How to use the Bird’s Eye Blend

The Hot One.

Spicy | Bold | Aromatic

This is the spiciest of our three blends as the one of the main ingredients are Bird’s Eye Chilies (aka Thai chili). Inspired by traditional red curry, this blend pack a punch with aromatics like ginger, galangal, kaffir lime and lemongrass. While coconut sugar and milk powder provide some much needed relief from the heat while also helping caramelize while grilling. Tomato and Maitake powder round out the flavor profile with mouth watering umami. 

My main use for this blend is a dry rub for chicken thighs or steak, however there are so many more ways to use it. One way to cut the spice is to mix with coconut milk to make a quick coconut curry sauce. You can also sprinkle it over stir-fries and sautéed vegetables for a little savory heat.

The Bird’s Eye Blend is formulated without salt, msg, chemicals and is completely vegan and gluten free. 

Mixed Vegetable Stir Fry

Tools:

• Wok or large Dutch oven 

Ingredients:

• 1-4 tablespoons of Bird’s Eye Blend 

• 2 tablespoons of coconut oil

• 1 bunch of scallion, chopped

• 1 large red onion, sliced (you can use what you have)

• 4 large carrots, julienned or shredded 

• 2 bell peppers, sliced 

• 1 pack of snap or snow peas

• 1-2 inch piece of ginger, grated

• 1-3 cloves of garlic, grated

• Tiny pinch of salt for veggies

• Black pepper, to taste

Sauce:

• 2 tablespoons Soy sauce 

• 1-2 tablespoons Rice vinegar

• 1-2 tablespoons Fish sauce (optional)

Directions:

1. Wash and chop all your vegetables, you can pretty much use whatever you want.

2. Put wok or Dutch oven high heat and put coconut oil in.

3. Sauté the peppers, onions, white part of the scallion and carrots in the wok with a small pinch of salt. 

4. Add one or two tablespoons of the Bird’s Eye Blend. 

5. sauté for a few minutes then add the garlic, ginger and snap peas.  Add more of the blend if you want it spicier 

6. Pour over half the sauce and continue to sauté until veggies have absorbed the sauce and cooked down. 

7. Serve with Thai Heirloom Khao Wisut! 

How to use on protein:

1. Salt protein if necessary, I like to use the infused salt.

2. Wait 5-10 minutes for salt to absorb into the protein

3. Sprinkle the blend on and pat into the protein to develop a layer on the outside. 

4. Add as much as you’d like! 

5. Let the blend sit on the protein for at least  10 minutes to let the flavors infuse or put in the fridge overnight. 

6. When you’re ready to sear or grill, pour a small amount of zero acre oil or avocado oil on each piece of protein. 

7. You can omit the oil if you’re cooking a fatty ribeye or pork belly. 

8. Grill to your protein to your preference, rest properly and serve.