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Bakuteh Spices
Bak Kut Teh, literal meaning – Pork Rib Tea, is a favourite breakfast among Malaysians especially during weekends. This aromatic, peppery broth is best served in a clay pot with pork ribs, leg and loin, mushrooms and fresh vegetables.
Bak Kut Teh Spices contain the freshest ingredients of white pepper corns, cumin, cinnamon, star anise, cloves, black pepper corns, garlic and liquorice, is packed for your convenience and ready to be served after one hour. A steaming, hot broth of Bak Kut Teh with rice is never complete without “You Tiao” or Chinese crullers.
Ingredients :-
White pepper corns, cumin, cinnamon, star anise, cloves, black pepper corns, garlic, liquorice.
Preparation :-
A
1/2 kg pork legs and pork ribs
2 litres (8 rice bowls) of water
B
1 packet of Bak Kut Teh Spices
5 cleaned whole garlic or more
5 dried mushrooms or more
C
2 tbs light soya sauce
2 tsp black soya sauce
salt to taste
Cooking Instructions :-
- Bring ingredient A to boil.
- Remove surface layer bubbles. Add ingredient B.
- Heat for 10 minutes. Add ingredient C.
- Cover with lid, boil at low flame till the pork legs and ribs tender, ready to serve.
Feast on your version of “Klang Bak Kut Teh” with Tan Kim Hock Bak Kut Teh Spices.
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