From Madam Wong’s Kitchen
Hometown Bak Kut Teh
Sep 22, 2020Pork Recipes
Ingredients:
- 400g ribs* (can be replaced with chicken or seafood)
- 300g pork belly* (can be replaced with chicken or seafood)
- 300g meatballs
- 5 pieces of garlic
- 1 pack Bak Kut Teh Bag
- 1 liter Water
Seasoning:
- 2 tablespoon Twinine HVP Sauce (Light Soy Sauce)
- 1 tablespoon Twinine Sweet Thick Sauce
- 1 tablespoon Twinine Oyster Sauce
- 1/2 teaspoon salt
- 1/2 teaspoon Twinine Grade A White Pepper Powder
*The ribs and pork belly are boiled in water for 5 minutes.
Cooking Procedures:
- Pour 1 liter of water into the pot and heat it up.
- After the water is boiled, add the Bak Kut Teh bag, garlic and all the seasonings.
- Then add the ingredients (ribs, pork belly & meatballs).
- After the water boiled again, turn to low heat and simmer for 30 minutes.
- After 30 minutes, the Bak Kut Teh Soup is complete!
Recipe Categories:
Recent Recipes
Mixed Herbs Roasted Chicken
Sep 19, 2020 | Chicken Recipes
From Madam Wong's Kitchen Ingredient A: 1 slide Pumpkin (cut into pieces) 2 pcs Potatoes (cut into pieces) 3-4 pcs Shallots 1 cloves Garlic (cut in half) 1/4 teaspoon Salt 1/4 teaspoon TWININE Grade A White Pepper Powder a little Olive Oil (Cooking Oil) Ingredient B:...
Steam Grouper Fish with Ginger Soy Sauce
Sep 19, 2020 | Fish Recipes
From Madam Wong's Kitchen Ingredient A: 1 pcs Fresh Grouper Fish 10 Slices Ginger 2 Stalks Spring onions cut into 3cm 1.5 tablespoons of TWININE sesame oil 2 tablespoons of cooking oil Ingredient B: 5 Slices Ginger (chopped) 1 Stalk Spring Onion cut into thin strands...
Signature Chinese Lemongrass Chicken Chop
Sep 19, 2020 | Chicken Recipes
From Madam Wong's Kitchen Ingredients: 1 Pcs Chicken Breast 3 Pcs Lemongrass 3 Pcs Shallots 4 Cloves Garlic 2 Slices of Ginger Twinine Premium Pepper to taste Salt or Twinine Light HVP sauce to taste 1 Tablespoon Rice Wine 1 Tablespoon of Twinine Sesame Oil Cooking...
Traditional Prawn Noodle Soup
Sep 19, 2020 | Noodle Recipes
From Madam Wong's Kitchen Ingredients A: 500g chicken bones/ legs (can be replaced with ribs ) * 1 kg prawns heads and shells 4 Cloves Garlic (sliced) 2 Cloves Star Anise 2 Tablespoons Brown Sugar (I used organic cane sugar) 80g Anchovies *The chicken legs / ribs are...
Crispy Red Bean Curd Deep Fried Pork
Sep 19, 2020 | Pork Recipes
From Madam Wong's Kitchen Ingredients: 500g three-layer meat Seasoning: 4 cloves garlic (minced) 1 and a half Red Bean Curd 1/4 teaspoon salt Half a tablespoon of sugar Cooking Procedures: Prepare all materials. Pull all the seasoning in bowl. Pour the STEP 2...
Garlic with palm sugar chicken
Sep 19, 2020 | Chicken Recipes
From Madam Wong's Kitchen Ingredients: Chicken drumsticks Sliced ginger 3-4 slices 2 cloves of garlic (smashed) 2 shallots (minced) 1/2 tablespoon of palm sugar (finely chopped/grated) Seasoning: 1 tablespoon of Twinine Oyster Sauce 1 teaspoon of Twinine Thick Sauce...
Braised pork knuckle with lotus root and Red fermented bean curd
Sep 19, 2020 | Pork Recipes
From Madam Wong's Kitchen Ingredients: 400g Pork knuckle (cut into pieces) * 350g Lotus root (cut into pieces) 10g ginger (sliced) 400ml water 2.5 pieces red fermented bean curd 1 tablespoon minced garlic 1 tablespoon rock sugar 1 tablespoon Twinine HVP Sauce (light...
Korean Fried Chicken
Sep 18, 2020 | Chicken Recipes
From Madam Wong's Kitchen Ingredients: 12 chicken wings 1/2 tsp Salt 1/2 tsp Twinine 100% Pure White Pepper Powder Twinine Potatoes Starch 1 tbsp cooking oil Sauce ingredients: 1 tbsp Twinine Oyster Sauce 1 tbsp Twinine Chili Sauce 1 tbsp Twinine Tomato Sauce 1 tsp...