This recipe is a hands down fave from my award-winning cookbook, “Everyday Thai Cooking.” It’s a sublimely spicy dish that has an awesome texture from the tofu which has been tossed in a flour cornstarch mixture and then flash fried. This gives it a crispy crunch which pairs sublimely with tender green beans in a spicy-garlicky sauce. The hint of sweetness from the brown sugar marries so well with the heat from the Asian-garlic sauce and then there’s the Thai basil, oh, I could go on and on. I can’t tell you how many friends emailed me after they made this to say it was one of the best tofu dishes they had ever eaten! Try this on for meatless Mondays. I like to buy premium oyster sauce in the gourmet section of World Market. If you’re making this for kids, omit the chili-garlic sauce or just use a scant amount. Continue reading “Green Beans and Crispy Tofu with Garlic Sauce” »
Wondering what to serve for your Grammy party? Make your guests sing with this easy and delicious recipe for Spicy Thai Peanut Noodles. This is a great recipe for entertaining because you can make it in advance and stick the noodles in the fridge until you’re ready to serve. Plus, they’re vegetarian so you can have something for everyone. You can serve them chilled or at room temperature. I like to serve them in individual sized Asian style takeout containers so guests can enjoy them at their own pace or in FourFiveSeconds while jamming to Rihanna and Paul McCartney’s debut performance. Use any veggies you like for this dish and I bet most of the other ingredients are in your pantry. I like to get my red curry paste in the gourmet section of Cost Plus World Market. Add more Srircha sauce if you like more heat! Continue reading “Spicy Thai Peanut Noodles” »
With the College Football National Championship Game airing tonight and since the Super Bowl is around the corner, I thought I’d repost this yummy recipe for Touchdown Asian Sliders featuring King’s Hawaiian Rolls (my fave)! I love King’s Hawaiian because they’re so versatile, sweet and soft. I love them so much that I entered a contest to be the King’s Hawaiian Culinary Explorer for the chance to go to Hawaii to develop recipes for them. Please click here to watch my video and vote for me! Once you register, you can vote daily until January 19th and please leave a comment!
- ¼ cup (85 g) honey
- 1 tablespoon curry powder
- 1 teaspoon cayenne pepper
- 2 teaspoons canola oil
- 1 teaspoon fish sauce (nam pla)
- 4 cups dry-roasted cashews
- Combine the honey, curry powder, cayenne pepper, oil and fish sauce in a medium bowl. Add the nuts and stir to combine.
- Preheat oven to 300°F (150°C). Spread nuts in a single layer on a cookie sheet. Bake for 10-15 minutes, turning often with a wide spatula, until golden brown. Remove from oven and continue turning as they cool down. Serve warm or at room temperature.
Add a fun Asian twist to your holiday cookie exchange or shindig this year with these colorful and creative chocolate dipped fortune cookies topped with festive sprinkles and toppings! I like to pick up my fortune cookies in the gourmet section of World Market because it’s so convenient and they’re super fresh! I love to gift these unique and yummy cookies packed in winter themed Chinese-style take out containers also available at World Market. Continue reading “Chocolate Dipped Holiday Fortune Cookies” »
Looking to spice things up for your holiday party this year? Why not Thai this recipe on for size? These Thai Crab Cakes are loaded with lump crab meat and delicious Thai flavors including lime juice, fish sauce, ginger, cilantro and thai chilies. They’re light yet filling and make the perfect finger food. I like to serve them with a spicy Srircha Mayo and store-bought Thai Sweet Chili Sauce. Amidst the usual line-up of Swedish meatballs and and hot cheese dips, dazzle your guests with these exotic and impressive Thai small bites. So delicious, my kids left a plate of cookies and a couple of Thai Crab Cakes out for Santa last year! Continue reading “Thai Crab Cakes” »
I love Turkey ala King and Turkey Soup as much as anyone else, but why not shake things up with your leftover Thanksgiving turkey this year with this Chinese Peanut Noodles with Turkey recipe? It’s super easy, super fast and super flavorful and my whole family “gobbles” this up. I don’t know about you, but all I want is something simple and quick after surviving Black Friday sales. Feel free to use any veggies you may have on hand and add extra chile-garlic sauce or Srircha sauce for an added kick in the pants.
