$3.99
14oz (400g) Sweet and Sour Seedless Wet Tamarind Paste: Me Chua Tamarindo – All Natural, No Added Sugar, Vegan Gluten – Free , NON-GMO For Thai and India Cuisine Pad Thai, Massaman Curry, Vindaloo, Tom Yum, Tom Kha Gai, Samosas, Chutneys and more
Fresh Tamarind Paste
Keep refrigerated after opening.
Uses:Â Use tamarind concentrate to season your foods directly or as a delicious ingredient for cocktails, desserts, and baked goods.
| Weight | 450 g |
|---|
P.Prateepthong Shrimp Paste is a popular brand of shrimp paste that is commonly used in Southeast Asian cuisine, particularly in Thai and Malaysian dishes. Made from fermented shrimp, salt, and sometimes other ingredients such as garlic or chilies, shrimp paste is a key ingredient in many Southeast Asian recipes.
Maesri Kaeng Kua curry paste is a Thai curry paste that contains no color, MSG, or preservatives. The package includes basic cooking instructions and the paste should be kept refrigerated after opening.For a quick Thai dish using this product, stir fry one can of kaeng kua curry paste with 3 cups of coconut milk for about 5 minutes. Add 1.5 lb chicken pieces and vegetables of your choice and 2.5 cups water. Gently simmer until ready, sprinkle with fresh basil leaves and chile peppers, and serve with jasmine rice.
Por Kwan Instant Concentrate Soup Base Chicken Flavor is a convenient option for preparing chicken-flavored soup quickly and easily. It provides a rich and savory taste, making it suitable for various recipes and dishes.
Shrimp paste or shrimp sauce is made from fermented ground shrimp mixed with salt. Some versions are in its wet form such as those in Vietnam and other versions are sun dried and either cut into fist-sized rectangular blocks or sold in bulk. It is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Myanmar, Laos, Thailand, Malaysia, Singapore, Indonesia, Vietnam and the Philippines. It is often an ingredient in dip for fish or vegetables. In Thailand shrimp paste or shrimp sauce (kapi) is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som. Very popular in Thailand is nam phrik kapi, a spicy condiment made with fresh shrimp paste and most often eaten together with fried pla thu (short mackerel) and fried, steamed or raw vegetables. In southern Thailand there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet.
