Step 1

Bring water in a large pot to a boil.

Step 2

Place all bak kut teh herbs, except for spice sachet, Solomon’s seal rhizome (yok chok), and red or black dates in a muslin filter bag. Dong gui should also be placed in the muslin filter bag.

Step 3

When water comes to a boil, place muslin bag, spice sachet, yok chok, dates, and mushrooms in the water.

Step 4

Heat vegetable oil in a large fry pan. Add garlic and pork ribs. Sear ribs for about 3 minutes. Stir in dark soy sauce. Turn off heat and transfer pork ribs and garlic to huge pot.

Step 5

Add rock sugar. When liquid comes back to a boil, season with salt. Reduce heat to low and allow it to simmer for about 1½ hours.

Step 6

Add tofu puffs, tofu skin knots, and goji berries. Simmer for another 30 minutes.

Step 7

Discard muslin filter bag and spice sachet.

Step 8

Serve with steamed rice, yew char kway (aka as you tiao or Chinese crullers), and cut chilies in soy sauce.