Pictorial guide to Malaysian Bak Kut Teh cooked in slow cooker

Have you tried cooking your favourite bak kut teh with a slow cooker? I did. The end result: a flavourful broth with soft and tender meat. This is my first time cooking bak kut teh. I've cooked chick kut teh in the past but hubby never like it. 

Here is a pictorial guide on how I cooked my version of bak kut teh:

(Adapted from Nasi Lemak Lover)
Serves 6
1 packet Bak Kut Teh (I added because I don't have all the herbs on hand)
1 cinnamon stick
3 stick dong sum
3 slices dong guai
1 tbsp black peppercorns
1 tbsp fennel seeds
3 star anise
45 g yuk chok
2 garlic
800 g free range pork ribs
3 litre boiling water
3 tbsp soya sauce
2 tbsp Dark Caramel Sauce
300 g chestnut mushrooms
6 shitake mushrooms, soaked
1 tbsp goji berries

Place ribs and water in pan. Bring it to boil. Remove the impurities until the water is clear.  Discard the water. Set aside

Place dong sum, dong guai and yuk chok in a bowl. Pour hot boiling water in the bowl. This is to get rid of any impurities

 Discard water

Stuff all the blanched herbs, fennel, black peppercorns, and star anise into tea pouch(es). This way you won't have to go through all the trouble of fishing the herbs out before serving

Place ribs, herb pouch(es), cinnamon stick, boiling water, shitake mushrooms, dark sauce, and soya sauce in slow cooker. Cook for 6 to 8 hours in low setting.

8 hours later... add chestnut mushrooms and goji berries. Cook on high for 30 minutes. Season with soy sauce (if needed)

The end result: a yummy bowl of bak kut teh. Would have been better if Tesco delivered my lettuce.

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