Tag: portland

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Sao Noi Chili Cupcakes

Submitted by sonya pollard

Serves: 18-20

Ingredients:

For cupcake: For filling: For frosting:
5 egg whitesSao Noi Original Chili Oil, to tasteSao Noi Original Chili Oil, to taste
¾ cup coconut milk1 chopped mango 4 sticks unsalted butter
¾ unsalted butter2-4 lbs powdered sugar
1 ¾ cup sugar1 ½ tablespoons chopped basil
1 teaspoon vanilla1 cup coconut cream
1 tablespoon baking powder1 teaspoon vanilla
½  cup shredded coconut

Directions:

  1. Preheat oven to 350°F
  2. To begin making the cupcake batter, mix eggs and coconut milk in a small bowl. In a separate bowl, mix sugar, vanilla, baking powder, cake flour, and shredded coconut. Add egg and coconut milk mixture to the dry ingredients. Arrange cupcake liners in cupcake pan, pour in cupcake batter, and bake for 25 minutes. Once baked, allow cupcakes to cool.
  3. To make the filling, add chili oil to mango in small amounts until desired heat is achieved. Create a hole in the cooled cupcakes and spoon in filling.
  4. To make the frosting, cream butter until pale. Add coconut cream, vanilla, and powdered sugar, and nix completely.
  5. Add chopped basil and chili oil (until desired heat is achieved). If frosting is not moist, add coconut milk; if too moist, add more powdered sugar.
  6. Garnish with lime wafer and edible and flowers. Optional: add green food coloring to frosting.
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Sao Noi Steak

submitted by maly Douangphoumy

Serves: 2

Ingredients:

1 tablespoon Sao Noi Lemongrass Chili Oil1/2 teaspoon Italian seasoning
16-ounce steak 3 cloves garlic, minced
1/2 tablespoon olive oil 1/2 teaspoon black pepper
1/2 teaspoon onion powderPinch of salt

Directions:

  1. Place all the ingredients in a bowl or resealable gallon-sized freezer bag. Shake to combine.
  2. Add steak to the marinade. Place in refrigerator and marinate for at least 1 hour, or up to 24 hours. Cook steak as desired.
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Spicy Lemongrass Edamame

Submitted by Gail Robison

Serves: 2

Ingredients:

1 tablespoon Sao Noi Lemongrass Chili Oil
10 ounces of edamame (without salt)
4 cloves of garlic, minced
1/2 teaspoon of sesame oil
1 tablespoon of mayonnaise
2 teaspoons of soy sauce
1/2 teaspoon of salt flakes

Directions:

  1. In a small frying pan, sauté garlic in sesame oil on medium low heat. Be careful not to to burn the garlic. When garlic is golden brown, remove the frying pan from heat.
  2. In a medium bowl, mix sautéed garlic, chili oil, mayonnaise, and soy sauce.
  3. Steam the edamame for 2 minutes.
  4. Toss steamed edamame with chili oil in a large bowl.
  5. Add garlic mixture to the large bowl and mix until steamed edamame is evenly coated. Season with salt and pepper to taste and serve warm.
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Clams Meditteranean

Submitted by John Schroeder

Serves: 4

Ingredients:

2 teaspoons Sao Noi Original Chili Oil 3 cloves chopped garlic
2 pounds steam clams 1 cup dry white wine
1 cup diced onions1 teaspoon salt
1 cup diced fire-roasted tomatoes2 teaspoons chopped parsley

Directions:

  1. Sauté peppers and onions in chili oil on high heat.
  2. Add garlic, white wine, tomatoes, and salt.
  3. Reduce heat and add clams, simmer for 15 minutes.
  4. Plate, then top clams with parsley.
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Stuffed Bell Peppers

SUBMITTED BY BRIAN BARBER

Serves: 6

Ingredients:

3 ounces Sao Noi Original Chili Oil2 pouches quick-prep jasmine rice
3 tablespoons olive oil16-ounce can black beans
6 medium (any color) bell peppers14.5-ounce can diced tomatoes
1/2 cup white onions, chopped32-ounce can tomato sauce (set 6 tablespoons aside
to top each bell pepper)
12 ounces whole kernel frozen corn 1 pound lean ground beef
1 cup cheddar cheese 1/2 teaspoon salt

Directions:

  1. Preheat the oven to 350°F.
  2. Cut off tops of bell peppers, clean out the seeds.
  3. Place bell peppers on a plate or paper towel; microwave for 3-4 minutes to soften. Place peppers cute side up in a glass baking dish.
  4. Heat olive oil in a deep pan over medium to high heat. Add the ground beef, chopped onions, and salt. Cook for 8-10 minutes, stirring occasionally until light brown. Drain excess fat.
  5. Add tomato sauce (reserving six tablespoons), diced tomatoes, black beans, rice and corn to ground beef and onions. Cook over medium heat for 15 minutes, stirring occasionally, until thoroughly mixed and hot.
  6. Remove from heat and stir in chili oil.
  7. Stuff each bell pepper with beef mixture and add a spoonful of tomato sauce to the tops of each. Cover with foil (to prevent from drying out); bake for 35 minutes. Uncover and top with cheese. Cook for an additional 10 minutes.