Recipes
1. SPICY DAN DAN NOODLES
For the sauce:
• 3 tbsp Proud Phoenix Co Hot & Fiery Chilli Crisp Oil.
• 2 tbsp soy sauce (or tamari for gluten-free).
• 1 tbsp Chinkiang vinegar (or rice vinegar).
• 1 tbsp tahini or smooth peanut butter.
• 1 tsp brown sugar or maple syrup.
• 1 clove garlic, finely grated.
• ½ tsp fresh ginger, grated.
• Optional: 1 tsp Sichuan peppercorns, toasted and ground (for that signature tingle).
For the pork topping:
• 300g minced pork.
• 1 tbsp soy sauce.
• 1 tbsp Shaoxing wine (or dry sherry).
• 1 tsp sesame oil.
• 1 tsp Proud Phoenix Co Hot & Fiery Chilli Crisp Oil.
• 1 spring onion, chopped.
• 1 tsp brown sugar.
For the noodles:
• 300g fresh wheat noodles or rice noodles (for gluten-free).
• A handful of blanched greens (bok choy, choy sum, or spinach).
Method:
1. Prepare the sauce:
In a medium bowl, whisk together Proud Phoenix Co Hot & Fiery Chilli Crisp Oil, soy sauce, vinegar, tahini, sugar, garlic, and ginger until smooth. Set aside.
2. Cook the pork:
Heat a wok or frying pan over medium-high heat.
Add a drizzle of oil, then the minced pork. Break it apart with a spoon until browned and crispy.
Add soy sauce, Shaoxing wine, sugar, sesame oil, and a spoon of Hot & Fiery Chilli Crisp Oil.
Cook for 2–3 minutes until caramelised and fragrant. Add chopped spring onion and stir through.
3. Cook noodles:
Boil noodles according to packet directions. Drain and toss with a touch of oil to prevent sticking.
Blanch the greens for 30 seconds in the same boiling water, then drain.
4. Assemble:
Divide the sauce between serving bowls.
Add noodles on top, toss gently to coat, and spoon over the spicy pork mixture.
Top with blanched greens and finish with an extra spoonful of Proud Phoenix Co Hot & Fiery Chilli Crisp Oil for that signature crunch and kick.
🌶️ To Serve
Garnish with:
• Crushed peanuts or sesame seeds.
• Extra spring onion or coriander.
• A drizzle more Proud Phoenix Co oil (if you dare!).
For a vegan version, swap pork for crumbled tofu or minced mushrooms, and use tamari instead of soy sauce. #recipes #chillilovers #inspiration #familyfood
2. Thai Green Curry (Gluten-Free)- With Proud Phoenix Co Mild Chilli Crisp or Coconut & Lime Sambal
🍋 Ingredients:
Green Curry Paste (from scratch)
• 2 green chillies (adjust to heat preference).
• 1 small shallot, chopped.
• 3 cloves garlic.
• 1 thumb-size piece of ginger or galangal, peeled.
• 1 stalk lemongrass (white part only, finely sliced).
• Zest of 1 lime.
• 1 tsp coriander seeds.
• 1 tsp cumin seeds.
• 1 bunch fresh coriander (roots and stems included).
• ½ cup Thai basil leaves (optional but authentic).
• 1–2 tbsp fish sauce (or gluten-free soy sauce for vegan option).
• 1 tsp Proud Phoenix Co Mild Chilli Crisp or Coconut & Lime Sambal. 🌶️
For the Curry:
• 1 tbsp coconut oil.
• 400ml coconut milk (unsweetened).
• 400g chicken thigh or tofu (for vegetarians).
• 1 cup broccoli florets.
• 1 small zucchini, sliced.
• ½ red capsicum, sliced.
• 1 cup snow peas.
• 1 tbsp Proud Phoenix Co Mild Chilli Crisp or Coconut & Lime Sambal.
• 1 tbsp fish sauce (check gluten-free label).
• 1 tbsp lime juice.
• Fresh coriander and Thai basil to serve.
• Cooked jasmine rice (or rice noodles for a twist).
