Thai Grocery Line
Our Chef 's finest
recipes
Blue Elephant Line of products is available in
France,
Belgium, UK, Thailand, Japan and Singapore...more
detail
Cooking Ingredients
Blue Elephant Gold Line All indispensable ingredients for Thai Cuisine
are combined in our Blue Elephant Gold Line
which is carefully designed by our Head Chefs
with the finest components.
- Great flavours
- Recipes by our Head chefs
- No preservative - No glutamate added
- Natural ingredients for healthy cooking
- Retail and catering packaging available
Coconut Cream
Rich in pressed
coconut flesh, the Blue Elephant coconut cream is thick,
creamy and is ideal for Thai curries.
It can also be used as a flavouring in dessert or dressing.
The
composition of Blue Elephant cream has been elaborated by
Khun Chang since 1998. It was the very first Thai grocery
ingredient developed by Blue Elephant under its brand
(coconut cream being strategic as the largest volumes
exported to Blue Elephant restaurants.
In 2005,
the packaging of BE coconut cream has been improved in order
to match with supermarkets demand. A convenient “easy
opening system” has been added on the top of the can (can
opener not required anymore) and the label has been fully
redesigned.
Made from the best
chosen coconuts, Blue Elephant cream. Ideal for
Thai curries and desserts, brings flavour
to all your recipes requiring coconut as an ingredient.
- Ready to use
- 100% natural, free of any artificial colours or
preservatives
- Can be stored for 18 months at room temperature
Rice Selection
Our chefs have selected Blue Elephant rice from the
finest varieties in Thailand.
- 3 authentic flavours
available
- Retail packing in 500g bag or catering size
of 10Kg available
- Can be stored for 18 months at room temperature
- Crops strictly renewed yearly
Jasmin Rice "Grade A" - A pure whole white
grain rice, softly Jasmine flavoured.
Glutinous "Sticky" Rice - A starchy white
short grain rice.
Typical from Thailand, sticky rice is a particular variety
Once cooked gets a "sticky" texture and can be formed
into small balls to be dipped in sauce. Preparation
requires some time ... pre-soak at least 4 hours, then
steam until cooked through.
Wild Rice - A high vitamined "rustic" red
rice.
Also called "prisoners rice", it used to be served as a very
rustic meal
in state prisons. Gets both red colour
and most of vitamins from it's skin (not removed after
harvesting).
Wild rice requires same preparation as
the Jasmine Rice.
Rice Noodles Made from the finest
rice flour, Blue Elephant rice noodles
are thick, pure white and are flat like a … "tagliatelli"
but taste and texture are quite different from the western
noodles.
- Rice noodles to be soaked first in cold water
until softened
- Boiled, they are ideal for "Guay Tiaw" soup
- Fried, they are delicious for "Pad Thai" instant
cooking noodles
- 100% natural, free of any artificial colours or
preservatives
Can be stored for 24 months in room temperature.
Pad Thai Noodle cooking set This cooking set
includes rice stick noodles, pad thai sauce and a dry
coriander topping. Easy recipe and step by step explanatory
pictures are printed on the back of the pack.
The recipe is ready within 15 minutes and makes 2 serving.
Only a few ingredients are necessary such as chicken breast,
eggs
and bean sprouts.
This cooking set has been fully designed by Khun Chang and
included
his original recipe Pad Thai sauce.
Curry Pastes Blue
Elephant curry pastes are made from freshly ground spices.
5 pastes are available = green, red, yellow, massaman and
tom yam.
Full bodied in flavours, they are ideal for Thai curries.
Blue Elephant original curry pastes were developed by Khun
Chumpol
as early as 2000.
“If a chef knows how
to select a good curry paste, for sure the restaurant dishes
will be tasty” always says Khun Chumpol.
First world widely exported in 1KG bag catering size, Blue
Elephant curry pastes were then packed in small
“one serving” bags to satisfy the Cooking School students
demand.
In 2005, packaging was improved in order to be launched in
supermarkets.
Our pastes strictly
respect the original recipe created by Madame Pa,
the undisputed Blue Elephant "Curry Queen"... Made from
fresh herbs
and spices, they are still handmade according to a
production process respecting both tradition and high
standard of hygiene.
- 5 different curry pastes flavours available - Ready to
cook
- Retail packing in 50g bag or catering size in 1Kg
available
- Fresh made but can be kept for months at room
temperature
- 100% natural, free of any artificial colours or
preservatives
- No monosodium glutamate added
Green curry paste
- Ideal to make "Keaw Wan Kai" (Madame Pa's Chicken
Green Curry)
- Main ingredients : green chillies, lemongrass,
galanga, garlic.
- Can be stored for 8 months at room temperature.
Red curry paste
- Ideal to make Blue Elephant original "Kaeng Phed
Ped Yang" (Grilled Duck Curry)
- Main ingredients : red chillies, lemongrass, galanga,
shallot.
- Can be stored for 8 months at room temperature.
