How to Make Bak Kut Teh from Scratch | No Packets Required | Klang

有茶卻不是茶的肉骨茶﹙Bak-Kut-Teh﹚，「茶」其實是指加入多種藥材煲成的湯水，並不是茶葉沖成的茶湯。 肉骨茶發源地是馬來西亞，當地一位餐廳店主李文地先生，因賣這種肉骨湯聲名大噪，顧客稱作「肉骨地」。

There are three main types of bak kut teh. The Teochew style, which is light in colour but uses more pepper and garlic in the soup. The Hoklo (Hokkien), uses a variety of herbs and soy sauce creating a more fragrant, textured and darker soup.

It’s no secret Klang triumphs when it comes to being the best bak kut teh spots in Malaysia and even the world. However, heading to Klang can be a distance for some and here is why we’ve come out with 10 best bak kut teh spots you can find in

去年一月份一個人去了新加坡。一個人旅行有一點很糟，就是我這種走到哪吃到哪的人，菜式點不多。但好事是，肉骨茶似乎完全就是為一個人設計的，一大碗湯，兩三條肉骨，一碟油條，一碟指天椒醬油，一碟小鹹菜，一碗米飯，一杯好茶，一頓飯就圓滿了。最誇張是一天吃了兩頓肉骨茶以後，半夜在酒店覺得好餓好無聊，出去走著走著看見賣肉骨茶的攤檔，結果坐下來又吃了一頓。吃完以後感嘆連路邊攤的都好吃是要怎麼破！/(ㄒoㄒ)/~~ 回到雪梨以後去過一些東南亞餐廳嘗試肉骨茶，做肉骨茶的本就不多，大概也是賺不到什麼錢，而且味道都和在新加坡吃到

“Bak kut” translates to “pork bones” in Hokkien. While some have translated “teh” as “tea,” there are stories that claim the recipe comes from a cook named “Teh.” Whichever it is, it is generally

肉骨茶 （英語： Bak kut teh）是一道用排骨熬製的 閩菜 湯品。 起源自 馬來西亞，在兩地華裔中更受歡迎。 之後也廣傳於 中國大陸 、 臺灣 、 港澳地區。 [1][2]