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Tuesday, 27 November 2012

Food: Yu Kee Bak Kut Teh

"Bak Kut Teh", the famous Malaysian dish is literally translated as Pork Rib Tea. However, not as the name suggest, the ingredient in this recipe does not even contain tea. From my understanding based on a blog I read, it all started around 70 years ago, when Mr Lee Boon Teh, a medical sinsei from Klang created this dish. As a part-time pork rib (bak kut) seller, he was conveniently referred to by many as "Bak Kut-Teh". The pronunciation of the Chinese character "Teh" in Hokkien dialect is the same as "tea". Thus, the name... ;)

I am usually lazy to travel all the way to Klang to get my Bak Kut Teh fix... So, we were glad when we found Yu Kee Bak Kut Teh Restaurant in Subang Jaya.





















I particularly love the herbal base soup of the wet Bak Kut Teh served here. It has the right balance of chinese herbs... and... oh, the pleasant aroma...















Additional golden mushroom to this pot of goodness is a must!!!















The sour and spicy vegetable dish is mediocre. Not as sour as I expected it to be and a bit too sweet for my liking.















"Youtiao" or fried bread stick, goes well with the herbal soup.















Some green lettuce to make this a less sinful meal... :p





















Business Hours: Tuesday - Sunday, 8am-11pm
Closed on Monday except Public Holidays.

Location: 54A, Jalan SS14/2, 47500 Subang Jaya, Selangor

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