7 easy recipes for your next dinner party | Soup, Noodles, Dessert & More!| Marion's Kitchen #AtHome
0:00 Introduction
0:29 10-minute Chinese Hot & Sour Soup
4:20 Super Tender Beef Stir-fry
9:39 Singapore Noodles
17:09 Classic Asian Greens - Thai & Chinese (Thai Stir-fried Morning Glory 'Pak Boong Fai Dang' & Chinese Garlic Broccoli
26:28 Chinese Fried Rice
32:10 Dim Sum Custard Tarts
37:47 Mama Noi taste testing the Dim sum custard tarts????
37:56 End message
Get the written recipes below!
10-minute Chinese Hot & Sour Soup:
Super Tender Beef Stir-fry:
Singapore Noodles:
Chinese Fried Rice:
Thai Stir-fried Morning Glory 'Pak Boong Fai Dang':
Chinese Garlic Broccoli:
Dim Sum Custard Tarts:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Kevin Curry's Shrimp and Squash Grain Bowl with Avocado Dressing | The Kitchen | Food Network
Everything's better in bowl form! Kevin Curry's Shrimp and Squash Grain Bowl with Avocado Dressing makes for the most-perfect light fall meal!
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Tex Mex Shrimp and Squash Grain Bowl with Avocado Dressing
RECIPE COURTESY OF KEVIN CURRY
Level: Easy
Total: 1 hr 25 min
Active: 50 min
Yield: 3 servings
Ingredients
Squash:
1 cup uncooked quinoa
3 cups 2-inch chunks butternut squash
Olive oil cooking spray, for the squash
2 teaspoons ground cumin
Sea salt and freshly ground black pepper
Avocado Dressing:
1/2 small avocado, pitted and peeled
3/4 cup unsweetened almond milk
1/3 cup chopped fresh cilantro
1/2 jalapeno, optional
1 1/2 tablespoons apple cider vinegar, optional
Juice of 1 lime, plus additional if needed
Sea salt and freshly ground black pepper
Grain Bowls:
1 tablespoon olive oil
2 teaspoons minced garlic
1/3 cup chopped red onion
1 pound jumbo shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon smoked paprika
3 cups chopped kale leaves
Juice of 1 lime, plus additional for garnish
Garnish: chopped fresh cilantro, sliced green onions
Directions
For the squash: Prepare the quinoa according to the package instructions. Set aside.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.
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Kevin Curry's Shrimp and Squash Grain Bowl with Avocado Dressing | The Kitchen | Food Network
How to Make Thai Squid with Shrimp Paste (ปลาหมึกกะปิพริกไทยดำ)
►Read the full recipe here:
Pla meuk pad kapi prik thai dam (วิธีทำ ปลาหมึกผัดกะปิพริกไทยดำ) - or a Thai style of stir fried squid with shrimp paste and black pepper, is a very simple Thai dish, but it’s so delicious as long as you love squid.
Here are the ingredients you'll need:
250 grams squid (ปลาหมึก)
1 head garlic (กระเทียม)
1 tbsp peppercorns (พริกไทยดำ)
¼ tbsp shrimp paste (กะปิ)
3 stalks green onion (ต้นหอม)
1 tbsp oyster sauce (น้ำมันหอย)
3 tbsp oil for stir frying (น้ำมัน)
Once you’ve prepared all your ingredients, it’s time to bring out the wok, turn your heat to hot, add in the oil for frying, and then begin to stir fry. Begin with the garlic and peppercorns, and then continue by adding the shrimp paste and stir fry until fragrant, but make sure you don’t burn it.
Finally, add in the squid, stir fry for just a few minutes until cooked, but don’t overcook it. Then add in the oyster sauce and green onions and turn off the heat.
This simple Thai squid recipe should only take about 15 - 20 minutes from start to finish, so it’s easy to make, and tastes delicious. Just make sure you have fresh squid!
See the full recipe here:
=============================================
This Thai recipe was made by Mark Wiens and Ying Wiens
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I can't stop eating this cabbage, carrot and apple salad. So fresh and crunchy!
This salad is super simple and takes only a few minutes to prepare. It's refreshing, crunchy and very tasty! If one of your goals this year is to lose some weight and eat healthier this salad could be one of your new favorites. It's delicious and very healthy! Hope you'll like this easy recipe too!
Ingredients:
200-400 g cabbage
1 carrot
1 green apple
Spring onion
Dill or parsley (optional)
Lemon juice
Olive oil
Salt
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Vietnamese Vegan Bento Box with Green Mango Salad, Fried Rice, and Fried Tofu with Green Onion sauce
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Filipino Spinach Laing ???? #homecooked
Laing is a Filipino dish traditionally cooked with taro leaves. The combination of coconut milk and shrimp paste, along with all the wonderful ginger and garlic flavor makes this dish super special, it always leaves you craving for more.
The word “laing” means withered or wilted, esp of leaves of fruits & veggies. Since it’s not very easy to find taro leaves in certain parts of the world, I decided to sub it with spinach. If you’re growing sweet potatoes this yr, their leaves are edible and might make another wonderful sub - I would just blanch them first. This dish also doesn’t use bamboo shoots traditionally (so you can leave it out), but I love experimenting in the kitchen, and don’t mind adding a little twist and bending traditional recipes once in a while (as long as it works). Below is my recipe. Feel free to adjust some of the ingredients according to your taste preference.
Ingredients:
2-3 lbs of your chosen meat (I used chuck roast beef)
-1 Garlic bulb, minced
-1 Onions/Shallots, minced
-1 big pc Ginger, thinly sliced
-6 TBSP shrimp paste (I used Kamayan brand, sweet)
-7 cups coconut milk (fave brand is Chaokoh, fresh is of course even better)
-16-32 oz spinach - the more the better (sub for other greens)
Optional ingredients:
-Thai Chilies
-1 can sliced bamboo shoots
-Lemongrass
1. Brown your meat in a pre-heated skillet/wok with your preferred cooking oil.
2. Once meat is brown, remove from skillet and sauté your garlic, onion, and ginger.
3. Once ginger is nice and fragrant, put the meat back in the skillet.
4. Add shrimp paste, and mix well with the meat.
5. Add bamboo shoots (if using), and coconut milk into the skillet.
6. Add the spinach, and mix it well with all your ingredients, then cover and let it simmer until spinach has wilted (about 10-15 mins).
7. Remove skillet from heat, and adjust the ingredients according to taste (add more shrimp paste or coconut milk if needed).
8. Serve with jasmine rice and enjoy! ????
Follow along for more recipes you can cook at home! ????
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