Food >>>

A food war with Singapore and Indonesia?

Thanks The Star for quoting me in this news article, but it’s much better to give out my blog URL too. 🙂

Hainanese chicken rice is neither originated from Malaysia nor Singapore. The recipe is inherited from a city named Wen Chang in the China Hainan island. But Hainanese chicken ball rice was invented either in Muar or may be in Melaka.

Bak Kut Teh is truly a Malaysian dish, which is originated from Klang. Singapore is hijacking from Malaysia and claim theirs.

I gonna write its naming origin.

The inventor of Bak Kut Teh is named Lee Boon Teh (李文地), a medical sensei from Klang Selangor at about 70 years ago. In the old time, Chinese traditional traders are called with his/her trade name in front of their second name.  For example, Tan Ah Yong, a pork seller is called Pork Yong.

Lee Boon Teh, a part-time pork rib soup trader was conveniently called Bak Kut (肉骨) Teh and also a pot of Chinese hot tea is served after the dish. Klang folks are mostly Hokkien descendants, Bak Kut Teh (肉骨地) is in same pronunciaton with Bak Kut Tea (肉骨茶).

Therefore Bak Kut Teh is mistaken as Bak Kut Tea even if tea is not an ingredient of the dish.

The third generation of Lee is still running a Bak Kut Teh shop in Klang.

Kedai Makanan Seng Huat
No. 9, Jalan Besar, 41000 Klang, Selangor.
GPS Coordinates: 3.0425973N 101.4480329E

This shop is too pride with Lee’s traditional recipe and set a few rules like no additional soup and no chili sauce served to customers.

What is Bak Kut Teh?

The soup stock is herbal base, herbs like anglelica, cloves, star anise, medlar seeds, szechuan peppercorns, etc. are mixed with pepper, ginger, wild ginger buds, garlic, bamboo cane, pork bones, pork meat, pork intestine and giblets, all slow cooked for hours. The soup is usually served with white steam rice.

Running a check on chilli crab’s origin

Thursday, September 24th, 2009 09:50:00’s-origin

WHERE did chilli crab come from? Malaysia or Singapore? Apparently, Tourism Minister Datuk Seri Dr Ng Yen Yen herself is not sure.

“We’ll see how it plays out ,” Ng said when asked about Singapore’s furore over her statement at the recent Malaysia International Gourmet festival that chilli crab was originally Malaysian.

“We’ll have to do a research to find out its exact origin.”

Last week, Ng claimed that chilli crab, together with other local delicacies such as nasi lemak, bak kut teh, laksa and Hainanese chicken rice, were Malaysian creations but were being hijacked by neighbouring

She also said that Malaysia will stake a claim on these dishes. This has certainly riled many Singaporeans, including the son of the dish’s “inventor”, Roland Lim.

It is claimed that Lim’s mother, Cher Yam Tian, came up with the recipe for chilli crab in Singapore back in 1950, which became a hit with Singaporeans, even to this day, after the dish made its way to restaurants.

Continue reading >> A food war with Singapore and Indonesia?