This is the Chinese version of Papadam speckled with roasted seaweed. Papadam is an Indian snack or appetizer, but this is prepared by a Chinese vendor at the Pulau Tikus morning market. I love its crispy and airy texture.
Clay pot bak kut teh (pork bone teh)—a Malaysian concoction of pork ribs, herbs in an flavorful broth. Kluang, Johor.
Traditional bak kut teh, just plain pork ribs in an herbal-infused soup. Absolutely mouthwatering and scrumptious, one of the most iconic dishes in Malaysia.