Bak Kut Teh is a Chinese soup concoction popularly served in Malaysia, Singapore and also states of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. Generally it is cooked in a clay pot with various parts of the pig, varieties of mushroom, lettuce, and dried tofu sheets or pieces . The soup itself is a broth which consists of several herbs and spices (including star anise, cinnamon, cloves and garlic) boiled together with pork bones for hours. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.
A1 Bak Kut Teh (Bakuteh) Spices Net weight: 35 gr Product of Malaysia
Ingredients: Angelica pepper, Aralia cordata, Sinensis, Cinamon, Paurantii Star Anise, Astraglietc, Cigusticum, Fructus Zanthoxylum.
Preparation: 2 kg Rib or meat, 8 pieces of garlic, black sauce 2 spoons, been sauce4 spoons, oyster sauce 2 spoons, saltglutumate powder, 10 bowls of water and two packets Bak Kut Teh spices.
Cooking Instruction: 1. Rinse rib or meat. 2. Pour 10 bowls of water to boil, then put in Bak Kut Teh spices. Using medium temperature to cook for half hour. 3. Add pepper for ready serve.
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