Smelly Kitchen

59K views · 3.2K reactions | 🍲 🌿 Repurposing leftover pho toppings into Thai basil pesto! Usually I’ll try to use up the leftover Thai basil, cilantro, jalapeños, bean sprouts, and lime in a noodle soup or stir fry, but I wanted to try something different… and happened to have all the ingredients in my pantry 😋 🌱 If you don’t usually have enough leftover toppings, try asking for extra aromatics when you place your order. Most places won’t charge extra! 🥪 You can use this Thai basil pesto just like any other pesto: mix it into cooked pasta, spread it in a sandwich or on toast, top roasted veggies, enjoy it with eggs or meat, or simply as a dip. This recipe isn’t just for when you have takeout pho… it also works when you buy Thai basil for a recipe that calls for several leaves and you’re left with a big pack of it sitting in your fridge 😆 Ingredients From the pho: Thai basil cilantro and/or scallions jalapeños (adds a slightly spicy kick, so leave out if you prefer non-spicy) lime juice (I didn’t use the bean sprouts from the pho) From my pantry: garlic nuts (I used walnuts because I had them on hand, but pesto is typically made with pine nuts. Walnuts or almonds also work and are cheaper!) parmesan salt & pepper olive oil avocado (for creamier version) #easyrecipe #healthyrecipes #pho #subtleasiancooking #subtleasianeats #sffoodie #lafoodie #tastemademedoit | Susanna 🍜 easy recipes | Lukrembo · Bake A Pie

45K views · 2.1K reactions | If you like sago desserts, you’ll love this super easy, cozy kabocha sago! One of my favorite things about kabocha is how versatile it is - it works great in both savory dishes (curry, stir fries, hot pot, soups) and sweet dishes like this one 😋 For those who remember my taro sago, this is basically the same recipe but modified for kabocha! 🛒 I got all my ingredients from @99ranchmarket ❤️ (thanks to 99 Ranch for sponsoring this post!) Ingredients 1/4 cup uncooked sago or small tapioca pearls 12 oz kabocha squash, cubed 45g + 20g yellow rock sugar* (or sub 2 tbsp + 1 tbsp of white sugar) 3/4 cup (1/2 of 13.5oz can) full fat unsweetened coconut milk 1/4 cup evaporated milk 1-2 tbsp condensed milk (optional) *Chinese yellow rock sugar/candy is more mild and less sweet than regular white or brown sugar. Ideally measured in grams due to its shape. Directions 1. Bring at least 6 cups of water to boil in a pot. Add uncooked small tapioca pearls and cook until almost fully translucent (~15 mins), stirring occasionally. 2. While the tapioca cooks, wash the kabocha well and then cut into 1/2 inch to 1 inch cubes. Remove the inner seeds and fiber by scraping with a spoon. I like to leave the skin on, but you can peel it you prefer. 3. Once tapioca is mostly translucent (a tiny white dot in the middle is ok), pour it into a strainer, rinse with cold water, then let sit in a bowl of water until you need it — this prevents it from hardening. 4. Bring 4 cups of water to boil in a large pot, then add the cubed kabocha and 45g of yellow rock sugar (or 2 tbsp white sugar). Let simmer 10-15 min, or until kabocha is softened. 5. Add coconut milk, evaporated milk, and condensed milk if using. Bring back up to a boil. 6. Taste and adjust sugar levels to your preference. I added another ~20g of yellow rock sugar here but it’s not necessary. 7. Lastly, add the drained tapioca pearls and mix. It’s ready to serve hot, or you could let it cool and serve cold. This gets even better after a few hours because the coconut milk and flavors absorb better into the kabocha! #99ranchmarket #easyrecipes #asianfood #subtleasianeats #kabocha | Susanna 🍜 easy recipes | Muspace Lofi · Natural Emotions

