32K views · 251 reactions | Easy homemade sweet and sour sauce #chinesefood #chinesecuisine #sweetsour #cooking #cookingathome #cookingtime #cookingvideo #cookingtips #recipe #recipeoftheday #recipes #easyrecipes #food #foodie #foodlover #foodblogger #yummyfood #tasty #tastyfood #vlog #fullhappybelly #homecooking | Fullhappybelly
69K views · 5.2K reactions | Pad Thai using instant ramen noodles. Recipe ⤵️ Pad Thai Sauce: * 1-1.5 tbsp tamarind concentrate * 1/4 cup boiling water * 3 tbsp palm sugar (or brown sugar) * 2 Tosp fish sauce * 1 Tbsp dark soy sauce Cooking: * Thinly slice 1 chicken breast, then toss in 2 tsp soy sauce, 1 tsp cornstarch and 1 tsp of salt and pepper * In a medium high heat pan, sear chicken in 1 tbsp oil for 3-5 minutes, until golden brown and cooked all the way through * Remove chicken and add 1 tbsp oil * Add 1 shallots, diced 5 cloves garlic, diced. Stir until fragrant (2-3 minutes! * Add in 2 cooked packets of instant ramen (no seasoning packet) * Stir in pad Thai sauce (above) for 2-3 minutes so it’s starts to bubble, reduce to medium * Add in 3 eggs and scramble * Mix well into the noodles and then add in chicken, 1 cup mung bean sprouts (drained) and 1 cup of green onions, rough chop * Stir well to combine everything and this is ready to serve * Top with crushed peanuts, thinly sliced green onions and lime to taste * Enjoy! | Brian Gerwig
16K views · 2.1K reactions | Bò Kho is a traditional Vietnamese dish that translates to “beef stew.” It is a rich and savory dish with beef that is super fork tender melt in your mouth GOOD. COOK TIME: 1.5-2 hours on low medium heat SERVINGS: 7 INGREDIENTS FOR BEEF: Beef Short Rib (chuck or shank as alternatives) 1/2 cup of chopped onions 1 tbsp of minced garlic 1/4 cup of minced ginger 1/2 cup of minced lemongrass 1 tbsp of dark soy sauce 1 tbsp of soy sauce 1.5 tbsp of chicken bouillon 2 tsp of chili powder 1 tbsp of Chinese five spice seasoning 1.5 tbsp of brown sugar INGREDIENTS FOR BHO KHO STOCK: 1 tbsp of oil 2 stalks of lemongrass (bruised) 1.5 tbsp of chopped onions 2 tsp of minced garlic 2 cinnamon sticks 3 pcs of star anise 1 cardamon 1.5 tbsp of tomato paste 2 cups of coconut water 1.5-2 liters of water 3 stalks of carrots (sliced) 2 tbsp of fish sauce Dash of MSG 2 tsp of beef bouillon Mix 3 tbsp of water with 1 tbsp of cornstarch to make cornstarch slurry. This will thicken the broth. *ADJUST TO TASTE. Enjoy wi the baguette or noodles #vietnamesefood #vietnameserecipes #recipe | LINNA.eats
1M views · 19K reactions | THAI GLASS NOODLE SALAD 🦐🥢🥣 It’s fresh, tangy, and perfect for those hot days when you want something light but satisfying. Dressing - 2 Thai chillies, chopped finely - 1 tsp chilli flakes - 1 medium garlic clove, grated - 2 1/2 tbsp fish sauce - 1 tbsp grated palm sugar (or brown sugar) - 3 tbsp freshly squeezed lime juice - 2 tbsp peanut oil (or any other neutral oil) Salad - 150g vermicelli (thin mung bean noodles) - 150g prawns, peeled and deveined - 150g minced chicken - 1 small red onion, thinly sliced - 1 cup cherry tomatoes, halved - 1 bunch coriander, chopped - 2 spring onion, chopped - 1/3 cup roasted peanuts, chopped Make the dressing by combining all the ingredients in a small bowl. Set aside. Soak the vermicelli noodles in warm water for 10-15 minutes, or until softened. Drain and rinse them under cold water to stop them from cooking further. In a pot of boiling water, poach the prawns until they turn pink and are cooked through, then set them aside. In the same pot, poach the minced chicken, breaking it into smaller pieces as it cooks. Once the chicken is fully cooked, drain any excess water. In a large mixing bowl, add the softened vermicelli noodles, poached prawns, cooked minced chicken, red onion, cherry tomatoes, coriander, spring onion, and roasted peanuts. Pour the dressing over the salad and toss everything together until well combined. Taste the salad and adjust the seasoning as needed. Top with extra herbs and roasted peanuts before serving. #ThaiGlassNoodleSalad #YumWoonSen #Thai #Noodles #GlassNoodles #Salad | Brendan Pang
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