• New

    간편요리KIT) 꼬막매콤비빔

    Bibim Cockle With Spicy Sauce

    280g
    AED 27.30
  • New

    간편요리KIT) 꼬막간장비빔

    Bibim Cockle With Soy Sauce

    280g
    AED 27.30
  • New
    AED 15.75
  • New

    버섯크림스파게티소스250g(파우치)

    Mushroom Cream Spaghetti Sauce

    250g
    AED 13.65
  • New
    AED 8.40
  • New

    감칠맛미원

    Miwon

    100g
    AED 13.65

    감칠맛미원

    AED 13.65
  • New

    피닉스 브랜드 타피오카 전분 500g

    Phoenix Brand Tapioca Starch 500g

    500g
    AED 8.40
  • 식소다

    Soda

    60g
    AED 3.15

    식소다

    AED 3.15
  • New

    강겨자

    Mustard powder in pack

    500g
    AED 17.85

    강겨자

    AED 17.85
  • 뉴슈가

    New Sugar (Sugar Substitute)

    60g
    AED 3.15

    뉴슈가

    AED 3.15
  • AED 3.15

    #식소다

    AED 3.15
  • AED 50.40

    청포묵가루

    AED 50.40
  • 도토리묵가루

    Pack size: 1kg
    Origin: South Korea
    Brand: Kimpo Macah


    DESCRIPTION

    Acorn Jelly (Dotorimuk 도토리묵) is a jelly made from cooking dried acorn powder with water and then letting it cool to become like jello but firmer. Koreans slice this into thick squares and enjoy it drizzled with spicy soy sauce.

    Storage Conditions
    Please store at room temperature or cool. Do not store in direct sunlight or in a warm place.

    Preparation And Usage


    INGREDIENTS & NUTRITION FACTS  
    Ingredients
    Acorn powder and salt
    Nutrition Facts
    “Serving Size 100 g Calories
    44 Total Fat0.2g0%Cholesterol0mg0%Sodium3mg0%Total Carbohydrate10g4Protein0.2g

    1Kg
    AED 99.75

    도토리묵가루

    AED 99.75
  • AED 14.70

    마늘 튀김

    AED 14.70
  • AED 45.15
  • 태국 팡코 빵가루

    Panko bread crumbs can transform quick pan-sautéed fish from simply good to absolutely great. Once you’ve tried panko, you may never fry with an ordinary bread crumb again.

    1Kg
    AED 28.35
  • AED 21.00
  • AED 19.95

    찹쌀가루

    AED 19.95
  • 물엿

    Corn syrup is a mildly sweet syrup derived from corn starch. Its main function in recipes is to provide sweetness and moisture, and to prevent the crystallization of sugar. It provides a smooth texture to cooked sweets, such as candies, as well as no-bake recipes, such as ice cream.

    5kg
    AED 63.00

    물엿

    AED 63.00
  • AED 33.60
  • 감자전분

    Potato starch is a fine powder made by extracting starch from raw potatoes. It is white and soft to the touch. Potato starch is frequently used as a thickening agent for sauces. Cook Note: To use potato starch as a thickening agent, always mix it with cold water first, using a 1:1 ratio. Add the mixture to a sauce or a dish while it’s on low heat.

    500g
    AED 15.75

    감자전분

    AED 15.75
  • 부침가루 (백설)

    Boochim Batter Mix

    1Kg
    AED 16.80
  • AED 15.75
  • 글로벌 튀김가루

    Wheat Flour For Fry

    1Kg
    AED 16.80
  • AED 10.50

    마늘 튀김

    AED 10.50
  • 옛날볶음참깨

    They add a wonderful, toasted nuttiness to many Korean dishes, and are particularly important in giving vegetarian dishes an extra dimension of flavor.

    200g
    AED 31.50

    옛날볶음참깨

    AED 31.50
  • 마메노리 두유 종이

    Soybean paper also referred to as mamenori or mame-nori-san are thin wrappers used as a substitute for nori. These versatile wrappers can also be used as a spring roll wrapper or even as a dessert wrap.

    65g
    AED 77.70
  • 옛날미역

    Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. The red algae genera are also consumed in Japanese cuisine, where it is known as nori, and in Wales and Ireland, where it is known as laverbread.

    Along with miyeok (brown seaweed) and dasima (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.

    250g
    AED 44.10

    옛날미역

    AED 44.10
  • 맛선생 해물국물내기티백

    Fish stock forms the basis of many dishes, particularly fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix. This fish stock should be cooked for 2–25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called “fish fumet”.

    In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water. Other Japanese fish stock is made from fish that have been fried and boiled for several hours, creating a white milky broth. This has a rich feel and sweet umami taste.

    Stock can also be made using other seafoods. For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa.

    72g
    AED 36.75

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