A traditional Japanese and South East Asian condiment. Try with roast chicken or duck or rare beef.

A paste to make a tradional Rendang. Rendang is said to have originated in Indonesia where it was devised when a large cow or buffalo was slaughtered for meat. It is also said that meats cooked this method will keep in hot weather. It is delicious.

Use this fabulous sauce with any chicken or fried asian snacks such as spring rolls.

Common in SE Asia use as a flavour starter for stir fry, wet dishes and rice dishes. This is found throughout SEAsia and is called by many names... Sambal Tumis is its name on the Malay Peninsular. Great for stir fries since it is so flavourful.

This blend is found all over Singapore island and is used with chicken and meat dishes.

This blend is used just with fish and seafood on the island of Singapore.

A great mild soy that is made in Singapore.

A great marinade and stir fry sauce for all meats, but specially good on vegetables.

The classic fish sauce that is in almost every Thai preparation.

Traditional and much loved Thai green curry. The recipe for a great Green Curry meal is on the label, it is simple and very easy to follow.

The classic Thai red curry paste that is so good with beef. We give a complete recipe for making a great Red Curry on the label and the instructions are simple.

A classic Thai curry paste for lighter meats. To make a great duck curry... buy a cooked cut up (leave the bones in) duck from your have Chinese BBQ shop, make up the recipe according to our label and simple mix together. Delicious

Contains.. Laksa Paste, Butter Chicken, Thai Yellow Paste