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.
Net weight: 18gm X 4pkt