Humble Japanese, trying to de-mystify Singapore cuisine and food culture. This is not a restaurant / stall rating blog.
Dry Bak Kut Teh 干肉骨茶 ドライバックーテー
I don't remember seeing dry bak kut teh on the menu 20 years ago but nowadays in Singapore, there are few places you can order this dish at some bak kut teh joint, especially klang style bak kut teh shops for this "dry concept" came from Malaysia. Two of the shops I ate had the same style: the ribs and pork belly were tossed with sweet soy pork stock reduction sauce with dried chili (but not fiery, just for flavor and texture), okra and julienned dried cuttlefish. Actually, the combination of dried cuttlefish and pork is not bad -just like pork and dried shrimp combination. Interesting that both of the restaurants I visited gave me a bowl of Teochew style (pepper and garlic) soup. But I find this dry bak kut teh a misnomer -perhaps rather than writing Kung Pao Pork Rib on the menu, writing "dry bak kut teh" arouses more curiosity (I certainly became curious). But if you expect the flavor to be Bak Kut Teh, you will be disappointed. Nonetheless, it is a flavorful dish that goes incredibly well with rice.
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Wow, that is a very nice picture of the dry bak kut teh. I feel like going back to eat again. Yes, it is quite different from the soup version, and I feel should not have the same name, but it's still pretty tasty.
Camemberu-san, Thanks for your feedback. Coming from a professional photographer, it is such an honor. Totally agree, I ate a lotta rice and chye buay with it.