Dry Bak Kut Teh

Mains
Pork
Rice
Soup

Easy Level:

Cook Time:

Servings:

4

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
US / Metric
0.00
g
g
pork ribs
0.00
g
g
pork ribs
0.00
dried Chinese mushrooms
0.00
dried Chinese mushrooms
0.00
bulb
bulb
garlic
0.00
bulb
bulb
garlic
0.00
packet
packet
(35 grams) herbal Bak Kut Teh spice
0.00
packet
packet
(35 grams) herbal Bak Kut Teh spice
0.00
litres
litres
water
0.00
litres
litres
water
0.00
g
g
dried shrimp
0.00
g
g
dried shrimp
0.00
dried chillies
0.00
dried chillies
0.00
medium onion
0.00
medium onion
0.00
cloves
cloves
garlic (peeled)
0.00
cloves
cloves
garlic (peeled)
0.00
ladies’ fingers
0.00
ladies’ fingers
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tsp
tsp
sweet dark soya sauce
0.00
tsp
tsp
sweet dark soya sauce
0.00
tsp
tsp
ground white pepper
0.00
tsp
tsp
ground white pepper
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Sauce

0.00
tbsp
tbsp
sweet dark soya sauce
0.00
tbsp
tbsp
sweet dark soya sauce
0.00
tsp
tsp
light soya sauce
0.00
tsp
tsp
light soya sauce
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt

Steps

1

Blanch 800g pork ribs in a pot of boiling water for 5 minutes. Drain and transfer to claypot.
Blanch 800g pork ribs in a pot of boiling water for 5 minutes. Drain and transfer to claypot.
Mark as completed

2

Add to claypot 4 dried mushrooms, 1 bulb garlic, bak kut herb bag and 1½ litres water.
Add to claypot 4 dried mushrooms, 1 bulb garlic, bak kut herb bag and 1½ litres water.
Mark as completed

3

Bring to boil and simmer on low heat for 45 minutes uncovered.
Bring to boil and simmer on low heat for 45 minutes uncovered.
Mark as completed

4

Add in sauce ingredients and continue to simmer until liquid is almost dried out. Set aside until needed.
Add in sauce ingredients and continue to simmer until liquid is almost dried out. Set aside until needed.
Mark as completed

5

Wash 10g dried shrimp and chopped coarsely.
Wash 10g dried shrimp and chopped coarsely.
Mark as completed

6

Cut 5 ladies’ fingers diagonally into 0.5cm thick slices.
Cut 5 ladies’ fingers diagonally into 0.5cm thick slices.
Mark as completed

7

Peel and cut onion into quarters and separate the layers.
Peel and cut onion into quarters and separate the layers.
Mark as completed

8

Cut 6 soften dried chillies into 5cm lengths.
Cut 6 soften dried chillies into 5cm lengths.
Mark as completed

9

Heat 2 tbsp oil.
Heat 2 tbsp oil.
Mark as completed

10

Fry chopped dried shrimp until fragrant
Fry chopped dried shrimp until fragrant
Mark as completed

11

Add in dried chillies, onion and garlic and stir fry until fragrant.
Add in dried chillies, onion and garlic and stir fry until fragrant.
Mark as completed

12

Add cooked pork ribs, 1 tbsp oyster sauce and 1 tsp sweet dark soya sauce.
Add cooked pork ribs, 1 tbsp oyster sauce and 1 tsp sweet dark soya sauce.
Mark as completed

13

Add ladies’ fingers and stir fry until it’s cooked.
Add ladies’ fingers and stir fry until it’s cooked.
Mark as completed

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