Category Archives: Uncategorized

For a quick meal, try our Instant Hotpots!

Cold nights, it’s dark early – what to do? Let’s do a hot pot or if we have time a Steamboat! This week we look at some of our favourite hot pots from China, Karaage mixes from Japan – Karaage is delicious fried chicken and a real favourite. For those on the go, looking for a quick but delicious meal we present 5 pre-prepared hot pots also from China. Simply add hot water, wait a while then eat.

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Karaage

There are 3 main Hotpot prepared packets from China. In the red packet, we have an instant vegetable hot pot from Ottovo Distributors. The vegetable sachet includes Cabbage, Bamboo Shoots, Bracken, Scallion and Bok Choy. The sauce is hot with chilli, ginger and other spices with a soy bean oil base.

Then we have two delicious varieties of hot pot from Scyumei. One is Sichuan with a spicy flavour. It has chilli, sichuan pepper, ginger and spices with sweet potato noodles. Vegetables include Konjac, Potato, Lotus, Bamboo Shoots, Enoki Mushrooms and Black Fungus. It provides a serving for one. The second variety has a mushroom flavouring and is also made by Scyumei. With similar vegetables it has a different sauce with a stronger mushroom flavouring.

We offer two Karaage coatings, one garlic based and the other plain. But in reality there is nothing plain about these mixes with ginger, onion, red pepper and soy. The perfect batter for your Karaage Chicken. These come from the Nisshin Salfun Company of Japan. Each packet will serve two people.

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Last but not least we feature our popular instant Hot Pots from Ottovo Distributers. These are pre-prepared for one and there are four different varieties. One is the cold mixing Hotpot. This simply means with its oil content it’s easier to bring this one to the boil from a cold start. The second one is an Instant Vegetable Hotpot. With a similar range of vegetables, it’s a little milder chilli and does not contain noodles. Then we have a Hotpot with sweet potato noodles from the New World Distributors. This one features mushrooms and black fungus. These are convenience meals, and it really is just add hot water, wait a little while, then eat and enjoy.

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And please make sure you try this delicious citrus based sauce from Japan. Known as Tokusen Dai Dai Aji Ponsu, it’s both tangy, salty and sweet with orange juice, soy sauce, Shitake Mushroom, Bonito Tuna, Sake and Alcohol Vinegar. It adds real tang to all your favourite Japanese delights.

Look for these products and more here on our website – choose the country or category.

And please feel free to come into 185 Russell Street in the CBD – and ask our friendly staff to recommend the right products to suit your tastes.

For the widest choice of Asian groceries always shop at Tang – The Asian Food Emporium.

Matcha – Biscuits with crunch… and flavour!

At Tang: The Asian Food Emporium, like you we love Matcha. Made form Green Tea extract we stock a wide range of Matcha products – Biscuits, Chocolate, Cakes, Icecream, drinks,… Here are some of our more popular biscuits and chocolate Matcha delights – and some delicious drinks from Taiwan in Apple, Mango, Banana and Papaya flavours.

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Bourbon Biscuits are made in Japan. This week we have four varieties from Bourbon and one from Country Ma’am.

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From Bourbon let’s start with Mini Sylveine Matcha biscuits. Coated in delicious milk chocolate (but relatively dark), these are delicious little triangles of Matcha flavoured biscuit with a sweet creamy central layer. Each 140g packet holds 14 biscuits, more than enough for morning or afternoon tea – or both!

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Also from Bourbon we present the Mini Baum Rollup ‘Uji’ cream Cookie. A sweet Matcha flavoured treat, each 148g packet holds 16 individually wrapped rollups or ‘Uji’. A Matcha outer layer enveloping a creamy sweet inner biscuit. Try them, you’ll love them.

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For a more traditional style biscuit Bourbon offer the Alfort ‘Uji’ Matcha Cookie. A traditional baked biscuit with a delicious Matcha topping. The 168g Packet contains 16 scrumptious biscuits. A must for your kitchen, your office or you handbag!

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And the final offering from Bourbon is the Roannu ‘Uji’ Matcha Cookie. Each individually wrapped cookie is two biscuit layers with a central creamy and sweet Matcha layer. Each 148g packet contains 20 delicious cream biscuits. Perfect to enjoy with a steaming cup of green tea.

