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。)