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
weight: 35 gr
pepper, Aralia cordata, Sinensis, Cinamon, Paurantii Star Anise, Astraglietc,
Cigusticum, Fructus Zanthoxylum.
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
rib or meat.
10 bowls of water to boil, then put in Bak Kut Teh spices. Using medium
temperature to cook for half hour.
pepper for ready serve.
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