Bak Kut Teh

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1. 1Step 1: Clean all the ingredients and set it aside. Boil 1.5 liters of water for blanching the pork ribs. Mainly to get rid of the dirt and gaminess of the pork and create a cleaner pork taste with the herbs later.
2. 2Step 2: Blanch it for around 5-7 minutes until it is half cooked. Rinse it with clean water and set it aside. Pour the used water and refill the pot with 2 liters of water to prepare for braising.
3. 3Step 3: After the water boils, add in 2 packets of your "Bak Kut Teh" premix pouch into the water together will your meats, mushrooms and all of the garlic cloves.
4. 4Step 4: While it is boiling, prepare your tofu puffs by tearing it into half so that they are allowed to soak up the broth better.
5. 5Step 5: Let it simmer for at least an hour until the pork bone essence is all released. Then seasoned it with the measured seasonings like dark sauce, soy sauce, pepper, and salt. And add meatballs, simmer for another 10 minutes.
6. 6Step 6: Taste and adjust to your preferences. Add the washed enoki mushrooms and tofu puff right at the end before serving. Let it simmer for 3-4 minutes then it is ready to serve.
7. 7Step 7: Serve it with a bowl of rice and create your dipping sauce with freshly cut chilies, finely chopped garlic and drenched in soy sauce. Also, a side of fresh lettuce to cut out the fattiness.