the above 2 is chatgpt this is grok (expert mode)     will ask them again using their own list, i think they will change their answer again.   Ingredients (for 2 servings) Pork 600g pork spare ribs (or a mix of ribs and belly for tenderness; ask butcher to chop into 2-3 inch pieces) Herbs & Spices (rinse all briefly before use)     Herb/Spice Amount Notes Dang Gui (当归, Chinese Angelica) 6g (3-4 slices) Core herbal base for blood-nourishing warmth Chuan Xiong (川芎, Szechuan Lovage) 4g Adds aromatic depth and circulation benefits Yu Zhu (玉竹, Solomon’s Seal) 8g Mild sweetness and moistening quality Dang Shen (党参, Codonopsis root) 5g Tonifying for energy, common in Klang blends Huang Qi (黄芪, Astragalus root) 4g Boosts immunity and soup body (optional but traditional in some stalls) Gan Cao (甘草, Licorice root) 3g Harmonizes flavors, adds subtle sweetness Star Anise (八角) 1-2 pieces Subtle licorice-like aroma Cassia Bark (桂皮, Chinese cinnamon) 1 small stick (3g) Warmth and spice backbone Cloves (丁香) 2-3 pieces Background warmth, prevents blandness Fennel Seeds (小茴香) ½ tsp Rounds out the anise notes Goji Berries (枸杞子) 1 tbsp Added at end for slight sweetness and color Garlic 1 whole bulb (old garlic preferred), lightly smashed with skin on Essential Klang element for mushy, sweet flavor   Seasoning & Other 1.5 liters water (enough to cover ingredients) 1½ tbsp light soy sauce 1 tsp dark soy sauce (for color and depth) Salt, to taste (start with ½ tsp, adjust at end) Optional: ½ tsp rock sugar (if broth needs balancing; many traditional versions omit for savory focus) Optional add-ins (traditional but not core): 4-6 dried shiitake mushrooms (soaked and added for umami), a few red dates (for natural sweetness), or tofu puffs/button mushrooms in the last 20 minutes. ❌ Avoid: Heavy white/black pepper (that's Teochew/Singapore style), excessive sugar, or non-pork meats in the original. Instructions Blanch the pork: Bring a pot of water to a boil. Add pork ribs and blanch for 3-5 minutes to remove impurities and blood. Drain, rinse under cold water, and set aside. This keeps the broth clear. Prepare herbs: Tie the herbs and spices (except goji and garlic) into a muslin bag or cheesecloth for easy removal (traditional stalls often leave them loose, but bagging prevents bitterness from over-simmering). Lightly smash the garlic bulb to release flavors but keep skins on. Start the soup: In a large pot or claypot (for better heat retention), add 1.5L water, the herb bag/spices, garlic bulb, and blanched pork. Bring to a rolling boil over high heat, then skim off any scum that rises. Simmer: Reduce to low heat for a gentle simmer (uncovered or partially covered). Cook for 1.5-2 hours, until pork is fall-off-the-bone tender and broth turns dark brown, reduced, and fragrant. Stir occasionally; add water if it evaporates too much (aim for about 1L final broth). Season: In the last 20-30 minutes, add light soy sauce, dark soy sauce, salt, and optional sugar. Taste and adjust— it should be savory-herbal with a subtle warmth, not salty or sweet. Add goji berries in the last 10 minutes. Finish and serve: Remove herb bag if used (or strain out large pieces). Serve hot in bowls with the pork, garlic, and broth. Traditional sides: Steamed rice, you tiao (fried dough sticks) for dipping, fresh lettuce leaves, and a dip of chopped bird's eye chilies in light soy sauce. Eat the softened garlic as a treat. This should yield 2 hearty portions. Total time: About 2-2.5 hours (mostly hands-off). For variations, some Klang stalls add offal or veggies, but this sticks to the pork rib essence.

Never order food for cny, new year etc

this ai always give different answer   Short answer: No — this is not the real, original Klang-style Bak Kut Teh. It’s a Chinese medicinal herbal pork soup, not authentic Klang Bak Kut Teh.   so i ask for the same klang bkt, this is his new rep     Authentic Klang-Style Bak Kut Teh (2 servings) Pork Pork ribs (spare ribs or prime ribs) — 600–700 g Optional additions (traditional): pork belly, soft bone Herbs & Spices (Traditional Klang Profile) Herb Amount Purpose Dang Gui (当归) 4–6 g Herbal backbone (not sweet) Chuan Xiong (川芎) 3–4 g Aroma, depth Cassia bark / Rou Gui (桂皮) 2–3 g Warmth Star anise (八角) 1 piece Subtle fragrance Cloves (丁香) 2 pcs Background spice Fennel seed (小茴香) ½ tsp Roundness Bai Zhi (白芷) 2–3 g Earthy herbal note (very traditional) Gan Cao (甘草) 1–2 g Harmoniser only (not sweet) Garlic (Essential Klang Element) 1 whole bulb, lightly smashed, skins on Seasoning Light soy sauce — 1½ tbsp Dark soy sauce — 1 tsp (colour only) Salt — to taste Rock sugar — optional, max ½ tsp (many shops omit) Method Blanch pork Boil ribs 5 minutes, rinse clean. Prepare herbs Rinse all herbs briefly. Tie into a cloth bag or keep loose (traditional shops often go loose). Simmer Add pork, herbs, garlic, and 1.2–1.4 L water. Bring to boil, then reduce to very gentle simmer. Cook Simmer 1½–2 hours until broth is dark and aromatic. Skim fat lightly if needed (Klang broth is not greasy). Season Add soy sauces and salt in the last 20 minutes. Adjust savoury balance — should be herbal, not sweet. How it should taste (authentic benchmark) Herbal aroma hits first Garlic richness underneath Savoury, slightly bitter-warm finish Not peppery Not sweet Not medicinal-tonic thick If it tastes like: Ginseng soup → ❌ wrong Pepper soup → ❌ Singapore style Sweet herbal tonic → ❌ Cantonese Traditional Serving (Klang way) White rice Yau char kway Chinese tea (Pu-erh or Tieguanyin) Optional soy sauce + chopped garlic dip

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