Traditional sauces pep up taste of lunar new year dishes

Braised Goose Web, Dried Oyster and Mushroom with Green Vegetables.

FAMILY get-togethers and reunion dinners are to be expected with Chinese New Year fast approaching.

In pushing forward one of its popular local brands, Hung Chun has teamed up with Pullman KLCC executive chef Fong Teik Fei to highlight its sauces to prepare delicacies for the lunar new year.

“My mother is a big fan of Popo Soy Sauce, so I am very familiar with the brand,” said Fong.

In recommending the Popo Black Vinegar, he said: “The taste has multiple layers and yet it is not so aggressive. It can even be consumed without being diluted.”

Some of the dishes to look out for include Slow-steam Stuffed Jumbo Fresh King Prawn with Pickled Vegetables, Bentong Ginger and Steam Truffle Paste Egg White; Hong Kong-style Poached Grouper with Chicken Essences Hong Kong Ginseng Superior King Sauce; Braised Goose Web, Dried Oyster and Mushroom with Green Vegetables; Oven-baked Five Spice Chicken Roulade with Szechuan Crumble with Vegetables and Shimeji Mushroom and Double-boiled Fuji Apple Aloe Vera Broth.

Founded in 1946, the brand Hung Chun started as a cottage industry.

The company has since expanded its reach to neighbourhood countries such as Singapore, Thailand and Brunei.

Three new products — Popo Black Vinegar, Popo Garlic Chilli Sauce and Popo Oyster Sauce —were recently introduced to the market.

The sauces are available at retail stores and supermarkets as well as online shopping platforms.

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