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Description:
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A distictive Cantonese satay stir-fry sauce as served in good Chinese restaurants. |
| Ingredients: |
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| Cooking method: |
Tenderise sliced chicken, beef, pork or any seafood - blanch until just cooked, drain and set aside. Heat a little cooking oil in a hot wok and add sliced vegetables of your choice e.g. red pepper, onion, celery, carrot. Add a cap full of rice wine (optional). Stir-fry until vegetables are almost done but still cripsy. Add ½ the jar of satay sauce (per serving) and add the meat. Continue to stir-fry until the dish is hot throughout. Add a little water if necessary to get the right conistency. |
| Net weight: |
180ml |
| Shipping weight: |
500g |
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Description:
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A flavoursome spicy black bean sauce that has been a favourite with many Chinese food lovers. |
| Ingredients: |
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| Cooking method: |
Tenderise sliced chicken, beef, pork or any seafood - blanch until just cooked, drain and set aside. Heat a little cooking oil in a hot wok and add sliced vegetables of your choice e.g. green pepper, onion, bamboo shoots, carrot. Add a cap full of rice wine (optional). Stir-fry until vegetables are almost done but still cripsy. Add ½ the jar of chilli balck bean sauce (per serving) and add the meat. Continue to stir-fry until the dish is hot throughout. Add a little water if necessary to get the right conistency. |
| Net weight: |
180ml |
| Shipping weight: |
500g |
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Description:
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A delicious, very popular and versatile chilli oil ideally used as a dip with fried rice, chow mein and other stir-fry dishes. Great with Dim Sum. |
| Ingredients: |
Vegetable Oil, Sesame Oil, Water, Chilli Flakes, Dried Garlic, Chilli Powder, Sugar, Light Soy Sauce (Water, Soybeans, Wheat Flour, Preservative Patassium Sorbate E202, Salt, Dark Soy Sauce (Water, Soybeans, Salt, Sugar, Wheat Flour), Flavour Enhancer E621. |
| Cooking method: |
No cooking required. |
| Net weight: |
180ml |
| Shipping weight: |
500g |
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Description:
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A superb hoi sin sauce ideally used to spread over round pancakes for crispy aromaic duck. |
| Ingredients: |
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| Cooking method: |
Superb as a spread over round duck pastries in the classic crispy aromatic duck. Use also as part of a marinade in Chinese BBQ ribs and wings. This product can also be added to basic stir-fries to give a richer flavour to any dish. |
| Net weight: |
180ml |
| Shipping weight: |
500g |
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Description:
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A delicious general purposes stir-fry sauce for chow mein, chop suey and mushroom dishes as served in good Chinese restaurants and take-aways. |
| Ingredients: |
|
| Cooking method: |
Tenderise sliced chicken, beef, pork or prawns, blanch until just cooked. Heat cooking oil in wok and add sliced vegetables of your choice. Stir-fry until vegetables, add ½ jar of stir-fry sauce (per serving) and add the meat. Continue to stir-fry until the dish is hot throughout. Add water if necessary. |
| Net weight: |
180ml |
| Shipping weight: |
500g |
|
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Description:
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A pungent sweet and sour sauce ideal as a dip or pour-over Chinese battered chicken, pork, prawns or fish pieces. |
| Ingredients: |
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| Cooking method: |
Blanch chicken, pork or prawn pieces, drain and season with salt and pepper. Prepare a medium thick batter using self-raising flour (preferably using a brand from a Chinese grocer). Dip the meat pieces into the batter and fry in medium hot cooking oil until batter is golden-brown. Separately heat up the sauce in a saucepan and pour over the battered pieces. Alternatively use this sauce to stir-fry with meat and or vegetables. |
| Net weight: |
180ml |
| Shipping weight: |
500g |
|
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Description:
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A delicious dipping sauce with more than a hint of garlic, ideal with most fried starters especially oriental pancake rolls. |
| Ingredients: |
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| Cooking method: |
For use as a diping sauce. |
| Net weight: |
180ml |
| Shipping weight: |
500g |
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Description:
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A quality Szechuan inspired medium spiced stir-fry sauce that is also a little sweet and tangy. |
| Ingredients: |
|
| Cooking method: |
Tenderise sliced chicken, beef, pork or any seafood - blanch until just cooked, drain and set aside. Heat a little cooking oil in a hot wok and add sliced vegetables of your choice e.g. red pepper, onion, celery, bamboo shoot, carrot. Add a cap full of rice wine (optional). Stir-fry until vegetables are almost done but still cripsy. Add ½ the jar of szechuan sauce (per serving) and add the meat. Continue to stir-fry until the dish is hot throughout. Add a little water if necessary to get the right conistency. |
| Net weight: |
180ml |
| Shipping weight: |
500g |
|
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Description:
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A Chinese style full bodied curry sauce that is simple to use. Excellent with chicken, beef, lamb, pork or seafood. |
| Ingredients: |
Wheat Flour, Vegetable Oil, Curry Powder, Salt, Sugar, Tomato Puree, Flavour Enhancer E261, Spices. |
| Cooking method: |
Saucepan. Watch the video! |
| Net weight: |
255g |
| Shipping weight: |
400g |
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Description:
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A Chinese style full bodied curry sauce that is simple to use. Excellent with chicken, beef, lamb, pork or seafood. |
| Ingredients: |
Wheatflour, Vegetable Oil, Curry Powder, Salt, Sugar, Tomato Puree, Flavour Enhancer E261, Spices. |
| Cooking method: |
Saucepan. Watch the video! |
| Net weight: |
255g |
| Shipping weight: |
400g |
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