White radish, also known as mohli or daikon.
Despite the name, sweet potatoes are not a type of potato, they are a root vegetable. They can be baked, roasted, fried, barbecued, steamed or boiled, and will mash and purée well too. When mashed they make a useful vegetarian filling for dishes like quesadillas and falafel. Their sweetness also makes them a good candidate to be used in baking such as in...
Taro root is present in many Indian and South East Asian dishes. High in starchy carbohydrates, taro roots look similar to small, brown knobbly potatoes. The root works in both savory and sweet dishes, though it's best in main dishes.
A bag of fried tofu slices.
Thai eggplants are essential ingredients in Thai curry dishes such as in kaeng tai pla, green and red curry. They are often halved or quartered, but can also be used whole, and cooked in the curry sauce where they become softer and absorb the flavor of the sauce. They are also eaten raw in Thai salads or with Thai chili pastes (nam phrik).
Ginger is a fiery root with rough beige skin and hard, juicy, pale yellow flesh. The fresh, juicy root has a sweetly pungent taste and a perfume-like scent that makes it suitable for sweet or savoury dishes.
A pack of large chilli peppers.
A batch of spring onions.
One large fresh garlic.
Also known as a christophine, mirlitine, cho cho and vegetable pear, the chayote is a pale-green, furrowed, pear-shaped fruit with pale cucumber-like flesh that surrounds a single seed.
The young, tender sprouts of germinated beans, beansprouts are nutritious, white and crunchy.
Small aubergine is used in different Asian cuisines. In Chinese cuisine the eggplant is stewed, stuffed, braised and steamed. In Thailand the eggplant is known as Makhua Pro and can be found in the famous dish Thai Green Curry.
Fresh holy basil.
Fresh head of Chinese leaf.
A bag of fresh mixed chilli.
Fresh choi sam.
Pack of fresh Shanghai pak choi.
Fresh lotus root.
Pancake Rolls are perfect for making Dumplings, Spring Rolls and even Peking duck, When cooked they offer a nice crunch and a nice taste as well Product of China
Budae jjigae, better known as Korean army stew, was created after the end of the Korean War using...
Travel throughout the Korean Peninsula and you’ll be hard pressed to find a household without a kimchi pot as a...
Rice is full of vitamins and minerals, and a rich source of complex carbohydrates. Discover how to cook it to...
Discover chicken katsu two-way - with rice and Japanese curry sauce or with a fruity brown table sauce and salad.
If you are a student, welcome (back) to university! Let us help you fill this academic year with the tastes of the...