PANGGANG PASTE

Sweet spicy lemongrass and roasted chilli BBQ paste.

Chilli Rating 

Medium

Street Food Inspiration

Panggang Paste evokes for us Teluk Tempoyak fishing village in Penang Island. It is there that we tasted the dish Ikan Bakar (Malaysian BBQ Fish), the founding inspiration for this flavour. Freshly caught fish smothered in a chilli sambal, wrapped in banana leaf and baked over charcoal fire – best enjoyed beside lapping waves against the seashore!

What’s Inside

Like the sambal we had, the Panggang Paste is a blend of crushed onion, chillies and lemongrass, gradually hand-cooked, flavoured with belachan shrimp paste and oyster sauce for umami depth.

Easy Uses: 

  • MARINADE to cover salmon fillets & oven bake.

  • STIR FRY with chicken/prawns/seafood & tomatoes/coconut milk.

  • Make a BROTH by adding coconut milk & stock.

100g 

1054kJ/248kcal

15g

1.1g

25g

11g

0.9g

4.0g

1.7g

Typical Values per

Energy

Fat 

of which saturates

Carbohydrate

of which sugars

Fibre   

Protein

Salt   

Nutritional Information: 

Ingredients:

Tomato, Red Peppers, Rapeseed Oil, Water, Onions, Sugar, OYSTER Sauce [Water, Sugar, OYSTER EXTRACTS (MOLLUSCS), Salt, Modified Corn Starch, Caramel Colour, Potassium Sorbate], Teriyaki Sauce [SOY Sauce, Wine (contains SULPHUR DIOXIDE), Sugar, Rice Vinegar, Salt, Spices], Garlic, Lemongrass, Salt, SOY Sauce [Water, SOYA BEANSWHEAT, Salt], SHRIMP Paste [SHRIMPS (CRUSTACEANS), Salt], Cornflour, Spices, Concentrated Lime Juice, Ginger, Tamarind Puree, Chillies (0.6%).

ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in BOLD. Made in a factory that handles other allergens including Nuts.  

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