Klang Bak Kut Teh Recipe

Blanch pork ribs in a pot of boiling water for a few minutes. Rinse blanched pork ribs and set aside.In a deep soup pot, add bak kut teh spice mix, 2 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.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.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.