A popular version of Bak Kut Teh, this is a different variant from the ones we normally have that is immersed with pepper and garlic. We used Cravins Herbal Bak Kut Teh to save time and effort, using a claypot to make this dish with ease. Boiled in a claypot and served with leafy greens, mushrooms, and fried beancurd skin (yum!), this is a delight that you can consider cooking for your family and loved ones!
Herbal Bak Kut Teh
1 pack Cravins Herbal Bak Kut Teh
1kg pork ribs
1.6 litres water
2 bulbs garlic (16 cloves)
100g leafy vegetables of your choice
100g enoki mushrooms
100g canned button mushrooms
60g fried beancurd skin
Blanch pork ribs in boiling water for 1-2 minutes. Remove and set aside.
Add water to a large pot and bring to boil. Add in the 2 filter baggs and 2 whole bulbs of garlic. Cover and boil at medium heat for 30 minutes.
Add in blanched pork ribs and 2 packets of soy sauce. Boil at low heat for 60 minutes or until meat is tender.
Add leafy vegetables, enoki mushrooms, button mushrooms, fried beancurd skin, cooked pork ribs and soup to a small claypot.
Boil in claypot until mushrooms are cooked and serve hot.