92K views · 4.2K reactions | 😋 Kimchi dan dan noodles aren’t a real thing (as far as I know)! I was inspired by the Chinese dan dan noodle, a rich, savory noodle dish traditionally topped with ground pork, preserved mustard greens, and coated in a spicy, numbing sauce! I’m always looking for fun ways to use kimchi, and this delicious, untraditional Korean-Chinese fusion dan dan noodles is one of my favs so far! It substitutes fermented kimchi for the preserved mustard greens, and gochugaru (Korean red pepper flakes) for the traditional Sichuan numbing peppercorns. I hope you like it ☺️ 🥬 I’m using @cosmoskimchi’s delicious fermented kimchi here, and I also use the kimchi brine for acidity to balance the sauce. (Thank you @cosmoskimchi for sponsoring this post!) Ingredients (2 servings) 8 oz thin wheat noodles dark leafy greens (yu choy, gailan, spinach) neutral oil for cooking 4-5 cloves garlic 1 inch knob of ginger 1 shallot or 1/4 onion 1-2 stalks scallions, whites and greens separated ground pork mixture: 5 oz ground pork 1/4 cup kimchi, chopped 2 tsp Shaoxing wine 2 tsp light soy sauce 1 tsp dark soy sauce tiny pinch of sugar tiny pinch of salt sauce (makes plenty for sauce lovers): (cooked aromatics: garlic, ginger, shallot, scallion whites) 1/4 cup peanut butter or sesame paste (I like chunky peanut butter for the crunchy bits) 1 tbsp kimchi brine (or 1/2 tbsp Chinese black vinegar, or rice vinegar) 1 tbsp light soy sauce 1 tsp gochugaru (Korean red pepper flakes) or ground Sichuan peppercorn (optional) 2 tbsp chili crisp + oil (use more if preferred!) 1/8 tsp sugar 1/2 tsp sesame oil 4-6 tbsp hot water (depending on how thick of a sauce you prefer) garnish: chopped roasted peanuts chopped fermented kimchi scallions ✏️ Full recipe and directions on smellylunchbox.com or link in bio! #cosmoskimchisquad #kimchi #dandannoodles #subtleasiancooking #chinesefood #koreanfood #cookingram | Susanna 🍜 easy recipes | FKJ · Us - A COLORS SHOW

371K views · 26K reactions | 🍄 I used to feel guilty to admit that I enjoy eating Panda Express 😅 (and I’ll probably get some people who think I’m gross for saying that now!) Although it’s not traditional Chinese food, it can be delicious, convenient, and filling. 🍚 Their mushroom chicken is one of their most underrated entrees — every time I introduce someone to it, they’re pleasantly surprised! The best part is you can make this mushroom chicken recipe with everyday ingredients and staples from your pantry. I love marinating the chicken overnight, and then the dish comes together in less than 15 min the next day ☺️ Do you have a favorite Panda Express entree? 😋 Ingredients (serves 2) 2 (~10oz total) boneless skinless chicken thighs, cut into 1 inch pieces 1 zucchini, sliced into half moons 5 oz baby bella mushrooms, sliced in half or quarters 4-6 cloves of garlic 1 tsp ginger, minced neutral oil for cooking marinade: 1 tbsp soy sauce 1/2 tbsp Shaoxing wine 1/8 tsp salt 1/8 tsp sugar dash of white pepper 1 tbsp cornstarch 1/4 tsp sesame oil sauce: 1/3 cup chicken broth (or water + chicken bouillon) 1 tbsp soy sauce 1/2 tbsp oyster sauce 1 tsp rice vinegar 1/2 tsp sugar 1 tsp cornstarch Full recipe with directions will be posted on smellylunchbox.com or link in bio shortly! 😊 #pandaexpress #easyrecipes | Susanna 🍜 easy recipes | Salad Beats · Refreshed