With Matcha originating in Japan, these biscuits are all authentic and contain genuine Matcha Powder (Green Tea).

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Our final Matcha Biscuit this week is from Country Ma’am, another Japanese biscuit brand produced by the Fujiyama Corporation. This is a parfait biscuit – perfect for adding to those sweet desserts, like Matcha ice cream, or vanilla for that matter! Why not chocolate? It’s a light refreshing Matcha parfait that adds a gentle crunch to any dessert. Each 147g packet carries 14 individually wrapped parfait biscuits. So good, so nice!

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Perhaps you may like to try a range of flavoursome and delicious milk drinks from Taiwan. Mango, Apple, Banana or Papaya. Each drink is sold in a 500ml can that is great for chilling and all contain real fruit juice in a milky base. Try one, try them all – they’re different but delicious.

Please come and make your selections in our store – 185 Russell St  – 7 days per week, open daily from 10am until 11pm. To find any item visit our website and look up the country of origin to discover the products store location here.

Or ask our friendly staff when you are stocking up on your weekly groceries.

Tang: The Asian Food Emporium – Melbourne’s best selection of Asian groceries. Shop with us – you’l feel like you’re home again.

STEAMBOAT – A Chinese feast for friends.

It’s that time of year. For weeks we have introduced you to new hot pots from China, Korea, Japan and Malaysia. Here’s what to do with them! It’s time for a traditional Chinese Steamboat – where your guests and diners get to choose from a wide array of raw and marinated ingredients then dip these in tasty simmering stocks. Lightly cooked organic meats and fish are best for Steamboat. Salted Duck Eggs, salted radish and pickled mustard greens are a must – Always available at Tang: The Asian Food Emporium.

Try this recipe from Kylie Kwong as published on the ABC website…

Ingredients

  • 700 g (1 lb 6 oz) small whole squid
  • 300 g (10 oz) organic pork fillet, finely sliced on the diagonal
  • 300 g (10 oz) organic chicken fillet, finely sliced on the diagonal
  • 300 g (10 oz) organic beef fillet, finely sliced on the diagonal
  • 400 g (13 oz) white fish fillets, finely sliced on the diagonal
  • 12 uncooked king prawns (jumbo shrimp), peeled and deveined but with tails intact

Squid marinade

  • 2 large red chillies, halved lengthways, deseeded and roughly sliced
  • 1 teaspoon sea salt
  • 11/2 tablespoons palm sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons ginger julienne
  • 1 tablespoon lime juice

Garlic and ginger paste

  • 10 garlic cloves, crushed
  • 1/2 cup roughly chopped ginger
  • 1 teaspoon sea salt

Pork marinade

  • 2 tablespoons Hoisin sauce
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon Chinese black vinegar
  • dash of sesame oil

Chicken marinade

  • 1 tablespoon oyster sauce
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon light soy sauce
  • dash of sesame oil

Beef marinade

  • 2 tablespoons Chinese BBQ sauce
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon Sichuan pepper and salt
  • dash of sesame oil

Fish marinade

  • 2 tablespoons finely sliced coriander stalks and roots
  • 1 tablespoon peanut oil
  • 2 teaspoons sea salt
  • 1 teaspoon white sugar

Prawn marinade

  • 1 tablespoon finely diced lemongrass
  • 1/4 cup finely sliced spring onions (scallions)
  • 1 1/2 tablespoons ginger julienne
  • 1 tablespoon Shao Hsing wine
  • 1 teaspoon sea salt
  • dash of sesame oil
  • 1 fresh bamboo shoot — about 750 g (11/2 lb)
  • 18 live mussels — about 350 g (11 oz) in total
  • 12 live sea scallops
  • 1 bunch choy sum
  • 1 bunch green asparagus
  • 1 Chinese white cabbage
  • 2 cups bean sprouts
  • 1/3 bunch mint
  • 1/3 bunch sweet Thai basil
  • 1/3 bunch coriander
  • 1/3 bunch Vietnamese mint
  • 300 g (10 oz) fresh Hokkien noodles
  • 2 salted duck eggs
  • 3/4 cup fresh black cloud ear fungus
  • 75 g (21/2 oz) fresh shiitake mushrooms, stems discarded
  • 6 braised dried Chinese mushrooms

