foodswow-blog

[foodswow-blog]

Vegetarian Pad Thai

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting.

The ingredients you need are:

6 ounces uncooked thick rice noodles2 tablespoons packed brown sugar3 tablespoons reduced-sodium soy sauce4 teaspoons rice vinegar2 teaspoons lime juice2 teaspoons olive oil3 medium carrots, shredded1 medium sweet red pepper, cut into thin strips4 green onions, chopped3 garlic cloves, minced4 large eggs, lightly beaten2 cups bean sprouts1/3 cup chopped fresh cilantroChopped peanuts, optionalLime wedges

Let’s start making Vegetarian Pad Thai:

Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges. Nutrition Facts 1-1/4 cups: 339 calories, 8g fat (2g saturated fat), 186mg cholesterol, 701mg sodium, 55g carbohydrate (15g sugars, 4g fiber), 12g protein. Read the full article

[foodswow-blog]

Creamy Boozy Iced Coffee

It’s so well-suited for adding a splash of it to coffee. You can add it to warm coffee of course, but at this time of year, iced coffee is especially tasty. Then again, I drink steaming hot coffee in July and iced coffee in January. Coffee knows no seasons. As long as you keep a stash of chilled coffee in your fridge, you can make a smooth, creamy, rich, and fancy-tasting drink in just one minute. Frangelico is a liqueur made with toasted hazelnuts, brown sugar, cinnamon, cocoa and vanilla extract, and a splash is perfect in coffee. Such a refreshing and satisfying drink.

So, the ingredients you need are:

6 ounces strong brewed coffee, well-chilledlarge handful of ice cubes (tip: freeze leftover coffee in ice cube trays for coffee ice cubes)1 ounce Frangelico1 ounce half-and-half, or to taste (or cream, milk, flavored coffee creamer, non-dairy milk to keep vegan)sweetener to taste (sugar, stevia, vanilla stevia, or your favorite sweetener)whipped topping (or whipped coconut cream to keep vegan), optional for garnishingpinch dark chocolate shavings

Let’s start making Creamy Boozy Iced Coffee

Brew coffee. Allow it to cool, and pour cooled coffee into a pitcher or large jar. Refrigerate until chilled; overnight is best. I always keep a stash of chilled coffee in the refrigerator.Add ice cubes to a large glass. Pour coffee over ice.Add Frangelico, half-and-half, sweetener, and stir to combine.Optionally, garnish with whipped topping, chocolate shavings, chocolate syrup. Serve immediately.Take care all ingredients used are suitable for your dietary needs. Drink is intended for those whom alcohol consumption is appropriate. Always drink responsibly. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Slow-Cooker Beef & Broccoli

The tender beef melts in your mouth.

So, the ingredients you need are:

1 1/2 lb. sirloin steak, thinly sliced1 c. low-sodium beef broth1/2 c. low-sodium soy sauce1/2 c. brown sugar3 tbsp. sesame oil1 tbsp. sriracha3 cloves garlic, minced3 green onions, thinly sliced, plus more for garnish2 tbsp. cornstarch2 c. broccoli floretsSesame seeds, for garnishCooked jasmine rice, for serving

Let’s start making Slow-Cooker Beef & Broccoli

In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.Garnish with sesame seeds and green onions and serve over rice. Read the full article

[foodswow-blog]

Walnut Coffee Frappe

There were loads of recipes running in my mind this morning and I had enough josh to try something new, but then my pantry was almost empty with just few ingredients.  All thanks to Mocha's menu that had such exotic combinations. Walnuts, milk, chocolate chips, vanilla ice cream, vanilla essence and coffee. SLURP!

So, the ingredients you need are:

Walnuts - 7Instant coffee powder - 1 tspChocolate chips - 2 tspVanilla ice cream - 2 scoopsMilk - 1 cupVanilla essence - 1 tspHoney - 3 tsp

Let’s start making Walnut Coffee Frappe

Drop the walnuts in the blender and powder it finely.Add milk, chocolate chips, vanilla ice cream, vanilla essence, instant coffee powder and honey to it and blend well until creamy and smooth.Serve chill topped with a dollop of fresh cream and chocolate sprinkles.Slurp!!! enjoy :) Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Saucy Thai Beef Noodles

 It’s nearly impossible to replicate exactly the Saucy Beef Noodles eaten in the Thailand, because most home kitchens don’t have brick ovens capable of reaching very high temperatures. But this recipe comes very close.

