From sausages to Premium Burger Patty, to Marinated Lamb cuts for your BBQ needs!
TPL PREMIUM LAMB BURGER PATTY 80G x 4 PCS
TPL PREMIUM CHICKEN BURGER PATTY 80G x 4PCS
TPL LAMB BURGER PATTY - 80G X 4PCS
TPL CHICKEN BURGER PATTY - 80G X 4PCS
(30g +/- per piece, 15pcs/tray)
(6-8 SLICES, 1KG +/-)
HOW TO COOK : -
- 1-2 HOURS DEFROST
- PREHEAT OVEN - 10MIN - 180 DEGREE COOK
- 180 DEGREE - 1 HOUR/KG
- REST 20 MIN BEFORE SERVING
- NO AIR FRYER
10PCS (40gm PER STICK)
50G - 6 PCS
COOKING METHOD : -
- PAN FRY
- BBQ / GRILL
- OVEN
(*SIGNATURE)
60G - 5 PCS CONTAIN MIN <90% MEAT
GOURMET SAUSAGES MADE FROM NATURAL LAMB CASING IMPORTED FROM AUSTRALIA.
EACH PKT (280G TO 300G) +/-CONTAIN MIN <90% MEAT
EACH PKT (280G TO 300G) +/-
CONTAIN MIN <90% MEAT
PER PKT (280G TO 300G) +/-
NATURAL CASINGS MADE FROM CHICKEN INTESTINES. PER PKT (280G TO 300G) +/- +/-CONTAIN MIN <90%MEAT
NATURAL CASINGS MADE FROM CHICKEN INTESTINES.
NATURAL CASINGS MADE FROM LAMB INTESTINES.
NATURAL CASINGS MADE FROM LAMB INTESTINES. PER PKT (280G TO 300G) +/-
PER PKT (280GM TO 300GM) +/-
2.2kg +/-
- 2-3 HOURS DEFROST
NET WEIGHT - 1.5KG -2KG
CHICKEN STEAK - 600GM
MARINATED CHOICES :
-LEMON PEPPER CHICKEN STEAK
-GARLIC PEPPER CHICKEN STEAK
CHICKEN NUGGET - 500GM
HOMEMADE QUALITY
90% MEAT
10% SPICES
LAMB NUGGET - 500GM
CHICKEN BREAST SLICE -600GM
- GARLIC PEPPER CHILLI CHICKEN BREAST SLICE
-PERI-PERI CHICKEN BREAST SLICE
AYAM GORENG REMPAH 12 PCS
COOKING METHOD :
- OIL FRY
- AIR FRYER
MARINATED KOREAN SPICY CHICKEN WINGS - (1KG +/-) - 12 PCS
MARINATED LEMON PEPPER CHICKEN WINGS - (1KG +/-) - 12 PCS
MARINATED GARLIC CHICKEN WINGS - 1KG -10PCS - 12PCS
MARINATED PERI PERI CHICKEN WINGS - 1KG - 10PCS - 12PCS
SATAY SAUCE - 300gm
-PRE BAKED
- KEEP FROZEN
- PRE - HEAT (OVEN / PAN) - >5MIN
- 50GM X 4PCS
- 60GM X 4PCS
NET WEIGHT : (250 GM)