Bak Kut Teh 肉骨茶

This is my second try on 肉骨茶. The first time, I used ready pack from A1 which didn't turn out to be favorable. Maybe it's personal preference. Mr W, being a pretty picky person when comes to food, blatantly told me my Bak Kut Teh failed. 

So months later which was also last week 的年初四, I decided to try again. Using a different brand of Bak Kut Teh spice - the orange white pack, from ILC Trading. Mr W loves it! So I'm so going to stick to this Bak Kut Teh spice & this recipe.

I added black fungus cos I love to eat them but it is odd having them in Bak Kut Teh. Nonetheless, it doesn't alter the taste. 

Ingredients (Serve 2)

500g of pork ribs

1/2 Nappa cabbage, coarsely chopped

4 shiitake mushrooms

A handful of black fungus

6 cloves of garlic 

3 cilantro roots

1 packet of Bak Kut Teh spice (ILC trading)

2 litre of water 
1 tsp of dark soy sauce
1 tsp of cinnamon powder *it enhances the tastes

Wolfberries depends on your liking
A dash of pepper

Directions 

1. Soak the mushroom and black fungus ahead of time. 

2. Wash and parboil the pork ribs. Set aside.

3. Bruise the garlics and remove the skins.

4. Wash the cilantro roots thoroughly.

5. Place the garlics, cilantro roots, pork ribs and the packet of Bak Kut Teh spice in a pot of water.
6. Add in the mushroom and black fungus. 

7. Once boiling, lower the heat and continue cooking for 2 hours.

8. Soak the wolfberries in a bowl of water. Drain and set aside.

9. Add the Nappa cabbage into the soup.
10. Add a teaspoon of dark soy sauce and a dash of pepper. 

11. Check the tenderness of the pork rib using chopsticks, if it is to your liking, turn off the heat. 

12. Add in the wolfberries. Garnish with cilantro & serve with a bowl of steam white rice and accompanied with dark soy sauce with chili.