White King All Purpose Flour (中筋麵粉)


  • Brand: White King
  • Size: 800g
  • £0.44 per 100g
  • Shipping Weight: 0.9295kg
  • Cuisine: Chinese, Filipino, Malaysian, Philipino, Singaporean, Taiwanese, Thai, Vietnamese
  • Product of: Philippines
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Description:White King All Purpose Flour

Perfect for baking & cooking

Store in a cool dry place.

Country Style Fried Chicken
1 whole chicken, cut into serving pieces
1 cup White King All Purpose Flour
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
2 tbsp paprika
1 tbsp calamansi
½ cup evaporated milk
oil for deep frying

1. Marinate chicken in 1 tbsp calamansi juice and evaporated milk.
2. In a large plastic bag, mix White King All Purpose Flour, salt, pepper, garlic powder and paprika. Put in a few pieces or chicken in the bag and shake to coat. Sake off any excess flour. Repeat with the remaining chicken pieces.
3. In a deep fryer, heat the oil to hot, but not smoking. Add the chicken skin-side down. Cook until golden brown for about 6 minutes, Turn chicken. Cook for another 3-4 minutes or until golden brown and crisp. Drain on paper towel.

Makes 6-8 servings.

Delicious Corned Beef Empanaditas
4 tbsp cooking oil
1 tbsp garlic, minced
¼ cup onions, chopped
½ cup carrots, diced
½ cup potatoes, diced
2 cans corned beef
2-3 tsp hot sauce

2 cups White King All Purpose Flour
½ tsp baking powder
1 tbsp baking powder
1 tbsp sugar
½ cup Selecta Butterfresh Margarine
4 tbsp water

1. Filling: Saute garlic and onion in oil. Add carrots and potatoes. Cook until half done (you may fry the potatoes before hand in desired). Add corned beef and hot sauce, season with salt and pepper. Simmer until done. Chill thoroughly before use.
2. To make the pastry: Sift White King All Purpose Flour, baking powder and sugar into a bowl. Cut in Selecta Butterfresh Margarine until particles are pea-sized. Add cold water little by little while tossing mixture with a fork until thoroughly moistened. Form dough into a ball. Flatten out on a sheet of waxed paper and roll into a rectangle, about ¼ inch thick. Roll as in jellyroll starting on wide side and cut into ¾ inch pieces.
3. To assemble: With cut side up, roll out each piece of dough into a circular piece. Place a teaspoon of prepared filling at the centre. Flute or seal edges with fork and fry in deep hot oil until slightly golden brown.
4. Empanaditas can be frozen. Arrange pieces on a baking sheet, cover with resinite or foil and freeze. Deep-fry when ready to be served.

Makes 14-16 empinaditas.
Ingredients:Wheat Flour, Bleaching Agent (Benzoyl Peroxide), Vitamins, Minerals.

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