Bak Kut Teh

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                                                                  Bak Kut Teh
                                              Peppercorn / Herbal
                                    (Herb & Pepper Pork Rib Soup)
IMPORTANT: Please read instructions carefully before cooking.
These instructions apply for both Peppercorn and Herbal stocks.

Ingredients
Bak Kut Teh Stock                                                         14 portions
(A) Pork Ribs                                                             2.8 kg
(B) Water                                                                 5.6 litres
(C) Bak Kut Teh Stock Mix (includes garlic)*                              500 gm
(D) Bak Kut Teh Herb Seasoning*                           4 gm (Herbal) / 36 gm (Peppercorn)

Note: Fresh Prime Pork Ribs are recommended for better taste and texture. Please use tap
water for cooking.

Garnishes & Condiments
                                                per portion         14 portions
Coriander Leaves (if desired)                   3 gm                42 gm
Bak Kut Teh Soya Sauce*                         as desired          as desired
Garlic (chopped)                                2 gm                28 gm
Red Chilli (sliced)                             2 gm                28 gm

* Items available from Prima Taste
Note: Garnishes & condiments are up to individual preferences


Step A:
Cooking Procedures

    1. Place (A) Pork Ribs in pot of boiling water and boil for 2-3 minutes to remove scum.
       (When boiling, ensure that pork ribs are fully submerged in the water.) Remove pork
       ribs and rinse twice with tap water.

    2. Pour (B) Water into stainless pot and bring to boil. Add boiled Pork Ribs and simmer on
       high heat for 30 minutes without covering pot.

    3. Add (C) Bak Kut Teh Stock Mix and simmer on low heat for 2 minutes without covering
       pot. After 2 minutes, garlic will surface at the top. Remove garlic and set aside for Step
       B1. Continue to simmer on medium heat with pot covered for another 20 minutes.

    4. Add desired amount of (D) Bak Kut Teh Herb Seasoning (Herbal/Peppercorn). Cover
       pot and simmer on medium heat for 10 minutes. After simmering, scoop oil out. (This is
       to ensure that the stock is less oily.)

    5. The Bak Kut Teh is ready to be served.



Note: You should get about 3.5 litres of stock.




                                         PRIMA FOOD PTE LTD
                           201 KEPPEL ROAD LEVEL 5 OFFICE BLOCK SINGAPORE 099419
       TEL (65) 6277 6833 FAX (65) 6277 6890 EMAIL sales.primataste@prima.com.sg WEBSITE: www.primataste.com
                                                                                                               161007




Step B:
Serving Suggestion
Bak Kut Teh

1. Add desired amount of garlic (from Step A3) and garnish with Coriander Leaves as desired.

2. Serve Bak Kut Teh with rice, Red Chilli, Chopped Garlic and Bak Kut Teh Soya Sauce.


Storage
● Bak Kut Teh Stock Mix
● Bak Kut Teh Soya Sauce
● Bak Kut Teh Herb Seasoning


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


Estimated Yield Per Packet                                                               No. of Portions
Bak Kut Teh Stock Mix per packet (500 gm)                                                14
Bak Kut Teh Herb Seasoning per packet (4 gm) – Herbal                                    14
Bak Kut Teh Herb Seasoning per packet (36 gm) – Peppercorn                               14
Bak Kut Teh Soya Sauce per packet (20 gm per packet x 7 pkts)                            14




                                         PRIMA FOOD PTE LTD
                           201 KEPPEL ROAD LEVEL 5 OFFICE BLOCK SINGAPORE 099419
       TEL (65) 6277 6833 FAX (65) 6277 6890 EMAIL sales.primataste@prima.com.sg WEBSITE: www.primataste.com