Stock

  • 3 litres (3 quarts) water
  • 4 spring onions (scallions), trimmed and cut in half crossways
  • 10 garlic cloves, crushed
  • 20 slices ginger
  • 60 g (2 oz) galangal, peeled and sliced
  • 3 lemongrass stalks, bruised
  • 2 tablespoons sea salt

Dipping sauces

  • combine 3 tablespoons oyster sauce with 1 teaspoon sesame oil
  • combine 2 tablespoons of each of hoisin sauce, Chinese black vinegar and Chinese BBQ sauce
  • combine equal quantities of finely sliced salted radish and pickled mustard greens
  • combine 1 teaspoon dark soy sauce with 2 teaspoons light soy sauce, 1 teaspoon diced ginger and a dash of sesame oil

Condiments

  • light soy sauce
  • fish sauce
  • Chinese mixed pickles
  • finely sliced large red chillies
  • lemon wedges
  • Sichuan pepper and salt

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Method

Clean squid by gently pulling head and tentacles away from the body. Pull out the clear backbone (quill) from inside the body and discard entrails. Cut tentacles from the head just below the eyes; discard head. Remove side wings and fine membrane from the body. Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.

Cut the squid down the centre so that it will open out flat. Using a small, sharp knife, score shallow diagonal cuts in a criss-cross pattern on the inside surface. Cut scored squid into 5 x 2.5 cm (2 x 1 in) pieces and place in a bowl.

For the squid marinade, pound chilli and salt into a rough paste with a pestle and mortar. Add palm sugar, pound lightly, then stir in fish sauce, ginger and lime juice. Add marinade to the squid in the bowl.

Place pork, chicken, beef, fish and prawns in separate bowls, then set aside while you prepare the garlic and ginger paste.

Pound garlic, ginger and salt together with a pestle and mortar until you have a rough paste. Divide this paste between the pork, chicken and beef.

Add the five lots of marinade ingredients for the pork, chicken, beef, fish and prawns to their respective bowls. Thoroughly mix the contents of each bowl, then cover and refrigerate for 2 hours.

To prepare the bamboo, cut the horn-shaped shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm (1 in) off the base. Cut into 5 mm (1/4 in) wide strips, add to a pan of cold salted water and then boil rapidly for at least 10 minutes. Drain and refresh under cold water. Repeat this process of boiling from a cold-water start, draining and refreshing twice more to remove any bitterness. Set aside. (Any leftover bamboo can be placed in cold water and stored in the refrigerator for up to 3 days — it makes a delicious addition to stir-fries and braises.)

Scrub, debeard, rinse and drain the mussels; set aside.

Clean the scallops, leaving them attached to their shells.

Trim ends from the choy sum, then cut crossways into 3 pieces and wash thoroughly; drain. Wash the asparagus and snap off the woody ends, then peel the lower part of the stem and cut into thirds on the diagonal. Discard outer leaves of cabbage, then slice cabbage in half lengthways, remove core and cut crossways into about 4 pieces and wash thoroughly, pulling pieces apart to separate leaves. Wash bean sprouts and all the herbs thoroughly; drain well. Pick sprigs from the herbs.

Blanch Hokkien noodles in boiling salted water until ‘al dente’ — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.

Bring a pan of water to the boil, add salted duck eggs and boil for 9 minutes. Drain, refresh in cold water, then peel and cut into quarters.

Arrange bamboo, mussels, scallops, choy sum, asparagus, cabbage, bean sprouts, herbs, noodles, eggs and mushrooms in simple serving bowls. Place these on the table, along with the bowls of marinated meats and seafood.

About an hour before your guests are due to arrive, make the stock. Place the water in a large electric wok — about 35 cm (14 in) in diameter. Add all remaining stock ingredients and bring to the boil, simmer, uncovered, for 20 minutes. Turn off heat, cover and set aside.

Finally, arrange all the dipping sauces and condiments in small bowls on the table, allowing two bowls of each.

