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For Cathy Z or anyone who cooks with Asian ingredients

Veteran Member
4460 posts
Joined: Dec 11, 2005


Posted to Thread #21190 at 5:06 pm on Dec 14, 2011

I just discovered Lan Chi Chili Paste with Garlic and with only a few tastes out of the jar, I am loving the it. It is addictive. Just enough hotness to be satisfy, not vinegary like others.

Does anyone else know of this product, and what do you do with it? This morning I went searching into my freezer to see what I could come up with. I found a large Country Short Rib, so decided to sauté onion, garlic, toss into the Crockpot with the big short rib on top of the onion mix, and threw in a couple of large chicken breasts. Then I made a mix of soy sauce, chili garlic paste and hoisen, a little hot water and mixed. This went into the crock on top of the meats. I figured we could each have a little of the rib and a little of the chicken. Gosh, does it smell yummy.
I can see using this in marinades, scrambled eggs and omelets, even soups, tacos. Any other ideas?

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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