Product Information
Bak-kut-teh is a herbal soup dish developed in Malaysia among Hokkien immigrant communities. It is popularly thought to have originated in Klang. Bah Kut Teh popularly served in Malaysia and Singapore, where there is a predominant Hokkien community.
The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
Each 18gm sachet contain:
Dang Gui,Ba Jiao,Chuan Xiang,Tongkat Ali,Gui Pi,Yu Zhu,Gan Cao,Dang Shen,Xiao Hui.
Cooking instruction:2 packet of Ding Xian Ali Bak Kut Teh So Spices,1kg of meats,1.8 liter of water, whole garlic
Seasoning: tablespoons soy sauces,sat to taste.
1.Add 2 pkt Ding Xian Ali Bak Kut Teh Soup Spices and 2 whole garlic into 1.8 liter of water and boil over high heat,once boiled,switch to medium heat and continue cook for another 30 minutes.
2.Add in the meat,continue coo for another 40-60 minutes.
3.Add seasonings and serve.
The above formula is 2-3 servings.
Bak-kut-teh是在马来西亚福建移民社区开发的草药汤盘。它被普遍认为起源于巴生。 Bah Kut Teh普遍服务于马来西亚和新加坡，那里有一个主要的福建社区。
独家的辛香料中和了中药味，但不失其香气和风味，汤头甘甜、清香爽口、不仅能当汤品，用来煮不同肉类、也可以加入各种面食。成品不只能当汤品食用，更能用来当火锅汤底，风味绝佳；绝对让你意犹未尽。 “肉骨茶”，其实，此“茶”非彼“茶”，这是一道在新加坡家喻户晓的排骨药材汤。里边加入上乘药材，经过炖煮后，使药材的味道渗入排骨中。没有光鮮亮麗的香精，只有扑鼻的清香，鲜美之中又带着药材的提神劲道。
每款18克包装包含：
当归，八角，东革阿里，桂皮，玉竹，甘草，党申，小茴香，川芎。
烹饪指导：2包Era 顶香亚力骨肉骨茶汤料，1公斤肉，1.8公升水，3颗整个蒜
调料：两汤匙酱油，坐下来品尝。
1.加入2袋Era 顶香亚力骨肉骨茶汤料和3个整粒大蒜加入1.8升水中，煮沸后加热煮沸，切换至中火，再继续煮30分钟。
2.加入肉，继续冷却40-60分钟。
3.增加调味料即可食用。
以上配方2-3份。
独立包装
净重：18gm X 4pkt
The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
Each 18gm sachet contain:
Dang Gui,Ba Jiao,Chuan Xiang,Tongkat Ali,Gui Pi,Yu Zhu,Gan Cao,Dang Shen,Xiao Hui.
Cooking instruction:2 packet of Ding Xian Ali Bak Kut Teh So Spices,1kg of meats,1.8 liter of water, whole garlic
Seasoning: tablespoons soy sauces,sat to taste.
1.Add 2 pkt Ding Xian Ali Bak Kut Teh Soup Spices and 2 whole garlic into 1.8 liter of water and boil over high heat,once boiled,switch to medium heat and continue cook for another 30 minutes.
2.Add in the meat,continue coo for another 40-60 minutes.
3.Add seasonings and serve.
The above formula is 2-3 servings.
Bak-kut-teh是在马来西亚福建移民社区开发的草药汤盘。它被普遍认为起源于巴生。 Bah Kut Teh普遍服务于马来西亚和新加坡，那里有一个主要的福建社区。
独家的辛香料中和了中药味，但不失其香气和风味，汤头甘甜、清香爽口、不仅能当汤品，用来煮不同肉类、也可以加入各种面食。成品不只能当汤品食用，更能用来当火锅汤底，风味绝佳；绝对让你意犹未尽。 “肉骨茶”，其实，此“茶”非彼“茶”，这是一道在新加坡家喻户晓的排骨药材汤。里边加入上乘药材，经过炖煮后，使药材的味道渗入排骨中。没有光鮮亮麗的香精，只有扑鼻的清香，鲜美之中又带着药材的提神劲道。
每款18克包装包含：
当归，八角，东革阿里，桂皮，玉竹，甘草，党申，小茴香，川芎。
烹饪指导：2包Era 顶香亚力骨肉骨茶汤料，1公斤肉，1.8公升水，3颗整个蒜
调料：两汤匙酱油，坐下来品尝。
1.加入2袋Era 顶香亚力骨肉骨茶汤料和3个整粒大蒜加入1.8升水中，煮沸后加热煮沸，切换至中火，再继续煮30分钟。
2.加入肉，继续冷却40-60分钟。
3.增加调味料即可食用。
以上配方2-3份。
独立包装
净重：18gm X 4pkt
Shipping Information
| Zone | Weight | Delivery Fee (RM) |
|---|---|---|
| West Malaysia | First 3.00 kg | 6.00 |
| Extra 1.00 kg | 2.00 | |
| East Malaysia | First 0.50 kg | 14.30 |
| Extra 0.50 kg | 5.10 |