Bah Kut Teh Recipe

Recipe 1 : Prepared by: Amy Beh. (Source : The Star)

Ingredients
· 1kg pork ribs or chicken meat
· 2 1/2 litres water
· 2 whole bulbs garlic, do not peel
· 20g Tong Sum
· 12g Tong Kwai slices
· 10g Chuin Kung
· 20g Sook Tei
· 25g Kei Chee
· 15g Yoke Chok
· 3 pieces Kam ChoeWrap in muslin cloth and tie up:
· 1 tsp white peppercorns
· 1 tsp black peppercorns
· 1 tsp anise pepper or Szechuan pepper (Fah Chiew)
· 1/2 tsp fennel seeds (jintan manis)
· 1/2 tsp cumin seeds (jintan putih)
· 3 cloves (bunga cengkih)
· 1 star anise (bunga lawang)
· 4cm piece cinnamon stick (kayu manis)Seasoning:
· 1 1/2 tsp salt or to taste
· 1 tsp monosodium glutamate
· 3 tbsp light soy sauce

Method
Bring water to a boil in a deep pot. Add herbs and simmer for 30 minutes. Put in pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender.Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Serve soup hot with plain or yam rice and garnish with yau char kwai.

Pre-Packed Bah Kut Teh Manufacturing

1.0 Company Background
2.0 Company Goal
3.0 Factory Layout and Design
4.0 Manufacturing Requirement
4.1 Machinery study
5.0 Processing Flow
6.0 Manufacturing Cost
6.1 Raw Material Cost
6.2 Packaging Material Cost
6.3 Operation Cost
6.4 Financial study
7.0 Concept of Product
8.0 Support : Loan and technical