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KEWPIE FOR MY BUSINESS

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KEWPIE MAYONNAISE 1KG

Has relish, onion, garlic lime and dill. This sauce is a common selection for fried foods. WIth vegetable-rich taste. It's also commonly used as a spread for sandwiches 
and hamburgers.

Size: 1KG
Expiry Date: 10 months after production date
How to store: Keep in a cool, dry place. Refrigirate after opening at 1-10c. Use one month after opening.Do not Freeze.
Allergens: Eggs, Soybeans

KEWPIE MAYONNAISE BASE TYPE

Has a neutral taste that blends well with other sauces
(e.g. Chili sauce, tomato sauce, mustard, etc.)

It's strong points are: 
Heat resistant - can be used as filling for fried

spring rolls
Water retention - it has water retaining capabilities
which prevents vegetables and salad greens
from losing flavor and its crisp texture.

Size: 1kg x 15
Expiry Date: 10 months after production date
How to store: Keep in a cool, dry place. Refrigirate after opening at 1-10c. Use one month after opening.Do not Freeze.

 

RECOMMENDED RECIPES

FOR MAYONNAISE

 
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Kewpie Sisig 

Tempeh is the only major traditional soy foods that did not originate in China or Japan.

PRODUCT(S) YOU NEED FOR THIS DISH:

KEWPIE MAYONNAISE 1KG

SERVES 2 | 15 MINS

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Ingredients

15 ml  Cooking Oil,

50g Onion, minced,
10g Garlic, minced,

5g Ginger, minced
1 Whole bangus, (Milkfish)

Flaked and deboned

2pc Green Chili Fingers, sliced,

3pcs Calamansi
15ml Kewpie Sesame Soy Sauce
Salt and Pepper to taste
30g Kewpie Mayonaise Japanese Style

Steps

Heat oil in a pan, saute garlic, onion and ginger
and cook for 3 mins. Add green chili fingers and flaked
bangus cook for 5 mins. Add the mayonnaise then season with soy 

 
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Mixed Vegetable with Tempeh

Tempeh is the only major traditional soy foods that did not originate in China or Japan.

PRODUCT(S) YOU NEED FOR THIS DISH:

SERVES 2 | 15 MINS

KEWPIE MAYONNAISE

BASE TYPE

Ingredients

Tempeh 100g

Cabbage (thinly sliced) 200g

Green Chilli (thinly sliced) 30g

Red Onion (thinly sliced) 20g

Tomato (thinly sliced) 50g

Jackfruit (thinly sliced) 50g

Cincalok 20g

KEWPIE Mayonnaise Japanese Style

Steps

Slice the tempeh 1 cm thick and deep-fry the tempeh in a pan with oil. Brown the tempeh on both sides then set aside.

In a bowl, mix all vegetables and jackfruit together. Then, add cincalok and KEWPIE Mayonnaise Japanese Style and toss until evenly coated.

Place the fried tempeh on a plate and top with mixed vegetables. Drizzle KEWPIE Mayonnaise Japanese Style and serve.