Bak Kut Teh

This is a soup but the hokkien has named it 'tea' probably because of the herbs. I will always cook this soup everytime it snows. it perfumes the house with it's fragrance of herbs snd how comforting it is to have a bowl of hot soup after being in the cold. Bak Kut Teh is always requested after a skiing trip without fail. I would not be able to cook this soup if had not send me a packet of Claypot brand to sample. Thanks. The herbs and spices are not too overpowering and it will enlighten anyone's palate be it asian or caucasian.
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2 - 3 lbs pork spareribs
10 chinese dried mushrooms - soaked
10 - 12 pieces Tofu Pok - cut into small pieces
2 whole bulb garlic
2 1/2 liters water
4 tbsp of soya sauce
1 pkt of 'Claypot' Herbs and Spices Mix
salt and pepper to taste


Put spareribs in the pressure cooker and pour in enough water to cover the meat. Bring to the boil and cook until there is no more red blood oozing out of bones.

Pour away the water and clean the bones thoroughly with cold water.

Put back the cleaned spareribs, mushrooms, tofu pok, garlic, soya sauce, the herbs and spices mix bags and water.

Cover the pressure cooker and cook for 15 minutes (at point of hissing).

Release pressure by running pot under running cold water. Open lid and remove the oil from soup using a gravy separator.

Add salt and pepper to taste and serve hot.