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Pao Xiang Claypot Bah Kut Teh [50g]
Features
Essence of herbal soup, 1st International Franchise Business (klang bak kut teh), No preservative & colouring, Vegetarian
Ā Ā
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
Ā Ā
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 |
Ā Ā
Product Information
Origin
Made in Malaysia
Ā Ā
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
Ā Ā
Storage
Store in a cool, dry place.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Pao Xiang Claypot Bah Kut Teh [50g]
Pao Xiang Claypot Bah Kut Teh [50g]
Features
Essence of herbal soup, 1st International Franchise Business (klang bak kut teh), No preservative & colouring, Vegetarian
Ā Ā
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
Ā Ā
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 |
Ā Ā
Product Information
Origin
Made in Malaysia
Ā Ā
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
Ā Ā
Storage
Store in a cool, dry place.
$2.87
Pao Xiang Claypot Bah Kut Teh [50g]ā
$2.87
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Features
Essence of herbal soup, 1st International Franchise Business (klang bak kut teh), No preservative & colouring, Vegetarian
Ā Ā
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
Ā Ā
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 |
Ā Ā
Product Information
Origin
Made in Malaysia
Ā Ā
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
Ā Ā
Storage
Store in a cool, dry place.
