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 ....Jasmine
Interfood Product
Khow Tung Mu Yong is the residual overcooked rice which normally sticks to the inner bottom of the cooking pot. Usually pried out manually, dipped in curry or Thai paste, and consumed as delicacy. Since the use electric rice cookers the popularity of homemade Khow Tung Mu Yong declined.
In 1983 Jasmin Inter Food Products Co Ltd. introduced a Modern Khow Tung Special Cooking Equipment, together with the advance procedure of manufacturing Khow Tung for commercial distribution. The processes consist of high temperature cooking, drying, frying, dressing with Thai paste and baking as last step.
Initial selling drives were directed to big department stores and popular shops until the economic downturn in 1997. Marketing strategies was redirected to tourists, especially from Hong Kong, and export.
The care of choice in ingredients and the procedure was done, taking into account the most hygienic way possible to insure health consideration of customers. No seasoning powder or preservative were added.
For information drop-in on our website <www.jasminfood.com>
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