Thai Selection – Nine Star Food Co., Ltd. https://www.ninestarfood.com Thai Sauce Thu, 12 Mar 2026 06:39:33 +0000 th hourly 1 https://wordpress.org/?v=5.1 Salted egg Sauce https://www.ninestarfood.com/product/salted-egg-sauce/ Fri, 03 Jul 2020 06:25:07 +0000 https://www.ninestarfood.com/?post_type=product&p=1364 Salted egg Sauce
THAI SELECTION
Package
Aluminum Pouch		 NW
g		 Packing
per carton		 W x L x H
cm		 GW / carton
kg		 Q / FCL
20 feel carton
Retail pack
85 x 130 x 25 mm 80 10 x 10 x 80g 30.5 x 50.5 x 17.5 10.5 920
100 x 140 x 30 mm 100 10 x 10 x 100g 33 x 57 x 18.5 13.50 820
Food service
160 x 270 x 45 mm 1000 10 x 1Kg 32.5 x 36 x 15.5 10.8 1600
Move left or right to see more information

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INGREDIENTS

chilli paste 27.38%, oyster sauce 19.56%, oil 19.56%, salted egg 12.98%, salted eggyolk 11.73%, soy sauce 3.96%, sugar 2.34%, salt 2.34%, Disodium 5’ ribonucleotide (INS635) as Flavour enhancer 0.15%

HOW TO COOK

Stir fry squid with Salted egg Sauce

  • Salted egg sauce 1 packet
  • Squid 200g
  • Vegetable (chilli, spring onion, onion, celery) 100g
  • oil 2 tbsp
  1. Wash the squid. Discard bones, skin and eye and wash again. Make a crisscross pattern on the flesh and cut into pieces about 2×2. Blanch in the boiling water until done.
  2. Slice onion, chilli and cut celery, spring onion into short length.
  3. Put the oil in a wok and place over medium heat. Until hot fry squid until done. Add Salted egg sauce stir to mix well. Add vegetable and stir again.
  4. Turn off the heat.
  5. Serve

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]]> Potted Sauce https://www.ninestarfood.com/product/potted-sauce/ Fri, 03 Jul 2020 06:19:47 +0000 https://www.ninestarfood.com/?post_type=product&p=1360 Potted Sauce
THAI SELECTION
Package
Aluminum Pouch		 NW
g		 Packing
per carton		 W x L x H
cm		 GW / carton
kg		 Q / FCL
20 feel carton
Retail pack
85 x 130 x 25 mm 80 10 x 10 x 80g 30.5 x 50.5 x 17.5 10.5 920
100 x 140 x 30 mm 100 10 x 10 x 100g 33 x 57 x 18.5 13.50 820
Food service
160 x 270 x 45 mm 1000 10 x 1Kg 32.5 x 36 x 15.5 10.8 1600
Move left or right to see more information

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INGREDIENTS

ginger, garlic, coriander root, oyster soy sauce, Sichuan, pepper, salt, sugar, sesame oil, monosodium glutamate Disodium 5’- ribonucteotide

HOW TO COOK

Prawn and mung bean noodle in Clay pot

  • Potted sauce 1 packet
  • Prawn 200g
  • Mung bean noodle 170g ( soak in water )
  • Spring onion 10g
  • Chinese celery 30g
  • Red chilli 10g
  • Water 150g
  1. Wash the prawn and trim.
  2. Marinated mung bean and prawn with potted sauce.
  3. Transfer to the clay pot. Cover with a lid and place over low heat for 30 minutes. Until
    everything is cooked.
  4. Garnish with spring onion, Chinese celery and chilli
  5. Serve

