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Grass Jelly Vermicelli

  • Ingredients:
    2 small packs of Long Kow konjac crystal noodles
    Suitable amount of grass jelly, large red beans and shaved ice
  • Seasoning:
    Brown sugar Longan honey
1.Soak konjac crystal noodles in water until it softens, put in boiling water for 3-4 minutes, and soak in cold water to reduce water content.
2.Cut grass jelly into big slices and konjac crystal noodles into small slices. Mix them with shaved ice and top with brown sugar longan honey.

Kanten Jelly In Almond Milk Concentrate

  • Ingredients:
    I pack of Long Kow thin Kanten (15g)
    1500c.c. of water
    1/2 cup of milk water
    2 tablespoons of almond extract
  • Seasoning:
    1 cup of sugar
    3 tablespoons of almond extract
    2000c.c. of cold water
1. Soak the Kanten until it softens and then squeeze out the water content.
2. Place 1200 c.c. of water in a pot using low fire and add the Kanten while stirring. Add the milk water and almond extract mixing it well. Turn off the fire and pour contents into a container letting it cool down and solidify into almond concentrate.
3. Fill 2000 c.c. of cold water into another container and mix the sugar evenly. Add almond extract and big chunks of almond milk concentrate, watermelon, pineapple, and kiwi mixed evenly, for a nice bowl of fruit almond milk concentrate.

Taiwanese Style Rice Vermicelli Soup

  • Ingredients:
    1/3 pack of Long Kow Hsinchu rice vermicelli
    Suitable amount of pork belly depending on personal preferences
    2 large tablespoons of
    chopped green onion
    Bean sprouts
    Small amount of chives
  • Seasoning:
    Suitable amount of salt, pepper and chicken powder
1. Put rice vermicelli into boiled water (800 c.c.) and cook for two minutes until it softens.
2. Add pork belly into the pot with rice vermicelli and cook for another two minutes , then add seasonings, bean sprouts, chives, and chopped green onions.

Taiwanese Style Cold Vermicelli

  • Ingredients:
    3 small packs of Long Kow thin vermicelli
    1/2 tablespoons of shredded carrots
    1/2 tablespoons of shredded cucumber
    1/2 tablespoons of shredded eggrolls
    1/2 tablespoons of shredded fungus
  • Seasoning:
    1 teaspoon of salt
    Preferred amount of pepper
    4 tablespoons of sesame oil
1. Place shredded carrots and shredded fungus into boiling water until they are cooked, take them out and remove the water content.
2. Soak the vermicelli into water until it becomes soft, cut each pack into two pieces and place it in boiling water. When it softens, remove the water content and mix with seasonings. After stirring, the dish is ready to be served.

Thai Style Cold Vermicelli

  • Ingredients:
    Long Kow organic vermicelli
    Preferred amount of hot pot beef slices
    Small tomatoes
    Bean sprouts
    Several crushed peanuts
  • Seasoning:
    4 tablespoons of fish sauce
    2 tablespoons of sugar
    3 tablespoons of lemon juice
    1ne teaspoon of minced garlic
    1/2 cup of cold water
1. Place the vermicelli into boiling water and cook for 5 minutes. Remove the noodles and place it into cold water. Then take the noodles out and remove the water content.
2. Briefly cook the beef in the boiling water and remove when ready.
3. Place the lettuce, vermicelli, beef slices, tomatoes, bean sprouts, and basil in the bowl, then spread the crushed peanuts and pour the fish sauce on top of the ingredients. After stirring, the dish is ready to be served.

Healthy Vermicelli Pot

  • Ingredients:
    2 packs of Long Kow chlorophyll Bean Vermicelli
    Hong Xi mushrooms
    Enokitake mushrooms
    preferred amount of pumpkins and a small amount of shrimp
  • Seasoning:
    a little pepper
    and 800c.c of soup stock
1. Place the vermicelli in cold water until it softens, then remove from water. Separate, wash, and dice each ingredient.
2. Turn the stove heat to low and boil the broth. Place the vermicelli and the ingredients in the pot and cook for 3 minutes. Add flavoring and seasoning and mix well.