No products in the cart.
Coloured Tapioca Pearl
These small, coloured tapioca pearls are soft, gelatinous balls made from a natural starch and coloured pink, green and yellow. These tiny coloured tapioca pearls are most commonly used in South Asian desserts, boiled up with coconut milk until they take on a jelly baby-like consistency, and then sweetened with a little palm sugar and served with fruit.
Tapioca pearls can often stick together during cooking but this can be avoided by regularly stirring them during cooking and using plenty of water to cook them in. Depending on their intended use they may also be sieved and rinsed to remove any excess glutinous residue.
|Settings||Coloured Tapioca Pearl remove||Nikko Egg Noodles remove||Chopped Pickled Turnip (Preserved Radish) remove||Lucullus Sambal Oelek remove||Upton's Naturals Thai Curry Jackfruit remove||Prik Chee Fah Chilli 40g remove|
Out of stock
|Availability||In Stock||In Stock||In Stock||In Stock||In Stock||Out of stock|
|Add to cart|
|Content||These small, coloured tapioca pearls are soft, gelatinous balls made from a natural starch and coloured pink, green and yellow. These tiny coloured tapioca pearls are most commonly used in South Asian desserts, boiled up with coconut milk until they take on a jelly baby-like consistency, and then sweetened with a little palm sugar and served with fruit. Tapioca pearls can often stick together during cooking but this can be avoided by regularly stirring them during cooking and using plenty of water to cook them in. Depending on their intended use they may also be sieved and rinsed to remove any excess glutinous residue.||Nikko egg noodles are a great all-round noodle as they can be used in almost any Asian noodle dish whether fried or boiled. Often known as canton noodles, the noodles are first cooked before drying and then curling into tidy round nests. This pre-cooking means that the noodles are extremely quick to cook before serving. These egg noodles also work well in a Jewish chicken soup. To cook the noodles, boil vigorously for 3 minutes. If frying remove from heat, rinse with cool water and stir fry. Otherwise turn the heat down and cook until tender. Ingredients: Wheat flour 97.89%, salt, egg powder 0.8%, emulsifier E401, colour E160a||Chopped ground and pickled turnip, or hua chai po, - also known as preserved radish - is a key ingredient in the famous Thai fried noodle dish pad thai (see our Perfect Pad Thai Recipe) and also khao tom goong rice soup. Chopped pickled turnip is made by pickling daikon radish, or mooli, and is even tasty eaten straight from the packet. Preserved turnip comes in two varieties – sweet and salty. This sweet variety is preferable for dishes where a sweet, slightly salty edge adds a depth of flavour without dominating the dish. The chopped pickled turnip should be tossed into pad Thai in the last few minutes before serving - just before the ground peanuts and any final seasoning. A couple of tablespoons is perfect in a pad thai for 2-3 people. This pickled turnip is also popular in Chinese dishes, with fried egg and rice, and even sprinkled on congee (rice, cooked in plenty of water to make a soupy porridge consistency). Once opened, the turnip can be frozen to keep it fresh. Ingredients: Turnip (85%), sugar, salt, water, sweetener: E954, preservative E211, colours E102, E110||Sambal oelek is a red chilli paste popular as a base for many Indonesian, Malaysian and Sri Lankan dishes. ‘Oelek’ is the Dutch spelling of the work ‘ulek’, a stoneware pestle traditionally used to make this chilli paste; and 'sambal' just means means sauce. Sambal oelek 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 dishes ranging from sambal-stuffed fish to sambal squid, sambal eggs and sambal beans. Sambal manis and sambal nasi goreng are also available from the same producer. Ingredients: Ground chillies, salt, water, vinegar, E260, preservative E211||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.||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.|
Il n’y a pas encore d’avis.