Spice paste for wok noodles
For seasoning Peking Duck, stir-fries, wok dishes, dip
Rice paper (16cm) works well for wraps, salad rolls, spring rolls, desserts
Spicy chilli dipping sauce for spring rolls, shrimps, vegetables etc
Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
Whole water chestnuts are good for wok dishes, salads etc.
Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
Rice paper square (19cm) works well for wraps, salad rolls, spring rolls, desserts
Dried black mushroom (fungus) for salads, soups etc.
Spicy sauce for seafood
3-piece bamboo steamer set
Mix for wonton soup Wenchou style
For soups, stir-fries, spring roll filling etc
SOY based ready to use ginger & chilli sauce
Dipping sauce for any dish
Japanese style noodles for soups or serve with sauces
For broths, soups, salads etc
For duck roast sauce, wok dishes, springrolls
Spice paste for Kung Pao chicken from Szechuan cuisine
For Peking duck, spring rolls, chicken, woks etc.
Doubanjian aka Toban Djan sauce
Chilli oil
For salads, wok dishes, soups etc
Ready sauce for roasted meats, barbecue, pizza, salad, bread etc.