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Use - Case
Here are few recipes you can try out with our sauces.
01 STEAMED BROCCOLI
1/2 kg broccoli florets | 1 tablespoon XO Sauce | Black Bean | Chilli Garlic crisp | 1/2 teaspoon sesame oil | 2 tablespoons water
INSTRUCTIONS:
• Bring water to a boil, place the broccoli into the steamer set-up, and cover.
• Steam over medium heat for 4 minutes (for crunchier broccoli) to 7 minutes (for more tender broccoli), until the broccoli is still bright green but cooked to your liking. Cooking time will also depend on the size of your broccoli florets—less time for smaller florets, and more time for larger ones.
• Heat the sauce xo | black bean | chilli garlic crisp, water, sesame oil. Stir the ingredients together,
and bring to a simmer. Once simmering, turn off the heat.
• Plate your steamed broccoli and drizzle with the sauce. Serve.
02 SCRAMBLED EGGS
WITH BEAN SPROUTS
6 large eggs | 1/2 teaspoon salt | 1/4 teaspoon five spice powder | 1/2 tablespoon lakhori chilli | 3 tablespoons chilli garlic crisp | 2 tablespoon water | 1/2 teaspoon toasted sesame oil | 1 cup mung bean sprouts | 1 scallion whites cut on a sharp angle & greens chopped
INSTRUCTIONS:
• In a large bowl, beat the eggs with the lakhori chilli, chilli garlic crisp, salt, and five spice powder.
• Stir in the bean sprouts and scallion whites.
• Heat the wok until smoking. Add the oil. Then add the egg mixture. As the egg sets, slowly stir to
scramble, just until the eggs are cooked through. Plate and sprinkle with the scallion greens. Serve.
03 GREEN BEAN,
WHEATBERRY & BARLEY SALAD
1/2 cup barley, cooked and cooled | 1/2 cup wheatberries, cooked and cooled |
1 pound greeen beans, cleaned and cut in half | 1 finely minced shallot |
3 tablespoons fresh dill finely chopped | 1/3 cup 3 parts Chilli Garlic Crisp to half part balsamic vinegar & half part Fermented Lakhori Chilli | salt and pepper to taste
INSTRUCTIONS:
• Place the beans in a pot with enough water to cover and a good pitch of salt. Bring to a boil and cook for 1 to 2 minutes, depending on how you like them. Drain and plunge into an ice bath to stop the cooking.
• Whisk the Chilli Garlic Crisp, vinegar, shallot, salt, pepper and Lakhori Chilli. Put the cooled barley, wheatberries and string beans in a bowl and toss in the dressing and dill. correct seasoning and serve at room temperature.
04 LEMONY GREEN BEAN SALAD
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WITH FETA, RED ONION & CORIANDER
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1 pound green beans | 100 gm feta | 1/4 red onion, super-thinly sliced | 1/4 cup Chilli Garlic Crisp | 1 lemon, juiced and zested | 1 dash agave nectar | 3 sprigs fresh coriander, leaves stripped and roughly chopped
INSTRUCTIONS:
• Place the beans in a pot with enough water to cover and a good pitch of salt. Bring to a boil and cook for 1 to 2 minutes, depending on how you like them. Drain and plunge into an ice bath to stop the cooking.
• Whisk the Chilli Garlic Crisp, vinegar, shallot, salt, pepper and Lakhori Chilli. Put the cooled barley, wheatberries and string beans in a bowl and toss in the dressing and dill. correct seasoning and serve at room temperature.