Description
Fastest delivery time: Deliver the next 2 day.
Supplier: Malaysia Sammi Foods Co., Ltd.
Place of Origin: Malaysia
Sanmei Bak Kut Teh, a household name in Pandamaran, Klang, has developed to the scale of 9 branches today, and many foodies from home and abroad come here admiringly. What has led to today's success?
The old signature product with a history of more than 30 years, the founder Huang Jinhe was 30 years old, relying on car washing and lorry to maintain his family's livelihood. By chance, he went to a friend's Bak Kut Teh shop to learn how to cook Bak Kut Teh. Relying on my own observation, continuous research and improvement, I finally successfully established Sanmei Bak Kut Teh. Huang Jinhe, the founder of Sanmei, upholds the strict principles of Sanmei:
What are the "Three Beauties" (三美) ?
Good Soup: The soup is boiled with pork, pork bones and medicinal materials, without additives and monosodium glutamate, allowing customers to drink the most authentic soup.
Good Meat: The freshest pork is selected and stewed in the pot, and different parts are cut with precision. It tastes refreshing and springy without being greasy.
Good Rice: It is cooked with high-quality A-grade basmati rice and scallion oil. The rice is cooked to a distinct grain. It is definitely a perfect match with pork and soup.
As a unique delicacy for Chinese in Malaysia, Sanmei is committed to promoting Bak Kut Teh, and has now developed "Bak Kut Teh Vacuum Packaging", so that you can enjoy the delicious taste of Bak Kut Teh at home!
Product ingredients: Angelica, Polygonatum, cinnamon, wolfberry, pepper, Codonopsis, licorice, local, Achyranthes, Chuanxiong
Nutritional value: Bak Kut Teh has the effects of tempering the stomach, strengthening the spleen and nourishing blood, dispelling cold and removing dampness. There are several main seasonings for Bak Kut Teh, including garlic, white peppercorns, star anise, cloves, and dried tangerine peel. Cen Kaiyun pointed out that garlic reduces food and regulates qi; while garlic, white pepper grains, star anise and cloves all warm the middle and dispel cold; tangerine peel has the effects of warming the middle, strengthening the spleen and reducing phlegm.
There are some herbs in Bak Kut Teh that can invigorate blood, and people with strong fever may cause heat to drink, so it is not recommended to drink too much. On the contrary, people with weak physique and poor spleen and stomach can strengthen the body's righteousness and fight disease after drinking.
Cooking method: Prepare 2 kg of meat, 8 pieces of garlic, 2 tablespoons of dark soy sauce, 4 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, salt, MSG, 10 bowls (1.5 liters) of water and two packets of A1 soup spices (35 grams). If only 1 kg of meat is used, reduce the above ingredients by half.
1. Rinse the meat
2. After the water is boiled, add the meat and A1 soup spices and cook for 30 minutes on medium heat. Add soy sauce, oyster sauce, MSG and salt until the meat is fully cooked
3. Add pepper before serving
Note: Bak Kut Teh has some medicinal materials for invigorating blood. People with strong heat may cause heat to drink, so it is not recommended to drink too much.
Avoid direct sunlight and store in a cool and dry place.
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