Yap Chuan Dry Bak Kut Teh @ Puchong
April 15, 2008
Dry Bak Kut Teh has always been on my must-try-list. It is sold in Penang but no need to try also know it won’t be as nice as the ones in Puchong or Klang. Simply because Dry Bak Kut Teh is the creation of a whiz kid from Yap Chuan Restaurant in Puchong.
If you remembered, there was a competition organized by a local Chinese daily in search for the top 10 or 100 Bak Kut Teh in Malaysia. This kid, then 14 submitted his own version of Bak Kut Teh and that earned him the Bak Kut Teh King status. Whoa.. great achievement.. and to think that I may don’t even know how to cook instant noodle when I was 14.. shame LOL.
Although it is called Dry Bak Kut Teh, it did not have the slightest relation to the original soup version. It tastes nothing like Bak Kut Teh, not even a hint of Chinese herbs and spices! This leads to some people questioning the need for Dry Bak Kut Teh. I think it is a clever marketing strategy. Because if you come up with a new name for the dish, it may not be as successful. But when you claim that it is a new variation of Bak Kut Teh, it will immediately trigger all Bak Kut Teh lovers’ interests. And tell me, who doesn’t love Bak Kut Teh in Malaysia? It’s a local food icon.
Pork cooked using Bak Kut Teh’s herbs and spices are added into a claypot of dried chilis, fried cuttlefish and lady’s finger. Oyster sauce and dark soya sauce are also added for the flavor and color. The meat is spicy and absorbed the fragrance of the herbs, spices and cuttlefish completely. RM9 for single serving, very nice!
Of course we also ordered the soup version @ RM8. It was OK, the soup was thick enough. For me, Klang’s Bak Kut Teh is still the best.
Then, a plate of oily vegetable to make it a balanced meal.
At first I preferred the soup version. But the more I ate the Dry Bak Kut Teh, the more I like it. It takes a while before you are hooked on it lol.
Do try to come in the morning or noon if you must have yau char kuai with Bak Kut Teh. If you’re coming from Seri Kembangan/Cyberjaya, just drive along LDP until you see a road sign leading to Bandar Puchong Utama. Go up the overhead road and immediately after coming down from it, look to your right and you will see the restaurant. Or you can refer to GourmetSharing for the map. I have no regrets trying it!
Technorati Tags: Puchong, Bak Kut Teh, Malaysia, Dry Bak Kut Teh, Bak Kut Teh, Puchong
i totally agree that the dry bak kut teh is totally something new and definitely worth trying..
did you say a 14 yr old kid created this?? no way!
lotsofcravings’s last blog post..Restaurant Kung Jung @ Pavilion, Kuala Lumpur
yes, it is
14yo kid?? No kidding??
jason’s last blog post..I Like CCF Too!
Will be going to Klang for Bah Kut Teh wei this Saturday. My friend want to try out his new Lancer.
Simon Seow’s last blog post..Cute Beagle Puppies For Sale
eh Yap Chuan? any way related to Yap Beng? thats the famous Bak Kut Teh shop selling both wet n dry versions in Klang. Both also not bad, but on a Sunday morning, the wait is relentless.
J2Kfm’s last blog post..Penang Food Tour (Part 6) – Double Breakfast, Again?
wow…14 yr-old can cook up a storm eh?!?!?!
Can’t find any dry bak kut teh in pg
buzzingbee’s last blog post..Fancy some Gelato?
Never eat before Bak Kut Teh xD
One day I need to go Klang! XD
chingy’s last blog post..5 Things About Me
A Chinese Malaysian who has never eat Bak Kut Teh before………….. omg
dry bak kut teh,, i had tried at Klang area… it is nice…. ya .. u r right.. there is no way any relationship between dried and normal bat kut teh…
i like both type…… Penang got sell also… but not as good as what we take it at Klang or KL area….. so kesian…
but some of the BKT shop at Penang did put effort in and worth trying also… as Klang so far from here….:P
PenangTuaPui’s last blog post..Hawker Food: Peng Hwa Lok Lok – Pulau Tikus
thres a nice bkt place at equine park, sk too..hehe
Hmm, i still prefer the ‘wet’ bak kut teh, hehe, maybe I didn’t have the chance to try the one you mentioned above. Perhaps i’ll changed my mind after i tried it?
Jys’s last blog post..My Favorite Nasi Lemak!!
Pg has or not?
hahaha…there is a dry bkt stall near my place but dunno still selling anot. Hmm….kinda….hangus….hor?
