I wasn't spoilt for choice when I went shopping for a Bak Kut Teh mix. There was none.
So I scoured the net for recipes. In the end, with a rough understanding of what primarily goes into Bak Kut Teh, I made my version of it.
Yum. Not like the usual clear Singapore version but I think it works! I was just alittle freaked by the pale pork swimming in the heavily scented soup so I doused some black soy sauce in it. I also omitted cinnamon on my second try and preferred that version.
No set recipe as yet but this kutless (as in Bak Kut) teh consists of:
star anise
American ginseng
black peppercorns
garlic
pork
shitake mushrooms
sweet dark soy sauce
salt
