Bak kut teh

Bak kut teh, whose name translates from Hokkien as meat bone tea, is a pork rib dish cooked in a herbal broth and popularly served in Malaysia and Singapore, particularly among Hoklo and Teochew communities. The pork ribs are simmered for hours in a broth flavored with star anise, cinnamon, cloves, dong quai, fennel seeds, and garlic, and despite the name the dish contains no tea leaves, only a broth that resembles herbal tea in color. In Malaysia it is traditionally served with fried dough and soy based condiments, while in Singapore it is often accompanied by a kung fu tea ceremony. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/