Bak Kut Teh (肉骨茶) - How to make it at home from scratch

[@yblmisc]

Love your video. You explain very well. Tq

[@esthercook3086]

Thank you,Your recipe is amazing. I didn't even blink for a second while watching this video.

[@helenfoong3696]

One of our family favourites..

[@momser1530]

Saya suka.videonya...terima kasih resepnya,Saya.dari Indonesia👍

[@megsarna7429]

so wholesome, nutritious, great for winter months.

[@lith6628]

Thanks chef it is delicious and authentic recipe thanks for sharing your heart out keep cooking

[@CasualGirlAdventures]

Thank you for sharingtyhis it looks amazing!. now I will just need to get my husband to make it. take care

[@joelow6086]

Your version also taste very good. Thank you.

[@josefinaochoagerona8357]

Another recipe deserved to be learned...thank you Chef KP...

[@darlenezamora1277]

Thank you Chef. 🙏

[@juliesmodernkitchen7606]

This bak kuh teh looks so tasty and yummmy!

[@ac-lo6dt]

Looks amazing!

[@normanmauldin3900]

Thank you for doing this.

[@Akl_Omi.]

Bravo..nice..mashaal

[@PamelaWildheart]

delicious

[@rosemariegallora4105]

Wow

[@introvertedzed]

Thank you so much for the detailed explanation chef!! May I ask? Which of these herbs shown in the video that affect the "strength" of the taste (if that makes sense)? I've always wanted to make my soup taste stronger but I don't think normal pre-packaged herb sold in supermarket can help it...

[@TasteofAsianFood]

I would say all of them affect strength. It's is quite strong already in this recipe, so you can start with it, then change it next time you cook.

[@familymusella1612]

Tak Ade kah cakap pake bahasa Melayu