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]]> Pad Cha Paste https://www.ninestarfood.com/product/pad-cha-paste/ Wed, 17 Apr 2019 06:55:39 +0000 https://www.ninestarfood.com/?post_type=product&p=689 PAD CHA PASTE
THAI SELECTION
Package
Aluminum Pouch		 NW
g		 Packing
per carton		 W x L x H
cm		 GW / carton
kg		 Q / FCL
20 feel carton
Retail pack
85 x 130 x 25 mm 80 10 x 10 x 80g 30.5 x 50.5 x 17.5 10.5 920
100 x 140 x 30 mm 100 10 x 10 x 100g 33 x 57 x 18.5 13.50 820
Food service
160 x 270 x 45 mm 1000 10 x 1Kg 32.5 x 36 x 15.5 10.8 1600
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]]> Poo Pad Phong Kari Paste https://www.ninestarfood.com/product/poo-pad-phong-kari-paste/ Wed, 17 Apr 2019 06:40:17 +0000 https://www.ninestarfood.com/?post_type=product&p=675 POO PAD PHONG KARI PASTE
THAI DISH

Stir Fry Crab with Curry Powder (Poo Phad Phong Kari) is original Chinese recipe. Thais applied to match with Thai taste by adding milk and egg, together with Thai yellow curry powder it gives delicious unique flavor that many people love so much. It becomes one of the famous menu of Thai recipe which anyone must try.

Package
Aluminum Pouch		 NW
g		 Packing
per carton		 W x L x H
cm		 GW / carton
kg		 Q / FCL
20 feel carton
Retail pack
85 x 130 x 25 mm 80 10 x 10 x 80g 30.5 x 50.5 x 17.5 10.5 920
100 x 140 x 30 mm 100 10 x 10 x 100g 33 x 57 x 18.5 13.50 820
Food service
160 x 270 x 45 mm 1000 10 x 1Kg 32.5 x 36 x 15.5 10.8 1600
Move left or right to see more information

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INGREDIENTS

Onion, Oyster sauce, Soybean oil, Soy sauce, Sugar, Curry powder, Garlic, Salt, Natural Colour : INS160c, Disodium 5′-ribonucleotide as Flavour enhancer : INS635

NUTRITION INFORMATION
Serving size : 80g Serving (s) per container : 1
Amount Per Serving
Total energy 280 kcal Energy from fat 160 kcal
% Percent Thai RDI
Total Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Protein 2g
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugar 15g
Sodium 2570mg 107%
% Percent Thai RDI
Vitamin A 0%
Vitamin B1 4%
Vitamin B2 0%
Calcium 4%
Iron 6%

* Percent Daily Values are base on a 2,000 kcal diet.

HOW TO COOK
  1. Heat cooking oil in wok, Stir fry 400g. Crab until well done and put aside.
  2. Beat 1 eggs lightly. Mix with ½ cup fresh milk.
  3. Add Chef Yuree Poo pad pong kari 1 packet (80g), sliced onion 50g fry to mix together, then add fried cup and mixed well.
  4. Add beaten egg/milk ½ cup, cook until the sauce thicken.
  5. Add pepper and celery. Tum off the heat and Serve.
Download Cooking Instruction

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]]> Sweet and Sauce https://www.ninestarfood.com/product/sweet-and-sauce/ Wed, 17 Apr 2019 04:53:07 +0000 https://www.ninestarfood.com/?post_type=product&p=654 SWEET AND SAUCE
THAI SELECTION

Sweet and Sour is commonly found in Asian dishes, thereare many style of saucess, cuisines and cooking methods. Thai Sweet and Sour has sweetness from pineapple and sourness from tomato which create a great combination of taste. Chef Yuree is offering Sweet and Sour Sauce for those who want to enjoy self making Sweet and Sour dishes, quick and easy, no more seasoning needed.

Package
Aluminum Pouch		 NW
g		 Packing
per carton		 W x L x H
cm		 GW / carton
kg		 Q / FCL
20 feel carton
Retail pack
85 x 130 x 25 mm 80 10 x 10 x 80g 30.5 x 50.5 x 17.5 10.5 920
100 x 140 x 30 mm 100 10 x 10 x 100g 33 x 57 x 18.5 13.50 820
Food service
160 x 270 x 45 mm 1000 10 x 1Kg 32.5 x 36 x 15.5 10.8 1600
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INGREDIENTS

Sugar 45%, Water, Vinegar 14%, Tomato paste 9%, Chilli sauce, Modified tapioca starch, Salt, Pickled plum, Thickener: INS415

NUTRITION INFORMATION
Serving size : 40g Serving (s) per container : 2
Amount Per Serving
Total energy 80 kcal Energy from fat 40 kcal
% Percent Thai RDI
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Protein 0g
Total Carbohydrates 20g 7%
Dietary Fiber 0g 0%
Sugar 18g
Sodium 370mg 15%
% Percent Thai RDI
Vitamin A 0%
Vitamin B1 0%
Vitamin B2 0%
Calcium 0%
Iron Less than 2%

* Percent Daily Values are base on a 2000 kcal diet.

