Kee Hiong's signature brownish herbal broth has been around for centuries. The broth from this packet is well balanced between savoury and sweet with the herbal taste you get from the Klang original shop.
Recipe:
1. Bring 2800ml (95oz) of water in a pot to a boil.
2. Add 6-8 cloves of black garlic.
3. Use 2 sachets of Kee Hiong Bak Kut Teh herb (do not open the herb sachet).
4. Add a pinch of salt.
5. Add 2 tablespoons of black soy sauce.
6. Add 2 tablespoons of light soy sauce.
7. Use 2kg (4.4lbs) of meat.
8. Boil under high temperature for 15 minutes.
9. Continue boiling for another 1 hour under medium temperature.
10. Add in some salt to your preference and cook for another 10 minutes until meat is tender.
Note: Please reduce half of the above ingredients if you are using 1kg (2.2lbs) of meat.
Kee Hiong Bak Kut Teh herb is also suitable to be used for vegetarian cooking.
- Legendary Klang Kee Hiong Bak Kut Teh traditional herbs & spices soup / meat bone tea.
- 1 packet contains 2 sachets of herb at 35g (1.23oz) each. Total weight 70g (2.46oz).
- Suitable for vegetarian as it contains herbs and spices only.
- You may add 2kg (4.4lbs) of meat to be used with 2 sachets of herb.
- This product is imported from and manufactured in Malaysia.
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