the food i discovered travelling around singapore and malaysia blew me away, most people have no idea the treasures that exist. stingray, kankung and satay at lau pa sat market, my favourite.
Oh my goodness, the comments are Singaporeans and Malaysians bickering about whose bkt is better, and buddy here is calling satay Malaysian... Are you trying to get Indonesians involved in this debate? 😂😂
Fellow person from Klang here, thank you for bringing this dish to the eyes of the rest of the world to see! Very impressed to see that you did not use the packets!
I have done Bak Ku teh several times from scratch and from packets. I like the way you have done it, but personally, I would have added a some pork bones into the broth and boil it for a while. then add the pork meat afterwards. The stock flavour that comes out from the bone is amazing. All the best.
Apparently the dark herbal version that predominates in Malaysia is from the Hokkien community. A lighter more peppery version predominates in Singapore and is from the Teochew community.
@@gudjuju that's just wrong. It's my favourite type of Bak Kut Teh. while I love malaysian style herbal one with yam rice, the peppery version is less heavy and can eat more of. lived in Malaysia for 10 years before moving to Singapore for 15 years now. no clear winner but calling it fucking clear pepper soup is abomination. the amount of herbs you can taste in it all adds up, just with pepper as the predominant flavour profile. it's meatier, with clearly stronger pork flavours than the malaysian version. this is like saying kotteri style ramen is better than assari style ramen just because they are different. you either need to work on your tastebuds or you've just been to an extremely disrespectful restaurant that gave you clear water with pepper.
@@niconiconii4561 don't take my word for it... U can do a poll and see who wins... Anyway end of day it's personal preference... It's like some ppl like it sweet or salty, fat or skinny, tall or short, big or small... Pick your poison... But I would think that most ppl would prefer Klang style over SG any day... Just my two cents
First tasted it when I visit Malaysia for business trip. A local introduce the dish to us and fell inlove with it completely. Never thought that this consists of different herbs! Great cooking Adam!
for those not familiar the angelica/dang gui can be a bit of an acquired taste. even some people native to regions where it's part of the cuisine dislike it so just...i dunno give it a sniff when you find it at the store it see if smells appealing
Haven't had bak kuh the since the mid 80's..used to stop by a stall for breakfast in KL with a customer. You can't describe the depth of the taste but your video makes me remember every mouthful..I'll be giving your recipe a go to try and revive the memories...thanks
In awe for this amazing dish, Bak Kut Teh which i can so proudly say is where i am from, has travelled across oceans to be recognized and given a great rendition (not saying the most traditional way of cooking - sorry adam lol) and finally shared to thousands of people in Australia, let alone millions across youtube community. This dish not only represents the humble beginnings so many chinese migrants who immigrated to Malaysia back in the 20s and 30s, it carries so much value, hardship and legacy. Till this day, only a few OG families are still in business making the original recipe, and its down to the current generations to carry it own but have leading their own vision of success whilst valuing tradition. Excited to see the culinary world dissect and understand this dish and more with Malaysia's culture and food! KLANG 4EVA!
Yay! Malaysia dish is featured in the eyes of the world! Last week I went to Chinese herbs store and asked the old man to pack the herbs for me. It tastes so much different as compared to those in the packages.
Had a dry bak kut teh when I was visiting KL, much preferred it to the more traditional, soupy version. I've been around the world and Malaysia was my favorite country I've visited. Such an absolutely amazing, underappreciated food culture. So happy to be able to find things like this on UA-cam!
Thank you so much for this recipe. My late grandfather used to make this for us and this just takes me back to Sunday lunch family gatherings! I never got to learn his recipe. I will try yours. 🙏
Been following your journey since Master Chef, this has got to be one of the closest to taste home made BKT I've tasted. P.S, i grew up in Klang. Love your videos Adam, keep em coming.
Yes! He took a bite of his food after he made it! Such a satisfying thing to see you eat your food after you make it. Like a lot of food channels and famous food network host do. And that's what I find most satisfying about food shows. We love to see your reaction. It completes the visual cooking/eating experience. Thank you.
