Our Ten Most Popular Recipes
This dish was inspired by the Trinidadian style of making shrimp. A little sweet, a little sour and spicy all at once. Many different layers of flavors on sweet tasting shrimp and red peppers....
One of my favorite things to do with leftover rice is to fry it. I saw the GoChuJang paste in my refrigerator and thought, why not? I love the complex flavors the GoChuJang lends to the fried rice. It's sweet, it's spicy, and rich all at once!
This recipe is intended as an afternoon snack or as part of a hearty breakfast instead of pancakes. They are mini sized to fit the smaller portions that my kids enjoy. Traditionally Fry Breads are eaten as part of a sandwich, taco or just a snack. Feel free to remove most of the sugar if you'd like to enjoy it as part of a sandwich or taco or any savory dish. I think it might be a great side to a spicy curry dish as well.
This recipe is a variation of the Jerk Chicken, using most of the spices in dry form, to hopefully reduce preparation time. With some planning ahead for marinading, this dish could make a great weeknight meal!
This recipe adds curry to mash potatoes. It makes a great side to any meat dish. Go ahead, give it a try!
The Korean Tofu Soon Soup is my inspiration here. I use the fermented hot bean paste, Gochujang to help flavor the soup.
This is a variation of the Malaysian Dry Wonton Noodles. It uses Gochujang as a main ingredient of the noodle sauce. I found it to have several layers of flavors. Try it!
My family loved this recipe when I made it for them. A little spicy, a little sweet and a little sour. Marinade and bake, perfect for a weeknight meal.
This dish works perfectly on a cold winter's day. It does a great job warming up from the inside. Spicy, rich, sweet and salty, the many layers of flavors goes perfectly with a simple boiled egg and some blanched greens. This recipe yields about 6 bowls of noodle soup. If time is a limiting factor, feel free to substitute with dry garlic, onion and ginger powders. I recently updated this recipe using soybean paste instead of hot bean paste, since it would be easier to adjust the heat according to taste. I use homemade Sichuan Chili Oil to add heat, both while cooking and in the bowl.
A peanut filled snack with a crispy exterior crust. These were readily available around Chinese New Year. Traditionally deep fried, this version is oven-baked to reduce preparation time. Peanut puff molds make the job easy.