Pig's Tendons in a Pot 生煲猪筋

We have an appointment with Feng Shui Master B. E. Loh at 10 a.m to try out the speciality at a bah-kut-teh shop in Kepong. As we like some surprises, so we did not asked him what the speciality was. It was 9 a.m when we left Cheras and though there was a bad traffic jam in the city, we managed to be there 15 minutes ahead of appointed time.

Leong Kee started in 1977 and has been in business for 31 years. The shop commences for business from 6 a.m to 1.45 p.m. They get many loyal fans who come braving rain or shine. Lady boss told us that in order to have a consistent taste, her husband brews a huge pot of sweet stock first. After taking down orders, he ladles the stock into smaller claypots to brew with uncooked meat.

Master Loh ordered the pig's tendons, foochook braised with pig's trotter and ginger wine cooked with pig's kidneys. We waited for 20 minutes. The main character was not what we had thought it to be. The tendons here comes from the embedded part of the backbone and loin meat or ribeye. It's a short tendon so there are not enough to go round the market unlike the normal tendons of the pig's legs.

The white short particles of three inches in length and half-inch in width are the tendons. These are sandwiched between two thin layers of lean meat. One bite, you get hooked. Bah-kut-teh stock is very sweet, non-oily. A good recommendation for friends who do not like oily stuff.





良记肉骨茶 Lieong Kee Bae Good Teh
19, Jalan Development, Taman Kepong,
52100 Kuala Lumpur. Tel: 03-62750102, 012-9702946
(每逢星期一休息,假期照常营业 Closed on Mondays. Remains open during public holidays)

No comments: