<\/span><\/h2>\nOld Street Bak Kut Teh offers a new spin on the traditional dish<\/b> by introducing a dry version of the herbal soup<\/b>. The traditional herbal sauce is reduced and mixed with dark soya sauce<\/b> and dry chilli<\/b> to create a slightly spicy gravy<\/b>. This gravy is then used to coat juicy pork ribs<\/b>, which are stir-fried<\/b> with cuttlefish<\/b>. The dish is served with ladyfingers<\/b>, providing a unique and flavorful twist on the classic recipe.<\/p>\n
Indulge in the delightful combination of tender pork ribs<\/b> and fragrant herbs, elevated by the bold flavors of the dry bak kut teh<\/b>. The reduction process enhances the richness of the herbal soup, amplifying its savory notes. The addition of dark soya sauce<\/b> and dry chilli<\/b> infuses a tantalizing kick of spiciness, adding an exciting dimension to the dish.<\/p>\n
The juicy pork ribs<\/b> are stir-fried<\/b> with succulent cuttlefish<\/b>, creating an irresistible texture and enhancing the umami flavors. This interesting blend of ingredients results in a harmonious balance between the tender meat and the aromatic sauce, offering a feast for the taste buds.<\/p>\n
Old Street Bak Kut Teh’s dry bak kut teh<\/b> is further complemented by the inclusion of ladyfingers<\/b>, providing a refreshing and crunchy element to the dish. The combination of flavors and textures creates a memorable culinary experience, making it a must-try for enthusiasts of traditional bak kut teh<\/b>.<\/p>\n