Tag: side dish
Spam and Egg Fried Rice
Spam and Egg Fried Rice
SPAM and egg fried rice is commonly eaten in many Asian cultures. It’s inexpensive and quick and easy to make; giving you your bang for your buck.
Ingredients
- 2 cups day old cooked white rice
- 1/2 can SPAM diced into small cubes
- 4 large eggs beaten
- 1 small onion diced
- 4 green onions chopped
- 2 tsp light soy sauce
- 1 tsp fish sauce
- 2 tsp sugar
- 1/4 cup vegetable oil
- sesame oil
Instructions
- Heat 1 tbsp of the cooking oil in a large sauté pan or wok over medium high heat. Add the beaten eggs to the pan. Allow to set for a minute.
- Scramble the eggs. Cook for another minute and remove from the pan.
- Add the rest of the cooking oil to the pan. Add in the spam and onion. Cook for 4 minutes.
- Add in the rice. Break up all of the clumps. Fry for 4 minutes.
- Season the rice with soy sauce, fish sauce, and sugar.
- Add the eggs back into the rice along with the green onions. Cook for 2 more minutes.
Fideo
Fideo
Fideo, which means noodles in Spanish, is a Mexican pasta dish that can be eaten as a side dish or as a main course. It consists of fideo noodles, which are small vermicelli noodles, fried with onions and garlic. The noodles then get simmered in a tomato bouillon sauce with diced tomatoes. Once the noodles are softened, the fideo is ready to eat. It is typically made meatless, but you can add chicken, ground beef, or chorizo if you’d like.
Ingredients
- 4 tbsp olive oil
- 2 bags fideo vermicelli
- 3 roma tomatoes diced
- 4 garlic cloves minced
- 3 tbsp tomato bouillon with chicken seasoning
- 4 cups water
- 8 oz boneless skinless chicken breast or thigh (optional) diced
- 8 oz chorizo (optional)
Instructions
- Heat up oil in a sauté pan over medium heat. Fry the noodles, onions, and garlic until golden brown.
- Pour in the water and the tomato bouillon.
- Add in the tomatoes. Simmer for 8-10 minutes until the liquid has been absorbed and the noodles are soft.
Soy Caramel Glazed Kabocha Pumpkin
Soy Caramel Roasted Kabocha Pumpkin
I can’t say enough good things about kabocha pumpkin. They have a creamy, buttery texture and are very versatile in the kitchen. This recipe has slices of the squash roasted and glazed with a garlicky soy-caramel sauce, finished off with drizzled Thai basil oil.
Equipment
- immersion blender
Ingredients
- 1/2 kabocha pumpkin cut into 2” slices
- 2 tbsp vegetable oil
- 3 tbsp palm sugar
- 1 tbsp soy sauce
- 6 garlic cloves gently smashed
- 1/2 tsp white pepper
Thai Basil Oil
- 1/4 cup Thai basil finely chopped
- 3 tbsp vegetable oil
- 1 pinch salt
Instructions
- Heat up vegetable oil in a small sauté pan over medium heat. Sauté the garlic for 2 minutes until golden brown. Remove from the pan.
- Add in the soy sauce and palm sugar. Allow the sugar to melt.
- Add the garlic back in. Season with white pepper. Turn off the heat.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the slices of kabocha on the pan. Brush each side with the glaze. Roast for 10 minutes.
- Brush each side again with the glaze and roast for 10 more minutes.
Thai Basil Oil
- Add the oil and basil to a cup.
- Process with an immersion blender.
- Strain. Season with a pinch of salt.
