Happy New Year to you. We look forward to serving you with our delicious sauces and pastes.

Fiery Balsamic Pineapple

Fiery Balsamic Pineapple
£4.20 inc VAT
Qty

Exquisite blend of sweet and tangy, a sure tongue teaser for the ultimate taste seeker. Fusion range.

Spice level: Intensely Hot

Ingredients
Water, pineapple (23%), tapioca flour, chilli, lemon juice, balsamic vinegar, rapeseed oil, garlic, sugar, salt, wine vinegar, grape must, Sulphite Ammonia Caramel, Potassium Metabisulphite

Nutrition Value
Typical values per 100g

Energy 56kcal
141kJ
Fat 1.7
Saturates 0.1
Carbohydrate 9.9
Sugars 4.3
Protein 0.6
Salt 0.18

The picture is for illustration purpose only.

3 Chillies

Products

Testimonials

I just add a few drops of Furious Tomarind to a little olive oil and a little white wine vinegar and shake it together to make a salad dressing that…

B. Jackson, via online form

'ChilliNut sauce is delicious with grilled mackerel, oat fried laver bread and minted peas.'

R. Fisher, Porthcawl

Just marinated some turkey breasts in the Fiery Balsamic Pineapple sauce. Then had it in wraps with lettuce. Mmmmmm. Was stunning! Thank you.

N. Stevenson, via Facebook

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Delicious Recipes

Romin Aubergine with Chicken / Quorn

Romin Aubergine with Chicken / Quorn

Feeds : 3 person

Submitted by

Sorai

Ingredients

60 g LaksaRomin
260 g / 2 large chicken thigh fillets - thinly sliced or
Quorn pieces (defrosted)
240 g / 1 large aubergine - cut into small cubes
250 ml water
A few stalks coriander - shredded
A pinch of salt
A pinch of pepper

Cooking Instructions

In a wok over medium fire, add chicken strips or Quorn pieces and LaksaRomin, then stir well to seal the chicken.
Add aubergine, water, salt and pepper, stir then put the lid on.
Allow to simmer for 8-10 minutes or until thoroughly cook. Stir in between cooking times.

Lastly, add most of coriander and coconut milk and stir to mix well, roughly about a minute or so.
Scoop into individual bowls and garnish with the remaining coriander.

Great with rice or add cooked vermicelli or just as a soup with a bread roll on a cold winter day.

Tribal Tofu with King Oyster Mushroom Stir Fry

Tribal Tofu with King Oyster Mushroom Stir Fry

Feeds : 3 person

Submitted by

Sorai

Ingredients

50 gm Tribal
80 g King Oyster mushroom- thinly sliced
400 g firm tofu- cut into small cubes
200g /1 large yellow or red peppers - thinly sliced
20 ml / 2 tablespoon cooking oil
20 g / 2 stalks spring onion - thinly sliced
1 g cornflour mix with 40ml water - optional
A pinch of salt
A pinch of pepper

Cooking Instructions

Pour oil in a wok over medium fire.
Add mushroom and stir. Add peppers, stir.
Add tofu, Tribal and most of the spring onions, powdered pepper and salt.

Mix well with stirring motion of scooping from the side of the wok inwards so not to mash up the tofu.
Put the lid on and lower the fire.
Cook for 7-8 minutes, stirring in between cooking times.
After 7-8 minutes, add the cornflour and water mix if used and stir for a few seconds until thickened.

Once done, garnish with the rest of the spring onions.
Serve with rice, plain noodles or salad. Also great in wraps.

Tribal Soya Chunks with Veg Stir Fry

Tribal Soya Chunks with Veg Stir Fry

Feeds : 4 people

Submitted by

Sorai

Ingredients

60 gm Tribal
65-70 gm Soya chunks (dry)
50 gm kale- sliced or shredded leaves
140 gm / 1 large yellow or red bell pepper - cut into small squares
250 - 280 ml water
A pinch of salt
A pinch of pepper

Cooking Instructions

In a wok over low heat, add kale and Tribal paste and stir.
Add peppers, water, soya chunks, salt and pepper and stir.
Put the lid on and leave to cook for 8-10 minutes.
Stirring in between cooking times.
The soya chunks should be soft and has absorb the water.
Once cooked, turn off the fire.
Serve with rice or salad or as a tortilla filler or with chips.

Tribal Chicken Thighs with Veg Stir Fry

Tribal Chicken Thighs with Veg Stir Fry

Feeds: 4 people

Submitted by

Sorai

Ingredients

60 gm Tribal
380 gm / 3 medium chicken thigh fillets - thinly sliced
180 gm / 1 medium courgette- cut into cubes
105 gm / 2 medium carrots - cut into matchstick size
10 ml / 1 tablespoon cooking oil
10 gm / A few stalks of coriander - chop or tear roughly
A pinch of salt
A pinch of pepper

Cooking Instructions

In a wok over medium heat, add cooking oil.
Once warm, add chicken thigh slices and slightly fry to seal the meat.
Add Tribal paste and stir.
Add courgette and stir. Add carrots then stir.
Add salt, ground peppers and most of coriander. Leave a bit of coriander for garnishing.
Cover the wok with a lid.
Cook for about 5 minutes.
Stir in between cooking times.
Once cooked, turn off the fire.
Plate it and add coriander.
Serve with rice or plain noodles or as a tortilla filler or with chips.

Tribal Pork and Veg Stir Fry

Tribal Pork and Veg Stir Fry

Feeds : 3 person

Submitted by

Sorai

Ingredients

40 gm Tribal
100gm (half of a large) courgette- cut into cube
75gm (half of a large) red pepper
300 gm pork - cut into small cube
1 red chilli (optional) - slice thinly
10 ml cooking oil
A few stalks of coriander - chop or tear roughly
A pinch of salt
A pinch of pepper - Optional

Cooking Instructions

In a wok over high heat, add cooking oil.
Once warm, add pork cubes and stir and fry to seal the pork.
Add Tribal paste and stir.
Add red peppers and courgette, stir.
Add salt and ground peppers if desired or you can add this at the end, if desired.
Add chilli slices, if you want.
Turn the fire to medium low and cover with a lid.
Stir in between cooking times.
Cook for 5-8 minutes.
Once cooked, turn off the fire.
Add coriander and stir.
Serve with rice, plain noodles, as a tortilla filler or with chips.

Romin Tofu

Romin Tofu

Feeds : 3 person

Submitted by

Sorai

Ingredients

2 tablespoon coconut cream or coconut milk (60% coconut content or more)
110 ml water
1 ½ tablespoon LaksaRomin
100-110gm choy sim/ pak shoy - cut
200-215 gm medium or firm tofu - cut into small cubes
a pinch of salt - if desired

Cooking Instructions

Using a wok or deep pan, add tofu cubes, LaksaRomin and coconut cream or if using coconut milk, only use the white fat. Leaving the can of coconut milk in the refrigerator will separate the fat.

Add water and turn on fire to medium, cover the wok.

Once simmer, stir and lower the fire and allow to simmer for 10 minutes. Stir in between cooking.

After 10 minutes, add salt if desired and add choy sim or pak choy. Stir until cooked.

Serve over a bowl of warm vermicelli noodles or rice.

Garnish with coriander if preferred.

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