In this recipe, succulent shrimp is tossed in buttery umami goodness. If you’ve never tried miso butter sauce I promise you’ll be doing a happy dance in your kitchen because it is so incredibly delicious and easy to make. Sake, soy sauce, miso paste, chicken broth and oyster sauce come together in an irresistible combination sure to turn a simple family night dinner into a special treat. I like to get premium oyster sauce from the gourmet section at Cost Plus World Market. Continue reading “Shrimp with Miso Butter Sauce” »
Couldn’t resist re-posting this beauty after noshing on Kimchee Fried Rice at Chibuscus Asian Cafe yesterday after my Hello Kitty Smart Car wouldn’t start. Luckily, I was stranded near a mini-mall in Hollywood where this yummy Asian fusion cafe is located. Their take on this dish inspired to me to adapt mine a bit with the addition of some mozarella cheese. I know it sounds weird, but trust me it’s delicious and the elegant gooey strands add a surprising and welcome texture to the recipe. You can find premium soy sauce in the gourmet section at Cost Plus World Market.
- 4 tablespoons canola oil, divided
- 1 large egg
- pinch salt
- 1/4 cup finely sliced shallot
- 1 garlic clove, finely minced
- 1/2 cup finely chopped kimchi
- 1 teaspoon premium soy sauce
- 2 teaspoons kimchi juice
- 1/4 cup shredded mozarella cheese
- 1 cup day-old cooked rice, at room temperature
- 1 scallion, white and light green parts only, very thinly sliced
- salt and pepper
- srircha sauce
- Heat a skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Crack the egg into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set. Slip a spatula underneath the egg and transfer it to a plate. Set aside.
- Heat the remaining 3 tablespoons of oil in a wok or large nonstick skillet over medium high heat. Add the onion and scallions. Saute until fragrant, about 1 minute. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce, kimchi juice, shredded cheese and rice and stir thoroughly to combine. Cook until the rice is warmed through and cheese is melted, about 2 minutes. Add the scallions and cook for 1 more minute. Season to taste with salt and pepper. Transfer the rice to bowl. Place the reserved fried egg on top. Dot the egg white with srircha sauce. Pierce the egg yolk before serving so the yolk becomes a sauce for the rice. Serve immediately.
TV personality and my gluten-free gal pal Jeannie Mai popped over the other day and we decided to have some fun in the kitchen. Her friend Jen just found out that she needs to be on a gluten-free diet as well so we whipped up this fresh and light salad gluten-free salad bursting with juicy mango and succulent shrimp. It’s tossed in a sweet, salty, sour and spicy dressing and topped with peanuts. The final touch to this salad is adding flash fried rice noodles which add an amazing gluten-free crunch to this recipe. I like to buy premium Asian chili-garlic sauce (sambal oelek) from the gourmet section at Cost Plus World Market.
Click now to watch the sweet, hot and spicy video I made with Jeannie Mai!! Continue reading “Mango Prawn Salad with Rice Noodles” »
Gung Hay Fat Choy!!! Chinese New Year is on February 19th! Welcome to the Year of the Sheep. I wanted to re-post this delicious Firecracker Shrimp recipe that I love to serve on Chinese New Year because firecrackers light up the sky on Chinese New Year and signify good luck on the coming year. These are easy to make and are sure to light up your Chinese New Year celebration. They’re served with a popping Srircha Mayo which is completely addicting. You can make your own but I like to save time by buying premium srircha mayo in the gourmet section at World Market.
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” »