Panang curry paste
- Ideal to make Blue Elephant original "Paneng Nua"
(Beef Curry)
- Main ingredients : red dried chillies, galanga,
lemongrass, red onion.
- Can be stored for 8 months at room temperature.
Fried chilli paste "Nam Prik Pao"
- Ideal to make Blue Elephant original "Tom Yam Koong"
(Sour & Spicy Prawn Soup)
- Main ingredients : red dried chillies, garlic, tamarind
juice.
- Can can be stored for 12 months at room temperature.
Massaman curry paste
- Ideal to make Blue Elephant original "Massaman Kae"
(Lamb Massaman Curry)
- Main ingredients : red dried chillies, garlic, cumin,
cinnamon, cardamom.
- Can be stored for 12 months at room temperature.
Seasoning Sauces Blue Elephant
sauces are made from carefully selected ingredients.
They are authentic and truly Thai by their flavours.
4 sauces are available = fish sauce, oyster sauce, chilli
sauce
and sweet chilli sauce.
Blue Elephant sauces have been selected by Khun Nooror as
the “essential basics” for Thai cooking.
Packed in convenient 200ml tiny bottles, they easily find
their way in any kitchen.
Blue Elephant has selected all essential seasoning sauces,
indispensable culinary basics for authentic
Thai Cuisine.
- 4 different sauces available
- Excellent taste exclusively selected by our chefs
Ready to cook
- Packing available in 100ml / 750ml / 4.5L bottle
- Long shelf life at room temperature
Blue Elephant Fish sauce has an original mild and
mellow, non-fishy flavour when cooked. Drained off
from the finest fermented anchovies, it is processed
and bottled through modern facilities with highest
hygiene and food quality standard
control.
- Excellent with all vegetables whether they are steamed,
boiled or fried
- Can be used as a replacement for salt ... does make
a big healthy difference
- Can be kept 24 months at room temperature.
Blue Elephant Oyster Sauce is made from selected oyster
juices and
soy bean. It has a savoury, not fishy flavour.
- Can be used generously
- Delicious with all stir-fried vegetables.
- Can be kept 24 months at room temperature.
Blue Elephant Soya Sauce is made from pure yellow
beans.
It has a light salty taste and can be use as a great
seasoning in cooking.
- Brings nice flavours to all dishes
- Can be kept 18 months at room temperature.
Blue Elephant Chilli Sauce, commonly called
"Sriracha"
in Thailand, is made from garlic and the hottest red Thai
chillies peppers.
- A hot and spicy dipping sauce bringing some "fire"
in your kitchen.
- Ideal for Thai Cuisine, it can also be used as a great
condiment with any cooking.
- Can be kept 24 months at room temperature.
Thai Sweet basil dressing Made from Thai
fresh leaves (sweet basil, mint, coriander) but also from
red wine vinegar and olive oil, this salad dressing is a
“fusion” recipe.
This zingy dressing finds a perfect match with a green
“roquette” salad garnished with cherry tomatoes.
Sweet basil salad dressing is a pure Blue Elephant
innovation. This
original recipe has been created in Bangkok by Khun Nooror.
Snack :
Nuts mix with Thai herbs A selection of
crispy nuts flavoured with refreshing lemongrass,
kaffir lime leaves and a bite of Thai spices.
The recipe of this mix has been created by Khun Nooror.
Dry Exotic fruitsNuts mix with Thai herbs These exotic
fruits have been dried through a natural process and have
kept all their sweetness. 2 varieties are available = mango
slices and papaya slices.
Delicious, they can be enjoyed as a healthy snack
alternative. A selection
of Khun Chang.
Other Item :
Elephant Chocolates box Made from
Belgian imported chocolate and roasted cashew nuts, Blue
Elephant chocolates are tasty and crunchy inside.
Designed exclusively for Asian market, these chocolates are
the prefect souvenir gift from Thailand.
Blue Elephant Thai Wines
- Pok Dum Thai red wine Made of pure
Pok Dum grapes, this aromatic light red wine has major
flavours of violets and blackcurrants. It matches best with
any type of fish dishes.
- Malaga Thai white wine Made of pure
Malaga grapes, this aromatic light white wine has major
flavours of peach and litchi (but taste is dry, not sweet.
It matches best
with delicate starter and can be served as aperitif.
- Pok Dum and
Malaga Thai rose wine
Made of 70% Pok Dum and 30% Malaga grapes, this aromatic
light rose wine has major flavours of violets and litchi. It
matches best with starter and can be served as aperitif.
Blue Elephant Cookbook First published
in 1999, the Blue Elephant Cookbook contains a selection of
recipes from the menus of the Blue Elephant restaurants.
The recipes are simplified and explained in step-by-step
detail to make it easy for the home cook to obtain superb
results. Text
by John Hellon and photographs by Tony Le Duc.
Find our original recipes and
much more about
Royal Thai Cuisine and ingredients ...
