Special blend of soybean and sesame paste with Chinese five spice and fermented soybean curd. A convenient cooking sauce for classic Chu Hou Braised Beef, also great for any meat and vegetable stew or as marinade.
Sesame paste with peanut butter.
Leek flower paste.
Sweet and sour stir fry with battered meat, fish or seafood is an all time favourite dish found in Chinese restaurants all over the world.
This spice paste combines garlic, red chillies and ginger to bring the flavours from Szechuan to your every day stir-fry.
The Cantonese Stir-Fried Rice is an easy every day meal that brings out the natural flavours and fragrance of ingredients. Perfect with fresh ingredients but also a great way to spruce up left-overs.
A combination of dried chilli peppers and aromatic spices is used to create this renowned hot and spicy chicken stir-fry dish.
A touch of chilli and sesame oil, together with the robust flavours of broad bean paste, creates a stir-fry that has become a classic in Szechuan restaurants around the world.
"Chow Mein" or stir-fried noodles is popularly served at Chinese banquets as noodles symbolise longevity.
This Singapore signature recipe brings flavour and fragrance to rice with a touch of garlic, ginger and shallot. It is served with boiled or steamed chicken, chilli sauce and tamari soy sauce.
The famous Singapore recipe originating from the renowned Black Pepper Crab features an exciting blend of black pepper and aromatic spices that makes it ideal for stir-frying or as a sauce for steak.
Nonya Chicken Curry combines both Chinese and Malay cuisine to create a distinctive flavour and bite. Best prepared with coconut milk.
Miso, a soybean paste, is an essential ingredient in Japanese cooking. This specially formulated miso paste with bonito and wakame seaweed is designed to help you create a hearty miso soup.
Pho is a popular meal-in-a-bowl noodle soup in Vietnam. Usually cooked with beef or chicken, this dish is commonly served with beansprouts, sweet basil leaves, lime and chillies.
With a gentle and delicate blend of aromatic herbs and spices, the Vietnamese chicken curry is usually eaten with rice or French bread (baguette).
Scented with aromatic lemongrass and basil leaves and cooked with coconut cream, this easy-to-prepare dish epitomises the clear yet delicate flavours of Thailand.
This famous Moghul recipe combines a rich blend of aromatic herbs and tomato puree with cream or yoghurt to create a chicken dish fit for a king.
The most famous noodle dish in Thailand, Pad Thai, is a balanced combination of subtle spicy flavours and is usually served with crushed peanuts, fresh chives and a dash of lime.
Red Curry is the most popular of Thai curries. A delicate mixture of herbs, spices cooked with coconut cream, makes this a favourite with Thai food lovers.
Recreate Thailand's most famous soup at home with this convenience spice paste that combines the refreshing flavour of lemongrass with fiery chilli peppers.
Create a distinctively tangy, spicy soup with thekimchi Jigae, a traditional Korean soup recipe made from kimchi, the world famous Korean condiment of fermented chilli peppers and vegetables.
Sambal chilli, a staple in Indonesian cuisine, provides the spicy, exotic flavour to the Mee Goreng (fried noodles) which is one of the most popular dishes in Indonesia.
Spicy shrimp paste.
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