BIG BANGKOK (summer only)

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IMG_5674.jpg
bb.jpg
Screen Shot 2016-07-22 at 7.51.23 AM.png
Screen Shot 2017-10-16 at 9.25.52 AM.png
Screen Shot 2017-10-16 at 9.27.47 AM.png
Screen Shot 2017-10-16 at 9.28.10 AM.png
Screen Shot 2017-10-16 at 9.29.15 AM.png
Screen Shot 2017-10-16 at 10.08.34 AM.png
Screen Shot 2017-10-16 at 10.08.51 AM.png
Screen Shot 2017-10-16 at 10.08.58 AM.png
Screen Shot 2017-10-16 at 10.09.27 AM.png
Screen Shot 2017-10-16 at 10.10.05 AM.png
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BIG BANGKOK (summer only)

from 7.00

SEA SALT, DEMERARA SUGAR, LIMES, SHALLOTS, BASIL & HOT CHILIES

Thai one on! This blend’s a spicy/sweet/sour/super-fresh kick for fish, tofu, noodles, stir fries, etc. Try it on the rim of your Bloody Mary for a Bloody  Bangkok.

We grow the Thai basil for Big Bangkok, so it's a seasonal, summer-only flavor. It's very sticky, so close the lid tight and keep it in the fridge.

STIR FRY: Just toss any kind of sliced meat, fish or tofu with Big Bangkok and stir fry it. It's a winner.
WINGS: Best wings ever period. Dump 1-2 tbsp in a ziplock baggie, add the wings, seal, shake, grill.
GOLDEN PLA: Chop and sauté 1 onion, 1 zucchini and 2 tomatoes. Stir in a can of coconut milk and 1 tbsp Big Bangkok. Add white fish filets (any kind—salmon works, too) on top, cover, simmer abt 10 minutes, turning once. Sprinkle with cilantro.

Search for more Big Bangkok recipes here.

Size & Jar Style:
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If you want to buy three same-sized jars, check this out.