HOW TO COOK
  1. Heat oil 1 tbs on a wok over high heat, add shrimp 300g and fry untill half done.
  2. Add vegetables 100g and “Chef Yuree” Sweet and Sour Sauce 1 pack (80g). Mix well with high heat and serve.
Download Cooking Instruction

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]]> Spicy Basil Sauce https://www.ninestarfood.com/product/spicy-basil-sauce/ Mon, 18 Feb 2019 17:30:43 +0000 https://www.ninestarfood.com/?post_type=product&p=420 SPICY BASIL SAUCE
THAI SELECTION

Spicy Basil dish or as known in Thai name "Pad Krapow", one of the most popular Thai street food recipes, it is a fragrant mix of meat or vegatables fried with copious amounts of chilli, garlic and holy basil served with rice and fried egg if you wish. Chef Yuree is offering Spicy Basil Sauce for those who want to enjoy self making Pad Krapow dished, quick and easy, no more seasoning needed.

Package
Aluminum Pouch		 NW
g		 Packing
per carton		 W x L x H
cm		 GW / carton
kg		 Q / FCL
20 feel carton
Retail pack
85 x 130 x 25 mm 80 10 x 10 x 80g 30.5 x 50.5 x 17.5 10.5 920
100 x 140 x 30 mm 100 10 x 10 x 100g 33 x 57 x 18.5 13.50 820
Food service
160 x 270 x 45 mm 1000 10 x 1Kg 32.5 x 36 x 15.5 10.8 1600
Move left or right to see more information

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INGREDIENTS

Chilli 23%, Sugar 14%, Soybean oil 11%, Fish sauce 11%, Onion, Shallot, Holy basil leaves, Seasoning sauce, Salt, Garlic, Dark soy sauce, Disodium 5′ ribonucleotide (INS635) as Flavour enhancer.

ALLERGEN INFORMATION

Contains Fish, Soybean and Wheat

NUTRITION INFORMATION
Serving size : 20g Serving (s) per container : 4
Amount Per Serving
Total energy 40 kcal Energy from fat 20 kcal
% Percent Thai RDI
Total Fat 0g 4%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Protein < 1g
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugar 3g
Sodium 520mg 22%
% Percent Thai RDI
Vitamin A 2%
Vitamin B1 0%
Vitamin B2 0%
Calcium 0%
Iron < 2%

* Percent Daily Values are base on a 2,000 kcal diet.

HOW TO COOK
  1. Heat oil 2 tbs in wok over medium heat then fry with minced pork or chicken 300g until well done.
  2. Add Spicy Basil Sauce “Chef Yuree” 1 pack and stir together and mixed well follow with basil leave and red chilli, keep frying a few minutes and serve.
Download Cooking Instruction

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]]> Pineapple Rice Paste https://www.ninestarfood.com/product/pineapple-rice-paste/ Mon, 18 Feb 2019 17:28:55 +0000 https://www.ninestarfood.com/?post_type=product&p=419 PINEAPPLE RICE PASTE
THAI SELECTION

Curry paste is a blend of herbs spices past resulting in not only gastronomic but also medicical qualities. The richness of herbs and spieces combine with the smooth rich taste of coconut milk create a flavor appreciate by Thai food lovers.

