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Black pepper sauce for wok dishes
This is an essential component of the Thai’s kitchen. Spicy pasta used to flavor the Thai curries
Traditional flavour of Thai cuisine for soups, curries, dip sauces, salads etc
Salty, sweet paste for flavouring Korean and Chinese dishes.
For wok dishes, vegetables, meat, fish, noodles
Spicy sweet and sour kimchi sauce.
Thai chilli paste for soups, stir-fries etc. No MSG, artificial colorings or preservatives.
Gochujang pepper paste is good for seasoning soups, pickles, sauces, stir-fries and so on.
Teriyaki sauce with honey flavour.
Fish sauce for soup, curry, dip etc.
For Peking duck, spring rolls, chicken, woks etc.
Japanese fermented soy paste (red) for soups, stews, sauces etc