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