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猪肉干(肉碎)
Pork Meat (Minced Meat)

真空包装
Vacuum Packaging

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Description

「福满香」招牌肉干–碎片猪肉干必定会让吃的您流连忘返。口感吃起來特別的嫩滑,肥瘦均一的猪肉碎,黏合在一块儿,油渍渍的。烧烤时,與純淨的蜂蜜混和,保存肉的香味和鮮甜,獨特的組合是给您味蕾的一大享受。

“Hock Moon Hiong” signature bakwa of pork bakwa will surely make you linger. The taste is particularly tender and smooth, the fat is thin and even, and the pork is sticky together and greasy. When grilling, it is mixed with pure honey to preserve the aroma and sweetness of the meat. The unique combination is a great treat for your taste buds.

MYR43.00

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Product Ingredients

    • 500g skinless boneless chicken thighs

 

    • For the marinade

 

    • 1 lemon

, juiced
2 tsp ground cumin
2 tsp paprika

1-2 tsp hot chilli powder
200g natural yogurt
For the curry
2 tbsp vegetable oil
1 large onion

, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger

, grated
1 tsp garam masala

2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted
To serve (optional)
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime

wedges

Product Recipes

  • 1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
  • 2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
  • 3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

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Pork Meat (Minced Meat)”

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