Bah kut the ( pork ribs soup )

3 litres ( 12 cups) water
10 cloves unpeeled garlic, washed
30 g ( 1 oz ) paket bah kut the seasonings
700 g ( 1 ½ lbs ) pork ribs
6 dried black Chinese mushrooms ,soaked in hot water for 10 minutes, stems discarded
100 g ( 3 ½ oz ) button mushroom ( optional )
200 g Chinese cabbage, cut into 2-cm ( ¾ -in ) sections and scalded with boiling water ( about 2 ½ cups )
4 tau pok ( fried bean curd squares ) each sliced in half
4 table spoons ( ¼ cup ) soy sauce
1 teaspoon sugar
1 spring coriander leaves ( cilantro ) to garnish

Method :
Put the water and garlic in a pot and bring to the boil. Add herbs, chicken or pork ribs and both lots of mushroom. Return to the boil ,then lower heat and simmer over medium-low heat for 45 minutes or until meat is tender.
Add the cabbage ,tau pok , soy sauce and sugar to the pot. Dish into a casserole and garnish with coriander leaves. Serve hot with hot rice and sliced red chillies and dark soy sauce on the side.
( serves 4,preparation time 15 mins,coocking time 45 mins- 1 hour )