Adam, I have been watching your videos for a while now and I'm actually super excited about this episode because I'm from Klang. Glad to see the name of my city being represented for what it is famous for. Bah Kut Teh. Thank you!
I’m from Malaysia (live quite near Klang) and I’m intimidated by the herbs 😅. Guilty of using the sachets to cook (only because of lockdown). Usually we eat out for Bah Kut Teh. It’s an absolutely delicious dish.
i cooked herbal soups from my grandma recipe its pretty good and the herbs he used are not that far off but I definitely agree with you, we usually eat out for that Bah Kut Teh mostly becuz I don't trust myself XD
Adam Liaw is a clever chef n humble. I saw him before become Profesional chef. Every foods he made I wanna taste it. Always makes me drool.. Success for u Adam Liaw.
Looking at the ingredients, I barely know anything actually. But damn the lesson about balancing bitterness was priceless. I really hope I can make this by myself someday. I will put this comment here for now and get back later after making this. (Again, someday I hope)
I think I'm going to try making it from a 'packet' first to get a feel for what the target aroma/flavor profile is. After that, I might be more inclined to make it from scratch. Also, I'm itching to see how the Insta Pot tackles this. I will say, though, that offal and off-cuts are very hard to find in US groceries; most consumers seem to be too squeamish to buy something that looks like a pig's foot, nose, or ears, but will happily buy a pork cutlet.
Ah, this is what some of us call the "Claypot" version - tends to be lighter and less herbal-tasting compared to the Klang (Hokkien) version. In Malaysia this is sometimes known as Teochew BKT.
Those herbs are great for soup. During my time in the kitchen we are using those kind of herbs of course for bak kut teh, Chinese soups such as double boiled and 8 treasures. But just a chicken soup with those herbs, fresh coriander and leeks is already heaven for me.
Those days after our nights out, this was the go to food as this was which would be open in the wee hours. The other fav late night grub,was oyster eggs... ah memories,😭😭 From Klang, living in Canada 32 years.There is nothing like the authentic Malaysian Chinese food. ❤️
American here, I love searching out new to me dishes, and adore all kinds of Asian cuisines. Realizing Malaysian food is a big gap in my experience because I've never heard of this one. This looks amazing. Going to have to do some searching now. Any other quintessential Malay dishes I should add to my list???
I had my first Bak Kut Teh in the Fullerton Hotel in Singapore several years ago. I didn't care for the pork, but I informed the hotel that I would not be paying my bill unless they gave me the recipe. They happily complied. I've made it once, and my secret ingredient was Angelica Root, which was easily obtainable in the Asian Section of our Farmer's Market here in Atlanta. Several of your ingredients I do not recognize, but will double check with my recipe. Currently, I've got the ribs and the pork belly ready to go for a second batch. To those who like Chinese/Asian foods, especially soups, this one is unique. It ain't your father's won ton soup, and since you will never find it on a North American menu, trust us, get the ingredients, consult the internet, and make your own. Adam, thank you!
It was supposedly created as a cheap but nutritious meal for the port workers in Klang during the 1800s. The medicinal herbs are there not for the taste but to keep them healthy and strong. It's an acquired taste though, if you're not used to Chinese medicine, this will taste bitter and strange, but I love it. However, because it's quite a heavy meal, I wouldn't eat it every day.
Yes it is healthy with the herbs & the bones boiling for hours, it's like having a jazzed up bone broth with the melt in your mouth meat. It's rich in collagen as well with pork trotters added in. An excellent keto-friendly thing to enjoy, without rice.
My favourite meal that i would ask as a last meal. Was thinking of making it just recently but wow im glad i watched this first. I love the recipes from this channel
Adam, could you please show us a good way (or two!) to make fish balls? I'm having trouble finding a good recipe. I love your videos! Very helpful and a pleasure to watch.
