savory

Peanut Butter Balls

Serves: 3

Ingredients:

½ cup Sao Noi Peanut Sauce	1 cup powdered sugar
3 tablespoons salted butter, softened	1 cup semi-sweet chocolate chips

Directions:

Mix the peanut butter and softened butter together in a bowl. Gradually stir in powdered sugar until fully combined.
Cover and place in the fridge for about 15 minutes to firm up.
Using your hands, shape and dough into 1-inch balls. Place the balls on a baking sheet, cover and refrigerate for at least 20 minutes. (This will ensure balls keep their shape when dipped).
Melt the chocolate chips according to package instructions.
Using a fork, dip the peanut butter balls one at a time into the melted chocolate. Allow the excess chocolate to fall off.
Place the chocolate balls onto wax paper, cover and refrigerate until ready to serve.

Serves: 18-20

Ingredients:

For cupcake:	For filling:	For frosting:
5 egg whites	Sao Noi Original Chili Oil, to taste	Sao Noi Original Chili Oil, to taste
¾ cup coconut milk	1 chopped mango	4 sticks unsalted butter
¾ unsalted butter		2-4 lbs powdered sugar
1 ¾ cup sugar		1 ½ tablespoons chopped basil
1 teaspoon vanilla		1 cup coconut cream
1 tablespoon baking powder		1 teaspoon vanilla
½ cup shredded coconut

Directions:

Preheat oven to 350°F
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.
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.
To make the frosting, cream butter until pale. Add coconut cream, vanilla, and powdered sugar, and nix completely.
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.
Garnish with lime wafer and edible and flowers. Optional: add green food coloring to frosting.

Serves: 6-10

Ingredients:

1 lb ground beef	1 ½ tsp Sao Noi™ Original chili oil
1 lb ground hot sausage (Andouille or chorizo)	2 cans roasted tomatoes, chopped
1 yellow onion	1 pack pasta
2 cloves garlic, chopped	1 tsp Italian seasoning
1 green bell pepper, diced	½ tsp black pepper
2 cans tomato sauce	Italian basil, chopped (for garnish)
1 can tomato paste	fresh parmesan, grated (for garnish)

Instructions:

Cook pasta according to instructions on package.
Thoroughly cook beef and sausage. Add onion, bell pepper, and garlic.
In a separate pan, add tomato sauce, tomato sauce, and roasted tomatoes and stir until even. Add Italian seasoning and black pepper.
Add chili oil to the beef and sausage and combine with sauce.
Plate the pasta and top with a hearty scoop of sauce. Garnish with parmesan and basil.

Serves: 2

Ingredients:

1 lb beef, thinly sliced	½ tsp salt
3 tbsp lemongrass, finely chopped	2 tbsp soy sauce
2 bell peppers (red and/or yellow), diced	¼ tsp black pepper
2 cloves garlic, finely chopped	1 tbsp Sao Noi™ Original chili oil
2 tbsp peanut oil

Instructions:

In a skillet, heat peanut oil on high for one minute. Add garlic, lemongrass and chili oil (with chunks) and fry until golden brown.
Add beef, salt, and soy sauce and stir for 3-5 minutes. Toss in bell peppers and stir for 1-2 minutes.
Remove skillet from stove top and plate the contents, topping off with black pepper.

Serves: 3-4

Ingredients:

1 clove garlic, minced	2 tbsp Chinkiang vinegar
1 stalk green onion, finely chopped	½ tsp chili oil
3 tbsp soy sauce	½ tsp sugar

Instructions: