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Kataifi Frozen 375g

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₱325.00
₱50.00 Metro Manila · ₱65.00 Provincial
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Kataifi
375g
Quantity
100 available
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Pura, Tarlac

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Product Specifications

Product ID P-00037
Category Food and Gourmet
Condition New
Stock 100 in stock
Quantity 1 packet
Brand Name Antoniou
Ingredients Water, wheat flour, wheaten cornflour, canola oil, salt, dextrose, preservative (potassium sorbate 202).
Size/Weight 375 g
Product Type Frozen Shredded String Pastry
Flavor/Variant Original / Plain
Packaging Type Plastic packet
Expiration Date Not specified; check the best-before date printed on the package.
Country of Origin Australia
Dietary Information Contains wheat and gluten. No genetically modified ingredients declared in the product specification
Storage Instructions Keep frozen at -18°C or below. Do not refreeze after thawing.

Product Description

Product of Australia NOTE: DUE TO ONGOING STOCK SHORTAGE, KATAIFI IS NOT YET AVAILABLE AT ANY SUPERMARKET STORE BRANCHES. Note: For the Cebu area, stocks are available at Metro Ayala Cebu, Metro IT Park and for the Pampanga area, stocks are available at Metro Angeles Stocks are also available at Metro Market Market , Metro Pasig, Metro Alabang ,Mitsukoshi Landmark BGC, Landmark Makati, Landmark Trinoma Main, Landmark Alabang Landmark Nuvali Kataifi pastry is a versatile ‘string’ pastry used to add delicious character to both sweet and savoury dishes. Its fine strands provide a unique texture, and it’s vermicelli-style nature makes it pliable into shapes only limited by your imagination. It’s also surprisingly easy to use. Wrap, roll, mould or crumb, its texture is very forgiving, with strands that are very easy to pull apart. Feel free to shape quite vigorously – this fluffs up the texture. You can then bake or fry it. Traditional kataifi recipes include Greek sweets with nuts and syrups or honey, but you could also fill kataifi nests with a range of sweet or savoury fillings, kataifi prawns, tempura with a difference, or use it as a pie topping & tart base. While many people do describe kataifi as ‘shredded fillo pastry’, it’s actually made quite differently. A batter is poured through fine spouts onto a heated metal plate, where it is briefly dried and cooked.

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