TYGA Spices

Tyga Masala 40 Fish Sauce Soy Sauce Ginger & Garlic Paste Chilli flakes Unami Stock

What you will need 450g Chicken breast or 450g tofu or 230g Pak Choi (Choose your protein or veg) 3 x shallots 100g fine green beans 4 x spring onions 240g basmati / jasmine rice 3tbs vegetable / olive / rapeseed oil 1tsp brown sugar 4 x eggs (optional) 1 x extra shallot (optional)

Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper). Fish Sauce (Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w) contains FISH). Chilli Flakes. Unami Stock (Salt, Tomato Powder, Sundried Tomato Powder, Yeast Extract Powder, Porcini Mushroom Powder). Soy Sauce (Water, Soy extract (Water, Non-GM IP Soybeans, Salt and Wheat)), Salt, Glucose, Barley malt extract and Spirit vinegar). Prep:

1. Cook the rice, see ‘Perfect Rice’.
2. Depending on your choice of protein or veg: Dice the chicken into bite size pieces and season with pepper. Dice the tofu into bite size pieces and season with pepper. Cut the pak choi into 5cm pieces
3. Peel and thinly slice the shallots.
4. Chop the green beans into 1cm pieces.

Cook:

1. Heat 1 tbs oil in a large frying pan or wok over a high heat and fry the chicken or tofu until cooked through, around 3 mins. Remove and set aside.
2. On a medium heat add 1 tbs oil to the pan and add the paste you have just made above and fry for 30 seconds.
3. Add the shallots, green beans, spring onions, pak choi and cook for 2 minutes.
4. Add the cooked rice, breaking up any clumps. Ensure all the ingredients are well combined and rice is warmed
5. Chop the spring onions into 1cm pieces. through.
6. In a small bowl or cup, make a paste from: 2tsp fish sauce (save the rest for later), 1tsp soya sauce (save the rest for later), Unami Stock, Tyga Masala 40, Ginger & Garlic Paste and 1tsp brown sugar.
7. Add the cooked chicken or tofu to the pan along with the rest of the fish sauce and soy sauce.
8. Divide equally between four serving plates and garnish with the chilli flakes. Add your signature: Finely dice and fry 1 shallot until crispy. In the same pan at the end of cooking fry 4 eggs. Divide the eggs and fried shallots between each of the plates.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.