Whenever I think of summer, a pulled pork sandwich is one of those things that will pop into my head. There's something about the smokiness of the meat, tangy sauce, and warm aroma that draws me in and reminds me of the joyful days spent around a barbeque pit. With Independence Day fast approaching, my cravings for this wonderful dish grows each day.
I've always been told that the secret to tenderizing any meat is time. And this is also true for when you are making pulled pork. After being cooked in the slow cooker for a long period of time, the meat just falls off of itself with the slightest touch. I'm usually looking for fast and easy meals to make when I'm cooking, but sometimes it does pay to have patience, especially if the outcome is a delicious heap of tender meat.
This recipe in itself is pretty simple, with minimal ingredients. All that is needed is time, which, to be honest, once you leave everything in the slow cooker, you can just set a timer and forget about it for a while. I would only say that you should not skimp out on which barbeque sauce to use and don't forget to add some heat with our Lan Prik Chili Sauce as well. You'll definitely be rewarded with an extraordinary dish with this recipe.
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When I visited Philadelphia several years back, I had the chance to also try their world famous philly cheesesteak. The warm, tender, juicy meat combined with cheesy deliciousness captivated my taste buds. It's truly a unique and gentle flavor like no other. I was there in the fall, so the hearty sandwich complemented the weather perfectly.
Now that summer is fast approaching, I swapped out the buns in a philly cheesesteak for a fun summer vegetable, namely the zucchini or green squash. This recipe of cheesesteak zucchini boat delivers on its warm, meaty and cheesy flavors combined with the additional crunch and fresh sweetness from the zucchini. The secret of taking this recipe to the next level truly is the addition of our Lan Prik Chili Sauce. If you've never tried a spicy philly cheesesteak, this reimagined classic will blow your mind away.
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While the weather has been relatively weird here in Los Angeles, there's no denying that summer is coming. And with it, the delicious wonder of barbequeing. There are a variety of things you can cook up on the grill, but one dish that never fails to bring a smile to my face would have to be skewers. They are so much fun to eat and not to mention the burst of flavors from caramelized veggies and well seasoned meat.
Unfortunately, I live in an apartment and don't have access to a grill. Fret not! This recipe can be cooked in the oven and is sure to please your guests just as much as if you did have a grill. The teriyaki sauce complements both the chicken and variety of vegetables on the stick. A bit of heat comes from our Lan Prik Chili Sauce while the sweet tanginess is from the brown sugar and pineapple juice.
TIPS & TRICKS ON COOKING: If you are using bamboo skewers like me, make sure to soak them in water for at least 30 minutes to make sure it doesn't dry up and burn while everything is cooking in the oven (or grill, if you have one). Also, switching up the order of vegetables and meat on the skewers will guarantee a different burst of flavor in every bite. I personally love the flavor of pineapple with the chicken, so I try to arrange them in a way that they could be eaten together in one bite.
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Rice is a staple in our household. As we eat rice almost everyday, it can get kind of boring when it's just steamed. Cooking rice separate from several side dishes can also be a chore, especially on a busy weeknight. Because of these reasons, I'm always looking for new ways to spruce up my rice dishes. Apart from fried rice, there isn't much out there that can be done with rice. Then I remembered paella.
Paella is a Spanish rice dish that is reminiscent of, well, Spanish rice. Except with more substance to it. This recipe is admittedly not a true paella because I didn't include any saffron in it. Not only is saffron expensive, it can also be hard to find at the local supermarket. So it's probably safe to also call this dish Spanish rice with seafood. Either way, it's spicy, it's delicious, and it's super filling. Great for the whole family or a fun get together.
WHAT MAKES THIS RECIPE DIFFERENT? This recipe can be made in one large cooking pan, which makes cleaning up a breeze afterwards. More than that, this dish has got some serious heat to it! The kick comes from a mixture of both the tomato sauce and our Lan Prik Chili Sauce. You're sure to feel the spicy in this dish.
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Empanadas are truly one of the best snacks or appetizers out there. This recipe of flaky, delicious puff pastry pockets is filled with a hearty mixture of ground meat (I use ground turkey, but feel free to use beef for a traditional taste) that is so delightful you couldn't have just one. It is one of my favorites to make when having friends and family over. And what better time than now when restrictions are slowly being lifted and we can actually see loved ones in person again?
