PRODUCT INFO Sadao leaves are small to medium in size and are elongated and oval to lanceolate in shape. The green leaves are thin and tear easily and have a smooth texture. The edges of the leaf can vary with some jagged spots mixed with flat sides. The leaves grow on small, but thick stems and each stem can grow 5-15 leaflets. Sadao leaves are tender and have a very bitter taste. The sadao plant also bears fragrant white flowers that are edible and offer a bitter, green flavor when cooked. Sadao leaves are an excellent source of antioxidants such as rutin and quercetin. USES Sadao leaves are best suited for cooked applications such as boiling, sauteing or stir-frying. The young leaves are often parboiled or pickled and eaten as an accompaniment to other dishes. Sadao leaves are also traditionally served with Nam Pla Wan, which is a Thai dipping sauce that uses tamarind juice, fish sauce, dried chilis, shallots, and palm sugar. This sweet sauce helps cut the bitterness of the Sadao leaves to create a sweet and sour, savory combination. Sadao leaves pair well with meats such as chicken, pork, beef, and white fish, tomatoes, aromatics such as garlic, ginger, and onions, fish sauce, and other sweet dipping sauces. Sadao leaves will keep up to a week when stored fresh in the refrigerator. SEASON Young neem plant are available year-round.
SKU: 217537123517253 Morning glory, is a hollow-stemmed semi-aquatic plant with long lance-like leaves. It's used throughout Asia but is perhaps best known by visitors to SE Asia who've seen theatrical street vendors cook it, then throw it across the street to be served up to goggled eyed and gasping tourists! PRODUCT INFO Chinese Morning Glory, botanically classified as Ipomoea aquatica, grow on an herbaceous, trailing vine that is found in humid, tropical lowlands and belongs to the Convolvulaceae, or morning glory family. Also known as Kangkung, Kankun, Chinese spinach, Water spinach, River spinach, and Swamp cabbage, Chinese Morning Glory are a popular leaf vegetable prized for its crunchy stems and tender leaves and can be found in most Southeast Asian cuisines. USES Chinese Morning Glory can be consumed raw or in cooked applications such as steaming, boiling, or stir-frying. Young shoots can be made into a salad and served with green papaya, but the fragile leaves need to be washed thoroughly before use. Chinese Morning Glory are commonly stir-fried in oil and served as a side dish or combined with other vegetables and meats to make a complete meal. They can also be used in curries, soups, and coated in a batter and fried to make a crispy appetizer. Chinese Morning Glory pair well with aromatics such as ginger, garlic, and onions, chili peppers, bay leaves, nam phrik, vinegar, soy sauce, fish sauce, sesame oil, peanut sauces, cuttlefish, and meats such as chicken, pork, and beef. They are highly perishable when fresh and will keep up to 1-2 days in the refrigerator. SEASONS Chinese Morning Glory is available year-round.
In Laos, (it known as pak i tou, lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient. Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai, is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called sangig, particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles. The Garo, Khasi and Jaintia tribe of Meghalaya also use it in their cuisine. The Garos call it Panet (pronounced Phanet). They use it to prepare cold sauce (Ind. Chutney) with added ingredients like fermented fish, chilly, onions sometimes roasted tomatoes.
Ingredients - Anchovy - 70 % Salt - 29 % Sugar - 1 %
Main Ingredients: 98% anchovy, salt, water. Other components: â?¤ 2% User: Fish sauce is used directly or for processing food.
HANG XANH CO.LTD - Our Company is the leading export company in Viet Nam specializes in all kinds of fishery products such as Dry Fish scale, Frozen Fish skin, Dry Fish skin, Dried fish maw, Dry baby shrimp, Dry anchovy, ......Fresh and dried Fresh Fruits, Animal Feeds,..... We have over 10 years of experience export to all over the world, our main markets to be listed Europe, Middle East and Asia ( China, Taiwan, Korea, Singapore,...),...
Frozen chicken, chicken eggs, chilly sauce, sambal, charcoal, live tropical ornamental fish , dried bsf larvae, live mud crab, vennamei shrimp, cork fish, mackerel fish, mackerel tuna, skipjack tuna, red/white snapper, anchovy.
