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Buk Kut Teh spices

Online surfers:

Eastern Tea is proud to present Bak Kut Teh spices for the traditional taste of stewed pork meat in spices. This dish is a traditional Southern Chinese dish (in the regions of Hokkien and TeoChew and eaten extensively amongst Southeast Asian Chinese diaspora). It is traditional to consume this stewed spicy pork meat with good old Chinese tea.

Each packet of spice costs only US$5 (including handling and transportation fees). Please allow 1-2 weeks for delivery. Each packet is enough for a serving of a family of four. Instructions are provided on the packet on how to cook this dish. Experience the taste of the Orient and savour Chinese tea at the same time.

For the real authentic taste, take a look at our high quality TeoChew teapots which are traditionally used to brew tea that accompanies the Bak Kut Teh spicy stewed pork meat dish. Try one now and fall in love with it, just like millions of Chinese all around the world!

Cooking procedure:

  • 1. Bring water to boil
  • 2. put the garlic and the packe of spcie (use 1 packet) enough for 4-6 people into the boiling water and then boil for about 10 minutes. Cover the pot with a litd
  • 3. Add in the meat pieces. for the authentic taste, we recommend pork ribs with the bones attached. Some Chinese like to suck on the bones after eating the meat as the bones have been infused with the taste of the spices and they taste great. But this is really up to the individual. For less messy tables, meat without bones is fine.
  • 4. Add in thick soya sauce and salt and then cover lid to boil for 1 hour at low temperature. For the Soya sauce and salt, different individuals may want different intensity of salty taste. Experiment with a few different intensities. However, generally the soya sauce is about 4-5 tea spoons and salt about 1-3 tea spoons. Add a little salt and soya sauce first. taste a little to test the waters. you can always add in more later on.
  • 5. Serve it hot.

Ingredient for Bak Kut Teh preparation:

3 pieces of whole garlic.
2 teaspoon of thick soya sauce
1 sachet of our spice
1 kg of meat (it can be chicken and beef if pork is not available) but remember traditionally the Chinese use pork. For the authentic taste, we would like to recommend the use of pork as well.
1500ml (6 bowls ) water

Any additional questions, please feel free to contact via email. We are glad to answer any questions.


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