Easy Bak Kut Teh

Cut the pork ribs into desired sizes, then wash them thoroughly under running water.

Place the washed pork ribs in a pan with cold water and add 3 slices of ginger. Bring to a boil over high heat.

Once boiling, skim off any foam that rises to the surface. Continue to boil for 2-3 minutes.

Remove the blanched pork ribs from the pan and rinse them in a bowl of clean water to remove any impurities.

Peel the outer skin of the whole garlic head.

Score the tops of the canned mushrooms to create a decorative pattern.

Cut off the root end of the enoki mushrooms.

Heat cooking oil in a wok until it reaches about 60% hot. Reduce heat to low. Carefully place the beancurd sheet into the hot oil and fry until crispy and golden brown.

Remove the fried beancurd sheet and let it cool. Once cool, it can be broken into smaller pieces for serving.

In a large pot (at least 2000ml capacity), add the Bak Kut Teh spice mix packet and 2000ml of water. Bring to a boil over high heat.

Once the soup is boiling, add the blanched pork ribs and the whole garlic head to the pot.

Add 2 tablespoons of light soy sauce and stir well.

Continue to boil the soup over high heat for 15 minutes.

Reduce the heat to low, add 2 teaspoons of salt, cover the pot, and simmer for 1 hour.

After simmering, transfer the pork ribs and soup to a serving clay pot.

Add the scored canned mushrooms and the fried beancurd sheet to the clay pot.

Top with enoki mushrooms and garnish with chopped spring onion before serving.