1 packet of Bak Kut Teh seasoning bag and approximately 1.5 litres of water, I slow boiled it in a slow cooker for about 4 hours. Added in some pork ribs, a piece of pork belly, 1 whole garlic with skin, some taufoo pok and lastly Enoki mushroom into the Bak Kut Teh. I've also added in few tablespoon of Kikkoman Soya Sauce and about 1 tbsp of oyster sauce to taste.
I was having lunch with my colleagues at the Subang wet market and passed by Asia Cafe and coincidentally saw a stall selling Yaw Char Kwai ( Fried Curlers ), and quickly get AN to stop by and I go down to buy the Yaw Char Kwai.
I think the Bak Kut Teh is not too bad and almost similar to the stall selling outside but my Dearie Suki was complaining not kick enough. Off course leh my Dear, those selling outside added in so much MSG what do you expect !