Ingredients
2 Pasar Herbal Bak Kut Teh Herb Packets*
20g Chinese Angelica (Dang Gui)*
4 Garlic Bulbs
1.2kg Pork Ribs
200g Enoki Mushrooms
10 pc Fried Tofu Puffs
10 pc Fried Beancurd Sheets
1 Chinese Celery* (Roughly Chopped)
2 litres Water
1 tbsp Dark Soy Sauce (To Taste)
Salt (To Taste)
*Available at your nearest FairPrice store
Method
Pork ribs:
- Add pork ribs to a pot filled with room temperature water.
- Boil the ribs for 3 – 5 mins or until fully cooked.
- Remove ribs from the pot, rinse and set aside.
Soup:
- Set aside wolfberries. Add the remaining herbs, garlic and blanched pork ribs to the pot of 2 litres of water, and bring to a boil over medium high heat.
- Once the soup boils, turn the heat down to low and simmer for 1 to 1.5 hours.
- Before serving, bring the soup to a boil over medium high heat then add wolfberries, enoki mushrooms, fried bean curd sheets and fried tofu puffs. Cook until they are soft.
- Add some salt and dark soy sauce to taste.
- Garnish with chopped Chinese celery and serve warm alongside some fluffy white rice and Chinese tea of your choice!
Tip:
Remove impurities from the pork ribs more effectively by adding them to the pot of water just before it boils. Once the water boils, continue boiling for about 3 minutes then rinse the ribs before adding them to the soup. Add more Dang Gui herbs if you prefer a stronger herbal taste.