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1 pack CLAYPOT Klang Traditional Herbal Broth

300 g Chinese cabbage

50 g enoki mushroom

50 g fried beancurd skin (cut into strips)

50 g carrot strips

10 g wolfberry

Cooking Method:

  1. Put a pack of CLAYPOT Klang Traditional Herbal Broth in a pot of boiling water. Blanch the Chinese cabbage in the soup until it has softened. Remove and spread the Chinese cabbage out. Set aside the soup.
  2. In a wok, heat cooking oil. Saute’ enoki mushrooms, fried bean curd skin and carrot strips. Add oyster sauce, wolfberry, soy sauce and 400 ml of soup. Saute’ for 10 minutes or until fragnant.
  3. Thicken the sauce with some corn starch and turn off the flame.
  4. Wrap the stir-fried ingredients into the Chinese cabbages. Pour the sauce on it. Serve hot.


1 pek CLAYPOT Klang Tradisional Herbal Broth
Kubis Cina 300 g

50 g enoki cendawan

50 g kulit kacang goreng (potong)

50 g jalur wortel

10 g wolfberry

Kaedah Memasak:

  1. Letakkan pek CLAYPOT Klang Broth Herbal Tradisional dalam periuk air mendidih. Blanch kubis Cina dalam sup sehingga ia telah melembutkan. Keluarkan dan sebarkan keluar kubis Cina. Mengetepikan sup itu.
  2. Dalam kuali, panas minyak masak. Cubuskan 'enoki cendawan, curd kacang dan kulit lobak. Masukkan sos tiram, wolfberry, kicap dan 400 ml sup. Saute 'selama 10 minit atau sehingga fragnant.
  3. Pukul sos dengan beberapa kanji jagung dan matikan api.
  4. Balut bahan-bahan goreng ke dalam kubis Cina. Tuangkan sos itu. Hidangkan panas.

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