Dry Bak Kut Teh

It's very common to crave the taste of home when you are living abroad. Especially people like myself, a typical Malaysian girl who loves to eat. Luckily I love to cook so whenever I'm desperate for certain kind of dishes, I will try it on my own first. This time is the famous "Dry" Bak Kut Teh (肉骨茶).

The typical Bak Kut Teh, consists of meaty pork ribs or pork belly simmered in a fragrant broth of herbs and spices. However, some people also fancy additional ingredients like shitake mushroom, chinese cabbage, button mushroom and dried tofu in their pot of Bak Kut Teh. The Bak Kut Teh is usually eaten with rice.

Meanwhile the "Dry" Bak Kut Teh, still consists of pork meat is cooked to a thicker gravy with additional ingredients like dried chillies and dried squids. Here is my humble recipe of "dry" bak kut teh. It's not the best yet so any feedback or suggestion is very welcomed. Have fun cooking! 

"Dry" Bak Kut Teh  (for 2 person)

Ingredients A (for the broth)

500g of pork belly ( I prefer pork belly but you can use pork ribs or any part, depending on your preference)

4 pints of water

1 packet of pre-mix bak kut teh herbs & spices

1-2 garlic bulbs ( you can add more garlic if you like stronger garlic taste) 

10-15 pieces of Wolfberry ( gei ji)

2 tbsp of thick dark soy sauce

2 tbsp of light soy sauce

1 teaspoon of oyster sauce

1 teaspoon of salt 

Steps A

1. Put the 1 packet of pre-mix into the water and bring it to a boil. 

2. Add in the pork, garlic, wolfberries, dark soy sauce, light soy sauce, oyster sauce and salt. 

3. Simmer in low heat for an hour. 

4. Take out the pork and set a side. Keep the broth

Ingredient B ( dry bak kut teh)

500ml of broth

3 small pcs of dried squid ( 2 if is medium size)

1-2 pcs of chilli padi

Some small pieces of dried scallops ( I put coz I like scallops!)

10 pcs of dried chillies

Some coriander

2 shallots bulbs (fried)

Lady's finger

1 tbsp of maltose ( I like it to be slightly sweet). You can also use rock sugar or normal sugar

2 -3 tbsp of light soy sauce

1-2 tbsp of thick dark soy sauce

1 teaspoon of oyster sauce

Salt and pepper to taste

Steps B

1. Fry the dried squid, dried chillies, dried scallops and chili padi until fragrant.

2. Add in the pork from Steps A. Fry for 2 minutes. 

3. Add in the lady's fingers.

3. Add in the 500ml of the soup or adequate to cover the ingredients.

4. Add in the light soy sauce, dark soy sauce, oyster sauce, maltose, salt and pepper. 

5. Bring it to boil and cook until the gravy is thickened

6. Garnish it with some coriander and fried shallots

Enjoy the ever-so-tasty "dry" bak kut teh!