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YONG JIA White Bunashimeji Mushroom - 1 pack
Bunashimeji mushrooms are often eaten with stir-fried foods including wild game and seafood. They are also used in soups, stews and sauces. When prepared alone, bunashimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature; or, they can be slow roasted on a low temperature with a small...
£ 1.50 -
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YONG JIA Brown Bunashimeji Mushroom - 1 pack
Bunashimeji mushrooms are often eaten with stir-fried foods including wild game and seafood. They are also used in soups, stews and sauces. When prepared alone, bunashimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature; or, they can be slow roasted on a low temperature with a small...
£ 1.50 -
Taro - 1 piece
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.
£ 0.50 -
TANARSART Peta Bean 100g
Peta beans are commonly stir fried in curry paste and paired with other robust ingredients like garlic, chillies, and shrimp paste.
£ 4.10 -
Round Eggplant/Thai Aubergine 200g
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).
£ 3.30 -
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Galangal 100g
Galangal is a root from the ginger family that looks a bit like a knobbly Jerusalem artichoke. It is widely used in South-East Asian cuisine, particularly Thai cookery and is an important ingredient in Thai curry pastes.
£ 1.20 -
Ginger 500g
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.
£ 3.50 -
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Chayote - 1 piece
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.
£ 1.20 -
Bean Sprouts 260g
The young, tender sprouts of germinated beans, beansprouts are nutritious, white and crunchy.
£ 0.60 -
Small Eggplant/Liten Aubergine 100g
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.
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Guide to Chinese Snacks
In this blog, we take a look at Chinese...
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Oolong Tea - Discover the benefits
In this blog, we discuss oolong tea, how...
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Everything you need to know about Asian vegetables
Check out Sing Kee's guide to Asian...
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Sing Kee Foods' Vegan Sushi Recipe
Let us take a look at sushi and show you how to make your own vegan rolls at home with our simple recipe, using...
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Vegetable tempura and how to make it
Tempura is among the most well-known Japanese dishes, usually consisting of seafood or vegetables that have been...