chineses-chilli-oil-bao-buns

Chinese Chilli Oil Bao Buns

by with No Comment Recipes

chineses-chilli-oil-bao-buns

INGREDIENTS

For the Bao Buns:

2 cups all-purpose flour

1 ½ tsp instant yeast

2 tbsp sugar

½ tsp salt

2 tbsp vegetable oil

¾ cup warm water

For the Bobotie Filling:

500g beef or lamb mince

1 medium onion, finely chopped

1 garlic clove, minced

2 tbsp curry powder

½ tsp turmeric

½ tsp ground cinnamon

2 tbsp fruit chutney or apricot jam

2 tbsp raisins

1 slice of white bread, soaked in ¼ cup milk and crumbled

1 egg, lightly beaten

Salt and pepper to taste

1-2 tbsp Super Saucy Chinese Chilli Oil (adjust based on desired heat level)

For the Garnish:

Fresh coriander leaves

Toasted sesame seeds

Extra drizzle of Super Saucy Chinese Chilli Oil

METHOD

Prepare the Bao Dough:

In a mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms.

Knead the dough for 8-10 minutes until smooth and elastic.

Cover and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

Make the Bobotie Filling:

In a pan over medium heat, sauté the onion and garlic until soft and fragrant.

Add the mince and cook until browned. Stir in the curry powder, turmeric, and cinnamon, cooking for another 2 minutes.

Add the chutney, raisins, crumbled bread, and a splash of milk. Mix well and simmer until the mixture is thickened.

Stir in the beaten egg to bind the filling and season with salt and pepper.

Remove from heat and drizzle 1-2 tablespoons of Super Saucy Chinese Chilli Oil over the mixture for a smoky, nutty finish.

Assemble the Bao Buns:

Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten slightly.

Place a spoonful of the bobotie filling in the center of each dough circle, pinch the edges to seal, and shape into a bun.

Place the buns on parchment paper, seam-side down, and let them rise for 20-30 minutes.

Steam the Bao Buns:

Heat a steamer and steam the buns over medium heat for 10-12 minutes until fluffy and cooked through.

Garnish and Serve:

Transfer the steamed buns to a serving platter.

Drizzle with additional Super Saucy Chinese Chilli Oil, sprinkle with sesame seeds, and garnish with fresh coriander leaves.

Serve warm and enjoy the fusion of South African and Chinese flavors.

chilli-jam-infused-handmade-boerwors

Chilli Jam Infused Handmade Boerewors

by with No Comment Recipes

chilli-jam-infused-handmade-boerwors

INGREDIENTS

For the Boerewors:

1 kg beef mince (preferably a blend of lean beef and fat for the best texture)

250g pork mince

2 tsp ground coriander

1 tsp ground cumin

1 tsp ground black pepper

2 cloves garlic, finely minced

1 tbsp brown sugar

2 tsp salt

1 tbsp vinegar

1 tsp ground cloves

1 tbsp paprika

2 tbsp Super Saucy Chilli Jam (for infusion)

¼ cup chopped fresh parsley

¼ cup crushed ice (for binding)

Sausage casings (natural hog casings, soaked in water)

For the Infused Marinade:

2 tbsp Super Saucy Chilli Jam

1 tbsp soy sauce

1 tbsp tamarind paste

1 tsp ginger, minced

1 tbsp garlic, minced

2 tbsp honey (for that perfect balance of sweet and spicy)

Juice of half a lime

METHOD

Prepare the Meat Mixture:

In a large mixing bowl, combine the beef mince, pork mince, ground coriander, cumin, black pepper, garlic, brown sugar, salt, cloves, paprika, and fresh parsley.

Add 2 tablespoons of Super Saucy Chilli Jam to the mixture and mix well to combine. The Chilli Jam will infuse the meat with a fiery, sweet undertone that pairs beautifully with the traditional boerewors spices.

Slowly add in the crushed ice, mixing until everything binds together to form a smooth, cohesive mixture. This ensures a juicy boerewors when cooked.

Stuff the Sausages:

Rinse the sausage casings under cold water. Carefully stuff the sausage casings with the seasoned meat mixture, ensuring to pack the meat tightly and twist the sausages every few inches to form links.

Tie the ends of the sausages securely.

Make the Marinade:

In a small bowl, whisk together 2 tablespoons of Super Saucy Chilli Jam, soy sauce, tamarind paste, minced ginger, minced garlic, honey, and lime juice to create a bold marinade with both heat and sweetness.

