| Description | Szechuan Mapo Baozi (10 units)
Spicy, aromatic vegan filling in spirulina infused, fluffy bao bun.
COOKING INSTRUCTIONS
For best results, cook straight from frozen.
Pan Fry (7min)
Heat 1 tbs of cooking oil in a non-stick pan over medium-high heat. Arrange baozi in a single layer, spaced out evenly. Add 100ml of cold water to the pan and put the lid on immediately. Cook for 7 minutes. Remove lid. Baozi is ready when all the water has evaporated, and the bottom is crispy golden brown.
Steam (12min)
Make use of the complimentary parchment paper and use it to line the
steamer. Arrange baozi in single layer, spaced out evenly on top of the parchment paper. Steam on medium-high heat for 12 minutes.
Microwave (1min)
Place frozen baozi on a microwave-safe plate, cover with damp paper towel. Microwave for 1 minute on high or heat throughout. Serve immediately to prevent drying out.
Also available in Salt & Pepper Chicken, Pork Belly or a Taster Box to try all three flavours. | First in South Africa!
Our new vegan dumplings taste just like authentic Taiwanese soy-braised mince dumplings, but with only plant-based ingredients. They are packed with the goodness of Beyond Beef, shiitake mushrooms and smoked tofu, with a burst of flavour from Szechuan pepper oil, soy sauce and garlic.
FREE OF MSG, COLOURANTS AND PRESERVATIVES | ONLY AVAILABLE FOR GAUTENG DELIVERY
Freshly made spring rolls from Home Bao
Two amazing flavours:
Thai Chicken and Garden Fresh Vegan
All Spring Rolls come with their signature complimentary dipping sauce - Green Aioli - made from fresh herbs and fragrant pineapples. | Pork Belly Baozi (3 units) - Pillowy soft bao bun filled with tender pork belly braised in authentic sweet soy sauce
Szechuan Mapo Baozi (3 units) - Spicy, aromatic vegan filling in spirulina infused, fluffy bao bun.
Salt & Pepper Chicken Baozi (3 units) - Perfectly marinated, free range chicken in pillowy soft bao bun. We also added a 6 hour bone broth for an extra juicy bao.
COOKING INSTRUCTIONS
For best results, cook straight from frozen.
Pan Fry (7min)
Heat 1 tbs of cooking oil in a non-stick pan over medium-high heat. Arrange baozi in a single layer, spaced out evenly. Add 100ml of cold water to the pan and put the lid on immediately. Cook for 7 minutes. Remove lid. Baozi is ready when all the water has evaporated, and the bottom is crispy golden brown.
Steam (12min)
Make use of the complimentary parchment paper and use it to line the
steamer. Arrange baozi in single layer, spaced out evenly on top of the parchment paper. Steam on medium-high heat for 12 minutes.
Microwave (1min)
Place frozen baozi on a microwave-safe plate, cover with damp paper towel. Microwave for 1 minute on high or heat throughout. Serve immediately to prevent drying out.
| Seafood Wonton (20 pieces)
Fresh hake and calamari wrapped in silky smooth, hand stretched wonton wrapper
Drench in Home Bao signature Szechuan wonton sauce for an authentic Taiwanese street food experience.
Make use of the add on options to turn this into a hearty meal.
(Starter for 2 or main meal for 1)
COOKING INSTRUCTIONS
For best result cook straight from frozen
BOIL (5min)
Bring a large pot of water to a fast boil. Add wontons one at a time. Give it a quick stir to prevent them sticking to each other or the pot. When the water boils again, turn it down to a simmer and cook for approximately 5 minutes. Drain & drizzle with sesame oil. Either serve as wonton soup or on their own tossed in the complimentary wonton sauce
Option 1. Wonton Soup
In a separate pot, bring 1 litre of broth to a fast boil, add freshly cooked wontons, complimentary Szechuan wonton sauce and flavour pack. Season to taste.
Serving recommendation: best with Home Bao broth, fresh leafy vegetables and egg noodles.
Option 2. Drain & Drizzled Sesame Oil Wonton
In a large mixing bowl add the complementary Szechuan wonton sauce, flavour pack and 30ml of the cooking liquid that was used to boil the wonton. Gently toss freshly cooked wontons in the bowl so that each wonton is generously coated in sauce. Serve hot | A signature dish of Sarawak, Malaysia and considered the crème de la crème of all laksas. Made from an authentic recipe of rich prawn stock and coconut, infused with a variety of aromatic herbs & spices. The result is a luscious, creamy broth with rounded flavours and a subtle hint of chilli.
For the full Sarawak Laksa experience, an add-on option for 2 starter portions is available.
Add-on option includes:
Laksa broth 400ml
Rice noodles 170g |
| Content | Szechuan Mapo Baozi (10 units)
Spicy, aromatic vegan filling in spirulina infused, fluffy bao bun.
