Bak Kut Teh (Pork Rib Tea)
350g pork ribs
750ml water
1.5 whole bulbs of garlic
Herbs: (in a muslin bag)
10g Yu Zhu
10g fried Di Huang
5g Dang Gui
5g Dang Shen
5g Qi Zi
5g dried longans
2.5g chuan xiong
3 black dates
1 slice of licorice root
1/2 piece cassia bark
1/2 tsp white peppercorns
Seasoning:
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tsp brown sugar bar (crushed)
Salt to taste
- Cook all the above (excluding salt) for 15 mins
- Thermal cook for 3 hours then season with salt to taste
(Recipe from here)