Marinate the Boerewors:

Place the freshly made boerewors sausages into a shallow dish and generously coat them with the marinade.

Cover and refrigerate for 1-2 hours (or overnight for deeper flavor infusion).

Cook the Boerewors:

Preheat your grill or braai to medium-high heat.

Grill the sausages for 10-12 minutes, turning occasionally to ensure they cook evenly. The boerewors should have a golden brown crust with sizzling juices.

Serve:

Once cooked through, slice your boerewors into hearty sections or serve as whole sausage.

Drizzle with additional Super Saucy Chilli Jam for an extra kick, and enjoy the sweet heat with your favorite sides.

reimagined-togarashi-bunny-chow

Reimagined Togarashi Bunny Chow

by with No Comment Recipes

reimagined-togarashi-bunny-chow

 

INGREDIENTS

For the Curry:

2 tbsp vegetable oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, grated

2 tbsp Spicy Sprinkles Togarashi

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

500g diced chicken or lamb (or chickpeas for a vegetarian option)

2 medium tomatoes, pureed

1 cup coconut milk

1 cup chicken or vegetable stock

2 medium potatoes, peeled and diced

Salt and pepper to taste

For the Bread Bowls:

4 small round loaves of bread

Fresh coriander and sesame seeds (for garnish)

 

METHOD

Prepare the Curry:

Heat oil in a large pan over medium heat. Sauté onions until golden. Add garlic and ginger, cooking until fragrant.

Stir in Togarashi, cumin, coriander, and turmeric, toasting the spices for 1 minute.

Add the chicken or lamb, browning on all sides. (For chickpeas, add directly to the next step.)

Mix in pureed tomatoes, coconut milk, and stock. Bring to a simmer.

Add potatoes, cover, and simmer until meat and potatoes are tender, about 20 minutes. Season with salt and pepper to taste.

Prepare the Bread Bowls:

Hollow out the center of each loaf, leaving a sturdy bread shell. Set aside the bread pieces for dipping.

Assemble the Bunny Chow:

Spoon the hot curry into the hollowed bread loaves. Garnish with fresh coriander and a sprinkle of Togarashi and sesame seeds for a festive flair.

Serve:

Place each bread bowl on a plate with the reserved bread pieces. Pair with a fresh salad or festive slaw for a complete meal

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fusion-roast-veggies

Fusion Roast Veggies

by with No Comment Recipes

fusion-roast-veggies

 

INGREDIENTS

Vegetables:

1 cup baby carrots, halved

1 zucchini, thickly sliced

1 red bell pepper, chopped into large chunks

1 yellow bell pepper, chopped into large chunks

1 cup baby potatoes, halved

1 red onion, quartered

Seasoning:

2 tbsp olive oil

2 tbsp Super Saucy Chimichurri

1 tbsp Super Saucy Chinese Chili Oil

1 tsp smoked paprika

1 tsp garlic powder

Salt and freshly ground black pepper, to taste

Garnish:

2 tbsp crumbled feta cheese (optional)

Fresh parsley or coriander, chopped

METHODS

Preheat the Oven:

Preheat your oven to 200°C. Line a baking sheet with parchment paper.

Prepare the Vegetables:

Wash and dry all vegetables thoroughly. Chop as directed and place them in a large mixing bowl.

Season the Vegetables:

In a small bowl, mix olive oil, Super Saucy Chimichurri, Super Saucy Chinese Chili Oil, smoked paprika, garlic powder, salt, and pepper.

Coat the Vegetables:

Pour the seasoning mixture over the vegetables. Toss until everything is evenly coated.

Roast:

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning them halfway through, until golden and slightly charred at the edges.

Garnish and Serve:

Remove from the oven and transfer to a serving platter. Sprinkle with crumbled feta cheese and fresh herbs for added flavor.

