Check this link out to find out more about this dish. http://en.wikipedia.org/wiki/Bak_kut_teh
Ribs- 1.5 lbs
Red chili-2 ( Use a knife to press the chili. So when you cook them, the flavour will come out)
Taiwanese Cabbages (optional)
(You can also add 6 dried Shitake mushrooms (soaked and cut into halves) or a handful of tofu puffs)
Soy sauce paste-2 big teaspoons
pre-packed Bak Kut Teh herbs -1 pack (I got mine from T&T.)
Rice wine-2 big teaspoons
1. Boil a pot of water, cook ribs. When they are cooked, take them out and rinse with cold water. (Cleaning process, so when your dish is done, there are no black or gray bubbles at the side of the pot. By doing so, the presentation of your dish will look better and it’s cleaner.)
2. Prepare a pot and add 1500cc water (about 6 cups of water). Add ginger, garlic and chili, Bak Kut teh tea bag, mushrooms, cabbages and all the seasoning ingredients into the pot. Cover the lid and cook with high heat, when it starts to bubble, you can turn to medium low heat and cook it for 1 hr or until the ribs are soft.
3. Add salt
4. Serve (You can also cool it down to room temperature and then put it in the refrigerator overnight. You will be able to see the fat on top. You can scoop them out, and it will become a low fat dish.)
5. Serve (You can serve this with rice. Or cook some noodles and mix with the Bak Kut Teh stew soup and become Bak kut Teh Noodles soup. )
This package is imported from Taiwan. You can aso go to Chinese supermarket or Chinese herb stores to buy other brand of Bak Kut Teh tea bag.
The herbs and spices: Black dates, Radix Rehmanniae, Polygonatum Odoratum, Angelica Acutiloba, Szechwan Lovage Rhizome,Cinnamon, Fennel, White Pepper, Liquorice and Anise .
*Pregnant women are not recommended for eating this dish.