Niclaw Gourmet

MasFood Klang Meat Bone Tea Soup Dry and/or Soupy Bak Kut Teh 肉骨茶, 60g Each, Expiry: 10th May 2027

Name: MasFood Klang Meat Bone Tea Soup Dry and/or Soupy Bak Kut Teh 肉骨茶, 60g Each, Expiry: 10th May 2027
Brand: Niclaw Gourmet
SKU: 0a46ff690e0ed9d3e9b26792a0aefc06
Price: 4.37 GBP
Availability: InStock

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Amazon 1. 1 packet Masfood Spices For Cooking Ichiban Klang Meat Bone Tea Soup. 2. 1.5kg meat, ribs (cut in preferred size). 3. 4pcs black garlic. 4. 2000ml water. 5. 1 tbsp thick soy sauce. 6. 2 tbsp soy sauce. 7. 1 tbsp oyster sauce. 1. Boil 2000ml water. 2. Add in Masfood Spices For Cooking Ichiban Klang Meat Bone Tea Soup, garlic, meats, ribs, thick soy sauce, soy sauce, oyster sauce into the boiling water. 3. Boil the water again and then cook for 1 hour on low fire. Remove the filter bag and serve hot. Watch tutorial video on how to make dry and soupy Klang bak kut teh https://youtu.be/6aEckL4wL8w Spices for cooking ichiban dishes INGREDIENTS: Szechwan Lovage Rhizome, Chinese Angelica, Rehmannia Glutinosa, Fructus Anisi Stellati, Cinnamon, Huai San, Special Herbals & Seasoning Recipe.

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£ 4.37

Description (1)

1. 1 packet Masfood Spices For Cooking Ichiban Klang Meat Bone Tea Soup. 2. 1.5kg meat, ribs (cut in preferred size). 3. 4pcs black garlic. 4. 2000ml water. 5. 1 tbsp thick soy sauce. 6. 2 tbsp soy sauce. 7. 1 tbsp oyster sauce. 1. Boil 2000ml water. 2. Add in Masfood Spices For Cooking Ichiban Klang Meat Bone Tea Soup, garlic, meats, ribs, thick soy sauce, soy sauce, oyster sauce into the boiling water. 3. Boil the water again and then cook for 1 hour on low fire. Remove the filter bag and serve hot. Watch tutorial video on how to make dry and soupy Klang bak kut teh https://youtu.be/6aEckL4wL8w Spices for cooking ichiban dishes INGREDIENTS: Szechwan Lovage Rhizome, Chinese Angelica, Rehmannia Glutinosa, Fructus Anisi Stellati, Cinnamon, Huai San, Special Herbals & Seasoning Recipe.