Bah Kut Teh (transliterated Hokkien for "Pork rib tea") is a soup dish served in Malaysia and Singapore. It is eaten with rice or fried dough crullers. Generally it is served in a clay pot with various parts of the pig, various varieties of mushroom, lettuce, and dried bean curd sheets or pieces (taufu pok). The soup itself is a broth which consists of several herbs and spices (including star anise, cinnamon, cloves and garlic) which have been boiled together with soup bones for many hours. It is usually accompanied with tea in the belief that tea dilutes or dissolves the copious amounts of fat which is consumed in the eating of this dish. Tofu (also bean curd or doufu), is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea-salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way cheese is made from milk. ...

Bak kut teh has variations usually depending on the closest major Chinese enclave. Klang is regarded as the place with the tastiest bah kut teh. Indeed, the dish is reported to have been invented in Port Klang for port coolies there in the early twentieth century. Klang Municipal Council building with old Raja Mahdi forts gate in the foreground. ... Port Klang (in Malay Pelabuhan Klang) is the main port of Malaysia, located in the district of Klang in the state of Selangor. ... Coolie refers to unskilled laborers from Asia of the 1800s to early 1900s who were sent to the United States, Australia, New Zealand, North Africa and the West Indies. ...

Most punters are almost religious about their favourite bah kut teh outlet. It was not surprising to know of Klang businessmen a generation ago who frequented the bah kut teh store on a daily basis.