Method:
1. Make the Curry Paste
• Toast coriander and cumin seeds in a dry pan for 1 minute until fragrant.
• Blend all curry paste ingredients in a food processor or mortar and pestle until smooth. Add a splash of coconut milk if needed.
2. Cook the Curry
• In a large pan or wok, heat coconut oil over medium heat.
• Add 2–3 tbsp of your green curry paste and fry for 2 minutes until aromatic.
• Stir in coconut milk and bring to a gentle simmer.
3. Add Protein & Veggies
• Add chicken or tofu, cooking until almost done.
• Toss in veggies and simmer for another 5–7 minutes until tender.
4. Finish with Flavour
• Stir through 1 tbsp Proud Phoenix Co Mild Chilli Crisp or Coconut & Lime Sambal for that perfect hint of heat and depth.
• Add fish sauce and lime juice to taste.
5. Serve
• Spoon over jasmine rice and top with fresh herbs.
• Optional drizzle: a little extra chilli crisp for bold spice lovers 🌶️ #chefmade #recipes #healthyfood #glutenfree #gourmet #butchers #markets #supermarket
3. Sticky Beef Ribs with Proud Phoenix Co Honey Chilli Crisp (or Mild Chilli Crisp)
Serves: 4
Prep Time: 15 minutes
Cook Time: 3–3.5 hours
Ingredients:
• 1.5–2 kg beef short ribs, bone-in.
• 2 tbsp Proud Phoenix Co Honey Chilli Crisp (or Mild Chilli Crisp Oil for less heat).
• 3 tbsp soy sauce.
• 2 tbsp hoisin sauce.
• 2 tbsp honey (extra stickiness).
• 2 tbsp brown sugar.
• 3 cloves garlic, minced.
• 1 knob (2–3 cm) ginger, grated.
• 2 tbsp rice vinegar (or apple cider vinegar).
• 1 cup beef stock (or water).
• 1 tbsp sesame oil (optional).
• Fresh coriander, sesame seeds, and sliced spring onion (for garnish).
Method:
1. Preheat oven to 160°C (320°F).
2. Make the glaze/marinade:
In a bowl, whisk together chilli crisp oil, soy sauce, hoisin, honey, brown sugar, garlic, ginger, vinegar, and sesame oil.
3. Prep the ribs:
Pat ribs dry and place them in a large baking dish or roasting pan. Pour over half the marinade, rubbing it in well. Reserve the other half for glazing later.
4. Bake low and slow:
Add beef stock to the pan (keeps ribs juicy). Cover tightly with foil and roast for 2.5 hours, until tender.
5. Glaze and caramelise:
Remove foil. Brush ribs generously with reserved marinade. Increase oven temp to 200°C (390°F) and roast for another 20–30 minutes, basting once or twice, until sticky and caramelised.
6. Rest & Serve:
Let ribs rest 10 minutes. Slice between bones, drizzle with a little extra Proud Phoenix Co Honey Chilli Crisp, and garnish with coriander, sesame seeds, and spring onion.
Serving Ideas:
• Serve with steamed jasmine rice or crispy smashed potatoes.
• Add a fresh side like pickled cucumber salad to cut through the richness.
• For a fiery kick: finish with an extra spoon of chilli crisp oil right before serving.
4. Gluten-Free Crispy Pork with Fluffy Bao Buns & Honey Chilli Crisp Glaze
Ingredients:
For the pork:
• 500g pork belly, skin scored.
• 1 tsp sea salt.
• 1 tbsp tamari (gluten-free soy sauce alternative).
• 1 tsp five spice powder.
• 1 tsp garlic powder.
For the glaze:
• 3 tbsp Proud Phoenix Co Honey Chilli Crisp (naturally gluten free).
• 1 tbsp tamari.
• 1 tbsp rice vinegar.
• 1 tbsp honey (optional for extra sweetness).
For serving (gluten-free):
• Gluten-free bao buns – these can be found at specialty Asian grocers or made at home with gluten-free flour (rice flour + tapioca starch base).
