Had some Bak Kut Teh spice packs at work and decided to make a lamb version of it. I simply used lamb cuts and added it into a pressure cooker together with soy sauce, a whole bulb of garlic and the spice pack together with water.
30 minutes later and the pot of delicious lamb is done.
Super tender and delicious paired with rice and some stir fried ladies fingers.
I love having Bak Kut Teh with dark soy sauce on my rice and raw garlic.
How do you like your bak kut teh? And do you eat internal organs?