Grilled Chicken with Korean BBQ Sauce

by with No Comment Recipes

INGREDIENTS

1.5 kg chicken pieces (bone-in, skin-on)

olive oil

salt & pepper

super saucy korean bbq sauce

sliced green onion (for garnish if desired)

METHOD

brush the chicken with olive oil on both sides and season with salt and pepper.

prepare your braai by getting the coals hot and ready. you want a good, high heat for the initial sear.

place the chicken on the braai, skin side down, directly over the hot coals. grill for approximately 3-4 minutes, or until the skin is crispy and golden. while the skin side is grilling, baste the underside with super saucy korean bbq sauce.

once the skin is crispy, move the chicken to a slightly cooler part of the grill (medium-high heat) and turn them over, placing the basted side down. grill for an additional 10 minutes.

transfer the chicken to a sheet pan, and baste generously with more korean bbq sauce. place the sheet pan on a cooler part of the braai, such as an upper rack or away from direct heat. continue to cook the chicken slowly, basting as desired, until it’s nicely glazed and reaches an internal temperature of approximately 77°c (170°f) in the thickest part of the thigh.

serve hot, garnished with chopped spring onions if desired. this dish pairs perfectly with a side of asian mango coleslaw with vietnamese dressing, vegetables of your choice, or rice.

enjoy your braai with this flavorful twist.

Pesto Pizza with Cherry Tomato

by with No Comment Recipes

INGREDIENTS

• pizza dough

• 375ml crushed tomatoes (about 790g)

• 680g cherry tomatoes

• 2 garlic cloves, thinly sliced

• 1 shallot, thinly sliced

• 30ml extra virgin olive oil

• salt and freshly ground pepper to taste

• 250ml shredded cheese of your choice

• 6 tablespoons freshly grated parmigiano reggiano

• 1 jar super saucy basil pesto

• 5 basil leaves, torn

EASY PIZZA DOUGH

INGREDIENTS

500g bread flour (or all-purpose flour)

1 packet (7g) instant yeast

1 teaspoon sugar

1 teaspoon salt

2 tablespoons olive oil

325ml warm water (about 40°c)
METHODS

activate the yeast:

in a small bowl, mix the warm water, sugar, and yeast. stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. this step ensures that the yeast is active.

mix the dough:

in a large mixing bowl, combine the flour and salt. make a well in the center and add the activated yeast mixture and olive oil. mix with a wooden spoon or your hands until the dough starts to come together.

knead the dough:

transfer the dough to a lightly floured surface. knead by hand for about 8-10 minutes until the dough is smooth and elastic. if the dough is too sticky, add a little more flour, but be careful not to add too much.

first rise:

place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

shape the dough:

once risen, punch down the dough to release the air. divide it into 2 equal portions if making two pizzas, or keep it whole for one large pizza. shape each portion into a ball and let it rest for 10 minutes.

form the pizza crust:

on a lightly floured surface, roll out each dough ball to your desired thickness. transfer to a lightly oiled baking sheet or pizza stone.

add toppings and bake:

preheat your oven to 230°c. add your desired toppings to the dough. bake for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

serve:

remove from the oven and let it cool for a minute or two before slicing and serving.

this recipe should yield enough dough for 2 medium pizzas or 1 large pizza. enjoy making your pizza.

METHOD

preheat the broiler. in an ovenproof dish, toss the cherry tomatoes with the sliced garlic, shallot, and olive oil. season with salt and pepper. broil about 15 cm from the heat source for about 5 minutes, or until the tomatoes pop and lightly brown.

preheat the oven to 230°c. divide the dough into 2 equal pieces. shape the pizza dough by hand on a lightly oiled baking pan or pizza stone.

divide the sauce and cheese between the two crusts. start by spreading a thin layer of pizza sauce on each crust. top with the shredded cheese and bake for 10-15 minutes, or until the crust is golden and the cheese is browned.

after baking, top each pizza with the pesto sauce and the charred tomatoes. sprinkle with freshly torn basil leaves before serving.

enjoy your delicious pesto and charred tomato pizza.

 

Ramen Soup with Noodles

by with No Comment Recipes

INGREDIENT

4 cups chicken or vegetable broth

2 packs of ramen noodles[discard seasoning packets if included]

2 cups shredded cooked chicken or tofu for vegetarian option

2 cups baby spinach or kale

2 green onion, thinly sliced

2 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2-3 tablespoons super saucy chinese chili oil[adjust to taste]

salt and pepper, to taste

optional toppings: soft-boiled eggs, sliced mushrooms, bean sprouts, nori seaweed ,

METHOD

In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.

Add the ramen noodles to the boiling broth and cook according to package instructions, typically 3-4 minutes until noodles are tender.

Stir in the shredded chicken (or tofu) and baby spinach or kale. Cook for 1-2 minutes until the greens are wilted and the chicken (or tofu) is heated through.

Add soy sauce, rice vinegar, sesame oil, and season with salt and pepper to taste. Adjust the seasoning as needed.

Ladle the ramen into bowls. Drizzle each serving with 1-2 tablespoons of super saucy chinese chili oil, depending on your spice preference.

