Tuesday, November 30, 2010
BKT: A Love Supreme
There's nothing quite like a boiling hot claypot of pork rib tea fer dinner during the rainy season to warm them tired bones & to soothe a growling belly.
And just before me heads over to me neighbourhood stall, here are a few things to note:
1) This dish is TRULY MALAYSIAN. Abso-fooking-lutely nay argument. Nay Indonesian or Singaporean or even Honkie can lay claim to it with its birth place in Klang. Like all great dishes, it has very working class roots & was probably devised as a means to cook all the "discarded" porcine parts.
2) A sign of a GREAT BKT eaterie is how many Indians are seated in it! Ever notice how Indians gravitate towards BKT? And let's face it, Indians are very CONSERVATIVE diners. Me has seen olde aunties in their saris, y'know the ones that won't even eat thosai outside their own kitchens, happily digging in. Maybe coz its such a wonderful post-thani supper . . . ?
3) Many "purists" say the claypot is a KL thing & adds fook all to the flavour. That may be true, but the claypot keeps the broth bubbling hot that little bit longer & that, in me humble book, is well worth the effort.
Ok, me is off fer me weekly dose of Love Soup & cordially invite ye to share yer thoughts on this wonderful dish &, of course, yer fave BKT hang outs.