滋补药材汤 Chinese Herbal Soup
suitable for cooking Chicken/Pork/Mutton/Beef Soup, an alternative Meat Soup or 肉骨茶 Bak Kut ‘Teh’ that without added "Peppers".

肉骨茶 Bak Kut ‘Teh’

Net Weight: ±135g

 

• 1 packet bak kut teh herbs & spices mix
• 2000ml water (about 50% filled of soup pot)
• 600 grams pork ribs
• 1-2 whole garlic, with skin intact
• 6 pieces of dried mushrooms (soaked & stem removed)
• 2-4 tsp light soy sauce (add before serving)
• salt to taste (add before serving)

• 1 x 200grams canned straw mushrooms drained
• 200 grams enoki mushrooms bottom trimmed and discarded
• 60 grams dried beancurd skin/"tau kee" cut to shorter lengths
• 3-5 dried tofu puffs/"tau pok" sliced to 2cm strips
• 1 you tiao cut to pieces (add before serving)
• lettuce torn to pieces (add before serving)
• coriander/chinese parsley torn to pieces (add before serving)

• 8 cloves garlic minced
• 3 chilli padi sliced thinly
• Light/dark soy sauce

1. Blanch pork (ribs) / chicken. Rinse blanched pork ribs (meat) and set aside.
2. Add in all ingredients(except wolfberry) into a pot of boiling water, bring to boil again at high heat. Turn to low heat (simmer) and cook for another an hours, or until the pork ribs are tender.
3. Add in all the optional ingredients. Simmer for around 10 minutes or until the ingredients are softened to your liking.

1. Blanch pork (ribs) / chicken. Rinse blanched pork ribs (meat) and set aside.
2. Add in all ingredients (except wolfberry) into a pot of boiling water, bring to boil again at high heat. Turn to low heat (simmer) and cook for another ½ hours, Transfer the inner pot into the outer thermal pot to cook for another 1-2 hours.
3. 10 minutes before serving, add in all the optional ingredients. Simmer for around 10 minutes or until the ingredients are softened to your liking.

1. Blanch pork (ribs) / chicken. Rinse blanched pork ribs (meat) and set aside.
2. Add in all ingredients (except wolfberry) into the croak pot of slow cooker, set heat to “auto” shift. Cook for another 3-4 hours. Add hot water for lesser cooking hours.
3. 10 minutes before serving, add in all the optional ingredients. Simmer for around 10 minutes or until the ingredients are softened to your liking.

万用卤料Spices mix (Braise)

Net Weight: ±20g

 

Serves: 3-5

Prep Time: 5 mins

Cook Time: 60-80 mins

 

Ingredients:

1 packet Spices mix (braise),

1000 ml of water,

150-200ml Light Soy Sauce,

1tbsp Lump sugar,

1 whole garlic (with skin intact),

Salt to taste

1tsp Dark Soy Sauce (optional)

 

Methods:

1. Add Spices mix, Soy Sauce, Lump Sugar, whole garlic into 1000ml of boiling water.
2. Add salt to taste, then add meat and braise till all meat are tender.
3. Removed braised meat, then braise hard boiled eggs / potato / tau kee / tofu / tofu puffs / vegetables etc

Pickup from store:

 
Notes:
(1) All orders must be redeemed on/before 5 days of purchased
(2) Printed/whatapp e-ticket must be presented during redemption