🏅 Cheng Chi has more than forty years of experience making fried shallots, and knows how to bring out what an ingredient already has.
Alongside our red shallot range, garlic gets the same treatment: study the ingredient, then find the method that suits it.
Nothing added, and a sauce that fills the kitchen the moment it is opened.
⭕️ It takes a traditional method to make a garlic sauce properly.
⭐️ This is not the heavy, overpowering garlic you may be picturing. It adds flavour while leaving each dish tasting of itself — only better.
➡️ We tried it with stir-fried water spinach and water lily stems; both were excellent. Add a little salt, of course.
http://www.shallot.com.tw/shop/html/?57.html
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