When everyone is ready to sit down and eat, place the electric wok in the centre of the table. Reheat stock and invite your guests to choose their own meat, fish and vegetables to cook in the simmering stock, before dipping them in their favourite sauces and condiments. Towards the end of the meal — generally a long and raucous affair — the noodles are added to the rich, full-flavoured stock and slurped.

Enjoy!

Source: abc.net.au

All the ingredients mentioned can be purchased at Tang: The Asian Food Emporium (excluding fresh meat and fish). As well at Tang we offer a wide range of pre-prepared Hot Pot sauces and stocks, ready to heat, eat and enjoy. You can find them in our Chinese, Korean, Japanese and Malaysian selections. Check at our store site map here and drop by to make you selections at 185 Russell St, Melbourne CBD everyday between 10am and 11pm, seven days a week.

Don’t hesitate to ask for advice, our friendly staff will assist you in making the selection that best meets your taste and your needs.

Tang: The Asian Food Emporium – for the taste of Asia

Latest New Products from Korea, Japan and China

It’s time to view more new products now stocked at Tang: The Asian Food Emporium. These are all new on our shelves and just waiting for you to try them. Topokki Sauces from Korea, Pasta Sauces from Japan.Peanut treats from Japan, Dried Blueberries from China (high in antioxidants).

And for snacking – special dipping chips which are very ‘moreish’, one chicken flavoured and one ranch style – onion and pickle, both from Korea.

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Finally let’s not forget those with a sweet tooth – Elise Hokkaido Cream Wafer Biscuits – so yummy! Wash it all down with Pasion, a cordial base drink made form Ao-ume (Plum) and Honey.

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For the vegetarians let’s start with Bibigo Soybean Paste Stew. With mixed vegetables, shiitake mushrooms, King Oyster mushrooms, radish, green onion and red peppers – seasoned with soya bean paste, real pepper powder, salt, clam stock, kelp, anchovy and garlic extract, it’s a powerful taste sensation straight from Korea. Just enough for you. Microwave and eat!

Snack on Peanut treats from Popponuts savoury yet sweet –  with shrimp or prawns. At 75 to 80g, just enough peanut goodness for you.

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At Tang we have 6 new Topokki sauces. These are prepared for dipping rice cakes in – Sempio has sweet and mild or spicy – with enough in each 150g pack for 3 servings.

Try the Hot Pepper Topokki for something that extra little bit spicy. Or the Sweet and Spicy Sauce from Beksul – both red and black pepper – to tickle your taste buds! Chung Jung One offer the final new sauce in our Topokki sauce range – Spicy and Sweet with a touch of Oyster extract – in the ‘home made’ style.

Maybe you prefer a more traditional Pasta Sauce? Go out on a limb and try the Japanese versions of ‘Napolitan’ or ‘Arrabatia’ from the Pasta Kitchen Range. Both are designed for a quick snack for one. Prepare your pasta, heat your sauce and serve – so delicious!

And to finish off your meal try the really flavoursome Dried Blueberries from Three Squirrels. Share them or keep them all to yourself – if you can. Try them with Hokkaido Azuki Cream Wafers – melt in your mouth sweet biscuit treats filled with a delicious red bean (Azuki) paste. From Bourbon Elise of Japan, these are a gorgeous sweet treat to finish any meal – or just snack on.

And lastly check out our new dipping chips from Korea. Try Chicken or Ranch Sauce, savoury and the perfect snack.

Find all these items and more on our website then visit us at 185 Russell St, Melbourne, 7 days per week from 10am til 11pm.

At Tang: The Asian Food Emporium you will truly find the taste of Asia. Enjoy!

Dragon Boat Festival – Tuesday May 30th

This week coming we have the celebration known as Duānwu Jie (pronounced ‘dwann-woo-jyeah). This festival is traditionally celebrated on the 5th day of the 5th month of the Chinese Lunar Calendar. It has a history of over 2000 years. And it’s time for Sticky Rice Balls and Dumplings! There are Dragon Boat Races and other healthy outdoor pursuits in honour of Wu Zixu, the loyal courtesan to the Emperor in 340-278 BC.

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Dragon Boat Racing in Melbourne

Wu Zixu ended his life when the Emperor King Fuchai ignored his advice to the detriment of the Kingdom. He leapt into the Miluo River. When his body couldn’t be found, the people fed Sticky Rice Balls to the river fish so that his body would not be consumed.

