Visible Strands. Hand-Shredded Scallops. Depth & Heat.
 
Slow-cooked for hours over the wok, hand-shredded scallops and hand-pounded dried shrimps are patiently caramelised with aromatics until everything turns deeply, intensely fragrant.
 
You’ll see the strands.
You’ll smell it before you taste it.
 
This recipe has been part of our family's repertoire for decades - taught by the late Papa Zhang to Auntie Alicia (both of them have also made Papa Zhang's signature pineapple tarts with hand-shredded pineapples for 3 decades!).
 
It was always kept on standby in the fridge: for a quick spoon over rice, to brighten a simple meal, or my absolute fav - folded through Auntie Alicia’s homemade dry Mee Hoon Kuay! 
 
It is savoury before it is spicy.
Layered before it is loud.
 
A small spoon goes a long way - but you'll find yourself reaching for it again and again.
 
How to Use: 
 
Spoon over steamed rice or porridge
Toss through noodles with soy (soo addictive.. recipe in photos here)
Pair with dumplings or simple proteins
Top cucumbers, eggs or crackers
Stir-fried with veggies, fried rice, or seafood
 
Small Batches. Slow Cooked. Handmade.
As each batch is prepared by hand, slight variations in texture and appearance are natural. Labels are applied individually by hand. 
 
 
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Each jar is approx ~ 120g.