焦香肉干 Bak Kua Tampo Chaota

Product Description

带焦的肉干
口感是硬中带软的
也是炭香味最浓的

这种带焦的肉干是最难烤的
烤得太焦，就会很硬
烤得不够焦，就会太嫩

制作带焦肉干的关键是控制火候。
用炭火慢烤，
让肉干表面形成轻微的焦痕，
同时不影响内部的鲜嫩。

烤制时需要勤翻面，
避免焦化过度而变苦。
理想的带焦肉干是焦而不黑，
刚刚好有浓郁的焦香。

喜欢吃的，就会很爱
不喜欢的，就会很hiam
看各人口味

带焦的肉干是一款结合了炭火香气和传统风味的经典美食，
它的焦香、焦甜、焦脆让人回味无穷。
不管是作为零食，
还是节日里分享的礼物，
带焦肉干都是一种无法抗拒的美味。

你也许会发现，
它的这一抹焦香正是让人一口爱上的原因！

焦香肉干 500g RM 55/包

Bak Kua Tampo Chaota
The palate is hard and soft
It is also the most charcoal scent

This charred jerky is the most difficult to bake
If it’s too burnt, it will be tough
If you don’t bake it enough, it will be too tender

The key to making charred jerky is to control the heat.
Slow roast over a charcoal fire,
Slight scorch marks form on the surface of the jerky,
At the same time, it does not affect the freshness of the interior.

When baking, you need to turn it frequently,
Avoid over-scorching and bitterness.
The ideal charred jerky is charred but not black,
Just enough to have a strong burnt aroma.

If you like to eat, you will love it
If you don’t like it, you’ll be hiam
It depends on each person’s taste

Charred jerky is a classic dish that combines the aroma of charcoal fire with traditional flavors,
It’s burnt, sweet, and crispy.
Whether it’s as a snack,
Or a gift to share during the holidays,
Burnt jerky is an irresistible delicacy.

You may find that
This burnt aroma is what makes people fall in love with it!

Bak Kua Tampo Chaota 500g RM 55/pack