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From Klang, Malaysia's most famous Bak Kut Teh is now available in an easy to cook, packet form!
Simply buy pork, button mushroom, Black Garlic andadd the packet into a pot. Then wait for a few hours and it is ready to eat! Great when cooking with a slow cooker, leave it during the day and it's ready to eat when you reach home.
Just writing this has already gotten me hungry!
Extra!!!Extra!!!Extra!!!
Strongly Special Recommend Superior Ginseng Soup!!!!
Guarantee you will love it so much once you have try it!!!
Steamboat Simply Irresistable Excellent Taste!!!
Yummy Yummy!!!
What's "Mo Sang Kor"?
[Mo Sang Kor] Started in 1972 and is very popular eating destination in Klang, Malaysia. Well known for its authentic and original Bak Kut Teh taste, the pioneer restaurant in Klang is still operating until this very day after 40 years! Mo Sang Kor bak kut teh herbs & spices are processed from the finest and nutritious ingredients, thus making the bak kut teh taste so delicious and original!
There are two type to choose
1. Mo Sang kor bak kut teh herbs & spices 45g
2. Mo Sang kor bak kut teh herbs & spices 55g
Type 1: Bak Kut Teh 45g+ (Red Packet)
This packet is suitable < 4 pax.
Type 2: BaK Kut Teh 55g+ (White Packet)
This packet is suitable > 4 pax.
Well cooked & delicious in local store in Klang!!!
Tasty & Yummy!!!!!
It contains less soup with the thickness of strong delicious
yummy taste that will make you visit again.
Today, you can cook it from your home and share with your family.....
Mo Sang Kor has been highly recommended by
Astro Malaysia Channel AEC 'Taste with Ah Xian'
Click below image to find more details
Today you can purchase it online and have it deliver to your door step!!!!
How to Cook!
Preparation for 45g
~ 1 packet Mo Sang Kor Bak Kut Teh herbs & spices mixed.
~ 1 kg meat, cut into preferred size
~ 2000 ml (6 bowls) water
~ 3 pieces black garlic, 3 pieces mushroom
~ 4 teaspoon thick soya sauce
~ 2 teaspoon soya sauce
~ 1/2 teaspoon M.S.G
~ 1/2 teaspoons salt (must put in together to cook for 1 hours)
Preparation for 55g
~ 1 packet Mo Sang Kor Bak Kut Teh herbs & spices mixed.
~ 1.5 kg meat, cut into preferred size
~ 2850 ml (8 bowls) water
~ 5 pieces black garlic, 5 pieces mushroom
~ 5 teaspoon thick soya sauce
~ 3 teaspoon soya sauce
~ 1 teaspoon M.S.G
~ 1 teaspoons salt (must put in together to cook for 1 hours)
Cooking Method
1) In a large pot, pour 2000ml(45g) / 2850ml(55g) water to boil.
2) Add in filter bag, all herbs and prepared ingredients into the boiling water.
3) Bring to boil again and then boil at mid fire for 1 hour. Remove filter bag and serve hot.
Ingredients
Rehmaniae Glutinosa, Angelicae Sinensis, Codonopsis Pilosulae, Liguistici Walichii, Glycorrhiza Uralensis, Polygonti Odorati, Fructus Anisi Stellati, Pepper, Fractus Lycii, Citri Exocarpium.
Ingredient that must put more Black Garlic to cook for a better taste & it is great for your health.
Welcome to a whole new world of flavor.
Introducing a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.
vs. Raw Garlic
Imagine garlic without all of the annoying stuff. Bad breath? Nope. Pungent odor? Nope. Acrid bite? No sir. You know how a great wine gets better with age? That’s what we’re dealing with here.
It’s Healthy
In Taoism mythology, black garlic was rumored to grant immortality. We can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.
Where to get it
Black Garlic can be purchased at select retail stores
How it’s made
How does garlic become black? They are usually surprised to hear that the unique color, taste, and texture of our product are accomplished without any additives! Black garlic is produced by fermentation, a technique that has been around for many thousands of years.
Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.
The real magic happens during our carefully controlled process, developed over many years to optimize the flavor and texture of fermented garlic. This process starts with great garlic, and ends with great black garlic.
Black Garlic, Inc. uses the finest garlic. Our direct relationship with farmers enables us to select the raw garlic that will produce the best black garlic.
Most of the magic happens behind the closed doors of our patented machine. An experienced technician monitors heat and humidity for three weeks, regularly sampling the garlic for quality and consistency.
Black garlic is placed on special racks to cool and dry over the course of one week. Again, an expert samples the product as it dries for quality assurance.
Even after cooling, not every bulb of black garlic meets our high standards. We sort and package every batch by hand to ensure that only the best of the best make it to you.
http://en.wikipedia.org/wiki/Black_garlic_(food)
Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar[1] or even tamarind.[2] Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine. It is unrelated to a genetically unique six-clove garlic also called black garlic and used in countries such as Korea, or with the ornamental plant Allium nigrum.
