Not exact matches
10 small
dried red chiles, such as piquins, stems removed 2 teaspoons
ground cumin 2 teaspoons
ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon
shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon
dried ground galangal 1 teaspoon
ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch of salt or
shrimp paste
Prawns (fresh water
shrimp) are used extensively in Asian cooking, and are
dried,
ground and processed into various types of pungent pastes.
1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon
dried Mexican oregano 1/4 teaspoon
ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium
shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh
ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly
ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
10
dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon
ground turmeric 5 cloves garlic 1 tablespoon
shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
For the spicy
shrimp and
ground beef buns: Combine the
shrimp and
dried mushrooms in a bowl and pour 1 cup boiling water over to cover.
Ching offers her take on bao — steamed Chinese buns, and the sandwiches made with them — by composing a powerfully flavorful filling out of
dried shrimp and mushrooms,
ground beef and, for a dash of Italian fusion, smoky pancetta.
It had some ingredients I didn't have like
dried ground shrimp and crumbled
dried fish so I adjusted the recipe to what worked easily enough for me.
For the
Shrimp 1 pound large shrimp, peeled and deveined, patted dry on paper towels 2 teaspoons ground fennel seeds 1/2 teaspoon mustard powder 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons extra-virgin oli
Shrimp 1 pound large
shrimp, peeled and deveined, patted dry on paper towels 2 teaspoons ground fennel seeds 1/2 teaspoon mustard powder 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons extra-virgin oli
shrimp, peeled and deveined, patted
dry on paper towels 2 teaspoons
ground fennel seeds 1/2 teaspoon mustard powder 1/2 teaspoon
ground coriander 1/2 teaspoon salt 1/4 teaspoon
ground black pepper 3 tablespoons extra-virgin olive oil
ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons
dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly
ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs
Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili
Shrimp: 2 tablespoons unsalted butter 1/2 pound large
shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili
shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly
ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp
ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp
shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp
ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp
shrimp paste (available in the world food section of supermarkets)
There are also «
dry» nam phriks, which usually incorporate shallots, garlic,
dried chiles and
dried shrimp, all fried in oil until crispy, then
ground together, and possessing such evocative names as nam phrik narok («Hell Chile Paste»).
2 pounds head - on large
shrimp (or one pound headless 21 / 25
shrimp; 10
shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon
ground cayenne chile 1/2 teaspoon
dried thyme 1/2 teaspoon
dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large
grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce
dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup
dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4
dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound
ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound
shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2 lemons Kosher salt and freshly
ground black pepper 10 ounces
dried somen 24 small headless tiger
shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal
Ingredients Chicken By - Product Meal,
Ground Corn, Animat Fat (Source Of Beef Flavor, Preserved With Mixed Tocopherols),
Dried Meat By - Products, Brewers Rice, Chicken Meal, Wheat Flour, Natural Flavors (Source Of Liver Flavor), Brewers
Dried Yeast,
Dried Egg, Potassium Chloride, Chlorine (Hloride, Dicalcium Phosphate, Salt, Taurine, Malted Barley, Dl - Methionine, Calcium Carbonate, Vitamins (Dl - Alpha Tocopherol Acetate, Niacin Supplement, Vitamin B12 Supplement, Riboflavin Supplement, Thiamine Mononitrate, D - Calcium Pantothenate, Vitamin D3 Supplement, Biotin Supplement, Pyridoxine Hydrochloride (Vitamin B6), Folic Acid Supplement), Salmon Meal, Minerals (Zinc Potassium Iodide), Iron Oxide, Mixed Tocopherols (A Preservative),
Shrimp Meal.