Hi.

Welcome to my site. Here you will find exciting mashups of my very own recipes for the everyday home cook. I draw influences from my days working as an Executive Chef at my own Chinese restaurant in Downtown San Francisco, as well as inspiration from various cuisines I experience from all my travels. 

ENJOY!

Chef Kathy Fang
A Fresh Take on Making your Own Chili Sauce

A Fresh Take on Making your Own Chili Sauce

After traveling to Indonesia, I fell in love with Sambal: a chili paste that is made of various types of chilis, fish sauce, shrimp paste, aromatics (ginger, garlic, shallots...), lime juice, vinegars, palm sugar...the various combinations allow for creativity. Out there I used Sambal on basically everything. Each spot had their own versions, some sweeter than others, some spicier than others and some with a bigger hint of acidity. Which means you can use it on meats, seafood, veggies, eggs, salads, noodles, soups...need I say more? This is chili sauce heaven!

Our personal sambal and sauce selection at The Warung Restaurant , Alila Uluwatu Hotel. An absolutely stunning hotel with a fabulous restaurant. 

Our personal sambal and sauce selection at The Warung Restaurant , Alila Uluwatu Hotel. An absolutely stunning hotel with a fabulous restaurant. 

So of course I'm experimenting now at home with various concoctions and have fallen in love with this super fresh and light version.

Kat's Fresh Pear Sambal

Prep Time: 5 minutes

Ingredients:

1 cup chili flakes (cooked in medium hot peanut oil for 1 minute)

1/4 red onion sliced

1 whole Korean Pear, cubed

1 tablespoon peanut  oil

1 teaspoon water

1 tablespoon freshly minced garlic

1 tablespoon fish sauce

Method:

1. Cook your chili flakes in a pan with peanut oil for 1 minute. Set aside and prep your other ingredients

2. Add everything into a blender and blend. Store whatever you can't use right away. Keeps for a few days in the fridge beautifully!

It's that easy! Now go spread that on everything. I especially like it with seafood. You even spread it on top of fish or prawns and bake the sambal over it. Or marinate chicken, pork, or beef in it:)

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