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Buenas Red Coconut Gel
Description
Buenas red coconut gel – or nata de coco – is a popular chewy dessert ingredient from the Philippines. The coconut gel is made from fermented coconut water, which turns jelly-like and chewy. It has a faint coconut flavour, and is usually soaked in sugar syrup to add sweetness. This version is coloured red for more visual impact.
Add cubes of coconut gel to fruit salads for a fun chewy texture, or serve with ice cream – try a banana split for a truly tropical dessert. You can also add chunks of nata de coco to fruit jellies for firmer chewy bites. Or even cut the cubes into smaller pieces and add to soft drinks such as chocolate milk or tropical fruit juices.
Store in a cool, dry place and refrigerate after opening.
Ingredients: nata de coco (coconut gel) (62%) water (19%), sugar (19%), citric acid, flavouring, colour: E129. E129 may have an adverse effect on activity and attention in children.
Quick Comparison
| Settings | Buenas Red Coconut Gel remove | Crispy Prawn Chilli Sambal remove | Mae Sri Thai Masaman Curry Paste remove | Prik Chee Fah Chilli 40g - Short Dated remove | Sambal Oelek remove | Upton's Naturals Thai Curry Jackfruit remove |
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| Price | 2.44€ | 4.94€ | 4.94€ | 1.19€ | 4.07€ | 4.94€ |
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| Content | Buenas red coconut gel – or nata de coco – is a popular chewy dessert ingredient from the Philippines. The coconut gel is made from fermented coconut water, which turns jelly-like and chewy. It has a faint coconut flavour, and is usually soaked in sugar syrup to add sweetness. This version is coloured red for more visual impact. Add cubes of coconut gel to fruit salads for a fun chewy texture, or serve with ice cream – try a banana split for a truly tropical dessert. You can also add chunks of nata de coco to fruit jellies for firmer chewy bites. Or even cut the cubes into smaller pieces and add to soft drinks such as chocolate milk or tropical fruit juices. Store in a cool, dry place and refrigerate after opening. Ingredients: nata de coco (coconut gel) (62%) water (19%), sugar (19%), citric acid, flavouring, colour: E129. E129 may have an adverse effect on activity and attention in children. | Crispy prawn chilli, or sambal is a classic Malaysian condiment, made from chilli, dried shrimp, shallots, and garlic. The spicy, salty, crunchy, umami-rich, garlickly flavours are addictive, and the condiment will transform any store-cupboard supper. To serve, stir the crispy prawn chilli sambal through fried rice, toss with fried butterflied tiger prawns, spoon over steamed tofu or noodles to bring added crisp texture, or toss just before serving with stir-fried vegetables. And even spoon over a late night dinner of fried egg and baked beans! Ingredients: Cooking oil, chilli (15%), shrimp (12%), shallot, garlic, sugar, flavour enhancer (monosodium glutamate E621), salt | Masaman curry paste is a richly spiced paste originating in the south of Thailand close to the border with Malaysia. Masaman curries are made with a flavoursome blend of spices including cardamon, cumin and cloves, reflecting Persian influences on the dish. The thick, stew-like curry has a mild spiciness and a hint of sweetness. Mix this masaman curry paste with coconut cream and add to stir-fried lamb or beef. Ingredients: Garlic 22%, sugar 20%, soybean oil 15.2%, dried red chillies 13%, tamarind juice 11%, shallot 5.5%, salt 5.5%, salt 5.5%, lemongrass 3.3%, spices 2% (coriander seeds, cumin, cardamom, bay leaves, lesser galanga, cloves), kaffir lime 1.5%, galangal 1% | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 | Sambal oelek is a hot chilli-based paste used in Asian cooking. The word ‘sambal’ refers to the chilli sauce, with ‘oelek’ being an originally Dutch term for the Indonesian stoneware dish used to crush spices with a pestle. Sambal oelek is most commonly used as a condiment to accompany rice and noodle dishes. It brings an enjoyable heat and depth of flavour to marinades, and is a great addition to seafood sauces. Sambal oelek is a very important ingredient in Malaysian dishes – with delicacies ranging from sambal-stuffed fish to sambal squid, salmbal eggs and sambal beans. Ingredients: Chilli (50%), water, sugar, salt, acetic acid, modified corn starch | Upton’s Naturals Thai curry jackfruit is a quick and easy vegetarian and vegan dinner that’s full of flavour. Jackfruit are in the fig, mulberry and breadfruit family, and are widely cultivated in tropical regions. Upton’s Naturals use only young, green jackfruit grown in Thailand. Young jackfruit has a very mild flavour, but a meaty texture similar to pulled pork or chicken when cooked. To use, simply remove the Thai curry jackfruit pieces from the pouch and fry with a little oil for 8 – 10 minutes. The jackfruit pieces are in a fragrant sauce with coconut milk, lemongrass and spices. Serve with boiled or steamed rice, or toss through mixed leaves and beansprouts for a Thai-inspired salad. The curried jackfruit is great with noodles, too, and is also a satisfying hot sandwich filling with some sweet mango chutney. Jackfruit are a good source of fibre, vitamins A & C, potassium, iron and zinc. Ingredients: jackfruit (74.5%), coconut milk (13%) (coconut extract, water), water, lemongrass, garlic, red chili, shallot, sea salt, galangal, coriander seed, kaffir lime peel, black pepper, cumin, sugar, spirit vinegar. |
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