Cooking with Sriracha: The Asian Chili Paste That Can Change Your Cooking

106 Pages·2022·3.265 MB·English

by  BookSumo Press

Cooking with
Sriracha
The Asian Chili Paste That Can
Change Your Cooking
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
Table of Contents
Korean Vegetable Hot Pot 7
Easy Pho 8
Japanese Beef 10
Spicy American Ribs 12
Black Bean Burger 14
Louisiana Crab 16
Baked Sriracha Thighs 17
Artisanal Burger 18
Cheddar Sriracha Loaf 19
Spicy Pineapple Beef 20
Sriracha For Breakfast 21
Sriracha Spread 22
Roasted Kale 23
Asian Eggs 24
Bangkok Sriracha Chicken 25
Sweet Pepper Tuna 26
Asian Style Cauliflower 27
Asian Style Asparagus 28
Asian Style Noodles 29
Sriracha Snack 30
Spicy Honey Tenderloins 31
Smoked Paprika Wings 32
Ginger Kebabs 33
Classical Wontons 34
Thai Style Flame Chicken 35
Tokyo Burgers 36
Curry and Coconut Stir Fry 37
Mushroom Sriracha Soup 38
Southeast Asian Chicken Wings 39
Louisiana Chowder 40
Rustic Vegetarian Squash 41
Deep Fried Avocado 42
Sriracha Shrimp 43
Spicy Steak 44
Beef Dump Dinner 45
Spicy Quinoa 46
A Soup from Vietnam 47
The Best Vietnamese Pho 48
Thai Style Salmon 49
Japanese Beef Patties 50
Mediterranean Falafel 51
Japanese Beef 52
Sweet and Spicy Chicken 53
Sriracha Summer Salad 54
Thai Stir-Fry Noodle 55
Spicy Salmon 56
Hanoi Rice Noodle Spicy Salad 57
Mediterranean Dressing I 58
Beef and Tofu Stir Fry 59
Indo-Chinese Sate 60
Bangkok Meets Morocco Wraps 61
Hot Hawaiian Wraps 62
California Wraps with Thai Spicy Mayo 63
Backyard Picnic Radishes 64
Natural Ramen Noodles 65
Oriental Chili Chicken and Ramen Stir Fry 66
Spicy Tofu Stir Fry 67
Peanut Sauce with Veggies & Steak Stir Fry 68
Spicy Pink Shrimp 69
Japanese Mussels 70
Chicken Breasts Soup 71
Enjoyable Seafood Meal 72
Sweet Thai Chile Fried Rice 73
Late July Spring Rolls 74
Simple Sriracha Chicken 76
Easy Wonton Soup 77
Spicy Shrimp 78
Black Seafood Burgers 79
Asian Italian Burgers with Cajun Mayo 80
Honey Sriracha Green Beans 81
Southeast Asian Halibut 82
Elegant Ceviche Wraps With Sriracha 83
Crunchy and Juicy Noodles Burgers 84
Maui Chicken 85
Fried Mushroom with Chili Sauce 86
Buffalo Scallops 87
Japanese Chicken Drumsticks 88
Texan Steak Toppers 90
House Fried Rice 92
Amelia Island Oysters 94
Sambal Ramen Salad 95
November’s Chowder 96
BBQ Sauce with Seoul 97
Really Rustic BBQ Sauce 98
Authentic Cantonese Soup 99
Buffalo Spinach 100
California Shrimp Bowls 101
Creole Spicy Glazed Okra 102
Thai Style Brussel Sprouts 103
Chili Chive Dressing 104
Vegetarian Delight 105
Korean
Prep Time: 30 mins
Vegetable Hot
Total Time: 1 hr
Pot
Servings per Recipe: 4
Calories 569 kcal
Fat 19.3 g
Carbohydrates 63g
Protein 34.9 g
Cholesterol 243 mg
Sodium 574 mg
Ingredients
1 English cucumber, cut into matchsticks 1 tsp olive oil
1/4 C. gochujang (Korean hot pepper 4 large eggs
paste) 4 C. cooked white rice
1 bunch fresh spinach, cut into thin strips 4 tsps toasted sesame oil, divided
1 tbsp soy sauce 1 tsp sesame seeds
1 tsp olive oil 2 tsps gochujang (Korean hot pepper
2 carrots, cut into matchsticks paste), divided (optional)
1 clove garlic, diced
1 pinch red pepper flakes
1 lb thinly-sliced beef top round steak
Directions
1. Get a bowl, combine: 1/4 C. gochujang paste and cucumber.
2. Now get 2 C. of water boiling then add in the spinach and boil everything for 4
mins.
3. Remove all the liquids and squeeze out as much moisture as possible from the
spinach using a cheesecloth.
4. Place the veggies in a bowl and combine them with the soy sauce.
5. Now begin to stir fry your carrots in 1 tsp olive oil for 4 mins. Then add in your
garlic and cook everything for 2 more mins. Add the cumber mix and the pepper
flakes and get everything hot.
6. Once the mix is hot pour everything into a bowl.
7. For 6 mins each side fry your beef. In a separate pan and begin to fry your eggs
in 1 tsp of olive oil for 3 mins.
8. The white portion of the eggs should be cooked with the yolk somewhat runny.
9. Divide your rice between 4 bowls then layer your spinach on top, add some of the
meat, then add an even amount of cucumber mix.
10. Lay 1 egg into each bowl and top each one with some sesame seeds, gochujang
paste, and 1 tsp of sesame oil.
11. Enjoy.
Korean Vegetable Hot Pot 7
EASY
Pho Prep Time: 15 mins
Total Time: 2 hrs 30 mins
Servings per Recipe: 4
Calories 755 kcal
Fat 27.3 g
Carbohydrates 99.7g
Protein 24 g
Cholesterol 87 mg
Sodium 1524 mg
Ingredients
1 whole cardamom pod salt to taste
2 whole cloves 1 C. shredded leftover cooked turkey
1 star anise pod 1 tbsp shredded fresh basil leaves
1 tsp fennel seeds 1 tbsp chopped fresh cilantro
2 tsps coriander seed 1/4 onion, thinly sliced
1 (2 inch) piece fresh ginger, peeled and 1 lime, cut into wedges
smashed 1 tbsp chili-garlic sauce
1/2 onion, peeled
1 turkey carcass
8 C. water, or more as needed
1 (16 oz.) package dried flat rice noodles
1/4 C. fish sauce
Directions
1. Begin to toast the following: coriander, cardamom, fennel, star anise, and cloves.
2. Let the spices toast for 6 mins.
3. Now add everything to some cheesecloth and tie the spices in a bunch with some
kitchen string.
4. Start to sear half of your onions and your ginger on all sides for 4 mins each side.
5. Now get the following boiling in a big pot: onion, turkey, ginger, water, and the
bundle of spice.
6. Once the mix is boiling set the heat to low and let the contents gently cook for 2
hours.
7. Get your noodles boiling in water and salt for 6 mins then remove all of the
liquids.
8. Take out everything from the soup and strain the liquid to remove any bits of meat.
9. Add in some salt and the fish sauce.
10. Get your serving bowls, and evenly divide the turkey and the noodles, between
them.
8 Easy Pho
11. Top the servings with the sliced onions, cilantro, and basil.
12. Now pour in your strained soup and top each serving with some hot sauce and a
piece of lime.
13. Enjoy.
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