Portuguese Porco à Alentejana – Pork with Clams A unique surf-and-turf dish from Portugal’s Alentejo region, this recipe blends marinated pork with clams in a garlic, wine, and paprika sauce. Ingredients (Serves 4): * 600g pork shoulder, cubed * 500g clams, cleaned * 4 cloves garlic, minced * 2 tbsp paprika * 150ml white wine * 2 tbsp olive oil * Bay leaf, chopped cilantro, salt, pepper Instructions: 1. Marinate pork with garlic, paprika, wine, and bay leaf for 2–4 hours. 2. Brown pork in olive oil. Add marinade and simmer 15–20 minutes. 3. Add clams, cover, and cook until they open. Discard any that remain closed. 4. Garnish with chopped cilantro. Serve with fried potatoes or crusty bread. Portuguese Tip: Traditionally served in a cataplana (clamshell copper pan) for visual flair.

Lemongrass Coconut Sauce Creamy Lemongrass-Infused Coconut Sauce Ingredients: 1 cup coconut milk (full fat for richness) 2 stalks fresh lemongrass, trimmed and smashed 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 small shallot, finely chopped 1 tablespoon lime juice 1 teaspoon fish sauce (optional for umami) 1 teaspoon brown sugar 1 tablespoon vegetable oil Salt to taste Fresh cilantro for garnish (optional) Directions: In a medium saucepan, heat vegetable oil over medium heat. Add minced garlic, grated ginger, and chopped shallot. Sauté for 2-3 minutes until fragrant and translucent. Add the smashed lemongrass stalks and stir for another minute. Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low and cook for 10-15 minutes, allowing the flavors to infuse and the sauce to thicken slightly. Remove the lemongrass stalks from the sauce. Stir in lime juice, fish sauce (if using), brown sugar, and salt to taste. Adjust seasoning as needed. Garnish with fresh cilantro before serving or using in your favorite dishes. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 120 kcal | Servings: 4 servings #lemongrass #coconutsauce #asiancooking #flavorfulsauces #homemadesauce #freshingredients #southeastasianfood #dairyfree #glutenfree #veganoption #saucelover #tastetheflavors #simplecooking #comfortfood #coconutmilk #herbsandspices #easyrecipes #homemadeflavors #fusioncuisine #sauces Brighten your meals with this creamy Lemongrass Coconut Sauce Fresh lemongrass and rich coconut milk make the perfect flavor combo!

Vietnamese Rice Noodle and Chicken Salad Vietnamese Chicken and Vermicelli Noodle Salad with Fresh Herbs and Nuoc Cham Ingredients: 6 oz rice vermicelli noodles 2 cooked chicken breasts, shredded (grilled or poached) 1 cup shredded lettuce or napa cabbage 1 medium carrot, julienned 1 cucumber, julienned 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves 1/4 cup crushed roasted peanuts 2 tablespoons fried shallots (optional) Lime wedges, for serving For the Nuoc Cham Dressing: 3 tablespoons fish sauce 3 tablespoons lime juice 2 tablespoons rice vinegar 1 tablespoon sugar 1 garlic clove, minced 1 small red chili, thinly sliced (optional) 2 tablespoons water Directions: Cook the rice noodles according to package instructions. Rinse with cold water and drain well. In a small bowl, whisk together all ingredients for the Nuoc Cham dressing until sugar dissolves. Set aside. In a large salad bowl or platter, layer the noodles, shredded chicken, lettuce or cabbage, carrot, cucumber, and herbs. Drizzle with Nuoc Cham dressing and toss gently to combine. Top with crushed peanuts and fried shallots, if using. Serve immediately with lime wedges on the side. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes Kcal: 390 kcal | Servings: 4 servings #vietnameserecipes #noodlesalad #chickensalad #healthymeals #vermicellinoodles #nuoccham #southeastasianfood #herbyflavors #freshsalads #glutenfree #mintandcilantro #asianchickenrecipes #mealprepideas #lightlunch #lowfatrecipes #flavorpacked #asianfusion #ricevermicelli #tangydressing #crunchyveggies This Vietnamese Rice Noodle and Chicken Salad is bright, tangy, crunchy, and super refreshing It's your ultimate summer lunch or light dinner!

Coconut Curry Chicken with Chickpeas Creamy Coconut Curry Chicken with Tender Chickpeas and Spices Ingredients: 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1 tablespoon coconut oil (or vegetable oil) 1 large onion, diced 4 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons red curry paste 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon chili flakes (optional, for heat) 1 (14 oz) can full-fat coconut milk 1 (15 oz) can chickpeas, drained and rinsed 1 cup chicken broth Salt and pepper, to taste 1 tablespoon lime juice Fresh cilantro, chopped (for garnish) Cooked jasmine or basmati rice, for serving Directions: Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 4–5 minutes until soft. Stir in garlic and ginger; cook for 1 minute until fragrant. Add curry paste, turmeric, cumin, and chili flakes (if using). Stir for 1 minute to toast the spices. Add the chicken pieces and season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly browned. Pour in the coconut milk and chicken broth. Add chickpeas and stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the chicken is fully cooked and the sauce thickens. Stir in lime juice, taste, and adjust seasoning if needed. Serve hot over rice and garnish with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 460 kcal | Servings: 4 servings #coconutcurry #chickencurry #chickpearecipes #currylover #easycurry #currywithcoconutmilk #comfortfood #weeknightdinner #spicycurry #thairecipes #creamycurry #dinnerinspo #homemadecurry #currybowl #flavorpacked #onepotmeal #curryaddict #currychicken #healthycomfortfood #easychickenrecipes Creamy, dreamy, and full of bold flavor! This Coconut Curry Chicken with Chickpeas is the ultimate one-pot wonder for your dinner table.

Pineapple Habanero Dip Spicy Sweet Pineapple Habanero Dip Ingredients: 1 cup fresh pineapple, finely chopped 1-2 habanero peppers, seeded and finely minced (adjust to heat preference) 1/4 cup red bell pepper, finely chopped 2 tablespoons red onion, finely chopped 1 tablespoon lime juice 1 teaspoon honey or agave syrup 1/2 teaspoon sea salt 2 tablespoons fresh cilantro, chopped 1 tablespoon olive oil Directions: In a medium bowl, combine chopped pineapple, minced habaneros, red bell pepper, and red onion. Add lime juice, honey, sea salt, and olive oil. Mix thoroughly until well combined. Stir in chopped cilantro. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled with tortilla chips, grilled meats, or as a spicy topping for tacos. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 70 kcal | Servings: 4 servings #pineappledip #spicydip #habanerorecipes #sweetandspicy #appetizerideas #fingerfood #partyfood #easyrecipes #freshflavors #summerdips #tropicalflavors #homemade #snacktime #heatandsweet #chipdip #grillingseason #spicyfoodlover #tacotoppings #cilantrolove #zesty Bring the heat and the sweet with this Pineapple Habanero Dip! Perfect for your next party or taco night