WHAT MAKES THIS RECIPE DIFFERENT? Not too long ago, I was obsessed with watching The Great British Baking Show on Netflix. One particular thing that stirred me was their constant struggle to make rough puff pastries. So I decided to empanadas using rough puff. It turned out amazing, of course! But even rough puff requires a bit of work, so I've switch to using store bought full puff pastry and it still turned out great. If you're like me, you'll love the flaky crunchiness and savory addition of puff pastry in an empanada.
Empanada fillings also vary greatly depending on culture. In this particular recipe, I pulled the flavor profile from Sounth America and added a little umpf with the use of Lan Prik Chili Sauce. As a result, every bite is bursting with sweet, savory, and spiciness from the well-seasoned filling. This recipe has definitely turned into one of my favorite comfort foods of all time.
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If you say you don't like bacon, we probably can't be friends. This iconic breakfast food is great by itself or as part of a delicious recipe. So it makes perfect sense that bacon would be amazing wrapped around other foods as well. Inspired by the luxurious restaurant menu item, bacon wrapped scallops, I opted for a more budget friendly option with shrimp instead. And I gotta say, it's absolutely heaven in my mouth.
This bacon wrapped shrimp recipe will be your best friend on bbq day, whenever you have friends over, or really any time you want. This dish leans more toward being fragrantly sweet, but has a hint of saltiness and heat coming from our very own hot sauce. The sauce is a simple mixture of maple syrup, soy sauce, and Lan Prik Chili Sauce. It's super easy to make and you won't be able to stop at only just one. As a matter of fact, I might have devoured *slightly* more than several skewers by myself.
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Not only does this dish look good, it tastes amazing! Shakshuka is a delicious mediterranean dish of poached eggs in spiced tomato sauce. I only recently discovered this dish through the power of social media (a.k.a. scrolling through my Instagram feed) and thought it looked absolutely stunning. I'm always a bit skeptical when it comes to good looking food though. I've had many experiences where food is presented very beautifully, but lacks the flavor to match its appearance.
I'm happy to say that this recipe's got it all. The looks, the flavor, the character, and the heat. Lan Prik Chili Sauce blends perfectly into this dish to elevate the flavor and provide a punch. This shakshuka is also not very complicated to make. If you're looking to impress your friends and family, this will definitely do it. It's best to eat this in one sitting while it's hot. My favorite is to eat it with a nice fresh loaf of french baguette. There is no better way to start the day!
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Chicken enchilada is one of those dishes that I make in bulk so it's great for entertaining friends and family. Not only that, I sometimes will make it over the weekend and it will last me several meals throughout the week (assuming my partner doesn't eat all of it first). The preparation and cooking for this dish does take a bit of time, but I promise the end result will all be worth it.
To be honest, I didn't particularly like chicken enchilada when I first had it. I thought it was kind of bland and lacked character. But then I started making it on my own and it was sooo much better than store/restaurant bought. This chicken enchilada recipe will have you loving it so much you'll refuse to buy it out again.
WHAT MAKES THIS RECIPE DIFFERENT? I think the main difference is the TLC that goes into flavoring the dish. I still use the canned enchilada sauce which gives this dish its signature taste, but I also make sure to season the chicken and content of the enchilada real well to make sure the flavor comes through in the end. The addition of Lan Prik Chili Sauce also gives this dish a warm, flavorful heat you don't normally get in any ol' chicken enchilada. I used just enough of the sauce for a tingle on my tongue, but if you want more of a kick, feel free to use more or even douse the finished dish with it. No judgements here.
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Summer is fast approaching and I'm already planning outdoor activities like hiking and backyard waterslides with the fam. I always find myself craving those sweet, juicy tropical fruits when the weather gets warmer. I'm particularly fond of pineapples as they are extremely refreshing, especially after some time out in the blazing sunshine. The supermarket is stocked with them during this time of year, and for a good price. Because they are in season, you'll rarely find one that isn't sweet.
While I love eating pineapples by themselves, they are also great to cook with. It gives a dish a tangy, sweetness that is unique and can't be accomplished by anything else. Pineapple fried rice is one of my favorite dishes to make during the summer. It's delicious, it's flavorful, and overall it's just such a fun dish to eat with the family. Plus, I'll usually have leftover fresh pineapple chilled in the fridge waiting for me after a long day out in the sun.
