Meaty pork ribs chinese herbal soup aka klang bak kut teh

Ingredients

• a packet of Klang Original Bak Kut Teh.
• 500 g of meaty pork ribs
• 500 g of belly pork strips
• dried chinese mushrooms - soaked
• 8 pieces tofu puffs - cut into halves
• 1 sheet of beancurd - fried
• 2 sprigs of Chinese coriander
• 2 cloves of garlic
• One piece of Maggi chicken cube
• water enough for simmering
• 5 tablespoon oyster sauce
• 1 teaspoon thick black sauce
• 1 teaspoon lightly crushed pepper corn
• 2 pairs of yau char kwai

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Preparation

• Put every thing to simmer and while this is happening I went to my favourite corner of the pig sty and switched on the air con for one and a half hours and I would advise you to look for a nice dvd movie or a good book to read and in no time at all lunch or dinner is ready.
• Just sprinkle some freshly cut coriander leaves and yau char kwai into the claypot and with a pair of kitchen scissors you can now officially and feeling much like a politician cutting a ribbon ( the belly strip) and serve amidst the imaginary claps of non existent spectators and camera flashes.