FRIED NOODLES WITH COCONUT SWEET SAUCE

Ingredients

  • 1 serving Noodles
  • 1 Squid, cleaned and sliced
  • 5 Shrimp, peeled
  • 1 Chicken Egg
  • A variety of fish balls, sliced as needed
  • Bok choy or other leafy greens, to taste
  • 3 cloves Garlic
  • ½ tsp Ground Pepper
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp D’Natural Organic Cococnut Sweet Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • Salt, to taste

Directions

  1. Prepare the Noodles: Boil the noodles until they are half-cooked, or soak them in hot water until softened. Drain and set aside.
  2. Sauté the Spice Paste: Heat a small amount of oil in a pan. Sauté the garlic and pepper paste until fragrant and fully cooked.
  3. Cook the Seafood: Add the squid, shrimp, and fish balls to the pan. Stir-fry until the seafood is cooked through.
  4. Scramble the Egg: In a separate bowl, beat the egg. Pour the beaten egg into the pan and scramble it until fully cooked.
  5. Add the Vegetables: Add the bok choy or your choice of leafy greens to the pan. Stir-fry until the vegetables are wilted.
  6. Mix in the Seasonings:
    1. In a small bowl, combine the oyster sauce, D’Natural Organic Sweet Sauce, sesame oil, soy sauce, and salt.
    2. Pour this mixture into the pan and stir well.
  7. Add Noodles and Finish Cooking:
    1. Add the noodles to the pan, tossing everything together. If needed, add a bit of water to create a slightly thickened sauce.
    2. Cook until the noodles are fully cooked and the flavors are well combined.
  8. Taste and Serve: Taste the noodles and adjust the seasoning if necessary. Once everything is deliciously seasoned, remove the pan from heat.

BEEF SOUP

Ingredients

  • 300 grams Beef top round, cut into 2cm cubes, boiled until tender
  • 2 Potatoes, cut into 2cm cubes potatoes, cut into 2cm cubes
  • 2 Carrots, cut into 4 pieces
  • 2 stalks Green onion, cut into 1cm pieces
  • 10 g Celery leaves, finely chopped
  • 1 tsp Natural salt
  • 1 tsp Fine ground pepper
  • 4 Tbsp D’Natural Organic Coconut Sweet Sauce
  • 1 ltr Water
  • 2 Tbsp Oil for sautéing
  • 2 cloves Garlic
  • 5 Shallots

Directions

  1. Boil the Beef: Heat a pot and add the beef and water. Simmer the beef over low heat until tender.
  2. Sauté the Spices: Heat oil in a pan, then sauté the ground spices until fragrant.
  3. Combine:
    1. Add the sautéed spices to the beef broth. Stir well.
    2. Add Vegetables and Sauce:
    3. Add the potatoes, carrots, and D’Natural Organic Coconut Sweet Sauce to the pot. Stir until well mixed.
  4. Season: Add the green onions, celery, salt, and pepper. Stir to combine.
  5. Cook Until Done: Continue to cook until the soup comes to a boil and all the ingredients are tender and cooked through.
  6. Serve: Remove from heat and serve hot. Enjoy your flavorful beef soup!

CHICKEN SATAY

Ingredients

  • 2 g Curly Lettuce
  • 5 g Shallots
  • 1 ½ tsp D’Natural Coconut Sweet Sauce
  • 100 g Raw Chicken Fillet (10 skewers, 30 pieces, each weighing about 3.3 g)
  • 30 g Gado-gado Seasoning
  • 30 ml Water
  • 1 serving Pickles
  • 2 g Large red chili
  • 1 serving Sambal

Pickles

  • 7 g Cucumber
  • 7 g Carrot
  • 3 g Shallots
  • 0.5 g Natural Salt
  • 3 tsp Apple Cider Vinegar

Sambal

  • 10 g Bird’s Eye Chili
  • 2 g Garlic
  • 0.5 g Natural Salt
  • 2 g Candlenut

Directions

  1. Preparing the Sambal Satay:
    1. Boil the bird’s eye chili, garlic, and candlenut.
    2. Blend the boiled ingredients until smooth.
    3. Season the sambal with natural salt.
  2. Preparing the Pickles:
    1. Cut the cucumber, carrot, and shallots into small cubes.
    2. Add natural salt and apple cider vinegar, then mix well.
  3. Preparing the Chicken Satay:
    1. Cut the chicken fillet into 30 pieces, each weighing about 3.3 g.
    2. Skewer the chicken pieces, placing 3 pieces on each of the 10 skewers.
    3. Marinate the chicken skewers in D’Natural Coconut Sweet Sauce.
    4. Grill the chicken skewers in a skillet for 3 minutes, turning them occasionally until fully cooked.
  4. Serving:
    1. Place the grilled chicken satay on a serving plate.
    2. Garnish the plate with curly lettuce and the prepared pickles.
    3. Pour the gado-gado seasoning (mixed with water) over the satay.
    4. Add large red chili and shallots as garnishes.