WHAT MAKES THIS RECIPE DIFFERENT? I kick it up a notch in this recipe with our very own Lan Prik Chili Sauce. You think summer is hot? This recipe will have you sweating! But you know you can't stop eating because it's that good. If you want a milder (or even more) heat, feel free to use less or more of the sauce than the recipe instructed. For me, the amount in this recipe gets me sweating a little, but I'm not screaming for water. Just the right level of heat.
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If you love agedashi tofu, you will LOVE this recipe. This easy and delicious tofu stir fry has the signature sweetness and umami like one of my favorite appetizers commonly found at Japanese restaurants. Plus, I added a little kick to this recipe using a dash of Lan Prik Chili Sauce to give it some heat. With the addition of our sauce, the dish truly hits all the palates creating an explosion of flavor in your mouth.
There are two reasons why I love making this dish so much. One, it requires simple ingredients which I usually have stocked around the house at all times. Second, I love the crunchy exterior combined with some chewiness and a soft interior. I really could eat this all day.
A TIP ON MAKING THIS DISH I've had the hardest time stir frying anything coated in cornstarch for the longest time. They seem to always stick to the pan and everything just goes downhill from there. If you're also wary of cornstarch like me, worry no more. I found that if you let the ingredient sit and cook in the pan--WITHOUT touching it--until the underside has crisped, it is much easier to flip and cook the other sides without breaking whatever you're trying to fry up. Repeat process for each side. It might take a bit more time and effort, but the result is very satisfying.
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I grew up eating lots of vegetable, and I quite enjoy them. I'm probably lucky in the fact that my grandma was a great cook and we get plenty of fresh produce from our large garden. Many of my meals at home were probably seasoned by my grandma's loving sweat (really not kidding here because she'd literally be slaving away in front of the stove dripping sweat most of the day). In almost every dish there'd be some type of vegetable, which would give the dish a great texture and added flavor. One of my favorite would have to be the cauliflower. We don't eat it as often, but whenever it appeared at the dinner table I would be the happiest kid.
This recipe of roasted honey garlic cauliflower is so scrumptious I could sit and snack on it all day long. It's got that sweet and spicy that is so very addicting you won't be able to stop yourself. The garlic also come through in this recipe and gives it a great aroma. Be warned though, you will definitely get garlic breath from this. But hey, if you're home all day, who cares? Besides honey, the secret ingredient in this recipe that gives it a nice kick and added garlic is of course Lan Prik Chili Sauce. The amount in this recipe gives it a nice little bite, but if you want to sweat, feel free to add even more.
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This pasta and shrimp recipe is not like any other you've ever had before. At least, not unless you're familiar with Thailand's street food scene. This recipe is actually a childhood favorite of mine. Sometimes served during school lunches and usually part of the menu item for a push cart street vendor, this pasta and shrimp recipe is commonly known as Pad Macaroni (stir fried macaroni).
A lot of kids favor this dish because of its sweeter profile combined with the fun of eating what wasn't so common in the Thai household, pasta. Even as an adult, I still crave this dish every once in a while and so decided to give it a little twist with our very own Lan Prik Chili Sauce. This pasta dish is truly a fushion of the Western ingredients and Eastern flavor. You might wonder how ketchup and soy sauce could ever produce anything delicious, but you'll be pleasantly surprised.
WHAT MAKES THIS RECIPE DIFFERENT? The major difference in this recipe from any other pasta recipe is the main sauce ingredient, which is ketchup. When you think of making tomato sauce, well, you would think about some combination of canned tomato sauce, puree, etc. I bet you wouldn't ever dream of using ketchup in your sauce now, would you? But it is truly the secret ingredient in this recipe that gives it its signature taste.
Most of the time, this dish is also made without any addition of spiciness. Who are we kidding though? To add a pleasant heat, this recipe utilizes Lan Prik Chili Sauce to elevate the flavor profile even more. It's got a nice tingly heat while you're still able to enjoy the delicious flavors of this dish.
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One of my all time favorite cooking instrument will have to be the cast iron skillet. It's sturdy, distributes heat evenly (even on my shoddy electric stove which is hotter towards the front than the back), and rarely do food get stuck on its surfaces. Not to mention, it gives me a good arm workout every time I cook and clean; I can barely lift my large skillet with one hand. So as you can imagine, I love finding new things to cook in it.
