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April’s Chef Recipe: Culinary Chef inspirations from Vietnam


Saos “Nano Nano”

Balinese expression for: “all flavors represented”
Original name of sauce: Moui ot Xahn

A recent culinary vacation to Vietnam has inspired Executive Chef Joseph Antonishek to bring the flavours of his experience to the table at Karma Kandara. Try his new discovery at home and share the love with friends and family.

To Prepare
Equipment Gram Scale
Cutting Board
Sharp Knife
Can Opener

Yields: 287 ml/ 1.25 cups
Sugar: 60 grams
Sea Salt: 10 grams
Cabe Rawit Hijau, no seeds: 20 grams
Cabe Hijau Lombok, no seeds: 70 grams
Kaffir Lime Leaves, no stem: 10 ea.
Condensed Milk: 40 grams
Juice, Lemo/ Calamansi: 25 ml
Juice, Lime, fresh: 50 ml
White Pepper, freshly ground: 2 grams

· Scale all of the ingredients in the blender.
· Place the blender top on the machine, turn on and puree smooth.
· Adjust seasoning to taste. As the name suggests it should be a balance of salty, sweet, spicy, sour and pungent!
· Transfer to a container and refrigerate until ready to use. Store up to two days.

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