During my last trip back to Malaysia, I stopped by Kluang, a city in the state of Johore. It’s always great to go places, enjoy great eats, new cooking, and the trip did just that for me. Kluang is famed for its Bak Kut Teh (Pork Bone Tea Soup) so I had many meals of it. I also discovered a brand new kind of Bak Kut Teh using a totally unexpected and remotely distant ingredient: cuttlefish.
If you are a Bak Kut Teh connoisseur, I am sure you are skeptical, very skeptical. I don’t blame you, that was exactly my initial reaction when I heard of it. Cuttlefish in a herb-infused pork bone soup?! That doesn’t sound too appetizing.
But a kopitiam (a Malaysian slang for coffee shop) packed full with throngs of patrons for this specialty couldn’t be that wrong. The shop specializes in traditional servings of Bak Kut Teh with pork ribs, intestines, etc., but the cuttlefish one is what drives fans coming back and begging for more. At the very first taste of the piping hot cuttlefish Bak Kut Teh (served in a clay pot) , I was converted right there and then. Never mind the skeptics and nay-sayers, you just don’t know what you’re missing out…
Over the weekend, I had a sudden craving for it so I made a huge pot with all my favorites: pork ribs, tofu puffs, mushrooms, bean curd skin, and of course, cuttlefish.
Click to get my Bak Kut Teh recipe. To make a side serving of cuttlefish Bak Kut Teh, please follow the steps below.
Ingredients:
1/2 lb cuttlefish
10 tofu puffs
1/2 can button mushroom
A few lettuce leaves
Method:
- Soak the cuttlefish in cold water with some baking soda (to get rid of the fishy smell) for 30 minutes.
- Rinse the cuttlefish with cold water and drain.
- Slit the body of the cuttlefish with shallow horizontal and vertical cuts so they curl up once cooked.
- Heat up a small pot of water and bring it to bowl. Drop the cuttlefish into the boiling water and as soon as they curl up, remove it from the stove, drain the water, and set aside.
- Transfer a big bowl of Bak Kut Teh broth into a claypot. Heat up the claypot and bring the broth to boil.
- Add the mushrooms, tofu puffs, and cuttlefish into the broth and boil for 5 minutes.
- Toss in the lettuce leaves and serve immediately.
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{ 50 comments… read them below or add one }
It looks delicious!
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Ate those with dried cuttlefish infused soup but had not tried this fresh version. Hmm.. throw in a few more vareity, can turn it into seafood bkt-hor.
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I never tried BKT with cuttlefish before leh! And I know I’m missing out on something. :(
Geez..there is a good combinations of textures here – the “spongy” tofu puffs that has “soaked” up all the BKT’s “teh”, and tender pork ribs (yours already fell off the bones), and the “crunchy” cuttlefish…the nearest place I can eat this now is at your place. How?
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Oohh…what a good idea, I’m going to have to try it sometime. I still have BKT spices from Malaysia sent by my dear parents! :)
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we have a seafood version in Sabah, where seafoods are abundant. But they didn’t use cuttlefish! This is really intriguing and worth trying, since I have brought some BKT mix back from Malaysia.Thanks for the recipe!
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actually the one at imbi sells seafood bkt..but how to resist the original pork version!..maybe next time i ask if they can add cuttlefish..
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Wah…Not Fishy meh? Hmm..Must get Chia to try to cook this for me. hahahah :P Chia, are you reading this?
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RM, i’m from kluang and i’ve not even tried it! *blushes* the norm i could get in kluang is pork BKT served with yam rice. what’s the name of the shop/ whereabouts in kluang?
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Salut, I make an exchange with you: A glass of my sweet dessert wine and you give me one of your delicious dish ? ;-) Is it ok ;-) Have you seen my email?
Cheers
Claude
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RM, this is excellent! I really have to try cooking it!
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Yet again you read my mind. We’re hitting winter down in the southern hemisphere and it’s a bit nippy at the the foothills. I was a bit nervous when I first offered it to my caucasian guests for lack of an acquired taste for BKT but they couldn’t get enough of it.
Don’t know if it’s just me but it seems that when you have BKT at the stalls, often there’s more KUT than there is BAK. Perhaps I misread the menu and ordered KUT TEH instead:-)As for the cuttle fish, I will shortly conduct an experiment and advise on the outcome:-).
