My love, my passion and my life with Bak Kut Teh just went back very long way. We were like blood brothers. Everytime I see Bak Kut Teh, I just want to have it. Yes it grown to be my favourite food, some even have it everyday. As for myself, I just love dropping by Pao Xiang Bak Kut Teh, this time I found myself lunching the outlet at SS15, Subang Jaya with Datuk Danny Ooi.
Before indulging the lunch Datuk Danny Ooi was with us explaining on how Pao Xiang Bak Kut Teh is prpeared. Datuk explained to us the tied cooking method of Pao Xiang Bak Kut Teh. The meat is tied firmly with cotton string to extract the excessive fat and oil from the meat while also to make sure the meat is well kept intact over the long process of stewing.
Datuk also noted us that four to five high quality of Chinese herbs are used to retain the authenticity taste and flovour of the soup and the meat. Pao Xiang Bak Kut Teh is also known for it’s unique thick flavoursome soup based and their technique of maintaining the warmness of the dishes using lighted candle.
As the explaination went on, Bak Kut Teh is traditionally believed to replenish and improve blood circulation, restore vital energy and warm the sotmach as well as rejuvenating one’s looks. Ingredients such as Angelica, Szechuan Lovage, Pepper, Star Anise, Cumin, Citrus, Pelargonium. Cardamon, Fructus Tsaoko, Longan, Fragrant Solomonseal Rhizonev, White Pepper, Cloves, Locorice, Momordice Grosvenori, Garlic, Ginger and Mushroom.
The Bak Kut Teh came in many variation of meat such as stewed pork knuckle, ribs, pork belly, pork tendon and innards. My favourite was the Sai Kut, small bone. It was truly a lunch experience and lunch-ing with awesome people.
Thank you Momo Natalie for sharing this experience with us and introducing to us Datuk Danny Ooi’s fabulous Pao Xiang Bak Kut Teh experience. . . . . . .. . . I just love them! my little Bak Kut Teh exploration!
Restaurant Pao Xiang
No 56, Jalan 15//4
47500 Subang Jaya
Tel No : 03-5621 1779