Earlier, I had tried Heng’s Satay Celup Sauce which is actually meant for lok-lok. However, as I had only bought one packet, it wasn’t sufficient to make enough soup for a proper hotpot so I changed it into a sauce for satay bee hoon instead. Added extra peanut butter to give it a more creamy and nutty flavour and it turned out pretty good. For those of you who may be interested to try, you can purchase the sauce off the distributor’s store on Qoo10 (just click on the above link).
Today, I’m featuring the Heng’s Pepper Soup Herbs & Spices. Finally finishing up my last packet of Heng’s range of pre-packed herbs & spices. Similar to the other spices of the same brand, this doesn’t contain any MSG which is why I’ve bought this in the first place.
I would say this is a rather mild version of clear, peppery bak kut teh which is good for those who can’t take the spice of pepper. But it isn’t quite my cup of tea as the spices don’t really stand out as much. It’s still somewhat on the bland side for me. In fact, I prefer Seah Spice’s Singapore Bak Kuet Teh Spices (available in all major supermarkets) that is more robust in flavour.
And for those of you who like the dark, herby version of bak kut teh (my all-time favourite) instead, do check out my Bak Kut Teh Recipe to learn how to make it from scratch.
- 1800ml water
- 1 pack 25g Heng’s Pepper Soup Herbs & Spices
- 1kg pork spare ribs, blanched to remove scum
- 2 bulbs garlic
- 1/2 tsp salt
- 1 pc chicken stock cube