for the "meat and bone tea" "tea", only after eating
meat and bone rice, the stall owner only sent a few small cups of Teochew work tea to relieve fatigue. After drinking the tea, you can quickly pay back
the money and rush to work.
Later, from the time of "Royal Foot" and "Water Corridor Head" (Ribali Road near
Sultan Mohammed Road), there were roadside or café stalls
that served pork-bone tea, with seats and kettles. These have seats and kettles for customers to make their own tea and enjoy it.
Since then, the meat and bone tea has slowly spread to Xiamen Street, where the Fujian people live, before the strong
Fujian meat and bone tea appeared.
As for the Singaporean meat and bone tea, it was introduced from Malaysia to Singapore,