May 3 2013, 01:43 PM
QUOTE(stimix @ May 2 2013, 04:09 PM)
There are more than the 2 types that you mentioned 
i.e:
- The original Klang BKT - Herbs, light brownish and served on a bowl rather than claypot (Klang Under the bridge/ Mo Sang Kor-Pandamaran) - Getting less & less (And answering your question earlier)
- The Teluk Pulai style- Claypot with mixed ingredients - Common BKT in Klang Valleys nowadays
- The Dry type- New type Also from klang - Also common nowadays
All the above originated from Klang and for Singaporean, they named it "Hokkien Style"
The white pepper style BKT - This wan claimed by Singaporean for sure and very popular in Southern M'sia - For Singaporean, this is what they called "Teochew BKT
yeap.. i.e:- The original Klang BKT - Herbs, light brownish and served on a bowl rather than claypot (Klang Under the bridge/ Mo Sang Kor-Pandamaran) - Getting less & less (And answering your question earlier)
- The Teluk Pulai style- Claypot with mixed ingredients - Common BKT in Klang Valleys nowadays
- The Dry type- New type Also from klang - Also common nowadays
All the above originated from Klang and for Singaporean, they named it "Hokkien Style"
The white pepper style BKT - This wan claimed by Singaporean for sure and very popular in Southern M'sia - For Singaporean, this is what they called "Teochew BKT
pepper style , Pandan Indah have
name forgot liao 
.... i eat before w family... quite nais This post has been edited by mudkipryan94: May 3 2013, 01:43 PM
Quote
0.0144sec
0.95
7 queries
GZIP Disabled