Serves 3-4 (when served as a main dish)
Serves 4-6 (when served with other dishes)

INGREDIENTS

Bak Kut Teh Pork ribs Water Bak Kut Teh Stock Mix (includes garlic)* Bak Kut Teh Premix*	700 g 1.84 litres 1 pkt 1 pkt
Condiments Bak Kut Teh Soya Sauce* Garlic (chopped) Red chilli (sliced) Pepper	1 pkt as desired as desired if desired
Garnish Coriander leaves	as desired

* Included in this Prima Taste pack.

A. To cook
1. Boil pork ribs for 2-3 mins to remove scum. (Ensure pork ribs are fully submerged while boiling.) Remove pork ribs and rinse twice with tap water.
2. Put boiled pork ribs and 1.84 litres water into a stainless steel pot. Cover pot and bring to boil on high heat for 3 mins. Adjust to medium heat and simmer for 42 mins.
3. Add Bak Kut Teh Stock Mix and cover pot. Simmer on low heat for 2 mins and remove garlic. Set aside garlic (for Step B1). Continue to simmer for another 18 mins.
4. Add Bak Kut Teh Premix. For a more peppery taste, add desired amount of pepper. Cover pot and simmer on low heat for 10 mins. (After simmering, scoop oil out for a less oily stock).

B. To serve
1. Add desired amount of garlic (from Step A3). Garnish with coriander leaves.
2. Serve warm rice in individual bowls.
3. Mix red chilli, chopped garlic and desired amount of Bak Kut Teh Soya Sauce in a condiment bowl to serve as a dip.

CHEF’S TIPS
For best results, we recommend prime pork ribs. You may also use pork meat or chicken to substitute pork ribs.

STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

 

(为主菜可供 3-4 人份)
(为佐菜可供 4-6 人份)

材料

肉骨茶
排骨	700克
水	1.84公升
A 肉骨茶配料(包括蒜头）*(Bak Kut Teh Stock Mix)	1 包
B 肉骨茶调配料* (Bak Kut Teh Premix)	1 包
调味料
C 肉骨茶酱油* (Bak Kut Teh Soya Sauce)	1 包
蒜头(剁碎)	随意
红辣椒(切片)	随意
胡椒	随意
配料 芫荽	随意

* 百胜厨即煮可食的主料全在包装里

A. 烹煮
1. 将排骨放进沸水里煮2-3分钟以去除渣滓(确保排骨在煮沸过程中完全置于水中) 。取出排骨，以清水洗净两次。
2. 把煮沸的排骨和1.84公升的水倒入不锈钢汤锅中。盖锅以大火煮沸3分钟。将火调低，继续以中火煮42分钟。
3. 加入A肉骨茶配料(Bak Kut Teh Stock Mix)，盖锅以慢火煮2分钟，取出蒜头备用(用于B1步骤)。继续煮18分钟。
4. 加入B肉骨茶调配料(Bak Kut Teh Premix) ，如喜爱更浓的胡椒口味，可加入适量的胡椒。盖锅以慢火煮10分钟
(煮沸后把多余油份舀出，以免肉骨汤汁过于油腻)。

B. 食用
1. 随个人喜爱，加入蒜头(从A3步骤)。配上芫荽。
2. 用个别的碗来盛温热的饭。
3. 随个人喜爱，将C肉骨茶酱油(Bak Kut Teh Soya Sauce) 、红辣椒片和蒜茸，盛入酱碟中当蘸酱。

烹饪点子
若要取得最佳效果，我们建议您使用特龙排骨。您也可用猪肉或鸡肉取代排骨。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。