Recipe Bak Kut Teh:
2 kilo Pork ribs,
8 pieces of garlic,
2 tablespoons black bean sauce,
4 tablespoons bean sauce,
2 tablespoons oyster sauce,
A pinch salt glutamate powder,
10 Bowls (3 litre) of water and
One packet Bak Kut Teh Herbs.
1. Rinse Pork Ribs.
2. Pour 10 bowls of water (3 litres) to boil, then put in Bak Kut Teh Herbs. Using medium temperature to cook for 1/2 hours. Low heat of temperature cook other 2 hours.
3. Add pepper for ready serve.
Note: After finish cook Bak Kut Teh, just put black bean sauce, bean sauce, oyster sauce and salt glutamate powder.
Kueh Bangkit is actually a traditional Malay delicacies that has been transformed by the hands of the Nyonya to be made with pan heated tapioca flour, eggs, sugar and thick coconut milk.
The term "kueh bangkit" has a negative connotation of being old-fashioned, old-fashioned and outdated biscuits, and with the trendy western cakes taking a back seat, this old-fashioned New Year cookies has been reintroduced by our Master Cheong to an new-fashioned type of cookies.
Malaya, where people from all over the world journey to find the essence of spice, and in particular – Chili. Most local dishes are often baptized with chili. Often homemade, Chinese families will always have a glass of chili sauce in their kitchens, which are made by converting chilies into juice that’s rich in both taste and texture. Older Chinese folks are very proud of the chili sauce they make, each with their own distinct preference. Mix fresh red chili with garlic paste and you’ll get a spicy, strong smell which stimulates warmth in the stomach. It can also be a powerful trigger to help people recall lost memories.