JAPANESE TERIYAKI CHICKEN

Ingredients

  • Chicken thigh fillets
  • D’Natural Organic Sweet Sauce
  • Cooking sake
  • Mirin
  • Sugar (about ½ part, adjust to taste)

Serve

  • Shredded Cabbage
  • Finely julienned carrot
  • Finely julienned capsicum

Directions

  1. Prepare the Chicken:
    1. Butterfly the chicken thigh fillets to make them an even thickness.
    2. Using the tip of a knife, poke the skin randomly to allow the sauce to penetrate better.
  2. Cook the Chicken:
    1. Heat a frying pan and cook the chicken, skin side down, until the skin is browned.
    2. Turn the chicken over and cook the other side until done.
  3. Make the Teriyaki Sauce:
    1. In a small bowl, combine D’Natural Organic Sweet Sauce, cooking sake, mirin, and sugar.
    2. Mix well until the sugar dissolves. You can slightly heat the mixture to speed up the process if desired.
  4. Add the Sauce:
    1. Wipe away any excess oil from the frying pan before adding the sauce.
    2. Pour the Teriyaki sauce over the chicken and cook until the sauce thickens and coats the chicken evenly.
  5. Serve:
    1. Transfer the chicken to a cutting board, cover with foil, and let it rest for a few minutes.
    2. Cut the chicken into bite-sized strips and serve with shredded cabbage, julienned carrot, and capsicum.

CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA

Ingredients

Chicken

  • 4 Skinless chicken breasts pounded to an even 1/2 inch thickness (or slice large breasts in half lengthwise).
  • Steamed white rice for serving (optional)

Chicken Marinade

  • 1/3 cup Olive Oil
  • 2-3 Tbsp Lime Juice
  • 2 tsp Minced Garlic
  • 2 Tbsp D’Natural Organic Coconut Sweet Sauce
  • 1 tsp Onion Powder
  • ½ tsp Nutmeg
  • 3 tsp All spice
  • 1 Tbsp Honey
  • ½ tsp Crushed red pepper flakes

Pineapple Salsa

  • 1 cup Diced Pineapple
  • ½ Onion (Diced) Handful Cilantro, roughly chopped
  • 1 Jalapeño, diced (optional)
  • 1 Lime (juiced)
  • 2 tsp Honey
  • Salt to taste

Directions

  1. Marinate the Chicken: In a medium bowl, stir together all marinade ingredients, including the D’Natural Organic Sweet Sauce. Add the chicken, toss to coat, cover, and chill for 30 minutes.
  2. Prepare the Pineapple Salsa: While the chicken is marinating, combine all the salsa ingredients in a bowl and toss to combine.
  3. Optional: blend in a blender or food processor for a smoother texture. Chill until ready to use.
  4. Cook the Chicken: Use tongs to transfer the marinated chicken to a preheated grill or skillet over medium heat (discard the marinade). Cook for 6-8 minutes on each side until cooked through.
  5. Serve: Serve the grilled chicken with the pineapple salsa on top, with steamed white rice on the side if desired.
  6. Notes: If you have large chicken breasts, you can either pound them to 1/2-inch thickness or slice them in half lengthwise.

NOODLE-FREE CHICKEN PAD THAI-INSPIRED

Ingredients

  • Cooking fat of choice: olive oil, avocado oil, coconut oil, butter, ghee are all great options.
  • Whole eggs – omit for egg-free.
  • Chicken breast – chicken thighs or ground chicken make for great swaps. Leftover chicken also works great
  • Broccoli slaw. If you can’t find it, no sweat! Simply add additional cabbage and carrots or a coleslaw mix.
  • Shredded red cabbage – may substitute green cabbage or go with a mix. For a quick and easy option, use pre-shredded.
  • Shredded carrots – for a quick and easy option, use pre-shredded.
  • Red bell pepper – any color of bell pepper will work.
  • Yellow onion – adds flavor but feel free to omit if you don’t like onions.
  • Green onion – thinly sliced, separating the white/light green parts from the dark green parts as they are added at different times.
  • Garlic cloves – fresh garlic is best in this recipe! For a quick and easy option, use pre-minced garlic.
  • Fresh ginger – may substitute ground ginger. If you do, add the ginger to the sauce.
  • Optional garnishes – chopped cilantro, dry roasted cashews (the best cashews), sesame seeds, sliced green onion, and fresh lime juice.

Sauce

  • Almond butter – drizzly almond butter works best. For nut-free, use tahini or sunflower seed butter.
  • D’Natural Organic Coconut Aminos
  • Lime juice – freshly squeezed is best!
  • Crushed red pepper
  • Rice vinegar
  • Toasted sesame oil

Directions

  1. Place a large skillet (at least a 12-inch skillet) over medium-high heat. Add 1 teaspoon of the cooking fat. Once hot, add the whisked eggs and scramble. Remove from the skillet and set aside.
  2. To the skillet, add an additional 1 teaspoon of cooking fat as well as the cubed chicken. Sauté for about 2 minutes. Next, add the remaining skillet ingredients, except for the dark green parts of the green onion. The skillet will be very full until it cooks down. Continue to cook for 8-12 minutes, carefully stirring occasionally.
  3. Meanwhile, combine the sauce ingredients and whisk until well combined and smooth.
  4. Once the veggies are tender and cooked down, and the chicken is cooked through, add the eggs back to the skillet along with the dark green parts of the green onion and the sauce. Stir to combine and allow to cook for another 1-2 minutes or until heated through.
  5. Serve hot, topped with cilantro, cashews, and green onion. Squeeze with fresh lime juice.