Local knowledge and wisdom are the key to success to any ventures esp. those that involved cross-cultural workforce or companies making forays into regional and international arena. So when I was in Meru, Klang recently I was led by the nose to Soon Seng BKT. This is the Meruites favourite. And I willingly fell for their tale - hook, line and sinker.
The first difference was the portable stove to keep the BKT warm or boiling depending on customers' preference. Secondly, the meat was tender. There were one piece that were overcooked or tough! Thirdly, Their dry BKT is wet!
Now the dry BKT is all the rage. Key components - Ladies Fingers, dry squids and some dry chillis! This pot is slight wet which is not the norm but still it had its merit for I do not need to scrap the bottom for the caramelised dry-out gravy. This wet gravy is good for the rice. Use it as it is meant for the rice.