Bak Kut Teh is a famous Chinese dish in Malaysia. Klang residents take it all day long, even breakfast. The ribs are simmered in a broth cooked with herbs and spices for hours to cultivate the flavour. Then add in the herbs like Dong Quai, Cinnamon, Star Anise and, sometimes dried Shiitake mushrooms. You may add in chicken parts, beef or mutton, not necessary pork.
Normally it takes six hours of slow cook with clay pot. Once cooked you can enjoy it with rice or take it as a side dish. Soy sauce with chopped chilli and minced garlic are served as condiments.
Slurp the soup and savor each drip of the essence until no single drop left! yummy~
Please find the recipe here.