Bak Kut Teh is a common dish here. Hokkien style Bak Kut Teh usually uses a variety of herbs and soy sauce creating a more fragrant, textured and darker soup. Contrarily, Teochew style is light in color and uses more pepper and garlic in the soup.(4-5 persons)
Directions: Heat up 1.8 litres (6 bowls) of water to boiling point. Add 3-4 pieces of garlic and 600-800g of meat (chicken or pork ribs) with Bak Kut Teh Spiecs. Simmer for approximately 30 minutes until the meat is tender. Then serves for 4-5 persons.
|Country of Origin||China|
|Ingredients||Milkvetch, Codonopsis Root, Wolfberry, Solomon's Seal, Chinese Foxglove, Dong Quai, Sichuan Lovage, Spices|
|Storage||Store in a cool, dry place or refrigerated|