Before the sunrise in Kuala Lumpur, the clatter of pots and hiss of broth at Peng Jieqiang’s bak kut teh stall tell a story centuries in the making . For 42 years, Peng has mastered this iconic dish, simmering pork ribs in herbal brews infused with traditional Chinese herbs like angelica and Malaysian-grown Tongkat Ali —a nod to the blend of cultures that defines Malaysia’s culinary soul.
‘It’s not just soup; it’s our history in a bowl,’ Peng says, serving crispy fried dough alongside tender pork belly. His recipe, passed down through generations of Malaysian Chinese, mirrors the journey of 19th-century immigrants who adapted their traditions to thrive in the tropics .
This dish also mirrors the enduring China-Malaysia bond. From ancient Ming Dynasty trade routes to today’s mega-projects like the East Coast Railway, ties between the nations simmer as robustly as bak kut Teh’s broth. China remains Malaysia’s top trading partner for 16 years running—proving that shared heritage and modern collaboration can coexist .
As rain mist settles over KL, the steam from Peng’s stall bridges past and present. Each sip of bak kut Teh isn’t just a taste of home—it’s a reminder that culture, like good soup, only gets richer with time .
NewspaperAmigo – Your Global News Buddy 
. For 42 years, Peng has mastered this iconic dish, simmering pork ribs in herbal brews infused with traditional Chinese herbs like angelica and Malaysian-grown Tongkat Ali 
—a nod to the blend of cultures that defines Malaysia’s culinary soul.
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