Traditional Food at Selangor
Mee Bandung Muar
- In the Mee Bandung case, it is a cuisine originally consisted of only noodles and eggs besides of its soup made of the mixture of chilli, onion, spices, shrimp paste and dried shrimp. Later, theMee Bandung recipe had been improved with the addition of shrimps, meat, fish cakes and vegetables. Even though Mee Bandung is now available nationwide throughout Malaysia, the one served in its own hometown in Muar is still considered the best and the most delicious. Bak Kut Teh
- Bak Kut Teh is a Chinese soup popularly served in Malaysia, Singapore, Mainland China, Taiwan and the Indonesian island of Riau (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. Garnishing includes chopped coriander or green onions and a sprinkling of fried shallots.
Mee Bandung Muar
Bak Kuh Teh
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