Last week, we had Bak Kut Teh dinner. Bak Kut Teh "肉骨茶", a Chinese herb soup is popular in Malaysia, Singapore, China and Taiwan. Literally translated in English means "Meat Bone Tea". It was introduced to Malaysia in the 19th century by Chinese workers from Canton, Chaoshan and Fujian. Bak Kut Teh is usually cooked with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and garlic. 
Most of the Chinese and Kadazan people in Sabah love Bak Kut Teh. My wife and I are no exception. However, we will only take Bak Kut Teh once in 2 or 3 months since it is considered a "high cholestra" meal.
My favourate is this "Pig liver" in Bak Kut Teh soup and chinese wine.
Most of the Chinese and Kadazan people in Sabah love Bak Kut Teh. My wife and I are no exception. However, we will only take Bak Kut Teh once in 2 or 3 months since it is considered a "high cholestra" meal. My favourate is this "Pig liver" in Bak Kut Teh soup and chinese wine.In Kota Kinabalu, one of the popular shop is located in Gaya Street directly opposite of the Jesseltion Hotel.
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