108K views · 7.9K reactions | 🤩 One of the easiest recipes I’ll ever share, this is a 10 min steamed silken tofu that uses mostly pantry ingredients! When it’s warmer, I like to eat this cold (without steaming). But honestly it never gets too warm here in San Francisco so I usually eat this hot 😂 The sauce and toppings are customizable to your liking or to what you have! At minimum, scallions are recommended. I like fried shallots and cucumbers for their flavor and texture! 😋 Other ideas for toppings: crushed roasted peanuts, century eggs, preserved vegetables, kimchi 😍 🛒 All the ingredients used here can be found at @99ranchmarket (Thanks 99 Ranch for sponsoring this post!) Ingredients 1 pack silken tofu Sauce: 2 cloves of garlic, grated 2 tbsp soy sauce 1/2 tbsp Chinese black vinegar (sub rice vinegar) 1 tsp sugar or honey 1 tsp sesame oil 1 tbsp spicy chili crisp 1/2 tsp sesame seeds optional: cucumbers fried shallots scallions Directions 1. Open and drain the packet of silken tofu. Place on steaming plate and slice into 1/2 inch blocks. Spread evenly on the plate. 2. Steam on high heat for 7-8 mins. In the meantime, combine all sauce ingredients. Drain excess liquid from steamed tofu. 3. Pour sauce over the tofu, and top with scallions, fried shallots (optional), and cucumbers (optional). Enjoy with rice! #easyrecipes #tofurecipes #vegetarianrecipes | Susanna 🍜 easy recipes | Summer Park · Love Me Like

204K views · 19K reactions | 🥟 My newest rice paper dumpling obsession: kimchi, spam, + egg! Can’t go wrong with this classic combo, and it makes such a great breakfast or snack 😋 I know I’m going to get this question so: no, you don’t have to double wrap the rice paper, but it does ensure even thickness on both sides, gets crispier, and stays together better 😊 🥬 As usual, I’m using @cosmoskimchi’s delicious fermented kimchi. (Thank you @cosmoskimchi for sponsoring this post!) Ingredients (makes 6) 12 pieces of rice paper 1 cup fermented kimchi, cut into small pieces 1/3 can (4oz) spam 4 large eggs 3-4 stalks of scallions, chopped 1/2 onion, diced 1/4 tsp sugar 1 tsp sesame oil neutral oil for cooking spicy mayo sauce: 2 tbsp mayo 1 tbsp hot sauce 1/2 tbsp kimchi brine Directions 1. In a bowl, beat the eggs with half of the chopped scallions and 1/2 tsp of sesame oil. 2. Heat up a pan on medium heat, then add 1 tbsp of neutral oil. Once it’s hot, add the beaten eggs and stir quickly with a spatula to create small scrambled pieces. Remove from the pan once cooked. 3. Add the spam and cook for 2-3 min, or until it begins to lightly brown. Add the onions, kimchi, and sugar. Cook until kimchi and onion become slightly charred, or about 5-7 min. Remove from the pan. 4. Mix the cooked eggs with the kimchi, spam, and onions. Add the other half of the scallions. 5. Dip a piece of rice paper briefly into room temp water, lay it down, and add a heaping 1/3 cup of filling in the middle. Fold like a burrito (see video). Double wrap with another rice paper, making sure to put the wrapped dumpling seam side down. Repeat with the rest. 6. Heat up a pan on medium heat and add 2-3 tbsp neutral oil. Once hot, add the wrapped dumplings, making sure they don’t touch. Fry both sides until lightly golden brown (about 3-5 min each side). #cosmoskimchisquad #guthealth #ricepaper #easyrecipes #subtleasiancooking | Susanna 🍜 easy recipes | Lukrembo · This Is For You

157K views · 10K reactions | 🌽 Cantonese fried fish with cream corn 😋 This might sound weird to anyone who hasn’t tried it before, but it’s a dish I grew up asking my parents to order every time we went out to a Chinese restaurant! I liked it so much that I used to ask my mom to make it at home, and it quickly became a comfort dish for me 😊 I promise it’s not hard to make at all! 🐟 The fish I’m using is basa (aka swai), but most other white fish like cod would work too! Tips: - Make sure to buy the right can of corn! Look for the Del Monte sweet corn cream style (ideally no salt added version so you can adjust salt to your preferences) - After the first fry, remove the fish and get the oil hot again (375-400F) before double frying to get the crispiest fish ✏️ Full recipe, tips, and directions are on smellylunchbox.com or link in bio! Ingredients (serves 2) fish: 8-10 oz white fish (I’m using basa/swai filets, cod also works!) 1 tsp Shaoxing wine 1/8 tsp salt dash of white pepper 1/8 tsp garlic powder 1 large egg 1/3 cup cornstarch cream corn sauce: 2-3 cloves garlic, minced 1 small shallot, minced (optional) 1 can sweet corn cream style (ideally no salt added version) 1/2 cup low sodium chicken broth (or water + chicken bouillon) 1/2 tsp salt (use less if not using low sodium chicken broth, or if using cream corn with salt added) 1/8 tsp white pepper 1/2 tsp chicken bouillon powder (optional) 1/2 tsp sesame oil cornstarch slurry: 1 tsp cornstarch + 1 tbsp room temp water 1 stalk scallions neutral oil for frying ✏️ Full recipe, tips, and directions are on smellylunchbox.com or link in bio! #chinesefood #subtleasiancooking #fishrecipes #cornrecipes #cantonesefood | Susanna 🍜 easy recipes | The Little Dippers · Forever

