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Skillet Potato & Egg Hash with Black Garlic Peanut Chilli Rayu by Chef Kwanghi Chan

We are delighted to team up with TV Chef Kwanghi Chan and his Mala Black Garlic Peanut Chilli Rayu is a must have in every house hold, adding that professional touch to all your stir-fries and asian dishes. As this is a limited edition we urge you to get a jar as soon as it lands. These recipes will give you some inspiration on how to use this Rayu. This is stocked in all Aldi Stores Nationwide.

Chilli Rayu is the tomato ketchup of Asia! An every day condiment to add flavour with a bit of spice to your daily dishes.


8 strips raw bacon

1 lbs roster potatoes, diced into bite sized pieces

1 small onion, diced

1/2 red bell pepper, diced

3 cloves garlic, minced

1 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon coarse salt

4 eggs

50g mozzarella cheese, grated

50g cheddar cheese, grated

Extra virgin olive oil for extra drizzling

CHANCHAN Black garlic peanut Rayu

Fresh cilantro roughly chopped, thinly sliced chives for garnish


1 Preheat oven to 400˚F. Place strips of bacon in a large (at least 10 inch), oven safe skillet. Cook over medium low heat on both sides until cooked through but not yet crispy, about 10 minutes. Remove from heat to a paper towel lined plate and set aside, leaving the bacon grease in the pan. When the bacon is cool enough to handle, roughly dice.

2 Increase the heat to medium high, add the potatoes, bell pepper, and onion and cook for 7- 8 minutes, stirring frequently, until starting to soften and can be pierced with a fork

3 Add garlic, cumin, chili powder, paprika, black pepper, and salt. Cook for 1-2 minutes, until garlic is fragrant.

4 Using a spoon, create 4 to 6 holes (depending on how many eggs you want) in the hash mixture for the eggs. Distribute the cheeses evenly into each hole, and then crack one egg into each hole.

5 Place in the preheat oven and cook for 8-10 minutes, until egg white is set but the yolk is still runny.

6 Remove from heat. Sprinkle with cooked bacon. Garnish with fresh ground black pepper, Coriander and chives and a spoon full of Black garlic peanut rayu

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