Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
Spice paste for Kung Pao chicken from Szechuan cuisine
For salads, wok dishes, soups etc
Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
Spicy chilli dipping sauce for spring rolls, shrimps, vegetables etc
Ready sauce for roasted meats, barbecue, pizza, salad, bread etc.
Rice paper (16cm) works well for wraps, salad rolls, spring rolls, desserts
Doubanjian aka Toban Djan sauce
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