When the weather outside is frightful...time for Bakuteh!

This is one of my favorite dishes when the weather is cold and rainy. A Bakuteh soup!
Since I am not savy enough to make the spices for this soup (it takes quite amount of spices), I opted to use this awesome instant spices that I bought from Grand Asia supermarket. I am sure you can find this spices in any asian supermarket. Here is a bit information about the dish from Wikipedia

Bak kut teh (Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan and the Indonesian island of Riau (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries likeBatam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meatypork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.^[1] 

Ingredients:
1 pack of pork ribs
1 small bowl of chinese dried mushroom
1 pack of Bakuteh spices
Soy Sauce
Oyster Sauce
4 cloves of Garlic

Direction:

1. Soak the dried mushroom in hot water for 15 minutes. Sliced into halves.
2. Follow the instruction at the back of the spices package. It is very simple (You just need garlic, light soy sauce, dark soy sauce and oyster sauce)
3. Boil water and add in the spices. Let it boil for 30 minutes.
4. Add the meat, garlic and the sauces.
5. Let it cook for another 30 - 45 minutes.
6. Ready for serving!..

Enjoy :)