One of my all time favourites. In Cantonese we call it, and excuse the English spelling of the pronunciation, Luk Gwut Cha - meaning something close to literally like boiled bone tea. But fundamentally, the meaning of the dish's concept is more or less the same. For me, it's perfect on a cold winter's night and medicinal too which adds extra comfort as well as flavour dimension. Serve these with a side of those fried savoury Asian "donuts" and a typical condiment to go with it is a dipping sauce of sweet soy sauce, ketchup manis with sliced fresh pequin or bullet chillis in it. Have this for dinner with your date or lover... the snuggles on the couch or in bed will be that much cosier.
We have a version of it in the Philippines called lauya. One of my comfort food..Same, you used pork ribs and belly but used only garlic, peppercorn, salt and vinegar as seasoning. The resemblancd with bak kut teh is uncanny so that is why I like it.
One of my favourites, right up there with stewed pork [belly] and preserved veges. If you want a light soup, but still have strong flavours, it's nice to have some dipping sauces on hand for the pork. I like combos like light soy + white pepper + sesame oil. A vinegar based sauce would also be good.
Yummy ! Truly authentic bak kut teh. Some Klang bak kut teh sellers add a bit of corn starch into the soup to make it smoother. Sea cucumber can be added too.
Hey Adam, I just tried your Bak Kut Teh recipe this morning. It's crazy delicious!!! Even better than the only three bak kut teh vendor in my City. Lol
Having lived away from Malaysia for 12 years and missing this dish, I decided to give this a shot after not getting good results from the prepackaged ones. The one I got had barely any taste of herbs, also a sickly yellow colour. I like a more bitter and herbal taste and this blew the packaged ones out of the water. I made 10 herb bags and keep them in a sealed container so I don't have to measure it every time I have a craving for it
Adam! I tried, and liked, Bak Kut Teh when I was in Penang Ive done a bunch of your recipies before, really like your explanations too ! Only watching this for entertainment cuz this dish I will probably never do myself :-p
Nice recipe. I love bakuteh. Somehow, it's not easy to find one with balanced flavour. I sometimes use the packet herbs & cook with smoked wild boar ( my own version).
True fact: The teh in Bak Kut Teh isn't actually reffering to the soup itself, its actually reffering to the fact you have alot of tea with the soup...Don't know how it got this way but its good
As a malaysian currently living in australia, watching this video brought tears to my eyes. I miss having bakuteh with the family in Klang. Plus your background music wasn’t helping
Hia ! Have you ever considered making 'Bun Cha' ? I had it once in Vietnam, and to date it is still one of the best dishes that l have ever had. Nothing can beat the shower stool seated alleyway where we had it
I like to sear the meat first and deglaze to give an extra layer of texture and flavour to the (already delicious) soup. Not traditional but a touch of western technique goes a long way to elevate this to another level.
Gorgeous dish, Adam, but I think beyond the means of most mortal men. It is very inspiring and I'm sure I'll try to fake-up a version as best I can. Cheers!
FYI Different regions have different flavour profiles for their Bak Kut Teh as if you can say it's SPECIAL Personally like the ones with more herb flavour and less pepper
@@jenniealexxa I haven't tried Bak Kut Teh yet but we do have a similar dish here in the Philippines. It's called Sibot Soup. That's where I got the idea of adding black beans. Will let you know once I try it! :D
the food i discovered travelling around singapore and malaysia blew me away, most people have no idea the treasures that exist.
stingray, kankung and satay at lau pa sat market, my favourite.
FYI, Bak Kut Teh is originally from Malaysia
@@emyleaedruce4500 Thats worse than saying chicken soup is from Europe.
Oh my goodness, the comments are Singaporeans and Malaysians bickering about whose bkt is better, and buddy here is calling satay Malaysian... Are you trying to get Indonesians involved in this debate? 😂😂
@@EHolly-sm1kx singaporean bkt is not bkt, it's white pepper soup
@@StigmaKRL Malaysian bkt is not bkt, it's herbal soup with pork offal
Fellow person from Klang here, thank you for bringing this dish to the eyes of the rest of the world to see! Very impressed to see that you did not use the packets!
Adam is a master chef! Malaysian born
I have done Bak Ku teh several times from scratch and from packets. I like the way you have done it, but personally, I would have added a some pork bones into the broth and boil it for a while. then add the pork meat afterwards. The stock flavour that comes out from the bone is amazing. All the best.
