Bak Kut Teh can be translated as meat bone tea or pork rib tea. However, there is no tea in the soup. Instead, oolong tea is often served on the side with the dish to counterbalance the meatiness and richness of the soup. Generally accepted creation legend is of a laborer from southern China bringing the dish to Klang, Malaysia, where it spread to neighboring Singapore and Indonesia.
How long can it be kept for?
1 year in frozen
