Bah Kut Teh Paste
素肉骨茶酱
Weight :380G
Brand : Tung Kee

Ingredients:
Watar, Paim Oil, Sugar, Salt, Texture Soy Protein, Angelica Sinensis, Polygonatum Odoratum, Ligusticom Striatum, Codonopsis Pilosula, Wolfberry, Glycynbiza Uralensis, Soy Sauce, Monosodium Glutamate

Ramuan:
Ait Bertapis, Minyak Kelapa Sawit, Gula, Garam, Tekstur Protein Soya, Angelica Sinensis, Polygonatum Odoratum, Ligusticum Striatum, Codonopsis Pilosula, Lycium Chinense Glycyrrhiza Uralensis, Sos Soya, Monosodium Glutamat.

Cooking Method/煮法/Kaedah Memasak:
1.Mix one spoon of bak kut teh paste (38g) with one bowl of water (300ml) 酱拌匀.in a pot
将1碗清水(300ml)放入锅内,同时加入1汤匙(38g)肉骨茶
Campurkan 1 sudu pes bak kut teh (38g) dengan 1 mangkuk air (300ml)
dalam periuk gaul rata.
2.Boil gently for 10 minutes until fragrant.
博火者约10分钟待至肉骨茶汤香味溢出。
3.Prepare the noodles/rice vermicelli in a bowl and pour in the soup, ready to see Rebus perlahan-lahan selama 10 minit sehingga sup bak kut teh naik bau
将面条放入碗内加上配料,然后倒上肉骨茶汤, 即可食用.
Sediakan mee/bihun dalam mangkuk dan tuangkan sup bak kut teh, sedia untuk hidangkan