Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Lam Cheong Kee Group / Made in Hong Kong
🔖 Certification : Licensed Food Processing Factory
🌱 Manufacturer introduction :
Lam Cheong Kee was established in 2012. At the beginning of its opening, it set a record of selling 100,000 fish eggs in three days on Guilin Street in Sham Shui Po, which caused a hot talk in the city. The birth of Lam Cheong Kee stemmed from the owner Mr. Lam's pursuit of food taste and quality. One year, Mr. Lam returned to Hong Kong from out of town and felt, "Why is the food now not as delicious as before?" Pair it to increase its umami and hopefully bring back childhood memories of delicious food. The result does not disappoint, he succeeded! Lam Chang Kee's fish balls, spicy sauce, shrimp paste, and curry sauce are all prepared by Mr. Lam himself.
Mr Lam, who runs Lam Cheong Kee, has a motto: Make food well first, and the food will naturally reward you!
Therefore, in the process of making food, Lam Cheong Kee’s priority is not the cost of ingredients, but whether the ingredients used are high-quality. Based on this principle, fish eggs with a ratio of 80% of fish to meat will be available. Taking shrimp paste as an example, Lin Sheng looked for many places and countries, tried many different varieties, and finally decided to use cherry blossom shrimp from a certain origin to make shrimp paste. Even the soy sauce of shrimp egg fried noodle is Mr. Lam’s own unique taste. This is Mr. Lam’s insistence on making delicious food.
As Mr. Lam's motto says: make the food well first, and the food will reward you! Although Lam Cheong Kee has only opened for a few years, it has been hailed by diners as "conscience fish balls" and "Hong Kong conscience". It seems that customers feel Lin Sheng's attitude of making food with heart.
Mr. Lam’s wish: to continue to develop and innovate in food, and to bring delicious food to everyone.
🛍 Product Information :
Lam Cheong Kee dumplings are extraordinary dumplings. When you buy them home, you can put them in the freezer and pay attention to the cooking method. You will taste completely different from the commercially produced dumplings bought from the supermarket!
Ingredients and materials: local organic farm chives, fresh pork, seasoning, no additional MSG added.
How to cook dumplings:
There is no need to thaw them after taking them out of the refrigerator. They will sink in the water after boiling water. When the water boils and starts to cook, they will be on the water surface. Then add filtered cold drinking water. After cooling down, wait for the water to boil again, and then add filtered cold drinking water. After doing this three times, you can ensure that the dumpling fillings are cooked through without overcooking the dumplings.
🔅 Notes:
❄️ Frozen ‐18℃
❄️ In order to ensure the quality of food, please make sure that you can collect the product at the designated delivery time and address.
Lam Cheong Kee Storage Guide
1. Fish balls, siu mai, seafood corner, fish noodles, and Fuzhou fish balls must be stored in the freezer
2. Sea fish porridge, duck wings, cordyceps flower soup, and red bean paste can be stored for 3 months if stored in a 0-4 degree refrigerator and eaten within a week. 3. Spicy sauce and shrimp paste can be stored at room temperature without opening the lid Refrigerator must be stored after opening.
Reheating Guidelines:
- Fish balls, siu mai, seafood corner, fish noodles, Fuzhou fish balls do not need to be melted, they can be put in soup directly, put in the side stove, air fry and steam for 10-15 minutes before eating
- Sea fish porridge, chicken porridge, duck wing soup, and red bean paste can be put into water with bags and reheated. After the water boils, turn to a low heat. If it is taken out of a 0-4 degree refrigerator, it will roll for about 10 minutes. If it is taken out of an ice tray Roll for about 20-28 minutes or directly cut the packaging bag and pour it into the pot to heat (add a little water to heat together)
- How to cook dumplings: There is no need to thaw them after taking them out of the refrigerator. They will sink in the water after boiling water. When the water boils and starts to cook, they will be on the water surface. Then add filtered cold drinking water. After cooling down, wait for the water to boil again, and then add filtered cold drinking water. After doing this three times, you can ensure that the dumpling fillings are cooked through without overcooking the dumplings.
- Since chicken chops, chicken wings, soy sauce duck, pork chops, etc. have been cooked thoroughly during production, they must be fully defrosted before consumption and heated in hot water at 60 degrees with tin foil packaging for 20 minutes. If the heating water temperature is too high , will lead to changes in quality and affect the tenderness of the meat.
