Sauce for sweet and sour ribs 90g

Extracted from fresh tomatoes and a standard spice recipe including soy sauce, fish sauce, soybean oil, chili, tamarind, garlic, etc. Cholimex Sauce for Sweet and Sour Ribs has an eye-catching orange-red color, exuding a rich sweet and sour taste. and harmony in every fiber.

DESCRIPTION

Quy cách đóng gói

120 packs/carton

COOKING INSTRUCTION:

90g sauce for 500g ribs.

Shake well before using.

Method 1:

1/ Fry minced shallot and garlic until fragrant, then add ribs and stir-fry.

2/ Pour sauce into the pan and mix constantly with ribs in 2-3 minutes, allowing ribs to absorb sauce.

3/ Add enough water to cover the ribs, bring to a boil then reduce to simmer, turn off the heat when the sauce is thickened and ribs are cooked through.

Method 2:

1/ Marinate the ribs with 2/3 sauce sachet for around 15 minutes.

2/ Fry minced shallot and garlic until fragrant, then add marinated ribs. When ribs are evenly golden brown, add enough water to cover them. Bring to a boil then reduce to simmer. Cook until the ribs are tender.

3/ Add bite-size vegetables (onion, bell pepper, pineapple…) and the remaining sauce, flip constantly until vegetables are cooked.

4/ Add chopped scallions, mix well. Move the ribs onto the plate and serve with hot rice.

ALLERGEN WARNING: People allergic to the above ingredients should be careful when using them.

Sauce for sweet and sour ribs 90g

Extracted from fresh tomatoes and a standard spice recipe including soy sauce, fish sauce, soybean oil, chili, tamarind, garlic, etc. Cholimex Sauce for Sweet and Sour Ribs has an eye-catching orange-red color, exuding a rich sweet and sour taste. and harmony in every fiber.

DESCRIPTION

Quy cách đóng gói

120 packs/carton

COOKING INSTRUCTION:

90g sauce for 500g ribs.

Shake well before using.

Method 1:

1/ Fry minced shallot and garlic until fragrant, then add ribs and stir-fry.

2/ Pour sauce into the pan and mix constantly with ribs in 2-3 minutes, allowing ribs to absorb sauce.

3/ Add enough water to cover the ribs, bring to a boil then reduce to simmer, turn off the heat when the sauce is thickened and ribs are cooked through.

Method 2:

1/ Marinate the ribs with 2/3 sauce sachet for around 15 minutes.

2/ Fry minced shallot and garlic until fragrant, then add marinated ribs. When ribs are evenly golden brown, add enough water to cover them. Bring to a boil then reduce to simmer. Cook until the ribs are tender.

3/ Add bite-size vegetables (onion, bell pepper, pineapple…) and the remaining sauce, flip constantly until vegetables are cooked.

4/ Add chopped scallions, mix well. Move the ribs onto the plate and serve with hot rice.

ALLERGEN WARNING: People allergic to the above ingredients should be careful when using them.

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