Bak Kut Teh (pork ribs soup). The root meaning for the dish, "Bak Kut" (Hokkien dialect) is the term for meaty ribs, at its simplest cooked with garlic, dark soy sauce and a specific combination of herbs and spices which have been boiled for many hours. Popularly regarded as a health tonic, this soup is historically eaten by hard working Chinese coolies working on the wharfs at Port Swettenham (now Port Klang) and clearing estates, accompaniment with strong tea ("Teh") on the side. There are some differences in seasoning amongst other Chinese communities; the Teochew prefer a clear broth which is heavier on garlic and pepper, while the Cantonese may include additional varieties of medicinal herbs and spices. Variations include the so-called chik kut teh (made with chicken and a version that is gaining popularity with Muslim diners), seafood bak kut teh, and a "dry" (reduced gravy) version which originated from the town of Klang.
Bakkwa, literally "dried meat", bakkwa is better understood as barbecued meat jerky. While this delicacy is especially popular during the Chinese New Year celebration period, it is available everywhere and eaten year round as a popular snack.
Bean sprouts chicken,Ipoh's most well known dish, bean sprouts chicken consists of poached or steamed chicken accompanied with a plate of blanched locally grown bean sprouts in a simple dressing of soy sauce and sesame oil. The crunchy and stout texture of Ipoh-grown bean sprouts is attributed to the mineral-rich properties of local water supplies. The dish is usually served with hor fun noodles in a chicken broth, or plain rice.
Cantonese fried noodles refers to a preparation of noodles which are shallow or deep fried to a crisp texture, then served as the base for a thick egg and cornstarch white sauce cooked with sliced lean pork, seafood, and green vegetables like choy sum. A variation called yuen yong involves mixing both crisp-fried rice vermicelli as well as hor fun to form a base for the sauce. A related dish called wa tan hor uses hor fun noodles, but the noodles are not deep fried, merely charred.
Chai tow kway, a common dish in Malaysia made of rice flour. It also known as fried radish cake, although no radish is included within the rice cakes, save perhaps the occasional addition of preserved radish during the cooking process. Seasonings and additives vary from region, and may include bean sprouts and eggs.
Char kway teow, Stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved Chinese sausages. Cockles and lardons were once standard offerings, but mostly relegated to optional additions these days due to changing taste preferences and growing health concerns. Penang-style char kway teow is the most highly regarded variant both in Malaysia as well as abroad.
Chee cheong fun, is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially made flat pan in which it is steamed to produce the square rice sheets. The steamed rice sheets is rolled or folded for ease in serving. It is usually served with tofu stuffed with fish paste. The dish is eaten with accompaniment of semi sweet fermented bean paste sauce, chilli paste or light vegetable curry gravy. Ipoh and Penang have different variants of the dish as well; certain stalls in Ipoh serve the dish with a red sweet sauce, thinly sliced pickled green chillies and fried shallots, whilst in Penang, a type of sweet, black shrimp sauce called hae ko is the main condiment.
Cheong Cheng style steamed fish, Cheong cheng literally mean gravy or sauce steamed. The main ingredients for the gravy or sauce are fermented bean paste and chillies.