So, the ingredients you need are:

1/2 cup 2% milk1/2 cup creamy peanut butter1/4 cup soy sauce2 tablespoons brown sugar2 tablespoons sherry2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes3 drops hot pepper sauce12 ounces uncooked spaghetti1 pound beef top sirloin steak, thinly sliced1-1/2 teaspoons canola oil, divided1/2 cup thinly sliced fresh carrot1/2 cup julienned sweet red pepper1 cup fresh snow peas2 green onions, sliced1/4 cup chopped salted peanuts2 tablespoons minced fresh cilantro

Let’s start making Saucy Thai Beef Noodles:

In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.Cook spaghetti according to package directions.In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Nutrition Facts 1-1/3 cups: 536 calories, 19g fat (4g saturated fat), 31mg cholesterol, 795mg sodium, 58g carbohydrate (11g sugars, 5g fiber), 34g protein. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Thai beef salad

Thai beef salad like you've never seen or tasted before!

So, the ingredients you need are:

100g vermicelli rice noodles400g beef skirt steak, trimmed1 tbs olive oilgluten-free kecap manis (Indonesian sweet soy sauce) or gluten-free soy sauce1/3 cup (50g) white sesame seeds2/3 cup (40g) fried Asian shallots2 Asian (red) eschalots, thinly sliced2 long red chillies, thinly sliced2 carrots, shredded2 zucchini, shredded1 bunch mint, leaves picked1 bunch coriander, leaves picked1 bunch Thai basil, leaves picked4 kaffir lime leaves, finely shredded DRESSING 1 small red chilli, chopped1 garlic clove, chopped2cm (10g) piece ginger, finely grated1 tsp light soy sauce2 tsp brown sugar2 tbs fish sauceJuice of 1 lime, plus lime wedges to serve

let’s start making Thai beef salad

1. For dressing, using a mortar and pestle, pound chilli and garlic to a coarse paste. Add the ginger, soy, sugar, fish sauce and lime juice, and stir to combine. Set aside. 2.Place vermicelli in a heatproof bowl. Cover with boiling water and soak for 2 minutes to soften. Drain. Refresh in cold water, drain. 3.Preheat a chargrill pan or barbecue to high heat. Brush steak with oil and season. Cook steak for 4 minutes each side for medium-rare or until cooked to your liking. Brush with kecap manis, then set aside for 5 minutes to rest. 4.Place sesame and shallots on a tray. Press steak into mixture, turning to coat. Arrange vermicelli and all remaining ingredients on a platter. Slice steak against grain. Serve with salad, dressing and lime. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Chicken and prawn pad Thai

If there's anything better than a big bowl of pad Thai, we don't want to know about it.

So, the ingredients you need are:

125g dried rice stick noodles, broken in half1 tbs sunflower oil200g chicken thigh fillets, cut into 2cm pieces8 large green prawns, peeled, deveined1 egg, lightly beaten100g bean sprouts1/2 bunch garlic chives (substitute chives), cut into 3cm piecesChopped roasted peanuts and lime wedges, to serve PAD THAI SAUCE 2 tsp sunflower oil2 garlic cloves, crushed2 small red chillies, thinly sliced1 tbs finely grated palm sugar or brown sugar2 1/2 tbs tamarind puree (from Asian food shops and selected supermarkets)1 tbs fish sauce1 tsp light soy sauce