COOKING INSTRUCTIONS
For best results, cook straight from frozen.
Pan Fry (7min)
Heat 1 tbs of cooking oil in a non-stick pan over medium-high heat. Arrange baozi in a single layer, spaced out evenly. Add 100ml of cold water to the pan and put the lid on immediately. Cook for 7 minutes. Remove lid. Baozi is ready when all the water has evaporated, and the bottom is crispy golden brown.
Steam (12min)
Make use of the complimentary parchment paper and use it to line the
steamer. Arrange baozi in single layer, spaced out evenly on top of the parchment paper. Steam on medium-high heat for 12 minutes.
Microwave (1min)
Place frozen baozi on a microwave-safe plate, cover with damp paper towel. Microwave for 1 minute on high or heat throughout. Serve immediately to prevent drying out.
Also available in Salt & Pepper Chicken, Pork Belly or a Taster Box to try all three flavours.
INGREDIENTS: WHEAT FLOUR (GLUTEN), TOFU, SEASONAL VEGETABLE, TOFU, WOOD EAR MUSHROOM, SHIITAKE MUSHROOM, MUNG BEAN NOODLE, GARLIC, CHILLI PASTE, SZECHUAN PEPPER, VEGETABLE OIL, SOY SAUCE, FERMENTED BEAN CURD, CHILLI OIL, SUGAR, WHITE PEPPER, YEAST, SPIRULINA, SALT
ALLERGENS: SOY, WHEAT (GLUTEN)
THIS PRODUCT IS MADE IN A KITCHEN THA USES SHELLFISH, PEANUTS, CHEESE (COW’S MILK PROTEIN), FISH, EGG
NO ADDED MSG, COLOURANT, PRESERVATIVES
| First in South Africa!
Our new vegan dumplings taste just like authentic Taiwanese soy-braised mince dumplings, but with only plant-based ingredients. They are packed with the goodness of Beyond Beef, shiitake mushrooms and smoked tofu, with a burst of flavour from Szechuan pepper oil, soy sauce and garlic.
FREE OF MSG, COLOURANTS AND PRESERVATIVES
INGREDIENTS: Beyond Beef (mince), shiitake mushrooms, smoked tofu, Szechuan pepper oil, soy sauce, garlic, sugar, salt, white pepper.
ALLERGENS: Tofu (soy), flour (gluten), soy sauce (soy)
POTENTIAL ALLERGENS: Shellfish, eggs, nuts, cheese (cow's milk protein)
(This product is manufactured in a kitchen where the above allergens are used and there is a risk of cross-contamination.)
COOKING INSTRUCTIONS
We have specially folded these dumplings so that they can be boiled, steamed or pan-fried, depending on your preference. Pan-fry them if you prefer crunchy potstickers. Boil or steam them for a silkier texture. Do not defrost the dumplings; cook directly from frozen.
Pan-frying
Heat 1 tbsp cooking oil in non-stick pan over medium-high heat. Arrange potstickers in a single layer, spaced out, pleated sides up. Add enough water to just cover the bottom of the pan, then put the lid on immediately. Cook for about 5 minutes. Remove lid and let potstickers cook until bottoms are golden brown.
Boiling
Bring a large pot of water to a fast boil. Add dumplings one at a time. Give a quick stir to prevent them sticking to each other or the pot. When water boils again, turn down to a simmer and cook for about 3 minutes. Drain, drizzle with sesame oil and serve immediately.
Steaming
Line steamer with parchment paper or coat with a bit of oil to prevent sticking. Cook dumplings in steamer over medium heat for 6 minutes.
Dipping sauce
To make the dipping sauce, mix the complimentary flavour pack with 3 tbsp soya sauce, 1 tbsp vinegar and 1 tbsp sesame oil.
STORAGE INSTRUCTIONS
<span "=""><span "="">Please keep this product frozen. Stored at a recommended -12ºC, it will last for up to three months, or as indicated by the best-before date on the packaging. Cook directly from frozen.
What is BEYOND BEEF?
Beyond Beef (a product of Beyond Meat) is a plant-based meat substitute made from mainly pea protein. By combining expert innovation with simple, non-GMO ingredients, Beyond Meat delivers the meaty taste and texture you crave without the compromise. Their products offer equal or greater amounts of protein than their animal counterparts, no cholesterol, less saturated fat, and no antibiotics or hormones.
https://www.infinitefoods.com | Free range chicken spring roll with Thai green curry flavour balanced by coconut cream and basil.
Enjoy it with our signature complimentary dipping sauce - Green Aioli - made from fresh herbs and fragrant pineapples. It's flavour bomb in your mouth.
