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Lotus Leaves
Description
Lotus leaves are used to wrap food during cooking, infusing the contents with delicate, tea-like flavours. The large, dried lotus leaves, which come from the same family as water lillies, simply need rehydrating in warm water for half an hour to transform into thick, pliable leaves.
Try lining bamboo steamers with lotus leaves when cooking fish and meat. Use them to make a parcel of glutinous rice for the classic dim sum dish, lo mai gai, or even wrap an entire chicken in a lotus leaf for the traditional Chinese dish, Beggar’s Chicken.
Quick Comparison
| Settings | Lotus Leaves remove | Prik Chee Fah Chilli 1kg - Short Dated remove | Prik Chee Fah Chilli 40g - Short Dated remove | Kecap Manis remove | Sambal Oelek remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove |
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| Price | 6.19€ | 10.94€ | 1.19€ | 3.69€ | 4.07€ | 4.94€ |
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| Content | Lotus leaves are used to wrap food during cooking, infusing the contents with delicate, tea-like flavours. The large, dried lotus leaves, which come from the same family as water lillies, simply need rehydrating in warm water for half an hour to transform into thick, pliable leaves. Try lining bamboo steamers with lotus leaves when cooking fish and meat. Use them to make a parcel of glutinous rice for the classic dim sum dish, lo mai gai, or even wrap an entire chicken in a lotus leaf for the traditional Chinese dish, Beggar’s Chicken. | 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. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style 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. This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available. Ingredients: prik chee fah chilli. | 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 | 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. | 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 | Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. |
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