Description
How to cook
Use for Stir fry and seasoning in Chinese foods
Ingredents
| TAMARIND PASTE | 28.5% |
| SOYA BEAN OIL | 20.5% |
| SUGAR | 15% |
| GARLIC | 10.5% |
| SHALLOT | 7.5% |
| DRIED SHRIMP | 5% |
| SALT | 5% |
| DRIED RED CHILLI | 4% |
| FISH SAUCE | 3% |
| YEAST EXTRACT | 1% |
CHILLI PASTE IN OIL 400 g.
฿48.00
Additional information
| Weight | 400 kg |
|---|---|
| Size | 400g. |
