Mushroom Meatball-Hearty chunks of mushrooms give this firm meatball a balanced meaty-vegetarian flavour.
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.
Bacon pieces that come from our premium streaky bacon. A great topping for various dishes like pasta or rice. If you are feeling fancy, you can chop it into even finer pieces and fry them up for some home-made bacon bits!
Storage Information :
Keep Frozen
Consume Within 5 Days Of Opening or Freeze If Not Consumed
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
Cabbage Dumpling-Pork and cabbage are popular as dumpling fillings due to the fresh crunch and sweetness of Chinese cabbage.
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.