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Scorching ChilliNut

Scorching ChilliNut
£4.20 inc VAT
Qty

160 g

Scorching ChilliNut Recipe

Hot full-bodied peanut indulgence.

Heat rating: Level 2 - Nicely Hot

Ingredients

NO artificial ingredients

Water, peanut (13%) onion, sugar, tamarind, rapeseed oil, lemon juice, lemongrass, wheat flour, chilli (5%), garlic, ginger, galangal, sunflower oil, salt

Nutrition Information
Typical values per 100g

Energy 143kcal
596 kJ
Fat 10 g
Saturates 1.5 g
Carbohydrate 9.3 g
Sugar 5.5 g
Protein 3.8 g
Salt 0.6 g

2 Chilli

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Testimonials

Gorgeous sauces and the Daring Hot Soy Sauce and Chilli Nut Sauce have greatly improved the taste of my cooking and salads. Only wish I'd been able to buy more…

B. Daniels, via Facebook

'ChilliNut sauce is delicious with grilled mackerel, oat fried laver bread and minted peas.'

R. Fisher, Porthcawl

Scorching ChilliNut; yummy and I wish I had bought another one.

E. Hammett, Swansea

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Tribal Soya Chunks with Veg Stir Fry

Tribal Soya Chunks with Veg Stir Fry

Feeds : 4 people

Submitted by

Sorai

Ingredients

60 gm Tribal
65-70 gm Soya chunks (dry)
50 gm kale- sliced or shredded leaves
140 gm / 1 large yellow or red bell pepper - cut into small squares
250 - 280 ml water
A pinch of salt
A pinch of pepper

Cooking Instructions

In a wok over low heat, add kale and Tribal paste and stir.
Add peppers, water, soya chunks, salt and pepper and stir.
Put the lid on and leave to cook for 8-10 minutes.
Stirring in between cooking times.
The soya chunks should be soft and has absorb the water.
Once cooked, turn off the fire.
Serve with rice or salad or as a tortilla filler or with chips.

Tribal Chicken Thighs with Veg Stir Fry

Tribal Chicken Thighs with Veg Stir Fry

Feeds: 4 people

Submitted by

Sorai

Ingredients

60 gm Tribal
380 gm / 3 medium chicken thigh fillets - thinly sliced
180 gm / 1 medium courgette- cut into cubes
105 gm / 2 medium carrots - cut into matchstick size
10 ml / 1 tablespoon cooking oil
10 gm / A few stalks of coriander - chop or tear roughly
A pinch of salt
A pinch of pepper

Cooking Instructions

In a wok over medium heat, add cooking oil.
Once warm, add chicken thigh slices and slightly fry to seal the meat.
Add Tribal paste and stir.
Add courgette and stir. Add carrots then stir.
Add salt, ground peppers and most of coriander. Leave a bit of coriander for garnishing.
Cover the wok with a lid.
Cook for about 5 minutes.
Stir in between cooking times.
Once cooked, turn off the fire.
Plate it and add coriander.
Serve with rice or plain noodles or as a tortilla filler or with chips.

Tribal Pork and Veg Stir Fry

Tribal Pork and Veg Stir Fry

Feeds : 3 person

Submitted by

Sorai

Ingredients

40 gm Tribal
100gm (half of a large) courgette- cut into cube
75gm (half of a large) red pepper
300 gm pork - cut into small cube
1 red chilli (optional) - slice thinly
10 ml cooking oil
A few stalks of coriander - chop or tear roughly
A pinch of salt
A pinch of pepper - Optional

Cooking Instructions

In a wok over high heat, add cooking oil.
Once warm, add pork cubes and stir and fry to seal the pork.
Add Tribal paste and stir.
Add red peppers and courgette, stir.
Add salt and ground peppers if desired or you can add this at the end, if desired.
Add chilli slices, if you want.
Turn the fire to medium low and cover with a lid.
Stir in between cooking times.
Cook for 5-8 minutes.
Once cooked, turn off the fire.
Add coriander and stir.
Serve with rice, plain noodles, as a tortilla filler or with chips.

Romin Tofu

Romin Tofu

Feeds : 3 person

Submitted by

Sorai

Ingredients

2 tablespoon coconut cream or coconut milk (60% coconut content or more)
110 ml water
1 ½ tablespoon LaksaRomin
100-110gm choy sim/ pak shoy - cut
200-215 gm medium or firm tofu - cut into small cubes
a pinch of salt - if desired

Cooking Instructions

Using a wok or deep pan, add tofu cubes, LaksaRomin and coconut cream or if using coconut milk, only use the white fat. Leaving the can of coconut milk in the refrigerator will separate the fat.

Add water and turn on fire to medium, cover the wok.

Once simmer, stir and lower the fire and allow to simmer for 10 minutes. Stir in between cooking.

After 10 minutes, add salt if desired and add choy sim or pak choy. Stir until cooked.

Serve over a bowl of warm vermicelli noodles or rice.

Garnish with coriander if preferred.

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Rendangerous Beef

Feeds : 5 person

Submitted by

Sorai

Ingredients

1 kg - 1.3 kg roasting beef joint - cut to small bitesize (2x2cm ish!) cubes
1 jar Rendangerous Beef Set
100 ml water
200 gm of coconut white fat from 1 can coconut milk (60% coconut milk content minimum)
10 gm sugar

Cooking Instructions

TIP: Use high content coconut milk of 60% coconut milk content minimum or more otherwise get 2 cans to make up that amount. Refrigerate the cans to separate the fat and scoop ONLY the white fat content at the top of the can/s. Discard the rest.

In a pot, preferably thick based or non stick, add the cubed beef,Rendangerous, coconut milk fat, water and mix. Cover the pot.

Turn on the fire to medium low and cook until simmering.
Once simmering, lower the fire and allow to simmer further until sauce thickens. Stir twice or more in between cooking times. Once thicken, after 40-50 minutes of cooking add sugar and simmer for another 8-10 minutes.

Total cooking time is about 1 hour or until the meat is very tender. Skim some of the fat if needed.

Garnish with coriander leaves (optional). Serve with rice and vegetables/ salad or anything you fancy.

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Romin Chicken and Veg Stir Fry

Feeds : 4 person

Submitted by

Sorai

Ingredients

60gm LaksaRomin
1-2 tomato- cut into pieces
110 mushrooms - cubed
300-350 gm chicken breast or beef or Quorn
2 stalk spring onions or coriander - slice
10-15 ml cooking oil
Pinch of salt
Pinch of pepper

Cooking Instructions

In a pan over medium heat, add cooking oil. Once warm, add chicken slices and stir to seal the chicken. Add, mushroom, tomatoes, LaksaRomin, salt and pepper then stir until cook.
Add chopped spring onions or coriander and stir.
Serve.

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