Skillet Rice with Chicken is a one skillet meal that is super easy and reminiscent of Indian food. Everything is cooked using the one skillet (or frying pan works too if you don't have a cast iron skillet) for minimal mess and clean up at the end. Perfect for a light dinner or lunch. It's got just enough heat to tingle your palates and a full bodied flavor that leaves you feeling warm inside.
WHAT'S SPECIAL ABOUT THIS RECIPE? The combination of spices in this recipe is what gives it that extra umph! The blend of cumin, turmeric, and coriander is what makes that warm, well-rounded aroma reminding you of a cozy summer night. There is also a little kick in this dish that comes from (yours truly) Lan Prik Chili Sauce. It's not an overwhelming type of heat, but one that tingles you and lets you know it's there without being obtrusive. Overall, it's a light and well-balanced meal.
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The smell of bread is probably one of those universal things that makes everyone hungry. I mean, who doesn't love the smell of fresh baked bread straight from the oven? Lucky for us, most grocery stores make their bread fresh everyday. One of my favorites would have to be the French baguette. It's such a joy to eat, crunchy on the outside and soft and chewy on the inside. Every time they bring out a warm new batch, I inevitably go home with one.
My go to with bread is usually butter with a bit of jam, or maybe even butter and garlic for a simple serving of garlic bread. As I expand my foray into the culinary world, I came across crostini, which are basically appetizers consisting of toasted bread with an assortment of topping. Sometimes I like to take my time and enjoy the process of cooking. And other times, I just want something fast and simple that still has great flavor. This is one of those other times.
This simple and easy crostini recipe is a great snack or appetizer for any meal. Not only that, it's got some kick and flavor that will make you go "woah!" With only six ingredients, you'll wonder how something so simple can taste so good. All in all, it only takes about 15 minutes to make before you can enjoy this delicious dish.
The secret ingredient in this recipe? Lan Prik Chili Sauce, of course! It's one of those ingredients that brings everything together nicely and gives it a good kick. You might think the ingredients used in this recipe can never go together, but you'll be pleasantly surprised at the outcome. Next time you have people over, wow them with this Kickin' Sausage Crostini. Guaranteed to be gone in a matter of seconds.
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I love Chinese takeout, which is where I first tasted Kung Pao Chicken. There is something about the spicy stir fry that makes it so very addicting. Just one more bite! I've also noticed that as time passed by, the restaurants and fast food chains have mellowed out the heat in their dishes quite a bit so that it now all seems very mild to me. (Or maybe I've burned away all my heat receptors, who knows?)
Inspired by my love of easy Chinese food, I decided to tackle this popular dish and see if I could recreate it with a bit more heat. And voila! This recipe is not only flavorful, but also pack a punch. Not to toot my own horn, but I think I like what I made even more than the store bought ones.
WHAT GIVES THIS DISH ITS KICK? Most recipes will call for the addition of szechuan peppercorn, but I've never been a fan of the pepper's numbing effect. I mean, I can barely taste anything after a couple of bites. So in this recipe, our very own Nam Prik Chili Sauce gives the dish its signature heat that slowly builds as you continue to eat. Not only that, the addition of dried chilies will also give you a surprise burn whenever you come across the well hidden fire bomb.
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There is just something about glass noodle that makes it fun and enjoyable to eat. Maybe it's the silky smooth and super soft texture. Or maybe it's just how bouncy and stretchy it can be. Growing up, my family would make a lot of dishes with glass noodle. Not only is it cheap, it's also versatile and absorbs flavors very well. I'd often see it in soups, salads, and stir fries.
One of my favorites would have to be glass noodle salad. This dish encompasses every flavor and delivers it in a raw and stunning fashion. It's got sour, sweet, salty, and most definitely spicy. This is a dish that highlights the aroma of all its ingredients. So be warned, if you do not like fish sauce, this might not be for you. However, in place of fish sauce, you can try substituting it with light soy sauce (not the same as low sodium) instead. But, in my humble opinion, it won't taste as good.