Canned Fish, Sardines, Petingas (small sardines), Tuna fillets, Tuna belly, Garfish (sea-needle), Cantabrian anchovies, Atlantic pomfret, Black scabbard fish, Pates in olive oil, escabeche sauce and others..
Food products, pickled shrimps sauce, shrimps paste, shrimps powder, fish cracker, anchovy, palm sugar, fried coconut paste, bicarbonate of soda .
Ma Mi premium fish sauce ( Nuoc Mam Viet nam) Multi - Purpose cooking condiment 23.6 oz (regular, 23.6 oz)
Ma Mi is proud to be a premium fish sauce brand in Vietnam and Asia Pacific, also be recommended by professional chefs to use as one of their secret ingredients. Mainly used in Southeast Asia or East Asia cuisine. The savory and sweetness give the dishes a rich and unique taste, as well as a large amount of protein from anchovies.
Premium Fish sauce ( Nuoc Mam Viet Nam) Multi-Purpose cooking condiment 23.6 oz (premium New Version, 17 oz) High Nature Protein Content!
Processed Food, Foodstuffs, Marine Products, And Agricultural Products.
Grocery Product.
We offer fish sauce anchovy extract - Origin : Vietnam - Composition: anchovy fish, salt - Light brown color liquid, pleasant aroma and has no visible foreign matters - Stability: stable under normal conditions - Shelf-Life: 1 years - Conditions to Avoid: extreme heat - Hazardous decomposition: polymerization will not occur
Home Made Sambal Chilly Sauce with 2 Flavour Garlic and Shrimp Paste Using Fresh Ingredients Price: 1-999: $4.5/bottle >1000: $4 /bottle
The real canned sardine, simple, versatile, for true connoisseurs of this nutritious fish, complete and with an intense flavor. It can be used as an ingredient in multiple recipes or enjoyed directly with a toast and a glass of very fresh green wine. At LU�?AS�® we work, for over 120 years, the true and authentic Portuguese sardines (Sardina pilchardus) captured in the Atlantic, according to the traditional Portuguese method, which we select and prepare by hand, one by one, to be steamed pre-cooked and then canned with the most varied ingredients, drizzled with different sauces or, simply, with olive oil. The temperature of the currents, the geographical location and the mixture of species are some of the explanations that confirm that ... in the Portuguese waters live the best fish in the world. LU�?AS�® Premium Portuguese Canned Fish products are like Port Wine: they improve over time, turning what's already excellent into a sublime experience. Taste the excellency that a century of experience from the oldest and most refined Portuguese Premium Canned Fish Brand can offer you.
Fmcg, Agro ,Fresh, Auto Parts, Machinary Parts.
Canned food Canned food available in the following varities. 1) chicken in curry sauce (285gms) 2) beef in curry sauce (285gms) 3) corned beef (340gms) 4) fish with salted black bean (160gms) 5) spicy anchovies (160gms) 6) spicy prawn (160gms) 7) sardines in tomato sauce (425gms) 8) satay gravy (285gms) 9) kaya with egg spread (180gms) Packing: 1) chicken in curry sauce (285gms) 36 cans per carton. 1580 cartons per 20' fcl.2) beef in curry sauce (285gms) 36 cans per carton. 1580 cartons per 20' fcl.3) corned beef (340gms) 24 cans per carton. 1580 cartons per 20' fcl.4) fish with salted black bean (160gms) 48 cans per carton. 1580 cartons per 20' fcl.5) spicy anchovies (160gms) 48 cans per carton. 1580 cartons per 20' fcl.6) spicy prawn (160gms) 48 cans per carton. 1580 cartons per 20' fcl.7) sardines in tomato sauce (425gms) 24 cans per carton. 1580 cartons per 20' fcl.8) satay gravy (285gms) 36 cans per carton. 1580 cartons per 20' fcl.9) kaya with egg spread (180gms) 48 cans per carton. 1580 cartons per 20' fcl.
High quality dried anchovy fish from Viet Nam factory
