Growing up as a Hokkienese in Klang, Bak Kut Teh is practically in my blood. I love the rich, golden brown, meaty bone broth that comes with fragrant shallot oil slicked rice and you-char-kueh (aka youtiao), a type of Chinese fried dough that just soaks up all that liquidy goodness! For the longest time, I …
Jiak Pa Bui 