bak kut teh

A Malaysian pork rib dish simmered for hours in a broth of star anise, cinnamon, cloves, dong quai, fennel seeds, and garlic, popular with Hoklo and Teochew communities.

unevidencedThis dish was found through Wikipedia and is classified, but its claims have not yet been checked against a source. Treat the details as a starting point, not as settled fact.