WHAT MAKES THIS RECIPE DIFFERENT? Traditionally, glass noodle salad is made using fresh, red chilies. I have to admit though, I'm not a big fan of munching on raw chilies, which is why Lan Prik Chili Sauce does wonders for this dish. Our sauce delivers a constant heat that builds as you continue to savor the food. It starts off mild and slowly builds in intensity until maybe you start to sweat on your upper lip a bit, then the next thing you know, you're dabbing your damp forehead with a napkin as you sip on water.
For a bit more kick, and if you do like fresh chili, feel free to add chopped red chilies to this dish. It will be like an explosion of spiciness with every bite you take.
HOW TO MAKE GLASS NOODLE SALAD Another reason why I love this dish so much is because of how easy it is to make. Most of the ingredients don't need to be cooked and very little prep work is involved beyond chopping up the vegetables a little. For best result, soak the glass noodle in water for 15 minutes before cooking it. It will reduce the amount of time to cook the noodles. After the meat is cooked, all you're really doing is tossing all the ingredients together and you have yourself a yummy glass noodle salad!
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Cooking Note: The sauce mixture will seem pungent at first before adding the noodles, but once the noodles is in the mix, it will greatly dilute the sauce and gives the dish extreme umami.
]]>I don't know about you, but I always have a head (or two) of cabbage in my fridge. It's one of those cheap vegetables that are versatile, less pungent, and add a crispy texture to any dish. I also enjoy the fact that, when cooked, cabbage also tastes slightly sweet.
Unfortunately, I'm also one of those people who buy a lot of produce, stuff them in the fridge, and forget about the few stuck in drawers or at the back of the unit until it's too late. So when I opened my drawers to find my head of cabbage, I got to work seeing what I can cook using it as my main ingredient.
This recipe really is just the result of throwing together things that are laying around in my fridge. But I gotta say, it turned out pretty darn good for something so simple. I could see myself munching away on these while binge watching something on a lazy afternoon. It's that good!
WHAT MAKES THIS RECIPE DELICIOUS? I would be lying if I didn't say bacon here. But I'm sure there's no surprise there. Who doesn't love bacon? The crispy, saltiness just pulls everything together in this dish. I'd also like to note that you can substitute bacon for any of your favorite sausage variety. One that I would definitely try next is either chorizo or hot links.
The other ingredient that elevates this dish beautifully is, of course, our very own Lan Prik Chili Sauce. What's life without a little spicy in it? The sauce works its magic by balancing all the flavors together perfectly and adding a pleasant heat in the process as well.
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I never thought about making potstickers until the day I saw my Chinese friends making dumplings for a hot pot dinner I was invited to. I had a chance to help them wrap the wantons, and while it was a lot of fun, mine came out considerably uglier than the rest. And as you can probably see from the pictures below, my wrapping skill has not much improved since then. But, delicious is delicious despite a wayward appearance.
I was also inspired to make potstickers after watching Crazy Rich Asians, particularly because of that scene where the main character goes to join in her boyfriend's family making them. This would be a great recipe to involve the whole family, especially with kids who tend to love hands on activities such as stuffing and wrapping the dumplings. Not to mention, it gets done much quicker with helping hands.
SUBSTITUTIONS In this recipe, I make everything from scratch, including the dumpling wrappers. It does take a bit more time, but if you have kids helping, it will be a great learning experience for them to knead and roll the dough. If you don't want to spend time making the wrappers though, feel free to buy pre-made wrappers from your local Asian supermarket.
For protein in this dish, I've used ground chicken, but you can also use ground pork instead. Also, if you're allergic to shellfish, feel free to substitute shrimp for all ground meat in your potstickers.
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For as long as I can remember, I grew up eating stir fry. Whether it's vegetable stir fry, chicken stir fry, or pork stir fry, our family dinners will have one dish that is stir fried. And I can't say I blame my grandma (she's the one that cooks in our house). It's versatile, easy, quick, nutritious, and most definitely delicious.
Most of the time, stir fries are made with a mishmash of things found around the kitchen. They are especially good when made with leftovers. However, today, I have a recipe for shrimp and veggies stir fry that is both delicious and nutritious. I'm a seafood fan, and shrimp stir fry is probably one of my favorite dishes to make at home.
