Pao Xiang Claypot Bah Kut Teh [50g]
Pao Xiang Claypot Bah Kut Teh [50g]
Regular price
Sale price
RM11.30
Only
left in stock
People
are viewing this right now
Delivery between
Dec 12
-
Dec 18
Features
Essence of herbal soup, 1st International Franchise Business (klang bak kut teh), No preservative & colouring, Vegetarian
Product Marketing
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
Ingredients
Angelicae Sinensis, Polygonatum Odoratum, Cinnamomum Aromaticum, Lycii Fructus, White Pepper (Lada Putih), Codonopsis Pilosulae, Glycyrrhiza Uralensis, Ligustici Wallichii
Ave. Quantity Per 100g | Ave. Quantity Per 400g | |
---|---|---|
Energy | 77kcal | 308kcal |
Protein | 6g | 24g |
Fat | 5g | 20g |
Carbohydrates | 2g | 8g |
Product Information
Origin
Made in Malaysia
Preparation and Storage
Preparation and Usage
Preparation
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
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
Storage
Store in a cool, dry place.
Tags:
Dry Condiments
Similar products
Customers who viewed this item also viewed