Asian Spice Kit

Chinese Stir-Fry Spice

• A traditional blend of spices that enhances the flavour of stir-fry dishes and duck.
• Description & Use: Chinese Stir-Fry spice mix is a classic blend of spices that compliments stir-fry dishes, and grilled and roast meats. Sprinkle about half a teaspoon over 500g of vegetables, chicken or seafood while stir-frying. To season roast or grilled meats, rub on 20 minutes before cooking.
• Blended and packed in Australia from imported and local ingredients.
• Contains: Star anise, salt, cumin, ginger, cassia, sugar, licorice root, allspice, chilli, fennel, pepper, coriander seed.
• Heat Level: 2 out of 10 

Amok Cambodian Curry

• Makes delicious Cambodian curries and is excellent for making a traditional Amok Fish Curry.
• Description & Use: A classic Cambodian-style seasoning for fish, prawns, chicken or vegetables. Traditionally cooked in individual banana leaf portions, however Amok may be cooked in a wok for convenience.
• Contains: Chilli, turmeric (Madras & Alleppey), garlic, ginger, paprika, cumin, coriander seed, galangal, makrut (kaffir) lime leaf, kenchur, black pepper, lemon myrtle leaf.
• Heat Level: 6 out of 10

Rendang Curry Mix

• Makes a delicious Rendang Curry when cooked with beef.
• Description & Use: Make an easy Rendang Curry by using 2 tablespoons Herbie’s Rendang Curry Mix to 500g of beef when making a curry. For a traditionally dry Rendang, toast 1 tablespoon of desiccated coconut, and add a sufficient amount to absorb moisture.
• Blended and packed in Australia from imported and local ingredients.
• Contains: Coriander seed, onion, cumin seed, garlic, fennel seed, ginger, chilli, galangal, turmeric, cinnamon quills, cloves, black pepper, green cardamom, lemon myrtle.
• Heat Level: 3 out of 10

Long Pepper Ground

• Ground long pepper has a most unusual musk-like aroma.
• Description & Use: Native to Indonesia, Long Pepper looks like a short rat’s tail about 3cm long. It grows on a small vine related to true pepper and cubeb pepper. The aroma is sweet, fragrant and musk-like and the flavour is similarly musky and peppery. Used in many exotic Asian dishes and clear soups. Long Pepper goes well with galangal, turmeric and kenchur in rich, thick curries. As whole long pepper is difficult to grind, we have added ground long pepper to the range. 2 teaspoons of ground long pepper added to a rendang or Balinese curry, will give it a mystical and authentic flavour.
• Produce of Indonesia packed in Australia.
• Heat Level: 3 out of 10

Thai Green Curry Mix

• Use to make a delicious green curry at home in less than 20 minutes.
• Description & Use: A spicy, tangy, fresh-tasting blend of spices that spices a characteristic Green Curry. Also delicious sprinkled into stir-frys while cooking in a wok, or used as a coating for prawns before frying.
• Contains: Makrut lime leaf, coriander leaf, sea salt, galangal, lemon powder, bell peppers, sugar, garlic, ginger, lemon myrtle, chilli.
• Heat Level: 4 out of 10

Satay Spice Mix

• For making a tasty, home-made satay sauce with peanut butter.
• Description & Use: Makes a delicious home made Satay Sauce, so you can enjoy this traditional sauce with no added preservatives.
• Contains: Coriander seed, cumin seed, turmeric, fennel seed, ginger, black pepper, mild chilli, caraway seed, white pepper, garlic, nutmeg, green cardamom seed.
• Heat Level: 1 out of 10

• Amok Chicken and Pumpkin Curry
• Chinese Chicken Stir Fry
• Satay Sauce
• San Choy Bow
• Indonesian Beef Rendang
• Green Curry with Fish
• Gado Gado Indonesian Salad