Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.
The name literally translates from the Hokkien dialect as "meat bone tea", and it usually consists... Wikipedia
Main ingredients: pork ribs, complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic)
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肉骨茶混合中藥、香料(包括八角茴香、桂香、丁香、大蒜)同肉排熬製幾個鐘頭嘅濃湯。 喺馬來西亞嘅一啲小鎮嘅餐館會加入海參同鮑魚一齊熬製。 肉骨茶通常伴白飯或以油炸鬼蘸湯來食。 以醬油、碎紅椒同蒜蓉一齊調味。
肉骨茶是一種骨肉兼飲茶的飲食方式,閩南語:Bah-Kut-Teh ,風味享譽海內外。肉骨茶分為新加坡的潮州派及馬來西亞的福建派,潮州肉骨茶有較重的胡椒味,而福建肉骨茶則藥材