Bak Kut Teh
Ingredients For the Soup: 800g – 1kg pork ribs (preferably meaty, short ribs or spare ribs) 2 bulbs garlic, whole
Sambal Stingray
Ingredients For the Fish: 1 piece stingray wing (about 500–600g), cleaned and patted dry 1 banana leaf (optional, for authentic
Steamed Whole Fish with Soy Sauce and Ginger
Ingredients For the Fish: 1 whole white-fleshed fish (about 600–800g), such as seabass, snapper, grouper, or tilapia — cleaned, scaled,
Bak Kut Teh
Ingredients For the Soup: 800g – 1kg pork ribs (preferably meaty, short ribs or spare ribs) 2 bulbs garlic, whole
Sambal Stingray
Ingredients For the Fish: 1 piece stingray wing (about 500–600g), cleaned and patted dry 1 banana leaf (optional, for authentic
Steamed Whole Fish with Soy Sauce and Ginger
Ingredients For the Fish: 1 whole white-fleshed fish (about 600–800g), such as seabass, snapper, grouper, or tilapia — cleaned, scaled,