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Organic Virgin Coconut Oil 200ml
Description
Coconut oil is a creamy, smooth oil which is made from the flesh of organic coconuts through cold-pressing. Biona organic virgin coconut oil is unrefined, unbleached and free from trans-fats and cholesterol.
Rich coconut oil is often used in south Asian cooking – particularly curries and stir fries. By gently heating the organic coconut oil, it returns to a liquid state, like a traditional frying oil, and enhances dishes with delicate coconut flavours. Organic virgin coconut oil can also be used in baking, and is an especially useful ingredient when making vegan cakes and cookies.
Quick Comparison
| Settings | Organic Virgin Coconut Oil 200ml remove | Mae Sri Tom Yum Paste remove | Lucullus Sambal Nasi Goreng remove | Vietnamese Rice Pho Noodles Bánh Phở 4mm remove | Chilli Paste With Holy Basil remove | Kecap Manis remove |
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| Price | 6.25€ | 4.94€ | 3.13€ | 2.19€ | 3.13€ | 3.69€ |
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| Content | Coconut oil is a creamy, smooth oil which is made from the flesh of organic coconuts through cold-pressing. Biona organic virgin coconut oil is unrefined, unbleached and free from trans-fats and cholesterol. Rich coconut oil is often used in south Asian cooking – particularly curries and stir fries. By gently heating the organic coconut oil, it returns to a liquid state, like a traditional frying oil, and enhances dishes with delicate coconut flavours. Organic virgin coconut oil can also be used in baking, and is an especially useful ingredient when making vegan cakes and cookies. | Tom yum paste makes the authentic clear Thai broth, tom yum soup. A blend of Thai lemongrass, tamarind juice, red chillies, garlic, kaffir lime and galangal. Tom Yum paste brings a distinct, hot and sour flavour to your dish. Mix this Tom Yum paste with evaporated milk, mushrooms and shrimps or chicken for a healthy and delicious Thai soup. Ingredients: Soybean oil, Lemongrass (13%), Tamarind Juice (12%), Dried Red Chillies (12%), Garlic, Lime Juice (9%), Sugar, Salt, Shallot, Kaffir Lime, Galangal (2%). | 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 | Bánh phở are flat Vietnamese rice noodles traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is a nourishing breakfast dish made with bánh phởnoodles 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, with the spicy chilli helping to wake you up in the morning! For many Vietnamese, phở is their defining cultural dish. 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 smaller 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%). | 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% | 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. |
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