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Tung Kee, Traditional Penang Vegetarian Paste - 6 types of flavor (380g / 400g) 陈记槟城传统素食酱料 - 6种口味
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Penghantaran

Penghantaran Dari
Perak
Anggaran Penghantaran
Nov 21, 2024 - Nov 28, 2024

Warna

Flavors + Weighht

Sila pilih variasi produk terlebih dahulu

Kuantiti

8 Unit lagi
Jumlah
RM 15
Gambaran Kedai
Qingsu Groceries
1 days ago
Produk 101
Pengikut 3
Penilaian 3.5
Sertai 4 Years Ago
Kadar Pembatalan 0%
Spesifikasi Produk
Category
: Groceries & Pets  >  Dried & Canned Foods  >  Cooking Ingredients
Brand
: Tung Kee
Model
: TK-PASTE
SKU
:
Dimension (Length x Width x Height)
: 20.00 x 20.00 x 20.00
Weight(kg)
: 1.6
Manufacturing Country
: Malaysia
Warranty Type
: No Warranty
Warranty Value
: -
Warranty Description
: -
Hantar Dari
: Perak
Deskripsi Produk

【Traditional Penang Vegetarian Assam Laksa Paste 槟城传统素亚叁叻沙酱】

Ingredient: Chili, Lemongrass, Tamarind, Kantan Flake, Salt, Sugar, Laksa Leaves

Preparation: Sliced Cucumber, Sliced Chili, Sliced Pineapples, Mint Leaves, Laksa Noodles / Rice Vermicelli

Other Usage: Hot & Soup Steamboat Soup, Steam / Cook with other dishes. *May add some vegetable oil to make fried noodles, rice vermicelli, and rice.


【Traditional Penang Vegetarian Prawn Noodles Paste 槟城传统素虾面酱】

Ingredient: Chili, Palm Oil, Seaweed, Potatoes, Salt, Sugar

Preparation: Vege Fish Cake, Vege Prawn, Vege BBQ Meat, Bean Sprouts, Noodles

Other Usage: Dried Fried Asparagus, french bean or other vegetables 


Cooking Method (for 3 Persons):

1. Mix 3 1/2 spoons of Vege Assam Laksa/Penang Noodle Paste (around 90g) with 3 bowls of water (around 850ml) in a pot. *May increase or reduce the paste according to preference flavor.

2. Boil gently for 30 minutes until fragrant.

3. Prepare the laksa noodles/rice vermicelli in a bowl, pour in the Vege Assam Laksa/Penang Noodle soup, ready to serve.

**

【Traditional Penang Vegetarian Bak Kut Teh Paste 槟城传统素肉骨茶酱】

Ingredient: Palm Oil, Angelica, Codonopsis, Kawasaki, Licorice, Polygonatum odoratum, Salt, Sugar, Starch

Preparation: Fritters, Fried Bean Curd, Dried Mushroom, Button Mushroom, Golden Mushroom, Vegetarian Fish Ball, Vegetarian Mutton, etc


Cooking Method (for 3 Persons):

1. Mix 3 1/2 spoons of Vege Bak Kut Teh Paste (around 90g) with 3 bowls of water (around 850ml) in a pot. Add a little soy sauce to taste. *May increase or reduce the paste according to preference flavor.

2. Heat for 30 minutes until fragrant.

3. And then add in the preparation materials, boil for 10 minutes until the materials cooked. Serve hot.


Other Usage: Vege Bak Kut Teh may serve hot with noodles, rice vermicelli, and mee suah together with preparation materials.

**

【Traditional Penang Vegetarian Nyonya Achar Paste 槟城传统素娘惹阿杂酱 (400g)】

Ingredient: Palm Oil, Turmeric Powder, Peanuts, Sesame Seeds, Chili, White Vinegar, Salt, Sugar, Starch

Preparation: Cucumber, Cabbage, Long Beans, Carrots, Pineapple, Sengkuang, Red Chili, Green Chili, etc


Cooking Method (60g for 2 Servings):

1. Cut the preparation materials in slices, add some salt and stir evenly. Boil with hot water and drain.

2. Rinse thoroughly with cold water, drip dry set aside. (For better chewing taste, squeeze dried with cloth) 

3. Pour some Vege Nyonya Achar Paste in a plate, add some warm water and stir evenly. *May increase or reduce the paste according to preference flavor.

4. Mix the preparation materials Vege Nyonya Achar Paste, stir evenly, ready to serve.


Other Usage: The raw materials below may frying with hot oil, and then serve with Vegetarian Nyonya Achar Paste which has been thinned with warm water:- Vege Fish, Vege Plain Chicken, etc

**

【Tung Kee Penang Traditional Vegetarian Tomyam Paste 陈记槟城传统素东炎酱】

Ingredient: Palm oil, chili, lemongrass, kantan flake, galangal, kaffir lime leaves, lime juice, salt, sugar.

Prepare: Vege meat ball, vege shrimp, fried bean curd sheet, golden mushroom, abalone mushroom, tofu, noodles/rice vermicelli.

Cooking Method:

1. Mix 3.5 spoons of vege tomyam paste (90g)with 3 bowls of water ( 850ml) in a pot. ( May increase or reduce the paste according to preference flavor)

2. Boil gently for 30 minutes until fragrant.

3. Prepare the noodles/rice vermicelli in a bowl. Pour in the vege tomyam soup, ready to eat.

**

【Tung Kee , Traditional Penang Vegetarian Curry Paste 槟城传统素咖哩酱】

Ingredients: Palm Oil, Chili, Lemongrass, Curry Powder, Curry Leaf, Ginger, Sugar, Salt

Preparation: Vege Char Siew, Vege Squid, Vege Chicken, Bean Curd Puffs, Long Beans, Bean Sprouts, Noodles / Rice Vermicelli

Cooking Methods: (Serve 3 Persons)

1. Put in water (850ml) and vegetarian curry paste (90g) in a pot, cook for 15 minutes, add in coconut milk and bean curd puffs, bring to boil. *May increase or reduce the paste according to preference flavor.

2. Blanch rice vermicelli/noodle, long beans, bean sprout place into bowls, garnish noodle with of cooked vege char siew, vege squid, vege chicken.

3. Pour hot boiling soup onto noodles. Serve.

**

☘️全素纯天然 · Vegan And Natural

Penilaian produk
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