Dry Bak Kut Teh

Friday, December 24, 2010

Since we were staying nearby the famous Bak Kut Teh town, thus it is quite weird if I don't try to make this dish on my own. There's two version of Bak Kut Teh in Klang - the soupy type and also the dry type. For our Winter Solstice dinner celebration, I had decided to try out making the dry type at home to serve to our guests. It was much easier than I had thought it would be in preparing this dish.

Boiling the soup till the gravy thickens.

My home made - dry Bak Kut Teh.


1 pack Bak Kut Teh spices
1 kg belly meat (cut into bite size pieces)
4 garlic
2 litres hot water
salt and pepper to taste
10 dried chillies
2 tbsp thick soy sauce
50g dried squid (fried)
3 tbsp light soy sauce
2 tsp sugar
lady fingers, sliced
shao xing wine to taste

  1. Place A in a wok, bring to boil. Reduce to low heat and cook for 45 minutes.
  2. Remove meat, place in a claypot. Add in B and adequate soup to cover the ingredients.
  3. Bring to boil. Stir in wine and cook till gravy thickens. Stir in lady fingers to cook.
  4. Serve hot.


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