In Korea, black garlic was introduced as a health product and it is still perceived as health supplementary food. Black Garlic is prized as a food rich in antioxidants and added to energy drinks,[3] and in Thailand is claimed to increase the consumer's longevity.[4] One interesting use is in the making of black garlic chocolate.[5]
In the United States black garlic entered the mainstream in 2008 when Le Sanctuaire in San Francisco began selling black garlic. In spite of its popularity there are currently only two food manufacturers in the U.S. selling black garlic, Black Garlic Inc. and Culinary Elite. It was written up in the Spring 2008 "Design and Living" special section of The New York Times as a "new staple" of modern cuisine (and incorporated into a recipe, "Black Garlic Roast Chicken"); the NYT author, Merrill Stubbs, noted it was being used by chef Bruce Hill of Bix Restaurant, San Francisco.[6] Matthias Merges, executive chef at Charlie Trotter's in Chicago, listed black garlic as one of his top five food finds in Restaurant News in December 2008.[7] The rise of black garlic in the US was called "sensational,"[8] and other trade publications besides Restaurant News have noticed the trend.[9]
It garnered television attention when it was used in battle redfish on Iron Chef America, episode 11 of season 7 (on Food Network), and in an episode of Top Chef New York (on Bravo),[10] where it was added to a sauce accompanyingmonkfish.[11]
The use of black garlic is also growing in the United Kingdom,[4] where it made its TV debut on the BBC's Something for the Weekend cooking and lifestyle program in February 2009.[12]
Black garlic can now be found in selected markets across Australia such as the Prahran and Victoria markets and The Green Garage in Byron Bay.
In 2011, it was used on an episode of Food Network's Chopped Champions. In September 2011, it was a mandatory ingredient in the final round of the second episode of Ron Ben-Israel's Sweet Genius.
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Nutrition Facts Serving size: 100g Amount per serving Calories 320 Calories From Fat 10 |
|
%Daily Value* Total Fat 1.0g 2 -Saturated Fat 0g 0 -Trans Fat 0g Cholesterol 0mg 0 Soduim 260mg 11 Total Carbohydrate 67mg 22 -Dietary Fibre 18g -Sugars 17g Protein 10g |
| Vitamin A 0% Vitamin C 0% |
| Calcium 20% Iron 60% |
|
*Percent Daily Value are based on a 2000 calories diet. Your daily values may be higher or lower depending on your calories needs: |
|
Calories 2,000 2,500 |
|
Total Fat Less than 65g 80g -Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2400mg 2400mg -Total Carbohydrate Less than 300g 375g -Dietary Fibre Less than 25g 30g |
|
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4 |
Expired date of this Mo Sang Kor Bak Kut Teh packet is 1 year and 2 month from the date of manufacture date. It is show on behind bottom of packet.
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We have added 4 more new delicious flavours!!!
1) Superior Ginseng Soup 50g+
Mo Sang Kor Superior Ginseng Soup is processed from the finest and nutritious ingredient, Making the taste so delicious and helps improve digestion.
How to Cook!
Preparation for Superior Ginseng Soup 50g+
~ 2 pack (1 packet consist of 2 pack together) Mo Sang Kor superior ginseng herbs & spices mixed.
~ 1 Whole chicken, cut into 4 pieces
~ 3000ml water
~ Salt & M.S.G
Serves 4-5 persons
Cooking Method
1) In a large pot, pour 3000ml water to boil.
2) Add in chicken or meat, Superior Ginseng Soup, salt and MSG into the boiling water.
3) Simmer for 2 hours then serve.
Ingredients
Ginseng, Angelicae Sinensis, Codonopsis Pilosulae, Polygonti Odorati, Fractus Lycii, Rhizoma Diosoreae, Citri Exocarpium, Radix Astragali.
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Nutrition Facts Serving size: 50g Amount per serving Calories 170 Calories From Fat 5 |
|
%Daily Value* Total Fat 0g 0% -Saturated Fat 0g 0% -Trans Fat 0g - Cholesterol 0mg 0% Soduim 540mg 23% Total Carbohydrate 34mg 11% -Dietary Fibre 9g 36% -Sugars 11g Protein 7g |
| Vitamin A 0% Vitamin C 8% |
| Calcium 10% Iron 20% |
|
*Percent Daily Value are based on a 2000 calories diet. Your daily values may be higher or lower depending on your calories needs: |
|
Calories 2,000 2,500 |
|
Total Fat Less than 65g 80g -Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2400mg 2400mg -Total Carbohydrate Less than 300g 375g -Dietary Fibre Less than 25g 30g |
|
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4 |
Expired date of this Mo Sang Kor Superior Ginseng Soup packet is 2 years from the date of manufacture date. It is show on behind bottom of packet.
2) Cordyceps Chicken Soup 35gm
How to Cook!
Preparation for Crdyceps Chickens Soup 35g+
~ 2 pack (1 packet consist of 2 pack together) Mo Sang Kor cordyceps chicken soup.
~ 1kg chicken cut into preferred size
~ 2000ml water
~ Salt & M.S.G.
Serves 4-5 persons
Cooking Method
1) In a large pot, pour 2000ml water to boil.
2) Add in chicken or meat, cordyceps chicken soup, salt and MSG into the boiling water.
3) Simmer for 1 hours then serve.
