Category: Recipes

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Mexican Chocolate Mousse

Submitted by Chandra Ivy

Serves: 8

Ingredients:

2 eggs6 oz semi-sweet chocolate chips
¼ cup sugar 2 tsp Sao Noi™ Original chili oil (only oil)
2 ½ cup heavy whipping cream

Directions:

  1. Add eggs and sugar to mixer and beat for 3 minutes.
  2. Heat heavy cream in saucepan over low heat until just hot.
  3. On a low setting, slowly pour cream into egg mixture. Put mixture in saucepan on low heat, stirring constantly to thicken for about 5 minutes. Do not boil.
  4. Remove from heat and stir in chocolate until fully melted.
  5. Cover and refrigerate for 2 hours.
  6. When completely chilled, whip remaining cream. Remove chocolate and stir in chili oil. 
  7. Slowly stir in whipped cream. Portion out into parfait cups and chill.
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Spiced Brownies

Submitted by Alyssa Perko

Serves: 16

Ingredients:

½ cup semisweet chocolate chips1 tsp vanilla
6 tbsp butter¼ tsp cinnamon
2 oz unsweetened baker’s chocolate⅛ tsp black pepper
1 tsp Sao Noi ™ Original chili oil⅛ tsp cumin
¾ cup sugar¼ tsp salt
1 large egg⅜ cup flour
2 egg yolks

Instructions:

  1. Preheat oven to 350℉.
  2. Melt together baker’s chocolate, chocolate chips, and butter. Stir until smooth. Stir in chili oil.
  3. Beat together eggs and sugar until light and thick. Beat in vanilla, cinnamon, pepper, cumin, and salt.
  4. Pour chocolate mixture (should not be hot) into egg mixture and stir together with spatula until uniform. Fold in flour until just combined.
  5. Pour batter into an 8×8-inch pan lined with foil and greased smooth on top. Bake for 20 minutes, or until center is fully cooked when toothpick is inserted and clean when withdrawn.
  6. Remove pan from oven and place on wire rack to cool before slicing and serving.

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Spicy Garlic Chicken Wings

Submitted by Mey Saechao

Serves:  4-5

Ingredients:

1 lb chicken wings     ½ tsp garlic powder
1 tbsp vegetable oil     1 tsp chicken bouillon 
1 ½ tbsp flour        1 tsp Sao Noi™ Ginger chili oil
1 tsp salt    1 tsp black pepper 
1 tsp fresh lemongrass, chopped1 tsp fresh garlic, minced
2 tbsp fish sauce    

Instructions: 

  1. Pat dry the wings and cut two slits into each (one on each side).
  2. Combine salt, black pepper, garlic powder, and chicken bouillon onto the wings and mix well.
  3. Add flour onto the wings. If needed, add a little water to help mix the flour in better.
  4. In a pot, fill up with enough oil to fully submerge the wings. Heat oil medium-high and fry until golden brown. Remove the wings from the pot.
  5. In a skillet, fry the lemongrass and garlic until golden brown. Add the chili oil and fish sauce.
  6. Move the wings onto the skillet and toss with the sauce.

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Roasted Chili Honey-Lime Brussels Sprouts

Submitted by Mike Rusk

Serves:  4

Ingredients: 

1 ½ lb Brussels sprouts, trimmed and halved lengthwise 
3 tbsp honey
1 ½ tbsp olive oil 
1 ½ – 2 tsp Sao Noi™ Original chili oil
1 lime, zested and juiced
dash of salt and ground pepper to taste

Instructions:

  1. Preheat oven to 450°F.
  2. In a large bowl, combine Brussels sprouts, olive oil, chili oil, salt, and pepper. Toss together to coat. 
  3. Unload contents onto a rimmed baking sheet and roast for approximately 20 minutes or until edges are crisp and brown. Halfway through cooking, give them a toss to ensure that they are evenly roasted and browned. 
  4. In a small bowl, add lime zest, lime juice and honey. Microwave for 10 seconds so mixture can easily be whisked together. 
  5. Return roasted Brussels sprouts to a large bowl and pour the honey-lime mixture over them. Toss to coat and serve immediately.