Sunday, March 20, 2011

Bak Ku Teh in Lukut

I am a Chinese but in my younger years in Indonesia, I was known as the only Chinese girl in the family who refused to eat pork. Yes, I never fancied eating pork no matter how people cooked it. I hated its smell and in particular I hated eating its fatty part, like the 'shaking' pork belly or skin. I always thought that pork is so unhealthy. Then, I only accepted white meat and vegetables.

Since I met my husband a couple years ago, I trained myself to accept pork as part of our daily food intake in Malaysia. Pork dishes are commonly chosen when we order food in Chinese restaurants and pork is usually cooked at home too. It was like either, I take some of this meat or I just eat plain rice with veggie. So I learned and trained myself to eat pork. Bit by bit. Moving on, I believed that eating high-fat meat like pork in moderation won't hurt and my friend told me that pork actually contains collagen. Hence, no harm eating pork. My progress to date is to accept pork's lean meat, bakwa or pork floss only. I still refuse to eat its belly, skin or other fatty parts.

As said, my tolerance level to pork increased only about two years ago, hence I even never ate the famous Singapore's Bak Kut Teh during my four-years stay in Singapore. It never crossed my mind to try eating Bak Kut Teh before I met my husband. Bak Kut Teh literally translates as "meat bone tea" and it is actually a popular Chinese soup consists of meaty pork ribs, dried tofu, some vegetables and mushrooms simmered in a complex broth of herbs and spices.

During my first visits to Malaysia, my then-boyfriend/now-husband introduced me to Bak Kut Teh as one of the must-eat cuisines from Malaysia. He said near his hometown, there is a super delicious Chinese restaurant in a small town called Lukut selling Bak Kut Teh and I have to try it. In full faith, he proclaimed that this Lukut restaurants sells the best Bak Kut Teh ever and no one sells one like this in Seremban. We had to drive for about 20-30 minutes out of town to find this. His first acquaintance with this restaurant was when he was posted in a project in Lukut.


Dry Bak Kut Teh and Soup Bak Kut Teh from Lukut.

In summary, I liked it. I only ate the lean meat but I liked the sauce and the yu diao served with the dish. The way they serve the ingredients and sauce for this dish is just nice, especially for the dry one. These days, whenever we want to eat Bak Kut Teh, we always drive all the way to this particular restaurant in Lukut. We also brought my family eat this for lunch when they visited us last year and they really liked it.


The infamous Bak Kut Teh restaurant in Lukut.

Always eat Bak Kut Teh with chopped chillies and fresh garlic dipped in light soy sauce. 

This restaurant is well known in the area so by 1.30pm or 2pm, they'd start clearing their restaurant already. Once, we arrived there at 2pm on Saturday and they ran out of pork for Bak Kut Teh. They served us chicken meat in replace of the pork for the Bak Kut Teh. It was dissapointing. Pork for Bak Kut Teh is irreplaceable.

After tasting this, occasionally I ate Bak Kut Teh too in Singapore for lunch with my friend, but true enough, Bak Kut Teh in Singapore can't beat the one in Lukut.

1 comment:

  1. Nice long write up but any chance of real usable info like the address or GPS coordinates to this place? Thanks.

    ReplyDelete

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