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!

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!

Chicken Satay Grilled Chicken Satay with Creamy Peanut Dipping Sauce Ingredients: For the Chicken Satay: 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into thin strips 2 tablespoons soy sauce 2 tablespoons coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice 2 garlic cloves, minced 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon cumin Bamboo skewers (soaked in water for 30 minutes) For the Peanut Sauce: 1/2 cup creamy peanut butter 1/4 cup coconut milk 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 teaspoon chili garlic sauce (optional for heat) 1/4 cup hot water (to thin as needed) Directions: In a medium bowl, combine all marinade ingredients and mix well. Add chicken strips to the marinade, toss to coat, cover, and refrigerate for at least 1 hour (or overnight for best flavor). Thread marinated chicken onto soaked skewers. Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan. Grill skewers for 3–4 minutes per side or until chicken is cooked through and slightly charred. Meanwhile, in a small bowl, whisk together all peanut sauce ingredients. Adjust water for desired consistency. Serve skewers hot with a side of peanut sauce and garnish with chopped cilantro or crushed peanuts if desired. Prep Time: 15 minutes | Marinate Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 25 minutes Kcal: 320 kcal per serving | Servings: 4 servings #chickensatay #grilledchicken #peanutsauce #thaifood #southeastasianfood #chickenskewers #streetfoodstyle #easychickenrecipes #bbqchicken #summergrilling #sataysauce #spicydipping #coconutmarinade #mealprepideas #asianinspired #dinnerrecipes #partyappetizers #proteinpacked #flavorfulfood #homemadebbq These Chicken Satay skewers are grilled to perfection and paired with the creamiest peanut dipping sauce! Ideal for BBQs, weeknight dinners, or your next gathering

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!