There’s something really satisfying when you’re eating chewy, sticky rice cakes. This rice cake recipe is made with pork and kimchi, a classic combination packed with umami flavours. Bonus? It’s only uses 1 pan and it’s done in 15 minutes.
Traditionally, Chicken Marsala is made with a thin chicken cutlet cooked in Marsala wine and mushrooms but we amped up our Chicken Marsala by stuffing it with cheesy caramelized onions and then add some sun dried tomatoes and spinach to the finishing touch.
A simple and quick 15 minute shirataki noodle recipe with a black garlic sauce, that’s packed with sweet garlicky smoky flavours with oodles of health benefits in there somewhere. But honestly, it’s all about the taste isn’t it? 🙂
If you have never had a Lao Crispy Rice Salad, it’s unlike anything you’ve ever tasted before and you need to try it because my words just won’t do it any justice. Crunchy, chewy rice with a well balanced tart, salty, spicy and sweet combination of toppings and fresh herbs.
These crispy bite sized chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing as a snack or appetizer.
This sweet and spicy garlicky shrimp and snow peas dish is quick and simple and takes literally 10-15 mins to put together. Perfect for a lazy evening when you don’t want to spend your whole evening in the kitchen.
Who needs a grill for lamb chops when you have a searing hot frying pan? This winter, don’t be sad that your BBQ is out of commission – embrace it and pick up that frying pan! The melted miso butter you top this with will be SO worth it. I promise.
If you love sweet and sticky char siu like we do, give this recipe a go! We also played around and gave it a little spicy kick by adding Korean pepper flakes. Why? Because we think sweet and spicy go hand in hand, don’t you agree?
This easy one pot meal is perfect for a lazy day where you don’t want to babysit the stove, but you still want that ‘extra something’ for dinner. The sweetness from the squash pairs up amazingly with the creamy coconut, and did I mention? it’s a great way to use up leftover meat!
I decided to play around with sweeteners today for this recipe and came up with a barley malt syrup. Originally, I wanted to use molasses but I ran out of that so I ransacked the fridge and found this old thing lying around – why not right?