One of the fastest growing food trends in South Korea, black garlic gets its name from the colour change after the garlic is fermented in a temperature controlled environment. ChanChan's fermented black garlic takes 16 weeks to prepare and has double the antioxidants of normal garlic. It has an array of health benefits and a distinct, fine taste. Our black garlic paste is specially created by hand in a stone pestle, in order to ensure the temperature is just right for releasing the garlic's flavour. Rub black garlic paste on crostini's, chicken / fish, add into salad dressings or use in your stir fry. A great way to add that wow factor to your home cooked dishes!About ChanChan:Led by Michelin Trained chef Kwanghi Chan, ChanChan's history is as rich as its flavours. Born in Hong Kong but raised in Donegal, Kwanghi spent every day in the aroma of his family's Buncrana Chinese restaurant. For over 30 years he has worked as chef, creating revered dishes, and observing the evolution of trends in Asian cuisine within Ireland and Southeast Asia.From his trips to Hong Kong, Japan and China, Kwanghi recognised that the true potential of Asian food was not being realised in Ireland. In fact, in many cases it was worlds apart. ChanChan seeks to create an environment where people can approach home cooking with a guided boldness. Our range of sauces and seasoning have been specifically blended to not only represent the best of Southeast Asia but to allow those who love their food to easily cook like a pro. In Asia, food is the centre point of any celebration. It is a cuisine culture that invites curiosity and experimentation. Combining the best of Irish and Asian ingredients has allowed Kwanghi to develop new tastes with a local twist.For recipes and more information see: www.chanchan.ie
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