This khai jiao is crisp on the outside and soft and tender on the inside.
This traditional Chinese dish hailing from the Qingdao province is sour, savory and unique in flavor.
Goya Champuru is a famous stir-fry dish made with Okinawan bitter melon. It's a popular home-cooked dish all across Japan due to its unusual bitter yet refreshing taste. It's also quick and easy to make!
Finally, the Thai Grilled Chicken Salad recipe is here!! Since I shared on Instagram , you guys wanted this recipe SO BAD!! I hurried myself up and sharing today so you can make it for this weekend or anytime next week!! Actually what I had in Thailand was Moo Nam Tok, which is Tha
This delicious Thai Crab Omelette is full of the flavours of eggs, chillies, bean sprouts, coriander and sriracha. Grab this recipe now! Recipe by Asian Inspirations.
Khao Soi is a Northern Thai Coconut Curry and is absolutely brimming with flavor. Both soft and crispy fried egg noodles provide a textural contrast that makes this recipe a knockout.
A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!
Hi guys! Today I’m going to share one of my favorite Thai beef salad recipe, Nam Tok! So far I had 2 different types of Thai beef salad. One is classic…
Pungent, flavourful in taste and crunchy in texture, stir-fried Napa cabbage with hot & sour sauce is delectable, yet very simple to cook.
This incredibly delicious Burmese chicken salad, adapted slightly from the Burma Superstar cookbook, gets its bulk, heft, and incredible texture from shredded green cabbage, sliced cucumber, shredded rotisserie chicken, crispy onions, raw onions, jalapeño, toasted chickpea flour, cilantro, and garlic chips. Fish sauce and lime juice impart complexity into each bite.
These Scallion Bing or Chinese Flat Bread, also known as 羌饼 or qiāng bǐng, are a thick savoury bread that’s pan-fried until golden brown and crisp.It’s really fragrant with a crispy crust and a chewy, fluffy inside with layers of scallions and sesame seeds. This is similar to a scallion pancake, except that these are fluffy on the inside from leavened dough.
Our go-to Korean banchan when we want the flavour of kimchi without the ferment! Musaengchae is a quick radish salad bursting with spice and umami that’s super refreshing.
Keema is a fantastically hangover-salving dish of spicy (usually lamb) mince; this version uses minced turkey and, more significantly, its heat is provided by the gochujang, the Korean chilli paste that I keep on hand to pep up a jaded palate or a pallid-flavoured ingredient. Being minced does not generally do turkey many favours, but the aromatic richness of the paste makes it sing. Supper's on the table in a matter of minutes; if you wanted to make it speedier, you would have to buy rice that's already been steamed and needs no more than a few turns in the microwave to heat it. For US cup measures, use the toggle at the top of the ingredients list.
Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
Vietnamese Chicken Salad or "Goi Ga" is an easily prepared cabbage salad, made with rotisserie chicken and lots of herbs, topped with peanuts and fried shallots, and dressed with a sweet and tart spicy dressing.
This delicious Korean chive pancake (buchujeon) is savory and crispy. It makes a great appetizer, satisfying your taste buds!
How to make Pad Phet Gai, a Thai-Malaysian spicy chicken stir fry dish.
I'm excited to release another easy and delicious recipe for you today. Let's make baechujeon, Korean cabbage pancake! It's easy, fast, simple and cheap and most of all you will be surprised how good it tastes! This baechujeon is made with napa cabbage (baechu) which is what we use to make...
My Aunt's homemade kimchi recipe is delicious, flavorful, refreshing and easy to make! Plus, I'm sharing a naturally sweetened vegan kimchi version, too! If wanting to make a small batch: use 1 large (or 2 small) Napa cabbages (5-6 lbs.). Use 1/2 cup coarse sea salt, 1 1/2 cups cold water, 5 to 10 cloves garlic (start with 5 cloves and then taste), 1 inch fresh ginger, 1/2 medium sized onion, or one small onion, 1/2 cup Korean radish, 1/4 Fuji apple, 1/4 Korean pear, 1/4 cup fish sauce, 1 cup gochugaru, 1 bunch green onions. Blend everything as noted below in the recipe card, taste and adjust anything as needed.
This beef pad see ew recipe comes together in just 20 minutes. Quick, easy, and delicious!
Meet your new dinner winner – it’s fast and Thai flavoured!
Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!
I'm going to introduce 2 kinds of kimchijeon to you today: chopped kimchi pancake and non-chopped kimchi pancake.
Eel sauce recipe, or u0022unagi sauce,u0022 is a delectable blend of soy sauce, mirin, and sugar. Its glossy appearance and deep, rich flavor profile make it a sought-after condiment in Japanese cuisine. This sauce is often drizzled over sushi rolls or used in grilled eel dishes. It is celebrated for its perfect balance of sweetness and umami.
The best traditional Georgian food recipes are pulled from regions of the Georgia Republic. Each has its own distinct style of food preparations. Cooks all around Georgia are adamant about buying the freshest local produce,
Ma Po Tofu is a popular Chinese dish from Sichuan province, China. It consists of spicy sauce, tofu and minced meat.
This Burmese tea leaf salad recipe from Myanmar is earthy, tangy, tart, and savory.
