Ginger + Lime Soba Noodle Salad Vinaigrette

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This is currently my favorite salad to eat. Just cook your buckwheat soba noodles according to the package directions, rinse in cold water, and toss it with this super yummy salad dressing.

Ginger + Lime Soba Noodle Salad Vinaigrette

Source: Lo Huynh (4 servings)

Ingredients:
1 teaspoon peanut butter
1 tablespoon ginger, minced
2 cloves garlic, minced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons canola oil

Directions:
Whisk ingredients together and toss dressing with soba noodles, grilled shrimp, mixed greens, julienned red onions, cucumbers, and tomatoes.

Posted in RECIPES, SALADS
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Hot + Spicy Rice Cakes

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This is my version of Korean hot and spicy rice cakes. I don’t like my food too spicy, but if you do, feel free to add more red pepper paste. I also like to make it with Korean beef bouillon but if you don’t have Korean beef bouillon on hand, feel free to make it with chicken stock or chicken bouillon.

Hot + Spicy Rice Cakes

Source: Lo Huynh (4 servings)

Ingredients:
5 cups water
5 teaspoons Korean beef bouillon or Korean chicken bouillon
1 1/2 lbs. cylinder-shaped rice cakes
2 tablespoons Korean hot pepper paste {gochujang}
1 tablespoon granulated sugar
1 stalk green onion, cut into 3-inch long pieces
4 ounces tenpura square, cut into 2″ squares

Directions:
1. In a pot, add the water and bouillon and bring to a boil.
2. Add the rest of the ingredients and mix well.
3. Once the ingredients are brought to a boil, lower the heat to medium high.
4. Constantly stir and let it cook for about ten minutes, or until the rice cake is tender and the sauce has thickened.

Posted in RECIPES
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Garlic Noodles with Shrimp: Version 2.0

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Garlic Noodles with Shrimp: Version 2.0

Source: Lo Huynh (4 servings)

Ingredients:
6 tablespoons salted sweet cream butter
1 tablespoon olive oil
1 pound spaghetti, cooked al dente
12 each large shrimp, deveined but shell left on
9 cloves garlic, minced
1 tablespoon scallions, minced
1 tablespoon parmesan cheese, grated
1 tablespoon parsley, finely chopped

Garlic Sauce:
1 tablespoon granulated sugar
1 tablespoon fish sauce
1 tablespoon Maggi seasoning
1 tablespoon oyster sauce
1 tablespoon cooking wine
1 teaspoon freshly ground black pepper

Garnish:
1 tablespoon parmesan cheese, grated
1 tablespoon parsley, finely chopped

Directions:
1. Make the garlic sauce by mixing the granulated sugar, black pepper, fish sauce, Maggi seasoning, cooking wine, and oyster sauce in a bowl and set aside.
2. Mix 1 tablespoon of the garlic sauce with the shrimp and let marinate for 5 minutes and set the rest of the garlic sauce aside. Thread 3 shrimps per skewer.
3. In a hot wok, add 1 tablespoon of olive oil. Sear the skewered shrimps on both sides for about 3 minutes on each side or until cooked through. Set the skewered shrimps aside.
4. To the hot wok, add the butter, garlic, and scallions. Cook for about a minute or until the butter has melted and the garlic is fragrant.
5. Add the rest of the garlic sauce to the wok and heat it up for about a minute or until the sauce starts to bubble up.
6. Add the cooked pasta to the wok and toss until coated.
7. Add 1 tablespoon of the grated parmesan and chopped parsley to the noodles and toss.
8. Plate your noodles and garnish with the skewered shrimp along with more grated parmesan cheese and chopped parsley.

Posted in RECIPES, SEAFOOD AND FISH
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HOMEMADE ENCHILADA SAUCE

I like to make my own enchilada sauce cause the canned enchilada sauce does not taste very good to me. This is a simple recipe and I think it taste TONS better than the pre-made canned stuff.

Homemade Enchilada Sauce

Source: Lo Huynh (2 cups)

Ingredients
¼ cup vegetable oil
2 tablespoons all purpose white flour
1 tablespoon chili powder
8 ounces tomato sauce
1 ½ cups chicken broth
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon onion powder
tt kosher salt

Directions:
1. Heat oil in a saucepan over medium-high heat. Add flour and chili powder. Reduce heat to medium and cook until lightly brown. Stir constantly to prevent burning the flour.
2. Add the rest of the ingredients and whisk until smooth. Cook over medium heat for about ten minutes or until the sauce is slightly thickened. Season with salt.

Posted in RECIPES, SAUCES AND CONDIMENTS
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GUAVA LIME BARBECUE SAUCE

This barbecue sauce is yummy! I used it to glaze some barbecue pork spare ribs for the husband’s birthday lunch.

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Guava Lime Barbecue Sauce

Source: Lo Huynh (2 cups)

Ingredients:
8 ounces canned guava paste, cut into 1″ pieces
½ cup rice vinegar
½ cup ketchup
1 each fresh lime, juiced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh ginger, grated
½ each sweet onion, minced
2 each garlic, minced
½ cup water
2 tablespoons brown sugar

Directions:
Whisk together all the ingredients in a saucepan and bring to a boil. Turn off heat. Can be used as a glaze towards the end of cooking or brushed on after barbecuing.

Posted in RECIPES, SAUCES AND CONDIMENTS
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