What are your favourite taco fillings? Banh Mi Chicken Burger Recipe. Difficulty:Easy | Total Time: | Makes:4 burgers Turn ho-hum ground chicken into something juicy and exotic by adding bold Asian ingredients and cooking it up on the grill. Topped with pickled carrots, cilantro leaves, crunchy lettuce, and a smear of spicy mayo, these burgers channel the complex textures and flavors of the Vietnamese banh mi sandwich. For extra spice, sprinkle on some thinly sliced jalapeños. What to buy: Look for chile-garlic paste or sambal oelek in the Asian section of your supermarket.
We like the ones made by Huy Fong Foods (with the rooster on the jar). Purchase ground chicken that is all dark meat or a mixture of white and dark meat for the juiciest possible burger. Harissa-roasted chicken with chickpeas and red onion. Oh, chicken!
You are so maligned sometimes. You’re the thing people probably order the least in nicer restaurants. Sesame Chicken. I loved making this.
It was easy and fragrant and the boys loved it. I love sesame seeds, and they were the perfect extra-something for the sweet and sticky sauce. It might seem like it will be too thin, but as it cooks, it thickens and is totally irresistable! Recipe after the jump. Slicing green onions. Dredging the chicken in flour. Ready for some sauce. Thai Fried Rice Recipe. Classic Thai Fried Rice Wanderlust- a strong desire to wander, to travel and to explore the world.
I’ve got the bug… and a killer “vintage ASP” Thai Fried Rice Recipe for you today, pulled out of the shadows for new friends. Early on, I felt a strong yearning to learn, and explore. I had a need to be a part of something bigger than myself. This desire was subdued by traveling every summer, to some far away place with other teens ridden by wanderlust and passion. One of my favorite trips was to Thailand. Roasted Eggplant and Red Pepper Dip. Not that I think you are dense or anything, but I am just going to say it right off the bat: you need to turn on your oven to make this.
If that turns you away, so be it, but all I can do is offer my promise that turning on your oven to make this is so worth it. Any other time of the year, I wouldn't need to give this disclaimer, but I feel like everyone is sweltering lately. Even living here in San Diego where we supposedly have a 'mild' climate, it is HOT. Ginger Chicken Recipe. We all have moments when it’s too cold to go out, and yet the bellowing rumble coming from the pit of your stomach tells you to eat something.
I like keeping a repertoire of mindlessly simple dishes taped to my refrigerator door for just such an occasion. Food and Whine: The Loin King. Pork roast marinated in a sweet and tangy sauce.
Recipe from Eat, Shrink & Be Merry: Great-tasting Food That Won’t Go from Your Lips to Your Hips! 1/4 cup brown sugar 1/4 cup ketchup 3 tbsp balsamic vinegar 2 tbsp oilive oil 1 tbsp soy sauce 1 clove garlic, crushed 1 tsp curry powder 1 tsp ground coriander 1 tsp ground ginger 1/2 tsp salt 1/2 tsp pepper 1 boneless pork loin roast Whisk together all marinade ingredients in a medium bowl.
Place pork in a large ziploc bag and add marinade. New Potato Rendang & Green Beans Recipe. Curried Couscous. Making the perfect couscous is kind of like doing laundry.
It requires washing, drying, steaming, and sorting. Just boiling a pot of water is not going to cut it. The same way wrinkled sweat pants don’t quite compare with creased slacks, instant couscous has nothing on old-fashioned Moroccan-style couscous. And just as dressing well takes effort, so does making the perfect couscous. Lemon Ginger Quinoa With Chickpeas And Kale. “It’s a bit like 70s vegetarian food.” Hmmm, not the most ringing endorsement from my husband. But then he added: “But it’s really, really good.” OK, that’s better. THAI CHICKEN NOODLE SOUP. Even if you don't have much chicken left over, you should still make this.
A few shreds will be plenty. (And this recipe is worth bearing in mind even when your starting point is not leftover chicken: if you were to bung in some frozen prawns at the end, making sure you cook them through, this would make for a fabulous storecupboard supper.) This is a very laissez-faire recipe all round, actually: when I cooked it for the photo shoot I forgot to put the vegetables in and it was still heavenly. I did try to make up for my absent-mindedness by giving the tender-shoot stirfry a beauty-shot of its own, so you can see the mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives. Moroccan Memories « *Kung Fu* 功夫 Café. When my brother and I went to Morocco in June 2010, we were really looking forward to trying a lot of Moroccan cuisine.
