Name: Dry Bak Kut Teh
Cook time: 42 min
Total time: 42 min
Yield: 4 servings
Ingredients: 800 ml water; 4 shiitake mushrooms, soaked 30m; ½ bulb garlic, peeled and smashed; pinch of salt; 1 pack of herbs and powder (A1 brand with herbs and powder); 3 tbsp cooking oil; 10 g dried cuttlefish , cut into pieces; 10 g dried shrimp, soaked; 4 dried red chillies , cut into 2cm; ½ large onion, chopped; 3 cloves garlics, chopped; 500 pork ribs or pork belly , cut into 2.5cm lengths; 1 tbsp oyster sauce; 2 tbsp dark soy sauce; 1 tbsp ShaoXing wine (omit for halal); 1 tbsp brown sugar; 7 okra , cut into 3 in angle; 1 stalk green spring onion; Fresh cilantro leaves

AuthorLe-ThermiqueCategoryNon HalalDifficultyBeginner

Yields4 Servings

Cook Time42 minsTotal Time42 mins

INGREDIENTS

(A) For Boil

800 ml water

4 shiitake mushrooms, soaked 30m

½ bulb garlic, peeled and smashed

pinch of salt

1 pack of herbs and powder (A1 brand with herbs and powder)

(B) For Stir Fry

3 tbsp cooking oil

10 g dried cuttlefish , cut into pieces

10 g dried shrimp, soaked

4 dried red chillies , cut into 2cm

½ large onion, chopped

3 cloves garlics, chopped

Pork and Sauce

500 pork ribs or pork belly , cut into 2.5cm lengths

1 tbsp oyster sauce

2 tbsp dark soy sauce

1 tbsp ShaoXing wine (omit for halal)

1 tbsp brown sugar

Vegetable

7 okra , cut into 3 in angle

Garnish

1 stalk green spring onion

Fresh cilantro leaves

COOKING METHODS:

- Cut the pork ribs / belly into 2.5cm and add 1 tbsp cornstarch mix. Gently massage and moving the chicken around the bowl when rinsing the chicken with running tap water.

Tips: Use the apps preset mode ‘Fresh Recovery’ wash the chicken meats.

To Boil
- Pour in 800ml water in the mixing jar.
- Place the chicken, mushroom and seasoning ingredients in the mixing jar to boil. Select preset mode R-STEAM for 20 minutes.

Notes: Place steamer large on top of the lid cover for water splatter.
Notes: Install blunt blade for stir fry after making broth.

- Transfer to a bowl and set-asides. Reserve approximately 50ml broth for stir fry.
- Keep the remaining herbal and broth. Set-asides to boil additional soup.

- Mix all the sauce ingredients in a bowl. Set-asides.
- The mixing jar is empty, give a quick rinse and wipe dry.

- Add cooking oil, dried cuttlefish , dried shrimps, dried chilies, garlic and onion in the mixing jar to sauté.
Settings: Timer: 7 Minutes / Speed: 2 / Temperature: 120°C

- Add the chicken and reserved broth in the mixing jar to sauté until thicken.
Settings: Timer: 15 Minutes / Speed: 2 / Temperature: 120°C

Tips: Reserved broth is approximately 50 ml.
Adjust the cooking time until broth is thicken.

- Add okra and sauce continue to saute for 2 minutes.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 120°C

- Pour the Shao Xing wine (Omit for halal) at the last 30 seconds.

- Garnish with chopped green onion and fresh cilantro leaves. Serve with rice.

Notes : Add 1500ml water to the remaining broth and herbal, add chicken meat , mushrooms to boil for soup.
Select preset mode R-STEAM for 20 minutes.
Stack up with steamer large to prevent water splatter.

Nutrition Facts

4 servings

Serving size

dishes

Amount per serving
Calories178

% Daily Value *
Total Fat 6.3g9%
Saturated Fat 1.3g7%
Cholesterol 46mg16%
Sodium 462mg21%
Total Carbohydrate 16.3g6%
Dietary Fiber 2g8%
Total Sugars 5.2g
Protein 15g

Calcium 1mg1%
Iron 6mg34%
Potassium 218mg5%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS
(A) For Boil
800 ml water
4 shiitake mushrooms, soaked 30m
½ bulb garlic, peeled and smashed
pinch of salt
1 pack of herbs and powder (A1 brand with herbs and powder)
(B) For Stir Fry
3 tbsp cooking oil
10 g dried cuttlefish , cut into pieces
10 g dried shrimp, soaked
4 dried red chillies , cut into 2cm
½ large onion, chopped
3 cloves garlics, chopped
Pork and Sauce
500 pork ribs or pork belly , cut into 2.5cm lengths
1 tbsp oyster sauce
2 tbsp dark soy sauce
1 tbsp ShaoXing wine (omit for halal)
1 tbsp brown sugar
Vegetable
7 okra , cut into 3 in angle
Garnish
1 stalk green spring onion
Fresh cilantro leaves

Directions
COOKING METHODS:
1
- Cut the pork ribs / belly into 2.5cm and add 1 tbsp cornstarch mix. Gently massage and moving the chicken around the bowl when rinsing the chicken with running tap water.

Tips: Use the apps preset mode ‘Fresh Recovery’ wash the chicken meats.

2
To Boil
- Pour in 800ml water in the mixing jar.
- Place the chicken, mushroom and seasoning ingredients in the mixing jar to boil. Select preset mode R-STEAM for 20 minutes.

Notes: Place steamer large on top of the lid cover for water splatter.
Notes: Install blunt blade for stir fry after making broth.

- Transfer to a bowl and set-asides. Reserve approximately 50ml broth for stir fry.
- Keep the remaining herbal and broth. Set-asides to boil additional soup.

3
- Mix all the sauce ingredients in a bowl. Set-asides.
- The mixing jar is empty, give a quick rinse and wipe dry.

4
- Add cooking oil, dried cuttlefish , dried shrimps, dried chilies, garlic and onion in the mixing jar to sauté.
Settings: Timer: 7 Minutes / Speed: 2 / Temperature: 120°C

5
- Add the chicken and reserved broth in the mixing jar to sauté until thicken.
Settings: Timer: 15 Minutes / Speed: 2 / Temperature: 120°C

Tips: Reserved broth is approximately 50 ml.
Adjust the cooking time until broth is thicken.

6
- Add okra and sauce continue to saute for 2 minutes.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 120°C

- Pour the Shao Xing wine (Omit for halal) at the last 30 seconds.

7
- Garnish with chopped green onion and fresh cilantro leaves. Serve with rice.

Notes : Add 1500ml water to the remaining broth and herbal, add chicken meat , mushrooms to boil for soup.
Select preset mode R-STEAM for 20 minutes.
Stack up with steamer large to prevent water splatter.

Dry Bak Kut Teh
Ingredients Directions

Ingredients

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