• 3 cups cooked White Rice
• 2 Eggs
• ¼ Onion, chopped
• 1 tsp Garlic, mashed
• 1 Tbsp Chicken Powder
• 2 Tbsp Peas
• 2 Tbsp Carrots, diced
• 1 Tbsp BALI’S BEST® Sweet Soy
• ¼ tsp Salt
• ¼ tsp White Pepper
• 2 Tbsp Vegetable Oil
• Fried onions (optional)

Instructions:

1. Heat oil in non-stick skillet.
2. Sauté garlic & onions until lightly brown. Drain & set aside on a plate.
3. Add egg & scramble in the skillet.
4. Add peas & carrots & add back the garlic & onion. Stir to combine.
5. Add rice, chicken powder, salt & white pepper. Mix everything evenly.
6. Drizzle in BALI’S BEST® Sweet Soy & stir thoroughly for 1-2 minutes.
7. Plate & garnish with fried onions (optional).

** Optional to add grilled shrimp, pork or chicken by cooking them separately on the side & combining at the end.

• 2 lbs Pork Butt (or Beef), sliced into 2 inch strips
• 2 Shallots, pureed
• 2 Garlic cloves, pureed
• 1 ½ tsp Cumin
• 1 ½ tsp Ground Coriander
• 1 inch Fresh Ginger, peeled and minced
• 1 Tbsp Orange rinds, finely grated
• ½ Cup BALI’S BEST® Sweet Soy
• ¼ Cup Coconut Milk
• ½ Tbsp Chabe® Sambal Sriracha Chili Sauce
• 3 Tbsp Peanut or Vegetable Oil
• Salt and Pepper to taste

Instructions:

1. Put pork strips into a pressure cooker & cook until pork is tender (approximately 30 min).
2. In a separate pan, heat the peanut oil or vegetable oil then add shallots, garlic and ginger. Cook until translucent, about 2 minutes.
3. Add orange rinds, Chabe® Sambal Sriracha, spices and coconut milk.
4. Bring to a boil, stirring for two minutes.
5. Add BALI’S BEST® Sweet Soy & continue cooking for another 3-5 minutes until sauce is reduced & slightly thickened.
6. Season with salt and pepper to taste.
7. Add sauce to pork and simmer for 15 minutes.
8. Serve over rice, pita bread, tortilla or lettuce

Instructions
1. Put pork strips into a pressure cooker & cook until pork is tender (approximately 30 min.).
2. In a separate pan, heat the peanut oil or vegetable oil then add shallots, garlic and ginger. Cook until translucent, about 2 minutes.
3. Add orange rinds, Chabe® Sambal Sriracha, spices and coconut milk.
4. Bring to a boil, stirring for two minutes.
5. Add BALI’S BEST® Sweet Soy & continue cooking for another 3-5 minutes until sauce is reduced & slightly thickens.
6. Season with salt and pepper.
7. Add sauce to pork and simmer for 15 minutes.
8. Serve over rice.

Ingredients

• 2 lbs Ground Pork Belly
• 1 Cup BALI’S BEST® Sweet Soy
• ¾ Cup Low Sodium Soy Sauce
• 8 ½ Cups Water
• 6 Shallot Cloves, minced
• Salt to taste
• Chabé® Sambal Sriracha Chili Sauce– Add to taste for spicy version.

Instructions

1. In a pan or wok, sauté 6 cloves of minced shallots in oil until brown and set aside.
2. In a large pot, at medium heat, add ground pork and sauté until fully cooked.
3. Remove pork from the pot and set aside. Leave residual oil in the pot.
4. At medium heat, add fried shallot to the pot to cook with the residual oil for 20-30 seconds or until aromatic. (Note: shallots will be burn if cooked too long)
5. Add cooked pork back into pot, turn heat to high, and mix all ingredients together.
6. Add BALI’S BEST® Sweet Soy & soy sauce and mix until meat is evenly coated.
7. Add water, mix and allow to cook on high until broth comes to boil.
8. Salt to taste
9. Add Chabé Sambal Sriracha to taste for spicy version when combining stew with pasta or rice.

• 2 lbs Korean-style short ribs
• 2 Cups BALI’S BEST® Sweet Soy (or enough to cover)
• ¾ Cup Water
• 1 clove Garlic, minced
• 2 Green Onions chopped
• 1 Tbsp Sesame Oil
• 1 Tbsp Chabe® Sambal Sriracha (optional for spicy version)

Instructions

1. In a bowl, stir together BALI’S BEST Sweet Soy, water, garlic, green onions, and sesame oil
   Optional: Add Chabe Sambal Sriracha
2. Place ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air,
   and refrigerate the bag for 3 hours to overnight.
3. Preheat an outdoor grill to medium-high heat, and lightly oil the grate.
4. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade.
5. Grill the ribs on preheated grill until the meat is still pink but not bloody near the bone, 5-7 min per side.