1. Soy sauce (multi-purpose sauce) - Made from fermented soybeans and raw materials from nature. Cooking curry, fried, baked, poached, steamed, fried use 1 tablespoon per 1 dish food. Using ingredients such as flavoring, sugar, fish sauce instead of soy sauce, oyster sauce, etc., used to marinate meat. Also use for vagetable food.
2. Fried rice - Using to be look good fried rice. Use 1 tsp per 1 dish food, instead of ingredients such as monosodium glutamate, sugar, fish sauce and pepper.
3. Pad Thai sauce - Pad Thai cooking a dish for all to use 1 - 2 tablespoons of ingredients such as sugar, fish sauce, the tamarind Radish recommend adding cayenne pepper and a little lemon juice.
4. Stir soy sauce - for seasoning a dish of soy sauce 1 - 2 tsp of all types. By using ingredients such as sugar, soy sauce, fish sauce, soy sauce, black pepper.
5. Chinese style fried kaoyteow - for a dish prepared with rice, all for 1 tsp. By using ingredients such as sugar, fish sauce, soy sauce and pepper.
6. Thai sukiyaki (Formula pickled bean curd) - as well as condiments and sauces suki. To improve convenience for all types of cooking sukiyaki. And a dish of dry food and water to 1 tsb. The use of spices such as pepper, sugar, fish sauce, pepper sauce pickled bean curd.
7. Sukiyaki recipe Cantonese - Food on a plate with 1 tsb of fish sauce, sugar, spices such as chili sauce.
8. Som Tam Thai - Using in spicy papaya salad by instead of fish sauce, sugar, tamarine juice and another ingredient that are used.
9. Som Tam Poo - Use for spicy papaya salad ; soom tam poo, som tam hoi daong. Using as ingredient, have 2 - 3 tsp per 1 dish and add lemon juice.
10. Som Tam Pla - Use for som tam lao, tam sua, tam mua. Using as ingredient, have 2 - 3 tsp per 1 dish and add lemon juice.
11. Yum - Use for Thai spicy salad, replace from fish sauce, sugar and MSG.
12. Lab - Use for E-sarn food ; Lab. Have 2 – 3 tsb per 1 dish. And add cayenne pepper, rice, beans to good taste.
13. Sweet pork - It is suitable for marinated all kind of meat. To cut meat into thin slices or fine lines around 1 kg. per 200 g. Stir until combined well, then bathing its.
14. Dried meat - Used for marinating meat, Dried salted taste of all kinds. To cut meat into thin slices or fine lines around 1 kg. per 200 g. Stir until combined well, then bathing its.
15. Spices pork smashed - Marinate meat for seasoning meats such as pork, beef, all kinds of clay. Slice the meat in a ratio of 1 kg. per 200 g. of fermented ingredients together well.
16. Chicken sauce - Serve as a sauce for the rice of all types.
17. Seasonings for cooking chicken - Used for cooking rice in a ratio of 1 kg. of rice + water + 1.5 kg. of vegetable oil or cooking oil, spices, chicken, 200 grams + 100 grams.
18. Mix the rice with shrimp paste - mixed with hot cooked rice on a plate aspect ratio is 1 tsb for side dishes such as pork with sweet sausage, fried eggs and a dried chilli, lemon and mango.
19. Clear noodle soup - Food cooked in a bowl. Suitable for all kinds of noodles, cooking noodles; fish, beef, dumplings, and cook the soup category. Pork and rice porridge at all. Ratio of food to a bowl, 1 - 2 tsp.
20. Namsupsai - Add the broth to the sweet water. The soup cooked in a pot of water for all types of noodles, beef, fish with a clear lead capture. Pork rice noodles, wonton soup. The normal boiling animal bones. Season with spices and water into a pot of soup noodles. Ratio of 10 kg. of water per 300 g. food (do not add any other ingredients).
