HOME ABOUT US OUR PRODUCTS RECIPES Log In Malanga Lila Nachos Ingredients Hot Pot Ingredients 1 malanga lila - peeled and thinly sliced Jang quail eggs - fried Shredded chicken Cheese – of your choice 1cup carrot - shredded 1 cup purple cabbage – shredded 1 green onion 2 tbs cilantro Sriracha sour cream Sesame seeds – toasted Lime wedges Directions Using a sharp knife carefully slice the malanga lila into thin chips Rinse malanga slices in cool water, drain and pat dry. Shred the carrots and cabbage. After shredding the purple cabbage make sure to rinse until water runs mostly clear. Dry cabbage and then mix with carrots. Slice green onions, roughly chop cilantro, and cut limes into wedges for garnish. Air fry, bake, or deep fry your chips until golden and crispy. If you air fry or bake, lightly coat chips with oil and season with salt or any other spices before cooking. If you are deep frying, after you remove the chips from the oil, sprinkle with salt or other spices and toss to coat evenly. To assemble Preheat oven to 350F. On a foil lined baking sheet lay out one layer of chips sprinkle with cheese then 1/3 of your shredded chicken and repeat until you finish all the cheese, chicken and chips. Bake in the oven 10 minutes or until cheese is melted though. In a lightly oiled pan, fry quail eggs and set aside. To finish, top with cabbage and carrot mixture. Drizzle Sriracha sour cream Sprinkle cilantro, green onion and toasted sesame seeds. Arrange fried quail eggs on top with lime wedges around the tray. Sweet and Spicy Chicken 2-3 skinless chicken breast 2/3 cup brown sugar 2-4 Tbsp. Sriracha 2 tsp. garlic – minced 1 tsp. salt 1 Tbsp. apple cider vinegar or white vinegar 1/3 cup water Directions: Preheat oven to 400F. Season chicken with salt and pepper. Pan fry to get a nice crispy sear on the outside. We will finish cooking in oven. Mix all ingredients together in pot and simmer for 5 minutes. Remove from heat. Reserve a few tablespoons to toss on chicken after shredding it. On a parchment lined baking sheet lay out chicken and brush with sauce. Bake 20-25 minutes or until chicken is cooked through. Using two forks shred the chicken by pulling it apart. Pour remaining sauce over shredded chicken and give final toss. Sriracha Sour Cream 1/3 cup Sriracha 1/2 cup sour cream Pinch salt Directions: Mix all ingredients together. Adjust spiciness to your liking by adding more or less Sriracha Eat and enjoy! Elephant King Red Curry Meal Kit Ingredients Elephant King Red Curry Kit Jang Quail eggs - soft boiled ¼ cup Malanga Lila – cubed ¼ cup Red or Yellow bell pepper - sliced ¼ cup Broccoli - florets ¼ cup Mushrooms – quartered ½ cup Chicken breast - cubed For Garnish Cilantro Thai Basil Lime wedges Serve on Side or with Rice Paratha Directions Boil cubed Malanga lila until fork tender drain and set aside. In a deep pan or pot boil 1 ¼ cups of water then add in package of dried herbs let boil for few minutes. Bring fire down to medium and add in red curry paste and stir until dissolved. Add in your protein and veggies stir occasionally and cook for 5 minutes or until fully cooked. Add in the curry seasoning and mix in well. Heat a pan with no oil, put n frozen paratha and let it start to brown and puff up. If starts to burn adjust heat and keep close watch. Serve in bowl on top of rice or with a side of parathas. Garnish with Thai basil, cilantro and a lime wedge. Eat and enjoy! Hot Pot Most Hot Pot meals combine six types of ingredients: leafy green vegetables, mushrooms, meat, seafood, noodles, and tofu. Store Bought Dipping Sauce Suggestions 1. Laoganma - chili sauce 2. Sha Cha - Chinese BBQ sauce 3. Lee Kum Kee - peanut butter sauce Ingredients Hot Pot Ingredients Lee Kum Kee hot pot broth & Mulan pho