 |
 |
 |
|
 |
 |
||
 |
|||
 |
 |
||
 |
 |
 |
|
 |
|||
 |
|||
 |
|||
 |
|||
|
|
|
|
|
|
||
|
|||
|
|
||
|
|
|
|
|
|||
|
|||
|
|||
|
|||
|
|
|||||||||||||||||||||||||||||
 |
|
 |
|
|
|
 |
 |
|
|
|
||||
|
 |
|
||
|
||||
|
 |
|
HOW TO
COOK Put 200g of white chicken meat cut into bite sized pieces in a pan, add in four tablespoons of soy sauce, 100cc of UME-fruit liqueur, 100cc of water and boil until the broth level lowers by about half. Don’t forget to put in brandied UME as a delicious condiment that will give this special dish a smooth and mellow taste. |
|
|
||||
|
 |
|
||
|
||||
|
 |
|
HOW TO
COOK Just like how you would make pound cake except for one thing, instead of putting in dried fruit, put carved brandied UME into the cake mix and bake. The brandy in the UME softly floats up through the mix while it bakes. Also, adding in a bit of UME-fruit liqueur right into the mix and glazing the cake with UME-fruit liqueur after its baked will enrich your senses with an exquisitely refined taste as you sink your teeth into it. |
|
|
|
 |
|