Apparently the dark herbal version that predominates in Malaysia is from the Hokkien community. A lighter more peppery version predominates in Singapore and is from the Teochew community.
SG BKT is the worst!! its just clear pepper soup!!
@@gudjuju that's just wrong. It's my favourite type of Bak Kut Teh. while I love malaysian style herbal one with yam rice, the peppery version is less heavy and can eat more of. lived in Malaysia for 10 years before moving to Singapore for 15 years now. no clear winner but calling it fucking clear pepper soup is abomination. the amount of herbs you can taste in it all adds up, just with pepper as the predominant flavour profile. it's meatier, with clearly stronger pork flavours than the malaysian version.
this is like saying kotteri style ramen is better than assari style ramen just because they are different. you either need to work on your tastebuds or you've just been to an extremely disrespectful restaurant that gave you clear water with pepper.
@@niconiconii4561 don't take my word for it... U can do a poll and see who wins... Anyway end of day it's personal preference... It's like some ppl like it sweet or salty, fat or skinny, tall or short, big or small... Pick your poison... But I would think that most ppl would prefer Klang style over SG any day... Just my two cents
@@niconiconii4561 just ask Adam which one he prefers 😉
@@gudjuju yup. They dared to call it BAKUTEH???
Any Dish ever : Is in the video.
Adam : Thats without doubt my favorite dish!
I understand about that part of Adam because I'm like that also. It's so great to have lots of faves. 😋 Food is life. 💕
First tasted it when I visit Malaysia for business trip. A local introduce the dish to us and fell inlove with it completely. Never thought that this consists of different herbs! Great cooking Adam!
for those not familiar the angelica/dang gui can be a bit of an acquired taste. even some people native to regions where it's part of the cuisine dislike it so just...i dunno give it a sniff when you find it at the store it see if smells appealing
that's a perfume for me :)
Haven't had bak kuh the since the mid 80's..used to stop by a stall for breakfast in KL with a customer. You can't describe the depth of the taste but your video makes me remember every mouthful..I'll be giving your recipe a go to try and revive the memories...thanks
In awe for this amazing dish, Bak Kut Teh which i can so proudly say is where i am from, has travelled across oceans to be recognized and given a great rendition (not saying the most traditional way of cooking - sorry adam lol) and finally shared to thousands of people in Australia, let alone millions across youtube community. This dish not only represents the humble beginnings so many chinese migrants who immigrated to Malaysia back in the 20s and 30s, it carries so much value, hardship and legacy. Till this day, only a few OG families are still in business making the original recipe, and its down to the current generations to carry it own but have leading their own vision of success whilst valuing tradition. Excited to see the culinary world dissect and understand this dish and more with Malaysia's culture and food! KLANG 4EVA!
I grew up having this soup cooked by my mum and grandma. This is such a relaxing well done video - thanks Adam. Brings back some memories for me!
Yay! Malaysia dish is featured in the eyes of the world! Last week I went to Chinese herbs store and asked the old man to pack the herbs for me. It tastes so much different as compared to those in the packages.
Had a dry bak kut teh when I was visiting KL, much preferred it to the more traditional, soupy version. I've been around the world and Malaysia was my favorite country I've visited. Such an absolutely amazing, underappreciated food culture. So happy to be able to find things like this on UA-cam!
Thank you so much for this recipe. My late grandfather used to make this for us and this just takes me back to Sunday lunch family gatherings! I never got to learn his recipe. I will try yours. 🙏
Been following your journey since Master Chef, this has got to be one of the closest to taste home made BKT I've tasted. P.S, i grew up in Klang. Love your videos Adam, keep em coming.
Yes! He took a bite of his food after he made it! Such a satisfying thing to see you eat your food after you make it. Like a lot of food channels and famous food network host do. And that's what I find most satisfying about food shows. We love to see your reaction. It completes the visual cooking/eating experience. Thank you.
Adam, I have been watching your videos for a while now and I'm actually super excited about this episode because I'm from Klang. Glad to see the name of my city being represented for what it is famous for. Bah Kut Teh. Thank you!
