Hailing from Seremban, Negeri Sembilan, Malaysia, this stall serves a robust herbal BKT made according to a decade-old family recipe.
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Their soup takes after the Chinese Hokkien herbal bak kut teh (black) style popular in Klang, Selangor, Malaysia. But there are several differences with their family recipe.
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They use 10 herbs, omitting some which cause bitterness, resulting in a pronounced sweet savoury flavour to their soup / broth, followed by a light herbal salty taste. Less intense than elsewhere, very drinkable.
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The claypot is filled with a medley of ingredients, all stewed till soft and tender, yielding easily when bit with a light chew, including pork belly, pig's stomach, pork ribs on the bone, tofu puffs, and pig's intestines.
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Noticeably missing are the vegetables; button mushrooms are available as add-ons, lettuce and chye sim / Chinese flowering cabbage as sides.
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The pickled salted mustard greens have a juicy crunch to texture, with a light salty vegetal sweet flavour, nicely balanced.
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Overall, this is hearty, tasty, and comforting.
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Bak Kut Teh
Jia Bin Klang Bak Kut Teh
@ 62 Rangoon Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html