Ajishan's Dry Bak Kut Teh is a non soup-based pork rib dish popularly served in Malaysia, especially in Klang town. Although called dry, the broth is in fact reduced to a thicker gravy, to which other ingredients such as wolfberries, dried dates, dried chillies and dried squid are added. Unlike the original rib soup, the dry version has a tangier, sharper taste and is more akin to a herbal stew than the classical broth. It is often recommended as an excellent hangover cure.
|Country of Origin||Malaysia|
|Ingredients||Ginseng, Sichuan Lovage Rhizome, Angular Solomon's Seal, Dong Quai, Cinnamon, Wolfberry, Codonopsis Root, Liquorice Root, White Pepper, Selected Mixing Powder|
|Storage||Store in a cool, dry place|