Sweet spicy lemongrass and roasted chilli BBQ paste.
Street Food Inspiration
Panggang Paste evokes for us Teluk Tempoyak fishing village in Penang Island. It is there that we tasted the dish Ikan Bakar (Malaysian BBQ Fish), the founding inspiration for this flavour. Freshly caught fish smothered in a chilli sambal, wrapped in banana leaf and baked over charcoal fire – best enjoyed beside lapping waves against the seashore!
Like the sambal we had, the Panggang Paste is a blend of crushed onion, chillies and lemongrass, gradually hand-cooked, flavoured with belachan shrimp paste and oyster sauce for umami depth.
MARINADE to cover salmon fillets & oven bake.
STIR FRY with chicken/prawns/seafood & tomatoes/coconut milk.
Make a BROTH by adding coconut milk & stock.
Typical Values per
of which saturates
of which sugars
Tomato, Red Peppers, Rapeseed Oil, Water, Onions, Sugar, OYSTER Sauce [Water, Sugar, OYSTER EXTRACTS (MOLLUSCS), Salt, Modified Corn Starch, Caramel Colour, Potassium Sorbate], Teriyaki Sauce [SOY Sauce, Wine (contains SULPHUR DIOXIDE), Sugar, Rice Vinegar, Salt, Spices], Garlic, Lemongrass, Salt, SOY Sauce [Water, SOYA BEANS, WHEAT, Salt], SHRIMP Paste [SHRIMPS (CRUSTACEANS), Salt], Cornflour, Spices, Concentrated Lime Juice, Ginger, Tamarind Puree, Chillies (0.6%).
ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in BOLD. Made in a factory that handles other allergens including Nuts.