Tag: sriracha sauce

• 

  PK’s Rice Paper Rolls

  These deceptively filling rice paper rolls won’t break the bank and are full of healthy fillings to boot :).

  Bring together your preferred ingredients and have some warm water on standby.

  Last time I made them I made use of my FoodHacks: Quick Pulled Chicken Breast and fresh ingredients from my kitchen garden.

  Simply

  1. Place a sheet of rice paper in warm water for 5 or so seconds a side.
  2. Place the sheet on a moist surface (I used a moistened wooden chopping board).
  3. Put a small amount of your chosen filling in the top part of the rice paper sheet.
  4. Fold the top over the filling in a downwards motion and then the sides into the filling.
  5. Roll the whole sheet down and over several times.
  6. Eat.
  7. Repeat and enjoy :).

  Serving

  I whipped up some of my Southeast Asian Dipping Sauce, squirted in some Sriracha Hot Sauce, added some coriander sprigs and Hoisin Sauce.

  

  Enjoy,

  PK

  Related Links:

  • see more NoRecipe goodness here
  • see more southeast asian posts here

   

   

   

   

   

   

   

   

  Written by

  PK

  ·

  September 1, 2017

• 

  PK’s NoRecipe Nasi Goreng

  This simple rice dish is as Indonesian as it gets. It is such a pleasant meal to make and eat. The secrets are the sweet soy sauce used in many Indonesian dishes, ketjap manis, and the addition of a runny fried egg.

  Best of all you can make it with any combination of ingredients, even the old veggies in the back of the fridge :).

  Steps:

  1. Chuck a really good slug of peanut oil in a wok or deep pan.
  2. Add slices of shallots and 2-3 cloves worth of finely diced garlic and stir fry for a few minutes.
  3. Throw in a handful each of:
     • sliced bacon
     • sliced snow peas
     • corn kernels
  4. Add 3-4 Tbsp ketjap manis and 2 Tbsp tomato sauce and stir fry until the bacon is cooked.
  5. Keep stir frying everything as you mix in 2 cups of previously cooked rice.
  6. Stop when everything is well mixed and hot.
  7. Serve with a runny fried egg, chili sauce (I used sriracha) and some coriander leaves.

  

  

  

  Enjoy,

  PK

  Related Links:

  • See more indonesian cuisine here

  Written by

  PK

  ·

  August 9, 2017

• 

  PK’s Cheaters Pho Ga For One

  When someone mentions Vietnamese cuisine I immediately think of the famous Vietnamese noodle dish called Pho.

  Pho (pronounced ‘fur’ but without the hard r) is a modern take on more traditional dishes but the Vietnamese people rapidly took to this healthy “fast food” and then spread it around the globe.

  I imagine everyone has their own favourite style of Pho. Mine is a sweet and sour broth with some lightly poached chicken, lots of vegetables and tons of rice noodles. Simply multiply the ingredients below for each person you are serving.

  I go light on the chili factor (even none at all for my family) and then I use Sriracha hot sauce in my bowl to add some heat.

  Tip: Make the fried shallots ahead of time using my method here. They are an optional garnish but I feel they really “upgrade” this dish.

  You will be:

  1. Building the broth
  2. Poaching the chicken
  3. Serving.

  You will need:

  • Ingredients:
    • Broth for one:
      • 3 cups homemade chicken stock
      • a splash of fresh lime juice
      • 1.5 Tbsp fish sauce
      • a small chunk galangal (galanga)
      • a small chunk ginger
      • 1/2 cinnamon stick
      • 1 star anise
      • 1 tsp raw sugar
      • black peppercorns to taste, ground
      • 1 coriander root
    • Bowl for one:
      • 250g chicken tenderloins, sliced
      • 250g rice noodles, pre-softened in boiling water
      • a handful of torn coriander leaves
      • a handful of mung bean sprouts
      • a few sprigs of vietnamese coriander
      • 2 spring onions, white parts, sliced on an angle
      • jalepenos , sliced, to taste
      • 1/2 a lime (for people to adjust the fish sauce/lime juice balance)
      • fried shallots and garlic slices
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a grater
    • a large saucepan
    • a serving bowl

  Building the broth

  I use my home-made chicken stock because it starts you off with a broth that has been built up with chicken bones, vegetables and garlic.

  Making a starter broth this way allows you to subsequently build dish specific flavours on top of it and this is what we will do now.

  1. Add the 3 cups of chicken stock to the saucepan.
  2. Peel a chunk of galangal and a chunk of ginger and throw them into the pan whole.
  3. Add the:
     • splash of fresh lime juice
     • 1.5 Tbsp fish sauce
     • 1/2 cinnamon stick
     • 1 star anise
     • 1 tsp raw sugar
     • ground black peppercorns
     • 1 coriander root
  4. Let everything sit for 5 minutes, to infuse, if you have time.
  5. Put the saucepan on low heat and then gently simmer for about 10 minutes.

