First attempt at making Malaysian Singaporean herbal pork rib tea (Bah Kut Teh) Meat Bone Tea (肉骨茶)

Ingredients: 1 package of herbal mix (I used the Original Kee Hiong Klang Bak Kut Teh Spices - 70 grams packet) half a rack of pork, half of a large daikon radish, 4-6 mushrooms, 4-5 cloves of garlic, 1-2 tablespoons of light soya sauce, 1-2 tablespoons of soya sauce, 6 cups of water, salt and pepper (add as desired to suit your taste). Add everything into the Instapot pressure cooker except for the daikon. Set timer to 15 minutes (20 minutes if you like your pork softer/more tender). Be careful when venting the pressure cooker. Open the lid and add daikon into soup and set timer for 2 minutes if thinly sliced and 5 minutes if you prefer daikon to be more thick. Serve with white rice.
Prep time: 10 minutes Cooking time: 20 minutes
Verdict: Herbal smell & taste was very strong. I would prolly cook it again but this time add more pork rib and daikon (use a whole one) and cook for 20 minutes and not for 15 minutes like I did this time. Overall, this was a good easy and fast dish to make. You will need to adjust the amount of soya sauce, salt and pepper according to your own preferences as some people prefer low sodium so they add less. The two packets of spices/herbs hold a lot of its own flavour.

meat bone soup,pork rib,soup,daikon,mushroom,garlic,malaysian,singaporean,Bah Kut Teh,肉骨茶,meat bone tea,trying packets,recipe,learning,family,meal,cooking,busy,working,mom,dad,Lily,easy,fast,simple,