Top with sliced green onions and any optional toppings you like, such as soft-boiled eggs, sliced mushrooms, bean sprouts, or nori seaweed.

Serve hot and enjoy the comforting warmth of winter ramen with a delicious kick from the chili oil!

This recipe is versatile and allows for customization with your favorite ramen toppings. The chinese chili oil adds a wonderful spicy flavor that complements the richness of the broth and the freshness of the greens. Adjust the amount of chili oil according to your preference.

Butternut Soup

by with No Comment Recipes

INGREDIENTS

1 medium butternut squash, peeled, seeded, and cubed

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

2 tablespoons olive oil

Super Saucy Chinese chili oil, to garnish

Fresh cilantro or parsley, chopped (optional, for garnish)

METHOD

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and

garlic, sautéing until softened and fragrant, about 5 minutes.

2. Add the cubed butternut squash to the pot. Sauté for another 5 minutes,

stirring occasionally.

3. Pour in the vegetable broth, cinnamon, and nutmeg. Season with salt and

pepper to taste. Bring to a boil, then reduce heat and let it simmer, covered,

until the squash is tender, about 20-25 minutes.

4. Using an immersion blender, blend the soup until smooth and creamy. If you

don’t have an immersion blender, carefully transfer the soup in batches to a

blender and blend until smooth

5. Ladle the soup into bowls. Drizzle each serving with a teaspoon or two of

Chinese chili oil, adjusting to your preferred level of spiciness.

6. Garnish with chopped cilantro or parsley, if desired, for freshness and added

flavor.

7. Serve hot and enjoy your butternut squash soup with a delightful hint of

Chinese chili oil!

8. This soup is warming, comforting, and gets a nice kick from the Chinese chili

oil, which adds a unique twist to the traditional butternut squash soup. Adjust

the amount of chili oil according to your spice preference.

ROAST GARLIC,MASCARPONE FLAT BREAD

by with One Comment Recipes

INGREDIENTS.

Flatbread:

1 cup greek yogurt

1.5 cups self-raising/rising flour[+ extra for flouring surface etc]

Roasted Garlic and Mascarpone:

2 heads garlic

3/4 cups[180g] mascarpone

200g buffalo mozzarella ,torn

super saucy spicy sprinkle to serve

super saucy pesto

METHOD

Flatbread:

  1. Place greek yogurt in a mixing bowl and give it a stir. add in 1 cup of flour and stir to combine, gradually add in more flour until the dough starts to form into a ball
  2. Tip the dough onto a well-floured surface and knead with your hands for a minute or two, if the dough is still too sticky, add some more flour and continue to knead. the dough is ready when it is able to hold its shape and is not sticking to your hands or the surface
  3. Heat a skillet or frying pan on medium heat. once the pan is hot ,add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. repeat with the remaining flatbread

Roasted Garlic Mascarpone

  1. Preheat oven to 200°C. Wrap garlic in foil and roast for 45 minutes or until completely softened.
  2. Squeeze garlic out of the skins into a small bowl, cool slightly then add mascarpone and season.
  3. Stir to combine. Set aside.
  4. Spread over 1/4 of the garlic mascarpone and top with mozzarella.
  5. Drizzle with pesto and sprinkle with chilli flakes and extra basil leaves to serve

BANG BANG CHICKEN

by with No Comment Recipes

INGREDIENTS

500 g bonelss skinless chicken breast

15ml line juice [or lemon juice]

salt and pepper

15ml vegetable oil

super saucy chinese chilli mayo

METHOD

1. Cut the chicken into small chunks and dry with a paper towel. Squeeze the lime juice over the

chicken and season with salt and pepper. Toss with the cornstarch.

2. Heat the oil over medium high heat and add the chicken in one layer. Once it is nice and browned,

flip and cook on the other side until cooked through

3. While the chicken is still warm, toss with the sauce.

WHAT TO SERVE WITH BANG BANG CHICKEN

Traditionally bang bang chicken is served with steamed white rice and vegetables. However, there are so many options.

• This sweet and spicy chicken tastes amazing with a crunchy Asian slaw like this one made with kaleor this one with cabbage and pineapple.

• For a lighter option, serve this with some Cabbage Fried Rice or Healthy Fried Rice.

• Wrap your bang bang chicken up in lettuce wrap and serve them with grated carrots and crushed peanuts.

• Turn this tasty chicken into tacos with flour tortillas, cabbage slaw, and sesame seeds.