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.
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.
Original-The taste of this sweet-savoury sausage will surely bring you back to food streets of Taiwan.
Cooking Method:
i. Grill the sausages at medium heat for 3-4 minutes on each side until golden brown.
ii. Preheat oven to 180°C and roast for 10 minutes for each side.
iii. Heat the oil until 200°C and fry the sausages for about 5 minutes until both sides turn golden brown.
This ham is made from a fully boneless leg muscle that is very tender and juicy. It is also shaped to be a square block
Cooking Method :
– For chilled products, as the ham is fully cooked, you can just remove the packaging and serve or place the product in its original package on a plate in room temperature for 30 minutes and serve.
– For frozen products, place the product on a plate in the fridge overnight (12-24 hours). To check if the product is ready for cooking, touch it to feel. If the meat is not hard to touch or is easily bendable like fresh meat, it will be ready for cooking.
Weight Variation: ± 50g
Storage Information :
Keep Refrigerated At 0-4°C
Consume Within 3 Days Of Opening or Freeze if Not Consumed