Dry Bak Kut Teh
May 6, 2017
If you’re looking to give mummy dearest a treat for Mother’s Day, this sumptuous treat of Dry Bak Kut Teh would be a great choice! Most of us are familiar with the soupy version of BKT, but how about trying it out a tantalizing dry version?
This dish will take a little more than an hour of your time; most of the magic happens in the claypot where you simmer the dish for 45 minutes uncovered. The fried dried shrimp, chillies, onions, and garlic adds to the taste of the dish, and creates a yummy sensation that will keep you wanting more!
If you’re looking for the ingredients for this dish, you can purchase them directly from our official grocer, Redmart! 🙂 It’s simple and a breeze to have them delivered to your home:- https://redmart.com/themes/meatmen-drybkt
If you’re a first time shopper, use this coupon and get $10 off on $80 spent and valid till end of this year! – MEATMEN
#themeatmensg #simple #delicious #drybkt #redmart #mothersdayrecipe #meatygoodness3
Ingredients
Adjust Servings
| 800g pork ribs | |
| 4dried Chinese mushrooms | |
| 1bulb garlic | |
| 1packet (35 grams) herbal Bak Kut Teh spice | |
| 1½litres water | |
| 10g dried shrimp | |
| 6dried chillies | |
| 1medium onion | |
| 6cloves garlic (peeled) | |
| 5ladies’ fingers | |
| 1tbsp oyster sauce | |
| 1tsp sweet dark soya sauce | |
| ⅛tsp ground white pepper | |
| 2tbsp oil |
Sauce:
| 1tbsp sweet dark soya sauce | |
| 2tsp light soya sauce | |
| ½tsp sugar | |
| ½tsp salt |
Directions
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