1 serving (300 grams) contains 450 calories, 30.0 grams of protein, 20.0 grams of fat, and 35.0 grams of carbohydrates.
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Nutrition Information
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 56.0 mg | 18% | |
| Sodium | 960 mg | 41% | |
| Total Carbohydrates | 28.0 g | 10% | |
| Dietary Fiber | 2.4 g | 8% | |
| Sugars | 4.0 g | ||
| protein | 24 g | 48% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 64.0 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 320.0 mg | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Dry bat kut teh
Dry Bak Kut Teh is a flavorful dish rooted in Malaysian and Singaporean cuisine, inspired by Chinese heritage. Unlike the traditional soupy version, this dry variation features tender pork ribs or belly stir-fried in a rich blend of dark soy sauce, oyster sauce, and Chinese five-spice, often accompanied by dried chilies and fragrant whole garlic cloves. Black fungus and okra are occasionally added for texture and nutrition. The dish offers a bold, smoky aroma and a slightly caramelized finish. While sharing its origins with the herbal soup counterpart, the dry version lacks the health benefits of medicinal Chinese herbs. Nutritionally, it is high in protein due to the pork but can also be high in sodium and fat depending on preparation. Pairing it with steamed rice and vegetables helps balance its richness, making it a satisfying but calorie-dense choice for indulgent dining.