• Pickled cucumber or radish slices.
• Fresh coriander & spring onion.
• Sesame seeds (optional).
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Method:
1. Prepare the pork
• Rub pork belly with salt, tamari, five spice, and garlic powder.
• Roast at 180°C for 1.5 hours, then increase heat to 220°C for 20 minutes to blister the skin. Rest and slice into strips.
2. Make the Honey Chilli Crisp glaze
• In a small pan, combine Honey Chilli Crisp, tamari, rice vinegar, and honey.
• Simmer for 2–3 minutes until sticky and glossy.
3. Coat the pork
• Toss sliced pork belly pieces in the glaze until well coated and caramelised.
4. Assemble gluten-free bao buns
• Warm your gluten-free bao buns.
• Fill with glazed crispy pork, pickled cucumber, coriander, and spring onion.
• Sprinkle with sesame seeds and drizzle with extra Honey Chilli Crisp for extra kick.
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✨ Gluten-Free Tip: If gluten-free bao buns are hard to source, this recipe also works beautifully served in lettuce cups or with steamed jasmine rice as a bowl.
5. Thai Basil Pork Stir-Fry with Proud Phoenix Co Mild Chilli Crisp ( Pad Kra Pao)
Ingredients (Serves 2–3)
• 500g pork mince (or finely chopped pork shoulder).
• 2 tbsp Proud Phoenix Co Mild Chilli Crisp Oil.
• 4 cloves garlic, finely chopped.
• 2 small red chillies, sliced (optional for extra heat).
• 1 small onion or 3 shallots, thinly sliced.
• 2 tbsp soy sauce.
• 1 tbsp oyster sauce.
• 1 tbsp fish sauce.
• 1 tsp sugar (palm sugar if available).
• ½ cup fresh Thai basil leaves (holy basil if possible, sweet basil works too).
• 1 tbsp vegetable oil.
To serve: Steamed jasmine rice + fried egg (crispy edge, runny yolk is traditional 🍳).
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Method:
1. Heat the wok/pan over high heat with vegetable oil.
2. Add garlic, onion, and optional chillies. Stir-fry until fragrant.
3. Add the pork mince. Break it up and cook until slightly browned.
4. Stir in Proud Phoenix Co Mild Chilli Crisp Oil – coating the pork with its aromatic crunch and mild heat.
5. Add soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry quickly so the pork absorbs all the flavours.
6. Toss in the basil leaves and stir until just wilted. Remove from heat.
7. Serve over hot jasmine rice with a fried egg on top.
6. Baked Brie with Honey Chilli Crisp & Roasted Garlic Served with Warm Crusty Bread
Ingredients
• 1 whole wheel of Brie or Camembert (approx. 200g).
• 1 whole garlic bulb.
• 1–2 tsp Proud Phoenix Co Honey Chilli Crisp (plus extra for serving).
• 1-2 sprigs of fresh rosemary.
• 1-2 sprigs of fresh thyme.
• 1 tbsp good quality olive oil.
• Crusty bread, warmed (baguette or sourdough).
• Pinch of salt & cracked pepper.
Instructions
1. Prep the Garlic.
• Slice the top off the garlic bulb to expose the cloves.
• Place on foil, drizzle with olive oil, and sprinkle with a pinch of salt.
• Add rosemary and thyme sprigs over the top.
Wrap and roast at 180°C for 30–35 minutes, until soft and golden.
2. Bake the Brie
• Score the top of the Brie in a criss-cross pattern. Add the 1 sprig of rosemary and 1 sprig of thyme.
• Place in a small baking dish or on baking paper.
• Drizzle with a little olive oil and top with the roasted garlic cloves (squeezed out once cooled).
• Add 1–2 tsp Proud Phoenix Co Honey Chilli Crisp on top.
• Bake at 180°C for 10-12 minutes, until soft and gooey.
3. Serve
• Drizzle a little more Honey Chilli Crisp, raw honey and olive oil over the baked cheese.
• Serve immediately with warm crusty bread to dip and spread.