Description
🚚 Fastest delivery time: delivered in 2 days.
🔖 Certification : ISO22000, HACCP, GMP & HALAL recognition
🐝 Supplier：Toa Seng Kong / 大声公
🌱 Origin：Singapore
🛍 Product Information :
Soup Spices is a Chinese soup popularly served in Malaysia, Singapore and also enjoyed its fame in the Southeast Asia. It is introduced to Nanyang in the 19th century by Chinese workers from China provinces. Life was hard for these workers as they earn their livelihood by working as coolie. At the time, there was a pedlar invented Soup Spices, a meat ribs soup with the combination of Chinese herbs and pepper, and sold it to the coolie for boosting their stamina. Later with the change of living conditions, Soup Spices has gradually become a delicacy rather than just a simple fare.
Foo Seng Medical specialises in chinese herbs and chinese tonic soups.
Many Hong Kongers know A1
However, in Singapore, loudspeakers are more known.
🔹A1 D soup color is darker, Toa Seng Kong / 大声公 soup is clearer, but more fragrant🔹
SOUP SPICES – the name literally translates as “meat bone tea”, and, at its simplest, consists of meaty meat ribs in a complex broth of herbs and spices. It is known for its healthy and beauty efficiency and it is said as a Chinese tonic for both men and women.
Toa Seng Kong / 大声公 Bak Kut Teh is a thick soup made by simmering pork chop for hours with a mixture of Chinese herbs (cordyceps flower, polygonatum, American ginseng, astragalus, wolfberry, tangerine peel, angelica and chuanxiong). Some high-end restaurants in Singapore add sea cucumber and abalone to the stew.
トア・セン・コン・バクテーは、漢方薬（冬虫夏草、アデノシン、アメリカニンジン、黄耆、クコの実、ミカンの皮、当帰、川芎）と豚肉を何時間も煮込んで作った濃厚なスープです。シンガポールの高級レストランの中には、シチューにナマコやアワビを加えるところもあります。
Toa Seng Kong / 大声公 肉骨茶混合中藥（蟲草花、玉竹、西洋蔘、北芪、杞子、陳皮、當歸及川芎）及肉排熬製多個小時的濃湯。在界新加坡的一些高級餐館會加入海參和鮑魚一起熬製。
Rou Ku Cha is a Chinese Medical Herbal soup popularly served in Malaysia, Singapore, China, Taiwan. And Our A1 BRAND Penang Rou Ku Cha Spices complex of 100% herbs & special spices and DOES NOT contain any Food Additive, Preservative or Meat Extract, and that is 100% suit to Vegetarians.
For the medical herbs that we used,Included Pao Shen (Jinseng),DangGui (Aralia Cordata),HuaJiao (Zanthoxylum),GanChao (Liquorice),GouQiZhi (Medlar),TangSheng (Codonopsis),YuZhu (Polygonatum Japonicum),ShuDi (Rehmaria Root) & ZhuanXiong (Ligusticum Wallichii).
Ingredients to cook soup may include type of meat or ribs, varieties of mushroom, pulp of garlic, and pieces of dried tofu or fried tofu puffs. You may add in light soya sauce, dark soya sauce & salt during cooking to make the soup taste more sweeter & slightly stronger flavor. It is depending on the individual flavor, someone may like “Light Rou Ku Cha” or “Dark Rou Ku Cha”. However both taste often acceptable by public.
Rou Ku Cha is usually eaten with white rice or noodles (sometime as a noodle soup), and often will serve with strips of fried dough (Youtian / YouChaKuih) & Shengchai (Lactuca Sativa) for dipping into the soup. Garnishing included pieces of coriander or spring onions. And there is also special sauce design for Rou Ku Cha as well (Minced garlic, chilies padi, light soya sauce & dark soya sauce)
Their products like Emperor Chicken pack, Cordyceps Chicken Soup and Sharkfin Chicken soup. Totally in love with all the flavors. Good quality ingredients, very fragrant. Great pricing too. My new found fav. 💓
Soup Spices is a Chinese soup popularly served in Malaysia, Singapore and also enjoyed its fame in the Southeast Asia. It is introduced to Nanyang in the 19th century by Chinese workers from China provinces. Life was hard for these workers as they earn their livelihood by working as coolie. At the time, there was a pedlar invented Soup Spices, a meat ribs soup with the combination of Chinese herbs and pepper, and sold it to the coolie for boosting their stamina. Later with the change of living conditions, Soup Spices has gradually become a delicacy rather than just a simple fare.
SOUP SPICES – the name literally translates as “meat bone tea”, and, at its simplest, consists of meaty meat ribs in a complex broth of herbs and spices. It is known for its healthy and beauty efficiency and it is said as a Chinese tonic for both men and women.
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:
Pour in 1.5 litres of water, add 40g of Da Sheng Gong's traditional soup stock and cook for about 20 minutes. Add chicken, other meat or seafood and vegetables of your choice, cook until done and serve.
1.5リットルの水を注ぎ、大聲公の伝統的なスープストック40gを加えて約20分間煮ます。お好みで鶏肉、その他の肉や魚介類、野菜を加え、火が通るまで調理してお召し上がりください。
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.
