關於 herbal pork rib soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

【Cincai Eat】

Father’s Day set (Herbal Chicken soup Hotpot)

【RM198nett per set for 2-3pax】
• Herbal chicken Soup(1/2 kampung chicken)
• Vegetable platter
• Eggs Noddles
• Ring roll
• Signature Wantan 8pcs
• Homemade dumpling 8pcs
• Fresh sea prawns 6pcs
• Mussel
• Sliced Australia Rib eye/ sirloin 1 tray
• Sliced Boneless pork leg 2 tray

【RM288nett per set for 4-6pax】
• Herbal chicken Soup(1/2 kampung chicken)
• Vegetable platter
• Eggs Noddles
• Ring roll
• Signature Wantan 8pcs
• Homemade dumpling 8pcs
• Fresh sea prawns 12pce
• Mussel
• Sliced Australia Rib eye/ sirloin 3 tray
• Sliced Boneless pork leg 3 tray

❗️1 day advance booking required.

Open for Dine-in with reservation in advance.

☎️ Reservation: 012 8244773 .

📍 #CincaiEat Hotpot, Level 5, T1 Bundusan (Next to ATM)

Let’s support local business.

#Cincaieathotpot
#Herbalchickensouphotpot
#Fathersdayspecial
#Letssupportlocalbusiness

[Self-Quarantine T-12] Bakuteh - pork rib dish cooked in rich herbal broth. There are different styles of bakuteh, such as the Hokkien style has darker soup due the addition of soy sauce; Cantonese style uses medicinal herbs for a stronger-flavoured broth; Teochew-style adds garlic and pepper, which is also the one I prefer.

928 Pray for a good day🇭🇰
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Kaya Toast // HKD$26
Bak Kut Teh (Herbal Pork Rib Soup)
//HKD$45
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隔離間蕃茄師兄大排長龍🍅
轉戰蘇媽蘇媽食個tea先
老老實實 個咖央多就普普通通
咖央醬好濃 不過多士就乾啲硬啲
但我平時唔飲中草藥🌿
都覺得佢個肉骨茶幾正🍖
最正係個”豬腳彎”
藥材味唔會太重 煮得又腍又惹味
食完再食埋添福嘅漢堡
再去國難五金買野 prefect池❤️
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📍🇭🇰Hong Kong: Shum Shui Po
🍴蘇媽蘇媽 @semuasemuahkg
🐰#rabbit_in_深水埗 #rabbit_in_hk
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#herbal #bakkutteh #soup #tea #malaysianfood #kaya #kayatoast #toast #咖央多士 #肉骨茶 #豬腳 #豬腳彎 #深水埗美食 #香港グルメ #蘇媽蘇媽 #vsco #vscofood #instafood #hkfoodie #nomnomnom #ufoodphoto #hkfoodcrew #like4like #follow4follow #topfoodnews #myfab5 #topcitybiteshk

This Sichuan Vegetables & Bitter Gourd Soup is really easy to prepare as it's literally a dump and drink soup. Just because this is easy to make doesn't mean you will lose out on taste. This is a must-try soup especially for Sichuan vegetable lovers. I'm a SV lover! Are you one too? :-)

Refer to the ingredient list below or go to our website here http://spicenpans.com/sichuan-veg-bitter-gourd-soup/ for your easy reference.

We would like to give special thanks to La Gourmet for letting us try out their high quality thermo pot in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com

Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4 - 5 pax

3L of water
600g of pork ribs - blanched
500g of chicken feet - blanched
350g of bitter gourd
1 thumb size ginger - sliced
1 whole tomato - cut into wedges
150g of Sichuan vegetables - just wash twice - no soaking required
10 cloves of garlic - with skin intact
1 teaspoon of salt -- or to taste

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Thermo Pot: https://amzn.to/2JUU76d
Sichuan vegetables: https://amzn.to/2JOe6Ar

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If you like this recipe, you might like these too:

Chicken Soup with Pears 旺梨鸡汤
https://youtu.be/sxgtYKkH7cg

Quick Chinese Chicken Soup (Non-Herbal)
https://youtu.be/SV_mrQzAaCc

Salted Vegetables & Duck Soup 咸菜鸭汤
https://youtu.be/AiGlBVMHah0

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Bah Kut Teh is a Chinese Pork Rib soup and is one of the most popular soups in Singapore. There are two types of Bak Kut Teh in Singapore; Teochew style or Klang style. Klang is a royal town and the former capital of Selangor Malaysia. Unlike Teochew style, Klang Bak Kut Teh is herbal based and is yummy in its own rights. Teochew style on the other hand features a clear soup base with peppery taste.

I personally love both styles of Bak Kut Teh because I'm a fan of soup, especially when I'm trying to get by a hangover :p.

See the ingredient list below or go to our website for your future reference:

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com

Chat with us!
info@spicenpans.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
Makes about 10 servings

1kg of pork ribs
1kg of chicken feet
2 tablespoons of white peppercorn
2 pieces of cinnamon bark
2 pieces of star anise
4 bulbs of garlic (leave skin on)
2 tablespoons of concentrated chicken stock (can be replaced with 1 chicken or pork bullion cube.)
2 litre of water

Bak Kut Teh originated from Malaysia. Although we're born and bred in Singapore, Bak Kut Teh is widely available in our country. From Teochew style peppery Bak Kut Teh to Klang Herbal style and Hokkien Herbal style. You name it, we have it.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com

To contact us:
spicenpans@gmail.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients
Serves 6
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4 pieces star anis
12 pieces Chinese angelica 当归 (dang gui)
1.5 pieces Processed rehmannia root 熟地 (shou di)
10 pieces Sichuan lovage rhizome 川芎 (chuan xiong)
Handful of Polygonatum odoratum 玉竹 (yu zhu)
4 bulbs of garlic
4 stalks of cinamon bulb
2.5kg pork prime ribs
2.5 tablespoons of white peppercorn