(Reuters) - Shares of Dell and HP fell on Wednesday after the personal computer makers issued forecasts that cast doubt on a market recovery driven by artificial intelligence-enabled PCs.
Low’s yang kut teh is an inventive new idea and a labour of love that takes eight hours to make. — Photos: LOW LAY PHON/The Star
“When I first started, I had no customers. I spent two years researching and fine-tuning the recipe. I changed it so many times and when I was satisfied with it, I decided to open a restaurant,” he says.In July this year, Low opened Ba Fang Yang Kut Teh ensconced in a row of shoplots just off Old Klang Road.
To put together his lamb bone soup, Low undertakes a rigorous preparation method, cooking lamb bones, bone marrow and lamb neck for six hours. Having experimented for two years, he’s discovered that young New Zealand lamb was ideal for his soup, as the meat is more supple and doesn’t have a strong smell.
Built on a backbone of lamb belly and lamb slices, alongside dried chillies, okra and dried cuttlefish, this fiery, slightly salty concoction is oh-so fabulously good with meat that has a melt-in-the-mouth consistency akin to eating a collagen-rich meal. The crisp, latticed sheet perched atop is made from different flours and is fried till it forms a hard sheath. It is this that gives the dumplings a magical edge, enhancing its flavour profile and offering a textural experience that is off-the-beaten track.
Lamb Soup Pot Old Klang Road Yang Kut Teh Bak Kut Teh
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