One large fresh garlic.
A batch of spring onions.
The young, tender sprouts of germinated beans, beansprouts are nutritious, white and crunchy.
Fresh holy basil.
Pack of fresh Shanghai pak choi.Pack of fresh Shanghai pak choi.
A bag of fresh mixed chilli.
Fresh head of Chinese leaf.
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.
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.
A pack of large chilli peppers.A pack of large chilli peppers.
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.
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).
Fresh lotus root.
A bag of fried tofu slices.