Ming Xiang Bak Kut Teh and Products

1. Ming Xiang Bak Kut Teh 茗香肉骨茶配料

本产品为茗香肉骨茶配料，肉骨茶是一道以猪肉和猪骨配合中药煲成的汤底，乃是一种流行于东南亚，即是马来西亚与新加坡的道地美食，其独特的风味享誉全马，甚至扬名海外，深受各地游客喜爱，而后也广传于中国大陆、台湾、海外华人地区等。茗香肉骨茶配料生产至今已超过三十年，也销售至邻国新加坡，澳洲和新西兰。其包装内共有两小袋调味料，其调味料是经由各种药材所搭配出来，烹饪方法极为简单且对身体有益。

Ming Xiang Bak Kut Teh ingredients, Bak Kut Teh is a soup base made from combination of pork and pork bone and Chinese herbs, it is popular in Southeast Asia. It is a local cuisine of Malaysia and Singapore, and its unique flavor is well-known in Malaysia, even famous overseas, is loved by tourists from mainland China, Taiwan, overseas Chinese areas, etc. Ming Xiang Bak Kut Teh has been produced for more than thirty years, and they are also sold to neighboring Singapore, Australia and New Zealand. There are two sachets of seasoning in the package, and the seasoning is mixed with various herbs ,the cooking method is extremely simple and beneficial to the body.

 

茗香肉骨茶配料

Ming Xiang Bah Kut Teh Mixed Herbs and Spices/ Campuran Rempah (35G)

成分：当归，枸杞，甘草，玉竹，肉桂皮，八角.

Ingredients: Angelica Sinensis, Fructus Lycli, Radix Glycyrrhizae, Polygonatum Odoratum, Cinnamon Stick, Star Anise.

烹调法:

1. 将8碗水煮滚.

2. 加入香药材配料2小包及蒜头，将锅盖盖上.

3. 再煮10分钟(煮出香味).

4. 倒入排骨，以中火煮30分钟.

5. 加入调味即可食用.

另种食法：煮熟后的排骨可用瓦煲煲滚更美味.

Cooking instruction:

1. Pour 8 bowls of water into the pot until it boils.

2. Add in 2 Bah Kut Teh sachets and garlic into boiling water.

3. Cover the pot and keep cooking for 10 minutes.

4. Add in the spare ribs, leave it to cook with low medium heat for another 30 minutes.

5. Then add in M.S.G and ready to serve.

用料：

-排骨600克或1公斤（斩成小块），蒜头2大粒（拔碎），香药材配料2小包。

-黑酱油2汤匙，生抽3汤匙。适量味精（如烹饪排骨2公斤，香药材配料及调味依量增加至合味为止）。

Preparation:

-600gm or 1kg or spare ribs cut into small pieces. 2 whole garlics, 2 sachets of Bah Kut Teh herbs & spices.

-2 tablespoons of black soya sauce, 3 tablespoons of light soya sauce.

Note: Double the ingredients for cooking of 2 kg of spare ribs.

 

Pepper Spice Soup 茗香白胡椒猪肚汤

茗香白胡椒猪肚汤，鸡汤，排骨汤配料是一道能采用多种肉类来烹调的汤。此产品生产至今已十六年，由于独特口味打造了良好口碑，是本公司畅销产品之一。其营养价值非常高，特别对于身体虚弱者、术后病人、孕产妇实等都具有很好的滋补作用。

Ming Xiang White Pepper Spice Soup, Chicken Soup, Ribs Soup Ingredients can be used for soup made from a variety of meats. Because of its unique taste, it has created a good reputation and has been produced for sixteen years, is one of the company's best-selling products. Its nutritional value is very high, especially for the weak and postoperative patients, Pregnancy and lying-in women have a very good nourishing effect.

茗香白胡椒猪肚汤, 鸡汤,排骨汤配料

Ming Xiang White Pepper Spice Soup / Campuran Rempah Sup Lada Putih (30G)

成分：白胡椒，盐与其它调味料

Ingredients: White pepper spice, MSG, Salt and other spices. 

烹调法:

1. 将过滤配料袋 (不可剪开过滤袋) .

2. 肉类和蒜头放入滚水中, 以小火煮至45分钟便可食用.供4-5人食用.

Cooking instruction:

Add spices packed (don’t open the spices pack), meats and garlic 45 minutes at low fire. For 4-5 person serve.

用料：

-2包白胡椒配料。

-1公斤肉类（鸡肉，猪肚，排骨或其它肉类）切块。

-1800毫升（8饭碗）清水。

-2大粒蒜头（拔碎），盐，味精少许。

Preparation:

-2 packet white pepper spice.

-1kg meat (chicken, tripe, pork rib or other meats) into preferred size.

-1800ml (8rice bowl) of water.

-2 whole garlic, salt, and M.S.G.

 

Ming Xiang Cereal for Crispy Mix 茗香麦片虾，麦片鸡，麦片鱼配料 

成分：上等麦片，白糖，胡椒，无脂奶精，调味料.

Ingredients: Cereal, Sugar, Pepper, Non-Diary Creamer, Seasoning.

烹调法:

1. 切除虾尖和须，保留壳，在虾背后切一刀洗净(鸡肉半只斩成小块，鱼片400克)沥干水份.

2. 倒入油在锅烧热，先把虾只炸熟后捞出及沥干油质.

3. 把锅洗净后，以小火热锅，加入白兰他牛油煮至溶化，再加入指天椒和咖喱叶。备炒香，接着熄火，倒入炸好的虾，调味料及麦片，翻炒均匀至香即可食用.

Cooking instruction:

1. Discard prawn heads & legs while keeping the shells (half of chicken or 400g fish slice). Devein, clean thoroughly and drain.

2. Heat oil in a wok, deep-fry prawns till cooked over high heat.

3. Discard oil. Clean the wok & set over low heat. Add in planta butter, heat till melt. Then add in curry leaves & chilli padi, stir-fry till fragrant. Add in fried prawns, mixed seasoning & cereal, stir-fry well.

用料：

-鲜虾400克，（鸡肉半只切小块或鱼肉400克切小片），指天椒3条（切细皮），少许咖喱叶，白兰他牛油1汤匙。

Preparation:

-400g fresh prawns, (half of chicken cut into small pieces or 400g fish cut into slices), 3 stalks of chilli padi (chopped), some curry leaves, 1 thsp planta butter.