Charred Salsa Aioli
Black Garlic, Charred Pan-Htwe/Salsa, Sesame, Homemade Mayonnaise
“12 INGREDIENTS! 72 HOURS FERMENTATION!”
It’s a take on Myanmar classic “Pan-Htwe”/charred salsa. The ever short-lived Pan-Htwe undergoes a series of cooking process: Charring, Roasting and Lacto Fermentation.
The smokiness from charring, the complexity from lacto-fermentation, the richness from our homemade Mayonnaise and a plethora of probiotics only means one thing - very serious dip!
BBQ dips, Chips, Burger Sauce, Satay Sauce, Salad Bowls, Seared Salmon
Usage and Versatility
Dips, Spreads, Salad Dressings, Sauces, Soups