Mee Kung Pa Lo 180 g. Canned food (หมี่กึงกระป๋อง )

Mee Kung Pa Lo is a traditional Chinese cooking spread throughout China. And has been widespread in Thailand as well Phalo in Thai is a loan from Hokkien Chinese. Phloo / Phloo (拍 滷) [1] is one of the steps in making stewed meat. Which is to simmer brown sugar to dissolve in a pan, add salt, soy sauce or other seasonings to mix thoroughly enough color, add spices, add water and simmer until cooked. If it is a duck or goose, lemongrass and galangal will be added as well to deodorize the smell Boil it with stewed water to give it a beautiful color, then bring it to a boil in the stewed water. The word Luo in Chaozhou language corresponds to Lu in Mandarin, which means dark curry. Add spices, salt, soy sauce, and use it to make a reddish brown color.
Delicious aroma Different from other menus

ingredient

20% soy protein

Wheat flour 40%

Pickled Cabbage 30%

Soy sauce 2%

Marinated powder 2%

Sugar 2%

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