Fish Soup - No salt & MSG (鱼汤)
Nutrients from the toman (snakehead) fish bones are extracted and emulsified into the fish stock through long hours of boiling. High in calcium, protein and collagen, this soup stock does not contain preservatives, artificial flavourings, salt or MSG.
The fish stock is highly versatile where you can customise your very own bowl of Ka-Soh's Bib Gourmand fish soup, or use it as a steamboat base or to make porridge!
Each packet is approx 500ml is good for up to 2 pax and can be kept for up to 3 months frozen. Once defrosted in the fridge, item that are chilled should be consumed within 3-5 days and should not be refrozen.
Har Cheong Gai (虾酱鸡)
Each packet consists of 8 pieces mid-joint wings.
The Har Cheong Gai features the exact same marinade and meat used in our restaurants. No preservatives are added.
Suggested Cooking Instructions:
1) Ensure product is defrosted completely before cooking
2) Pop into the airfryer for approx 10-12 mins (or until completely cooked through) at 180 degrees
3) Add 1-3 minutes depending on the color you want to achieve
Spare Pork Ribs (排骨王)
Each packet consists of approx 250g of meat (2 pieces).
A versatile item, our spare pork ribs is convenience in a pack! Serve it ala Ka-Soh style, or have pork chops for dinner with your own sauces, or have pork burgers/buns!
Suggested Cooking Instructions:
1) Ensure product is completely defrosted before cooking
2) Pop into the airfryer for approx 15 mins (or until completely cooked through) at 180 degrees
3) Add more minutes should you wish to have a deeper sear
You can also panfry the spare pork ribs on medium heat.
Hei Zho (虾枣)
Each packet consists of 10 pieces.
One of our restaurant's popular items, our Hei Zho is made with chicken meat, and does not consist of seafood/shellfish.
Ingredient list:
- Chicken meat
- Water chestnut
- Spices
- Flour
- Beancurd skin
Suggested Cooking Instructions:
1) Ensure product is completely defrosted before cooking.
2) Pop into the airfryer for 10mins at 160 degrees (8mins if at 180 degrees).
3) For a deeper brown/golden color you can add more time.
* For deep frying in oil, it is recommended to coat the Hei Zho in rice flour.