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Bun Cha Recipe Vegetarian
Bun Cha is a classic Vietnamese dish featuring flavorful grilled meatballs served with vermicelli noodles! 🥢🍜 With fresh herbs, tangy dipping sauce, and tender noodles, this dish is bursting with authentic Vietnamese flavors. Perfect for a healthy, light meal that’s full of freshness. 📌 Pin this recipe to make delicious and authentic Bun Cha with vermicelli noodles for your next meal! #BunCha #VietnameseCuisine #VermicelliNoodles #HealthyMeals #FlavorfulEats #AsianFood
Tom Yum Fried Rice
Thai Tom Yum Fried Rice is a crowd pleaser! Our homemade version is incredibly easy because it uses store-bought paste packed with flavor. #tomyumfriedrice #thaifriedrice #thairice
Pork Stir Fry
Pork Stir Fry uses browned pork and fresh veggies smothered in a sweet & savory sauce. Make an extra batch to take to work or school for lunches! #spendwithpennies #porkstirfry #recipe #maindish #asian #stirfrysauce #easy
267K views · 4.7K reactions | Classic Shrimp Scampi | Alex Guarnaschelli, shrimp, scampi | Recipe of the Day: Alex Guarnaschelli's Classic Shrimp Scampi 🤩 Get the recipe: https://foodtv.com/3KEObgl | By Food Network | I'm going to start with Iron Chef Alex Guarnaschelli's very essential tip - For - Shrimp scampi. Ooh! Shrimp scampi! I love a shrimp scampi. Ah. The thing about shrimp is you've just got to get shrimp from raw to cooked and on the plate tasting like itself, that beautiful kind of sweet. It tastes like ocean water, I feel like, when you cook shrimp the right way. Seasoning the shrimp, I go super easy here. Literally, kosher salt, season from high above, make sure you get it on all sides. I will take the time to turn these over and season them on both sides. Shrimp has nothing to protect it. Do you know what I'm saying? No fat, no skin, no nothing, they cook quickly. I think that really is the most challenging part about cooking shrimp is to not overcook it. You go 30 seconds too long, mm mm. Canola oil, because I want that high smoke point. Ooh, look at that puppy. I really want to use olive oil, but I'm not going to do it because I want that higher smoke point. OK. And then, literally, drop these shrimp right in there. Give them a little space in between each other. Right? We want to get a little browning going. Shrimp are filled with water. So steam is immediately going to start escaping from the shrimp when we cook them. We've got to give them a little bit of room right away. We have about one minute before we flip these over. I just put a tiny bit of butter. You've got to have butter with shrimp, in my opinion. A little bit, and just shake ever so slightly once, the pan, just to make sure they're not sticking. You let them know, you know, I got you, babe. Right? We're getting that brown. I mean, the great thing about a dish like this is it feels fancy. But it comes together in minutes. You can do this out of your freezer if you've got a bag of shrimp in there. [sizzling and pan scraping] You see nothing but salt went on here, right? And then get them out. Get them out of the pan. Look at that. Because as you make the sauce, they are just sitting here, like, what are you doing with me? Once those shrimp are cooked, you've got about five minutes, tops, before you have to eat them. Right? I'm going to put a little bit more butter in here, a little bit more for you, Jeffrey. Mm. And your pan is still hot. You've got all that beautiful shrimp in this. Two cloves of just grated garlic, take a rubber spatula and press the garlic into the butter so that it breaks up into small pieces and browns really evenly. You don't get clumps of overcooked garlic, right? To that, I'm going to add about too much wine, about 3/4 of a cup. I get a lot of questions, what kind of wine? I say whatever's in the fridge open or the cheapest stuff you got. Yeah. I'm with you, Alex. I don't think you should be spending a lot on the wine that you're going to put in there. I mean, if you would drink it, you can [inaudible].. Would you use stock instead of wine for this? Or you must have wine? No. I would use white wine vinegar-- That's smart. --instead. Tiny dot of Worcestershire in there. Oh, that's the secret ingredient! A little bit of hot sauce, just a couple dots. It doesn't make it spicy, but you know there's something in there, right? Light grate of lemon. Now I'm not big on a lot of herbs with this. I think you've really got to keep it simple, a small bunch of flat leaf parsley. I just fold it. Smells like garlic bread, doesn't it? Oh. I see that loaf of bread there. I'm thinking, time to mop up those juices. Oh. Alex, now you know I'm going to need a side with that. You going to serve it with anything? OK, Sunny. I know that if I serve this without a big loaf of crusty bread, I'm going to be in trouble with you. Once your sauce is pretty much ready, we're just going to drop the shrimp back in that pan for a second. Right? Yeah, you never want to cook the shrimp in the sauce, which I think, like, 90% of the world does, which is wrong. And then the shrimp, drop them right back in. I would shut the heat off. A little bit of those red pepper flakes going in there, too. No pepper, just the red pepper flakes. Aw, look at that. You can go about this in a couple different ways. I always feel like you can never have enough lemon. Some butter toasted bread crumbs, you want that texture. Ooh. I like that idea. Right? Soaks up a little bit of the sauce and almost coats it. And then, literally, I mean, I wouldn't mess around with these. I would just go right in there. And you have this combination of a sauce, soaked up a little bit by the bread. Sunny, that breadiness is for you. Yeah, girl! [laughs] I mean, this looks like a high end restaurant dish in minutes. In minutes. And get that little bit. Aw, look at that. Yeah. I'll take that top scamp that's right there, for sure. And, again, big loaf of crusty bread, get in there with this. Oh, yeah. That looks good, girl. Classically you. Thank you, Sunny.
224K views · 4.1K reactions | Classic Shrimp Scampi | Alex Guarnaschelli, shrimp, scampi, recipe | Recipe of the Day: Alex Guarnaschelli's Classic Shrimp Scampi 🤩 Don't miss this all-new series hosted by Alex Guarnaschelli + Gabriele Bertaccini... | By Food Network | I'm going to start with Iron Chef Alex Guarnaschelli's very essential tip - For - Shrimp scampi. Ooh! Shrimp scampi! I love a shrimp scampi. Ah. The thing about shrimp is you've just got to get shrimp from raw to cooked and on the plate tasting like itself, that beautiful kind of sweet. It tastes like ocean water, I feel like, when you cook shrimp the right way. Seasoning the shrimp, I go super easy here. Literally, kosher salt, season from high above, make sure you get it on all sides. I will take the time to turn these over
Easy Duck Stir Fry
A deliciously quick and easy Duck Stir Fry that is ready in under 15 minutes. Healthy, delicious and so simple to make at home. #duckrecipes #stirfry #ketorecipes #lowcarbrecipes #healthydinners