Bak Ku Teh - 肉骨茶

I couldn't remember when was the last time I had Bak Ku Teh; it was probably few months ago.

Alan and Kher Xing have just moved into a 1-bed apartment in the city centre 2 weeks earlier and he invited Siew Leng and I over last Saturday for dinner.


Alan has always been a good cook and he prepared Bak Ku Teh this time round!


Apart from the chinese herbs and porks, he added shiitake and enokitake, which are more commonly known as the chinese black mushroom and golden needle mushroom. It's simply delectable. ;)


The dinner was completed with boiled lettuce, or 油菜 and chinese tea! It's believed that tea would aid the digestion of fats of the pork meat consumed.

Dear Alan, please invite us to come over more often ok! :p