24, Jalan BPU 4,
Bandar Puchong Utama,
47100 Puchong,
Selangor, Malaysia.
+603-5882 6113
+603-5882 6123
+603-5882 6123
+603-5882 8864
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NANG HIN MEDICAL SDN BHD
24, Jalan BPU 4,
Bandar Puchong Utama,
47100 Puchong,
Selangor, Malaysia.
24, Jalan BPU 4,
Bandar Puchong Utama,
47100 Puchong,
Selangor, Malaysia.
KEE HIONG BAK KUT TEH
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Ingredients:Angelicae Sinensis,Polygonatum Odoratum,Cinnamomum Aromaticum,Lycli Fructus,Piper Nigrum,Codonopsis Pilousulae,Glycyrrhiae Preparata,Liguatici Wallichii,American Ginseng.
Cooking Instructions:
1.Pour in 2800ml of water and wait till fully boiled.
2.Add in 6-8 pieces of black garlic,2 packets of Kee Hiong Bah Kut Teh herb pack (Do not open the herb pack) little bit of salt,2 table spoons of Soy Souce,2 Table Spoons of Light Soy Sauce,1 1/2 to 2kg meat and boil under high temperature for 15 min.
3.Continue boiling for another 1 hour under medium temperature,add in some salt to your own preference,and cook another 10 min until meat is tender.
Cooking Instructions:
1.Pour in 2800ml of water and wait till fully boiled.
2.Add in 6-8 pieces of black garlic,2 packets of Kee Hiong Bah Kut Teh herb pack (Do not open the herb pack) little bit of salt,2 table spoons of Soy Souce,2 Table Spoons of Light Soy Sauce,1 1/2 to 2kg meat and boil under high temperature for 15 min.
3.Continue boiling for another 1 hour under medium temperature,add in some salt to your own preference,and cook another 10 min until meat is tender.
