干肉骨茶 (Gān Bakkutteh)
Dry Bak Kut Teh (Keto Modified - No Tofu Puff/Okra/Potatoes)
Yes, with a tweak: request no tofu puff, no okra, and no potatoes. About 10g net carbs per serving, on the higher side for Singaporean food, so watch the portion.
What it is
A distinct stir-fried rendition of the popular Bak Kut Teh, where tender pork ribs are tossed in a rich, dark, and savory sauce, often with dried chili and dried cuttlefish. This version is modified to be keto-friendly by excluding common high-carb additions like tofu puff, okra, and potatoes.
Key ingredients
Pork ribs, dark soy sauce (low sugar), light soy sauce, dried chillies, dried cuttlefish, garlic, ginger, star anise, cinnamon, Chinese herbs (common to BKT), cooking oil.
How to make it keto
Crucially, request no tofu puff, no okra, and no potatoes. Ensure no added sugar to the sauce. Confirm that the dried cuttlefish used does not contain added sugar.
Watch out for
Hidden sugars in soy sauces, especially dark soy sauce. Dried cuttlefish and dried chillies can contribute minimal carbs. Some herbal mixtures might have minor carb content.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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