the muddled pantry
Eat . Feed . Over-share
Menu
Home
About The Muddled Pantry
Recipes
The Pantry Basics
Basic Beef Burger Patties
Miso Butter
Quinoa
Homemade Ghee
Perfect Roast Potatoes
Béchamel Sauce
Chimichurri
Classic Braai/Barbeque Basting Sauce
Basic Risotto
Skinning Tomatoes
Sichuan Chilli Oil
Couscous
Recipes by Cuisine
Malaysian
South African
Cape Malay
Moroccan
Italian
Indian
Chinese
Japanese
Thai
Korean
Vietnamese
Portuguese
Spanish
French
American
Mexican
Global
Recipes by Meals
Starters
Main Meals
One-Pot Wonders
Braises
Stews
Pasta
Curry
Braai/Barbecue
Noodles
Soups
Salads
Sweet Treats
Pickles
Sauces
Sides
Stocking your Pantry
Stocking a CHINESE Pantry
Stocking a THAI Pantry
Stocking a KOREAN Pantry
Stocking a JAPANESE Pantry
Travels & Food
Malaysia: Paragons of Pasta vs. Sisterly Love
South Africa: Getting into a Stew over Coffee
South Africa: A Land of Braais, Huiskos & Sushi
Italy: Risotto, a Worthy Addiction
Vietnam: Discovering Phở
Japan: Getting into a pickle over pickles
Asia: The Fried Rice Miracle
Morocco: Lifting the Lid on Tagines
India: My Indian Feast
Malaysia: Curry Paste Confidential
Search for:
Bak Kwa 肉干 (Chinese Pork Jerky)
…until you have spread the 200g out like this.
Leave a comment
Cancel reply
Δ
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here:
Cookie Policy
Comment
Subscribe
Subscribed
the muddled pantry
Join 206 other subscribers
Sign me up
Already have a WordPress.com account?
Log in now.
the muddled pantry
Subscribe
Subscribed
Sign up
Log in
Copy shortlink
Report this content
View post in Reader
Manage subscriptions
Collapse this bar
the muddled pantry 