SERIOUSLY GOOD SAUCE · THE ASIAN PANTRY, REBOTTLED · COMING SOON: SHALLOT OIL · CHICKEN RICE CHILLI · SERIOUSLY GOOD SAUCE · THE ASIAN PANTRY, REBOTTLED · COMING SOON: SHALLOT OIL · CHICKEN RICE CHILLI · SERIOUSLY GOOD SAUCE · THE ASIAN PANTRY, REBOTTLED · COMING SOON: SHALLOT OIL · CHICKEN RICE CHILLI · SERIOUSLY GOOD SAUCE · THE ASIAN PANTRY, REBOTTLED · COMING SOON: SHALLOT OIL · CHICKEN RICE CHILLI · SERIOUSLY GOOD SAUCE · THE ASIAN PANTRY, REBOTTLED · COMING SOON: SHALLOT OIL · CHICKEN RICE CHILLI · SERIOUSLY GOOD SAUCE · THE ASIAN PANTRY, REBOTTLED · COMING SOON: SHALLOT OIL · CHICKEN RICE CHILLI
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Recipes

PUT IT ON EVERYTHING.

Simple, everyday dishes built around MAMI, Shallot Oil, and Chicken Rice Chilli. No fuss, just seriously good sauce.

MAMI Crispy Chicken
MAMI 25 min

MAMI Crispy Chicken

Golden pan-fried chicken tossed in a glossy MAMI, honey, and soy glaze. Crisp, glaze, toss, eat.

Ingredients
  • 500g chicken (thigh or breast, bite-sized pieces)
  • 2 tbsp MAMI
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 2 tbsp butter
Method
  1. Crisp — Pan-fry the chicken in butter over medium-high heat until golden and crisp on all sides.
  2. Glaze — Whisk together MAMI, honey, and soy sauce in a small bowl until smooth.
  3. Toss — Pour the glaze into the pan and toss the chicken until every piece is glossy and coated.
  4. Eat — Plate immediately while hot and sticky.
MAMI Umami Fried Rice
MAMI 15 min

MAMI Umami Fried Rice

Day-old rice gets a deep umami upgrade with a squeeze of MAMI straight into the wok.

Ingredients
  • 2 cups day-old cooked rice
  • 2 eggs, beaten
  • 2 tbsp MAMI
  • 1 clove garlic, minced
  • 2 stalks spring onion, chopped
  • 1 tbsp cooking oil
Method
  1. Heat oil in a wok over high heat and scramble the eggs, then set aside.
  2. Add garlic and fry until fragrant, then add the rice, breaking up any clumps.
  3. Squeeze MAMI evenly over the rice and toss to coat every grain.
  4. Fold the eggs back in, top with spring onion, and serve hot.
MAMI Toast & Soft-Boiled Egg
MAMI 8 min

MAMI Toast & Soft-Boiled Egg

The classic breakfast upgrade — buttered toast and a soft yolk, finished with a drizzle of MAMI.

Ingredients
  • 2 slices thick toast, buttered
  • 2 eggs
  • MAMI, for drizzling
  • Cracked black pepper
Method
  1. Soft-boil the eggs for 6 minutes, then peel and halve.
  2. Toast and butter the bread while the eggs cook.
  3. Arrange the eggs on the toast and squeeze MAMI generously over the yolks.
  4. Finish with a crack of black pepper and serve immediately.
Shallot Oil Noodles
SHALLOT OIL 12 min

Shallot Oil Noodles

A five-minute noodle dish that leans entirely on the fragrance of crispy shallot oil.

Ingredients
  • 200g fresh egg noodles
  • 3 tbsp SAUCE Shallot Oil
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 stalks spring onion, sliced
Method
  1. Cook the noodles in boiling water until just tender, then drain well.
  2. Toss the hot noodles with Shallot Oil, soy sauce, and sugar.
  3. Mix thoroughly until every strand is glossy and coated.
  4. Top with spring onion and the crispy shallot bits from the bottle.
Shallot Oil Fragrant Rice
SHALLOT OIL 5 min

Shallot Oil Fragrant Rice

Plain steamed rice becomes fragrant and glossy with just a pour of Shallot Oil.

Ingredients
  • 2 cups steamed white rice
  • 2 tbsp SAUCE Shallot Oil
  • Pinch of salt
  • Fried shallots, extra, for topping
Method
  1. Spoon the hot steamed rice into a bowl.
  2. Pour Shallot Oil generously over the top and season with a pinch of salt.
  3. Fluff gently with chopsticks to distribute the oil.
  4. Top with extra crispy shallots and serve alongside any main dish.
Chicken Rice Chilli Poached Chicken
CHICKEN RICE CHILLI 30 min

Chicken Rice Chilli Poached Chicken

Silky poached chicken and fragrant rice, finished with a spoon of our punchy chilli sauce.

Ingredients
  • 1 whole chicken leg
  • 2 cups jasmine rice, cooked in chicken stock
  • Cucumber slices, to serve
  • SAUCE Chicken Rice Chilli, to taste
Method
  1. Poach the chicken leg gently in simmering water until just cooked through.
  2. Rest, then slice the chicken and arrange over the fragrant rice.
  3. Add cucumber slices on the side.
  4. Spoon Chicken Rice Chilli generously over the chicken before serving.
Chilli-Loaded Fries
CHICKEN RICE CHILLI 20 min

Chilli-Loaded Fries

Crispy fries get a punchy, salty-spicy kick that beats plain ketchup every time.

Ingredients
  • 1 bag frozen fries, baked crispy
  • SAUCE Chicken Rice Chilli, to taste
  • Fresh coriander or spring onion, chopped
Method
  1. Bake the fries until golden and crispy according to package instructions.
  2. Pile the hot fries onto a serving tray.
  3. Drizzle Chicken Rice Chilli generously across the top.
  4. Garnish with chopped coriander or spring onion and serve immediately.