No products in the cart.
Ten Jang Fish Sticks BBQ
Description
Serve Ten Jang fish sticks BBQ flavour with cold drinks as a bar snack, or enjoy on their own at any time of day. The dried and shaped fish fillets are coated with a sweet and sticky barbecue flavour glaze.
Ingredients: lizardfish (Saurida undosquamis) (74%), tapioca starch, wheat flour, sugar, chilli, salt, sweetener: E420, BBQ flavouring, spices, flavour enhancer: E621, preservative: E202, sweetener: E954, colours: E110, E102. Contains allergens: fish, gluten (wheat).
E110 and E102 may have an adverse effect on activity and attention in children.
Quick Comparison
| Settings | Ten Jang Fish Sticks BBQ remove | Chilli Paste With Holy Basil remove | Crispy Fried Shallot Flakes remove | Prik Chee Fah Chilli 1kg - Short Dated remove | Sambal Oelek remove | Nikko Egg Noodles remove |
|---|---|---|---|---|---|---|
| Image | |  |  |  |  |  |
| SKU | ||||||
| Rating | ||||||
| Price | 1.57€ | 3.13€ | 3.94€ | 10.94€ | 4.07€ | 4.07€ |
| Stock |
In Stock
|
In Stock
|
In Stock
|
Out of stock
|
In Stock
|
In Stock
|
| Availability | In Stock | In Stock | In Stock | Out of stock | In Stock | In Stock |
| Add to cart | ||||||
| Description | ||||||
| Content | Serve Ten Jang fish sticks BBQ flavour with cold drinks as a bar snack, or enjoy on their own at any time of day. The dried and shaped fish fillets are coated with a sweet and sticky barbecue flavour glaze. Ingredients: lizardfish (Saurida undosquamis) (74%), tapioca starch, wheat flour, sugar, chilli, salt, sweetener: E420, BBQ flavouring, spices, flavour enhancer: E621, preservative: E202, sweetener: E954, colours: E110, E102. Contains allergens: fish, gluten (wheat). E110 and E102 may have an adverse effect on activity and attention in children. | 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% | 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%). | 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. | 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 | Nikko egg noodles are a great all-round noodle as they can be used in almost any Asian noodle dish whether fried or boiled. Often known as canton noodles, the noodles are first cooked before drying and then curling into tidy round nests. This pre-cooking means that the noodles are extremely quick to cook before serving. These egg noodles also work well in a Jewish chicken soup. To cook the noodles, boil vigorously for 3 minutes. If frying remove from heat, rinse with cool water and stir fry. Otherwise turn the heat down and cook until tender. Ingredients: Wheat flour 97.89%, salt, egg powder 0.8%, emulsifier E401, colour E160a |
| Weight | ||||||
| Dimensions | ND | ND | ND | ND | ND | ND |
| Additional information |
Avis
Il n’y a pas encore d’avis.