Satay Sauce (paste) 50 g
Mix for Satay sauce
Ingredients : sugar, dextrose, salt, modified tapioca starch, chilli, maltodextrin, peanuts, soybeans, onion, kaffir lime leaf, lemongrass, maize
$1.69
Product Description:
Satay sauce that originated in Indonesia is now common all over the world. Satay sauce or peanut sauce is a sauce made from ground roasted or fried peanuts. It takes only a few minutes to prepare Lobo Satay Sauce. Mix the paste easily with coconut milk or water and let it boil for a few minutes. Satay sauce can be used for a variety of purposes, but tastes best as a dip to chicken or pork meat.
Mix for Satay sauce
Ingredients : sugar, dextrose, salt, modified tapioca starch, chilli, maltodextrin, peanuts, soybeans, onion, kaffir lime leaf, lemongrass, maize
Weight | 65 g |
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Cooking Application: They are versatile and can be used to add depth and complexity to both traditional Thai dishes and other cuisines where a savory mushroom flavor would complement well.
Flavor Profile: This seasoning powder typically combines the savory, earthy taste of mushrooms with Thai spices and herbs, creating a unique blend that enhances the flavor of various dishes.
If you’re looking to purchase Far Thai mushrooms flavored seasoning powder, checking online retailers or local specialty stores that focus on Thai or Asian ingredients would be your best bet. Always check the ingredients list and reviews to ensure it meets your preferences and dietary needs.
Product Description:
Among the most famous Thai dish, Pad Thai must place itself in the top five on the list. Lobo has created a delicious user-friendly recipe which makes the dish very easy to prepare, complete with roasted peanut and in addition, illustrates how to make the fabulous “Fold-Over Omelet Style”. It’s unbelievably easy and authentic!
Ground Roasted Rice (Khao Khua) 100% is produced from selected rice. Through the production standard. Used for making spicy minced meat salad (laab), spicy bamboo shoot salad, spicy salad (yum), dipping sauce, etc. Toasted-rice powder is a pantry staple in the region, lending texture and nutty, roasted flavor to larb and thickening soups and dipping sauces, like dried-chili jaew. It’s made by slowly toasting dry, raw sticky rice in a dry pan, then grinding it into a coarse powder.
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