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More Malaysian Food
Bak Kut Teh is a Hokkien soup/stew of pork, spices like black pepper and star anise and cinammon, and Chinese medicinal herbs such as tom sung, BKT literally translated as "meat bone tea".For a serving of four, use half of 2 lbs package, pork ribs, a whole bulb of garlic and a few peppercorns.
Otak-otak - Originates from Muar, Johor. It’s made by mixing fish paste with chilies, garlic, shallots, turmeric, lemongrass and coconut milk and wrapped with banana leaf. Then it’s grilled. (Fish mousse in banana leaf), the taste is delicious.
Bak Kut Teh is a Hokkien soup/stew of pork, spices like black pepper and star anise and cinammon, and Chinese medicinal herbs such as tom sung, BKT literally translated as "meat bone tea".For a serving of four, use half of 2 lbs package, pork ribs, a whole bulb of garlic and a few peppercorns.
Otak-otak - Originates from Muar, Johor. It’s made by mixing fish paste with chilies, garlic, shallots, turmeric, lemongrass and coconut milk and wrapped with banana leaf. Then it’s grilled. (Fish mousse in banana leaf), the taste is delicious.
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