Bak Kut Teh for lunch

I was browsing through some foodblogs and came across this website http://www.cuisine-asia.com/weekday_meals/CGWK070625.asp. The picture was so well taken I had to give it a shot. Mum was out so I took the opportunity to prepare it for lunch. The butcher was out of the ribs I wanted and I had to make do with the not-so-ribby-soft-boned cut. For 3 persons portion, I reduced the liquid to 2 litres. I've also added some greens. This is good for those who doesn't like their soup too peppery. I personally find it too mild. Perhaps I'll throw in an additional portion of black peppercorns.

500g pork ribs

2 whole garlic bulbs

1 tbsp white peppercorns

2 dried bean curd sticks/taukee (soaked to soften)

1 tbsp light soya sauce

1 tbsp mushroom stock granules (make up for the lack of ribs)

1 bunch green vegetables/Tung Oh

Salt to taste
coriander leaves for garnish

1. Blanch ribs in boiling water and drain.
2. In a large pot, heat up 2 litres of water to a rolling boil. Add blanched pork ribs, white pepper corns and garlic.
3. Bring to a boil and turn down to simmer for about half an hour to 45 minutes. Season pork ribs soup with soya sauce and salt. Add bean curd skin and simmer till tender.
4. Add vegetables just before serving.