Dried Shrimp and Chili Relish Fiery Thai-Style Dried Shrimp and Chili Relish (Nam Prik Goong Siap) Ingredients: 1/2 cup dried shrimp 6–8 dried red chilies (adjust to spice level), soaked in warm water 2 cloves garlic 2 shallots, peeled and halved 1 tablespoon fish sauce 1 tablespoon lime juice 1/2 teaspoon palm sugar (or brown sugar) 1 tablespoon vegetable oil Optional: chopped cilantro or sliced scallions for garnish Directions: In a dry skillet over medium heat, toast the dried shrimp until fragrant, about 1–2 minutes. Remove and set aside. In the same pan, lightly char the garlic and shallots until softened and slightly blackened, about 3–5 minutes. Drain the soaked chilies and remove stems. Using a mortar and pestle or food processor, pound or blend the chilies, garlic, and shallots into a coarse paste. Add toasted dried shrimp and continue pounding or pulsing until well combined but still slightly chunky. Stir in fish sauce, lime juice, sugar, and vegetable oil until evenly mixed. Taste and adjust seasoning if needed—balance of salty, sour, sweet, and spicy should shine. Serve with raw vegetables, grilled meats, or sticky rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 70 kcal | Servings: 6 servings (as a side condiment) #thaifood #namprik #driedshrimp #spicyrelish #asiancondiments #chilir elish #southeastasianfood #shrimpdip #fieryflavors #stickyricelove #authenticthai #thaicooking #spicygoodness #flavorbomb #chiliheat #traditionalcondiment #homemaderelish #umamirich #spicyshrimp #seafoodcondiment Looking to level up your spice game? This Dried Shrimp and Chili Relish brings the heat, the umami, and the perfect punch of flavor to every dish!

Chinese Chicken Stir-Fry with Green Beans and Chili Paste Spicy Chinese Chicken and Green Bean Stir-Fry with Garlic Chili Sauce Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced 2 tablespoons soy sauce 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon cornstarch 3 tablespoons vegetable oil, divided 12 oz green beans, trimmed 3 cloves garlic, minced 1 tablespoon ginger, minced 2 tablespoons Chinese chili paste (Doubanjiang or Sambal Oelek) 1 tablespoon oyster sauce 1 teaspoon sesame oil Salt and pepper to taste Cooked jasmine rice, for serving Directions: In a bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and marinate for 15 minutes. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 4–5 minutes until blistered and just tender. Remove and set aside. Add another tablespoon of oil to the pan. Stir-fry the marinated chicken in a single layer for 4–6 minutes until browned and cooked through. Remove from the pan. Add the remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant. Add the chili paste and cook for another 30 seconds. Return the chicken and green beans to the pan. Add oyster sauce and sesame oil. Toss everything together until evenly coated and heated through. Adjust seasoning with salt and pepper. Serve hot over jasmine rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 375 kcal | Servings: 4 servings #chinesechicken #stirfryrecipe #greenbeanstirfry #chiliwokchicken #asianflavors #easyweeknightmeal #homemadestirfry #garlicgingerchicken #chinesecuisine #sambaloelek #doubanjiangrecipe #spicyasianfood #onepanmeal #quickdinnerideas #takeoutfakeout #chiliheat #wokcooking #asianchickenrecipe #greenbeanrecipes #authenticflavors Bold, spicy, and full of umami! This Chinese Chicken Stir-Fry with Green Beans and Chili Paste is better than takeout.

