I know that dry Bak Kut Teh has been around in Malaysia for quite some time but I haven't had the chance to try it until lately when I was in Malaysia. I love the strong and robust flavours in this dry version of BKT especially the fried cuttlefish and mushrooms which gave the dish its umami taste. However, I must say I couldn't detect the flavour of BKT herb or spices in this dry version.
This is my version of Dry Bak Kut Teh which I think is going to be my family's favourite for a while.
2 pre-packed Bak Kut Teh spices
2 litre water
1 head of garlic
- In a pot, cook the Bak Kut Teh spices in 2 litres of water and garlic for about an hour. Save broth for later.
450g pork ribs, cut into chunks
300g pork belly, cut into pices
4 dried shiitake mushroom
8 dried chillies
1 big dried cuttlefish
10 pieces tofu puffs
1 tbsp grated palm sugar (or brown sugar)
2 - 3 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp Chinese cooking wine
salt & pepper, to taste
- Soak dried shiitake mushroom and dried chillies separately until softened. Cut mushrooms into quarters and chillies into halves.
- Wash and soak dried cuttlefish to soften. Then cut into thin strips.
- Blanch pork ribs and belly in a pot of boiling water for about 5 - 6 minutes. Rinse and set aside.
- In a wok, heat up about 1 tbsp of oil and stir fry cuttlefish strips until fragrant. Then add in dried chillies and continue to fry for about a minute.
- Next, add in pork ribs, pork belly and tofu puffs together with the sauce. Fry for a little while before adding in the Bak Kut Teh broth. Transfer everything into a claypot and bring to the boil. Then simmer until pork ribs are tender and sauce almost dried up.