We like to marinate our stuff over night but if you only have a couple of hours then marinate as long as you can. This marinate tastes great on just about everything. Beef, chicken, pork, fish, shellfish, just veggies.
1TBSP each hoisin sauce & soya sauce 1TSP or so of fish sauce 4-8 cloves of garlic, we put a lot, cut thinly or minced which ever you prefer 1-2inch piece of ginger, sliced thinly 3-4 thai Chili’s If you want to add a tad of sugar go ahead, but we don’t find it’s needed. We use a large ziplock bag to marinate our meat or fish in. But a bowl works just fine. Every couple hours we move the bag all around to make sure everything is getting marinated nicely. Here we used boneless short ribs. We put them on the kebabs after they marinated. After we placed them on the bbq, we poured the marinate over the ribs. These take about 2-3 minutes per side on high heat.They cook up super fast, one of our favorite marinate for these ribs.
We prefer the wings bbq’d but we did them in the oven this time. We pour them out in a casserole dish and bake skin side down in the marinate at 425F about 15 minutes per side. We had this with a potato salad we made, a broccoli salad my mom made and a piece of homemade bread. Plates were devoured fast hehehe.
Wow, it feels like forever since we have done a post, that’s cause it has!!! Been a crazy last few months for us. Looking forward to hopefully setting down soon.
We make these a couple times a month, using shrimp, fish, chicken or pork. Nice and light and pretty refreshing with the fresh veggies
10-12 rice paper wrappers 1CUP chopped boneless short ribs 2CUPS cooked glass noodles 1CUP each julienned carrots & cucumbers Fresh garden lettuce, any lettuce or cabbage is fine. Few sliced Thai Chili’s, optional
Great thing about these, you can add or omit really anything. Put what protein you like and what veggies you prefer. These taste great a variety of ways. Excellent to have on a nice hot day!
We had a few left over Boneless Short Rib Kebabs, we chopped up pretty small to use in our wraps. It’s good to prep everything and get it all ready, which can be done way in advance. Julienne your carrots & cucumbers. Cook your glass noodles as per your package instructions. Wash and clean the lettuce or cabbage. thinly slice thai Chili’s if using
We like to use a cast iron skillet to soak the rice wrappers in water, we soak 2 at a time. Only takes about 20-30 seconds then they are ready to make the wraps. Place two wrappers on your work area. Then add 2 more wrappers to your water. If adding chilis I add them first, straight down the center, so people can see them as they will be ontop. Then your protein ontop, just a few pieces, some carrots, cucumbers, lettuce or cabbage, about 1/4CUPS of noodles. Wrap the two ends in, and over. Then the sides one at a time. Once first side is around, slightly put pressure and roll it up tightly. After you do a few you will get the hang of it. They don’t have to be perfect, mine aren’t hehehe.
There is always some stuff left over on the plate, usually no protein. So we always make one big veggie one. Now will make a peanut Thai dipping sauce for these. Hope you like the recipe, if you get a chance to make it, let us know what you think!!
We love making recipes, this recipe is one of our favorites!! Hubby and the kids get very excited when we make these. We sure hope everyone is staying safe and healthy during this Pandemic. We look forward to moving through this, and getting back to a new normal. 3 3/4CUPS all purpose flour 1/2TSP salt 2TSP each sugar & dry active yeast 3/4CUP warm water 5TBSP warm milk 3TBSP butter or margarine, soften Non stick spray Makes 24 Bao Buns Mix the flour and salt in a bowl. Put the warm water, warm milk, butter and yeast in another bowl and set aside to let yeast activate. Once yeast has activated add it to your flour bowl and combined well. Once is starts to come together put out on a floured surface and knead 8-10minutes. Then put back in an oiled bowl, cover, and let rise an hour or so til atleast doubled in size.
Once it’s done rising put out on a lightly floured surface and roll dough out about 1/4inch thick. Use a biscuit cutter or glass works fine as well to cut as many circles out as possible. Then I remove all the excess dough around the circles and give a light spray on circles with non stick spray. Then take a kebab stick or chop stick and lay across the centre of circle and flip the dough in half. Pull the stick out, and then you want to roll that down with a rolling pin again. Place in your streamer under non stick sheets. Repeat and finish the rest of dough. Then we let rise another half hour before steaming.
Steam for about 12-15 minutes.
We used a Korean beef for the protein today but the toppings are endless with this. Any meat, seafood would be excellent in here. Even veggie ones.One thing we love about these is the toppings are also endless you can put literally anything in them you like. Today we have sliced red onion, carrots, cucumbers, green onions, thai Chili’s, crushed peanuts, garlic, sesame seeds, cilantro and jalapenos. The sauce we make is just Mayo, Sriracha and some crushed Chili’s mixed together.
Great way to get the family together as they love this. Turn your taco night into something different. We don’t think you will be disappointed!
Looking to jazz up your popcorn? If you like all those Thai flavours and like a little heat, we think you’ll love this!! It’s a must try. 1/2CUP each of butter (or margarine), brown sugar & roasted peanuts 3TBSP Sriracha 2TBSP each cut green onions, garlic, jalapenos & cilantro 1TBSP each cut Thai Chili’s & fish sauce Zest from a lime, juice from a lime 3bags Microwave Popcorn (you can make your own if you prefer)
Cook all above on a low/med heat for 3-5 minutes. Remove from heat and let cool for a couple of minutes. I find it cools faster if I transfer it to a bowl.
Add 1/2CUP roasted peanuts & 3 bags of microwave popcorn to a big bowl. You can make your own popcorn too. Once sauce has cooled a bit. You pour it over popcorn a little at a time mixing stirring well and continuing to pour some more. Probably use 1/2- 3/4CUP to 3 bags of microwave popcorn. We will have extra sauce for another night this week. Then you want to lay popcorn out on a large sheet pan and bake in oven 250F for roughly 45-1hour. Mixing turning popcorn all around every 10-15minutes.
When it comes out we top with some fresh Chili’s, green onions & cilantro. This doesn’t last long in our house! Let us know what you think.
These are quite fun and so versitile you can literally add anything to them as long as it’s chopped up finely. It’s a quick and easy snack that everyone enjoys. 1cup diced raw shrimp 1/2CUP finely chopped mushrooms 3/4CUP grated cheese of your choice, I’m sure you can put less cheese but let’s get real who wants less cheese lol 1TBSP each roughly chopped green onion, garlic, jalapeno, lime juice & cilantro Couple chopped Thai Chili’s (optional) 1 egg 15 baguette pieces 1-2TBSP olive oil or Vegetable oil
Mix everything together in a bowl minus the bread and combine well.
Smear a good tablespoon of filling onto a piece of baguette. Continue topping the baguettes til done. Pan fry med to high heat in a non stick pan. Shrimp side down for 2-3 minutes then flip and get the other side toasted.
We squeeze some more lime juice ontop. If you prefer lemon that’s fine also. We like the chili, cilantro and lime together tastes great. Lucky is ready hehehe. We cant wait to hear what you think.