Chicken with Lemongrass and Rice Fragrant Lemongrass Chicken with Jasmine Rice and Fresh Herbs Ingredients: For the chicken marinade: 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced 2 stalks fresh lemongrass, white parts only, finely minced 3 cloves garlic, minced 1 tablespoon grated ginger 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 tablespoon vegetable oil 1/2 teaspoon black pepper For the rice and serving: 1 1/2 cups jasmine rice 3 cups water 1 tablespoon vegetable oil Fresh cilantro or mint, for garnish Lime wedges, for serving Directions: In a bowl, mix lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, oil, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (up to overnight). Rinse jasmine rice under cold water until the water runs clear. In a pot, bring 3 cups water and 1 1/2 cups rice to a boil. Reduce heat, cover, and simmer for 15 minutes. Turn off heat and let steam for 10 minutes. Heat a skillet or grill pan over medium-high heat. Add a bit of oil, then cook the marinated chicken in batches until golden and cooked through, about 4–5 minutes per side. Fluff rice and divide among plates. Top with grilled lemongrass chicken, garnish with herbs, and serve with lime wedges. Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 5 minutes Kcal: 480 kcal | Servings: 4 servings #lemongrasschicken #vietnameseflavors #jasmine rice #easychickenrecipe #freshherbs #asianfusion #flavorfulmeals #healthydinnerideas #grilledchicken #lemongrassrecipes #limechicken #simpleasianrecipes #fragrantchicken #easyweeknightmeals #chickendinnerideas #freshandlight #ricebowlrecipes #quickmarinade #homecookedmeals #southeastasianfood This Lemongrass Chicken with Jasmine Rice is fresh, vibrant, and full of Southeast Asian soul A deliciously fragrant dinner done right!

Miso Glazed Chicken Thighs Savory Miso-Glazed Chicken Thighs with Sesame and Scallions Ingredients: 6 boneless, skinless chicken thighs 3 tablespoons white miso paste 2 tablespoons soy sauce 2 tablespoons mirin 1 tablespoon rice vinegar 1 tablespoon honey 2 teaspoons sesame oil 2 garlic cloves, minced 1 teaspoon freshly grated ginger 1 tablespoon vegetable oil Toasted sesame seeds, for garnish Sliced scallions, for garnish Directions: In a bowl, whisk together the miso paste, soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger until smooth. Add the chicken thighs and toss to coat well. Marinate in the refrigerator for at least 30 minutes or up to overnight. Heat the vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (let excess drip off) and place in the skillet. Cook for 5–6 minutes per side, or until golden brown and cooked through. Lower the heat and pour in any remaining marinade. Simmer for 1–2 minutes until slightly thickened. Plate the chicken and spoon over the thickened glaze. Garnish with toasted sesame seeds and sliced scallions. Prep Time: 10 minutes (plus marinating) | Cooking Time: 12 minutes | Total Time: 22 minutes (+ marinating) Kcal: 295 kcal | Servings: 4 servings #japanesechicken #misorecipes #easychickenrecipe #weeknightdinner #healthyasianfood #umamiflavor #chickenthighs #misochicken #quickdinner #chickendish #savoryrecipes #asianinspired #homecooking #sesamechicken #skilletdinner #glazedchicken #gingergarlic #mirinchicken #mealprepideas #flavorpacked Craving something sweet, savory, and packed with umami? These Miso Glazed Chicken Thighs are the ultimate dinner win—fast, flavorful, and totally crave-worthy!

Crispy Sesame Shrimp Bowls Ingredients: - 1 lb shrimp, peeled and deveined - 1 cup cornstarch - 2 large eggs, beaten - 1 cup panko breadcrumbs - ¼ cup sesame seeds - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon rice vinegar - 2 tablespoons vegetable oil - 2 cups mixed greens - 1 avocado, sliced - ½ cucumber, thinly sliced - 2 green onions, sliced - Sesame oil for drizzling - Salt and pepper to taste Preparation Steps: 1. Preheat your oven to 400°F (200°C). 2. In a bowl, toss the shrimp with salt and pepper. 3. Dip each shrimp in cornstarch, then in the beaten eggs, and finally coat with a mixture of panko breadcrumbs and sesame seeds. 4. Place the coated shrimp on a baking sheet lined with parchment paper. 5. Drizzle vegetable oil over the shrimp and bake for 15-20 minutes, or until golden and crispy. 6. In a small bowl, whisk together soy sauce, honey, and rice vinegar. 7. Arrange mixed greens in bowls and top with baked shrimp, avocado, and cucumber slices. 8. Drizzle the soy sauce mixture over the bowls and finish with sliced green onions and a drizzle of sesame oil. Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 40 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with steamed jasmine rice or a light miso soup for a complete meal. #crispyshrimp #asianfood #healthyrecipes