POT Basin Salt is no ordinary table salt; it is a premium composite seasoning salt that beautifully marries savory sauce aromas with natural minerals. By combining and maturing crystalline sea salt with a secret-recipe sauce, it retains its savory saltiness while utilizing trace elements and botanical aromas to eliminate gaming flavors, enhance natural freshness, and mellow out sharp saltiness for a masterclass in seasoning.
【Recommended Cooking Methods】 Cook a simple bowl of plain white porridge and sprinkle a small spoonful of Basin Salt just before serving. The moment the salt crystals melt, they release a complex, savory aroma, instantly making the porridge velvety and sweet. Alternatively, rub Basin Salt evenly on both sides of a steak, chicken chop, or fish fillet before searing. It perfectly locks in the juices and coaxes out the meat's natural sweetness.
This Double-Brewed, Sun-Dried Aged Dark Soy Sauce is a masterpiece crafted through 3 full years of natural sun-drying and fermentation. Over this 3-year journey, the proteins and sugars within non-GMO soybeans undergo deep fermentation under the sun and through time, yielding an incredibly rich natural color and complex amino acids. The rich, savory aroma goes straight to the bone.
【Recommended Cooking Methods】 Take a bowl of steaming hot white rice, top it with a fried egg featuring crispy, lacy edges, and drizzle a spoonful of this Double-Brewed Dark Soy Sauce directly over it. Mix it well for an unbeatably rich, savory-sweet flavor profile.
The ultimate highlight of this Premium Lake Salt Brewed Soy Sauce is its ultra-high total nitrogen content (containing 8.5g of protein per 100g). This means the soybean proteins have been completely broken down into an exceptionally rich array of natural amino acids (such as glutamic acid and aspartic acid)—the very source of natural umami. This belongs to the ultra-premium tier of pure brewed soy sauces. Selected from non-GMO soybeans and pure lake salt, it strictly adheres to a low-sodium, sugar-free, preservative-free, and MSG-free formula. That is why just a few drops are enough to explosively lock in the raw freshness of your ingredients, offering a peak dual experience of nutrition and flavor that ordinary soy sauces simply cannot match.
【Recommended Cooking Methods】 Perfect for poached fresh prawns, blanched okra, hotpot dipping sauces, white cut chicken, or Hong Shao Rou. It elevates the "raw freshness" of your ingredients by several notches.
This Doubanjiang strictly adheres to traditional, ancient brewing techniques, selecting premium non-GMO soybeans that undergo thorough washing, soaking, and steaming. The cooked soybeans are then blended with non-GMO flour and inoculated with natural Koji (rice mold) in a temperature-controlled environment, allowing the mycelium to envelop the beans and activate digestive enzymes. Next, low-sodium brine, chili peppers, and cane sugar are added before the mixture is transferred to large earthen vats. It undergoes over a year of sun-drying by day and dew-exposure by night for natural fermentation, until the texture becomes smooth and the color turns a rich reddish-brown. Finally, sesame oil and brewed vinegar are added to elevate the aroma. No MSG, no preservatives, and no artificial colorings are added throughout the entire process—capturing pure nature in a jar!
【Recommended Cooking Methods】 Toss a spoonful of this Doubanjiang into a bowl of steaming hot plain noodles. The natural savory aroma, subtle sweetness, and faint hint of spiciness interweave to create an incredibly appetizing and easily digestible meal. When you have no appetite, a bowl of this will instantly warm your soul.
POT Basin Salt (Sauce-Infused Salt) – 15g
Double-Brewed, Sun-Dried Aged Dark Soy Sauce – 150ml
Lake Salt Brewed Soy Sauce – 150ml
Grandma’s Traditional Old-School Doubanjiang – 200gm
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