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- 1 packet herbs and spices for bak kut teh, 40g
- 1 kg pork spare ribs
- 2 dried bean curd sticks, ~60g
- ~200g enokitake mushrooms, roots trimmed
- 1.5L water
- 3 whole garlic bulbs, skinned and lightly crushed
- 1 tbsp oyster sauce
- 1 1/2 tbsp dark soy sauce (I used one in red label here)
- ~1/2 tsp soy sauce and sea salt to taste
- 2 sprigs coriander (cilantro)
- pinch of ground white pepper to taste, optional
View Full Recipe at Taste Hong Kong
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