Bah Kut Teh (Port Ribs Soup)

Hmmm, I have tried cooking this dish last weekend, never knew it was so easy :D

Serves 4
Preparation time: 15 mins
Cooking time: 45 mins - 1 hour

Ingredients

3 litres (12 cups) water
10 cloves unpeeled garlic, washed
30g packet bah kut teh seasonings
700g pork ribs
6 dried black chinese mushrooms, soaked in hot water for 10 mins, stems discarded
100g button mushrooms (optional)
200g chinese cabbage, cut into 2-cm sections and scalded with boiling water (about 2.5 cups)
4 tau pok (fried bean curd squares) each sliced in half
4 tablespoons soy sauce
1 spring coriander leaves (cilantro) to garnish

Methods

1. Put the water and garlic in a pot and bring to the boil. Add herbs, chicken or pork ribs and both lots of mushrooms. Return to the boil, then lower heat and simmer over medium-low heat for 45 mins or until meat is tender.

2. Add the cabbage, tau pok, soy sauce and sugar to the pot.

3. Dish into a casserole and garnish with coriander leaves. Serve hot with hot rice and sliced red chillies and dark soy sauce on the side.