250ml glass bottle, servings 12-14
This sauce is named after the town where Preechaya (Head Chef at The Coconut Kitchen) grew up. Preechaya’s mum enjoys growing tomatoes along with many other herbs and spices
and this sauce is inspired by her garden. It’s heat comes from the red chilli’s but it also has an acidity from the tomatoes and pineapple while a slight sweetness also comes through. It makes a tasty dip if you want sauce that’s hot and smooth textured and is also great as a seasoning in stir fries or to spice up any dish.
Recipe: Pak Chong Stir-fried Noodles
(Kwei Tiaw Pak Chong)
Ingredients, serves 4:
500g of dried egg noodles(cooked), vegetable oil, (or coconut oil) 2 chicken breast, sliced or 500g of pork loin, sliced,1/2 onion, sliced, any other vegetables of choice (carrots, mushrooms, sugar snap peas, broccoli, pak choi or peppers are good),50ml of light soy sauce, coriander to garnish.
Fry the onions in oil, add the chicken or pork, then the vegetables, add the light soy sauce and 2 dessert spoons of CK Pak Chong Hot Chilli Sauce. Stir fry all ingredients, add 50ml of water and the egg noodles, Stir fry for 1 minute until the noodles are hot, serve and garnish with coriander.
As this is a Vegan sauce its also great with tofu and vegetables.