Dudu Eats, who you may recognise from socials, has dropped another batch of her fiery and aromatic Thai chilli oil. It's made better by jammy shallots and garlic inside.
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Meet the love child of peanut butter and caramel. This deep and nutty spread is indulgent without being too sweet (this is a big thing for us). Love it on toast, on oats, or even stirred into a sauce!
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This versatile, tangy, spicy chilli vinegar is ideal for all Asian salads, noodles, splashed into broths, and especially dumplings. Save yourself the steps of making your own sauce!
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A dangerously good Thai topping made from a blend of crunchy shallots, garlic, chillies and other aromatics. Epic on rice bowls, soups, noodles and MORE.
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Not your average rice vinegar, this one has added umami brought on through fermentation in 100-year-old casks, and being flavoured with kombu, bonito flakes, mirin, and mushrooms. Use to marinate or finish dishes.
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Sub your morning coffee for something lighter this season. This premium matcha powder is has the perfect balance of earthy-sweetness. Whisk up and enjoy over frothed milk.
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Ever tried Filipino hot sauce? It's a fruity, tangy, tamarind-y condiment that's ideal as a marinade, dip, or drizzle. You can even use it as a base to make your own Sinigang (Filipino broth) at home.
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Try the Thai chilli oil in a recipe curated by Romany (Dudu Eats) herself. In this box, you get the written recipe, and ingredients to make a Thai dipping noodle salad.
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This delicate spread captures the essence of sweet-Malaysian flavours. It's a rich coconut-curd, infused with aromatic pandan. Keep it simple and enjoy with warm toast and butter.
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This peanut sauce is an adaptation of the maker's family recipe, hitting all of the Malay flavour notes we know and love. Pair with crunchy veg, rice, tofu, or chicken wings.
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We're as intrigued as you are. Family run company, The Wasabi Company have dropped a smooth, unfiltered wasabi flavoured vodka
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As a simple, yet flavour-bursting weeknight meal, throw together a spicy, coconut-y Balinese curry. Simply fry the sauce and add in your fillings, this one is particularly good with ox cheek or aubergine, but use what you have!
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Take a whirl at your own Korean fried chicken. This authentic Yangnyeom sauce, made from fermented gochujang and soy sauce is good to go, simply heat, and toss your wings through.
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Jin Jin is a Korean elixir made from live cultures, enzymes, fruits, and vegetables. It's ideal for those in need of a post-summer cleanse, and has a sweet-sour flavour profile.
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