ZinDrew Chili

10/30/2026

Save this for your next meal!

Zindrew Coconut-Lime Shrimp Broth Bowl.

Creamy coconut broth, a little tang from the lime, and just the right amount of heat from Zindrew. Super easy to make and packed with flavor.

Ingredients (Serves about 2):

* 8+ oz shrimp, peeled and deveined
* 2 cups chicken or vegetable broth
* 1 cup coconut milk
* 1 tbsp Zindrew Chili Oil (or more!)
* 1 tsp neutral oil
* 1 tbsp grated ginger
* 1 tsp brown sugar
* 2 tsp fish sauce
* 1–2 tbsp fresh lime juice
* 1 scallion, sliced
* ¼ cup cilantro
* Lime wedges for serving

Instructions:
1. In a saucepan over medium-low heat, add oil and grated ginger. Cook for about 30 seconds until fragrant.
2. Add broth, coconut milk, Zindrew, brown sugar, and fish sauce. Give everything a good stir and let it gently simmer for 5 minutes.
3. Add the shrimp and cook for another 3–5 minutes until they’re cooked through.
4. Turn off the heat and squeeze in some fresh lime juice. Give it a taste and add more lime or Zindrew if needed.
5. Pour into bowls and finish with scallions, cilantro, and an extra squeeze of lime!
And that’s it! A simple, flavorful meal in about 15 minutes!

10/23/2026

I mean I guess…. 😋

Scallion pancake, Zindrew, popcorn chicken, and some rice. Yum!

10/16/2026

10/09/2026

Crispy smashed potatoes with just 4 ingredients!

All you need are potatoes, Zindrew Garlic Chili Oil, olive oil, and salt. Our oil adds a delicious kick of heat, savory garlic flavor, and a touch of umami that takes these potatoes to the next level!

1. Boil potatoes in salted water until fork-tender.
2. Preheat oven to 400°F and coat a baking sheet with olive oil.
3. Smash the potatoes onto the baking sheet.
4. Brush with Zindrew Garlic Chili Oil and sprinkle with salt.
5. Bake for about 40 minutes until golden and crispy!

Crispy edges, fluffy centers, and a little heat in every bite 😋

10/02/2026

Sound on!

This Garlic Chili Oil dumpling skirt adds the perfect crispy, spicy finish and it’s easier to make than it looks. Save this for your next dumpling night!

Garlic Chili Oil Slurry

2 tsp all purpose flour
2 tsp cornstarch
100 ml hot water
1 tsp Zindrew Garlic Chili Oil
Pinch of salt

Mix the flour, cornstarch, and hot water until thoroughly combined. Add the Zindrew Garlic Chili Oil and a pinch of salt, then mix again.

How to make it

1. Add a small amount of oil to a nonstick pan and spread it evenly. You don’t need much since there’s already oil in the slurry.
2. Arrange your dumplings in the pan. You can pan fry them until golden first, but I skipped this step.
3. Pour in the slurry, making sure it’s evenly spread across the bottom of the pan.
4. Cover and cook for 5 to 6 minutes. I used fully cooked frozen dumplings, so adjust your cooking time if you’re using raw dumplings.
5. Remove the lid and let the remaining water evaporate.
6. Once the skirt starts getting golden and crispy, gently loosen the dumplings and skirt from the pan. Don’t forget the edges!
7. Give the pan a few gentle shakes. Once everything glides around freely, you’re ready to flip it onto a plate or let it crisp a little longer.

09/25/2026

Pro tip for Smorgasburg LA 🙂‍↕️

09/19/2026

Our garlic chili oil takes this vodka pasta to the next level.

Save this recipe for your next pasta night!
Ingredients
• 3 tbsp Zindrew Garlic Chili Oil
• 3 tbsp olive oil
• 1 shallot, minced
• 4 garlic cloves, minced
• 3/4 cup tomato paste
• 1/4 cup vodka
• 1½ cups heavy cream
• Salt, to taste
• 3/4 lb rigatoni
• Parmigiano Reggiano, grated
• 5 tbsp cold butter, cubed
• 1/2 cup fresh basil, torn
Instructions
1. Heat the garlic chili oil and olive oil over medium heat. Sauté the shallot and garlic until fragrant.
2. Stir in the tomato paste and cook until it darkens and caramelizes.
3. Pour in the vodka and cook until the alcohol evaporates.
4. Add the heavy cream and simmer on low for about 30 minutes, stirring occasionally.
5. Cook the rigatoni in well-salted water until very al dente (about 7–8 minutes).
6. Transfer the pasta to the sauce, adding splashes of pasta water as needed until glossy.
7. Stir in the butter until fully emulsified, then mix in the parmesan and basil.
8. Finish with an extra drizzle of Zindrew Garlic Chili Oil and more parmesan.
Save this recipe and tag us if you make it!

09/11/2026

We wanted to sauce our own wings, but didn’t want to prep and fry them. So we ordered them naked and gave them a quick blast in the air fryer until the skin was hot and bubbling.

Why? Sauce clings best when the wings are piping hot.

We tossed them immediately with Zindrew chili oil, honey, soy sauce, rice w**e vinegar, and butter.

Zindrew flavor. No frying mess.

09/04/2026

Zindrew Garlic Chili Oil Buns?! 🙂‍↕️

Save this for later 🫶

Ingredients:
* 1 cup whole milk
* 2 1/4 tsp active dry yeast
* 2 1/2 tbsp sugar (divided)
* 1 large egg
* 1/4 cup melted unsalted butter
* 1 tsp sea salt
* 2 tsp dried rosemary
* 2 tsp dried oregano
* 2 tsp dried thyme
* 2 tsp Zindrew Chili Oil
* 3 cups AP flour or bread flour (additional as needed)

Instructions:
* Activate Yeast: Warm the milk slightly, add 1/2 tsp of sugar and the yeast. Let it sit in a mixer until frothy.

* Mix Wet Ingredients: Add the remaining 2 tbsp of sugar, the egg, sea salt, herbs, Zindrew Chili Oil, and melted butter to the mixer.

* Incorporate Flour: With a dough hook attachment, begin mixing and gradually add 2 cups of flour. Knead for about 1 minute until just incorporated.

* Knead the Dough: Add the remaining cup of flour and continue to knead until incorporated. Turn the dough out onto a floured surface and knead by hand. If the dough is too sticky, add flour a tablespoon at a time. Knead until you can stretch the dough thinly without it tearing (window pane test). Avoid adding too much flour.

* First Rise: Form the dough into balls and place them in a greased bowl. Let them rise in a warm place for about 2 hours, or until doubled in size. Cover the bowl during this time.

* Form Rolls: Once doubled, punch down the dough and divide it into 12 equal portions. Place the portions in a baking tray.

* Second Rise: Cover the rolls and let them rise for an additional ~40 minutes. Once risen, brush them with melted butter.

* Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes, or until golden brown. Once done, brush the tops with more melted butter for a glossy finish.

Enjoy your aromatic and flavorful Herb Rolls with Zindrew Chili Oil!

08/28/2026

This Sunday, August 30th! At Smorgasburg LA 😋