Recipe Ingredient
- 450g vegetarian rib bones
- 400g vegetarian meatballs
- 8 dried mushrooms, soaked to soften
- 8 button mushrooms, halved
- 25g dried beancurd sticks, cut into 8cm pieces
- 25g fresh golden or enoki mushrooms
- 100g Chinese white cabbage (wong ngah pak), cut into 4cm lengths
- Herbs:
- 1 star anise
- 3cm piece cinnamon
- 1/2 tsp black peppercorns, crushed
- 1/2 tsp white peppercorns, crushed
- 4 cloves garlic
- 1 packet bak kut teh ingredients
- 1 1/2 litres water
- Seasoning:
- 1/2 tsp salt or to taste
- 1 tbsp rock sugar
- 2 tbsp light soy sauce
Instructions
- To get a better taste, deep-fry all the mock vegetarian ingredients (ribs and meatballs) and dried beancurd sticks. (These ingredients may be purchased from vegetarian food suppliers at the market.)
- Bring water to a boil. Add all the herbs and simmer for 30 minutes. Add (fried) vegetarian rib bones, meatballs and the dried and button mushrooms. Cook for 10 minutes. Add wong nga pak and golden mushrooms and cook for five to six minutes.
- Dish out into a heated clay pot and serve immediately with rice.
