Bat Kut Teh

First time when I cook bat kut teh, I just use ready made packet from Cosway. Dump it together with the pork rib and whole glove of garlic. Boil for approximate 1-1.5 hour. Yikes, the taste so bad, not nice at all. After quite some time, my elder sister told me, have to "kah liu"(加料） only nice, so she taught me use 2 packet instead of 1, then add some tong sum(党参), dang gui(当归), gou zhi (枸子), red dates (红枣） etc... I tried again with her recepi, erm...not bad wor! So most of the time I will cook this way! Until one day one of my friend told me those chinese medical hall sell one also very nice, they will use ready make packet too, but 'kah liu" too! 2 months back,when I bought my girls' milk powder in chinese medical hall that I use to "pong chan", I ask them whether thyey sell any "bat kut teh" ingredient or not. He said yes, ask me how much I want, he ahs RM3, RM4, RM5...depend how thick the soup u want. Being first timer, so I ask for RM5. Cook it in one of the weekend with pork rib + whole glove of garlic again, of course have to wash it before dump into the pot! Boil for nearly 1 hour plus, then add some pepper, light and dark soy sauce. The taste much better than my earlier recepi! The ingredients buy from the chinese medical hall got : ready made packet, tong sum（党参）, gou qi （枸杞）, red dates（红枣）, huang qi（黄耆）, kan zhao （干草）, shu di (熟地)...as shown in above pic. I think if u buy those ready made packet and just add these ingredient, the taste will be good too! p/s: I ever tried the BKT as mentioned in Jason's blog, but hubby and I not really like it! Salty and spicy too! maybe that day the cook not in good mood gua!