Ethnic condiments are mainly used for stir-fries, dips, marinades, BBQ, as an accompaniment with Roast or used as Soup based dishes (wholesome by itself). The products can be traced back to the 15th century in the Malay Archipelago where traders came from as far as North Africa, the Middle East, East India and North-Mid Asia (the Thai, Chinese in particular) to meet at the common market place - The 'Spice Route' along the Straits of Malacca (between Indonesia and the then 'British Malaya'). Followed by the inter-marriage, namely 'Nyonya & Baba' i.e. the era after the Sultan of the Malay ruler with Hang Li-Po, daughter of the earlier voyager Admiral Zheng Ho (who founded Australia 350 years before James Cook, as recent history acclaimed in Britain). Then came the influence of the Portuguese, the Dutch seafarers and the British colonisation, followed by the Japanese occupation in the 1940's, food and ingredients thought to have since changed the way people indulge, as of climate condition, religion embracement during the whole evolution process of human migration - known as the second wave (post ice-age).
Today, Ding product range are widely regarded in the western world as one of the finest exotic condiments (classic, authentic & traditional) made of recipes derived from generations and complimented with western food technology, and east-meet-west gastronomy - provide a leading edge in market penetration.
Ding The Recipe is HACCP Codex Alimentarius
Alinorm 97/13A certified for Quality & Food Safety with SGS
(Societe Generale de Surveillance, Geneva, Switzerland - a member of the
Independent International Organisation for Certification), which covers
the scope of 'receipt, storage, manufacture, packing, and dispatch' of
shelf-stable Pastes, Marinades and Preserves, and incorporating WVQMS
(Woolworth Vendor Quality Management System) & Spotless standard.
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