SECRET TO A DELICIOUS DISH For the veggies, I would suggest using your favorite type. Broccoli is always a good choice, but you may use whatever you desire, such as cauliflower, carrots, etc. In this recipe, I use broccoli and snow peas, both of which gives the dish a good crunch and added fiber.
You may also use either fresh or frozen shrimp. I made mine using frozen and found the result to be just as delicious. The EZ peel shrimps are my particular favorites. It's nice that I can store shrimp in the freezer and pull them out to use whenever I need.
Then, of course, Lan Prik Chili Sauce gives this dish the extra "umph!" in terms of kick. With the amount used, I would say it gives this recipe a spicy rating of mild. It tingles your tongue, but doesn't melt your face off. If a hotter dish is desired, try adding chili flakes.
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A perfect side dish with steamed rice or an appetizer before the main course. This meatball recipe is made with an Asian twist which makes the meatballs pair very well with rice or even a nice, warm light broth or soup. My favorite way of eating them is of course dipped in some more Lan Prik Chili Sauce. If that gets too spicy, I would also recommend dipping them in the milder sweet chili sauce.
What's even better about this recipe is the abundance of green herbs in it like cilantro and green onions, making the dish very aromatic and flavorful. These meatballs aren't like any you've ever had before, I promise you that! Not too sweet, not too spicy, and just right.
SIMPLE SUBSTITUTIONS
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Simple, yet oh-so-mouth-watering. Who can resist a nice warm, freshly made quesadilla? Not only is this recipe super easy and fast, it's great finger food for those binge watching sessions or extended video gaming hours.
Let's be real here, my quesadilla "recipe" used to be this: tortilla, a whole bunch of cheese, tortilla. Literally just a plain ol' grilled cheese sandwich, except made with flour tortillas instead of bread slices. I've since up my cooking game quite a bit and added some fanciness into my quesadilla. Lo and behold my upgraded chicken quesadilla recipe!
SECRET TO A DELICIOUS DISH At first, I never thought Nam Prik could ever pair well with cheese. That is until my pregnant friend gobbled down a whole bunch of cheese cubes doused with our chili sauce. So of course, the secret here is the surprisingly delectable match between Nam Prik Chili Sauce and the cheese of your choice (I use the pre-shredded three cheese blend from Costco).
Another secret to this recipe is that I velvet the chicken before I cook it to keep the meat juicy and tender. Velveting is a technique used in many Chinese restaurant when stir frying chicken to give it that soft and supple texture, not the rubbery, dry meat you and I seem to get when we stir fry our chicken. Basically adding some oil and cornstarch right before does the trick. See recipe instructions below.
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A classic Chinese dish, mapo tofu became a staple in our household. Whenever I have to puzzle over what to make for dinner or if I was too tired to even think about what's for dinner, this dish inevitably makes an appearance on the table with freshly made jasmine rice.
While this recipe is not a true replica of restaurant-style mapo tofu, it is bursting with flavors that will make you want more. At the same time, this dish is warming and soothing, a comfort food that I would want on a rainy day.
WHAT MAKES THIS RECIPE DIFFERENT? For one, this recipe does not include sichuan peppercorn because I personally am not a big fan of its numbing effect. In its place, Nam Prik Chili Sauce stars as the spice king, giving this recipe a nice warm heat. I have also added Chinese pickled mustard strips, which gives the dish an added texture and depth of flavor. The mustard strips can be bought at your local Chinese supermarket.
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Saying that I'm obsessed with Korean BBQ is an understatement. And if you've been to Korea Town in Los Angeles, you know that the cheaper places always have a ridiculousy long wait time. The longest I've waited to be seated at an all-you-can-eat kbbq is a whopping 3 hours! Ain't nobody got time for that!
So I started searching and experimenting in order to recreate my favorite choice of meat every time I get kbbq: bulgogi beef. Once the marinated meat sizzle on the hot pan, oh man! Your place will instantly smell like K Town (assuming you don't already live there).
WHAT MAKES THIS RECIPE DIFFERENT? There is a twist in this rendering of the famous dish. Normally, bulgogi beef at the restaurant will be predominantly sweet, and to be honest, the marinade is a bit watered down. In this recipe, we kick it up a notch with added spiciness from our sauce Nam Prik Chili Sauce and the marinade is at full strength. You'll definitely taste the flavor in this homemade dish.
