The Food Canon

Dry Bak Kut Teh has been a craze for a few years now in Malaysia.

Even before I encountered it in restaurants, I have always imagined that a dry version of BKT should work nicely, a sort of braised pork ribs in herbal sauce.

Of late, it has been a craze in local BKT joints here. With some tips from my friend (Jabez) who owns the Soon Huat Bak Kut Teh, I did try making it in Toronto but I did not quite have the right ingredients. When I got back here, I gave it a go and I was satisfied with it.