let’s start making Chicken and prawn pad Thai

1.Cook noodles according to packet instructions. Drain and rinse under cold water. Set aside. 2.For the pad Thai sauce, heat oil in a wok over medium-low heat. Add the garlic and chilli, and cook, stirring, for 1 minute or until fragrant. Add the sugar, tamarind, fish sauce, soy sauce and 2 tbs water, and cook, stirring, until sugar dissolves. Bring to a simmer and cook for 2-3 minutes or until reduced slightly. Transfer to a small heatproof bowl and set aside. Wipe wok clean and add oil. Add chicken and cook, stirring occasionally, for 5-6 minutes or until golden and cooked through. Push chicken to one side of wok and add prawn to empty side. Cook, turning halfway, for 2-3 minutes or until pink and just cooked through. Push prawn to one side with chicken and add egg to empty side. Cook, stirring, for 2 minutes or until just set. 4.Add bean sprouts, garlic chives, cooked noodles and pad Thai sauce, and cook, tossing together, for 2-3 minutes or until heated through. 5.Divide between bowls and serve immediately, sprinkled with roasted peanuts and with lime wedges on side. Read the full article

[foodswow-blog]

Thai breakfast omelettes

This Thai inspired omelette is a great, healthy way to start the day.

So, the ingredients you need are:

INGREDIENTS Juice of 1 lime2 tbs fish sauce2 tsp brown sugar1 small red chilli, thinly sliced2 tbs olive oil200g mixed Asian mushrooms such as oyster, shiitake and shimeji (larger mushrooms sliced)4 eggs1 tsp finely grated turmeric100g bean sprouts2 spring onions, finely shredded1/2 bunch each mint, coriander & Thai basil, leaves picked2 tbs roasted peanuts

let’s start making Thai breakfast omelettes

1.To make the dressing, combine lime juice, fish sauce, sugar and chilli in a bowl. Set aside. 2.Heat 1 tbs oil in a non-stick frypan over medium-high heat. Add the mushrooms and cook, stirring, for 4-5 minutes until golden. Set aside. Wipe the pan clean with paper towel. 3.Beat the eggs and turmeric in a bowl. Season. Return pan to medium-high heat and add 2 tsp oil. Add half the egg mixture and swirl to coat the pan. Cook for 1 minute or until almost set, then place half the mushrooms in the centre and fold over to form a half-circle. Slide onto a warm serving plate. Repeat with remaining oil, egg mixture and mushrooms. 4.Top each omelette with bean sprouts, shredded onion and herbs, drizzle with dressing and scatter over peanuts. Serve with remaining dressing on the side. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Soft shell crab with coconut dressing

Serve crispy battered soft shell crab with a fresh Asian-style coconut dressing.

So, the ingredients you need are:

500g crispy battered soft shell crab⅓ cup reduced fat coconut cream2 tbs fish sauce1 long green or red chilli, deseeded, finely chopped1 lime, rind finely grated and juice1 tbs caster sugar½ cup mint leaves, finely chopped½ cup coriander leaves, finely choppedMint and coriander leaves, extra, to serve

Let’s start making Soft shell crab with coconut dressing:

1.Preheat oven to 200°C. Line a tray with baking paper. Place crab on tray and bake for 20-25 minutes, turning, until golden. 2. Meanwhile, process the remaining ingredients, except extra herbs, in a food processor until smooth. Transfer to a serving bowl. Place crab onto a platter and sprinkle with extra mint and coriander. Serve with dressing. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Chicken and prawn pad Thai

If there's anything better than a big bowl of pad Thai, we don't want to know about it.

So, the ingredients you need are:

125g dried rice stick noodles, broken in half1 tbs sunflower oil200g chicken thigh fillets, cut into 2cm pieces8 large green prawns, peeled, deveined1 egg, lightly beaten100g bean sprouts1/2 bunch garlic chives (substitute chives), cut into 3cm piecesChopped roasted peanuts and lime wedges, to serve PAD THAI SAUCE 2 tsp sunflower oil2 garlic cloves, crushed2 small red chillies, thinly sliced1 tbs finely grated palm sugar or brown sugar2 1/2 tbs tamarind puree (from Asian food shops and selected supermarkets)1 tbs fish sauce1 tsp light soy sauce