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Thanks for the hint to use baking soda to get rid of the fishy smell! I love seafood but I’m not big on the fishy smell!
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oooooooh! Bak Kut Teh is just the thing to hit the spot in winter! Your BKT looks scrumptious, RM. I have never heard of cuttlefish used as an ingredient in BKT, but I guess whatever works, goes, right? Love your pics! YUM!!
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You are right ! Kluang has some strange but potent specialities , & one of their exports to KL called Kluang Station is doing well in 1 Utama , PJ. That aside Johore has strange BKTs with all kinds of fishy things but like u say why not !
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Strange that you are blogging about this since I’ve been dying for BKT since last weekend and I’m not a big BKT person. Can go years without eating it… Now where can I get my fix? ;)
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This reminds me of something my colleague told me. He went for a fishing trip in Sandakan and he ate fresh fish BKT.
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Hmmm, I have never tried this version of BKT but nevertheless looks interesting enough to eat. I like all the greens in the BKT too, makes it so much more refreshing.
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bak kut teh with cuttlefish? never come across it. well… at least i can eat the cuttlefish as i never like to eat the bak kut. :)
(i only like the soup)
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Thanks for the warning but it did not help! :)
I can only imagine the rich intense flavours of that broth.
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Since i don’t like chunky meat, this cuttlefish BKT sounds and looks real good to me!
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I’m actually planning on making BKT this week. If I can find fresh cuttlefish, I’ll add to it to. I love the texture of the cuttlefish. :)
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I haven’t heard of this dish, so cuttlefish actually sounds great. Does Belacan in Redondo have this? You make it sound so enticing.
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Too late. Immediately I saw the Bak Kut Teh, I drool over my keyboard already.
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very nice pics! :) looks good. did you have a lot of leftovers? :D
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Too late. Immediately I saw the Bak Kut Teh, I drool over my keyboard already.
Sorry my little daughter loves my mouse and click it before I could stop her.
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I was just coming back to this site to look at your original bak-kuh-teh recipe and this is what I see. I have never had bak-kuh-teh but after seeing it on Chubby Hubby’s site I looked far and wide for the Malaysian version. It is my mission this year to make this dish… as soon as I find the herbs that is.
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Jal – thank you.
Tummythoz – wah, got dried cuttlefish-infused soup? I love seafood, but seafood BKT just seems wrong. But this cuttlefish ones is good. :)
Tiga – easy lah…just come to my house…I cook two pots for you. LOL!
Expedited Writer – yes, try it. You will be surprised!
Mandy – yes, try it, it’s good. :)
Joe – of course there is no way to resist the traditional ones, but this make a great side serving.
Unka – not fishy at all…good lah…you know the texture of this kind of cuttlefish is crunchy crunchy one…you will like.
SC – the shop is in Kluang Baru…the only BKT restaurant there…just ask around, they are famous.
Claude – yes, I saw your email and replied already. I will take the exchange. :)
Anh – please do, you will like this Malaysian classic.
C2 – good luck, the key is to soak in baking soda to rid of any possible fishy smell, and then slit the body of the cuttlefish so they curl. Other than that, a lot of tofu puffs, button mushrooms, and all those good stuff and you will be in BKT heaven. Do let me know the outcome. :)
Wok and Spoon – yes, the fishy smell will totally kill the taste of BKT.
For the love of food – quick quick boil up a big pot of hearty BKT for your winter.
TeamBSG – yes, you are right, the Kluang Station franchise. Went to the real Kluang Station but it was close. :(
Kenny – just go to Klang and ask them for cuttlefish one. LOL.
Teckiee – fresh fish BKT doesn’t sound that great lah. This one the texture is crunchy one.
Audrey – it’s like Chinese steamboat with cuttlefish, but with BKT broth, actually it works!
Lucia – me too, I only like the soup, now I have something to eat. LOL.
Cynthia – rich intense flavor…yes, you are totally right. One must really try this to truly understand how great BKT is. Malaysians are too lucky, we are blessed with the best foods ever!
WMW – now you will have to find one in KL that serves this.
