Naga Mayo Recipes

Instructions

Cook Pasta:

Boil 300g of fettuccine or tagliatelle in salted water for 8–10 minutes, or until al dente. Reserve 1/2 cup of pasta water before draining.

Heat Butter:

Melt 1 tbsp of butter in a large pan over medium heat (about 350°F).

Add Naga Garlic Mayo:

Stir in 2 tbsp of Auntie Rana’s Naga Garlic Mayo and mix well, cooking for 1 minute to release its aroma.

Pour in Cream:

Gradually add 1 cup of heavy cream, whisking to combine. Cook for 2–3 minutes until the mixture begins to thicken slightly.

Melt Parmesan:

Sprinkle in 1/2 cup of grated Parmesan cheese and stir for 2 minutes, or until the sauce thickens to a creamy consistency.

Adjust Seasoning:

Add salt, pepper, and drizzle in Auntie Rana’s Smoked Chili Oil for a smoky, spicy finish.

Combine with Pasta:

Toss the cooked pasta into the sauce. Use reserved pasta water to adjust the consistency if needed. Cook for 1 minute over low heat to coat the pasta thoroughly.

Serve and Garnish:

Plate the pasta and garnish with chopped parsley, more Parmesan, or a final drizzle of Auntie Rana’s Smoked Chili Oil.

Instructions

Prepare the Egg Mixture:

In a bowl, whisk together 3 large eggs, 2 tbsp heavy cream, salt, and pepper until smooth.

Heat the Pan:

Melt 1/2 tbsp of butter in a non-stick skillet over medium-low heat (about 300°F).

Cook the Eggs:

Pour the egg mixture into the skillet. Gently stir and fold the eggs with a spatula as they cook, ensuring they stay soft and creamy. Cook for 3–4 minutes, or until just set but still slightly runny.

Add Cheese and Mayo:

Remove the pan from heat. Stir in 2 tbsp grated cheddar cheese and 1 tbsp Auntie Rana’s Naga Garlic Mayo until fully combined and melted into the eggs.

Garnish and Serve:

Transfer the scrambled eggs to a plate. Garnish with chopped cilantro for a fresh and vibrant touch.

Enjoy:

These scrambled eggs, enriched with cheddar cheese and Auntie Rana’s Naga Garlic Mayo, offer a perfectly creamy, cheesy, and garlicky experience topped with refreshing cilantro!

Instructions

Boil the Potatoes:

Place 1.5 pounds of peeled and cubed Yukon Gold or russet potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15–20 minutes, or until fork-tender.

Drain and Mash:

Drain the potatoes thoroughly, then mash them in the pot or transfer them to a bowl.

Add Naga Garlic Mayo:

Mix in 1 tbsp of Auntie Rana’s Naga Garlic Mayo for a spicy and smoky kick.

Incorporate Butter and Milk:

Add 2 tbsp softened butter and 1/4 cup warmed milk or cream, stirring until smooth. Gradually add more milk to reach your preferred consistency.

Season to Taste:

Add salt and pepper, adjusting as needed to balance the flavors.

Serve and Garnish:

Transfer to a serving dish and garnish with chopped green onions or parsley for a fresh finish.

Auntie Rana’s was born from our shared love for food, people, and places. Each journey introduced us to new spices, recipes, and traditions that inspired us to create something special—an authentic taste of Southeast Asia brought to North America.