Best Spice Mix for Malaysian Cuisine
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Net Weight : 38gm （1.3oz）
INGREDIENTS: Angelica Sinensis, Ligusticum Wallichii, Cinnamon, Anise, Citri Exocarpium and Selected Tea Leaves. PREPARATION: 1. 10 ~ 15 eggs. 2. 5 tablespoons light soy sauce. 3. 1 tablespoons dark soy sauce. COOKING METHOD: 1. Add in water, eggs into a pot. Boil the egg until mature.
INGREDIENTS: Angelica Sinensis, Ligusticum Wallichii, Cinnamon, Anise, Citri Exocarpium and Selected Tea Leaves. PREPARATION: 1. 10 ~ 15 eggs. 2. 5 tablespoons light soy sauce. 3. 1 tablespoons dark soy sauce. COOKING METHOD: 1. Add in water, eggs into a pot. Boil the egg until mature.
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Net Weight : 35gm (1.230oz)
INGREDIENTS: Angelica Sinensis, Ligusticum, Fructus Lycii, Ginseng Powder, Salt and Permitted Food Enhancers. COOKING METHOD: 1. Clean a whole chicken (approx. 1.2kg) without head and feet. 2. Open Masfood Emperor Herbs Spices (small packet herbs spices), coat the spices to the skin and belly of the chicken. 3.
INGREDIENTS: Angelica Sinensis, Ligusticum, Fructus Lycii, Ginseng Powder, Salt and Permitted Food Enhancers. COOKING METHOD: 1. Clean a whole chicken (approx. 1.2kg) without head and feet. 2. Open Masfood Emperor Herbs Spices (small packet herbs spices), coat the spices to the skin and belly of the chicken. 3.
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