Bak Kut Teh (Herbal pork ribs soup)

Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê, Teochew dialect: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like Riau Islands and Southern Thailand. The name literally translates from hokkien(dialect) as “meat bone tea”, […]

Terengganu laksa

Terengganu laksa (Malay: Laksa Terengganu) is the easiest laksa recipe that is famous among peoples from the town of Kuala Terengganu of the Terengganu state, located at the east coast of Peninsular Malaysia. The main ingredient of Terengganu Laksa’s sauce is IKAN KEMBONG or ROUND SCAD MACKEREL that are boiled and minced. The minced fish […]

Johor laksa

Laksa Johor, 柔佛叻沙 You might ask, how did spaghetti get into a traditional Malay dish? According to the legend, Sultan Abu Bakar who was the Sultan (king) of Johor from 1886 to 1895 was in Europe on an official mission. He visited Italy and fell in love with Bolognese spaghetti. When Sultan Abu Bakar returned […]

Kelantan laksa

Kelantan Laksa (Malay: Laksa Kelantan), from Kelantan state in northeastern Malaysia. It has base of MACKEREL (IKAN KEMBUNG), thick COCONUT MILK, stalks LEMON GRASS, SHALLOTs, cloves GARLIC, slices dried TAMARIND (or ASAM KEPING), palm sugar and salt. RECIPE: Ingredients (Serves: 6) 600g of MACKEREL 20 SHALLOTs 2.5cm fresh GINGER 2 pieces ASAM KEPING (dried TAMARIND […]

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