1 kg ​Mrs. Garcia's Baby Back Ribs

1 packet ​Bak Kut Teh Herbs (rinsed)

3 slices ​​Angelica Sinensis (rinsed)

12 pcs Shiitake Mushrooms (remove stalks)

10 cups ​Water

1 bulb ​Galrlic (separated)

12 pcs ​Small Tofu Puffs

1/4 cup ​Goji Berries (soaked for 10 mins)

6 pc Shallots (sliced)

4 cloves Garlic (sliced)

10gm ​Ginger (chopped)

10gm ​Turmeric (chopped)

2 tbsp ​Vegetable Oil

2 tbsp ​Dark Soy Sauce

1 tbsp ​Brown Sugar




1.  Start by bringing a large pot of water to a boil.

​2.  Place bak kut teh herbs (excluding the spice sachet) and angelica sinensis root in a muslin filter bag. Once water reaches a boil, add muslin bag, spice sachet, and mushrooms into the pot.

​3.  Heat vegetable oil in a large pan. Add garlic and pork ribs, searing ribs for about 3 minutes. Stir in dark soy sauce. Turn off heat and transfer both pork ribs and garlic to another large pot.

​4.  Introduce sugar. Once liquid returns to a boil, season it with salt. Reduce heat to low and allow the mixture to simmer for approximately 1½ hours.

​5.  Afterward, add tofu puffs and goji berries. Continue to simmer for another 30 minutes.

6. Remove and discard muslin filter bag and spice sachet.

7.  Serve dish with steamed rice and cut chilies in soy sauce.

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