Chic Kut Teh 鸡骨茶
RM12.90
Known as “Bak Kut Teh”, The name literally translates from the Hokkien dialect as “meat bone tea”, and at its simplest, consists of meaty ribs simmered in a complex broth of herbs and spices for hours.
Each packet can cook up to 4 servings.
也称“肉骨茶” ，名字来源于福建方言也就是以猪肉和猪骨再加入药材香料慢熬几个小时而煮成的。
每包可煮上4人份
Quantity- 1 packet
Shelf Life- 24 months
有货
Ingredients:
Angelica Sinensis, Polygonatum, Codonopsis Pilosulae, Ligusticum Wallichii, Radix Rehmanniae Preparata, Dateplum Persimmon, Cinnamon, White Pepper, Caryophylli Slof, Citri Exocarpium, Star Anise
当归，玉竹，党参，川芎，熟地，乌枣，桂皮，白胡椒，丁香，陈皮和八角。
| Weight | 65 g |
|---|
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茶叶蛋是一种传统小吃。把蛋煮熟了再把蛋放进香料里慢煮直到香料的味道完全渗入蛋里.
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咖喱面馬來西亞檳城代表性的美食之一，它是一种以椰浆为基础制作的咖喱汤.
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豆菓子-烤鸡味是一种花生类小吃，无论在家里，工作，自己或与一群朋友放松时咀嚼。
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粿加蕉顧名思義以馬來文Kuih Kacau 命名，也稱作 Dodol。萬香榴蓮粿加蕉完美地呈現出馬來西亞獨特風味，具有馬來西亞麻薯之稱。
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