let’s start making Chicken and prawn pad Thai

1.Cook noodles according to packet instructions. Drain and rinse under cold water. Set aside. 2.For the pad Thai sauce, heat oil in a wok over medium-low heat. Add the garlic and chilli, and cook, stirring, for 1 minute or until fragrant. Add the sugar, tamarind, fish sauce, soy sauce and 2 tbs water, and cook, stirring, until sugar dissolves. Bring to a simmer and cook for 2-3 minutes or until reduced slightly. Transfer to a small heatproof bowl and set aside. Wipe wok clean and add oil. Add chicken and cook, stirring occasionally, for 5-6 minutes or until golden and cooked through. Push chicken to one side of wok and add prawn to empty side. Cook, turning halfway, for 2-3 minutes or until pink and just cooked through. Push prawn to one side with chicken and add egg to empty side. Cook, stirring, for 2 minutes or until just set. 4.Add bean sprouts, garlic chives, cooked noodles and pad Thai sauce, and cook, tossing together, for 2-3 minutes or until heated through. 5.Divide between bowls and serve immediately, sprinkled with roasted peanuts and with lime wedges on side. Read the full article

[foodswow-blog]

Chicken Khao Soi

(6 to 8 Servings) A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

So, the ingredients you need are:

Khao Soi Paste 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded2 medium shallots, halved8 garlic cloves1 2" piece ginger, peeled, sliced¼ cup chopped cilantro stems1 tablespoon ground coriander1 tablespoon ground turmeric1 teaspoon curry powder Soup 2 tablespoons vegetable oil2 14-oz. cans unsweetened coconut milk2 cups low-sodium chicken broth1½ lb skinless, boneless chicken thighs, halved lengthwise1 lb Chinese egg noodles3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)1 tablespoon (packed) palm sugar or light brown sugarKosher saltSliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

let’s start making Chicken Khao Soi

Khao Soi Paste Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth. Soup Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.Meanwhile, cook noodles according to package directions.Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Steamed Fish with Lime and Chile

This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.

So, the ingredients you need are:

4 large garlic cloves, crushed2 tablespoons chopped cilantro stems plus cilantro leaves for garnish1 tablespoon chopped green Thai chiles2 tablespoons (or more) fresh lime juice2 tablespoons Thai fish sauce (nam pla)1 tablespoon sugarPinch of freshly ground white or black pepper1 whole head-on black bass or rainbow trout (1 1/2–2 pounds), cleaned, scored to the bone on both sides in 1' intervals2 tablespoons low-salt chicken broth1 lime, cut into thin roundsSteamed jasmine rice

let’s start making Steamed Fish with Lime and Chile

In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 Tbsp. lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12–15 minutes.Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Thai Steak and Noodle Salad

This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.

So, the ingredients you need are:

Steak 1 ½-inch piece ginger, peeled, finely chopped¼ cup soy sauce3 tablespoons raw sugar or light brown sugar2 tablespoons fresh lime juice1 tablespoon fish sauce½ teaspoon freshly ground black pepper½ teaspoon garlic powder¼ cup olive oil1 tablespoon toasted sesame oil¾ pound filet mignon steaks, 1 inch thickKosher salt Dressing ¼ cup fresh lime juice¼ cup hot chili paste (such as sambal oelek)¼ cup peanut oil or vegetable oil2 tablespoons fish sauce2 tablespoons sugar1 tablespoon honey1 garlic clove, finely choppedKosher salt (optional) Salad and Assembly 2 ounces dried ramen or lo mein noodlesKosher salt½ teaspoon toasted sesame oil1 large mango, peeled, cut into 1-inch pieces½ bunch arugula, stems removed, leaves torn½ bunch watercress, tough stems removed2 medium carrots, finely shredded on a mandoline or a box grater2 scallions, chopped2 cups finely shredded savoy cabbage1 cup cherry tomatoes, halved1 avocado, cut into 1-inch pieces½ cup chopped cilantro½ cup torn basil leaves¼ cup torn mint leaves¼ cup crumbled toasted unsweetened coconut flakes¼ cup finely chopped salted, roasted peanuts, plus more for servingLime wedges (for serving)

let’s start making Thai Steak and Noodle Salad

Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil.  Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry.  Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces. Dressing Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired. Salad and Assembly Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Thai chicken meatballs

Perfect for dinner, even better as leftovers for lunch the next day!

