These are impossible to open without getting oily fingertips, it’s a problem. Even when you use scissors to open them, it just gets on the scissors and then runs down the pack onto your fingers
Sounds silly but some packets in the refrigerator. Push down on the side you want to cut to create a gap/bubble. The kecap manis is already super thick and the oil will be thick enough to be slower than the scissor blade. No mess with a little prep.
Hold the packet straight up and down from the top, cut the bottom with the scissors angled slightly downwards and let gravity assist rather than get in the way.
And if you’re really fancy, use the pot lid to squeegee it all out.
For some reason, the version I get is slightly different. Instead of chilli sauce I get fried shallots. Still get the segments with kecap manis and oil and spices. Holding the shallot end while cutting means no oily fingers. The other sachet, with the salt/seasoning, has a second segment with chilli powder.
Shall we start comparing how we prepare the deliciousness? First, fill the kettle and set it off. After dumping the package contents into a bowl, add half a cup (or more, if you have a big bowl) of frozen peas. Use your scissors to chop in a couple of fresh spring onions, two or three birdseye chillies, then add more fried shallots, chilli crisp and a good sprinkle of togarashi powder, throw in an ice cube portion of frozen lemon juice. About now the kettle should have boiled, so fill the bowl with hot water. Wait two minutes and dig in. Tasty meal in about five minutes with minimum dishes.
These are impossible to open without getting oily fingertips, it’s a problem. Even when you use scissors to open them, it just gets on the scissors and then runs down the pack onto your fingers
Sounds silly but some packets in the refrigerator. Push down on the side you want to cut to create a gap/bubble. The kecap manis is already super thick and the oil will be thick enough to be slower than the scissor blade. No mess with a little prep.
Hold the packet straight up and down from the top, cut the bottom with the scissors angled slightly downwards and let gravity assist rather than get in the way.
And if you’re really fancy, use the pot lid to squeegee it all out.
Fat-cats out there with their pot lids and I’m just happy mine has a handle.
look at fancypants over here with a fancy pot with a handle and everything
i’d rather poke with the fork or cut with the knife i am about to use, instead of adding the scissors to the dishwasher
And then wipe off the scissors because they still got this shit all over their cutting edges.
Stick the tines(?) in the pot to rinse most off the scissors!
For some reason, the version I get is slightly different. Instead of chilli sauce I get fried shallots. Still get the segments with kecap manis and oil and spices. Holding the shallot end while cutting means no oily fingers. The other sachet, with the salt/seasoning, has a second segment with chilli powder.
Shall we start comparing how we prepare the deliciousness? First, fill the kettle and set it off. After dumping the package contents into a bowl, add half a cup (or more, if you have a big bowl) of frozen peas. Use your scissors to chop in a couple of fresh spring onions, two or three birdseye chillies, then add more fried shallots, chilli crisp and a good sprinkle of togarashi powder, throw in an ice cube portion of frozen lemon juice. About now the kettle should have boiled, so fill the bowl with hot water. Wait two minutes and dig in. Tasty meal in about five minutes with minimum dishes.
No third sachet at all where I am. Just the oil and soy. I add my own chilli, but it would have been nice if it came with some.