Mina – yes, me too, the texture is sooo great. Not so much about the taste.
Elmo – I can’t remember if Belacan Grill has BKT…but you can call and ask!
Budding Cook – no leftover, next time I bring some for you to taste. :)
The Cooking Ninja – no worries. :)
Veron – the herb is only available in Malaysia, I really should start picking my own BKT herbs and sell them online…I might become rich selling them. LOL!
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Wow! I guess it makes sense since the tea flavor is so light. I haven’t had real bak kut teah in soooo long.
Am going to Malaysia & Singapore in three weeks. Can’t wait to get some real food.
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forgive the ignorance, but what are tofu PUFFS? i love tofu but what are the puffs? and bean curd skin?
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I’ll be your first customer then when you start selling them on-line. :)
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*applause* don’t know what to say… such an incredible idea to have cuttlefish bakuteh….! :D
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thanks RM..Kluang Baru, I know that place quite well, should be able to find it on my next trip back :)
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u r really creative !!!
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I did not know Kluang had that!
Next time must go try it.
Kluang’s famous for its coffee at the KTM Train Station :-)
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I have never tried this before but I am game. Looks interesting.
BTW, have u tried the dry version of BKT? Small bits of ctttle fish and dry chili in the formula make the finished dish really yummy!
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I really really love bakuteh.. especially my mum’s ( http://www.ohfortheloveoffood.blogspot.com/ )
even though i love it , i dont think i will be use to eating it with cuttlefish!
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Interesting! cuttlefish with bak kut teh…I never tried this (or heard of it actually =D)before but would definitely try it when i got the chance.
great pics btw..
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Ming – that’s exciting that you are going back to Malaysia…remember to eat on my behalf.
Jamie Ann – this is tofu puffs (top right corner). They are basically fried tofu pockets.
Veron – thanks! I will have to start taking orders now. Seriously, next time I come back and have an extra pack, I will send it to you. :)
Mei Yen – I am sure you will like it. :)
SC – cool, good luck. And make sure you ask them to add the “foo chuk” into your cuttlefish BKT…so good. :)
Jackson – ;)
Keropok Man – yes, went to the KTM place but it was closed.
Bayi – no, I haven’t tried the dried version…hmmm, dried cuttlefish bits…I am sure I will like it. :)
Chloe – Yeah, that was what I thought until I had it. It’s worth it to try, if you don’t like it, there is always the traditional BKT. :)
Ironeaters – thanks for your compliment about the pictures.
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Wow. Wow!
I haven’t had BKT in a while and was planning on making some soon. Wonder if we can toss some cuttlefish in…
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I love the cuttlefish photo…simply beautiful!
My mom made BKT for me for dinner the other night – it was my first time having it! She also put in Yao Tiew. It was SOOOOOO good.
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Woah! I have a huge crave of BKT. I alway visit to the happy garden BKT, at old klang road also taman cannaught. Now I have a huge crave of your BKT. :)
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wow! Sotong Bak Kut Teh… Once I had fish and prawn BKT in Sandakan I thought it was very nice… until I saw your picture…
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my mum uses cuttlefish in her BKT.
:) Crunchy but unfortunately cuttlefish don’t soak up the herby taste of the soup.
:) coming to ur blog is like putting on 10 lbs per visit.
:)
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Too late…I drooled.
Your site is so nice, malu to promote my little site : http://makanpenang.blogspot.com
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I love reading your blog and discovering little titbits. My fav Malaysian restaurant In London’s called malaysian Kopithiam. Now I know what it means!!
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Cuttlefish Bak Kut Teh? This is really new to me, gonna try it one day. Thanks for your tip!
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I’m very skeptical. Make some for me? =)
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your bak kut teh recipe sounds authentic. makes me wanna try make bak kut teh at home too.
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Bak kut Teh in Bangkok, Thailand
http://hongtehbakkutteh.hi5.com/
http://www.pantip.com/cafe/food/topic/D7017937/D7017937.html#28
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I don’t think Kluang is the best BKT in Malaysia. You should try one from Klang. Good luck.
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Rasa Malaysia replied:
Of course I know about Klang and had tried the BKT there, but this article is about the BKT in Kluang–which I think it’s also one of the best I have had.
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