• 1 lb Brussels Sprouts
• 2 Tbsp Extra-Virgin Olive Oil
• 2 Tbsp Bali’s Best® Sweet Soy
• Sea Salt & Pepper, to taste

Instructions

1. Preheat oven to 375 F.
2. Remove outer layer from Brussels sprouts. Trim ends & cut sprouts into halves.
3. In a large bowl, toss together olive oil, Bali’s Best Sweet Soy, salt & pepper. Add Brussels sprouts & toss evenly.
4. Lightly oil a sheet pan, spread out sprouts cut side down & roast for 15 minutes.
5. Turn sprouts to cut side up and roast for 10-15 minutes more until gently browned.

• 3 Tbsp Oil
• 3 cloves Garlic, finely chopped
• 1 tsp Chinese Five Spice powder
• 3 Tbsp Bali’s Best® Sweet Soy
• ½ inch Ginger, finely chopped
• 1 tsp Chabe® Sambal Chili
• 1 ½ Cups Water
• 50 g Shitake Mushrooms, thinly sliced
• ½ tsp Salt
• ¼ tsp Pepper
• ½ cup Corn Flour
• ¼ Pineapple, skin removed, cut into triangles
• 1 Red Capsicum, cut into squares
• 1 Tub Silken tofu

Instructions

1. Cube tofu into ½” x ½” cubes.
2. Place corn flour in a bag and roll tofu cubes in flour a few at a time.
3. Shallow fry in hot oil until golden. Drain and set aside.
4. Saute chopped garlic, ginger and Chabe Sambal Chili until fragrant. Add five spice powder, Bali’s Best Sweet Soy and water. Bring to boil.
5. Add mushroom slices and simmer until liquid is condensed to half.
6. Add pineapple and red capsicum and return to a boil.
7. Add salt and pepper to taste.
8. Add fried tofu and heat through.

• 2/3 Cup fresh Orange juice
• 1/3 Cup fresh Lemon juice
• 2 Tbsp Bali’s Best® Sweet Soy
• Grated zest of ½ Orange
• Grated zest of ½ Lemon
• 1 tsp Vanilla extract
• 2 cups cubed fresh Pineapple
• 2 cups Strawberries, hulled and sliced
• 3 Kiwi fruit, peeled and sliced
• 3 Bananas, sliced
• 2 Oranges, peeled and sectioned
• 1 cup seedless Grapes
• 2 cups Blueberries

Instructions:

1. Bring orange juice, lemon juice, orange zest & lemon zest to a boil in a saucepan over medium-high heat.
2. Reduce heat to medium-low, add Bali’s Best Sweet Soy and simmer until slightly thickened, about 5 minutes.
3. Remove from heat and stir in vanilla extract. Set aside to cool.
4. Layer fruit in a large glass bowl and pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Sauce:

• 2 tsp Vegetable Oil
• ½ tsp Ginger, minced or grated
• 3 Garlic cloves, minced or grated
• 1/3 tsp Chinese 5 Spice Powder (optional)
• ½ Tbsp Chabe® Sambal Chili (adjust to taste)
• 1/3 Cup Bali’s Best Sweet Soy
• 2 Tbsp low sodium Soy Sauce
• 2 tsp Cornstarch + 2 Tbsp cold Water

Vegan Beef (or protein of choice):

• 1 ½ Tbsp Vegetable Oil
• 1 lb Vegan Beef but into 1 inch pieces

Garnish (optional):

• Sesame Seeds, toasted
• Scallions, sliced

Instructions

1. Heat 2 tsp vegetable oil in saucepan over medium heat. Add ginger & garlic. Stir constantly for 30 seconds. Add five spice powder (if using) and Chabé Sambal Chili. Cook for 30-60 seconds more, until fragrant.
2. Add Bali’s Best Sweet Soy & mix well. Reduce heat to medium-low & simmer for 5-7 min., stirring occasionally.
3. Whisk together cornstarch and cold water, then add it to the pan and stir for 2-3 more min. until the sauce becomes glossy and thick. Reduce heat to low and simmer gently until ready to combine with the protein.
4. In a clean skillet, heat 1 ½ tbsp vegetable oil over medium-high heat. Add protein & stir frequently for 4-5 min. or until slightly browned and crisped around the edges.
5. Reduce heat on protein to low and add the sauce you’ve been simmering to the skillet. Stir to coat all protein pieces and cook for another minute until sauce & protein are well combined. Remove from the heat and serve hot with rice and/or vegetables of choice.
6. Garnish with sesame seeds and scallions (optional).

• 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.

• 1 ½ lb Chicken Thighs, cut into strips
• 2 Tbsp Cooking Oil
• 1 cup BALI’S BEST® Sweet Soy
• 1 Tbsp ABC® Chili Sauce
• 3 Shallots, finely chopped
• 4 Garlic cloves, finely chopped
• 1 Tbsp Lime Juice
• 1 Tbsp Coriander Powder
• ½ Cup Chicken

Instructions:

1. Over med. heat, sauté garlic and shallots in oil until lightly brown.
2. Add lime, chicken and stir regularly until thoroughly cooked.
3. Add ABC® Sweet Soy Sauce, coriander powder, ABC® Chili Sauce, chicken stock, salt, and pepper. Simmer for 5 minutes or until sauce has thickened.
4. Serve with white rice or pasta /noodles.

• 10 ½ oz Firm Tofu or Tempeh, cut into 1 inch strips or cubed
• 1 Lemongrass
• 2 Red Chili Peppers, sliced diagonally
• 2 Bay Leaves
• 1 tsp Salt
• 1 tsp Sugar
• 3 Tbsp BALI’S BEST® Sweet Soy
• 6 Shallots
• 3 Garlic cloves
• ½ inch Ginger
• 1 cup Vegetable Oil (for frying)

Instructions:

1. Grind shallots, garlic, and ginger into paste.
2. Heat oil in frying pan for deep frying. Deep fry tofu/tempeh until golden brown. Remove from oil and drain on paper towel to absorb excess oil.
3. Remove most of the oil from frying pan and saute paste, lemongrass, and bay leaves for 3 minutes.
4. Add red chili peppers and saute for 2 minutes.
5. Add fried tofu/tempeh back into frying pan. Then add BALI’S BEST® Sweet Soy, salt, sugar & mix together until tofu/tempeh is evenly coated.
6. Serve with white rice or enjoy with romaine lettuce as a vegetarian lettuce cup.

• 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

• 2 Broccoli heads, wash & cut into florets
• 2 Garlic Cloves, minced
• 3 Eggs
• 4 Tbsp BALI’S BEST® Sweet Soy
• Optional: For spicy version, add 1 Tbsp Chabé® Sambal Sriracha Chili Sauce
• 2 Cups Panko or Breadcrumbs
• Salt & Pepper to taste
• Vegetable oil (enough for quick frying)

Instructions:

1. Whisk eggs with BALI’S BEST® Sweet Soy, garlic, salt & pepper.
2. Heat oil in deep fryer or wok to about 355F.
3. Dip each broccoli floret in egg mixture, coat with panko, and fry them for 3 minutes until golden brown.
4. Place broccoli on paper towel after cooking to drain excess oil.