When I was living in Malaysia I rarely eat Bak Kut Teh. If I'm lucky I would probably eat that about once a year. My last trip home I ate Bak Kut Teh once that's also because my relatives from Australia was there so I think that's the reason why we actually ate that (my parents don't really like to eat a lot of meaty dish).For some reason I've been wanting to eat Bak Kut Teh for quite sometime now. I had cereal for breakfast today and I just decided that I'll take the stuff out from the freezer to make myself a wholesome pot of Bak Kut Teh since it was cool and rainy all day.
Bak Kut Teh
Ingredients:
1 pack of pre-packed Bak Kut Teh herbs
Handful of Goji Berries (Kei Chi)
6 bowls of water
2 garlic bulbs (skin peeled)
12 dried Shitake mushrooms (soaked and cut into halves)
A handful of tofu puffs
Seasoning:
2 tablespoons of soy sauce
1 teaspoon of dark soy sauce
1 tablespoon of oyster sauce
A few dashes of white pepper powder
Salt to taste
Condiment:
A handful (5-6) bird's eyes chilies
Soy Sauce
ABC dark Sweet Soy Sauce
Two Tablespoon of chopped fresh garlic
Method
Add in the water, garlic bulbs, pre-packed Bak Kut Teh herbs, pork ribs, mushrooms, tofu puffs and boils in low heat for about 1 - 2 hours. Add in the seasoning and boil for another 5 minutes. Serve hot.
Honestly my picture does no justice. It was steaming and I was starving so I was rushing to eat :P. I was surprise it tasted so good. I was leary about using my pre-pack Bak Kut Teh herbs because this one was really old. It was given to me by one of my friend before she left to go home. I've had it for more than 5 years and god knows how long she had it before but I am happy to say that it still taste so very good.

Oily Vegetables
Ingredients
Lettuce
Fried Onions (Shallots)/ chopped garlic
Method
Boil a pot of water and blanch lettuce. Pour fried shallots/garlic on top of the vegetable with about one tablespoon of oil.
P/s: I pour about half a bowl of oil in a bowl. I put chopped shallots/garlic in the bowl. Put in the bowl in microwave for about 4 minutes (depending on how many volt your microwave). Keep a close watch on your onions/garlic. Shallot takes a longer time to get crispy while garlic browns much quicker so after the 4 minutes nuke it 30-45 seconds each time but watch it closely so it doesn't burn. My shallot burned because I was not watching it.
I was preparing dinner so I didn't watch the onions so mine got burned a little. The next day I fried some chopped garlic in the microwave again so I used fried garlic on my vegetable the next day. I purposely fried extra garlic so that I could sprinkle some on my rice. I guess vampires was afraid of me since I was consuming all the garlic!LOL
I had Bak Kut Teh for dinner, brunch and dinner the next day and brunch again the follow day after. My Bak Kut Teh is all gone now..slurrppp....Hubby likes the soup but he didn't like the ribs.He suggested that I use pork roast next time when I make this!I'm just dumb-founded with his suggestions sometimes.I wonder whether will pork roast actually works?