Called “moo ku teh”, Alam Abdullah’s version of the dish uses beef as its main ingredient, making it a Muslim-friendly option for those who wish to savour the rich flavours of this traditional Chinese recipe.

“‘Bak’ means meat while ‘moo bak’ refers to beef,” he told FMT. “I initially wanted to simply call it ‘halal bak kut teh’ since I’m Muslim, and I use beef, which is halal.”

Ultimately, the 51-year-old proprietor of Alam’s Kitchen in Taman Sri Rampai opted to use the name “moo ku teh” to make it more pleasing to the Muslim community.

The original bak kut teh, which consists of a soup infused with aromatic herbs and spices, was officially recognised as a national heritage dish last February. Believed to have originated from the Hokkien community in Port Klang, it is said to have been consumed as a nutritious tonic by labourers in the early 19th century.

Alam’s moo ku teh is cooked with 12 types of herbs for over 12 hours. The father of four stressed that the uniqueness of his dish lies in its fully halal ingredients, while maintaining the authenticity of traditional Chinese cooking methods, which he learnt from a restaurant owner in Ipoh nearly 20 years ago.

Having started his business in September, Alam admitted it was initially challenging to convince Muslim customers that his dishes were halal.

“Indeed, some questioned whether Muslims could eat it. I told them they were welcome to visit my home to see for themselves how I prepare the dish and what ingredients I use,” he said.

Having embraced Islam around 18 years ago, Alam places great importance on the intricacies of halal food preparation, ensuring every aspect of his business adheres to Islamic principles.

In addition, he has attended-halal certification courses organised by the Selangor Islamic religious council to guarantee the safety of his food for Muslim customers.

“People think halal only refers to pork or dogs. In reality, it also involves cleanliness, like using fresh ingredients and ensuring proper food preparation.

“Cleanliness and correct cooking methods are vital,” he explained.

Alam’s dedication has paid off: his stall attracts a growing number of customers of all races and backgrounds, all eager to enjoy his version of this popular Chinese dish.

“Most of my customers here are Malay. Thank God, they have embraced it,” said Alam, who dreams of someday opening a full-fledged restaurant selling Chinese cuisine.

Alam’s Kitchen 
Rampai Business Park,
Jalan Rampai Niaga 5,
Taman Sri Rampai, Kuala Lumpur