Fish Maw (Yu Piu / 魚鰾 or Fa Gau / 花膠) - New Malaysian Kitchen
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Fish Maw (Yu Piu / 魚鰾 or Fa Gau / 花膠) - New Malaysian Kitchen
May 2, 2017
newmalaysiankitchen.com
#กินข้าวกัน งานนี้อร่อยเบอร์แรง กับ #กระเพาะปลาน้ำแดง 🐟 ทำไม่ยากอย่างที่คิด มีความหอม อร่อยแบบเจ้าดังเลยยย
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#กินข้าวกัน งานนี้อร่อยเบอร์แรง กับ #กระเพ…
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Busy with life but still want to bring tradition to your reunion table? This Braised Fish Maw recipe is a must-have for your Chinese New Year celebrations – classic, flavourful, and surprisingly easy to make! 🍲💛 The secret to its rich, luxurious taste? Lee Kum Kee Premium Brand Oyster Sauce: 🌟 A staple in any oriental dish, perfect for braises and stews. 🌟 Elevates the flavour of every ingredient. 🌟 Made with 100% real oyster extract, delivering the highest concentration of flavour! Even wi
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Busy with life but still want to bring tradition to your reunion table? Th…
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FacebookLee Kum Kee Malaysia
รู้ยังจ๊ะ? ว่าเมนูนี้ทำง่ายมว็ากกก กับ #กระเพาะปลา (น้ำแดง) ✨🌿บอกเลยว่ารสชาติทำเองก็คือเริ่ดนะ ❤️ ...ที่สำคัญใครปลื้มเครื่องในก็ใส่เพิ่มได้ ใครไม่กินหน่อไม้ก็เอาออกไป 😅ทำเองคืออร่อยจุกๆ จริงๆ เป็นอีกหนึ่งมื้อง่ายที่ทำหม้อใหญ่ แล้วอร่อยได้ทั้งบ้านเลยจ้าาา 🏡👨‍👩‍👦👏🏻 | กินข้าวกัน
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รู้ยังจ๊ะ? ว่าเมนูนี้ทำง่ายมว็ากกก กับ …
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In the world of Chinese cuisine, timing is everything. At exactly forty degrees Celsius, dried fish maw begins to shrink — the perfect cue for the oil-softening process to begin. Once rehydrated in hot oil, the fish maw turns plump, tender, and slightly sticky to the touch. Stir-fried and slow-braised with shiitake mushrooms, it transforms into a savory delicacy: red-braised fish maw, known for its rich texture and deep umami flavor. #ChinainSeconds #TastyChina #ChineseCulture For more: https://
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