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. #mingxiang #bahkuteh #bahkutteh #spice #spices #35g #茗香 #肉骨茶 #配料 #35克 #rempah #campuranrempah