broth Tropical Sunshine shrimp Jang udon noodle Elephant King firm tofu fish tofu thinly sliced beef Jang fish ball lobster ball cuttlefish ball veggie dumpling enoki mushroom seafood mushroom lotus root (sliced) Chinese broccoli Napa cabbage Shanghai choy Dipping Sauce Ingredients Garlic Sauce 2 Tbsp. soy sauce 2 tsp. water ½ tsp. minced garlic 1 ½ Tbsp. lemon juice ½ tsp. sugar Sesame Sauce ¼ cup sesame seeds ¼ cup water 2 Tbsp. soy sauce 1 Tbsp. rice vinegar 1 ½ tsp. sesame oil 1 tsp. peanut butter ½ tsp. minced ginger ½ tsp. sugar pinch chili flakes (optional) Directions Fill your hot pot with your favorite broth (tomato, Szechuan, mushroom, etc.). Bring the broth to a simmer. While you’re waiting, prep your other ingredients. Vegetable and Tofu Prep - Cut the firm tofu into large cubes - Cut the Napa cabbage into 2” pieces - Cut the Shanghai choy into halves or quarters, depending on the size of the vegetable - Thinly slice the lotus root - Cut broccoli into florets or bite sized pieces - Prepare mushrooms by removing any part where the root is still attached. Display the cut vegetables on plates or in bowls. Non-Vegetable Prep Display your fish balls, fish tofu, dumplings, thinly sliced pork or beef on plates or bowls. Make sure any frozen items have been thawed. Thaw out shrimp and display on plate. Remove the fresh udon noodles from the package and let them come to room temperature. Display on a plate. Cooking Your Hot Pot Meal Bring the hot pot broth to boiling. Ingredient Cooking Times in Boiling Broth: beef/ pork: 15 - 20 seconds shrimp: 3 - 5 minutes fish ball/ tofu: 5-7 minutes vegetables: 1 - 2 minutes noodles: 3 - 5 minutes dumplings:2-3 Eating Your Hot Pot Meal When cooking hot pot there is no wrong way, so you pick and choose what works best for you. Method One: Guests help themselves from the various dishes, cooking and eating as they go. Items are dropped in the boiling broth to cook or heat through. Each guest has several bowls with a selection of dipping sauces in front of them to choose from. After cooking, guests dip their cooked items in a dipping sauce and eat. Items can also be enjoyed with the delicious broth from the pot. Method Two: Many ingredients go into the pot starting with the items that take the longest to cook and finishing with the items that take the least amount of time to cook. Work in small batches. For instance fish balls and tofu go in first because while they are precooked, they are very dense and therefore need extra time to heat thoroughly. The second item is shrimp. Shrimp take 3-5 minutes to cook and should go into the pot a few minutes after the fish balls and tofu. The third item to go into the pot should be the dumplings followed shortly by veggies and mushrooms. Once your broth returns to a boil and the shrimp are cooked and pink in color, use a slotted spoon or hot pot spider to scoop all the cooked ingredients out. Noodles and beef will go in separately as they cook at different times and sink to the bottom of the pot. Guests will then pick and choose what items they want to eat from a communal plate. Guests also have their choice of dipping sauces to enjoy with their hot pot meal. Continue until everyone full. Eat and enjoy! Young Green Jackfruit - Barbeque Jackfruit Sandwich Ingredients 2 cans Mulan young green jackfruit in brine, 20 oz. BBQ sauce medium onion sliced 1 tsp. garlic powder 1 tsp. chili powder 1 tsp. smoked paprika 2 tsp. cumin 1 tsp. salt oil burger buns coleslaw (optional) Directions Drain and thoroughly rinse jackfruit then squeeze as much liquid out as you can with a clean cloth or towel. Using a sheet pan or any flat surface lay out paper towel or cloth towels, spread the jackfruit out and pat dry. Break the jackfruit into small