- 500 grams pork ribs
- 1 packet bak kut teh spice mix
- 8 cloves garlic lightly bruised
- 1.5 litres water
- 2 tsp dark soy sauce
- 1 tsp light soy sauce
- salt to taste
- 60 grams dried beancurd skin/”tau kee” cut to shorter lengths (wrinkled kind of dried bean curd skin)
- 3 dried tofu puffs/”tau pok” sliced to 2cm strips
- 200 grams enoki mushrooms bottom trimmed and discarded
- lettuce torn to pieces
- 1 x 200g canned straw mushrooms drained
- 1 you tiao/fried fritters cut to pieces
- Soya Sauce Dip
- Garlic minced
- Chilli sliced thinly
- 1 tbsp dark soy sauce
DIRECTIONS (2 hrs)
Prepare (60 mins)
- Defrost pork ribs
- Cut chili and garlic into slices for soya sauce dip
Cook (60 mins)
- Blanch pork ribs in a pot of boiling water for 5 minutes. Rinse the blanched pork ribs to remove scum.
- In a deep soup pot, add bak kut teh spice mix, 1.5 litres water, garlic cloves, soy sauces and blanched pork ribs. Bring to a boil, then reduce heat to a simmer for about an hour, or until the pork ribs are tender.
Note: Add more water as needed any time during the simmering process.
- (Optional Ingredients): During the last 10 minutes of simmering, add enoki & straw mushrooms, tau kee and tau pok. Simmer until the tau kee is softened to your liking
- (Optional) Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce. Serve with side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.
Tip: For best results, cook this dish in a claypot.