Cover Bak kut teh, a hearty pork rib soup dish of Hokkien origins (Photo: Getty Images)
Bak kut teh, a hearty pork rib soup dish of Hokkien origins (Photo: Getty Images)
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This hearty soup joins nine other dishes in a recent announcement by the government
Bak kut teh, the herbal and soupy pork rib dish popularised by the Hokkien community, has been officially recognised as part of the national heritage according to the government.
Alongside the dish, nine other food items were also declared to be national heritage objects, according to a publication by the government on February 24. The other food items are Kolok Mee, Burasak, Nasi Ambeng, Dodol Kukus Tahi Minyak, Kuih Genggang or Kuih Lapis, Kuih Karas, Uthappam, Jeruk Tuhau, and Air Katira.
Read more: MY vs SG: The differences between Malaysian and Singaporean bak kut teh
Above Nasi ambeng (Photo: Wikicommons)
Nasi ambeng (Photo: Wikicommons)
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Listed under the soup category, bak kut teh’s origins are often debated though many believe that the pork rib soup traces its roots back to the Hokkien community in Port Klang, where it was taken as a nourishing tonic among labourers in the early 19th century. Since then, the dish has taken on many variations, from its Teochew-style counterpart, which has more pepper and garlic in the soup base, to the increasingly popular dry style of bak kut teh.
Above The popular kolok mee in Kuching, Sarawak (Photo: Getty Images)
The popular kolok mee in Kuching, Sarawak (Photo: Getty Images)
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Under the staple food category are three dishes, namely Burasak, Kolok mee and Nasi Ambeng. Burasak originates from Johor and consists of glutinous rice cooked with coconut milk and palm sugar, wrapped in banana leaves and steamed until tender. Kolok Mee is a popular noodle dish from Sarawak, featuring thin egg noodles tossed in soy sauce and spices, often served with slices of chicken or pork meat. Meanwhile, Nasi Ambeng is a rice dish often shared as it is a hefty serving consisting of fried chicken, rendang, vegetables, sambal, and traditional condiments served on a large platter.
See also: Neighbourhood noodle shop Slurrp gives back to the local Sarawakian community
Above Malaysian traditional cake for dessert called Kuih Karas (Photo: Getty Images)
Above Kuih lapis is a traditional Malay nyonya sweet desert (Photo: Getty Images)
Malaysian traditional cake for dessert called Kuih Karas (Photo: Getty Images)
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The kuih muih or traditional cakes category sees the addition of Dodol Kukus Tahi Minyak, Kuih Genggang or Kuih Lapis, Kuih Karas, and Uthappam. Dodol Kukus Tahi Minyak is a steamed sticky sweet delicacy from Pahang, while Kuih Genggang or Kuih Lapis is a sweet delicacy of Peranakan origins comprising colourful layers of rice flour. Kuih karas is a crispy traditional snack from Kedah and Borneo made from rice flour. Uthappam is a thick crepe-like dish with toppings and is of South Indian origins.
Above Uthappam, a savoury crepe from South India (Photo: Getty Images)
Uthappam, a savoury crepe from South India (Photo: Getty Images)
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Meanwhile, under the appetiser category is Jeruk Tuhau, a pickled dish consisting of wild ginger popularised by the Kadazan-Dusun community from Sabah. Finally, the drinks category lists Air Katira, a sweet, refreshing and greenish drink made from katira gum, which traces its origin to Johor.
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Sim Wie Boon is the general manager of Tatler Malaysia. Previously the print and digital editor, Sim hails from the land of the hornbills, Sarawak. Sim is now based in Kuala Lumpur and brings more than a decade of experience in the media industry as a journalist and broadcast producer.
As a self-proclaimed geriatric millennial, he appreciates the finer things in life, from savouring a sip of single malt whisky to relishing in the deliciousness of char siew. While reminiscing about the indie-sleaze era, Sim now finds solace in the soothing tunes of ambient music, staying active through running and occasionally succumbing to the addictive world of doom scrolling.
Follow him on Instagram or Threads at @simwb
