Thai Chili Chimichurri - Fiery Steak Dip
Thai Chili Chimichurri - Spicy twist on the traditional steak condiment.
Chimichurri is a flavor exploding compliment to grilled steak, veggies, dips and more. Mix together raw garlic, fresh parsley, peppers, vinegar and oil for a perfect steak topping. Prep in the morning and it’ll be ready by dinner.
Traditional Chimichurri is a bold and distinct condiment used for many types of meat and is apparently THE sauce of Argentina. We mix it up by adding 3 Thai chili peppers and the results are quite nice. This chimichurri recipe is easy to make with limited ingredients but don’t let the simplicity fool you. The sauce is PACKED with flavor.
Recipe below.
Ingredients:
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-5 cloves garlic, finely chopped or minced
3 Thai Chilis (about 1 tablespoon finely chopped chili)
1 teaspoon fresh oregano
1 teaspoon salt
1/2 teaspoon pepper ground black pepper
Instructions:
1. Wash and mince garlic, herbs, and peppers.
2. In a medium bowl, mix all of the ingredients together. Gently stir until well combined.
3. Let set for at least 2 hours. Serve over grilled fish, chicken, veggies, eggs, potatoes and all meats.
Note:Plastic wrap the bowl and it will keep for a few days though try to use in the first 24 hours for maximum freshness.
ENJOY!
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How To Make Peri Peri Sauce | Homemade Nandos Sauce Recipe
Here I will show you how to make your own peri peri sauce. This recipe is just like Nando’s marinade which you can use for tasty and juicy grilled chicken.
*Note - I forgot to include lemon juice in this video clip (very sorry) which I feel is one of the important ingredients for this recipe.
Full Written Recipe -
Blender I Use -
Simply add all the ingredients to a food processor and keep it stored in the refrigerator. You can marinate chicken breasts, thighs, or wings. Trust me, it will taste unbelievable fresh, spicy, and juicy. The blender I used is very powerful, but with a less powerful blender, you may need to use a strainer before you add the sauce to a pan.
Chili Recipe - How to Make Homemade Chili
Chili Recipe - How to Make Homemade Chili
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Boogie Woogie Bed by Audionautix is licensed under a Creative Commons Attribution license (
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The Spicy + Creamy Soup Recipe any NOODLE HEAD CAN MAKE!
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LEARN HOW TO MAKE AN EASY + QUICK SPICY NOODLE SOUP RECIPE TODAY!
LAY HO MA! This is definitely one of those fast to make and furious in flavour recipes. Join me in this episode and learn how to make an irresistible spicy noodle soup recipe right at home! Let's begin
Ingredients:
115g vermicelli noodles
1/2 cup + 2 tbsp coconut cream
40g broccolini
50g oyster mushrooms
5 water chestnuts
3 baby corn
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tbsp maple syrup
2 cups vegetable stock (
1 tbsp chopped green onions
2 tsp white sesame seeds
pinch of chili threads
1-2 tbsp chili oil (
Directions:
1. Bring some water to boil for the noodles. Soak the vermicelli noodles in the hot water for about 5min. Gently stir the noodles to keep them from sticking
2. Heat up a saucepan to medium heat. Add 2 tbsp of coconut cream and let it cook for about 2-3min
3. Add the broccolini and oyster mushrooms. Sauté for 4-5min. Then, add the water chestnuts and baby corn. Sauté for another couple of minutes
4. Add the doubanjiang and stir into the veggies. Add 1/2 cup of coconut cream and stir
5. Add the soy sauce, maple syrup, and vegetable stock. Turn the heat up and bring to a boil
6. When the noodles are done, strain them out and place them into the serving bowl
7. When the soup comes to a boil, carefully pour onto the noodles
8. Garnish with freshly chopped green onions, white sesame seeds, chili threads, and chili oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
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Wil's Photography + Video on Facebook: wyphotography
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Vegetable Soup with Fiery Chilli Pesto
SPICE UP YOUR WEEKLY MENU with this crazy delish Garlic Chili Noodles Recipe!
FIND YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE A LEGIT GARLIC CHILI NOODLES RECIPE TODAY!
LAY HO LAY HO! Before we get into this delicious recipe, I must warn you that it is incredibly addictive and you may want to eat this multiple times a week! Now that you've been warned, join me in this episode and learn how to make the savoury noodle lover's dream - a delicious garlic chili noodles recipe. Let's begin
Ingredients:
100g extra firm tofu
4-5 pieces garlic
small piece ginger
3 sticks green onion
3 tbsp avocado oil
3 tsp dark soy sauce
150g knife pare noodles
1 tbsp gochugaru
1 tbsp plantbased oyster sauce
Directions:
1. Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork
2. Finely chop the garlic, ginger, and green onions
3. Heat up a nonstick pan to medium heat. Add 1 tbsp of avocado oil followed by the crumbled tofu. Sauté for 3-4min
4. Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
5. Bring a pot of water to boil for the noodles
6. Place the nonstick pan back on medium low heat. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for about 2min
7. When the water comes to a boil, cook the noodles for 1 min less to package instructions (in this case, 3min). Stir occasionally to keep them from sticking
8. Add the gochugaru to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce
9. Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute
RUBY RED SMOKEY + SPICY CHILI OIL RECIPE HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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