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.
This cooking blog celebrates a cook extraordinaire, my late Mum aka Auntie Ruby. Having grown up a Malaysian, but now a Singaporean, the recipes here are mostly of Southeast Asian influence. Read more here.