Tom Yum paste is made by mixing a number of herbs and frying them in oil. Typically used to make Tom Yum soup, this paste can be used to make other types of soup or utilized as noodle flavoring.
Udon noodles are thick wheat noodles of Japanese origin. They are usually eaten hot as a noodle soup in its simple form. Udon noodles have become part of Chinese cuisine due to their exceptional feel and flavor.
Wakame is an edible seaweed or sea vegetable. Wakame seaweed is quite popular in Chinese kitchens due to its sweet flavor and is usually served in salads and soups.
A wok is a round bottomed, steep sided cooking pot that originated from China. Woks are ideal for stir frying vegetables and meats, steaming with bamboo inserts, deep frying tempura, and much more.
Yaki Nori seaweed is the name given to an edible species of seaweed. Yaki Nori is produced by shredding edible seaweed and then pressing it into thin sheets. It is used in the majority of Chinese sushi due to the exceptional taste it adds to foods.
Yakitori sticks are bamboo rods used when grilling yakitori, a grilled dish commonly made with bite-sized pieces of chicken and vegetables. It is usually grilled over binchōtan charcoal.
Coconut milk is a nutrient dense food made from combining coconut meat with water which helps to build up the immune system and fight off ailments. It's very good whether cooked into a curry, used uncooked in a smoothie, used to make a dessert or as a milk substitute in a cake recipe.
Jasmine rice, also known as Thai fragrant rice, is a long-grain type of rice that has a sweet, aromatic scent and a fine, pandan-like aroma. Jasmine rice is a robust source of vitamins, minerals and fiber to the body.
Coconut milk is a nutrient dense food made from combining coconut meat with water which helps to build up the immune system and fight off ailments. It's very good whether cooked into a curry, used uncooked in a smoothie, used to make a dessert or as a milk substitute in a cake recipe.
Thai white rice is a long-grain rice available in brown and white varieties. The grains are light and dry, and separate easily when cooked. After cooking, the grains remain fluffy and separate, making this versatile long grain rice particularly suitable for salads, pilafs, casseroles, and stir-fry dishes.