Klang Dry Bak Kut Teh

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

Print Recipe

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!

• CuisineChinese

Servings	Prep Time
5 to 6 people	30 minutes

Cook Time

1 hour 30 minutes

Servings Prep Time 5 to 6 people 30 minutes

Cook Time 1 hour 30 minutes

Klang Dry Bak Kut Teh Print Recipe 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! CuisineChinese Servings Prep Time 5 to 6 people 30 minutes Cook Time 1 hour 30 minutes Servings Prep Time 5 to 6 people 30 minutes Cook Time 1 hour 30 minutes

Ingredients

Broth Ingredients (肉骨汤料)

• 500 g Pork ribs （500克猪排骨肉）
• 1.8 ml water （1.8毫升水）
• 1 packet 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 thick dark soy sauce (2汤匙黑酱油)
• 2 tbsp light soy sauce (2汤匙酱青)
• 1 tbsp oyster sauce （1汤匙蚝油）
• 1 tsp salt （1茶匙盐）

Other ingredients （其他材料）

• 70 g dried cuttlefish shredded into small pieces (70g鱿鱼干，切成小块)
• 8 - 10 slices ginger (8-10片姜)
• 10 pcs dried chillies halved and soak in water (10辣椒干，切半，浸泡在水中)
• 3 chili padi sliced （3小辣椒，切小块）
• 10 lady’s finger sliced （10羊角豆,切片）
• 1 tbsp palm sugar (1汤匙椰糖)
• 1-2 tbsp thick dark soy sauce (1-2汤匙黑酱油)
• 1 tbsp oyster sauce (1汤匙蚝油)
• soya sauce to taste(酱油)

Instructions

Step 1：Cook the broth （煮肉骨汤）

1. 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. (在锅里，将1.8升的水和肉骨茶香料煮沸。加入排骨，大蒜，枸杞，和调味料。用小火煨1小时。偶尔检查，如果需要，加入水。)

Step 2：Cook the Pork Rib （炒排骨）

1. 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. (1小时后，在一个炒锅里爆香鱿鱼干，辣椒干，姜和小辣椒，直到它释放香味。从汤里取出排骨肉，放入炒锅里，炒2分钟。倒入300毫升肉骨汤，酱青，黑酱油，蚝油和椰糖。搅拌均匀，将它煮沸。加入羊角豆，煮到酱汁变稠。)

Step 3 (Ready to serve)

1. The remaining broth can be use as the soup base for steamboat. Serve the Dry Pork Rib with a bowl of hot rice! (剩余的排骨汤可以作为火锅的汤底。即可上菜！)

Recipe adapted from Fong Luan, 3heroes.

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