Thin sliced pork shoulder slice for steamboat, hotpot, shabu shabu or even Chinese style stir fry.
Made using quality pork with good balance of lean and fat meat.
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.
Satsuma Age is a type of fried fish cakes originating from Kagoshima, Japan. It was originally from Chinese cuisine and then brought over to Okinawa and Kyushu regions.
Surimi (fish paste) and flour are mixed to make a compact paste that is solidified through deep-frying, which is why you see the brown skin on the outside and white skin on the inside.