MO SANG KOR (毛山稿肉骨茶)
BAK KUT TEH
Mo Sang Kor started in 1972 ans is well known brand for its authenticand original taste. Its pioneer restaurant in Klang and is still operating today, even after 45 years. Mo Sang Kor herbs & spices mixed are processed from finest and nutritious ingredients thus, making the taste so delicious and original!
Bak-kut-teh is a herbal soup dish developed in Malaysia among Hokkien immigrant communities. It is popularly thought to have originated in Klang. Bah Kut Teh popularly served in Malaysia and Singapore, where there is a predominant Hokkien community.
The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.
** This post herb can be taken by "Vegetarian" due to not contain any meat. some people would use this herb just cook with vegetable as vegetable herb soup or some cook as "chi kut teh" (chicken bone tea) 鸡骨茶
Rehmaniae Glutinosa, Angelicae Sinensis, Codonopsis Pilosulae, Liguistici Wallichii, Glycorrhiza Uralensis, Polygonti odorati, Fructus, Anisi Stellati, Pepper, Fructus Lycii, Citri Exocarpium, Salt.
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