snacks

Gyoza Spicy Dipping Sauce

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:

Serves: 8

Ingredients:

2 eggs	6 oz semi-sweet chocolate chips
¼ cup sugar	2 tsp Sao Noi™ Original chili oil (only oil)
2 ½ cup heavy whipping cream

Directions:

Add eggs and sugar to mixer and beat for 3 minutes.
Heat heavy cream in saucepan over low heat until just hot.
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.
Remove from heat and stir in chocolate until fully melted.
Cover and refrigerate for 2 hours.
When completely chilled, whip remaining cream. Remove chocolate and stir in chili oil.
Slowly stir in whipped cream. Portion out into parfait cups and chill.

Serves: 16

Ingredients:

½ cup semisweet chocolate chips	1 tsp vanilla
6 tbsp butter	¼ tsp cinnamon
2 oz unsweetened baker’s chocolate	⅛ tsp black pepper
1 tsp Sao Noi ™ Original chili oil	⅛ tsp cumin
¾ cup sugar	¼ tsp salt
1 large egg	⅜ cup flour
2 egg yolks

Instructions:

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 Bake for 20 minutes, or until center is fully cooked when toothpick is inserted and clean when withdrawn.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