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Tao Kae Noi Super Crisp Kimchi Flavour Seaweed
Description
Tao Kae Noi super crisp kimchi flavour seaweed is a salty, spicy, snack with a touch of sweetness and plenty of Korean kimchi flavour. The Thai company Tao Kae Noi (or Taokaenoi) was only set up in 2004 but has quickly become one of the most respected brands of dried seaweed.
Tao Kae Noi super crisp kimchi flavour seaweed is made from high quality fresh seaweed which is carefully dried preserving its natural flavour. Enjoy Tao Kae Noi as a tasty snack or appetizer before a Korean meal, or crumble it over dishes.
Ingredients: Seaweed (70%), sugar, spices (onion, paprika (2%), garlic, chilli (1.4%)) salt, anchovy fish powder, squid powder, kimchi flavouring (0.4%), acidity regulator: citric acid, flavour enhancer E635, colour: natural paprika extract
Quick Comparison
| Settings | Tao Kae Noi Super Crisp Kimchi Flavour Seaweed remove | Chopped Pickled Turnip (Preserved Radish) remove | Lucullus Sambal Nasi Goreng remove | Crispy Fried Garlic remove | Mae Sri Thai Panang Curry Paste remove | Crispy Fried Shallot Flakes remove |
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| Price | 2.88€ | 3.94€ | 3.13€ | 3.69€ | 5.32€ | 3.94€ |
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| Content | Tao Kae Noi super crisp kimchi flavour seaweed is a salty, spicy, snack with a touch of sweetness and plenty of Korean kimchi flavour. The Thai company Tao Kae Noi (or Taokaenoi) was only set up in 2004 but has quickly become one of the most respected brands of dried seaweed. Tao Kae Noi super crisp kimchi flavour seaweed is made from high quality fresh seaweed which is carefully dried preserving its natural flavour. Enjoy Tao Kae Noi as a tasty snack or appetizer before a Korean meal, or crumble it over dishes. Ingredients: Seaweed (70%), sugar, spices (onion, paprika (2%), garlic, chilli (1.4%)) salt, anchovy fish powder, squid powder, kimchi flavouring (0.4%), acidity regulator: citric acid, flavour enhancer E635, colour: natural paprika extract | 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 | 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 | 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 | 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% | Fried shallots introduce a light crispiness to a dish, as well as distinctive oniony flavours. With texture being such an important aspect of Chinese cooking, crispy fried shallot 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. Crispy fried shallots are also the traditional garnish for a South East Asian congee, or savoury porridge. For more of a Western twist, try mixing some of the crispy onions into a panko breadcrumb coating for a flavoursome schnitzel or tonkatsu crust. Ingredients: Shallots 93%, vegetable oil (5%). Contains allergen: wheat flour (2%). |
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