Sentences with phrase «teaspoon fish sauce salt»

Ingredients 8 rolls Peanut sauce 140g (1/2 cup) peanut butter, crunchy Juice from one lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of red,...

Not exact matches

Fish: 1 cup flour 1 teaspoon garlic powder Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken

Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or shredded * 1 medium carrot, julienned or shredded ** 2 tablespoons finely chopped Thai basil 2 tablespoons vegan «fish» sauce (sold as «vegetarian» in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon salt

1 tablespoon soy sauce 1 tablespoon mild honey 2 tablespoons Asian fish sauce, divided 1/4 teaspoon salt 1 pound flank steak (I used a flat iron steak, much cheaper!)

Ingredients 2 1/2 pounds Brussels sprouts, large one cut in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1 cup candied pecans (recipe found here) Parmesan cheese wedge for garnish

To bag, add shrimp, cod, shallots, sugar, 2 tablespoons fish sauce, pinch salt, and 1/2 teaspoon freshly ground black pepper.

Kimchi with Brussels Sprouts Makes one quart of kimchi: 1 large head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)

1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows

While the fish is marinating, prepare the garlic sauce by combining in a food processor 1/3 of the minced garlic, 1 teaspoon of salt and the rest of the lime juice.

Ingredients 1 1/2 lb cod (or other white fish) 1 tablespoon fish sauce 1/4 cup rice wine vinegar 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon vegetable oil 2 scallions, white and green parts chopped about 1/4 cup chopped mint, cilantro, and basil, if you have them — some or all

Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed

Add 3 tablespoons of fish sauce, juice of 1 lime, sugar, 1 1/2 teaspoons sugar, 1/2 teaspoon sesame oil, and a pinch of salt.

* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly sliced

* 1-1/2 cups water * 1 stalk lemongrass, bruised with woody ends removed * 1 teaspoon salt * 1 pound white fish filet * 3/4 cup thinly sliced shallots, soaked in cold water for at least 10 minutes and drained * 2 Tablespoons lime juice * 2 teaspoons fish sauce * 1 Tablespoon shallot oil * 3 Tablespoons golden crispy shallots * 1/2 teaspoon salt * 1 red Jalapeno chile, seeded and minced * 1/4 cup chopped cilantro and / or mint leaves (I like a 3 Tablespoons cilantro to 1 Tablespoon mint ratio)

* 1 pound carrots, coarsely grated * 3 Tablespoons lime juice * 1 Tablespoon fish sauce * 1 Tablespoon dried shrimp powder * 1 Tablespoon toasted chickpea flour * 1 Jalapeno pepper, seeded and minced * 1 teaspoon salt * 1/4 chopped toasted peanuts * 1/4 golden crispy shallots * 1/2 cup chopped cilantro

Dumplings: 1/2 lb ground beef or pork (I used grass - fed ground beef) 6 - 8 large shrimp, peeled and finely chopped 1 egg 1/2 level teaspoon sea salt 1 teaspoon fish sauce 6 - 8 shiitake mushrooms 2 - 3 scallions Cilantro — about 3/4 cup coarsely chopped 1/2 teaspoon grated fresh ginger 1 - 2 cloves garlic

Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)

1.8 lbs (800 g) of duck magret (2 big duck breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used coconut sugar for more flavor) 2 cups (50 cl) of water 1.7 cups (40 cl) of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of salt

1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve

* 2 Tablespoons vegetable oil * 6 cloves garlic, minced * 1 red chile pepper, seeded and minced (I used a seeded red Jalapeno) * 1/2 pound lean, boneless pork, thinly sliced across the grain * 1 teaspoon palm sugar (can substitute brown or white sugar) * 1/2 teaspoon salt * 1 Tablespoon fish sauce * 1/2 pound yard - long beans, ends trimmed and cut into 1 1/2 - inch pieces * 1/4 cup water * chopped cilantro

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

1/4 cup fish sauce 1/2 cup sugar, granulated or light brown 2 tablespoons distilled vinegar 1 whole garlic clove, finely minced 3 Thai chilies, finely minced 3 limes, juiced 1 cup water 1 pound Tai snapper, gutted & scaled 2 tablespoons olive oil 1 teaspoon freshly ground black pepper 1 teaspoon sea salt 1/2 bunch cilantro 2 stalks scallions, finely chopped 1 lime cut into wedges

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..

