Bak Kut Teh (BKT) 4-5 serving

Ingredients:

1. BKT Herbs (2 packet from Hypermarket or Chinese Herbs Shop)
2. Dried Longan
3. 1 rice bowl of light soy sauce
4. A tbs of dark soy sauce (to darken the soup)
5. 3 layer pork (1st layer fat, 2ND layer thin)
6. Pork Intestine (optional)(make sure it clean or else it have some smell in it. (best way buy that it already clean by the seller or u can clean it with lime juice)
7. Pork ribs
8. Mushroom (soaked and remain the soaking water)
9. Garlic

Method:

Boil #5,6,7 in hot water (to clear all the dirty scamps that stick on the meat)for 3 minutes. Remove and put a side, pour away the water. Fill in the water (depends how big is the pot) and the remaining mushroom water in a pot and heat it up. Pour all herbs and the sauces in the boiling water and lastly add the boiled meat in the pot. Let it boil for 2 1/2 hours in low fire. After 2 1/2 hours take out the meat and intestine (to avoid the meat become soft). Poke the meat with fork or chopstick to know whether the meat is cook. If the fork or chopstick can't poke in means it not done yet. Let it boil for another 30-45mins. After that take out and cut it in small pieces and serve it.