We've been holding weekly staff lunches at the Karma Sauce factory, which is not only a great way to unwind but the perfect opportunity to work creatively with our own sauces.
We went for a loose Chinese New Year theme for the lunch, so in addition to an extra tall stack of Cosmic Dumplings and some Curry Karma stir-fried Bok Choy, we experimented with an Asian fusion poutine recipe that used Huhu Pina and soy sauce as a base for the 'gravy'.
The unusual blend of umami and citrus notes paired with the salty fries astonishingly well, and it was quickly declared GOAL before the last batch of Los Calientes Rojo had even begun to cool (Greatest Of All Lunches, for the uninitiated).
Bone Apple Teeth, as they say (disclaimer: may not be what they say).
Want to try the GOAL for yourself? Scroll down for the full recipe!
Karma Fusion Poutine
Prep Time: 20 Minutes
Total Time: 30 Minutes
- 2 lbs straight cut fries (preferably homemade, but frozen will do in a pinch)
- 2 slices bacon coarsely chopped
- 4 oz cubed silken tofu
- 1 teaspoon soy sauce
- 1 teaspoon corn starch
- 1 teaspoon rinsed and coarsely chopped fermented black beans
- 1/2 cup vegetable stock
- 1 bottle Huhu Pina
- 2 teaspoons Instant Karma
- 2 rinsed and chopped green onions
- Prepare fries and keep warm in the oven at 170 degrees temperature.
- Fry bacon in a skillet until crispy and set aside.
- Wisk corn starch and cold vegetable stock (important) .
- Combine starch/stock with Huhu Pina, soy sauce, and fermented black beans.
- Heat gravy in a skillet on med/high heat until it begins to bubble and thicken.
- Lower heat to keep the sauce at a simmer.
- Remove fries from oven and dust with Instant Karma.
- Transfer fries to platter.
- Top fries with Huhu Pina gravy, cubes of silken tofu and crumbled bacon bits.
- Garnish with green onions.
- Serve and enjoy!