So, the ingredients you need are:

1/4 cup (60ml) sweet chilli sauceJuice and zest of 1 lime3cm piece (15g) ginger, finely grated600g chicken thighs, roughly chopped2 garlic cloves, finely grated1 lemongrass stalk, finely chopped2 tbs coriander root, finely chopped2 kaffir lime leaves, finely chopped¼ cup (60ml) Thai red curry paste1 eggwhite1 cup (50g) panko breadcrumbs1 small red onion, finely chopped50g green beans, trimmed, thinly sliced150g vermicelli noodles, to serve1 tbs peanut oil1 cup mixed soft herbs, to serve

let’s start making Thai chicken meatballs

1.To make the sauce, combine chilli sauce, lime juice and zest and half the ginger in a saucepan and simmer for 10 minutes. 2.In a food processor, combine chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, eggwhite and breadcrumbs. Blitz until coarsely chopped. 3.Transfer to a bowl, add onion and beans and combine. Roll heaped tablespoons of mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm. 4.Meanwhile, cook noodles to packet instructions. 5.Heat oil in a non-stick pan over mediumlow heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through. Add chilli sauce and turn to coat. 6.Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chilli sauce. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Crispy Thai Chicken Salad

Now that you know how to crisp up chicken after making this salad recipe, you’ll be able to use the technique in lots of different ways, but our favorite is to stuff it in a taco or pita for a shawarma-y meal. 

So, the ingredients you need are:

½ medium red onion, thinly slicedKosher salt½ cup olive oilShredded rotisserie chicken breast meat, skin removed (or save skin for Chicken Stew)½ cup dried sour cherries¼ cup fish sauce1 teaspoon finely grated lime zest¼ cup fresh lime juice1 Granny Smith apple, cut into matchsticks1 cup parsley leaves with tender stems½ cup salted, roasted peanutsFreshly ground black pepperCooked long-grain white rice (for serving)

Let’s start making Crispy Thai Chicken Salad

 A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.  Toss onion, 2 tsp. salt, and 2 cups water in a medium bowl. Let sit at room temperature until ready to use.Heat oil in a medium nonstick skillet over high until oil shimmers. Cook chicken, undisturbed, until golden brown on 1 side, about 3 minutes. Carefully turn and cook until golden brown, about 3 minutes. Transfer chicken and oil to a large heatproof bowl. Add cherries, fish sauce, and lime juice and toss to combine. Let cool.Drain onion; rinse and drain again. Add onion, apple, parsley, peanuts, and lime zest to chicken mixture and toss to combine; season with salt and pepper. Serve with rice alongside. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Thai Coconut Rice

So, the ingredients you need are:

2 cups jasmine rice1 cup coconut cream1 1/2 tablespoons sugar1 teaspoon kosher salt

Let’s start making Thai Coconut Rice

Rinse rice in a large bowl with cool water until water runs clear. Drain rice.Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40–45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes. Check out our latest recipes here: https://foodswow.com/ Read the full article

[foodswow-blog]

Thai Grilled Chicken Wings

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this season.

So, the ingredients you need are:

Dipping Sauce 6 dried chiles de árbol⅓ cup fish sauce1 tablespoon fresh lime juice1 tablespoon toasted sesame seeds2 teaspoons sugar Wings and Assembly ½ cup oyster sauce½ cup Thai thin soy sauce2 tablespoons sugar2 tablespoons vegetable oil2 teaspoons freshly ground black pepper2 pounds chicken wings, tips removed, drumettes and flats separated

Let’s start making Thai Grilled Chicken Wings:

Dipping Sauce Grind chiles in spice mill to a fine powder. Mix chile powder, fish sauce, lime juice, sesame seeds, and sugar in a medium bowl to dissolve sugar. Adjust with more sugar or lime juice if needed. Wings and Assembly Prepare grill for medium-high heat. Combine oyster and soy sauces, sugar, oil, and pepper in a large bowl. Add wings; toss to coat. Let sit 20–30 minutes (if allowed to marinate longer, they’ll be too salty). Thread 2 flat pieces onto each skewer on a diagonal, spacing about ½" apart. Grill along with drumettes, turning occasionally, until lightly charred and cooked through, 6–8 minutes. Serve with dipping sauce. Check out our latest recipes here: https://foodswow.com/ Read the full article