Ingredients

Taiwanese Pineapple, Distilled White Vinegar, Filtered Water, Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), White Miso, Yellow Bell Pepper, Onion, Cilantro, Agave Nectar, Turmeric, Salt, Lime Juice, Garlic, Herbs and Spices, Xanthan Gum, Citric Acid

LIGHTLY SWEET AND DELIGHTFULLY SPICY

This sauce blends Chiayi pineapple's tartness with savory white miso that is complemented by the herbaceous flavor of cilantro. This sauce is truly mild in spice yet fierce in flavor.

*Unopened sauces can be kept for 2 years; once opened please keep refrigerated for up to 1 year. 

Enjoy with

marinated
food

onigiri

salad

NT$250

Best to pair With

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  • Ingredients

Taiwanese Pineapple, Distilled White Vinegar, Filtered Water, Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), White Miso, Yellow Bell Pepper, Onion, Cilantro, Agave Nectar, Turmeric, Salt, Lime Juice, Garlic, Herbs and Spices, Xanthan Gum, Citric Acid

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鳳梨味噌蝦仁蛋炒飯

       BY 瑞丘※便當飲食日記※    

作法


1) 蒜頭切末,切蔥花,蝦仁去掉尾巴後,加一點鹽巴米酒抓醃靜置10分鐘
2) 打3顆蛋加一點鹽巴打散備用,將蛋液一半倒入隔夜冷飯中,攪拌均勻備用
3)熱鍋加一點玄米油,先煎蝦仁,兩煎煎熟取出備用,原鍋補一點玄米油,炒剩下一半的蛋液,炒散後取出備用
4)原過再次重新補上玄米油,爆香蒜末,接著倒入飯,炒散每粒米飯,炒散後重新倒回煎好的蝦仁跟炒蛋,炒均勻後開始調味,加一點無水奶油、黑胡椒、鳳梨味噌辣醬,炒一炒試吃看看味道,不夠鹹不夠辣酒再補辣醬,鹽巴沒加是因為蝦仁跟蛋液都加過了,大家可以按照自己口味做調整喔!
5)調味完成最後撒上一大把蔥花就完成囉


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