I love food. Simply love them. Ask most of my friends about it, and they’ll tell you the same. Of course, it depends on what kind of food. If it’s Chinese, Italian, or anything non-spicy, I could probably show you the best place. Or tell you how to get there. Family’s big on food. ^_^ However, that is not the main focus of this post.

What is the focus is this small little soupy dish called Bah Kut Teh. It’s a Chinese soup dish that has many origins (well… only one that I can remember now.. :p) but it’s taste is unique. Bah Kut Teh looks something like this:

Just what is Bah Kut Teh anyway? It’s a soupy pork Chinese dish that should be best taken either for breakfast, dinner, or anytime it’s cold out. Why? Because like a lot of Chinese dishes, Bah Kut Teh is a sort of Chinese tonic. It warms the body inside and out. However, bear in mind that making a good pot of Bah Kut Teh , according to the experts, takes quite a few pounds of pork.

Generally, according to some (am paraphrasing from a Star article from very long ago), the best way to do it would be to prepare a serving for at least 10-20 people, because when you then serve it in individual servings like the above, it tastes so much richer, thicker, and in some cases, saltier.

For me though, the best Bah Kut Teh is found in Klang, my mother’s hometown. If you know where to look, you could have a veritable feast of nothing but Bah Kut Teh all day long. But Bah Kut Teh for me, should be taken on a cold day, where the wind has been blowing all day and the ground is soaked, because then you get to feel the full benefits of the dish.

The rice is also an important factor. The Bah Kut Teh rice must be steamed to capture and complement the soup. It must be cooked fully, each piece individual, and at the same time, melt in your mouth.I’ll write more when I’m less sleepy. ^_^