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    April’s Chef Recipe: Culinary Chef inspirations from Vietnam

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    Executive Chef Joseph Antonishek
    Karma Group Images
    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
    Blender

    Ingredients
    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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