Indonesia boasts a wide variety of dishes and spices. Each region offers its own distinct cuisine, with varying spice blends used in each dish. Nonetheless, there are typically three to four spices that you’ll find in every Indonesian dish.
PROBLEM
- Preparing dishes, especially those with numerous spices, requires extensive preparation. People prefer quicker and simpler methods
- Maintaining the consistent flavor of dishes can be quite challenging
It’s a paste created by blending various fundamental spices frequently used in Indonesian cuisine. The preparation of variety of dishes can use any of each spice type.
- Red Paste
- White Paste
- Yellow Paste
Kaef Red Paste
Kaef White Paste
This is a blend of thoughtfully chosen spices, primarily featuring garlic, shallot, candlenut, a touch of ginger, and coriander. It undergoes a hygienic sterilization process, granting it a longer shelf life. This blend serves as a foundational spice for various clear and white dishes, as well as sautéed vegetables. To simplify your cooking, simply add the main ingredients and any additional spices required for different cuisines. It makes cooking easier and more convenient.
Examples of food that apply White Paste
- A delightful blend of spices that imparts a robust and genuine flavor to your dishes
- Offers a cheaper option compared to other brands
- Guaranteed sterile, hygienically processed, with a shelf life of one year
- Consistent and reliable quality
- Ensures a secure and dependable supply
- Convenient standing pouch packaging for effortless use
- Comes with a handy funnel and secure lid for versatile usage
- Premium aluminum foil packaging enhances resistance to contamination
- Designed for safe storage in both the freezer and boiling temperatures