83K views · 5.8K reactions | 🦐 I always keep frozen shrimp in my freezer for a quick meal, especially on those days I forget to defrost meat ahead of time! These juicy shrimp and chive patties are made from mostly pantry ingredients and are completely customizable! You can add fish paste or ground pork, and other veggies like peas, corn, or carrots. What do you always keep in your fridge or pantry for a quick meal? 🤔 Full recipe and directions are on smellylunchbox.com or link in bio! Ingredients (makes 6-8 patties) 1 lb peeled and deveined shrimp 1/3 cup Chinese garlic chives, chopped (or sub scallions) 1/3 cup bell peppers, finely diced (or sub other veggies like peas, corn, or carrots) 1/4 tsp salt Few dashes of white pepper 1/4 tsp chicken bouillon powder 2 tsp oyster sauce 1/8 tsp sugar 1/8 tsp baking soda (optional, but gives the patties an extra bouncy texture) 2 tsp cornstarch 1/2 tsp sesame oil Neutral oil for cooking Sauce (optional): sweet Thai chili sauce (store-bought), or any other sweet and sour sauce would go great with these! Full recipe and directions are on smellylunchbox.com or link in bio! #shrimprecipes #easyrecipes | Susanna 🍜 easy recipes | narpy · cherry blossoms

75K views · 4.6K reactions | 🍳 Another pantry staple recipe with ingredients that you likely have in your kitchen right now: golden egg fried rice! This dish was something my family would order when we wanted to feel fancy, but it’s also simple to make at home! To make this golden fried rice extra tasty, we’re adding lots of garlic. Turmeric is optional but gives this rice its extra vibrant yellow color 💛 🍤 Proteins like shrimp or Chinese sausage would work great here! If you don’t have gailan, you can use broccoli stems, peas, or even asparagus. Full recipe and directions will be on smellylunchbox.com tomorrow ❤️ Ingredients (2-3 servings) 2 cups cooked rice (day old or fresh cooked with 20% less water) 3-4 large eggs 4-6 cloves of garlic 2 stalks scallions, sliced, whites and greens separated 1/3 cup gailan or broccoli stems, sliced 1/2 tsp salt (plus more to taste) 1/2 tsp chicken bouillon powder 1/2 tsp garlic powder 1/16 tsp white pepper 1/8 tsp turmeric (optional for vibrant yellow color) 1/2 tsp sesame oil neutral oil for cooking optional toppings: XO sauce, chili oil Full recipe and directions will be on smellylunchbox.com tomorrow ❤️ #easyrecipes #eggrecipe #chinesefood | Susanna 🍜 easy recipes | Adam Griffith · Champagne

