Table Of Content

Cooking with Sriracha The Asian Chili Paste That Can Change Your Cooking By BookSumo Press All rights reserved Published by http://www.booksumo.com Table of Contents Korean Vegetable Hot Pot 7 Easy Pho 8 Japanese Beef 10 Spicy American Ribs 12 Black Bean Burger 14 Louisiana Crab 16 Baked Sriracha Thighs 17 Artisanal Burger 18 Cheddar Sriracha Loaf 19 Spicy Pineapple Beef 20 Sriracha For Breakfast 21 Sriracha Spread 22 Roasted Kale 23 Asian Eggs 24 Bangkok Sriracha Chicken 25 Sweet Pepper Tuna 26 Asian Style Cauliflower 27 Asian Style Asparagus 28 Asian Style Noodles 29 Sriracha Snack 30 Spicy Honey Tenderloins 31 Smoked Paprika Wings 32 Ginger Kebabs 33 Classical Wontons 34 Thai Style Flame Chicken 35 Tokyo Burgers 36 Curry and Coconut Stir Fry 37 Mushroom Sriracha Soup 38 Southeast Asian Chicken Wings 39 Louisiana Chowder 40 Rustic Vegetarian Squash 41 Deep Fried Avocado 42 Sriracha Shrimp 43 Spicy Steak 44 Beef Dump Dinner 45 Spicy Quinoa 46 A Soup from Vietnam 47 The Best Vietnamese Pho 48 Thai Style Salmon 49 Japanese Beef Patties 50 Mediterranean Falafel 51 Japanese Beef 52 Sweet and Spicy Chicken 53 Sriracha Summer Salad 54 Thai Stir-Fry Noodle 55 Spicy Salmon 56 Hanoi Rice Noodle Spicy Salad 57 Mediterranean Dressing I 58 Beef and Tofu Stir Fry 59 Indo-Chinese Sate 60 Bangkok Meets Morocco Wraps 61 Hot Hawaiian Wraps 62 California Wraps with Thai Spicy Mayo 63 Backyard Picnic Radishes 64 Natural Ramen Noodles 65 Oriental Chili Chicken and Ramen Stir Fry 66 Spicy Tofu Stir Fry 67 Peanut Sauce with Veggies & Steak Stir Fry 68 Spicy Pink Shrimp 69 Japanese Mussels 70 Chicken Breasts Soup 71 Enjoyable Seafood Meal 72 Sweet Thai Chile Fried Rice 73 Late July Spring Rolls 74 Simple Sriracha Chicken 76 Easy Wonton Soup 77 Spicy Shrimp 78 Black Seafood Burgers 79 Asian Italian Burgers with Cajun Mayo 80 Honey Sriracha Green Beans 81 Southeast Asian Halibut 82 Elegant Ceviche Wraps With Sriracha 83 Crunchy and Juicy Noodles Burgers 84 Maui Chicken 85 Fried Mushroom with Chili Sauce 86 Buffalo Scallops 87 Japanese Chicken Drumsticks 88 Texan Steak Toppers 90 House Fried Rice 92 Amelia Island Oysters 94 Sambal Ramen Salad 95 November’s Chowder 96 BBQ Sauce with Seoul 97 Really Rustic BBQ Sauce 98 Authentic Cantonese Soup 99 Buffalo Spinach 100 California Shrimp Bowls 101 Creole Spicy Glazed Okra 102 Thai Style Brussel Sprouts 103 Chili Chive Dressing 104 Vegetarian Delight 105 Korean Prep Time: 30 mins Vegetable Hot Total Time: 1 hr Pot Servings per Recipe: 4 Calories 569 kcal Fat 19.3 g Carbohydrates 63g Protein 34.9 g Cholesterol 243 mg Sodium 574 mg Ingredients 1 English cucumber, cut into matchsticks 1 tsp olive oil 1/4 C. gochujang (Korean hot pepper 4 large eggs paste) 4 C. cooked white rice 1 bunch fresh spinach, cut into thin strips 4 tsps toasted sesame oil, divided 1 tbsp soy sauce 1 tsp sesame seeds 1 tsp olive oil 2 tsps gochujang (Korean hot pepper 2 carrots, cut into matchsticks paste), divided (optional) 1 clove garlic, diced 1 pinch red pepper flakes 1 lb thinly-sliced beef top round steak Directions 1. Get a bowl, combine: 1/4 C. gochujang paste and cucumber. 2. Now get 2 C. of water boiling then add in the spinach and boil everything for 4 mins. 3. Remove all the liquids and squeeze out as much moisture as possible from the spinach using a cheesecloth. 4. Place the veggies in a bowl and combine them with the soy sauce. 5. Now begin to stir fry your carrots in 1 tsp olive oil for 4 mins. Then add in your garlic and cook everything for 2 more mins. Add the cumber mix and the pepper flakes and get everything hot. 6. Once the mix is hot pour everything into a bowl. 7. For 6 mins each side fry your beef. In a separate pan and begin to fry your eggs in 1 tsp of olive oil for 3 mins. 8. The white portion of the eggs should be cooked with the yolk somewhat runny. 9. Divide your rice between 4 bowls then layer your spinach on top, add some of the meat, then add an even amount of cucumber mix. 10. Lay 1 egg into each bowl and top each one with some sesame seeds, gochujang paste, and 1 tsp of sesame oil. 11. Enjoy. Korean Vegetable Hot Pot 7 EASY Pho Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 755 kcal Fat 27.3 g Carbohydrates 99.7g Protein 24 g Cholesterol 87 mg Sodium 1524 mg Ingredients 1 whole cardamom pod salt to taste 2 whole cloves 1 C. shredded leftover cooked turkey 1 star anise pod 1 tbsp shredded fresh basil leaves 1 tsp fennel seeds 1 tbsp chopped fresh cilantro 2 tsps coriander seed 1/4 onion, thinly sliced 1 (2 inch) piece fresh ginger, peeled and 1 lime, cut into wedges smashed 1 tbsp chili-garlic sauce 1/2 onion, peeled 1 turkey carcass 8 C. water, or more as needed 1 (16 oz.) package dried flat rice noodles 1/4 C. fish sauce Directions 1. Begin to toast the following: coriander, cardamom, fennel, star anise, and cloves. 2. Let the spices toast for 6 mins. 3. Now add everything to some cheesecloth and tie the spices in a bunch with some kitchen string. 4. Start to sear half of your onions and your ginger on all sides for 4 mins each side. 5. Now get the following boiling in a big pot: onion, turkey, ginger, water, and the bundle of spice. 6. Once the mix is boiling set the heat to low and let the contents gently cook for 2 hours. 7. Get your noodles boiling in water and salt for 6 mins then remove all of the liquids. 8. Take out everything from the soup and strain the liquid to remove any bits of meat. 9. Add in some salt and the fish sauce. 10. Get your serving bowls, and evenly divide the turkey and the noodles, between them. 8 Easy Pho 11. Top the servings with the sliced onions, cilantro, and basil. 12. Now pour in your strained soup and top each serving with some hot sauce and a piece of lime. 13. Enjoy. 9