SECRET TO A DELICIOUS DISH To recreate the signature smokey, charred aroma in that kbbq joint you frequent, it is best to use a large cast iron skillet to cook your meat. The cast iron acts like a grill and will caramelize the marinade and meat juice to perfection. Also, the different cuts of meat DO make a difference in this dish. The best I found turns out to be flank steak. Most other cheaper cuts will render the meat tough and chewy after cooking.
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**Recipe Ideas: this would also be great in a lettuce wrap as a midday snack!
]]>I used to get teriyaki chicken whenever we opt for Chinese takeout because I thought it was something so complicated you need to pay somebody else to make it for you. Turns out, as with most food I've now come to realize, teriyaki chicken is pretty easy to make from scratch. Plus, more cost effective! And what better way to spruce up the traditional dish than with a bit of Nam Prik kick?
And what do you know, the Instant Pot makes it even easier than ever! If you don't have one, I would recommend investing in one or use your 20% OFF coupon at Bed, Bath, and Beyond. It is totally worth it. This multipurpose pressure cooker makes the perfect rice and tenderizes meat to the point it's falling off the bone. Most of the time, all you do is assemble the ingredients and let the pressure work its magic. (***Not sponsored, although that would be nice.)
WHAT MAKES THIS RECIPE DIFFERENT? You all know what teriyaki chicken tastes like. The sweet gravy over cooked chicken is just irresistible. What makes this recipe especially yummy is the fact that we use honey instead of sugar, which gives a sweet aroma to the dish not experienced with regular takeout. Moreover, our seasonal reserve batch of Nam Prik Chili Sauce takes this recipe to another level with its depth and spicy kick like no other.
HOW TO MAKE INSTANT POT SPICY TERIYAKI CHICKEN? I'm all about convenience and simplicity. This recipe literally only requires you to assemble everything into one pot, press some buttons, and play games (or whatever floats your boat) while you wait for the food to finish cooking.
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To Thicken Sauce
When it comes to dinner on a week night, it's hard to get myself to even think about cooking. But with budget constraints, eating out is not an option. I needed something that wasn't going to take much prep or dough (if ya know what I mean).
Enter this wonderfully delicious, cheap, and easy baked chicken thigh recipe. It is essentially idiot proof and wallet friendly. Chicken thighs and drumsticks are constantly on sale at the supermarket (I get them at about 80 cents per pound) so I have a freezer filled with packages of them.
THE SECRET INGREDIENT in this recipe is our own Nam Prik Chili Sauce. Not only does the sauce give this dish a depth of flavor, the toned down spiciness also makes for a pleasant experience.
It is important that the skin is left on the chicken. I find that when baked chicken is skinless, the meat tends to dry out. With the skin on, the meat remains juicy while the skin crisps up nicely for an added crunch.
Of course, for a healthier alternative, the skin can be taken off. It is entirely your choice.
HOW TO MAKE BAKED PRIK'D CHICKEN THIGHS? This recipe is as simple as it gets. You mix the marinade together in a large bowl, slosh the thighs in the marinade, let sit for 20-40 minutes (optional), then bake. Make some accompaniments while you wait for the chicken to cook like steamed vegetables and rice. Voila! You got yourself a steaming hot meal, buddy!
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Scrumptious with a kick. Who can deny the fact that spam and rice is a match made in heaven? This dish will leave you satisfied, yet not overly stuffed. A great lunch or side dish for dinner.
Spicy Spam Fried Rice
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**If scallions are not your thing, you can leave them out. FYI, scallions = green onions. |
Honey Prik'd Salmon
Serves 4 Ingredients:
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Instructions
**I like using a cast iron pan to cook the salmon because it makes the skin extra crispy and the pan distributes heat very well. However, any ol' pan will make this dish just as delicious. |
Spiced Up Egg Salad Sandwich
Serves 2-3 Ingredients:
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Instructions
**This recipe can also be made into an open-face sandwich, just layer with bread, lettuce, then egg salad for delicious goodness with less carb. |
Buttery Prik'd Shrimp
Serves 2-4 Ingredients:
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Instructions
**If you like tomatoes to be soft and completely cooked, saute them until just tender in butter before adding the garlic in Step 2. |
Kimchi Cauli Fried Rice
Serves 1-2 Ingredients:
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Instructions
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