Ginger Honey and Lemon bonbons are ideal as a healthy treat! Enjoy this candy, which has ample of ginger and lemon flavour!
Enjoy the world famous Bundaberg ginger beer. This Australian brand is getting more and more famous and has a wonderful taste. Important when serving: before opening, turn the bottle around for about 30 seconds (don't shake) so the ginger mixes...
Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles"), also known as bakmi goreng, is a flavourful and often spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam, and...
Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles"), also known as bakmi goreng, is a flavourful and often spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam, and...
A fortune cookie is a crisp and sugary cookie usually made from flour, sugar, vanilla, and sesame seed oil with a piece of paper inside, a "fortune", on which is an aphorism, or a vague prophecy.
Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in virtually all of East Asia for over 2000 years.
Coconut milk is distinguished from coconut water by its thicker consistency and milkier appearance. Unlike coconut water, which is the liquid found directly inside a coconut, coconut milk is the result of combining coconut water with coconut...
Glutinous Rice Flour is also known as sweet rice flour or sweet rice powder, this flour is made from short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules.
Tung Ku or Tong Ku muschrooms are known as winter mushrooms. Tong ku mushrooms have thick and meaty caps and the edges of the caps are very rounded and nicely curled, formed and unbroken.
In Japanese, the seaweed used in making sushi is called nori. Nori can be made from several varieties of seaweed but, mostly, the one known as porphyra is most commonly used.
Dried bean curd sheets are often called tofu sheets, bean curd skins, or tofu skins. Bean curd sheets are a byproduct of the tofu-making process.
The tamarind tree produces pod-like fruit, which contain an edible pulp that is used in cuisines around the world. Because of the tamarind's many uses, cultivation has spread around the world in tropical and subtropical zones.
This special sauce is slightly milder than the original Kikkoman naturally brewed soy sauce and it perfectly compliments dishes that include raw fish.
Red bean paste or red bean jam, also called adzuki bean paste, is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine.
Tung Ku or Tong Ku mushrooms are known as winter mushrooms. Tong ku mushrooms have thick and meaty caps and the edges of the caps are very rounded and nicely curled, formed and unbroken.
The ginger gives this latte a subtly spicy, warm flavor (a little bit like chai) and the honey adds the perfect touch of sweetness.
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Kikkoman soy sauce is naturally brewed. After soaking in water for an extended period, soy beans are steamed at high temperature before they are mixed with crushed roasted wheat. Salt is added, which acts as an anti-bacterial agent and...
The base Thai red curry paste (Thai: พริกแกงเผ็ด RTGS: phrik kaeng phet) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies (Thai:...
The base Thai red curry paste (Thai: พริกแกงเผ็ด RTGS: phrik kaeng phet) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies (Thai:...
The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry...
The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry...
Yellow curry (Thai: แกงกะหรี่, RTGS: kaeng kari, [kɛ̄ːŋ kā.rìː]; Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West.[1] There are other curry types in Thai cuisine, several of which...
Massaman or matsaman is not a native Thai word. It is generally thought to refer to the Muslims, with earlier writers from the mid-19th century calling the dish "Mussulman curry"; Mussulman being an archaic form of the word Muslim. Other...
The base Thai red curry paste (Thai: พริกแกงเผ็ด RTGS: phrik kaeng phet) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies (Thai:...
The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry...
Biryani, also known as biriyani, biriani, birani or briyani, ¨spicy rice¨ is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent.
Garam masala is a blend of ground spices common in cuisines from the Indian subcontinent. It is used alone or with other seasonings.
A tikka paste consists of toasted cumin, coriander seeds mixed with with ginger, salt, oil, tomato paste, chiles, cilantro, coconut, and almond flour.
This is the hottest and the spiciest paste within Patak's range. Originally brought to the Goa region of India by the Portuguese, it is now famed in Indian restaurants in the UK for its heat and spice.
This Madras paste is a balanced blend of 11 spices captured in oil for a deep, rich, authentic flavoured spice paste.
The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers. Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in...
Nam Prik Pao paste (Cock brand) is a reddish-brown paste with a strong garlic flavor. Chili and sugar are evenly sweet and spicy. Shrimp and fish sauce provide the flavor.
Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other...
This spicy mango chutney is a delicious blend of juicy mangoes with cumin & coriander.
This mild mango chutney is a delicious blend of juicy mangoes with cumin & coriander.
Common to Chinese, Japanese, Korean, and Vietnamese cuisines, rice vinegar is made from fermented rice or rice wine. This vinegar is light to dark brown in color. Made from unpolished brown rice, this version of rice vinegar is reputedly richer...
Coconut milk is distinguished from coconut water by its thicker consistency and milkier appearance. Unlike coconut water, which is the liquid found directly inside a coconut, coconut milk is the result of combining coconut water with coconut...
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