I’m from Malaysia (live quite near Klang) and I’m intimidated by the herbs 😅. Guilty of using the sachets to cook (only because of lockdown). Usually we eat out for Bah Kut Teh. It’s an absolutely delicious dish.
i cooked herbal soups from my grandma recipe its pretty good and the herbs he used are not that far off but I definitely agree with you, we usually eat out for that Bah Kut Teh mostly becuz I don't trust myself XD
Adam Liaw is a clever chef n humble. I saw him before become Profesional chef. Every foods he made I wanna taste it. Always makes me drool.. Success for u Adam Liaw.
Looking at the ingredients, I barely know anything actually. But damn the lesson about balancing bitterness was priceless. I really hope I can make this by myself someday. I will put this comment here for now and get back later after making this. (Again, someday I hope)
Acids are sour, bases are bitter. You can often reduce bitterness by lowering the pH of a dish.
I think I'm going to try making it from a 'packet' first to get a feel for what the target aroma/flavor profile is.
After that, I might be more inclined to make it from scratch.
Also, I'm itching to see how the Insta Pot tackles this.
I will say, though, that offal and off-cuts are very hard to find in US groceries; most consumers seem to be too squeamish to buy something that looks like a pig's foot, nose, or ears, but will happily buy a pork cutlet.
It's so calming to watch you cook Adam. Thank you.
I usually add oyster sauce whenever i cook BKT. I find it taste very similar to what i had in klang
Oh wow! I only started looking up recipes a few days ago as I wanted to try to make one from scratch! Great timing Adam!
Ah, this is what some of us call the "Claypot" version - tends to be lighter and less herbal-tasting compared to the Klang (Hokkien) version. In Malaysia this is sometimes known as Teochew BKT.
One of our fave when we went to Singapore! I am here on your Channel because of this and the Hainanese.
Finally a spot on video for Bak Kut Teh and probably the best one on UA-cam!!! Klang style BKT ftw!!
And now the circle is complete... this is the best pork soup hands down.
Those herbs are great for soup. During my time in the kitchen we are using those kind of herbs of course for bak kut teh, Chinese soups such as double boiled and 8 treasures. But just a chicken soup with those herbs, fresh coriander and leeks is already heaven for me.
Those days after our nights out, this was the go to food as this was which would be open in the wee hours. The other fav late night grub,was oyster eggs... ah memories,😭😭 From Klang, living in Canada 32 years.There is nothing like the authentic Malaysian Chinese food. ❤️
instead of sugar, i use red dates in my bah kut teh herbs :p try it sometime
Lifestyle makeover brought me here! You can make this dish in game so i really wanted to make it!
American here, I love searching out new to me dishes, and adore all kinds of Asian cuisines. Realizing Malaysian food is a big gap in my experience because I've never heard of this one. This looks amazing. Going to have to do some searching now. Any other quintessential Malay dishes I should add to my list???
I had my first Bak Kut Teh in the Fullerton Hotel in Singapore several years ago. I didn't care for the pork, but I informed the hotel that I would not be paying my bill unless they gave me the recipe. They happily complied. I've made it once, and my secret ingredient was Angelica Root, which was easily obtainable in the Asian Section of our Farmer's Market here in Atlanta. Several of your ingredients I do not recognize, but will double check with my recipe. Currently, I've got the ribs and the pork belly ready to go for a second batch. To those who like Chinese/Asian foods, especially soups, this one is unique. It ain't your father's won ton soup, and since you will never find it on a North American menu, trust us, get the ingredients, consult the internet, and make your own. Adam, thank you!
Care to share the recipe? I will not upvote your comment unless you share
Was going to make it soon. This was just in time! Thanks!!!
Also only have the same ingredients you have - save for the herbs. Double Thanks!!!
Not a meal I have heard of before, I’m guessing it’s super healthy. Interesting, thanks for sharing Adam 😋
MaZEEZaM hahaha not in the slightest
It was supposedly created as a cheap but nutritious meal for the port workers in Klang during the 1800s. The medicinal herbs are there not for the taste but to keep them healthy and strong.
