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Hanoi Rice Vinegar
Description
Rice vinegar is a common ingredient in Oriental cooking. Add a little Vietnamese rice vinegar to stir-fries for a touch of sweet acidity. Mix rice vinegar with a little dark soy sauce and sweet chilli sauce and use as a dipping sauce for dim sum and tempura. Or use as a key ingredient, with a dash of sugar, in Vietnamese salads of crunchy julienned vegetables. Also use Vietnamese rice vinegar with a pinch of sugar and a dash of soy sauce as a dressing for Japanese seaweed salads.
Ingredients: rice vinegar.
Quick Comparison
| Settings | Hanoi Rice Vinegar remove | Kecap Manis remove | Pad Thai Stir Fry Sauce remove | Prik Chee Fah Chilli 40g - Short Dated remove | Mae Sri Thai Red Curry Paste remove | Crispy Fried Shallot Flakes remove |
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| Price | 2.19€ | 3.69€ | 2.50€ | 1.19€ | 4.94€ | 3.94€ |
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| Content | Rice vinegar is a common ingredient in Oriental cooking. Add a little Vietnamese rice vinegar to stir-fries for a touch of sweet acidity. Mix rice vinegar with a little dark soy sauce and sweet chilli sauce and use as a dipping sauce for dim sum and tempura. Or use as a key ingredient, with a dash of sugar, in Vietnamese salads of crunchy julienned vegetables. Also use Vietnamese rice vinegar with a pinch of sugar and a dash of soy sauce as a dressing for Japanese seaweed salads. Ingredients: rice vinegar. | Kecap manis is a treacly sweet, thick, Indonesian variety of soy sauce. It still has distinctive salty-fermented notes, but is sweetened with palm sugar, and has far stronger flavours than traditional Chinese soy sauce. Kecap manis resembles molasses in its consistency, meaning that it is often served as a condiment. It is also used as a cooking ingredient in traditional South East Asian dishes, particularly stir fries such as nasi goreng or to flavour tongseng meat stews. Ingredients: Sugar (76%), water, salt, soya bean (2%), wheat (contains gluten), preservative sodium benzoate. Brand may vary depending on availability. | Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate. This Pad Thai sauce is entirely natural and preservative free. Simply add to stir-fried rice noodles, bean sprouts, prawns and egg and serve with chopped peanuts and a squeeze of lime. A suggested recipe is included. Ingredients: Sugar, tamarind juice, shallot, garlic, salt, tomato paste, distilled vinegar, soybean oil, chilli powder | 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 | Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. Mix this red curry paste with coconut milk and add to stir-fried chicken or duck. Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon) | Fried shallots introduce a light crispiness to a dish, as well as distinctive oniony flavours. With texture being such an important aspect of Chinese cooking, crispy fried shallot makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. Crispy fried shallots are also the traditional garnish for a South East Asian congee, or savoury porridge. For more of a Western twist, try mixing some of the crispy onions into a panko breadcrumb coating for a flavoursome schnitzel or tonkatsu crust. Ingredients: Shallots 93%, vegetable oil (5%). Contains allergen: wheat flour (2%). |
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