Premium Dongguang Chinese Sausages
RM39.99
Premium Dongguang Chinese Sausages (500gm) :
– High Quality
– Vacuum Packed
Out of stock
Related products
-
F. HongQiao Chinese Chives Pork Dumpling
RM14.99 Add to cartF. HongQiao Chinese Chives Pork Dumpling
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.RM14.99 -
F. Hong Qiao Chinese Cabbage Pork Dumpling
RM14.99 Add to cartF. Hong Qiao Chinese Cabbage Pork Dumpling
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.RM14.99 -
Solisege Back Bacon 150g
RM13.99 Add to cartSolisege Back Bacon 150g
Smoked bacon made from pork loin with fat. It’s 80% lean meat. Used for breakfast fry ups or as an addition to any of your meals. This choice of bacon will be the one for you if you want higher protein content.
Storage Information
Keep Refrigerated At 0-4°C
Consume Within 5 Days Of Opening or Keep Frozen If Not ConsumedRM13.99 -
F. HongQiao Mushroom Meatball
RM5.99 Add to cartF. HongQiao Mushroom Meatball
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.RM5.99