SESAME NOODLES
This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!
Provided by scoopnana
Categories Main Dish Recipes Pasta
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
- Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52 g, Fat 14.8 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 699.2 mg, Sugar 10 g
EASY THAI YELLOW CURRY PASTE
This Easy Thai Yellow Curry Paste can be made with easy-to-find ingredients! Shallots, garlic, Thai chili peppers, ginger, lemongrass, and spices. So much flavor!
Provided by Pinch of Yum
Categories Sauce
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Peel the shallots - then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
- Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
- While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water.
- Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency. The recipe should make about 1 1/2 - 2 cups of curry paste, and I use about 1/3 cup or more in each of my yellow curry recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe. The paste keeps for about a week in the fridge and it freezes well!
Nutrition Facts : Calories 139 calories, Sugar 4.3 g, Sodium 2945.9 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 4.5 g, Protein 3.9 g, Cholesterol 0 mg
ZIPPY ZUCCHINI PASTA
A colorful combination of zucchini and zippy canned tomatoes is delicious over quick-cooking angel hair pasta. We like the extra zest from crushed red pepper flakes. -Kathleen Timberlake, Dearborn Heights, Michigan
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. , Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture.
Nutrition Facts : Calories 412 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
ZIPPY PASTE FOR PORK TENDERLOIN
Make and share this Zippy Paste for Pork Tenderloin recipe from Food.com.
Provided by 5thCourse
Categories Very Low Carbs
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Blend into a paste.
- Add more flour if too thin.
- Rub all over your tenderloin!
Nutrition Facts : Calories 240.3, Fat 15.5, SaturatedFat 2, Sodium 278.1, Carbohydrate 23.8, Fiber 4.8, Sugar 7, Protein 5.3
ORIENTAL ZIPPY PASTE
This paste can be used to make your own instant noodles, spring rolls, stir fry, fried rice, and I even used it to make meatloaf. You can store your Oriental Zippy Paste in a jar in the refrigerator for 2 months. It never lasts that long in my house. This paste will be sticky and jam like in appearance.
Provided by Chef-slim
Categories Asian
Time 18m
Yield 15-20 Ounces, 16 serving(s)
Number Of Ingredients 7
Steps:
- Peel Garlic bulbs and cloves. You can soak cloves in Hot water to make it easier to get the papery shell off.
- Peel Onions and cut each into 4 quarters.
- Use a food processor or blender. Place the cloves and the onions into the device, pulse to rough chop to your desired consistency. I like it chunkier, but you can even pulse until it is a puree.
- Heat 2 Tablespoons of olive oil in a 12 inch skillet over medium high heat. Add garlic and onions, sauté' until golden brown.
- Add Balsamic Vinegar and Fish Sauce to the pan, stir well to deglaze the bits that might be stuck to your pan. Simmer for 4-5 minutes. When the mixture has reduce in volume, add the brown sugar and the chili garlic sauce. ( I tend to use a 1/2 cup of chili garlic sauce for mild heat, I will add more if I want it to be medium to hot spicy.) Stir mixture frequently as it cooks, to dissolve the sugar. The paste is done when it is shiny and jam like in consistency.
- You can store your paste in a glass jar in the refrigerator for up to 2 months.
- See how I use the paste by looking at my other recopies with the term zippy in the title.
Nutrition Facts : Calories 72.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 1.4, Sodium 181.1, Carbohydrate 12, Fiber 0.7, Sugar 7.6, Protein 1.2
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HOMEMADE LOTUS SEED PASTE (莲蓉馅)
From omnivorescookbook.com
5/5 (3)Total Time 9 hrs 50 minsCategory Homemade IngredientCalories 67 per serving
- Rinse the lotus seeds, then cover them with 1 inch (2.5 cm) of water. Soak overnight (or at least 3 hours).
- Option 1 - Cook on the stove: Add the split seeds to a pot and cover with an inch (2.5 cm) of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, covered with the lid slightly ajar (to prevent it boiling over), for 1 hour. The seeds are done when you can mash them with a fork and the water is milky. Keep an eye on the water level, as you may need to add more during the simmering.
- Add a quarter of the sugar and a quarter of the oil to a medium-sized stainless pan (*Footnote 2). Shake the pan so the sugar and oil spread out. Turn the heat to low and cook, swirling the pan occasionally, until the sugar turns a light amber color. Do NOT stir, which will cause the sugar to crystalize.
- Store the fully cooled lotus seed paste in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 weeks.
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