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Tofu tube, also known as tofu skin or yuba, is a soy-based product made from the skin that forms on the surface of heated soy milk. When soy milk is boiled or heated, a thin film or skin forms on the top, which is carefully collected and dried to create tofu tubes. These sheets are pale yellow or beige in color and have a soft, slightly chewy texture.

Tofu Pok, also known as tofu puffs or tofu pockets, is a popular Asian culinary ingredient made from tofu. These bite-sized, light, and spongy cubes are created by deep-frying or baking tofu until it becomes puffy and golden brown on the outside, while remaining tender on the inside.

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Tofu Pok, also known as tofu puffs or tofu pockets, is a popular Asian culinary ingredient made from tofu. These bite-sized, light, and spongy cubes are created by deep-frying or baking tofu until it becomes puffy and golden brown on the outside, while remaining tender on the inside.

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Tofu Pok, also known as tofu puffs or tofu pockets, is a popular Asian culinary ingredient made from tofu. These bite-sized, light, and spongy cubes are created by deep-frying or baking tofu until it becomes puffy and golden brown on the outside, while remaining tender on the inside.

More Details...

Tofu Pok, also known as tofu puffs or tofu pockets, is a popular Asian culinary ingredient made from tofu. These bite-sized, light, and spongy cubes are created by deep-frying or baking tofu until it becomes puffy and golden brown on the outside, while remaining tender on the inside.

More Details...

Tofu Pok, also known as tofu puffs or tofu pockets, is a popular Asian culinary ingredient made from tofu. These bite-sized, light, and spongy cubes are created by deep-frying or baking tofu until it becomes puffy and golden brown on the outside, while remaining tender on the inside.

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Egg tofu is a type of tofu that combines the smoothness of traditional tofu with the richness of eggs. It is made by blending eggs with soy milk and then steaming or baking the mixture until it sets into a soft, custard-like consistency. The resulting tofu has a delicate and silky texture with a subtle eggy flavor.

Cincau tawar, also known as grass jelly or leung fan, is a traditional Southeast Asian dessert made from a herbal plant called Mesona chinensis. The plant's leaves and stalks are boiled to extract a dark, gelatinous liquid, which is then set to cool and solidify into a jelly-like texture. The resulting cincau jelly has a distinctive black color and a mild, slightly herbal taste.

Fish balls are a type of popular seafood-based food commonly found in various Asian cuisines. They are made from a mixture of fish meat, typically from white fish like cod or pollock, combined with various seasonings, starch, and sometimes other additives like salt, sugar, and flavor enhancers.

Fish balls are a type of popular seafood-based food commonly found in various Asian cuisines. They are made from a mixture of fish meat, typically from white fish like cod or pollock, combined with various seasonings, starch, and sometimes other additives like salt, sugar, and flavor enhancers.

Tofu tube, also known as tofu skin or yuba, is a soy-based product made from the skin that forms on the surface of heated soy milk. When soy milk is boiled or heated, a thin film or skin forms on the top, which is carefully collected and dried to create tofu tubes. These sheets are pale yellow or beige in color and have a soft, slightly chewy texture.

Indulge in the authentic taste of Tung Lam Cincau Manis, a 260gm package of delightful Malaysia sweet grass jelly. Lovingly prepared with traditional craftsmanship, this beloved dessert captures the essence of Malaysia culinary heritage. Its sweet, refreshing flavor and unique texture make it a perfect treat for all occasions.

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