Originated from Klang - it's tender, juicy and succulent. Look no further, this week's featured recipe is Fong Luan's rendition of a popular dish in Singapore and Malaysia - Bak Kut Teh but served dry! An innovative recipe that is truly finger lickin' good.
Cooked in a delicious Bak Kut Teh broth first, Fong Luan's Klang Dry Bak Kut Teh is later fried with fragrant aromatics to bring out the natural flavours from within. Keep the broth and use it as the soup base for a steamboat! Soak it up and munch away because this dish is a must-have, must-try and must-eat!
Did you know there are three kinds of Bak Kut Teh - Teochew, Hokkien and Cantonese?
- The Teochew style, which is light in color but uses more pepper and garlic in the soup.
- The Hoklo (Hokkien), uses a variety of herbs and soy sauce creating a more fragrant, textured and darker soup.
- The Cantonese, with a soup-drinking culture, add medicinal herbs as well to create a stronger flavoured soup.
Don't forget to look out for this Klang Dry Bak Kut Teh dish which will be sold by Fong Luan or aka 3heroes on Share Food mobile app!
Klang Dry Bak Kut Teh
Preparation Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hours
No. of servings: 5 - 6
Broth Ingredients (肉骨汤料)
- 500g pork ribs （500克猪排骨肉）
- 1.8ml of water （1.8毫升水）
- 1 packet of pre-mix bak kut teh herbs & spice （1包肉骨茶香料）
- 1-2 garlic bulbs (1-2大蒜）
- 15 Wolfberries （15枸杞子）
- 2 tbsp of thick dark soy sauce (2汤匙黑酱油)
- 2 tbsp of light soy sauce (2汤匙酱青)
- 1 tbsp of oyster sauce （1汤匙蚝油）
- 1 tsp Salt （1茶匙盐）
Other ingredients （其他材料）
- 70g dried cuttlefish, shredded into small (70g鱿鱼干，切成小块)
- 8-10 slices of ginger (8-10片姜)
- 10 pcs of dried chillies, halved and soak in water (10辣椒干，切半，浸泡在水中)
- 3 chilli padi，sliced （3小辣椒，切小块）
- 10 lady’s fingers, sliced （10羊角豆,切片）
- 1 tbsp of palm sugar (1汤匙椰糖)
- 1-2 tbsp of thick dark soy sauce (1-2汤匙黑酱油)
- 1 tbsp of oyster sauce (1汤匙蚝油)
- Soya sauce to taste (酱油)
Cooking Directions 烹煮过程
Step 1：Cook the broth （煮肉骨汤）
In a pot with 1.8l water and the pre-mix pack, bring it to a boil. Add in pork ribs, garlic, wolfberries and all the seasonings. Simmer with low heat for 1 hr. Check occasionally, add more water if required.
Step 2：Cook the Pork Rib （炒排骨）
After 1 hr, heat up a frying pan. Stir-fry dried cuttlefish, dried chillies, ginger and chilli padi, until it releases it’s fragrance. Add in pork ribs, stir-fry for another 2 mins. Pour in 300 ml of the broth or adequate to cover the ingredients. Season with light soya sauce, dark soy sauce, oyster sauce and palm sugar. Bring it to a boil. Add in lady’s finger and cook till the gravy thickens.
Step 3 (Ready to serve)
The remaining broth can be use as the soup base for steamboat. Serve the Dry Pork Rib with a bowl of hot rice!
Recipe adapted from Fong Luan, 3heroes.
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