 

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This tradition continues today and is known as Qu Yuan Commemoration – Sticky rice is eaten in memory of this loyal servant to the Emperor. The favoured form of serving is as Zongi (or Zongzi). Traditionally many families make Zongi themselves but now with everyone having busy lives it is also convenient to buy Zongi ready made. At Tang we have a great range of delicious Zongi – Packaged ready to heat and eat.

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For those not familiar with Zongi, it presents as a pyramid of glutinous rice wrapped in reeds or bamboo leaves. Various fillings are added to the rice – such as jujube in the North of China. In the South sweetened bean paste, fresh meat or egg yolk are preferred.

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The festival is often called the Dumpling Festival. Dumplings and Sticky Rice Balls are very popular and very delicious. Here at Tang we have a wide variety to choose from in our freezers. You can look here on our website to make your selection. Ask our knowledgable staff as to which they prefer. All are high quality and very flavoursome. It’s time to choose your Zongi and Dumplings!

 

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It is also traditional to drink Realgar Wine. ‘Realgar Wine drives evils away’. This is a fermented alcoholic drink made form cereals and realgar powder. In ancient times everyone believed that realgar was an antidote for all poisons, that it killed insects and it ‘drove away evil spirits’.

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This year on Saturday May the 27th you can view Dragon Boat Racing at the Docklands Boating Hub. This is located at the end of Collins St in the old North Wharf Harbour.

It may be cold, so make sure you have filled up with savoury and sweet Zongi and the many dumpling treats at Tang: The Asian Food Emporium, located at 185 Russell St, Melbourne. We look forward to seeing you soon.

It’s getting colder! Get warm with Hot Pots, Soup and Tea from Tang

At Tang: The Asian Food Emporium we have selected the very best products from all over Asia.

This week we continue with warming winter wonders from Korea and Japan – ready for you to eat! Just pour into a dish or saucepan, heat and eat. We have something for everyone – Kimchee Nabe Soup from Korea, Japanese Hot Pot Soups and Korean Ginseng Chicken Stew. Enjoy Honey Aloe, Honey Ginger and Honey Citron Teas with your meal or by themselves. Or if you prefer savoury try Miso soups from Japan – ready to serve – just add hot water. And finish your meal with Green Tea Matcha Biscuits from Korea or ‘Champagne’ flavoured Chocolate Caplico Sticks.

[Whilst I’m writing this we’ve opened a bag of Murasaki Imo Chips from Japan. Very more-ish. Dark purple sweet potato chips, lightly salted – small 100g bag – heavenly]

We start with soups from the Daisho Corporation. Try the Kimchee Nabe Soup – Spicy with Chilli, Pepper, Fish Sauce, Kimchee Extract and Sesame Oil. Prepared and ready to serve – just add your choice of protein – pork, chicken or beef with fresh vegetables – bean shoots, spring onion, cabbage or green leaf vegetables. Each vacuum sealed packet serves 3 to 4 people. You must also try Daisho’s Miso Kimchee Nabe Soup, obviously with the addition of Miso but zinging with ‘real pepper flavour’.

Daisho also present two tasty Japanese Hot Pot Soups. no MSG, these soups are ready to heat and eat. You need to add Tofu, Mushrooms, Onions, Scallion (Spring Onions), Chinese Cabbage and Chicken legs or thighs. You can pick up all these fresh ingredients from Tang: The Asian Food Emporium. Vary your ingredients – try salmon, sausage, boneless ham, spinach, pumpkin, potato, asparagus or lettuce. Daisho Hot Pot Soups come in two flavours – Soy Sauce flavour and Miso flavour. Rich and uncondensed you’ll be pleased when you serve it with its smooth and delicious taste – Each packet serves 3 people.

Currently at Tang we carry two popular varieties or Korean Ginseng Chicken Stew. Heated and ready to eat in 5 minutes, these stews are delicious and flavoursome. From Shin Sun Mi their one kilo pack is free from preservatives, vacuum packed and ready to eat – garnish with fresh scallion and add extra vegetables if you like. CJ Freshway also have a Ginseng Chicken Stew prepared Korean style. At 800g it contains Chicken, Ginseng, Chestnut, garlic, dates, glutinous rice and is seasoned with salt and black pepper. Just heat for 5 minutes and its ready to serve.

