Kara UHT Natural Coconut cream classic provides no cholesterol, no preservative, no trans fat, no ar..
Koon Chun Pickled plum or preserved plum is mostly used in many Chinese cooking like steaming fish a..
Musaman Curry from Aroy-D is almost ready to serve just add choice of meat, but chicken or beef are ..
Palm Heart from AC. Palm heart is good when stirred-fried with shell fish, like shrimp, squid, musse..
Picked Galanga (Kha) is made from fresh galanga. Pickled galanga (Kha) provides flavour and aroma to..
Pickled Garlic. Finely chopped and mixed in Thai omelet, pickled garlic goes well with plain porridg..
Pickled Khi lek Leaves from Cock. This is a unique traditional Thai vegetable used for khi-lek curry..
Pickles Lotus Rootlets from Cock. Lotus root is another local Thai vegetable. Pickled lotus rootlet ..
Pickled Mud Fish (Pla lah in Thai / MAM CA LOC) Generally used in Northeasthern Thai and Laos dishe..
Pickled Rhizome Strips from Double Horse. "Known as "Kra chai"in Thai. The finger roots are added t..
Preserved ginger (slice) from AC is served as side dish in Thai dish like duck over rice, as well as..
Preserved ginger strip is used for stirred fried dish like ginger chicken or mixed vegetable. Preser..
Preserved Lemon from Thailand. Preserved lemon is used for stewed chicken and duck soups with Chines..
Quail Eggs Whole in Water is hard boil quail eggs or Kai Nok Kra Tha in Thai. Quail egg is ready to..
Rambutan in Syrup from Chao Koh. Rambutan or 'Ngaow' in Thai, is one of the common known fruit with ..
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