Jian aka Cokeworld Citizen’s last blog post..MnM Marathon
Ehh.. not hangus at all
It’s the dark soya sauce and oyster sauce’s color.. like when you eat kung pou or 3 cup chicken.. the color is like that.. yum yum oh!
Wow, looks yummy! I’d love to drop on you (here via EntreCard) but I can’t find your widget…
Hey, glad to see you back on EntreCard!!! Wife and I just need to look at your photos every evening for supper… :p
C K’s last blog post..The King of Fruits!
vk: I am not back actually, my Entrecard account has been deleted. BTW I have added you to my blogroll, add me when you get this ok
Glad to see you again! Where’s your Entrecard widget?
eastcoastlife’s last blog post..Mas Selamat’s Escape : Amazing 11 minutes!
vk: Hi, thanks for coming
My entrecard account has been deleted.. so no widget is on
I was about to ask the same question about your widget and then I remembered… D’oh! Added you to my blogroll as well.
Hey btw, you still can drop Entrecards with your account deleted?
DeltaP’s last blog post..How To Check Media ID In Blank DVDs
I was wondering about your entrecard widget too…
lina’s last blog post..Kanazawa – Visiting Kenrokuen
Sure thing. Will be adding you in my blogroll. But I can’t your blogroll, is it on this page?
Anyway, was wondering why your EC logo appeared in my EC ‘inbox’ even after your account is gone…
But will definitely return to your site regularly for more food (photos)!
Cheers!
C K’s last blog post..Love thy Neighbours…
Totally agreed that it is good and unbeatable. I recently visited a restaurant near Jln Tun Razak Genting Taxi stand on “Yun Kut Teh”, a goat meat bak kut teh. It is delicious.
[...] I am really hooked to Dry Bak Kut Teh. Ever since I tasted it in Yap Chuan, I have been craving it especially when I am really hungry. Thankfully there’s Yap Beng in [...]
[...] to be clear is that I actually anticipated the Dry Bak Kut Teh to taste like those I have tasted in Puchong. Well, simply because that’s the only Dry Bak Kut Teh I have ever tasted so far. When I [...]
Hi,
I went to this bkt last nite and the taste was the worst bkt i ever taste….
Normally bkt come with button mushroom, chinese mushroom… this 1 only come with rib, or any part that you order. (pork,taufu pok and etc)…
Klang bkt is the best… rite?
vk: Hi Ai Choo, did you order the dry or wet Bak Kut Teh? I hope you know Yap Chuan is famous for the dry Bak Kut Teh
Of course I agree that Klang’s BKT is the best
lol…yea famous with the dry bkt…
by the way,1 of the bkt i ate in klang…no mushroom at all…it’s juz the meat n soup totally original taste…
i personally think it’s good
this place the bah kut teh is the worst one i eaten.. not nice at all…
Firstly, i will pose two questions –
1)Have you ever notice that, for those shops that sell individual bowl of BKT, they normally will frawn whenever you request for top up of soup (unless you top up a bowl of rice)? Especially those who really have delicious and quality soup, right?
2) And have you ever notice that those stalls who are willing to generously top up your soup request also have dried BKT?
Let me share with you my insights (Being a BKT lover myself and staying in Klang for some many years). Dried BKT meat is derive from the ones cooked in the soup type. They will then place the meat in claypot and add in oil, some Cheong Chan caramel sauce, a lil bit of oyster sauce, dried chilli, slices of ladyfingers and bits of dried cuttlefish for the taste. Which is why they call it dried BKT, and they do serve a bowl of BKT soup to go with your order.
Now ……let me tell you a story about the reason people created or sell dried BKT at their shop. Believe it or not is entirely up to you la…..
You see, all of us BKT lovers love the soup and normally would want to top up the soup many many rounds right? In order for the BKT sellers to meet the customers requirements, they need to use more meat and bones to prepare the soup. But at the same time, if they continue to sell only soup base BKT, they will still face the same problem. Hence, they come up with an idea and serve you dried BKT. Some people people prefer dry BKT and would have taken less of the soup. This way, they have some “Savings” for those who soup lovers.
What do you think of this theory of mine?
Please share your views and comments.
I think the idea of having a dry bak kut teh is the same like having dried prawn mee, dried curry mee, dried koay teow soup etc. If there’s a soup version of a dish, there ought to be a dry version of it. But for dry bak kut teh, it is not as simple as adding dark soy sauce and omitting the soup. It is actually quite a well thought dish because of the addition of okra, dried squid and dried chili makes it much more fragrant.
I didn’t think from the cost’s point of view though.