the-best-of-klang-food

An introduction to the best of Klang food

Tommy

It’s hardly a secret that Singaporeans don’t mind crossing over to Malaysia and feasting on delicious local delicacies. However, for those who dread the endless queues over at Woodlands Checkpoint, it’s nice to know that some popular dishes from our neighbour are available on our sunny island. 

Feng Xiang specialises in Klang dishes and if you’re a foodie, you should know that Klang is synonymous with the famous herbal bak kut teh. While Singapore’s bak kut teh packs a punch due to its garlicky and peppery broth, the herbal bak kut teh warms the soul and is definitely a great comfort food for many people. 

So let’s take a look at two of Feng Xiang’s signature dishes today!

 

Fried Porridge

Confused? We’re sure you must be and yes, you read that right. While it’s a dish that’s picking up popularity in Singapore, fried porridge is actually a pretty common dish and is beloved by many Malaysians. Originating from Penang, it is said that families would fry up leftover porridge for their next meal, similar to how we make fried rice from cold, leftover rice in the fridge. Not only did frying porridge enhance its flavours but it also brought out an extra unique smoky profile to it. 

So how does fried porridge work exactly?

While we need no introduction to fried rice or noodles, the concept of fried porridge does boggle the mind since porridge is a more liquified version of rice. Fried porridge takes this to another level; after letting the rice simmer in a big pot (as you would when you cook ordinary porridge), it is then transferred over to a wok and fried to bring out that ‘wok hei’ (breath of the wok) flavour that your tastebuds will definitely appreciate.

At Feng Xiang, we have six different types of our signature Klang fried porridge for you to savour:

  • Abalone Fried Porridge
  • Sliced Pork Fried Porridge
  • Mixed Pork Organ Fried Porridge
  • Minced Pork Fried Porridge
  • Sliced Fish Fried Porridge
  • FX Pork Cutlet Fried Porridge

All our fried porridge dishes have been cooked in a broth full of high-quality ingredients (with our secret ingredient!) and topped with lard for an extra crispy kick. If you’re a fan of the spices, remember to ask for our special chilli that goes extremely well with it. 

 

Dry Bak Kut Teh

A good bowl of traditional soup bak kut teh that can soothe your soul can be found almost anywhere in Singapore, but dry bak kut teh? That’s a bit trickier to locate since not all stores will serve this one-of-a-kind dish. 

You will most likely find this dry variation at stores that sell herbal bak kut teh which is the most common kind of bak kut teh in Malaysia. 

That’s why at Feng Xiang, we strive to provide authentic dry Klang-style bak kut teh that will resonate with locals and Malaysians alike! Using a recipe that’s been passed down to many generations and lovingly prepared for many hours, it is packed full of the usual ingredients, spices and herbs we use in our herbal bak kut teh but the additional step is to stir-fry everything in dark soy sauce, dried shrimp or squid and dried chilis (optional if you can’t take the heat) that creates a thick, savoury sauce that’s sharper and tangier in taste. To go with the sauce, we recommend ordering extra add-ons like you tiao (fried dough sticks) or your choice of carbs (we serve rice, noodles and mee sua too!). 

If you’re still feeling hungry, you can always order the herbal bak kut teh Singapore and drink up the hot soup that will warm up your bones, especially on a rainy day. 

Feeling hungry? Then make a trip to try out our dishes that’s well-received by locals and Malaysians! We know you can’t try all six of our fried porridges and dry bak kut teh in one sitting so plan your next meals when you visit us at any of our outlets below: 

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