Dry Bak Kut Teh

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.

Ingredients

(A)

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

(B)

10 dried chillies

2 tbsp thick soy sauce

50g dried squid (fried)

3 tbsp light soy sauce

2 tsp sugar

(C)

lady fingers, sliced

shao xing wine to taste

Methods

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.