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TRI PACK - KUNG PAO SAUCE, KHAO SUEY PASTE AND STIR FRY SAUCE

Rs. 375.00 Rs. 299.00

KUNG PAO SAUCE Non-Emulsified Sauce INGREDIENTS Soya Sauce (21.1%)(Water, soya sauce, iodized salt, yeast extract, acidity regulator(260), flavor enhancers(627, 631)) Sugar Vinegar Edible vegetable oil(sunflower) Iodised Salt Spices & condiments Thickening & stability agent(1422,1442,415) Chilli paste corn starch flavor enhancers(620,627,631) Tomato ketchup Acidity Regulator(260) and antioxidant(319) CONTAINS PERMITTED CLASS II PRESERVATIVE...

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Quality

Spichi products have been developed keeping in mind the highest quality standards encompassing taste, hygiene ingredients and the manufacturing process. We are 100% FSSAI compliant and ensure that our products adhere to the standards laid out internally along with as per the governing bodies this space.

KUNG PAO SAUCE

Non-Emulsified Sauce

INGREDIENTS

  • Soya Sauce (21.1%)(Water, soya sauce, iodized salt, yeast extract, acidity regulator(260), flavor enhancers(627, 631))
  • Sugar
  • Vinegar
  • Edible vegetable oil(sunflower)
  • Iodised Salt
  • Spices & condiments
  • Thickening & stability agent(1422,1442,415)
  • Chilli paste
  • corn starch
  • flavor enhancers(620,627,631)
  • Tomato ketchup
  • Acidity Regulator(260) and antioxidant(319)

CONTAINS PERMITTED CLASS II PRESERVATIVE (E 211), CONTAINS NATURAL COLOUR(150D), AND ADDED FLAVOURS - NATURAL AND NATURE IDENTICAL FLAVOURING SUBSTANCES

COOKING INSTRUCTIONS

  • Take a pan, add oil, 1 piece of dried red chili chopped into half & garlic. Saute until it's golden brown.
  • Add 4 tbsps(1 tbsp - 15g) spichi kung pao paste & add 1/2 cup of water (100 ml),
  • Add vegetables/ Protein & season as per taste. Once gravy starts simmering thicken with cornflour & Serve HOT!

STORAGE

  • Store in a cool and dry place away from direct sunlight
  • Once open, keep under refrigeration
  • Suitable for vegetarians
  • Mix well before use
  • Do not consume if the pack is puffed or leaked

 RECIPE: For Recipe Click Here

 

NUTRITION FACTS per 100 (g)
Energy (kcal) 143.3
Protein (g) 2.2
Carbohydrates (g) 22.6
Of which sugar (g) 16
Fat (g) 4.9
Saturated Fat (g) 0.6
Trans Fat (g) 0

 

KHAO SUEY PASTE

Culinary Sauces

INGREDIENTS

  • Water, Garlic (14%)
  •  Spices and Condiments (13%)
  •  Onion, Edible Vegetable Oil (Sun Flower Oil) (10%)
  • Sugar, Salt
  • Capsicum, Lemon Grass (2%)
  • Galangal (2%), Kaffir Lime
  • Acidity Regulator (E 260) and Antioxidant (E319)

COOKING INSTRUCTIONS

  • Heat oil in the thick bottom pan
  • Saute finely chopped onion and garlic until golden.
  • Add Spichi Khao Suey Paste and Saute
  •  Add Coconut Milk (Ratio 1:3)
  • Check for Seasoning & Spice level
  • Serve Hot with Condiments

STORAGE

  • Store in a cool and dry place away from direct sunlight
  • Once open, keep under refrigeration
  • Suitable for vegetarians
  • Mix well before use
  • Do not consume if the pack is puffed or leaked

RECIPE: For Recipe Click Here

 

NUTRITIONAL FACTS per 100 (g)
Energy (Kcal) 160.1
Protein (g) 0.9
Carbohydrates (g) 13.7
Added sugars (g) 8.8
Fat (g) 11.3
Saturated Fat (g) 1.5
Trans-Fat 0

 

STIR FRY SAUCE

INGREDIENTS

  • Water
  • Soya Sauce(22%)
  • Water, iodized salt, acidity regulator(260), preservatives(211)
  • Flavour enhancers(627,631)
  • Sugar
  • Tomato
  • Vegetable oyster sauce
  • Modified Starch
  • Mushroom Extract
  • Natural Color (150c)
  • Garlic
  • Hydrolyzed Vegetable protein
  • Spices & condiments
  • Thickening & stabilising agent(1422,415,1442)
  • Acidity regulator(260,330)
  • Contains Permitted Class II Preservatives (211)
  • Contains Permitted Natural Colours(150d, 150c)

STORAGE

  • Store in a cool and dry place away from direct sunlight
  • Once open, keep under refrigeration
  • Suitable for vegetarians
  • Mix well before use
  • Do not consume if the pack is puffed or leaked

 RECIPE: For Recipe Click Here

NUTRITIONAL FACTS per 100 (g)
Energy (Kcal) 78
Protein (g) 1.25
Carbohydrates (g) 13.52
Added sugars (g) 9.00
Fat (g) 2.1
Saturated Fat (g) 0.42
Trans-Fat 0