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Salt-roasted Chicken Spices |
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Weight: |
20g x 2 sachets |
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Box Packing: |
18 packets |
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Export Carton Packing: |
6 boxes |
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Carton Size: |
44cm x 42cm x 18cm |
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Preparation: |
- 1 packet of Salt- Roasted Chicken Spices Powder
- Half Chicken (600g)/ 2 pieces of Chicken Breast/ 3 pieces of drumsticks(with skin intact)
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Method: |
- Clean Chicken. Drip dry or dry with kitchen towel.
- Marinate Chicken with Seah's Spices Salt-Roasted Chicken Spice Powder for 30 minutes. Place chicken pieces skin-side up on baking tray
- Pre-heat oven for 5 minutes at 250°c. Bake for 15 minutes. Turn over and bake for another 5 minutes.Ready to serve!
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Steam Pork Ribs Spices (Hong Kong Style) |
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Weight: |
32g |
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Box Packing: |
18 packets |
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Export Carton Packing: |
6 boxes |
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Carton Size: |
44cm x 42cm x 18cm |
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Preparation: |
- 1 packet of Steam Pork Ribs Spices (Hong Kong Style)
- 500g of pork ribs (in bite size)
- 1 stalk of spring onion (chopped)
- 1 red chilli (sliced)
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Method: |
- Marinate pork ribs with Seah's Spices Steam Pork Ribs Spices
- Steam pork ribs for 15-20 minutes
- Garnish with spring onion and chilli.Serve hot.
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Emperor Herbs Chicken Spices |
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Weight: |
42g |
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Box Packing: |
18 packets |
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Export Carton Packing: |
6 boxes |
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Carton Size: |
44cm x 42cm x 18cm |
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Preparation: |
- 1 packet of Emperor Herbs Chicken Spices
- 1 whole chicken (Apprx. 1kg without head and feet)
- HDPE wrapper and aluminium foil (incl. in packet)
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Method: |
- Appy Seah's Spices Emperor Herbs Chicken Spices on skin and internal of chicken
- Wrap chicken with HDPE wrapper and aluminium foil
- Steam for about 2½hours using low fire. Serve hot.
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Stewed Fragant Spices |
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Weight: |
32g |
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Box Packing: |
18 packets |
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Export Carton Packing: |
6 boxes |
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Carton Size: |
44cm x 42cm x 18cm |
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Preparation: |
- 1 packet of Stewed Fragrant Spices
- 12 to 15 pieces of Garlick(cleaned with skin intact)
- 5 tablespoons of dark sauce
- 6 rice bowls of water (1500ml/ 50oz)
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Method: |
- Place Seah's Spices Stewed Fragrant Spices, garlic and dark sauce in water. Bring to boil/
- Add in meat in boiling water.
- Continue cooking using low fire until desired taste. Serve hot.
Note:
Cooking time as follows:
Chicken- 20-25 minutes
Duck- 60-70 minutes
Other meat- 45-60 minutes
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