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spicy fried rice with prawn and thai inferno

Spicy Thai Inferno Shrimp Fried Rice

Prep: 5 mins
Cooking: 10 mins
Servings: 2

1 cup Thai Inferno Sauce (adjust the heat level as you wish)
2 cups boiled jasmine rice
5-6 prawns
2 eggs
1/2 tbsp chopped garlic
1 cup broccoli
1/2 cup carrots
3 tbsp oyster sauce
2 tbsp coconut oil
1 tbsp Thai bird eye chilli (optional, adjust to taste)
1 lime (optional, adjust to taste)
Salt and pepper (optional, adjust to taste)
Spring onions, cucumbers and tomatoes for garnish

1.) Heat 2 tbsp coconut oil in a wok over medium heat. When the oil is ready, add in garlic until slightly brown and followed by prawns, cook until slightly orange. Add in broccoli and carrots.
2.) Add the eggs and scramble the eggs until almost cooked. Add rice, toss all the ingredients together.
3.) Pour Styles of Siam Inferno Sauce in, together with oyster sauce.
4.) Stir to mix thoroughly without breaking the rice.
5.) Serve on a plate with garnish.

Oven Baked chicken with garlic and honey sauce

Baked Garlic&Honey Chicken

Prep: 10 mins
Cooking: 30 mins
Servings: 3-4


4 cup Garlic&Honey Sauce 

650 g chicken breast
2-3 plum or cherry tomatoes
2 tbsp olive oil 

1/2 cup onions
Salt and pepper
Rosemary and tarragon (chop some for seasoning) 

1.) Preheat the oven at 220C (standard) or 200C (fan).
2.) Pound chicken to even thickness (tip for even cooking and tenderness).
3.) Place chicken into an ovenproof tray, drizzle the chicken with around 1 tbsp olive oil,  season with salt and pepper, together with chopped rosemary and tarragon. Rub over with fingers (make sure you flip the chicken breasts and do the same for the other side). 

4.) Pour Styles of Siam Garlic&Honey sauce in and thoroughly soak the meats in.
5.) Slice tomatoes and onions, place onto the tray together with rosemary and tarragon. 

6.) Bake for 15-25 minutes or until the chicken turns golden brown (you can also use meat thermometer and ensure the temperature reaches 75C). 

7.) Remove the tray from the oven, take out both rosemary and tarragon before serving. 

8.) Garnish with freshly chopped rosemary and tarragon if desired.


Garlic & Honey Pork Ribs


1.5 kg Pork ribs  

1 tbsp paprika 

1 tbsp mild chilli powder

1/2 tbsp salt

Garlic&Honey sauce
Side salad 

1.) Preheat the oven at 140C
2.) Pour all the dry rubs over the ribs (make sure they are evenly covered)

3.) Line all the ribs on the tray with the bone side up and cover it tightly with aluminium foil.

4.) Put in in the oven at 140C for 1.30 hour

5.) Carefully take the tray out and pour over Garlic&Honey sauce, make sure to completely soak the ribs in the sauce

6.) Put it back into the oven for another 45 minutes, again cover it tightly with foil

7.) Pour over the remaining juice and serve! 

Chocolate brownie with Thai Inferno

Chilli Chocolate Brownie with Thai Inferno Twist

• 50 g Styles of Siam Thai Inferno Sauce
• 6 tbsp olive oil, extra for greasing
• 200 g dairy-free dark chocolate, chopped
• 180 g golden caster sugar
• 200 ml unsweetened organic soya milk
• 170 g self raising flour
• 1 red chilli very finely chopped
• 100 g whole blanched almonds, roughly chopped.


