Description

Mummy's love recipe! Our very own marinate, using only fresh chicken middle wings.

• One portion of Prawn Paste Chicken consists of 13pcs of middle wings
• Items are uncooked, suitable for pan-fry or deep-fry
• Storage instruction: 3 days in a chiller and 1 month in a freezer
• Images are for illustration purposes only

Description

Also known as 纸包鸡, one of my favorite dish simply because it is easy to cook, super tasty and packed with loads of nutrition from the fresh chinese herbs. We use fresh Sakura chicken for the extra tenderness and marinate it with fresh chinese herbs and seasoning for that perfect aroma and natural sweetness. Every goodness is packed and prepared nicely for you, all you have to do is stream it to enjoy!

What you will receive

• Aluminum sheet wrapped herbal chicken

Instructions

1. Pour enough water to steam chicken for 90 minutes.
2. Place aluminum wrapped chicken on a plate.  
3. Boil water, once water start boiling put chicken in and cover lid.
4. turn to medium heat and let chicken slow steam for 90 minutes. 
5. Unwrap chicken and start savouring!

1 portion (1/2 chicken) is good for 2 pax. Cooking time 90 minutes.

Image is for illustration purposes only

Note: Advance order of 2 working days is required.

Description

Rendang chicken is also known as the dried curry chicken. This popular dish has created quite a stir when it appeared on Master Chef UK. This lip smacking, aromatic and robust flavors are made from grinding and stir frying of numerous fresh ingredients such as lemon grass, galangal, coconut milk. We uses fresh chicken thigh to prevent dry out of the meat. The sauce requires at least 1.5 hours of preparing and cooking. Now you can enjoy it in less than 10 minutes simply by stir frying it to caramelized the sauce. 

What you will receive

2 chicken tight seasoned with homemade rendang paste
1 coconut milk (small)

Instructions

1. Heat up pan and pour in the chicken and rendang paste mixture.
2. Stir fry over medium heat for around 20 minutes until fragrant.
3. Pour in coconut milk, mix well and dish is ready to serve!

1 portion is good for 2 pax

Image is for illustration purposes only

Note: Advance order of 2 working days is required.

Description

 Mummy's love recipe, well loved by many Japanese customers. Marinated with only fresh boneless chicken leg.

Description

Bak Kut Teh, not only its one of the popular dish that many Singaporeans love, its also considered a hearty comfort food for the majority. Our rendition is the Hokkein version (dark brown soup base). The fragrant and heavenly broth is made from a precise combination of herbs grinded to let the flavor infuse into the soup much faster. To top it off we use only fresh pork ribs with the perfect combination of meat and fat ratio to ensure satisfactory on every bite! Slurp on and enjoy till the very last drop!

What you will receive

• 4 pc fresh pork ribs
• 4 pork meatballs
• 1 bag of grinded herbs
• 3 clove of garlic (peeled)
• 1 pkt of enoki mushroom
• 1 canned small button mushroom
• 1 pkt of Tau Kee

Instructions

1. Pour 700ml of water into pot and put it to boil.
2. Once boiling, put pork ribs, meatballs and herbs bags into boiling water and cover lid
3. Turn heat to medium to slow boil for 45 minutes.
4. Put in garlic, enoki, button mushroom and further boil for 10 minutes. 
5. Turn heat off and put Tau Kee in and soup is ready to serve.

1 portion is good for 2 pax. Cooking time 50 minutes.

Image is for illustration purposes only

Description

Curry chicken, one of the most popular dish in Asia culture. Smell the fragrance the moment it hit the wok which will bound to get your stomach rumbling. Our curry paste is made from a potpourri of freshly grounded spices, coupled up with fresh Sakura chicken and potatoes. This fragrant and delicious curry paired with piping hot steamed rice or French loaf will sure make you crave for a second serving!

What you will receive

• Sakura chicken chopped and seasoned with curry paste.
• 8 cubes of potato
• Coconut paste

Instructions

1. Stir fry curry paste mixture over medium heat until fragrant (around 3-5 minutes). Watch the heat of the wok and stir mixture constantly to prevent burning it.
2.  Pour 300ml of water into mixture and stir the mixture to dissolve the paste completely. 
3. Once paste is dissolved and starting to boil turn heat to small and put in potatoes and cover the wok and shimmer it for 20 minutes.  
4. Pour in the coconut milk and turn off the fire and the curry is ready to serve

1 portion is good for 4 pax. Cooking time 30 minutes.

Image is for illustration purposes only

Note: Advance order of 2 working days is required.

Description

This is a light, healthy and tasty fish cuisine served in many Chinese restaurants. We uses cod fish as it is both a nutritious and flavorful fish loaded with lean protein, vitamins, and minerals. On top of that cod fish does not have a strong fishy taste. We will prepare and season the fish with fresh garlic, ginger and variety of condiments all you need to do is steam it! 

What you will receive

• 1 aluminum bag of ginger garlic cod fish. 

Instructions

1. Place wrapped fish on a plate and put into boiler when the water start boiling
2. Boil for 20 minutes and fish is ready to be served

1 portion is good for 2 pax. Cooking time 20 minutes.

Image is for illustration purposes only

Note: Advance order of 2 working days is required. 

Description

Bak Kut Teh, not only its one of the popular dish that many Singaporeans love, its also considered a hearty comfort food for the majority. Our rendition is the Hokkien version (dark brown soup base). The fragrant and heavenly broth is made from a precise combination of herbs grinded to let the flavor infuse into the soup much faster. To top it off, we use only fresh chicken to enhance the savory sweetness and goodness of the soup! Slurp on and enjoy till the very last drop!

What you will receive

• 1/2 fresh chicken chopped into 8 pcs
• 1 bag of grinded herbs
• 3 clove of garlic (peeled)
• 1 pkt of enoki mushroom
• 1 canned small button mushroom
• 1 pkt of Tau Kee

Instructions

1. Pour 700ml of water into pot and put it to boil.
2. Once boiling, put chicken, herbs bag, garlic, enoki mushroom, small mushrooms into boiling water and cover lid. 
3. Turn heat to medium to slow boil for 25 minutes.
4. Turn heat off and put Tau Kee in and soup is ready to serve.

1 portion is good for 2 pax. Cooking time 30 minutes.

Image is for illustration purposes only

Note: Advance order of 2 working days is required. 

Fresh boneless chicken leg marinated with premixed seasoning spices! Conveniently packed individual piece, just put 1 into your oven, pan fried or even air fry whenever you feel hungry and want a quick fix of delicious fresh food! Choose from a variation of 4 seasoning. All seasonings are without MSG, artificial flavoring and coloring!

1) Barbeque flavor - Similar taste of barbeque sauce served in western food eatery. Slightly more on the sweeter side. 1 of the top choice in our shop!

2) Black Pepper, Salt and Garlic - Typically used for steak or chicken chop. A classic taste that never goes wrong!

3) Cajun - Another classic served in western food eateries. Spices included are garlic, onion paprika, pepper. 

4) Caribbean herbs - This have a heavier herbs flavor. Another popular choice! 

All our meat will be marinated and go through the vacuum machine. During the vacuuming process, the pores' of the meat will open up and during the last step when the suction of air happens that is when the flavors will enter the meat as well. When we vacuum marinated meat, the flavors will go INTO the meat better!