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Lingham’s Ginger Garlic Chilli Sauce
Description
Lingham’s ginger garlic chilli sauce has a great balance of chilli-spice, delicate sweetness and ginger garlic flavour. The ginger garlic chilli sauce doesn’t contain any artificial flavours and colours, making it a well-balanced sauce without the cloying sweetness of many other brands.
Lingham’s ginger garlic chilli sauce makes a perfect dipping sauce for tempura, spring rolls and prawn crackers. The added garlic and ginger work particularly well alongside Chinese and South East Asian dishes. It is delicious stirred into stir fries, drizzled over salads and used as a meat glaze or marinade.
Ingredients: Sugar, Chilli (30%), ginger (6%), garlic (6%), sugar, vinegar, salt
Quick Comparison
| Settings | Lingham's Ginger Garlic Chilli Sauce remove | Chopped Pickled Turnip (Preserved Radish) remove | Vietnamese Rice Pho Noodles Bánh Phở 2.5mm remove | Upton's Naturals Thai Curry Jackfruit remove | Sambal Oelek remove | Crispy Fried Garlic remove |
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| Price | 2.44€ | 3.94€ | 2.19€ | 4.94€ | 4.07€ | 3.69€ |
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| Content | Lingham’s ginger garlic chilli sauce has a great balance of chilli-spice, delicate sweetness and ginger garlic flavour. The ginger garlic chilli sauce doesn’t contain any artificial flavours and colours, making it a well-balanced sauce without the cloying sweetness of many other brands. Lingham’s ginger garlic chilli sauce makes a perfect dipping sauce for tempura, spring rolls and prawn crackers. The added garlic and ginger work particularly well alongside Chinese and South East Asian dishes. It is delicious stirred into stir fries, drizzled over salads and used as a meat glaze or marinade. Ingredients: Sugar, Chilli (30%), ginger (6%), garlic (6%), sugar, vinegar, salt | 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 | Thin, flat Vietnamese rice noodles – or bánh phở – are traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is made with bánh phở noodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes – fresh coriander, Thai sweet basil and sliced red chillies are the most popular. For many Vietnamese, phở is their defining cultural dish. Traditionally phở is served as a nourishing breakfast dish – the spicy fresh chilli garnish wakes you up and the carbohydrates in the noodles keep you going throughout the day. Once cooked, you could also stir-fry the bánh phở noodles with a little beaten egg and serve with stir-fried meat and vegetables, or simply add them to soups. Also available here in a larger width. To cook, boil the noodles vigorously in water with a pinch of salt and a dash of vinegar for 6-8 minutes until tender. Ingredients: pure rice flour (100%). | 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. | 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 | Crispy fried garlic introduces texture to a dish, as well as distinctive garlic flavours. With texture being such an important aspect of Chinese cooking, crispy fried garlic 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. The crispy fried garlic pieces make a great garnish for South East Asian congee, or savoury porridge. Also try mixing some of the crispy fried garlic into a panko breadcrumb coating or add extra flavour and texture to a schnitzel or tonkatsu crust. The pot of crispy fried garlic is kept air-tight with a ring-pull seal. Once opened, use the air-tight lid to keep the garlic fragments light and crispy. Ingredients: Garlic, vegetable oil, corn starch |
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