Dry Bak Kut Teh originated from Malaysia. As you know, Singapore used to be a part of Malaysia until we gained independence in 1965 but even though we are two independent countries now, the food we eat in Singapore is still very much heavily influenced by what’s available in Malaysia because of our closeness to each other. I first had this at Old Street Bak Kut Teh restaurant in Singapore and i fell in love with it instantly. On a quest to ensure that we can enjoy this at home, I commissioned Roland to figure out how to cook this and he did! This was the second time we cooked this and unlike the first time, the second was a success. So here, we present you our rendition of Dry Bak Kut Teh.
See our step-by-step video here: SG Old Street BKT Inspired: Dry Bak Kut Teh // 干炒肉骨茶
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
6 pieces of pork ribs
Handful of shredded dried cuttlefish
2 tablespoons oyster sauce
2 – 3 cloves garlic
2 tablespoons dark soy sauce
4 pieces lady’s fingers – sliced
10 stalks dried chilli – cut
2 tablespoons Shaoxing Huatiao Cooking Wine
A pinch of sugar
3 tablespoons of soup stock (doesn’t need to be bak kut teh soup)