-0 %
-0 %
-8 %
SKU: 103906
Lee Kum Kee\'s Black Pepper Sauce is a ready-to-use, all-natural sauce made from selected black pepper. It contains no added MSG and preservatives. Use as gravy for your favourite steak or in a stir-fry...
RM 8.80 RM 8.10
-7 %
Brand: NA
SKU: 103783
A convenient sweet soy-based cooking sauce. Combine Chicken Marinade with water as a marinade, as a seasoning for your favourite stir-fry, or as a sauce over noodles and rice...
RM 7.75 RM 7.20
-8 %
Brand: Lee Kum Kee
SKU: 104031
Chilli garlic sauce represents sweet heat involving the combination of sun ripened chilli\'s and garlic to make an all purpose, savoury sauce. Lee Kum Kee sauces are traditionally handmade with the freshest of ingredients to offer the consumer a unique taste with a burst of flavour...
RM 7.80 RM 7.20
-8 %
-8 %
Brand: Lee Kum Kee
SKU: 103891
Made from preserved Chinese plums, quality ginger and chili. This is an excellent dipping sauce for roast ducks or any roast meat dishes. No Artificial Colours Added...
RM 7.80 RM 7.20
-16 %
Brand: Lee Kum Kee
SKU: 104030
This premium all-purpose seasoning sauce is made from the finest oyster extract. Its rich oyster flavour enhances the taste and appearance of any dishes...
RM 19.00 RM 15.90
-6 %
Brand: NA
SKU: 104046
Made from naturally brewed soy sauce. Its rich soy flavor and full-bodied color will delicately enhance the taste and appearance of various dish...
RM 7.70 RM 7.20
-9 %
-9 %
SKU: 103931
Spare rib sauce is a handy sauce, created to satisfy your craving for Chinese spare ribs. Made from tomato paste, flavoured with sugar, garlic and fermented soy bean paste, the salty-sweet sauce is a versatile store cupboard item...
RM 8.90 RM 8.10
-9 %
-7 %
-22 %
-22 %
SKU: 120529
330GM
Ingredients: wheat flour, vegetable oil (palm olein), malt extract, vegetable fat (palm base), calcium carbonate, salt, leavening agent (ammonium bicarbonate, sodium bicarbonate), yeast, food conditioner (soy lecithin, enzyme), vitamins and minerals (A, B1, B2, B3, B6, B12, iron, iodine)
..
RM 5.35 RM 4.19