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Pao Xiang Claypot Bah Kut Teh [50g]

Pao Xiang Claypot Bah Kut Teh [50g] - Bansan Penang

Pao Xiang Claypot Bah Kut Teh [50g]

Regular price RM11.30
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Delivery between Feb 26 - Mar 03
Essence of herbal soup, 1st International Franchise Business (klang bak kut teh), No preservative & colouring, Vegetarian
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Pao Xiang Bak Kut Teh string tied meat of cooking herbs, take care of your health
Claypot Bah Kut Teh
Serving per packet : 400g, serving size : 100g
Angelicae Sinensis, Polygonatum Odoratum, Cinnamomum Aromaticum, Lycii Fructus, White Pepper (Lada Putih), Codonopsis Pilosulae, Glycyrrhiza Uralensis, Ligustici Wallichii

Nutritional Information
Ave. Quantity Per 100g Ave. Quantity Per 400g
Energy 77kcal 308kcal
Protein 6g 24g
Fat 5g 20g
Carbohydrates 2g 8g
Reference intake of an average adult (8400kJ/2000kcal)

Product Information

Made in Malaysia

Preparation and Storage

Preparation and Usage
A packet of Pao Xiang Bak Kut Teh mixture
1 kg of pork knuckle (Chicken meat, beef or other meat) Cut into pieces and put in according to sizes
4.5litre of water
2 whole garlic
1 soup spoon of black caramel sauce
Half spoon of Chinese Hua Diao wine
Salt according to taste

Cooking Method
1. Cut knuckle meat into 7-9 pieces
2. Clean meat, add water, use big flame to cook for 15 minutes
3. Take out the meat, clean pot, put meat into pot, put in Pao Xiang Bak Kut Teh spices mixture (1), garlic (2), black caramel sauce (1) soup spoon, Hua Diao Wine 1/2 soup spoon, salt according to taste, hot water 4.5litres.
4. Use big flame to cook for 15 minutes, switch to slow flame for 45 minutes, then use back big flame to cook for 10 minutes.
5. And now, a tasty and ancient style Pao Xiang Bak Kut Teh is ready for serving
Store in a cool, dry place.