10 Packs Maenoi Paste Phrik Nam Ngiao Chili Northern Bean Thai Food 80g.

10 Packs Maenoi Paste Phrik Nam Ngiao Chili Northern Bean Thai Food 80g.

USD 59.90 USD
SKU: Qsk9kofI
Condition: New
Categories: Herbs & Spices

Specifications

Return Shipping Will Be Paid ByBuyer
All Returns AcceptedReturns Accepted
Item Must Be Returned Within30 Days
Refund Will Be Given AsMoney Back
Expiration Date2 years after MFG
Product NameChile Bean Paste
ProductSpice Mix
MPN57-2-04658-2-0001
Regional Cuisine/RegionThai
BrandMae Noi Brand
Food AislePantry
TypeCurry Powder
Unit TypeUnit
Food SpecificationsHalal
Country/Region Of ManufactureThailand
Serving Size80g.
Item Weight80g.

10 Packs Maenoi Paste Phrik Nam Ngiao Chili Northern Bean Thai Food 80g. DescriptionCondition: NewWeight: 80g.Quantity: 10 Packs"MAE NOI" paste is one of the original recipes that is inherited from ancestors and passed down from generation to generation for over 80 years and is a favorite formula of the northern boss before, which make MAE NOI one of the most popular chili bean paste for Northern Part of Thailand and now throughout the world.Nam Ngiao is a food that has been popular among the Lanna people (Northern Thai people) from the past to the present. It is considered to be one of the auspicious foods of the Lanna people; therefore, Northern Thai People often make Nam Ngiao for parties.Ingredients:Chili 25 % ,Onion 20 % , Garlic 17% , Shrimp Paste 10% , Vegetable Oil 10% , Fermented Soy Bean 10% , Salt 7.7%, MSG 0.3%Features:No Artificial ColorsNo PreservativesAuthentic Thai Lanna curry pasteReady and easy to cookEasy to carryAffordable for everyoneCan be prepared and cooked by yourself in a short timeMeet international standards: GMP Codex, HACCP, and Halal Direction:For a Pack of 80g. (1 Sachet) Boil one pack of curry paste with 300 g. of ribs in 500 ml. of water Add 250 g. of minced meat, 200 g. of tomato, and 200 g. of boiled blood and season as needed Serve with rice noodles, sprinkle with bean sprouts, coriander leaves, and spring onion on top.

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