Bak Kut Teh

Bak kut teh is a famous Hokkien and Teochew pork rib dish in Malaysia and Singapore. It's cooked with succulent pig ribs that have been stewed for hours in a rich broth with herbs and spices like star anise, cinnamon, cloves, and fennel seeds.

Interestingly, the name bak kut teh translates to "meat bone tea," despite the fact that no tea is used to produce the dish. The "tea" alludes to the strong oolong Chinese tea that is typically served alongside the dish. It's used to dilute the significant amount of pork fat included in bak kut teh.

In Malaysia, bak kut teh is frequently served with char kway (fried dough) with a soy sauce, chili, and garlic dip. There is also a dry form of bak kut teh available, as well as a less fatty version prepared with chicken called chik kut teh. Bak kut teh is one of must-try dishes in Malaysia.