91K views · 7.5K reactions | 🐼🥦 Panda Express Recipes Part 3: Chinese Beef & Broccoli! This was also one of the most highly requested Panda Express / Chinese takeout recipes, I’m really excited to finally share it! ✏️ Tips for using baking soda in meat marinades: -Use it to tenderize lean, tough cuts of beef, pork, or chicken breast. Add just a sprinkle to shrimp to give it a crispy and snappy texture! -Don’t add too much (I use 1/4 tsp for 1/2 lb of meat), or you’ll taste the baking soda -Don’t marinade the meat for too long when there’s baking soda in it (15-30 min is good)! Otherwise you might end up with meat that is unpleasantly tender 🤔 Light soy sauce vs dark soy sauce: -light soy sauce is “regular” soy sauce — I only add the “light” description when I’m also using dark soy sauce in the recipe -dark soy sauce is actually less salty compared to light soy sauce, and is primarily used to add the deep caramel color you see in many “brown” Chinese sauces like this one! Full recipe and directions are on smellylunchbox.com or link in bio! Ingredients (serves 2-3) 1/2 lb (8oz) flank steak 10-12 oz broccoli 3-5 cloves of garlic neutral oil for cooking Beef marinade: 2 tsp Shaoxing wine 2 tsp light soy sauce 1/8 tsp salt 1/4 tsp sugar 2 tsp cornstarch 1/4 tsp baking soda 1 tsp neutral oil Sauce: 1/2 cup chicken broth (or 1/2 cup water + 1/2 tsp chicken bouillon) 2 tsp light soy sauce 1 tsp dark soy sauce (is less salty compared to light soy sauce and is used to add a darker color to the sauce — if you don’t have it, sub 1/2 tsp light soy sauce instead) 1 tbsp oyster sauce 1 tsp sugar 1/2 tsp rice vinegar 2 tsp cornstarch 1/2 tsp sesame oil Full recipe and directions are on smellylunchbox.com or link in bio! #chinesetakeout #chinesefood #pandaexpress #beefandbroccoli | Susanna 🍜 easy recipes | narpy · cherry blossoms

233K views · 16K reactions | Anyone else have parents like this? 👍😂 Welcome to part 4 of the Chinese steamed egg series — this time with shrimp! Using ingredients I always keep in my fridge and pantry (and if you don’t, you can easily get them at @99ranchmarket) this one really surprised me by how simple and good it was. For the 2:1 ratio of warm chicken broth to eggs, you can measure this 3 ways: - by weight with a kitchen scale (if your eggs weigh 5.0 fl oz, then add 10 fl oz liquid) - by volume with a liquid measuring cup, or - by using your egg shell halves to measure 4 halves of liquid per egg (12 halves of liquid total for 3 eggs) Once you’ve done this enough times, you’ll probably develop an “eye” for how much liquid to use! 🛒 All the ingredients used here can be found at @99ranchmarket (Thanks 99 Ranch for sponsoring this post!) ✏️ Full recipe & tips are on smellylunchbox.com and link in bio! Chinese steamed eggs with shrimp recipe: Ingredients 6-8 medium or large shrimp, peeled and deveined 1/8 tsp salt Dash of white pepper Dash of baking soda 3 large eggs 2:1 ratio of warm liquid (water or low-sodium chicken broth) to eggs* 1/4 tsp salt 1/2 tsp chicken bouillon powder (skip if using chicken broth) sauce: 1 tbsp soy sauce 1/2 tbsp water 1/8 tsp sugar 1/4 tsp sesame oil scallions 2-3 tbsp neutral oil *note: I wrote this steamed egg recipe as a template ratio for your liquid to eggs so that regardless of how many or what kinds of eggs you’re using (medium, large, extra large, jumbo, what about duck?!), you can consistently create the same results. But, if you always just use 3 store-bought large eggs like me, it’s about ~1 1/4 cups of liquid to 3 eggs! ✏️ Full recipe & tips are on smellylunchbox.com and link in bio! #easyrecipes #chinesefood #cantonesefood #eggs #steamedegg | Susanna • smelly lunchbox

305K views · 25K reactions | 🍜 My favorite one pot, 10 min meal for those lazy days where I don’t feel like cooking too much! 🤩 Indomie is my #1 favorite instant ramen of all time! My childhood friend who’s Indonesian first introduced these to me during middle school, and she’d RAVE about them and say they’re her favorite. So one day at her house without her supervision, I opened a pack and dumped all the seasoning packets into the boiling water (because that’s how I made top ramen and cup noodles at home)… and told her it tasted terrible and like nothing. Anyway that’s the story of how I ruined my very first indomie and how I learned to cook it properly 😆 How do you like to make your indomie? Or what’s your favorite instant ramen? 😋 🛒 I got all these ingredients at @99ranchmarket ❤️ (thanks 99 Ranch for sponsoring this post) Ingredients: 2 packs of Indomie Mi Goreng frozen dumplings (I love the Synear brand) leafy greens, like gailan or bok choy 1 egg yolk 1 extra egg (if desired) #easyrecipes #instantramen #onepotmeal #subtleasiancooking | Susanna 🍜 easy recipes | Duffrey · Timeless

