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sriracha hot chili sauce.
Is there anyone else out there besides me who is obsessed with this chili sauce? I have been using the Huy fong sriracha hot chili sauce or "rooster" sauce for almost 6 years now. I put it on everything, and have noticed that some chain grocery stores are now carrying it on the asian food aisle.
Taiwanese Wu Xiang Rou (Sweet Stewed Pork Belly)
My Taiwanese MammaMy Taiwanese mamma makes this for me every time I go home to visit, because I love it so much It's super easy and super tasty, and who cares about fat grams, anyway? (Sorry about the vague ingredient measurements. Everything I learn from family members, I learn without measuring cups or spoons.) Don't get grossed out by the phrase "pork belly."Coconut Shrimp with Red Curry Sauce
COCONUT SHRIMP WITH RED CURRY SAUCE Recipe courtesy of Tyler Florence, Food Network Peanut or vegetable oil, for frying 1/4 cup cornstarch 3 large egg whites Kosher salt and freshly ground black pepper 2 cups flaked coconut 1 1/2 pounds jumbo shrimp, peeled with tails on Red Curry Sauce, recipe follows 1 green onion, white and green part, chopped 1 handful fresh mint, hand-torn Fried rice, for serving Steamed broccoli, for serving Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F. In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish.Thai-Inspired Scallops with Noodles
THAI-INSPIRED SCALLOPS WITH NOODLES Recipe adapted courtesy of Epcot Catering Photo courtesy of Eat Better America 2 cups orange juice 1 teaspoon orange juice concentrate 1/2 pound unsalted butter 3 tablespoons sweet Thai chili sauce, found in Oriental food section 2 tablespoons sesame seed oil 1/4 cup tamari (soy sauce may be substituted) 3/4 tablespoon finely chopped fresh chiles (recommend: Hungarian wax chiles, or poblano pepper and 1/8 teaspoon ground cayenne pepper) 2 stalks bok choy, 1-inch pieces sliced on the diagonal 1 cup fresh broccoli florrets 24 large bay scallops 2 cups soba noodles, cooked (2 pkg Ramen noodles, cooked may be substituted) 1/2 cup chopped fresh mint leaves, plus sprigs to garnish Additional tamari (or soy sauce), to taste Two hours before meal: Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool.Piña Colada Shrimp and Rice
Piña Colada Shrimp and Rice - Makes 4 servings
Original recipe from Kraft Foods.com.
Ingredients
1 lb. large shrimp, cleaned
1 Tbsp.
Asian Chicken Cutlets
Just made this last night and found it tasty!
Caroline Campion
From Every Day with Rachael Ray
June-July 2007
FOUR SERVINGS
Prep Time: 5 min
Bake Time: 30 min
Ingredients
One 1-inch piece fresh ginger, peeled
1/4 cup flat-leaf parsley leaves
1/4 cup fresh mint leaves
1/4 cup cilantro leaves
3/4 cup plus 2 tablespoons peanut oil
1/4 cup unseasoned rice vinegar
1 tablespoon honey
Salt and pepper
1 1/2 pounds thin chicken cutlets
1 cup jasmine or basmati rice, cooked
1. Using a food processor, finely chop the ginger, parsley, mint and cilantro.
Mango Sticky Rice Recipe?
I am making this really delicious Thai beef soup tonight for a small dinner gathering this evening, I will post the recipe tomorrow but I wanted to make mango with sticky rice. I was just wondering, if anyone had a recipe or any tips. Thanks!
Chicken Tinola
sorry for the blurry pic!
Traditional Filipino Comfort Food
I've been feeling a bit under the weather (and it may have something to do with all the fun in the sun this past Memorial Day weekend...) so I made a traditional Filipino soup dish - I find it pretty simple and oh so GOOD when you need a little pick-me-up.
What you'll need:
(with help from Pinoy Mix)
1 whole chicken (cut into parts or choice cuts of breast, thighs or wings)
2 1/2 cups young papaya or chayote [I only used 1 chayote]
1/2 cup chilli pepper leaves
5 cups water [it depends on how much broth you want]
2 tablespoons ginger (chopped)
1/2 head garlic (minced)
1 medium onion (diced)
3 tablespoons oil
2 tablespoons patis/fish sauce
pinch of salt and pepper (to taste)
rice (optional)
Directions:
1.
Breakfast in Guangzhou,China
Those pictures r amazing..If one day I can go there Im sooo gonna taste all of them! View Slideshow ›Another "egg and tea" recipe:Steamed Egg Custard With Tea
The Chinese Tea Egg seems really popular here..well here ya go another tea+egg recipe,also from China :Steamed Egg Custard With Tea --------------------------------------------------------------------------- Materials for each person Eggs White 5 pcs Longjing Tea Leaves 20 g Seasoning Salt 1/3 tbsp Rice Wine 1/5 tbsp Corn Flour 3 tbsp Steps 1) Place tea leaves inside small size stewing container 2) Wash with hot water for few seconds, pour out water 3) Add in hot water to half full of container, cover cup lid and make tea 4) Take out tea leave from container when it turns cool 5) Add seasoning, egg white, stir gently and mix well, cover the lid 6) Place container into a steam case, steamed 10 minutes by low heat, serve Remark tbsp - table spoon If you like concentrate tea's favor, use more tea leaves as 30 g. It's not easy to get the steaming time right, or the egg custard get bubble and hard..... It's not easy to get the tea volume right too, or, the egg custard is too soft as soup.......Top Brands
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