Chinese Chives Dumpling-As a herb with a strong garlic and onion-y taste, Chinese chives is generously added to minced pork to give this doughy treat a savoury vegetal flavour.
Cooking Method:
i. Sear one side of the dumpling for about 2 minutes. Pour in water until it reaches 1/3 of dumpling height. Cover the lid and cook until the water dries out. Keep frying until the dumpling becomes golden brown.
ii. Boil the dumpling for 5-8 minutes in boiling water. Cooked dumpling will float.
iii.Steam the dumpling for 10-12 minutes or until completely cooked through.
Cured bacon that comes from the soft bone part of the pig and smoked till perfection. You can incorporate it into soups as a base. The broth made with bacon bone can be used in many recipes; it goes with almost anything!
Storage Information :
Consume Within 5 Days Of Opening or Freeze If Not Consumed
The perfect combination of fresh juicy pork and cracked black pepper to these delicious sausages. The addition of herbs & black pepper makes the sausages taste spicier and packed with natural rich meaty flavours. It is definitely a gourmet treat on a table with some cold beer or an addition to your favourite pasta. You can also grill, fry or oven bake them until browned to add in extra smoky taste to your heavy delicious sausages platter.
Quantity : 4pcs
Storage Information
Keep Frozen
Consume Within 5 Days Of Opening or Freeze If Not Consumed
Squid Meatball-Firm and elastic meatball with a taste of the sea.
Cooking Method:
i. Boil for around 10 minutes until the meatballs float.
ii. Fry at 180°C for 3 minutes.
iii. Steam for 10-15 minutes using high heat after water is boiled.
iv. Thread the meatballs into skewers and barbecue until heated through and golden brown.