Package
Aluminum Pouch		 NW
g		 Packing
per carton		 W x L x H
cm		 GW / carton
kg		 Q / FCL
20 feel carton
Retail pack
85 x 130 x 25 mm 80 10 x 10 x 80g 30.5 x 50.5 x 17.5 10.5 920
100 x 140 x 30 mm 100 10 x 10 x 100g 33 x 57 x 18.5 13.50 820
Food service
160 x 270 x 45 mm 1000 10 x 1Kg 32.5 x 36 x 15.5 10.8 1600
Move left or right to see more information

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INGREDIENTS

Pineapple 28%, Onion 18%, Garlic 14%, Sugar 9%, Water 9%, Soy sauce 8%, Salt 6%, Fish sauce, Soybean oil, Spices and Disodium5′- ribonucleotide (INS635) as Flavour enhancer.

ALLERGEN INFORMATION

Contains Soybean, Fish and Wheat.

NUTRITION INFORMATION
Serving size : 1/3 bag (27g) Serving (s) per container : 3
Amount Per Serving
Total energy 30 kcal Energy from fat 5 kcal
% Percent Thai RDI
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Protein < 1g
Total Carbohydrates 6g 2%
Dietary Fiber < 0g 0%
Sugar 4g
Sodium 890mg 37%
% Percent Thai RDI
Vitamin A 0%
Vitamin B1 < 2%
Vitamin B2 0%
Calcium 0%
Iron < 2%

* Percent Daily Values are base on a 2,000 kcal diet.

HOW TO COOK
  1. Heat 1 Tbsp. of oil in wok, add sliced chicken or pork 50g stir well until cooked.
  2. Add the rice 500g. Stir fry with Chef Yuree Pineapple Rice Paste 1 sachet (80g) until mixed well.
  3. Then add pineapple pieces and carrot dices 50g, keep stir fry a few seconds and serve.
Download Cooking Instruction

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]]> Pad Thai Sauce https://www.ninestarfood.com/product/pad-thai-sauce/ Mon, 18 Feb 2019 17:28:18 +0000 https://www.ninestarfood.com/?post_type=product&p=418 PAD THAI SAUCE
THAI SELECTION

Pad Thai noodle is the most famous of all Thai rice noodle dishes. It is deliciously pungent tamarind. It is a great dish to try as everybody loves it even the fussiest of eaters. Chef Yuree is offering Pad Thai Sauce for those who want to self make Pad Thai Noodle, quick and easy, no more seasoning needed.

Package
Aluminum Pouch		 NW
g		 Packing
per carton		 W x L x H
cm		 GW / carton
kg		 Q / FCL
20 feel carton
Retail pack
85 x 130 x 25 mm 80 10 x 10 x 80g 30.5 x 50.5 x 17.5 10.5 920
100 x 140 x 30 mm 100 10 x 10 x 100g 33 x 57 x 18.5 13.50 820
Food service
160 x 270 x 45 mm 1000 10 x 1Kg 32.5 x 36 x 15.5 10.8 1600
Move left or right to see more information

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INGREDIENTS

Sugar 37%, Tamarind juice 14%, Water, Vinegar 12%, Dark soy sauce, Salt Fish sauce, Soy sauce, Shrimp, Garlic, Chilli powder, Disodium 5′ ribonucleotide (INS635) as Flavour enhancer.

ALLERGEN INFORMATION

Contains Shrimp, Soybean and Wheat.

NUTRITION INFORMATION
Serving size : 40g Serving (s) per container : 2
Amount Per Serving
Total energy 80 kcal Energy from fat 40 kcal
% Percent Thai RDI
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 5mg 2%
Protein 1g
Total Carbohydrates 17g 6%
Dietary Fiber 0g 0%
Sugar 17g
Sodium 890mg 37%
% Percent Thai RDI
Vitamin A 0%
Vitamin B1 0%
Vitamin B2 0%
Calcium 0%
Iron < 2%

* Percent Daily Values are base on a 2000 kcal diet.

HOW TO COOK
  1. Soak Pad Thai noodle 120g in water for 10 minutes then boil in hot water 3 minutes, drain and set aside
  2. Heat 2 tbs of oil in wok over high heat, the add shrimp 50g and fry until done. Add 1 egg keep frying a few minutes and set aside.
  3. Then add soaked noodle stir fry with “Chef Yuree” sauce 1 pack until mix well, add beansprount 100g and spring onion 20g, shortly fry and serve.
Download Cooking Instruction

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