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\u7126\u9999\u8089\u5e72 500g RM 49.90\/\u5305<\/p>\n
Bak Kua Tampo Chaota
\nThe palate is hard and soft
\nIt is also the most charcoal scent<\/p>\n
This charred jerky is the most difficult to bake
\nIf it’s too burnt, it will be tough
\nIf you don’t bake it enough, it will be too tender<\/p>\n
The key to making charred jerky is to control the heat.
\nSlow roast over a charcoal fire,
\nSlight scorch marks form on the surface of the jerky,
\nAt the same time, it does not affect the freshness of the interior.<\/p>\n
When baking, you need to turn it frequently,
\nAvoid over-scorching and bitterness.
\nThe ideal charred jerky is charred but not black,
\nJust enough to have a strong burnt aroma.<\/p>\n
If you like to eat, you will love it
\nIf you don’t like it, you’ll be hiam
\nIt depends on each person’s taste<\/p>\n
Charred jerky is a classic dish that combines the aroma of charcoal fire with traditional flavors,
\nIt’s burnt, sweet, and crispy.
\nWhether it’s as a snack,
\nOr a gift to share during the holidays,
\nBurnt jerky is an irresistible delicacy.<\/p>\n
You may find that
\nThis burnt aroma is what makes people fall in love with it!<\/p>\n
Bak Kua Tampo Chaota\u00a0500g RM 55\/pack<\/p>\n","protected":false},"excerpt":{"rendered":"
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