21. Noodle soup to thicken (Chilli noodles) - is used for cooking in a bowl of noodle soup to thicken, suitable for the noodles of all kinds. Help for the noodle water. Mix water, thick noodles with fresh blood. Ratio 1 to 1 (like thick noodles 1 cup water 1 cup fresh blood). Mix to combine. Time to dip into the soup bowl and pour 1 cup boiling water to make tea. First introduced into the bowl of a line roughly prepared. For dried noodles. The noodles mixed with water, enough water to thicken the liquid 1 to 1 ratio at the dip bowl 1 tablespoon garlic + oil + 1 tablespoon dark soy sauce a little. Then go down the line casually mix to combine. Before taking the bowl again. Arrangement with the meat beautifully.
22. Thicken Stock - Cooking in all kind of noodles. Cooking in all kind of noodles. Produced from many kinds of Chinese medicine to enhance the delicious onion soup. The normal boiling animal bones.Season with spices and water to thicken the soup into a pot of noodles in a ratio of 10 kg. water per 300 grams of concentrated juice garnish the soup to taste like (It may be a dark color with black soy sauce), but should not be a very intense flavor. It is located on the fire pot noodles all the time. The water can be used with dry seasoning, noodle soup to thicken.
23. Spicy noodle - Noodle soup of all kinds used for seasoning. How to scoop soup noodles 1 tablespoon + 1 teaspoon lemon juice + roasted peanuts + 1 tablespoon cayenne pepper ¼ teaspoon + 1 tablespoon minced pork into serving bowl, then pour into the boiling and stir that. The ingredients were dissolved. Pour into a bowl to a line roughly prepared.
24. Yentafour - Yen Ta Four to scoop ingredients: 1 tablespoon cayenne pepper 1 / 4 teaspoon of water pour into the boiling soup. The ingredients were dissolved. Then pour into a bowl of boiled lines already prepared.
25. Chillies Curry - The curry suitable for all kind of curry. By using a curry paste. And the other ingredients. Preparation: 1. Cut chicken inti long,thin slices, mix 1/2 tps. salt,and fry until dry. Then, Fry chilli paste with oil until fragrant,reduce heat,add coconut cream a little at a time,and cook with stirring until coconut cream begins to have and oily sheen. Add and chicken and torn kaffir lime leaves and cook a short time,then dip curry into a pot,add the coconut milk and the sugar and fish sauce,and heat.When boiling,add the eegplant or peas.When the meat is done,add the sweet basil and remove from heat.And garnish with chilli.
26. Spicy Cuury - Use for all kind of curry. To replace from the ingredients, chillies, sait, sugar.
27. Spicy beef curry - Use for all kind of curry. To replace from the ingredients, chillies, sait, sugar.
28. Chilies sour finished - The sour flavor of all types. By using a curry paste. And the other ingredients. How to do for a bowl of boiling water to a boil. Add vegetables to the beans, such as Chinese cabbage, carrots, radishes, etc. Season with pepper, 1 tablespoon sour ready to squeeze a little lemon juice to add flavor. It is highly recommended if not, add curry flavor to it.
29. Yellow curry - Use in the yellow curry dishes of all kinds. By using a curry paste, and the other ingredients. How to do for a bowl of boiling water to a boil. Add vegetables such as asparagus, papaya, beans, etc. need to put the meat such as fish, shrimp, squid, when everything is cooked.Season with pepper, 1 tablespoon curry yellow, ready to squeeze a little lemon juice to add flavor. It is highly recommended if not, add curry flavor to it.
30. Chilies canned fish kidney curry - It is suitable for all kind of Chilies canned fish kidney curry. Replace from the general ingredients for the curry.
31. Condiment coconut milk - Use the condiment coconut milk for all kind of curry. Replace from the general ingredients, salt, sugar, paper, fish sauce.
32. Condiment spicy noodle - Use the condiment spicy noodle to replace from the general ingredients, salt, sugar, paper, fish sauce.
33. Banana fried flour - Use to dip the banana to fried and suitable all kind of fruits to fried.
Packages:
• 100 g. bag containing 48 units / carton.
• 200 g. bag containing 24 units / carton.
• 500 g. bag containing 24 units / carton.
• Bowl Size 350 g. containing 24 units / carton.
• Bowl Size 800 g. containing 12 units / carton.
• Gallon size containers of 5 kg / carton.