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Miyasaka Miso Concentrate 20pk

For a quick snack or entree try the prepared Miso Soup from the Miyasaka Corporation of Japan. Good value at 20 satchels per pack.

You may enjoy Honey Tea from Korea. At Tang we offer you three popular flavours – Honey Aloe Tea, Honey Ginger Tea and Honey Citron Tea. The product comes as a gel in a 1kg jar. Stir 3-4 teaspoons of the gel into hot or cold water. Sip and enjoy.

 

And finally serve some delightful Green Tea Matcha Biscuits from Japan – coated in smooth milk chocolate. Or for total decadence, put out the Caplico Sticks – Champagne flavoured! With 9 to a pack from the Glico Corporation of Japan, these are simply exotic and to die for. Chocolate excess! Is there such a thing?

Remember we are open 7 days per week from 10am until 11pm at 185 Russell St in the Melbourne CBD.

And if you need help to find those treats you have your heart set on? Check out our website and see if you can find it. In most cases you will. Otherwise ask our friendly staff when you next drop in – we are here to serve you.

Gimbap, Egg Rolls, Delicious Rice Rolls and Sauces

Lets start rolling – with delicious Egg Rolls (China), Gimbap (Korea) or Sushi Rolls (Japan) known there as Hosomoki. And we need dipping sauces – preferably hot to the taste!

Here at Tang we can supply you with all the right ingredients to make these delicious and satisfying treats.

This week we will present some of the more popular products you need to use to create the very best Gimbap, Egg Rolls and sauces for dipping.

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From Korea we present a range of Grilled Laver (Seaweed) for making and rolling Gimbap – seaweed rice rolls with your choice of ingredients – beef, chicken, seafood, vegetables. Gimbap (or Kimbap) are served with a soya dipping sauce or a chilli soya dipping sauce. Or for the really adventurous – a hot hot pepper sauce.

The big difference between Gimbap and Sushi is the filling. Sushi use steamed white rice flavoured with vinegar. Gimbap uses a sesame oil and is generally sweeter.

Try the Sempio brand with 50% less salt. Easy to use this is the Korean version of the popular Japanese Seaweed – Nori. It’s grilled and dry. Buy a 6 pack and get two packs free!

Or for a different flavour select the Samsung company’s roasted and seasoned Laver. This product uses corn oil, perilla oil, sesame oil and salt in the roasting process. It has a nutty flavour and is excellent for just that little subtle difference in serving your Gimbap Rice Rolls with chicken or beef. Here you buy 8 and get 2 free in a pack of 10!

Similar again from Sejong Global we have another roasted Laver (seaweed), again using corn oil, sesame oil and salt. Perfect for all your Gimbap recipes. Buy 8 and again get 2 packs free in the handy 10 pack package.

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For something quite different why not try preprepared Egg Roll casings made from Purple Sweet Potatoes. Exciting and eye catching, a wonderful addition to that special meal. From hong Kong these shells come four to a pack and are made by LFY (HK) Limited – bright and beautiful – these egg rolls will not only look spectacular but will taste superb.

Tang have a full range of Soy Sauces and Soy dipping sauces and pastes.

But lets get really adventurous – lets prepare some hot dipping sauces. to do so you will need some high quality hot pepper pastes. Here we offer you two brands, both excellent and very popular.

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First from Taeyangcho company of Korea we have four popular Red Pepper Pastes. Two have soya bean and rice bases. Sold in handy margarine style containers each weigh 500g and in Korean terms hold 17 servings per pack. One is a medium hot pepper paste, the other is Very Hot and if this is based on Korean standards that is HOT! Mix it with soy sauce, or sesame oil for a great dipping sauce.These also come in fermented varieties being hot – and very hot! Fermented varieties also have added malt and rice wine spirit.

Try them and you will no doubt be back for more.

Tang: The Asian Food Emporium is open from 10am until 11pm. 7 days per week at 185 Russell St. Check our website for our full range of products