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6.200 OMR

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ILC Trading Singapore Bah Kut Tea / Bak Kut Teh Spices, 30g, 1 Packet [Directly Air Flown from Singapore]

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Product ID: 103033492
Brand:
ilc
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About the item

🍲 Dive into a of heritage with every sip! Pair with traditional accompaniments for a complete meal experience. Experience the rich heritage of Singaporean cuisine with every bite. Perfectly balanced spices for an authentic Bak Kut Teh experience. Directly air-flown for freshness, ensuring a restaurant-quality dish at home. Enjoy it as a hearty breakfast or a comforting lunch. al infusion Savory broth Authentic Singaporean ILC Trading Singapore Bah Kut Tea / Bak Kut Teh Spices is a 30g packet of premium spices designed to recreate the authentic flavors of the beloved Singaporean pork rib dish. Directly air-flown from Singapore, this product allows you to enjoy a traditional culinary experience at home, complete with the rich al broth that defines Bak Kut Teh.
  • Proudly Made in Singapore.
  • 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 tea", and at its simplest, consists of pork ribs simmered in a broth of s and spices for hours.
  • Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious a of consumed in this pork-laden dish..
  • In Malaysia, it is often served with strips of fried dough called you char kway.
  • Soy sauce (usually dark soy sauce, but light soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together..
  • In Singapore, similarly the Teochew variant dish is served with a side of youtiao cut into small pieces, meant to be dipped into the soup of the dish before consumption..
  • Bak kut teh is usually eaten for breakfast or lunch. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.
  • The main visual difference between the Hokkien and Teochew version of bak kut teh is that the Hokkiens use more dark soy sauce and thus the soup base is characteristically darker in colour.
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