I wish your post would have more useful information.

Firstly you don't say which type of BKT you're making, the more herbal BKT or the darker Klang style?

Secondly, tips on the technique used? High/low pressure? duration in pressure cooker? Cuts of meat used? Do you blanch the meat with the first boil?

All of the above would do so much in improving the quality of your post rather than a kopitiam style hit and run post.

I'm not sure why you would want to report my post by if you feel you must please go ahead.

I've been trying to cook BKT at home. I buy the Chinese herbs separately, although if you go to a traditional Chinese medicine store, they will usually sell their own mixes but I'm nowhere close to perfecting the recipe. I like to know what I'm eating so I don't buy pre-packaged herbs mixes.

Pressure cookers are fantastic, they do speed cooking up especially when you're trying to extract flavour from your ingredients into stews and soups. The problem with them I find is that they are very rough on the ingredients.. the meat while it may be tender, will most likely be overcooked as all the flavour would have been infused into the soup. So the meats just there for the protein. Don't get me wrong, I love using pressure cookers and they're great for soups like sup buntot, but for BKT you just end up with a very cloudy soup.

The problem with following the instructions on the packet, 1 hour is not enough to make a good BKT soup. You will probably get the meat flavour in your soup, but as you rightly say its probably not going to be very tender and secondly it's not enough time for you to extract the gelatine from the bones. For me, it's about 4 hours of simmering to get some nice body in the soup.

I'm glad pressure cooking BKT works for you but for me - that ain't bkt.