It's an acquired taste though, if you're not used to Chinese medicine, this will taste bitter and strange, but I love it. However, because it's quite a heavy meal, I wouldn't eat it every day.
its a very good dish when the weather was cold , its rlly warming like a hug
Yes it is healthy with the herbs & the bones boiling for hours, it's like having a jazzed up bone broth with the melt in your mouth meat. It's rich in collagen as well with pork trotters added in. An excellent keto-friendly thing to enjoy, without rice.
My favourite meal that i would ask as a last meal. Was thinking of making it just recently but wow im glad i watched this first. I love the recipes from this channel
I'm so happy you are following the OG bak kut teh
Can't forget this. The first ever food i tried in my very first visit in Malaysia.
Adam, could you please show us a good way (or two!) to make fish balls? I'm having trouble finding a good recipe. I love your videos! Very helpful and a pleasure to watch.
Have you ever seen the balls on a fish? You're gonna need a million to get full!
@@junoskinner3718 *so* original. Next you'll try and tell me a knock knock joke.
One of my all time favourites. In Cantonese we call it, and excuse the English spelling of the pronunciation, Luk Gwut Cha - meaning something close to literally like boiled bone tea. But fundamentally, the meaning of the dish's concept is more or less the same. For me, it's perfect on a cold winter's night and medicinal too which adds extra comfort as well as flavour dimension. Serve these with a side of those fried savoury Asian "donuts" and a typical condiment to go with it is a dipping sauce of sweet soy sauce, ketchup manis with sliced fresh pequin or bullet chillis in it. Have this for dinner with your date or lover... the snuggles on the couch or in bed will be that much cosier.
It's 'Yuk' instead of 'Luk'.
Ive had the klang version, and it is oh so good!!! This looks comparable but a ton of work!
We have a version of it in the Philippines called lauya. One of my comfort food..Same, you used pork ribs and belly but used only garlic, peppercorn, salt and vinegar as seasoning. The resemblancd with bak kut teh is uncanny so that is why I like it.
There's a version of BKT in Singapore that's very close to lauya, with the exception of vinegar.
Well done, Adam. That looks great 👍🏽😁
Thank you for making a video on this recipe! This is my favorite dish when I was in Singapore. It’s great to know how to make it from scratch!
Excellent timing! I cooked this same soup just 2 nights ago. Love it!
One of my favourites, right up there with stewed pork [belly] and preserved veges. If you want a light soup, but still have strong flavours, it's nice to have some dipping sauces on hand for the pork. I like combos like light soy + white pepper + sesame oil. A vinegar based sauce would also be good.
Yummy ! Truly authentic bak kut teh. Some Klang bak kut teh sellers add a bit of corn starch into the soup to make it smoother. Sea cucumber can be added too.
Bak kut teh is probably one of the best dishes in Malaysia for me. I'm not a fan of soupy dishes, but Bak kut teh is the one that I can eat more of.
Please make a video on Klang dry Bak Kut Teh! Much love from Malaysia!
Hey Adam, I just tried your Bak Kut Teh recipe this morning. It's crazy delicious!!! Even better than the only three bak kut teh vendor in my City. Lol
Having lived away from Malaysia for 12 years and missing this dish, I decided to give this a shot after not getting good results from the prepackaged ones. The one I got had barely any taste of herbs, also a sickly yellow colour. I like a more bitter and herbal taste and this blew the packaged ones out of the water. I made 10 herb bags and keep them in a sealed container so I don't have to measure it every time I have a craving for it
malaysian pride!! bak kut teh is lifeee ❤️🤤
Yumm! The best winter meals
Beautiful production, as always.
Hey Adam, sweet Panerai!. Noticed the AP in your other videos too, NIce! The food looks good too, home made Terry is now one of my staples.
Wew sarawak pepper 🙌🏻. He knows wassup
Bak kut teh is GODSEND, I love this soup SO MUCH
Love your dishes Adam! For your next video could you do Chinese steamed egg?
I need an ADAM steamed egg tutorial!
Very nostalgic ^_^ hope to try this one day. Love all your videos!
