@Cybertan

me ask ai for klang bkt. i will try this when i can but need to go4  horse road to buy herb     Authentic Klang-Style Herbal Bak Kut Teh (2 servings) Ingredients — Herbs & Spices Herb Amount Notes Shu Di Huang (熟地黄, Rehmannia root) 15g Thick dark base, essential for medicinal soup Dang Gui (当归, Chinese Angelica) 12g Strong herbal backbone Dang Shen (党参, Codonopsis root) 8g Tonifying root, adds soup body Huang Qi (黄芪, Astragalus root) 5–8g Boosts medicinal richness Chuan Xiong (川芎, Lovage root) 5g Aromatic punch Yu Zhu (玉竹, Solomon’s Seal) 3–4g Slight sweetness, mild smoothness Gan Cao (甘草, Licorice root) 3–4g Light sweetening, harmonizes herbs Star Anise (八角) 1–2 pcs Mild aroma Cassia Bark / Gui Pi (桂皮) 1 small stick (~3g) Optional, adds warmth Garlic 1 whole bulb, lightly smashed Optional, typical Klang touch Goji / Wolfberries 1–2 tsp Optional, slight sweetness finish Other Ingredients Ingredient Amount Notes Pork Ribs 500–600g Blanched in hot water first Water 1.2–1.5 liters Enough to cover ribs and herbs Light Soy Sauce 1 tbsp Optional, seasoning Dark Caramel Soy Sauce 1 tbsp Optional, color depth Salt To taste Add near the end to avoid toughening meat Instructions Prep the pork ribs: Blanch ribs in boiling water 2–3 minutes. Remove and rinse to remove impurities. Prepare herbs: Rinse all herbal roots. Keep garlic whole but lightly smash to release flavor. Cook the soup: In a pot, add 1.2–1.5 L water. Add all herbs and spices except salt. Bring to a boil, then lower heat to gentle simmer. Add pork ribs: Add blanched ribs to the simmering herbal water. Cook 1.5–2 hours, uncovered, until ribs are tender and soup turns dark, rich, and fragrant. Season: Add soy sauces for color (optional). Add salt to taste. Finish: Remove herbs (optional) or serve with ribs. Garnish with small amount of Goji if desired. Serving Notes Best served with steamed white rice. Optional sides: youtiao (fried dough sticks) for dipping in the rich herbal soup. Soup should be dark, thick, slightly bitter-sweet, aromatic, and full-bodied — exactly like Klang herbal BKT. 💡 Key points for authenticity: Shu Di Huang + Dang Gui = dark, thick, herbal backbone Dang Shen + Huang Qi + Chuan Xiong = tonic strength, medicinal richness Yu Zhu + Goji + light licorice = just enough sweetness, not overpowering Minimal spices → aroma only, not overpowering flavor