Mashed Honey Sweet Potato Paste / 蜂蜜地瓜酱

RM14.90

Product Description

The combination of Chinese and Western ingredients creates a different spark. The sweet taste of sweet potatoes and the smoothness of honey make the taste amazing!

简单的食材中西合并出不一样的火花。地瓜的甜美滋味加上蜂蜜的滑顺，口感让人惊艳！

You can enhance the flavour even more with an array of tasty toppings.

Bold: bacon bits, cheddar, parmesan cheese, green onion, garlic butter
Creamy: sour cream, melted butter
Herbs: chopped chives or parsley, roasted nuts

您也可以添加一些食材来增强它的风味。比如说培根碎，切达干酪，帕玛森芝士，葱，大蒜黄油，酸奶油，黄油，切碎的细香葱或欧芹，烤坚果。

How to Cook?

1. Just oven bake or steam for around 15 to 30 minutes depending on the portion. Fell free to add in any topping as mentioned above to make the flavours pops!

如何烹饪？

1. 清蒸或用烤箱烤大约15至30分钟。可以运用以上几种材料来增加口感和味道！

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Cover the fish with another quarter of the green onions and ginger slice.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn a wok bring water to boil then put the fish to steam onto the steaming basket over high heat for 3 to 5 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDrain any liquid on the plate and discard the ginger and green onion from above the fish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd in 3 tablespoons soy sauce and let the fish to steam for another 8 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGarnish with green onion and sliced ginger.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eServe hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBraised Fish Tail with Soy Sauce\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/8289\/9009\/files\/image2_480x480.jpg?v=1618981896\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/8289\/9009\/files\/image2_480x480.jpg?v=1618981896\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStep by Step\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eRise and pat dry the fish tail.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSeason with salt and pepper and coat with corn flour or tapioca flour. 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Put fish to the wok, add golden needles and wood-ear fungus. Cover the wok and simmer for 4-5 minutes. Put in onion and thicken the sauce with cornflour water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eRemove the fish onto a serving plate and garnish with pre-fried garlic and ginger shreds. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSource\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cspan style=\"font-weight: 400;\"\u003ehttps:\/\/www.kuali.com\/recipe\/fish-seafood-dishes\/braised-fish-tail-in-fragrant-sauce\/ \u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003cstrong\u003e\u003ciframe width=\"584\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/IlBP-4x1eXM\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWild Caught 野生捕捞\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe meat has a delicate flavor, with firm, pure white flesh. It's suitable for all cooking methods but should be savored as a premium fillet and cooked in an appropriate fashion\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eNO customised cutting available \/ 恕不接受任何客制化切割\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eAfter scaling and gutting, there will be a reduce in gross weight by 10% - 20%\u003cbr\u003e\u003cbr\u003e去鳞取内脏后，海鲜的重量会减少10% - 20%\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWild Caught from Kuala Selangor to Sungai Besar 野生捕捞\u003c\/li\u003e\n\u003cli\u003eScaled, Gutted and Vacuum Packed Individually 去鳞, 取内脏和真空包装\u003c\/li\u003e\n\u003cli\u003eFlash Frozen to preserve the quality of Seafood 速冻以保存良好品质\u003c\/li\u003e\n\u003cli\u003eRecommended to consume within 2 weeks 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data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteam\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/8289\/9009\/files\/image1_aee652b5-b80b-4b52-aec7-20e02fa1fe64_480x480.jpg?v=1618981566\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/8289\/9009\/files\/image1_aee652b5-b80b-4b52-aec7-20e02fa1fe64_480x480.jpg?v=1618981566\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSource\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eaudreycooks.com\/steamed-fish-tail\/ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStep by Step\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eRinse the fish and pat dry with kitchen towel.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlace green onions on a plate then put the fish on the green onions.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRub both sides of the fish with sesame oil. Cover the fish with another quarter of the green onions and ginger slice.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn a wok bring water to boil then put the fish to steam onto the steaming basket over high heat for 3 to 5 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDrain any liquid on the plate and discard the ginger and green onion from above the fish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd in 3 tablespoons soy sauce and let the fish to steam for another 8 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGarnish with green onion and sliced ginger.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eServe hot.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBraised Fish Tail with Soy Sauce\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/8289\/9009\/files\/image2_480x480.jpg?v=1618981896\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/8289\/9009\/files\/image2_480x480.jpg?v=1618981896\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStep by Step\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eRise and pat dry the fish tail.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSeason with salt and pepper and coat with corn flour or tapioca flour. Deep-fry fish until golden. Set aside.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIn a small bowl, mix 250ml chicken stock, 1 tablespoon light soy sauce, 1 teaspoon black vinegar, pinch of salt and pepper, 1 teaspoon sugar and 1 tablespoon shao hsing wine. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHeat 2 tablespoon sesame oil in a wok, fry garlic and ginger until fragrant. Then add chopped chillies and stir-fry until aromatic. Set aside.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAdd pre-mixed sauce to the wok and bring to a boil. Put fish to the wok, add golden needles and wood-ear fungus. Cover the wok and simmer for 4-5 minutes. Put in onion and thicken the sauce with cornflour water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eRemove the fish onto a serving plate and garnish with pre-fried garlic and ginger shreds. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSource\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cspan style=\"font-weight: 400;\"\u003ehttps:\/\/www.kuali.com\/recipe\/fish-seafood-dishes\/braised-fish-tail-in-fragrant-sauce\/ \u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003cstrong\u003e\u003ciframe width=\"584\" height=\"480\" src=\"https:\/\/www.youtube.com\/embed\/IlBP-4x1eXM\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWild Caught 野生捕捞\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe meat has a delicate flavor, with firm, pure white flesh. It's suitable for all cooking methods but should be savored as a premium fillet and cooked in an appropriate fashion\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eNO customised cutting available \/ 恕不接受任何客制化切割\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eAfter scaling and gutting, there will be a reduce in gross weight by 10% - 20%\u003cbr\u003e\u003cbr\u003e去鳞取内脏后，海鲜的重量会减少10% - 20%\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWild Caught from Kuala Selangor to Sungai Besar 野生捕捞\u003c\/li\u003e\n\u003cli\u003eScaled, Gutted and Vacuum Packed Individually 去鳞, 取内脏和真空包装\u003c\/li\u003e\n\u003cli\u003eFlash Frozen to preserve the quality of Seafood 速冻以保存良好品质\u003c\/li\u003e\n\u003cli\u003eRecommended to consume within 2 weeks 建议两个星期内食用\u003c\/li\u003e\n\u003c\/ul\u003e"}

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