Singapore Laksa Paste is a fiery combination of flavourful ingredients that has made this hot soup legend. Equally delicious with chicken or seafood. Hot strength. Also included in our Charmaine Solomon Collection bundle …
Vegetarian Laksa Paste ... Why should anyone miss out on the delights of laksa? This is an equally flavoursome version for those who prefer not to indulge in shrimp paste and dried shrimp. Hot. Ingredients A blend of spices, garlic, lemon grass, galangal, limes, canola oil, salted soy beans, fried shallots, brown sugar, salt, citric acid, kemiri nuts, laksa leaves. Also included in our Charmaine Solomon Collection bundle …
Turban Chopsticks Vegan Laksa is a plant based take on the classic Malaysian Laksa. It’s an aromatic, spicy and creamy noodle soup that’s filling and comforting – perfect for these cold winter months. Recreate a laksa in the comfort of your home filled with noodles, veggies, protein and top with fresh bean sprouts. Dollop a few tablespoons of the paste in your favourite fried rice or noodles for an extra flavour kick. Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for a delicious dipping sauce. Ingredients Tomatoes, Australian canola oil (GMO free), onion, lemongrass, water, garlic, radish, galangal, ginger, salt, raw sugar, chillies, vinegar and turmeric powder Servings per packet: 8 Serving size: 30 grams Natural | Gluten Free | Vegan | Nut Free | Australian made…
Lavender has been used to flavour food for centuries. Delicious in ice cream. These Lavender Flowers are the ones produced specifically for culinary use. Although commonly thought of as a herb for fragrance, Lavender flowers are used in the classic European blend, Herbs de Provence. They may also be added to sweet shortbread biscuits, meringues and ice cream for an interesting flavour and appearance. Packaged in resealable pouch …
SAVE when buying the duo pack Hickory Liquid Smoke If you are looking for real Texas-style smoked meat flavor without firing up a smoker, you’ve come to the right bottle. Stubbs Hickory Liquid Smoke will give your Bar-B-Q the sweet, smoked flavor or real hickory. Ingredients: Water, Natural Hickory Smoke, Organic Tamari Sauce (Water, Organic Soybeans, Salt), Cane Sugar, Organic Distilled Vinegar, Caramel Color, Salt, Contains less than 0.5% of: Garlic, Onion. Contains: Soy Mesquite Liquid Smoke If you are looking for real Texas-style smoked meat flavor without firing up a smoker, you’ve come to the right bottle. Stubbs Mesquite Liquid Smoke will give your Bar-B-Q the sweet, smoked flavor or real mesquite. Ingredients: Water, Natural Mesquite Smoke, Organic Tamari Sauce (Water, Organic Soybeans, Salt), Invert Syrup, Distilled Vinegar, Caramel Color, Salt, Contains less than 0.5% of: Garlic, Onion. Contains: Soy…
Want to smoke your meat at home, but don't have a smoker? Wondering how to use liquid smoke? Just put a few drops of Stubbs Hickory Liquid Smoke in your marinades or over the top of the meat while it is cooking.
Ingredients Water, Soy Sauce (Water, Salt, Hydrolyzed Soy Protein, Corn Syrup, Caramel Coloring), Hickory Smoke Flavor, Vinegar, High Fructose Corn Syrup, Caramel Coloring, Garlic and Onion Powder, Spice. Contains: Soy
Smokey Dark Caramel-Macadamia Sauce Recipe
Ingredients:
3/4 cup packed dark brown sugar
1/3 cup corn syrup
2 tablespoons butter
1/4 plus 1/8 teaspoon salt
1 teaspoon Stubb’s Hickory Liquid Smoke (or to taste)
1 teaspoon vanilla extract
1/4 cup toasted chopped macadamias
1/3 cup heavy whipping cream
Cooking Instructions:
Place the brown sugar, corn syrup, butter, and a 1/4 teaspoon of the salt in a small saucepan over medium heat. Stir often as the mixture comes to a boil, letting the sugar dissolve. When the sauce boils, immediately reduce the heat to low and stir constantly until the sauce thickens slightly (to a consistency of chocolate syrup), about 2 minutes. (Tips: Watch to make sure mixture doesn’t boil over. Don’t let it thicken too much, or as it cools, it will harden into candy.) Stir in the Hickory Liquid Smoke, vanilla and nuts. Remove the pan from the heat and let the sauce cool slightly, 8 to 10 minutes.
While the sauce is still warm but not hot, stir in the cream with a spatula. At first, the sauce (which has thickened even more) may seem hard to stir, but keep at it until the cream blends uniformly into the sauce, just a minute or so. Taste the sauce; if desired, stir in the remaining 1/8 teaspoon salt. (Salt boost the overall sweet-caramel flavor of the sauce, as long as you don’t add too much, or too little.)
Serve the sauce warm, by reheating in a saucepan or microwave (use short bursts so it doesn’t boil over), or serve it cold. Be sure to stir it before serving, as the nuts tend to float to the top. Store in the refrigerator up to 1 week.
Love Liquid Smoke? Click here for both flavours in our Liquid Smoke Duo
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Want to smoke your meat at home, but don't have a smoker? Wondering how to use liquid smoke? For those craving the taste of real Texas-style smoked meat without a smoker, Stubbs Mesquite Liquid Smoke is the perfect way to give your barbecue the sweet smoked flavor of Mesquite. Ingredients Water, Soy Sauce (Water, Salt, Hydrolyzed Soy Protein, Corn Syrup, Caramel Coloring), Vinegar, High Fructose Corn Syrup, Mesquite Smoke Flavor, Caramel Coloring, Garlic and Onion Powder, Spice. Contains: Soy Smokey Tex-Mex Fajitas Recipe Ingredients 1 Kg beef skirt steak 1 ½ teaspoons ground cumin 1 teaspoon garlic powder 3 tablespoons freshly squeezed lime juice 1 tablespoon jalapeno pickling liquid 2 tablespoons olive oil ½ onion, sliced thin ¼ cup sliced pickled jalapenos (“en escabeche”) Pico de Gallo 1 tablespoon soy sauce 1 tablespoon Stubb’s Liquid Smoke Warm flour tortillas Cooking Instructions Lay out the skirt steak in a dish for marinating (oblong baking dishes work great). (After seasoning, you can fold the steak, overlapping it onto itself, if it’s too long to fit in the dish.) Sprinkle the cumin and garlic over all sides of the steak. Pour the lime juice, jalapeno liquid, and olive oil over the steak, and slosh the steak around to coat all sides. Place the onion and jalapenos under the steak, on top of it, and between any ends that were folded over. Cover and refrigerate. Marinate for at least 4 hours, preferably overnight. Turn the steak around in the dish once during marinating. About 30 minutes before eating, prepare the Pico de Gallo and refrigerate. Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.) Just before grilling, pour the soy sauce over the meat, to help it brown. Grill over direct high heat. As the meat cooks, sprinkle on the liquid smoke, first on one side, then on the other. When the steak has good grill marks on one side, flip it over and cook until the interior is done, 6 to 8 minutes total cooking time n a really hot grill, or up to 10 minutes on a less efficient grill. Fajitas are best when cooked medium rare, slightly pink, and really juicy on the inside. Let the steak rest 5 minutes before slicing. To serve, slice the steak into thin strips. Load a warmed flour tortilla with the steak, and spoon some Pico de Gallo on top. Tex-Mex heaven! (While the meat rests, you can boil the remaining marinade and onions at least 1 minute. Pour over the sliced steak Love Liquid Smoke? Click here for both flavours in our Liquid Smoke Duo …
