|
Scallop Shark's Fin Soup |
|
  |
|
Weight: |
60g |
|
Box Packing: |
15 packets |
|
Export Carton Packing: |
6 boxes |
|
Carton Size: |
44cm x 42cm x 18cm |
| |
|
Preparation: |
- 1 packet of Scallop Shark's Fin Soup Spices (mixed evenly with a ½ rice bowl of water *apprx 125ml/ 4oz)
- 100g Enoki Mushrooms (with roots removed and washed)
- 1 egg(beaten)
- 3½ rice bowls of water *apprx 875ml/ 28oz
|
| |
|
Method: |
- Pour in 3½ rice bowls of water into pot and bring to boil
- Add Enoki mushrooms into boiling water.
- Conitnue cooking for 2 minutes. Add Seah's Spices Scallop Shark's Fin Soup Spices and stir till thicken.
- Turn off fire and add in egg and stir till even. Ready to serve!
|
Note:
To enhance flavour, add in Chinese cooking wine (Hua Diao Jiu) and Dark Vinegar before serving.
|
 |
|
Buddha Jump Over the Wall Soup Spices |
|
|
|
Weight: |
40g |
|
Box Packing: |
15 packets |
|
Export Carton Packing: |
6 boxes |
|
Carton Size: |
44cm x 42cm x 18cm |
| |
|
Preparation: |
- 1 packet of Buddha Jump Over the Wall Soup Spices
- 2 drumsticks (remove skin and fat)
- 1 packet of Shark's Fin (50g)
- 1 can of abalone (apprx 2-8 pieces)
- 10 pieces of dried scallop
- 300g Sea Cucumber(soaked)
- 6 pieces of mushroom (soaked)
- 50g of fish maw
|
| |
|
Method 1: Double Boiled |
- Put in drumsticks at bottom, followed by Seah's Spices Buddha Jump Over the Wall Soup Spices and other ingredients into a double-broiled pot.
- 4 rice bowl of hot water *apprx 1000ml
- Boil for 3 hours under low fire. It's ready to serve!
|
| |
|
Method 2: Normal Boiled |
- Boil 5 bowls of water *apprx 1250ml
- Add 1 packet Seah's Spices Buddha Jump Over the Wall Soup Spices, boil for 15 minutes
- Add in all ingredients and boil for 45 minutes under low fire.It's ready to serve!
|
|
|
|
Herbal Spices for Chicken Soup |
|
|
|
Weight: |
32g |
|
Box Packing: |
18 packets |
|
Export Carton Packing: |
6 boxes |
|
Carton Size: |
44cm x 42cm x 18cm |
| |
|
Preparation: |
- 500g of Chicken meat (skinless and bite sized)
- 1 large can of button mushrooms
- 10g White Fungus (soaked in hot water and torn into bite sized)
- 6 rice bowls of water *apprx 1500ml
- 1 packet of Herbal Spices for Chicken Soup
- 1 stalk of spring onion (small slices for garnishing)
|
| |
|
Method: |
- Add in ingredients with Seah's Spices Herbal Spices for Chicken Soup into boiling water.
- Cook under mild fire for 45 minutes.
- Turn off fire and add in garnishes. Serve hot!
|
Note:
White Fungus is not included in packet
|
|
|
Nutritious Black Chicken Soup |
|
|
|
Weight: |
32g |
|
Box Packing: |
18 packets |
|
Export Carton Packing: |
6 boxes |
|
Carton Size: |
44cm x 42cm x 18cm |
| |
|
Preparation: |
- 1 whole Black or Spring Chicken (cut into 4 pieces)
- 1 packet Nutritious Black Chicken Soup
- 6 rice bowl of water *1500ml
- ½ tablespoon of Chinese Cooking Wine (Hua Diao Jiu)
|
| |
|
Method: |
- Add in chicken and Seah's Spices Nutritious Black Chicken Soup into boiled water
- Boil for 1 hr under low fire
- Turn off fire and add in wine. It's ready to serve!
| |
|
|
Singapore Bak Kuet Teh |
|
|
|
Weight: |
32g |
|
Box Packing: |
18 packets |
|
Export Carton Packing: |
6 boxes |
|
Carton Size: |
44cm x 42cm x 18cm |
| |
|
Preparation: |
- 1 packet of Singapore Bak Kuet Teh Spices
- 1kg pork ribs (scald in hot water for 5 minutes)
- 8 pieces of garlic
- 6 rice bowls water *apprx 1500ml
|
| |
|
Method: |
- Add in pork with Seah's Spices Singapore Bak Kuet Teh Spices into boiling water.
- Boil for 30 minutes for low fire
- Add in garlic continue for 15 minutes. Serve hot!
|
|
|