Ingredients
Cordyceps, Angelicae Sinensis, Codonopsis, Poly Odorati, Liguistici Wallichii, Clycorrhiza Uralensis, Salt.
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Nutrition Facts Serving size: 7g Serving Per Packet: 5 Amount per serving Calories 20 Calories From Fat 0 |
|
%Daily Value* Total Fat 0g 0% -Saturated Fat 0g 0% -Trans Fat 0g - Cholesterol 0mg 0% Soduim 320mg 13% Total Carbohydrate 4g 1% -Dietary Fibre 1g 4% -Sugars 1g Protein 1g |
| Vitamin A 0% Vitamin C 0% |
| Calcium 0% Iron 2% |
|
*Percent Daily Value are based on a 2000 calories diet. Your daily values may be higher or lower depending on your calories needs: |
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Calories 2,000 2,500 |
|
Total Fat Less than 65g 80g -Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2400mg 2400mg -Total Carbohydrate Less than 300g 375g -Dietary Fibre Less than 25g 30g |
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Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4 |
Expired date of this Mo Sang Kor Cordyceps Chicken Soup packet is 2 years from the date of manufacture date. It is show on behind bottom of packet.
3) Chikuteh 35gm
How to Cook!
Preparation for Chikuteh 35g+
~ 2 pack (1 packet consist of 2 pack together) Mo Sang Kor chickuteh herbs & Spices mixed
~ 1kg chicken cut into preferred size
~ 2000ml water
~ Salt & M.S.G.
Serves 4-5 persons
Cooking Method
1) In a large pot, pour 2000ml water to boil.
2) Add in chicken or meat, chikuteh herbs & spices mixed, salt and MSG into the boiling water.
3) Simmer for 1 hours then serve.
Ingredients
Ginseng, Rehmaniae Glutinosa, Angelicae Sinensis, Codonopsis Pilosulae, Liguistici Wallichii, Glycorrhiza Uralensis, Polygonti Odorati, Fructus Anisi Stellati, Pepper, Fructus Lycii, Citri Exocarpium, Salt.
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Nutrition Facts Serving size: 7g Serving Per Packet: 5 Amount per serving Calories 20 Calories From Fat 0 |
|
%Daily Value* Total Fat 0g 0% -Saturated Fat 0g 0% -Trans Fat 0g - Cholesterol 0mg 0% Soduim 210mg 9% Total Carbohydrate 5g 2% -Dietary Fibre 1g 4% -Sugars 1g Protein 1g |
| Vitamin A 0% Vitamin C 0% |
| Calcium 0% Iron 2% |
|
*Percent Daily Value are based on a 2000 calories diet. Your daily values may be higher or lower depending on your calories needs: |
|
Calories 2,000 2,500 |
|
Total Fat Less than 65g 80g -Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2400mg 2400mg -Total Carbohydrate Less than 300g 375g -Dietary Fibre Less than 25g 30g |
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Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4 |
Expired date of this Mo Sang Kor Chikuteh packet is 2 years from the date of manufacture date. It is show on behind bottom of packet.
4) White Pepper Spice 30gm
How to Cook!
Preparation for White Pepper Spice 30g+
~ 2 pack (1 packet consist of 2 pack together)Mo Sang Kor White Pepper Spice
~ 1kg chicken cut into preferred size
~ 2000ml water
~ Salt & M.S.G.
Serves 4-5 persons
Cooking Method
1) In a large pot, pour 2000ml water to boil.
2) Add in chicken or meat, white pepper spice soup, salt and MSG into the boiling water.
3) Simmer for 1 hours then serve.
Ingredients
White Pepper, MSG (E621), Salt and other spices.
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Nutrition Facts Serving size: 6g Serving Per Packet: 5 Amount per serving Calories 15 Calories From Fat 0 |
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%Daily Value* Total Fat 0g 0% -Saturated Fat 0g 0% -Trans Fat 0g - Cholesterol 0mg 0% Soduim 640mg 27% Total Carbohydrate 3g 1% -Dietary Fibre 1g 4% -Sugars 0g Protein 1g |
| Vitamin A 0% Vitamin C 0% |
| Calcium 0% Iron 0% |
|
*Percent Daily Value are based on a 2000 calories diet. Your daily values may be higher or lower depending on your calories needs: |
|
Calories 2,000 2,500 |
|
Total Fat Less than 65g 80g -Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2400mg 2400mg -Total Carbohydrate Less than 300g 375g -Dietary Fibre Less than 25g 30g |
|
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4 |
Expired date of this Mo Sang Kor White Pepper Spices packet is 2 year from the date of manufacture date. It is show on behind bottom of packet.
Shipping detail:
~Once received your order we will take 2-3 day prepared & send out, estimated to received within 4-10 days.
Cancel policy:
~You may cancel the item before we send out the item.("on request" stage)
Return policy:
~If you are not satified, kindly contact us within 7 day from the date you have received the goods. We will refund you the money without the shipping fees after we inspect the goods either quality or other matters.
~Buyers are responsible for the return shipping with the original packet with resealable.
If you do have any enquiry kindly please do email me at : tanchouteng@yahoo.com