pieces. If you want larger chunks use scissors. Slice one medium onion. Heat 1-2 Tbsp. oil in a pan on medium heat. Add sliced onion and jackfruit. Cook for two minutes then add seasonings and cook a few minutes more. Add BBQ sauce to taste and heat through. Toast hamburger buns. Top with BBQ jackfruit and coleslaw. Eat and enjoy! Yum Woon Seen - THAI SALAD Ingredients Dressing 3 cloves garlic 1-2 Thai chili 10 cilantro stems 1 Tbsp. palm sugar 2 Tbsp. fish sauce 3 Tbsp. fresh lime juice 1Tbsp. small dried shrimp (soaked) Salad 2 Roma tomatoes julienned and deseeded ½ yellow onion thin julienne 2 stalks Chinese celery sharp bias 2 bunches of Mulan vermicelli noodles small handful of cilantro leaves 3 Tbsp. crushed roasted peanuts Protein 100g ground pork + dash of fish sauce 6-8 pc 16-20 count shrimp cleaned and deveined Directions Dressing 1. In a small bowl, soak dried shrimp for ten minutes then drain and lightly crush using a mortar and pestle. Note, if you don’t have a mortar and pestle you can use a food processor or mince the ingredients by hand. 2. Crush together garlic and Thai chili into small pieces using a mortar and pestle. 3. Next add cilantro stems and continue crushing. Add palm sugar and mix until dissolved then add fish sauce, fresh lime juice and the lightly crushed, dried shrimp. 4. Set the dressing aside until you’re ready to use. Salad 1. In a bowl, cover vermicelli with room temperature water 15 minutes. Drain and set aside. 2. Julienne tomatoes into ½ inch thick slices, deseeding as you go. 3. Cut the Chinese celery (leaves and stem) into ¾ inch sharp bias pieces. 4. Put tomatoes and celery in large bowl – all of the ingredients will eventually be added to this bowl. 5. Slice onions into ¼ inch thick pieces. 6. Fill a medium size pot three quarters full with water and bring to a simmer. Add onions to simmering water and blanch for 1 minute. Scoop out softened onions and add to large bowl containing tomatoes and celery. 7. The residual heat from the onions will begin to wilt and slightly cook the tomato and celery. 8. Cut the vermicelli in half so noodles will not be too long. To heat the vermicelli, blanch the noodles for 10-15 seconds by quickly dipping in the water you cooked the onions in. After blanching, gently rinse the noodles in warm water to loosen them up. If the noodles get sticky add warm water. Add the vermicelli to the bowl with the other vegetables. 9. Turn up the heat on the pot with the water to bring to a boil. Add the raw shrimp to the boiling water and cook for 2-3 minutes (depending on size of shrimp) until shrimp are bright pink and cooked through. Add shrimp to the bowl with the other ingredients. 10. Drain most of the water from the pot leaving just enough to cover the bottom. Add ground pork and a few dashes of fish sauce. Cook pork until fully browned. Add pork to the bowl with the other ingredients along with two tablespoons of the broth from the pot. 11. Give the salad a toss then add the dressing and continue tossing to coat and mix ingredients. Just before serving, add cilantro, half the crushed peanuts and toss. 12. To serve, add noodle salad to plate, garnish with a sprinkling of peanuts and cilantro on top. Eat and enjoy! Mulan Mooncake The beautiful Mulan Mooncake gift set includes eight, delicious flavors: lava custard, lava purple potato, mixed nuts, black sesame, coconut, white lotus, pineapple, and red bean. A prestige, matching gift box and bag complete the set. Getting to Know Us About Us Careers Operating Hours Monday - Friday : 5AM - 12PM Saturday : 6AM - 12PM Sunday : Closed Our Products Grocery Produce Frozen Bubble Tea Food Service Contact Us 2300 S Halsted St, Chicago, IL 60608 sales@truongent.com 312-216-2300 © Truong Enterprises, Inc.