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SAUCES & CONDIMENTS
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蔡家菜酱料的特优:

  • 感觉不到口干
  • 传统口味
  • 采用天然食材
  • 每种的酱料口味都独家秘方



 

Special features of Chai Jia Cai asian paste:

  • After ate not feeling thirsty
  • Old traditional taste
  • Using natural ingredients
  • Each sauce has its own secret recipe
RM5.90

蔡家菜酱料的特优:

  • 感觉不到口干
  • 传统口味
  • 采用天然食材
  • 每种的酱料口味都独家秘方



 

Special features of Chai Jia Cai asian paste:

  • After ate not feeling thirsty
  • Old traditional taste
  • Using natural ingredients
  • Each sauce has its own secret recipe
RM5.90

蔡家菜酱料的特优:

  • 感觉不到口干
  • 传统口味
  • 采用天然食材
  • 每种的酱料口味都独家秘方



 

Special features of Chai Jia Cai asian paste:

  • After ate not feeling thirsty
  • Old traditional taste
  • Using natural ingredients
  • Each sauce has its own secret recipe
RM9.90

蔡家菜酱料的特优:

  • 感觉不到口干
  • 传统口味
  • 采用天然食材
  • 每种的酱料口味都独家秘方



 

Special features of Chai Jia Cai asian paste:

  • After ate not feeling thirsty
  • Old traditional taste
  • Using natural ingredients
  • Each sauce has its own secret recipe
RM7.90
RM12.90

肉骨茶食谱

准备材料:
2公斤排骨
8粒大蒜
2汤匙黑酱油,
4汤匙生抽,
2汤匙蚝油,
少量盐味,
10碗(3升)的水和
一包肉骨茶。

 

烹饪说明:
1.冲洗排骨。
2.倒10碗水(3升)烧开,然后放入肉骨茶包。 用中温煮1/2小时之后再用小火煮另外2小时。
3.加入胡椒粉加调味料即可食用。

注意:煮熟后,加入黑酱油,生抽,蚝油和盐粉即可。



Recipe Bak Kut Teh:

Preparation:
2 kilo Pork ribs,
8 pieces of garlic,
2 tablespoons black bean sauce,
4 tablespoons bean sauce, 
2 tablespoons oyster sauce,
A pinch salt glutamate powder,

10 Bowls (3 litre) of water and
One packet Bak Kut Teh Herbs.

 


Cooking Instruction:
1. Rinse Pork Ribs.

2. Pour 10 bowls of water (3 litres) to boil, then put in Bak Kut Teh Herbs. Using medium temperature to cook for 1/2 hours. Low heat of temperature cook other 2 hours.
3. Add pepper for ready serve.

Note: After finish cook Bak Kut Teh, just put black bean sauce, bean sauce, oyster sauce and salt glutamate powder.

RM19.90

辣椒酱

只要来到南洋,香辣的灵魂无处不在,华人的家乡菜也不得不经辣椒洗礼——厨房灶脚自备一樽家制的辣酱,唇齿间强调自家风味,再以石磨亲手磨成浆汁,是颇为自傲的事。红艳辣椒衬以蒜米粒,辣气伴着蒜香,是一种温暖的刺激,把旧南洋的记忆全都唤醒了。

 

Sos Cili 

Malaya, where people from all over the world journey to find the essence of spice, and in particular – Chili. Most local dishes are often baptized with chili. Often homemade, Chinese families will always have a glass of chili sauce in their kitchens, which are made by converting chilies into juice that’s rich in both taste and texture. Older Chinese folks are very proud of the chili sauce they make, each with their own distinct preference. Mix fresh red chili with garlic paste and you’ll get a spicy, strong smell which stimulates warmth in the stomach. It can also be a powerful trigger to help people recall lost memories.

RM11.90