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Bak Kut Teh Recipe
1 pack of pre-packed Bak Kut Teh herbs
1 lb of pork ribs
2 garlic bulbs (photographed above)
6 dried Shitake mushrooms (soaked and cut into halves)
A handful of tofu puffs
2 tablespoons of soy sauce
1 teaspoon of dark soy sauce
1 tablespoon of oyster sauce
A few dashes of white pepper powder
Salt to taste
4-5 bird’s eyes chilies
1 tablespoon soy sauce
1 tablespoon Indonesian ABC sweet soy sauce
Heat up a clay pot of water until it boils (about 3 cups). Add in the garlic bulbs, pre-packed Bak Kut Teh herbs, pork ribs, mushrooms, tofu puffs and boils in low heat for about 1 – 2 hours. Add in the
seasoning and boil for another 5 minutes. Serve hot.
Rasa Malaysia recommends pre-packed Bak Kut Teh herbs and spices from Veng Tatt Soon (荣德信) in Penang.