203K views · 13K reactions | 🥭 This was my first time making Filipino mango float (thanks to all your suggestions in my stories!!) and I’m disappointed… that it’s taken me this long to try it 🥲 This mango dessert is so good and so simple, I promise anyone can make this! You can make it as “not too sweet” or as sweet as you want it, just adjust the amount of sweetened condensed milk and taste the whipped cream before you layer with it! Remember to use ripe mangos if you can because it’ll make this as good as possible. I like to check by pressing my thumb into it lightly 🥭 what mango dish should I make next? ☺️ Ingredients (for a 6x6 square-ish dish)* 2 ripe yellow / champagne mangos 1 pack of graham crackers 1 cup heavy whipping cream 2-3 tbsp sweetened condensed milk (more if you like it sweeter) 1/2 tsp vanilla extract (optional) *adjust your ingredients according to the size of your dish #mangorecipes #easyrecipe #mangodessert #subtleasiancooking | Susanna 🍜 easy recipes | Benny Goodman Trio · Where or When

67K views · 4K reactions | 🥬🥕 These crispy veggie spring rolls are the perfect budget-friendly summer potluck snack! To make this recipe 100% plant-based without sacrificing any flavor, I’m using Yondu Vegetable Umami sauce (ad) 🌱 😋 I’ve known about Yondu for a while now, and now that I’ve tried it, I highly recommend it as a delicious gluten-free, plant-based substitute for soy sauce, oyster sauce, fish sauce, and dashi! 🫘 It’s made from soybeans + flavorful veggie stock, and I’ve been using it in my stir-fries, fried rice, and soups. It really enhanced the veggies and umami flavor in these spring rolls, and I really didn’t need much other seasoning. I’m really happy to have a good seasoning option to cook with for my plant-based friends ☺️ 🛒 You can use my promo code “LUNCHYON” to get 10% off on Yondu Vegetable Umami sauce on Amazon (USA) (you can stack it on the existing 10% off coupon on Amazon for a total of 20% off!) Ingredients (12 spring rolls) 12 spring roll wrappers 1 lb cabbage, shredded or thinly sliced 6-8 dried or fresh shiitake mushrooms 3 oz woodear mushrooms, thinly sliced 8 oz carrot, julienned 1.5 oz mung bean vermicelli 4-6 cloves of garlic, minced 1/2 tsp salt 2.5 tbsp Yondu Vegetable Umami seasoning (or sub with 1 tbsp soy sauce + 1/2 oyster sauce or to taste) 1/2 tsp sugar dash of white pepper 1 tbsp sesame oil 1-2 tbsp neutral oil for cooking and more for frying ✏️ Full recipe and directions are on smellylunchbox.com or my link in bio! #Yondu #YonduSauce #Sempio #RecipeIdeas #PlantBased #Vegan #AmazonFinds #chinesefood | Susanna 🍜 easy recipes | smelly.lunchbox · Original audio

708K views · 65K reactions | 🥭 Mango sago is my #1 favorite summer Asian dessert 🤤 It’s a refreshing, lightly sweet dessert soup that I grew up eating often (and still do) at Hong Kong-style cafes. This is my creamy version that’s so satisfying to enjoy cold! Because all mangoes are different, make sure to adjust the sweetened condensed milk or sugar to your taste. For best results, use your favorite ripe mangoes (the yellow ones are usually sweeter than these 🥭) Full recipe is on @flavrs.app (free to download on iOS) and smellylunchbox.com 🙏 #easyrecipes #mango #mangodessert #asiandessert | Susanna 🍜 easy recipes | Prod by Rose · Caramel Latte