Curries are among the most popular dishes from Thailand and are prepared using curry pastes. Green curry is probably the hottest kind of Thai curries. Flying Goose Green Curry Paste consists of fiery green chilli peppers with lemon grass, galangal, coriander, and nutmeg. Use Flying Goose Green Curry..
Sambal oelek (or ulek) is a hot spice paste from Indonesia with a thick consistency that is made of red chillies. Oelek (kind of pestle) refers to the way in which the sambal is made in a mortar. Flying Goose Chilli Paste & Basil Leaves contains hot red chilli peppers with spicy basil which give t..
Young Corn (St. 15-17) is sugar baby corn which is harvested very early. Therefore, baby corn or cornlettes are soft and at the same time delightfully fresh with a crunchy bite. In Asian cuisine baby corn is very popular for stir-fry cooking. Flying Goose Young Corn goes very well with other vegetab..
Bean sprouts actually consist of sprouting mung beans. This crunchy and juicy vegetable has a relatively neutral flavor and tastes a bit like Chinese cabbage. Bean sprouts are best eaten al dente and are especially popular in Asian countries for wok dishes with fried noodles and vegetables. The crun..
Yanang is a popular Thai herb. First World Yanang Leaves are ideal for the preparation of a quick and easy authentic Asian dish. The leaf has a typical spicy flavor. First World Yanang Leaves are most commonly used for Keng no mai, a vegetable soup from Thailand and Laos and for Laotian curries...
Coconut milk is an essential ingredient in Asian cuisine and is an excellent source of energy. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk. This layer is very thick and creamy. Flying Goose Coconut Cream contains 21% fat and has a nutty sweet f..