Still in Malaysia, and thanks to our local guide Mr Jet Star (SE) Asia, we’ve got to taste real bak kut teh.
In the World According to Jet Choy, bak kut teh originated in Malaysia. Ok, we’ll give you that one.
It was about a 30 minute drive down to a residential area. By the time we got there, we were all good and ready for a hearty breakfast. And it didn’t disappoint.
Jet ordered a mix of spare ribs and lean+fat+skin cut (aka: 3 layered meat) in soup. The side dishes are then promptly brought over, dim sum style (sans cart). The soup and meat is also served with yam rice.
The soup was the herbal type, not peppery at all. It was really quite pleasant, but it was the chopped garlic + black sauce accompaniment that made the dish special in my mind.
Jet was really enthusiastic about showing us around his homeland, and we had a good time. Many thanks to him for being a good host. I guess I’ll need to be nice to him next week.
