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.

Spicy Chicken and Jalapeño Pasta Bold & Creamy Spicy Chicken and Jalapeño Pasta with a Kick of Heat Ingredients: 8 oz (225g) penne or rigatoni pasta 2 tablespoons olive oil 2 boneless, skinless chicken breasts, sliced thin Salt and black pepper, to taste 2 garlic cloves, minced 2 fresh jalapeños, thinly sliced (deseeded for less heat) 1/2 teaspoon smoked paprika 1/4 teaspoon red chili flakes (optional) 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Juice of 1/2 lime 1/4 cup chopped fresh cilantro or parsley Optional: extra jalapeño slices for garnish Directions: Cook pasta according to package instructions. Drain and set aside. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sauté for 5–6 minutes, or until golden and cooked through. Remove and set aside. In the same pan, add garlic and sliced jalapeños. Sauté for 1–2 minutes until fragrant. Stir in smoked paprika, chili flakes (if using), and chicken broth. Simmer for 2–3 minutes to deglaze the pan. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Return chicken to the skillet and cook in the sauce for 2–3 more minutes. Toss in the cooked pasta and stir to coat. Finish with lime juice and fresh herbs. Serve warm with extra jalapeño slices for a fiery finish. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #spicypasta #jalapenopasta #chickenpasta #weeknightdinners #comfortfoodrecipes #easyhomemademeals #chiliheat #creamyjalapeno #pastawithkick #fireflavor #parmesanpasta #limechickenpasta #onepanrecipes #spicycomfort #jalapenorecipes #fieryflavors #texmexfusion #homemadepasta #zestychicken #boldmeals Turn up the heat This Spicy Chicken and Jalapeño Pasta is creamy, cheesy, and totally packed with flavor! The perfect weeknight firecracker

Spicy Sichuan Chicken (La Zi Ji) Fiery Sichuan Dry-Fried Chicken with Chilies and Peppercorns Ingredients: 1.5 lbs boneless chicken thighs, cut into 1-inch cubes 1 tablespoon Shaoxing wine 1 teaspoon soy sauce 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tablespoon cornstarch 1/2 cup dried red chilies (mild to hot, depending on preference) 1 tablespoon Sichuan peppercorns 4 cloves garlic, sliced 1 inch ginger, sliced 2 scallions, chopped Oil for deep frying Directions: In a bowl, marinate the chicken with Shaoxing wine, soy sauce, salt, white pepper, and cornstarch for 15–20 minutes. Heat enough oil in a wok or deep skillet to deep fry. Once hot (about 350°F/175°C), fry the marinated chicken in batches until golden and crispy. Drain on paper towels. Remove excess oil from the wok, leaving about 1 tablespoon. Reheat and stir-fry Sichuan peppercorns for 10 seconds until fragrant. Add dried red chilies, garlic, and ginger. Stir-fry for 30–40 seconds until aromatic. Add the fried chicken and toss everything together for 1–2 minutes. Sprinkle with chopped scallions before serving. Enjoy hot with steamed rice or as part of a shared meal. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 420 kcal | Servings: 4 servings #sichuanchicken #laziji #spicychinesefood #dryfriedchicken #sichuankitchen #chinesehotdish #crispychickenbites #authenticchinese #hotandnumbing #peppercornchicken #spicyrecipes #wokcooking #chinesetakeoutstyle #spicyasianfood #fireinchicken #szechuanflavors #deepfriedchicken #redchiliheat #scallionchicken #hotchickenalert Craving something bold? Spicy Sichuan Chicken (La Zi Ji) is an explosion of heat and flavor—crispy chicken tossed with chilies and peppercorns!

Hainanese Chicken Rice Poached Hainan Chicken with Fragrant Garlic Rice and Trio of Dipping Sauces Ingredients: For the Chicken: 1 whole chicken (about 3–4 lbs), cleaned 1 tablespoon salt (for scrubbing) 5 slices fresh ginger 3 scallions Water (enough to submerge the chicken) Ice water (for ice bath) For the Rice: 2 cups jasmine rice, rinsed 2 tablespoons chicken fat or vegetable oil 4 cloves garlic, minced 1-inch piece of ginger, minced 2 1/2 cups chicken poaching broth 1/2 teaspoon salt For the Sauces: Ginger-Garlic Sauce: 2 tablespoons minced ginger 2 tablespoons minced garlic 1/2 teaspoon salt 1/4 cup hot oil Chili Sauce: 2 red chilies, chopped 1 tablespoon vinegar 1 tablespoon lime juice 2 cloves garlic 1/2 teaspoon sugar Salt to taste Soy Sauce Drizzle: 2 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons chicken broth To Serve: Cucumber slices Fresh cilantro Directions: Scrub the chicken skin with salt to clean and exfoliate, then rinse thoroughly. In a large pot, bring water, ginger slices, and scallions to a boil. Lower to a gentle simmer, add the chicken, and cook for 30–35 minutes. Turn off the heat, cover, and let the chicken steep for another 20 minutes. Transfer to an ice bath for 10 minutes. Remove, pat dry, and chop into serving portions. In a pan, heat chicken fat or oil and sauté garlic and ginger until fragrant. Add rinsed rice, stir for 2–3 minutes, then pour in chicken broth and salt. Cook rice until fluffy. For sauces: Mix ingredients of each sauce in small bowls. Heat oil for ginger-garlic sauce and pour over the aromatics. Blend chili sauce ingredients in a blender or with immersion blender. Plate chicken over a bed of rice with sauces on the side. Garnish with cucumbers and cilantro. Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes Kcal: 520 kcal | Servings: 4 servings #hainanesechickenrice #poachedchicken #garlicrice #chinesestreetfood #singaporefood #comfortfoodclassic #asianfoodlover #riceandchicken #authenticasian #gingerchickensauce #chiliheat #soyseasoned #cleaneats #asiancomfortfood #chinesehomecooking #steamedgoodness #silkyskinchicken #easyasianmeals #flavorfulsimplicity #streetfoodstyle One of Asia’s most beloved comfort foods—Hainanese Chicken Rice! Silky chicken, garlic-infused rice, and 3 flavorful sauces. Pure perfection.