Nam Khao is one of the most loved Lao dishes. I mean, why wouldn’t it be? It has a top-notch texture. And, it is full of so much aromatic flavor. It is one of my favorite foods to make and share with others. What is Nam Khao and What Makes it So Fantastic? When I introduce people to Lao food, Nam Khao is always one of the first dishes I show them. It is always a hit. Everyone’s reaching for their next bite before finishing their first. What makes Nam Khao so delicious? Well, to start, there are many versions of this dish. That’s because this dish has transformed from its original recipe. Nam Khao originated in a small village called Thadeua in Laos. Oftentimes, Nam Khao is referred to as Nam Thadeua, in honor of its origins. Traditionally, Nam Khao is a mixture of crispy deep-fried rice with soured pork, dried coconut, red curry, and fresh herbs. This creates a dish with bright and bold flavors like you’ve never tasted before. I love using Lao Thai Nam’s pork nam sticks or pork sausage. It gives this dish more depth along with authentic Lao flavor. Also (when I have time,) I like to make a version that uses extra small rice balls. This lends an extra crispy layer, adding a perfect bite to this dish. I also fry up fresh bird’s eye chili to make a delicious and spicy garnish. You will most likely find Nam Khao at many Lao celebrations. I love eating it with lettuce wraps. Typically, I will go the extra mile and add some extra pork nam on top. Frequently Asked Questions About Nam Khao What curry paste should you use? I go with pre-made red curry paste. It saves time and is available in Southeast Asian markets. If you are adventurous and have the time, making your own curry paste is great too. Red curry paste requires chilies, lemongrass, galangal, cilantro roots, makrut lime leaves, shallots, garlic, and shrimp paste. What type of lime leaves do I use? The lime leaves you use must be from the makrut lime tree. They are super fragrant. Other lime leaves do not have the same flavor at all. In Southeast Asian cooking, we use the lime typically for cooking and the makrut lime itself to make cleaning supplies. What type of shredded coconut should I use? I always recommend using dried coconut. Wet coconut will make your dish mushy! What Lao Thai Nam product should I use? Any of Lao Thai Nam’s pork nam works perfectly in this dish. This pork is technically fermented so you can eat it raw. You can also cook it if you want to be extra safe. Nam Khao (Lao Crispy Rice Salad) Recipe Cook time: 30 minutesServes 3-4 Ingredients: 2 cups Jasmine rice uncooked 2-½ cups Water 1 Egg 3 tablespoons Red curry paste 1 cup Dried coconut shreds 2 tablespoons Makrut lime leaves 1 pinch Salt 1 pinch MSG 2 tablespoons Fish sauce 1 whole Lime juice 1 cup Cured pork, Lao Thai Nam 1 cup pork skin 1 cup Cilantro, diced 1 cup Green onion, diced ⅓ cup Roasted peanuts, lightly crushed Garnish Fried bird eye chili, lettuce, cucumber Instructions: Step 1: First, make your rice. Rinse the rice 3 times and drain it well. Then, add it to a soup pot. Pour over the water. Bring everything to a boil then cover and reduce to low for 15 minutes. I prefer this rice cooking method as it gives you more quality control. Step 2: Put the cooked rice on a tray and allow it to cool for 40 minutes until the rice reaches room temperature. Step 3: Rinse the cooked pork skin then drain. Make sure to cut the strands of pork in about 2-3 inch sizes. Then, place aside. Step 4: In a small bowl, whisk the egg. Add in the red curry paste. You will have to smash the curry into the egg or else it will become lumpy. Make sure the curry paste is evenly incorporated. Step 5: Add the cooled rice to a large bowl, along with the curry egg mixture. Add dried coconut, lime leaves, salt, and msg. Make sure to mix everything evenly to avoid clumps. Step 6: Lightly oil your hands. Then, form ⅛ cup size balls with the mixture. Making the balls smaller will give you extra crunchy bits in the final dish. Step 7: Heat cooking oil to 350F. Put about 3-4 balls in at the oil time. You want to make sure you don’t over-pack the fryer or else it will not fry evenly. Fry the balls for 6-8 minutes. Step 8: Place the fried rice balls in a large bowl to cool. Once you can touch them with your hands, go ahead and crumble them. Make the crumbles different sizes. Step 9: Time to season! Add the fish sauce and lime juice. Mix everything well. If the dish isn’t salty enough, add regular salt instead of liquid. This will take away from the crunchiness of the dish. Step 10: Mix in pork, pork skin, cilantro, green onion, and roasted peanuts. Make sure the pork and herbs are cut into small pieces before adding. Step 11: Garnish with freshly fried birds eye chili, if you enjoy a little heat! This is one of my favorite recipes of all time. I hope you enjoy making it as much as I do! Recipe by Saeng Douangdara Saeng Douangdara is an acclaimed Los Angeles-based cooking instructor and personal chef. He was born in a refugee camp after his parents fled Laos. He is one of the leading forces in elevating Lao cuisine. Douangdara is passionate about food education. Through his online work, he explores Lao food through his Youtube channel “Saeng’s Kitchen” and most recently his show with Delish called “Smelly Good.” His philosophy around cooking is to make it approachable, educational, and fun! His goal is to use food as a catalyst to teach people about the history and culture of Laos. Find him on all social media accounts @saengdouangdara
Nikujaga is a classic Japanese homecooked dish made with tender, thinly sliced meat and chunky vegetables simmered in a delicious Japanese style broth. This dish is so warming and a typical home dish in Japan!
The beloved family-run food blog 'The Woks of Life' shares a classic Chinese recipe for scallion pancakes from their new cookbook.
This Filipino Pancit Bihon is a staple at all of my family get togethers. It is a rice noodle dish that is loaded with vegetables and served with a sprinkle of green onions and spritz of fresh citrus juice. It is packed with flavor and filling enough to serve as a main dish.
Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
This Vietnamese snack consists of grilled rice paper stuffed with plenty of green onions, fried shallots, vegan sausage, corn, and drizzled with sweet chili sauce and mayo!
This chicken larb is packed with bright, delicious flavors and contrasting textures. Serve them in lettuce cups for a low carb option or with sticky rice!