I like to eat the herbs ,great recipes .
Adam! I tried, and liked, Bak Kut Teh when I was in Penang
Ive done a bunch of your recipies before, really like your explanations too !
Only watching this for entertainment cuz this dish I will probably never do myself :-p
Nice recipe. I love bakuteh. Somehow, it's not easy to find one with balanced flavour. I sometimes use the packet herbs & cook with smoked wild boar ( my own version).
True fact: The teh in Bak Kut Teh isn't actually reffering to the soup itself, its actually reffering to the fact you have alot of tea with the soup...Don't know how it got this way but its good
Fascinating to watch this dish being created. Definitely a pork lover's dream. I would like it with just the pork belly done crispy.
You can do a Chicken version of BKT. The Malays/muslims love it and in recent years getting popular in KL.
As a malaysian currently living in australia, watching this video brought tears to my eyes. I miss having bakuteh with the family in Klang. Plus your background music wasn’t helping
Hia ! Have you ever considered making 'Bun Cha' ? I had it once in Vietnam, and to date it is still one of the best dishes that l have ever had. Nothing can beat the shower stool seated alleyway where we had it
his channel focus is mostlly japanese and malaysian though.. doubt he would make that
Im vietnamese. Thank you
This looks A M A Z I N G !!!!
You're the best Adam
Ramen and Bak Kut Teh fans might enjoy the film "Ramen Teh", about a guy who combines the two dishes.
I love Bak Kuh Teh and I miss it so much!!! 😭
Looking at this while eating Klang Bak Kut Teh in klang
If you enjoy Adam and the food he makes, you can join the r/adamliaw subreddit to share the meals he's inspired you to make
Run out of Bakuteh package. Thanks for the recipe
I've only had the Garlic, Star Anise & White pepper Bak Kut Teh, but this sounds great. m
I rarely chuckle when watching cooking shows but this was pretty funny 6:44
Enjoy watching your video as always...btw, u change the watch?
It's really mouthwatering 🤤
just found this channel because of covid and so inspired. thanks for the amazing recipe. could you make recipe for sapporo soup curry please :)
Thank you for this! I really wanted to know the herbs and spices that go in! Star aniseed and goji berries I have seen added too.
Cheers from Singapore! Keep up the good work
I like to sear the meat first and deglaze to give an extra layer of texture and flavour to the (already delicious) soup. Not traditional but a touch of western technique goes a long way to elevate this to another level.
Oh yeah Sarawakian pepper! :D
It looks amazing!!!
thanks for the amazing content
Gorgeous dish, Adam, but I think beyond the means of most mortal men. It is very inspiring and I'm sure I'll try to fake-up a version as best I can. Cheers!
Eat the meat with thick soya sauce mixed with chopped red chilli padi & garlic
Stunning recipe
Nice one!! I've been looking for the list of herbs and names.
Bah Kut Teh.. I simply love this dish
Cooked this recipe and it was awesome. But what is the song in your video tho? You didn't let us know!
Its very easy... common herbs.
Loved your flavor Japan series!
Adam, your videos are so well made and I'm going out to buy bak kut teh tmr!
Using shou di is much better than soy sauce because it help the kidney n keep our hair black too. ❤️❤️❤️
Klang KL Bak Kut Teh best. Their thick broth is brownish with herbal delicious.
Love singapore Bak Kut Teh very much
hello, I am from the USA and I'd like to know where I can buy your pot? looks lovely!
FYI Different regions have different flavour profiles for their Bak Kut Teh as if you can say it's SPECIAL
Personally like the ones with more herb flavour and less pepper
I think black beans would also go well with this recipe. Haha great video as always. Learned a lot from you, Adam. Keep up the good work! :D
We don't eat it with black beans... But you are welcome to add those in. Be sure to tell us if it tastes good!
@@jenniealexxa I haven't tried Bak Kut Teh yet but we do have a similar dish here in the Philippines. It's called Sibot Soup. That's where I got the idea of adding black beans. Will let you know once I try it! :D
Looks amazing
Can you try to generate a Japanese dish with regular American products and spices.