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Mae Ploy Thai Style Salad Dressing
Description
Mae Ploy Thai style salad dressing is the oil-free way to enjoy the characteristic sweet-sour flavours of Thai cuisine with your salads.
The dressing is delicately flavoured with garlic, chilli and coriander for gentle warmth and spice. The versatile dressing is equally good over Asian-style salads with green papaya, beansprouts, carrots and daikon/mooli, or with Western-style green salads.
You can even use the Mae Ploy Thai dressing as a mild dip for spring rolls, wontons or filo prawns.
Ingredients: water (38%), sugar (24%), high fructose syrup (18%), distilled vinegar (acidity level 10%) (10%), coconut gel (4%), salt (3%), garlic (1.6%), acid: lactic acid E210 (1%), red chilli (0.2%), coriander leaf (0.1%), stabiliser: xanthan gum E415 (0.1%).
Quick Comparison
| Settings | Mae Ploy Thai Style Salad Dressing remove | Mae Sri Thai Masaman Curry Paste remove | Sambal Oelek remove | Prik Chee Fah Chilli 1kg remove | MAE SRI Green Curry Paste remove | Crispy Fried Garlic remove |
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| Price | 2.50€ | 4.94€ | 4.07€ | 21.88€ | 5.63€ | 3.69€ |
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| Content | Mae Ploy Thai style salad dressing is the oil-free way to enjoy the characteristic sweet-sour flavours of Thai cuisine with your salads. The dressing is delicately flavoured with garlic, chilli and coriander for gentle warmth and spice. The versatile dressing is equally good over Asian-style salads with green papaya, beansprouts, carrots and daikon/mooli, or with Western-style green salads. You can even use the Mae Ploy Thai dressing as a mild dip for spring rolls, wontons or filo prawns. Ingredients: water (38%), sugar (24%), high fructose syrup (18%), distilled vinegar (acidity level 10%) (10%), coconut gel (4%), salt (3%), garlic (1.6%), acid: lactic acid E210 (1%), red chilli (0.2%), coriander leaf (0.1%), stabiliser: xanthan gum E415 (0.1%). | Masaman curry paste is a richly spiced paste originating in the south of Thailand close to the border with Malaysia. Masaman curries are made with a flavoursome blend of spices including cardamon, cumin and cloves, reflecting Persian influences on the dish. The thick, stew-like curry has a mild spiciness and a hint of sweetness. Mix this masaman curry paste with coconut cream and add to stir-fried lamb or beef. Ingredients: Garlic 22%, sugar 20%, soybean oil 15.2%, dried red chillies 13%, tamarind juice 11%, shallot 5.5%, salt 5.5%, salt 5.5%, lemongrass 3.3%, spices 2% (coriander seeds, cumin, cardamom, bay leaves, lesser galanga, cloves), kaffir lime 1.5%, galangal 1% | 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 |
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.
| Green curry paste is a versatile blend of green chillies, Thai lemongrass, galangal, kaffir lime and spices. Green curry paste brings a distinct fragrancy to Thailand's most popular dish. Mix this green curry paste with coconut milk and add to stir-fried beef or chicken. Green curry paste can also be used to add flavour to Thai fish cakes. Ingredients: Fresh green chillies 40%, garlic 22%, wild ginger 11.5%, shallot 7.5%, lemon grass 7%, salt 6%, kaffir lime 2%, sugar 1.5%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon, tumeric), pepper 0.5% | 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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