All posts filed under: Cooking

Spring Rolls Experiment

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Click HERE For Printable Recipe I love making Asian dishes. My favorites to make and eat are yakisoba, ramen, beef bulgogi, miso soup, onigiri, tamagoyaki, and sushi (kappa maki). I kept seeing different recipes using rice paper and so I thought I’d give spring rolls a go. After a few YouTube videos (this one in particular), I gathered the ingredients and quickly realized a few things. There is an art to using rice paper properly, too much water, too little water can complicate the rolling process. I would either overfill or underfill and I am definitely not skilled in the wrapping. But, no matter how ugly, they were still delicious. I was too lazy to make any dipping sauces, using what I had in my fridge, House of Tsang Bangkok Peanut Sauce and this Sweet Chili Sauce. We also tried frying them, which created an interesting texture and nice greasy flavor (if you’re into that sort of thing). But I think I’ll use egg roll wrappers for frying next time. The non-fried rolls were great …

Thai Flatbread Pizzas

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Click HERE for Printable Recipe There is a restaurant chain throughout Minnesota called Zorbaz. They have a Thai Pie that I decided to recreate. I also tried a few variations. THAI PIE- ZORBAZ STYLE For this style, I mixed Kraft Original Barbecue Sauce and House of Tsang Bangkok Peanut Sauce for the sauce. I used jarred banana peppers, Members Mark Real Crumbled Bacon bits, diced white onion (I didn’t have any red onions), mozzarella cheese, and leftover honey teriyaki chicken I grilled the day before. I forgot the pineapple. INGREDIENTS THAI PIE- SWEET CHILLI & BARBECUE SAUCE For this style, I used Kraft Original Barbecue Sauce and Sweet Chili Sauce. I used jarred banana peppers and matchstick carrots in addition to the diced onions, bacon, chicken, and mozzarella. INGREDIENTS THAI PIE- PEANUT SAUCE & BARBECUE SAUCE For this style, I used Kraft Original Barbecue Sauce and House of Tsang Bangkok Peanut Sauce. I used sweet mini peppers and matchstick carrots in addition to the diced onions, bacon, chicken, and mozzarella. INGREDIENTS DIRECTIONS

Spaghetti Squash Yakisoba

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I love yakisoba. My grandmother and my mom make it and use the Bulldog Worcestershire Sauce . You can make your own yakisoba sauce but if you can find the Bulldog brand, I highly recommend it. I was taught to make yakisoba with cabbage, egg, onion, and hotdog weenies (it is also good with chicken). I only had carrot and onion this particular day so that’s what I used with the spaghetti squash noodles. Next time I will scramble an egg and add meat. This was a super quick and easy way to make a healthier version of yakisoba. Of course, if you’re concerned with the amount of sodium, use less sauce than me. I cooked the spaghetti squash in my slow cooker the day before but you can microwave or bake the squash. INGREDIENTS 1 Spaghetti Squash (cooked and shredded) 1/2 Onion (chopped or sliced) 1 Carrot (julienned) 1 Tablespoon Vegetable Oil 1/4 Cup Yakisoba Sauce (or to taste) DIRECTIONS Cook and shred spaghetti squash. If you want to cook and shred the squash beforehand instead of …