  Poaching the chicken

  1.  Add the 250g of sliced chicken tenderloins to the gently simmering pan of broth.
  2. Allow the chicken to cook for 5 minutes and then remove the pan from the heat (by this stage everything is cooked and you don’t want the chicken to overcook as it will go leathery).

  

  Serving

  Serve the broth over the rice noodles and vegetables. Garnish with slices of chili, fried shallots and even omelette and peanuts.

  Have in easy reach extra fish sauce, lime wedges and of course Sriracha sauce so you and your guests can adjust the taste to suit.

  

  

  Enjoy,

  PK

  Written by

  PK

  ·

  July 25, 2017

• 

  PK’s Easy Pho Ga

  When someone mentions Vietnamese cuisine I immediately think of the famous Vietnamese noodle dish called Pho.

  Pho (pronounced like ‘fur’ but without the hard r) is a modern take on more traditional dishes. The Vietnamese people rapidly took to this healthy “fast food” and then spread it around the globe.

  I imagine everyone has their own favourite style of Pho. Mine is a sweet and sour broth with some lightly poached chicken, lots of vegetables and tons of rice noodles. Simply multiply the ingredients below for each person you are serving.

  I go light on the chili factor (even none at all for my family) and then I use Sriracha hot sauce in my bowl to add some heat.

  Tip: Make the fried shallots ahead of time using my method here. They are an optional garnish but I feel they really “make” this dish.

  You will be:

  1. Building the broth
  2. Poaching the chicken
  3. Serving.

  You will need:

  • Ingredients:
    • Broth for one:
      • 3 cups homemade chicken stock
      • a splash of fresh lime juice
      • 1.5 Tbsp fish sauce
      • a small chunk galangal (galanga)
      • a small chunk ginger
      • 1/2 cinnamon stick
      • 1 star anise
      • 1 tsp raw sugar
      • black peppercorns to taste, ground
      • 1 coriander root
    • Bowl for one:
      • 250g chicken tenderloins, sliced
      • 250g rice noodles, pre-softened in boiling water
      • a handful of torn coriander leaves
      • a handful of mung bean sprouts
      • a few sprigs of vietnamese coriander
      • 2 spring onions, white parts, sliced on an angle
      • jalepenos , sliced, to taste
      • 1/2 a lime (for people to adjust the fish sauce/lime juice balance)
      • fried shallots and garlic slices
      • A handful of chopped mushrooms like shitake or enoki
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a grater
    • a large saucepan
    • a serving bowl

  Building the broth

  I use my home-made chicken stock because it starts you off with a broth that has been built up with chicken bones, vegetables and garlic.

  Making a starter broth this way allows you to subsequently build dish specific flavours on top of it and this is what we will do now.

  1. Add the 3 cups of chicken stock to the saucepan.
  2. Peel a chunk of galangal and a chunk of ginger and throw them into the pan whole.
  3. Add the:
     • splash of fresh lime juice
     • 1.5 Tbsp fish sauce
     • 1/2 cinnamon stick
     • 1 star anise
     • 1 tsp raw sugar
     • ground black peppercorns
     • 1 coriander root
  4. Let everything sit for 5 minutes, to infuse, if you have time.
  5. Put the saucepan on low heat and then gently simmer for about 10 minutes.

  Poaching the chicken

  1.  Add the 250g of sliced chicken tenderloins to the gently simmering pan of broth.
  2. Allow the chicken to cook for 5 minutes and then remove the pan from the heat (by this stage everything is cooked and you don’t want the chicken to overcook as it will go leathery).

  

  Serving

  Serve the broth over the rice noodles and vegetables. Garnish with slices of chili, fried shallots and even omelette and peanuts.

  Have in easy reach extra fish sauce, lime wedges and of course Sriracha sauce so you and your guests can adjust the taste to suit.

  

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  July 25, 2017

• 

  Sriracha Hot Sauce

  This spicy yet tangy sauce from Thailand is a new favourite of mine.  It smells like someone bottled a volcano but it doesn’t taste that hot and in fact has quite a complex flavour.

  I use it a lot because my family doesn’t like chili and this is a way for me to spice meals up at serving time. Wikipedia writes ‘It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.‘

  This is the brand that I use:

  

  Related Links:

  • see recipes using this sauce here
  • see all sauces and condiments posts here
  • see all ingredients here

   

  Written by

  PK

  ·

  July 23, 2017