Ba kut teh (肉骨茶 - read as rou gu cha in Mandarin) is a very famous Chinese herb soup made with pork ribs and more. It is originated from Klang (巴生 - pa sang), a town near to my hometown. Nowadays , almost every ba kut teh shop or stall claimed that they are selling Pa Sang ba kut teh.
Ba kut teh is in Hokkien, ba kut means pork ribs and teh means tea. There is not any tea in the soup but it was always served with a pot of Chinese tea. The reason behind is that the soup cooked with pork ribs maybe too oily, drinking tea is to "wash" down those oil. Some people said that drinking tea while having ba kut teh will enhance the aroma of the soup, soup tastes better after drinking tea.
I used the herbs and spices mix, and added extra herb to get stronger aroma. Served it with steamed rice and chopped chilli in dark soy sauce for dipping. Also, extra Chinese cruller (油条) at the side for dunking into the hot soup... nothing left!