1.) Preheat the oven to 170°C/fan 150°C/gas 3. Grease and line a square 20cm cake tin.
2.) Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Add 150g of chocolate into the bowl and stirring gently until melted, then mix with Styles of Siam Thai Inferno Sauce. Remove the bowl from the pan and set aside to cool slightly.
3.) Add the sugar and chocolate mix into a large bowl, sift in the flour and stir in the oil, soya milk until combined and smooth. Add the chilli, remaining chocolate and almonds, reserve some to sprinkle on top.
4.) Pour the mixture into the prepared tin and bake for 25-30 minutes or until the toothpick inserted into the middle comes out clean (or cooked outside and gooey in the middle)
5.) Sprinkle some almond and chilli on top and enjoy


Garlic&Honey Chicken Skewers

Prep: 10 mins
Cooking: 15 mins
Servings: 4-6 skewers

1 cup Garlic&Honey Sauce (leave some to drizzle over the chicken while cooking)
1 bell pepper 

1 red onion  

1 tbsp coconut oil 

2 chicken breasts, chopped into bite size  
Salt and pepper

1.) In a mixing bowl, marinade chicken breast with Garlic&Honey sauce, let marinate for at least 30 minutes or up to a day in a fridge. 

2.) Thread a piece of chicken onto a skewer, followed by red pepper, then a piece of chicken and a slice of onion. 

3.) Heat 1 tbsp coconut oil in a pan until it is hot (or you can use a bbq grill or griddle if desired).
4.) Place the chicken onto the pan, cook for about 8-10 minutes and turn the chicken 2-4 times depending on how thick you cut the chicken. Drizzle/brush some more Garlic&Honey sauce while cooking to add more juiciness to the chicken.  Cut into the thickest part of the chicken and make sure it is no longer pink in the middle. 

5.) Sprinkle with garnish as you wish!

garlic and honey salmon rice bowl

Garlic&Honey Salmon Rice Bowl

Prep: 5 mins
Cooking: 10 mins
Servings: 2

2 cup Garlic&Honey sauce (1 cup for marinade)
2 cups boiled jasmine rice 

1-2 boneless salmon fillets  
1/2 tbsp chopped garlic
1 cup broccoli
1 cup asparagus

1/2 cup red onions
3 tbsp oyster sauce (optional)
2 tbsp coconut oil
Salt and pepper (optional, adjust to taste)
Coriander for garnish


1.) In a bowl, marinade salmon (chopped) with Garlic&Honey sauce and let marinate for  30 minutes to an hour in a fridge.  

2.) Preparing other vegetables (I use broccoli, red onions and asparagus)
3.) Heat 2 tbsp coconut oil in a pan over medium heat. When the oil is ready, add in garlic until slightly brown and followed by red onions, cook until slightly translucent. 

4.) Add salmon into a medium-heated pan. Cook for 8-10 mins (we love our salmon pink). Set aside when cooked. 

5.) Cook vegetables with the rest of Garlic&Honey sauce and oyster sauce in a pan,  add in salmon and stir to mix together thoroughly.
6.) Serve on a plate or a bowl of rice with garnish.

spicy thai bbq ribs with thai inferno

Spicy Thai BBQ Ribs with Thai Inferno


Pork ribs (around half a kg, back or side) 

1/4 cup Thai Inferno Sauce (plus a bowl of Thai Inferno as a dipping) 

1/2 cup Garlic&Honey sauce 

1 tbsp dark soy sauce 

3 tbsp oyster sauce 

2 tbsp grated ginger 

1/2 tsp black pepper
Side salad 

1.) Combine all the marinade ingredients in a small bowl, mix together well and pour over ribs to completely coat. Cover and refrigerate for 30 minutes to an hour or overnight.  
2.) Cook ribs over a medium hot grill/griddle or pan until it is well done, meat near the bone should be white or very light pink.  Pour over the leftover marinade sauce from the bowl to add the extra juice to the ribs (tip: cook at a medium heat for a longer period of time to ensure that the ribs are thoroughly cooked, otherwise the ribs may burn on the outside but uncooked in the inside). 

3.) Serve the ribs together with side salad and Thai Inferno in a small dipping bowl and enjoy!