Bak Kut Teh Mee Sua



1 pkt x 60g bak kut teh spices (consists of angelica pepper, aralia cordata, sinensis, cinnamon, paurantii, star anise & cigusticum)

4 x 60g hock chew mee sua

850g pork ribs (rinse a few times and drained)

4 cloves garlic (flattened)

1 tbsp wolfberry (rinsed and drained)

1500ml water

2 pkts x 100g enoki mushroom (discard the bottom)


1 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp dark soy sauce


Some cilantro leaves

Preparation Instructions:

  1. Add 1500ml of water into a pot and bring to a boil.
  2. Add in bak kut teh spices, garlic and pork ribs and bring to a boil again.
  3. Turn heat to low and continue to simmer for 1 hour.
  4. Season with oyster sauce, light soy sauce and dark soy sauce.
  5. Bring some water to a boil. Add in hock chew mee sua and continue to cook until al-dente. Remove, drained and transfer into four separate serving bowl.
  6. Add in wolfberry and enoki mushroom to the soup and bring to a boil again.
  7. Divide the soup together with the ingredients equally to four separate serving bowl with mee sua.
  8. Garnish with cilantro. Serve.

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