eys logo
立即下载即可领取$5折扣(折扣卷码:TAKE5OFF) 只限于第一次网上购买。优惠附带条款
下载APP

购物早上九点之前可享有当天配送服务*

包裹运输状况信息
下载APP
下载APP
qrcode
立即下载即可领取$5折扣(折扣卷码:TAKE5OFF) 只限于第一次网上购买。优惠附带条款
点击查看更多余仁生APP的好处
选择类别

食物与食谱

Baby Lamb Rack Bak Kut Teh Herbal Soup

由 NATURA Magazine.

Ingredients (Serves Four)

500g Baby Lamb Rack
1 packet Eu Yan Sang Bak Kut The Herbs
1.5L Water
100g Old Whole Garlic
25g White Peppercorn
150g Somen
4 pieces Tao Pok Cubes
50g Enoki
  Salt (to taste)
  Chinese Coriander (to garnish)

 

Directions

1. Blanch the lamb to get rid of residue; drain and set aside.

2. Add lamb, white peppercorn, old whole garlic and Eu Yan Sang Bak Kut The Herbs to water and bring to boil.

3. Slow cook on low fire for an hour or until is tender.

4. Poach somen, tao pok cubes and enoki.  Add salt to taste.

5. Combine soup and somen in a bowl, garnish with coriander.  Serve.

 


Recipe courtesy of Chef Sam Ang Tian Hock. This article first appeared in NATURA magazine issue No.8. Find NATURA at Eu Yan Sang retail outlets, newsstands and major bookstores in Singapore.

 

相关文章