Claypot Klang (Bakuteh) Traditional Herbal Broth 35g
Meat and bones simmered in a delicious broth of herbs and spices, this delightful dish was introduced to Malaya in the 19th century by the Hokkien migrant community. Over time, the Klang district has become particularly well known for serving some of the best varieties of this dish.
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|Piper Nigrum L.|
For allergens, see ingredients in red bold
Serving Size :
|Average Nutritional Value Per||100 g||g|
|of which sugars||g||g|
|of which saturates||g||g|
|Calories From Fat 0g||0%|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 0g||0%|
|Vitamin A 0g||0%|
|Vitamin C 0g||0%|
Serving Per Package: 5Serving Size: 7g
|Per Serving||Per 100g|
|Saturated Fat Acid (g)||0.0||0.3|
|Trans Fatty Acid (g)||0.0||0.0|
|Polyunsaturated Fatty Acid (g)||0.1||1.0|
|Monounsaturated Fatty Acid (g)||0.0||0.0|
- 1 packet of 'Bakuteh' Herbs and Spices Mix.
- 1 kg meat (chicken, beef or other).
- 1500 ml (6 rice bowls) water.
- 3 pieces whole garlic.
- 1 tbsp dark soy sauce.
- 4 tbsp light soy sauce.
- Salt to taste.
- MSG/oyster sauce (optional).
Cooking MethodPut in the 2 filter-bags (do not open filter bags) meat, garlic, dark soy sauce, light soy sauce, and salt into boiling water. Simmer for at least 1 hour.Serve 4-6 persons.