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Japanese Maruhon Pure Sesame Oil
Description
Maruhon’s pure sesame oil is a top quality Japanese sesame oil with a mellow and elegant aroma and flavour. The Maruhon ‘Taikyo’ sesame oil is carefully pressure extracted from sesame seeds slow roasted at a low temperatures to retain the mild flavour profile. Use this Japanese sesame oil in Japanese, Chinese and Korean cooking.
Try stirring the slow roasted sesame oil together with soy sauce and vinegar for light Japanese-salad dressings. For a nutritious Korean side dish, toss 1 tsp of sesame oil with 1 chopped clove garlic and 2tsp soy sauce through blanched and finely chopped spinach. Or drizzle over stir-fries and Korean bulgogi beef just before serving to add a rich sesame flavour.
Ingredients: Sesame seeds
Quick Comparison
| Settings | Japanese Maruhon Pure Sesame Oil remove | Lucullus Sambal Nasi Goreng remove | Upton's Naturals Thai Curry Jackfruit remove | Prik Chee Fah Chilli 40g - Short Dated remove | Mae Sri Thai Panang Curry Paste remove | Chilli Paste With Holy Basil remove |
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| Price | 6.19€ | 3.13€ | 4.94€ | 1.19€ | 5.32€ | 3.13€ |
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| Content | Maruhon's pure sesame oil is a top quality Japanese sesame oil with a mellow and elegant aroma and flavour. The Maruhon 'Taikyo' sesame oil is carefully pressure extracted from sesame seeds slow roasted at a low temperatures to retain the mild flavour profile. Use this Japanese sesame oil in Japanese, Chinese and Korean cooking. Try stirring the slow roasted sesame oil together with soy sauce and vinegar for light Japanese-salad dressings. For a nutritious Korean side dish, toss 1 tsp of sesame oil with 1 chopped clove garlic and 2tsp soy sauce through blanched and finely chopped spinach. Or drizzle over stir-fries and Korean bulgogi beef just before serving to add a rich sesame flavour. Ingredients: Sesame seeds | Sambal nasi goreng is a spicy sauce used to make the much celebrated Indonesian fried rice dish, nasi goreng. Traditionally served at breakfast to use up leftover rice, this sauce packs in chilli and soy flavour. Sambal nasi goreng sauce also contains shrimp paste, onions, garlic and coriander. Mix some fried rice with sambal nasi goreng, perhaps adding some finely sliced carrots, a splash of kecap manis and a garnish of crispy shallots. Ingredients: Ground chillies, onions, sugar, salt, soy oil, food acid E260, soy protein hydrolyzate, garlic, thickener E466, shrimp-powder, food colour E150c, spices and herbs (coriander), preservative E200, 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. Best before 31st March 2018 | Panang curry paste is a blend of Thai lemongrass, galangal, kaffir lime and chilli. Panang curry paste brings a distinct, fragrant flavour and mild heat to curries and stir fries. Named after the island Penang, off the west coast of Thailand, panang curries are slightly sweeter and drier than other varieties of Thai curry. Mix this panang curry paste with coconut cream and add to stir-fried beef for panang beef, also known as phanaeng and penang curry. Ingredients: Dried red chilli 30%, garlic 23%, shallot 17%, lemongrass 10%, sugar 9%, salt 7%, kaffir lime 2%, galangal 1%, spices 0.8% (coriander seeds, cumin, cardamom, bay leaves), citric acid 0.2% | Thai chilli paste with holy basil is a fragrant, spicy paste used in Thai cuisine. Holy basil is a herb native to South East Asia and is used in the stir fry dish pa kapao. Try rubbing fish with this Thai chilli paste before grilling or frying. Or add to stir fried beef, served with steamed rice. Ingredients: Fresh red chilli 50%, garlic 21%, basil leaves 7%, soybean oil 6%, salt 6%, water 5%, sugar 3%, kaffir lime 1%, pepper 0.8%, citric acid 0.2% |
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