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

Discover the authentic taste of Malaysia with Masfood Klang Meat Bone Tea Soup (Bak Kut Teh). This 60g pack contains a premium, carefully crafted blend of traditional Chinese herbs, including Szechwan Lovage Rhizome, Chinese Angelica, Rehmannia Glutinosa, Star Anise, Cinnamon, and Huai San, combined with a special recipe of seasonings. It allows you to effortlessly create the rich, aromatic, and deeply flavourful broth that is the hallmark of Klang's beloved herbal soup. The convenient filter bag ensures a simple, mess-free cooking experience. Just simmer with your choice of meat, ribs, garlic, and sauces to prepare a soul-warming, nourishing, and deliciously authentic meal at home. Perfect for recreating a classic Malaysian delicacy without the hassle of sourcing numerous individual herbs. This product contains no specified allergens but may contain traces of crustaceans, fish, soya, and gluten due to manufacturing processes. A pantry essential for home cooks seeking to bring the comforting and celebrated flavours of Klang bak kut teh to their table. Store in a cool, dry place and reseal after opening to maintain freshness.

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.