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INGREDIENTS:
Rhizoma Ligustici Chuanxiong
Rhizoma Polygonati Odorati
Radix Angelica Sinensis
Radix Rehmannla Glutinosa, 
Large date, Boxthorn and 
other medicinal herbs.
STORAGE:
Please keep the Bak Kut Teh Spices in thre crisper of the refrigerator.
COOKING INSTRUCTIONS:
  1. Prepare to boil 1.5L(5 rice bowls) of water.
  2. Add 3 cloves of garlic and 600gm of meat (chicken or pork ribs) with Bak Kut Teh Spices.
  3. Simmer for approximately 30 minutes until the meat is tender. Then serve.