MALAYSIANS love their food.
But if you look carefully, aside from the ubiquitous mamak restaurants and Ramly burger stalls, many eateries still cater to specific communities.
For instance, Chinese tai chow (literally “big fry”) stalls or restaurants primarily serve that community. Restaurants serving traditional Indian fare will normally be packed with diners of subcontinent origin.
However, a closer observation points to a curious exception to this rule – bah kut teh (BKT) or simply pork rib herbal soup.
This very traditional Malaysian Chinese dish for some reason or another seems to find favour among the Indian community. Many will have noticed that BKT restaurants are often filled with more than their fair share of Indian customers.
Seizing the opportunity is a young Indian cook who was featured in the Foodies Original Facebook site. Claiming that he uses a secret blend of traditional herbs usually found in BKT, he also promises that no MSG is used.
The clip shows the young cook preparing the Malaysian favourite which was served with the usual condiments of taufu pok (tofu puff), yau char kwai (fried bread sticks) and a side of fragrant scallion rice.
Stressing his Klang (the birthplace of BKT) credentials, the enterprising young man joked that although garlic is not traditionally served with Klang BKT, it is available as “he is a nice guy”.
Also available were delectable looking dishes such as braised pork rice and kalian (Chinese broccoli) as well as chick kut teh (for those who prefer the chicken version of BKT).
Surprisingly, there were positive comments from so-called BKT connoisseurs.
Even a self-proclaimed Klang native was keen to try.
One was amused by the proprietor’s jokey demeanour.
So if you are in the mood for a hearty broth and want to promote your muhibbah credentials, you can visit the Babi Kuah Hitam stall at the Chun Heong Kopitiam in Lorong Ara Kiri 2, Bangsar, Kuala Lumpur.
In the meantime, FocusM wishes this young entrepreneur the best of luck in his cross-cultural business endeavour. – Feb 18, 2025