Continue reading “Chinese Peanut Noodles with Turkey” »
I was so thrilled to teach the Hello Kitty Spam Musubi Making Workshop at the Hello Kitty Convention in Los Angeles last week!! Musubi, a delicious treat made with sushi rice, spam and nori, was invented in Hawaii where it’s sold all over from ABC Stores to grocery stores. Since it was Halloween and since I’m a Hello Kitty Super Fan myself, I donned a hot pink wig for this amazing event!
Making musubi shaped like Hello Kitty is a match made in Hello Kitty heaven. Sanrio partnered with Spam and offered a Hello Katie Musubi Making Workshop (led by Moi) that sold out in minutes!
It’s actually very easy and super fun to make. It’s a wonderful mother-daughter activity. Spam sold Musubi making kits at the Hello Kitty Convention which included the mold to make Hello Kitty’s face. You can find many Hello Kitty shapers on Amazon to make these musubi treats at home.
Here are some shots from the workshops and of my students’ fabulous Hello Kitty Spam creations. They were so proud and excited to create this adorable musubi on their own. Each student got to bring their creation home in a pink box. The Hello Kitty Spam Musubi freezes very well or can be eaten immediately.
- 1 12-ouce can low-sodium Spam, cut lengthwise into 8 slices, cooked and seasoned
- Steamed and seasoned white sushi rice
- Nori sheets, cut in half
- Thin slice of carrot
- yellow bell pepper
- Pack sushi rice in the Hello Kitty mold. Remove rice from mold and set aside.
- Using a sharp paring knife, cut two small round circles from the nori for Hello Kitty and very thin strips from the nori for Hello Kitty’s whiskers.
- Using a sharp paring knife, cut a small flower shape from the thin slice of carrot
- Using a sharp paring knife, cut a small round dot from the yellow bell pepper
- Place the nori eyes and whiskers on the Hello Kitty rice mold face. Add the carrot flower on the right side near ear. Place the yellow bell pepper as her nose.
- Place 2-3 tablespoons of sushi rice in a musubi press. Place a slice of Spam on top of the rice. Remove rice and Spam block from the musubi mold or can. Cut a 1-inch strip of nori and wrap it around the block or rice and Spam. Seal the nori on the bottom with a bit of water.
- Form two small balls out of sushi rice for Hello Kitty’s paws. Press Hello Kitty’s face gently against a short end of the rice spam block. Use a toothpick if you wish to secure Hello Kitty’s head to the body. Gently press the rice balls to the bottom of her face to resemble paws.
Boo! Bring some good fortune and an unexpected twist to your Halloween bash with these Spooky Fortune Cookies! They couldn’t be easier to make (I used store-bought fortune cookies dipped in Candy Melts (you can get at Michael’s and JoAnn Fabrics). Then decorated them with Halloween cupcake toppers and sprinkles I also got from Michael’s). Before dipping in Candy Melts, you can also make personalized fortunes by microwaving fortune cookies for about 15 seconds. Work quickly while they’re still pliable and open them up to stuff your own fortunes inside. You can use dark chocolate chips as a substitute for black Candy Melts. You can also try dyeing white chocolate chips with red and yellow food dye for orange Candy Melts.
- 24 fortune cookies
- 2 cups orange candy coating, such as Candy Melts
- 2 cups black candy coating, such as Candy Melts
- Various Halloween themed cupcake sprinkles and decorations
- Place orange candy coating and black candy coating in separate ceramic bowls. Heat orange candy coating at 30 second intervals in the microwave, stirring between each interval until melted and smooth. Set aside. Repeat steps with black candy coating. You may use a double boiler alternatively to melt candy coating.
- Line a cookie sheet with parchment paper or wax paper. Place toppings in individual small bowls. Dip each cookie in either orange candy coating or white candy coating. Decorate with toppings as you desire. Place on cookie sheet. Once cookie sheet is full, place in freezer for 5 minutes to set. Store in an airtight container.
As much I love pumpkin, I need an occasional break from the pumpkin options everywhere right now from pumpkin lattes at Starbucks to the pumpkin pancake mix from Trader Joe’s I just made for my kids over the weekend. To me, there’s nothing quite like a bowl of steaming Hot & Sour Soup when autumn hits. This Szechuan classic has just right amount of piquant heat from the chili sauce to balance the sour notes from the vinegar. A lot of my friends didn’t realize how easy it is to make this Chinese restaurant fave and were delighted to find out it only takes a few minutes. I use pork in this recipe for its rich flavor but you can substitute with chicken or just go with tofu if you’d like. Not only is this soup packed with bold flavors, it aids in digestion too! Continue reading “Hot & Sour Soup” »