Bak Kut Teh (Pork Rib - Meat Bone)

BKT BKT BKT, or literally called Meat Bone Tea, Yuk Kuat Cha (Cantonese) some sort of herbs boiled but its not bitter, not to worry. I did pass with merit on this towards my eaters. Got myself the ready made pack from the supermart, else you could always go to the chinese medicine shop (york choi pou) to get the herbs. If you do, remember to get the white bag and tie it up tightly for the herbs to boil, else everything will be floating and gets super messy. 

For the lettuce, you may add in after you have finish cooking at the end. Just dip it in before you eat/ serve.

Bak Kut Teh serving 3-4 person Ingredients
For the Broth:
Pork ribs or meaty Pork bones, 10 pieces of ribs ( 4cm each)
3 whole Garlic heads
2 tbs oyster sauce10 Tbsp of Light soy sauce


For the Herb and Spice
Brand A1 Bak Kut Teh Herbs, add more to bring out the smell...
2 x Cinammon/ Cassia Bark
6-8 x Star Anise
1 Tbsp White Peppercorns/ 3 dash white pepper1 Tbsp Goji berries (Lycium barbarum)

Last Items to add

6 of dried mushrooms
5 Tofu puffs (fried)/ Taufoo Pok 

Finally To Serve
sprinkle spring onions
5 sliced Birds Eye Chilli/Chilli padi mixed with light & dark soy sauce (add chopped garlic if required)

Prepare & cook
Rinse spices & ingredients.
Fill water to pot with ribs above 2inches, Paraboil 10mins, remove all pork, throw the water away. 
Now add the ribs & ingredients & Herbs except the Mushroom & Tofu puffs. Boil for 30mins. 
Now taste test!  (add if required, light soy sauce)
Continue simmer for 1 hour. 
Finally Add mushroom & Tofu puffs, simmer for another 30minutes.
Ready for serving..
Additional items : lettuce/ Fu Chok