2 yellow onions, with peels Thumb - sized knob of ginger 2 - 3 quarts water 1 tablespoon kosher salt 2 teaspoons sugar Some of these spices: Cinnamon stick, star anise, coriander seeds, fennel seeds, cloves 1/4 cup fish sauce

Dressing: 3 large limes: use all the (finely grated) zest and 1/4 cup + 1 tablespoon juice 2 tablespoons Red Boat (brand) Thai fish sauce 2 tablespoons olive oil 3 tablespoons honey 1/2 teaspoon Himalayan salt

1 5 - lb chicken, quartered 1 onion, skin intact, quartered 3 1 inch pieces of ginger 4 quarts cold water 1 tablespoon salt or fish sauce 1 teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb dried pho noodles (Vietnamese rice noodles) 1 lb mung beans 2 scallions, thinly sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2 limes, sliced in wedges 2 jalapeños, thinly sliced Asian chili garlic sauce and / or hoisin for serving

2 tablespoons coconut oil, divided 3 pounds beef stew meat, trimmed of fat 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 2 teaspoons peeled and minced fresh ginger 1 (13.5 - ounce) can full - fat coconut milk 1/3 cup tomato paste 1/2 cup red curry paste 2 tablespoons fish sauce 2 teaspoons fresh lime juice 2 teaspoons sea salt 2 cups broccoli florets 2 cups julienned carrots 1 cup peeled and julienned jicama Fresh cilantro

In a medium bowl combine the crab, paprika, 1/8 teaspoon of the turmeric, salt, and fish sauce and set aside.

* 2 teaspoons tamarind paste * 1-1/4 cups water, divided * 1 pound ground beef * 2 teaspoons rice flour * 1/4 teaspoon ground turmeric * 1/2 teaspoon salt * 1 teaspoon fish sauce * 1 medium (or 1/2 a large) Jalapeno pepper, seeded and minced * 2 Tablespoons oil * 1 teaspoon minced fresh ginger * 2 cloves garlic, minced * 1 medium yellow onion, finely chopped * 1 stalk lemongrass, bruised and woody ends trimmed * 1/2 teaspoon cayenne pepper * 1/2 cup diced tomatoes in their juice * roughly chopped cilantro leaves

* 1 medium to large Napa Cabbage, halved, cored and cut into 1 -2-inch strips * 1 cup water * 3 Tablespoons kosher or sea salt * 1/4 cup Korean coarse red pepper flakes * 2 Tablespoons water * 1 Tablespoon garlic paste * 1/2 teaspoon minced ginger * 2 teaspoons sugar * 2 teaspoons gluten - free oyster sauce * 2 Tablespoons fish sauce * 4 green onions, chopped into 1 - inch pieces

1 1/2 pounds (675 g) boneless, skinless chicken thighs 1/4 teaspoon sugar brimming 1/4 teaspoon salt 1 1/4 teaspoons black pepper 1 tablespoon fish sauce 1 tablespoon fresh lime juice About 1 1/2 tablespoons canola oil

INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)

For the Fish: * 1-1/2 pounds firm fish filets, such as catfish, monkfish or cod * 2 Tablespoons fish sauce * 1 Tablespoon finely minced ginger * 2 teaspoons ground tumeric * 1/2 teaspoon salt * 1/2 teaspoon pepper * 2/3 cup rice flour * 2 - 3 Tablespoons oil * 1 cup coarsely chopped fresh dill, feathery tops only (remove the thick stems) * very small bunch green onion, cut into 1-1/2 - inch lengths (about 1/2 Fish: * 1-1/2 pounds firm fish filets, such as catfish, monkfish or cod * 2 Tablespoons fish sauce * 1 Tablespoon finely minced ginger * 2 teaspoons ground tumeric * 1/2 teaspoon salt * 1/2 teaspoon pepper * 2/3 cup rice flour * 2 - 3 Tablespoons oil * 1 cup coarsely chopped fresh dill, feathery tops only (remove the thick stems) * very small bunch green onion, cut into 1-1/2 - inch lengths (about 1/2 fish filets, such as catfish, monkfish or cod * 2 Tablespoons fish sauce * 1 Tablespoon finely minced ginger * 2 teaspoons ground tumeric * 1/2 teaspoon salt * 1/2 teaspoon pepper * 2/3 cup rice flour * 2 - 3 Tablespoons oil * 1 cup coarsely chopped fresh dill, feathery tops only (remove the thick stems) * very small bunch green onion, cut into 1-1/2 - inch lengths (about 1/2 fish sauce * 1 Tablespoon finely minced ginger * 2 teaspoons ground tumeric * 1/2 teaspoon salt * 1/2 teaspoon pepper * 2/3 cup rice flour * 2 - 3 Tablespoons oil * 1 cup coarsely chopped fresh dill, feathery tops only (remove the thick stems) * very small bunch green onion, cut into 1-1/2 - inch lengths (about 1/2 cup)

Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly sliced Kosher salt 1 pound shredded chicken breasts 2 packed cups baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves, chopped 1/4 packed cup mint leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil

1 9x9x2 salt block 1/4 cup fresh lime juice 1/4 cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted sesame oil 1 garlic clove, minced 1 hot chile pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced 1/4 cup finely shredded carrot 1 1/4 pounds large, wild - caught sea scallops (about 16) 1/2 teaspoon freshly ground black pepper

* 2 Tablespoons oil * 1 Tablespoon minced fresh ginger (peeled) * 1 Tablespoon minced garlic * approximately 6 cups broccoli florets * 3 + Tablespoons water or chicken broth * 1 teaspoon Asian sesame oil * 1 teaspoon Vietnamese fish sauce * salt * crushed red pepper flakes (optional)