INGREDIENTS:
Soya sauce, water, caramel, oyster sauce, sugar, salt, cornstarch, gum, MSG and Benzoic acid.
Kung Pao Chicken:
1. Marinate 400g of diced meat with salt, soy sauce and cornflour for 30 minutes. Fry until medium-well. Set aside.
2. Use a little cooking oil to sauté 10g of garlic paste and 20 dried chilis until fragrant.
3. Add fried meat, 20g of onion slices, half tablespoon of Shaoxing wine and one packet of MasFood Spicy Kung Pao paste. Mix well, ready to serve.
Kajang Spicy Meat:
1. Marinate 400g of meat slices with salt, soy sauce and corn flour for 30 minutes. Deep fry meat slices until golden brown and crispy. Set aside.
2. Use some cooking oil to sauté 15g of garlic paste, 2 tablespoons of dried shrimp and 20 dried chilies until fragrant.
3. Finally, add fried meat slices, 1 tablespoon of salted fish, 5 shredded chili padi, half tablespoon of Shaoxing wine and 1 packet of MasFood Spicy Kung Pao paste into the pan. Stir-fry for 5 minutes. Ready to serve.
Salted Fish Claypot Meat Slices:
1. Use cooking oil to fry 400g of meat slices until golden brown and crispy. Set aside.
2. Sauce 5g of shallot paste, 15g of garlic paste, 10g of ginger slices and 15 dried chilies until fragrant.
3. Add meat slices, half tablespoon of Shaoxing wine and 1 packet of MasFood Spicy Kung Pao sauce into the pan. Stir-fry for 5 minutes.
4. Add 15g of salted fish into the pan. Stir-fry for 3 minutes. Ready to serve.
Soya sauce, water, caramel, oyster sauce, sugar, salt, cornstarch, gum, MSG and Benzoic acid.
Kung Pao Chicken:
1. Marinate 400g of diced meat with salt, soy sauce and cornflour for 30 minutes. Fry until medium-well. Set aside.
2. Use a little cooking oil to sauté 10g of garlic paste and 20 dried chilis until fragrant.
3. Add fried meat, 20g of onion slices, half tablespoon of Shaoxing wine and one packet of MasFood Spicy Kung Pao paste. Mix well, ready to serve.
Kajang Spicy Meat:
1. Marinate 400g of meat slices with salt, soy sauce and corn flour for 30 minutes. Deep fry meat slices until golden brown and crispy. Set aside.
2. Use some cooking oil to sauté 15g of garlic paste, 2 tablespoons of dried shrimp and 20 dried chilies until fragrant.
3. Finally, add fried meat slices, 1 tablespoon of salted fish, 5 shredded chili padi, half tablespoon of Shaoxing wine and 1 packet of MasFood Spicy Kung Pao paste into the pan. Stir-fry for 5 minutes. Ready to serve.
Salted Fish Claypot Meat Slices:
1. Use cooking oil to fry 400g of meat slices until golden brown and crispy. Set aside.
2. Sauce 5g of shallot paste, 15g of garlic paste, 10g of ginger slices and 15 dried chilies until fragrant.
3. Add meat slices, half tablespoon of Shaoxing wine and 1 packet of MasFood Spicy Kung Pao sauce into the pan. Stir-fry for 5 minutes.
4. Add 15g of salted fish into the pan. Stir-fry for 3 minutes. Ready to serve.
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