INGREDIENTS
WRAPPER: WHEAT FLOUR, WATER, COCONUT OIL, SALT
FILLING: SEASONAL VEGETABLE, FREE RANGE CHICKEN, WATER CHESTNUT, COCONUT CREAM, ONION, FISH SAUCE, THAI GREEN PASTE, SALT, SUGAR
DIPPING SAUCE: FRESH PINEAPPLE, COCONUT CREAM, HERBS, SEASONING
POTENTIAL ALLERGENS: FLOUR (GLUTEN), SHELLFISH, EGG & NUTS, OYSTER SAUCE (SOY)
MSG, COLOURANT, PRESERVATIVES FREE
Two amazing flavours:
Thai Chicken and Garden Fresh Vegan
All Spring Rolls come with their signature complimentary dipping sauce - Green Aioli - made from fresh herbs and fragrant pineapples.
COOKING INSTRUCTIONS
Shallow Fry
Heat enough vegetable oil in a pan for shallow frying (preferably coconut or sunflower oil with high smoking point). When the oil is hot, gently lower the spring rolls into the pan. Lower to temp to low.
Cook them in batches for 6-7 min or until golden brown. Remove and drain.
Bake
Preheat the oven to 220 degrees.
Lightly coat spring rolls with a thin layer of vegetable oil. Place the rolls in single layer on a tray lined with baking paper. Bake until it is crispy and golden brown. | Don't know which flavour to choose? Why not opt for this sample box and get 3 of each flavour for a tantalizing experience
3 x Szechuan Mapo Vegan Baozi (Green)
3 x Pork Belly Baozi (white, round)
3 x Salt & Pepper Chicken Baozi (white, fish shape)
COOKING INSTRUCTIONS
For best results, cook straight from frozen.
Pan Fry (7min)
Heat 1 tbs of cooking oil in a non-stick pan over medium-high heat. Arrange baozi in a single layer, spaced out evenly. Add 100ml of cold water to the pan and put the lid on immediately. Cook for 7 minutes. Remove lid. Baozi is ready when all the water has evaporated, and the bottom is crispy golden brown.
Steam (12min)
Make use of the complimentary parchment paper and use it to line the
steamer. Arrange baozi in single layer, spaced out evenly on top of the parchment paper. Steam on medium-high heat for 12 minutes.
Microwave (1min)
Place frozen baozi on a microwave-safe plate, cover with damp paper towel. Microwave for 1 minute on high or heat throughout. Serve immediately to prevent drying out.
| Seafood Wonton (20 pieces)
Fresh hake and calamari wrapped in silky smooth, hand stretched wonton wrapper
Drench in Home Bao signature Szechuan wonton sauce for an authentic Taiwanese street food experience.
Make use of the add on options to turn this into a hearty meal.
(Starter for 2 or main meal for 1)
COOKING INSTRUCTIONS
For best result cook straight from frozen
BOIL (5min)
Bring a large pot of water to a fast boil. Add wontons one at a time. Give it a quick stir to prevent them sticking to each other or the pot. When the water boils again, turn it down to a simmer and cook for approximately 5 minutes. Drain & drizzle with sesame oil. Either serve as wonton soup or on their own tossed in the complimentary wonton sauce
Option 1. Wonton Soup
In a separate pot, bring 1 litre of broth to a fast boil, add freshly cooked wontons, complimentary Szechuan wonton sauce and flavour pack. Season to taste.
Serving recommendation: best with Home Bao broth, fresh leafy vegetables and egg noodles.
Option 2. Drain & Drizzled Sesame Oil Wonton
In a large mixing bowl add the complementary Szechuan wonton sauce, flavour pack and 30ml of the cooking liquid that was used to boil the wonton. Gently toss freshly cooked wontons in the bowl so that each wonton is generously coated in sauce. Serve hot | A signature dish of Sarawak, Malaysia and considered the crème de la crème of all laksas. Made from an authentic recipe of rich prawn stock and coconut, infused with a variety of aromatic herbs & spices. The result is a luscious, creamy broth with rounded flavours and a subtle hint of chilli.
For the full Sarawak Laksa experience, an add-on option for 2 starter portions is available.
Add-on option includes:
Laksa broth 400ml
Rice noodles 170g
FREE OF MSG, COLOURANTS AND PRESERVATIVES
INGREDIENTS: Galangal, chilli, lemongrass, red onion, garlic, tree nuts, peanuts, spices, salt, sugar, tamarind, prawn stock, coconut, milk (dairy).
ALLERGENS: Shellfish, Cow's Milk Protein, Peanuts, Tree Nuts.
This product is made in a kitchen that uses EGGS, WHEAT (GLUTEN), SOY, FISH.
HEATING INSTRUCTIONS
Decant laksa from packaging into a small pot over a medium-high heat. Bring to a fast boil, stir occasionally. Remove from heat and serve.
SERVING SUGGESTIONS
Best enjoyed over a bed of rice noodles, prawns, fried tofu and beansprouts. Serve with fresh coriander, lime and sambal olek.
STORAGE INSTRUCTIONS
Once defrosted, use within 2 days.
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