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Author: Susan Keeson


Let’s warm up the winter chill with these free gifts. Purchases over R500 will have one pack our popular Korean instant noodle valued at R28.00 added to the order. Purchases over R850 will have one bottle of soy sauce and black vinegar valued at R97.00 added to the order. Purchases over R1500 will have one...


What is Tofu Skin? Tofu skin is a type of tofu that is compressed into sheets (think pressed tofu, but even more pressed). You can buy them fresh or dried at most Asian grocery stores. They’re perfect for stir fries, stuffing for baos and salads! Unconventional, but I also like to cut them up and...

Home Made Hot And Sour Soup (酸辣汤)

This is one of my favourite go to soups for winter. The combination of spicy, sour and soft textures of the tofu really warms you up from the inside. Here’s how we make our version of it. Ingredients 4 pieces of dried shiitake mushroom Few pieces of dried black fungus 60g minced pork which has been marinaded...


The secret to making DELICIOUS Fried Tofu with Garlic Sauce is the secret sauce. With only six simple ingredients, the sauce is a perfect balance between sweet and savory. All you need is vegetarian oyster sauce, soy sauce, sugar, fresh garlic, sesame oil, and sesame seeds! Drizzle the garlic sauce on ANYTHING, and it will instantly elevate the dish. I recommend...


One of our favourite filling recipes for our Bao Buns. Prep Time: 25 min Ingredients: 10 Bao Buns 2 Large Blocks of Tofu 1 Large Egg (Substitute with flaxseed meal for Vegan option) 80g Panko Breadcrumbs For marinade: 3 Tablespoons of Soy Sauce 2 Tablespoons of Mirin 2 Cloves minced garlic 1 Tsp minced ginger...

How to earn Rewards Points

Introducing our new Wundercook Rewards Club! As a member, you’ll collect Wunder Points for every purchase and the more you spend the more rewards you can earn. Join today and start earning Wunder Points for Awesome Rewards! LOOKING FOR OTHER WAYS TO EARN?

Chinese Vegetables Restaurant style

So I’ve found this recipe from Rasa Malaysia is a fool proof way of cooking Chinese vegetables where it not only tastes delicious but also looks like it can be served in a restaurant. You can change up the vegetables used in this recipe to most of the vegetables you find in the Chinese supermarkets....

Mapo Tofu 麻婆豆腐

Mapo tofu is one of my favourite go to dishes especially in winter. This dish originates from the Sichuan Province and has a unique numbing spice flavour to it. Here is one of our favourite recipes for this dish from Woks of Life: INGREDIENTS ½ cup oil (divided) 1-2 fresh Thai bird chili peppers (thinly sliced) 6-8 dried red chilies (roughly...

Poke Bowl 3 Ways

Known as “The King of Island Foods” and nicknamed “Hawaii’s Burger”, the food concept known as poke, pronounced POH-kay has gained huge popularity in South Africa. Even though it originated in Hawaii, the concept has evolved and many have placed a new spin on the Poke Bowl take. The idea behind poke bowls is to...

Bamboo Steamers

WHY USE A BAMBOO STEAMER Steaming is one of the most common ways of cooking in Asian cuisine, it is equivalent to baking or roasting in Western cooking. Not only can you steam bao buns and dumplings, you’re also able to use it to steam breads, vegetables, rice, fish, meat and desserts Here are our...

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