Freshly harvested at Lai Chi Wo, the local Hakka mustard green is sun-dried, pickled with salt, and fermented in an urn by farmers to create its unique traditional Hakka flavours. Purely by adding salt, the additives-free, naturally fermented probiotics are not only good for preserving food, but also in aiding nutrients absorption and adding flavours. They are great traditional ingredients for cooking.
1. Squeeze the mustard dry
2. Stir fry the mustard in a wok to dry it out and remove any visible water.
3. Heat oil and garlic in a wok and stir fry the pickles. Add chillies for spiciness. Add sugar and season to taste. For vegetarian dishes, add minced meat or meat slices and stir fry until fragrant.
4. You can also add water or stock to make a soup base for the noodles.
Keep in a cool and dry place and avoid direct sunlight. Refrigerate and consume shortly after opening
local mustard green, salt
LoCoFARMS is an innovative agro-food brand with locally grown crops as its focus.
sourcing high-quality seasonal ingredients from local farms and make each product by hand without additives.
And bring together farmers and artisan food craftsmen to unleash the potential of local crops,
to innovate the authentic “Grown In HK, Made In HK” flavours.
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