Category: Asian Fusion

Easy Stir-Fried Squid Recipe

Stir-fried squid is a delicious and popular dish in many Asian cuisines. It is quick to prepare and can be enjoyed as a main course or as part of a larger meal.

Stir-fried squid is a delectable and versatile dish that showcases the tender and delicate flavors of squid. The dish is commonly found in various Asian cuisines, including Chinese, Thai, and Korean. The recipe typically involves sautéing squid pieces with a combination of vegetables, aromatics, and a savory sauce.

To prepare stir-fried squid, the first step is to clean and cut the squid into bite-sized pieces. The squid is then quickly stir-fried in a hot wok or skillet with garlic and onions until it turns opaque and curls up. Vegetables like bell peppers are often added to the stir-fry for a pop of color and crunch. A sauce made from soy sauce, oyster sauce, fish sauce, sugar, and other seasonings is then poured over the squid and vegetables, coating them in a savory and umami-rich glaze. The dish is finished off with a garnish of fresh cilantro or green onions for added freshness and aroma.

The result is a delightful combination of tender squid, crisp vegetables, and a savory sauce that blends together perfectly. The squid remains tender and succulent when properly cooked, and its mild flavor pairs well with vibrant vegetables and aromatic seasonings. The stir-frying technique ensures that the dish is cooked quickly at high heat, retaining the squid’s natural texture and preventing it from becoming rubbery. The dish is often served with steamed rice or noodles, allowing you to enjoy the flavorsome sauce along with the tender squid and vegetables.

A stir-fried squid is a fantastic option for seafood lovers seeking a flavorful and easy-to-make dish. Whether you’re looking for a quick weeknight dinner or planning a special Asian-inspired meal, this recipe offers a delightful combination of textures and flavors that will satisfy your taste buds. Give it a try and savor the deliciousness of stir-fried squid!

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Easy Stir-Fried Squid Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MAINCuisine: AsianDifficulty: Easy

Stir-fried squid is a delicious and popular dish in many Asian cuisines. It is quick to prepare and can be enjoyed as a main course or as part of a larger meal.

Ingredients

  • 1 pound (450 grams) squid, cleaned and cut into bite-sized pieces

  • 2 tablespoons vegetable oil

  • 3 cloves garlic, minced

  • 1 small onion, thinly sliced

  • 1 bell pepper, thinly sliced

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon fish sauce

  • 1 teaspoon sugar

  • 1/2 teaspoon sesame oil

  • Freshly ground black pepper, to taste

  • Fresh cilantro or green onions for garnish (optional)

Directions

  • Heat the vegetable oil in a large wok or skillet over medium-high heat.
  • Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant.
  • Add the sliced onion and bell pepper to the wok and stir-fry for 2-3 minutes until they begin to soften.
  • Push the vegetables to one side of the wok and add the squid to the empty space. Stir-fry the squid for about 2-3 minutes until it turns opaque and curls up. Be careful not to overcook the squid as it can become tough.
  • In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, sesame oil, and black pepper. Pour the sauce mixture over the squid and vegetables in the wok.
  • Stir-fry everything together for another 1-2 minutes, ensuring the squid and vegetables are evenly coated with the sauce.
  • Taste and adjust the seasoning if needed. You can add more soy sauce, fish sauce, or sugar according to your taste preferences.
  • Remove the wok from the heat and garnish with fresh cilantro or green onions if desired.
  • Serve the stir-fried squid hot with steamed rice or noodles. It makes a great main course or a flavorful addition to a larger Asian-inspired meal.
  • Enjoy your homemade stir-fried squid!

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IMAGE SOURCE: 대경라이프, CC BY-SA 4.0, via Wikimedia Commons

Easy Mongolian Beef Recipe

Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce.

Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce. The dish is often served over rice or noodles and is known for its bold flavors and tender beef.

To make Mongolian beef, thinly sliced beef is first marinated in a mixture of soy sauce, cornstarch, and other seasonings for at least 30 minutes. The beef is then stir-fried with garlic, ginger, and sliced onions until browned and tender. A sauce made with soy sauce, brown sugar, hoisin sauce, and other seasonings is added to the pan and simmered until thickened. The dish is then garnished with sliced scallions and sesame seeds.

While the dish is Mongolian beef, it has no connection to traditional Mongolian cuisine. Instead, it is believed to have originated in Chinese-American restaurants in the United States.

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Easy Mongolian Beef Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: Chinese-AmericanDifficulty: Easy
Servings

4

servings

Mongolian beef is a popular Chinese-American dish consisting of sliced beef, stir-fried with vegetables, and a savory brown sauce.

Ingredients

  • 1/2 kilo flank steak, sliced thinly against the grain

  • 1/4 cup cornstarch

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, minced

  • 1/2 cup low-sodium soy sauce

  • 1/2 cup water

  • 1/2 cup brown sugar

  • 1/4 cup hoisin sauce

  • 1/4 teaspoon red pepper flakes (optional)

  • 3 green onions, sliced

Directions

  • In a large bowl, toss the sliced flank steak with cornstarch until evenly coated. Set aside.
  • In a separate bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, and red pepper flakes (if using) until well combined. Set aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and stir-fry for 30 seconds, or until fragrant.
  • Add the beef to the skillet and stir-fry for 2-3 minutes, or until browned and crispy on the outside. Remove the beef from the skillet and set aside.
  • Pour the sauce into the skillet and bring to a boil. Reduce the heat to low and let the sauce simmer for 2-3 minutes, or until it thickens.
  • Add the beef back to the skillet and toss to coat it with the sauce. Stir-fry for an additional 1-2 minutes, or until the beef is heated through and the sauce is evenly distributed.
  • Transfer the Mongolian Beef to a serving dish and garnish with sliced green onions. Serve hot with steamed rice or noodles.
  • Enjoy your delicious Mongolian Beef!

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Easy Crispy Lechon Macau Recipe

Lechon Macau, also known as Macau-style roasted pork, is a popular dish in Macau and other parts of Asia.

Lechon Macau, also known as Macau-style roasted pork, is a popular dish in Macau and other parts of Asia. It is made by marinating a whole pig in a mixture of spices and herbs, then roasting it over charcoal until the skin is crispy and the meat is tender and juicy.

The marinade typically includes ingredients such as soy sauce, Chinese five-spice powder, garlic, and sugar. The pig is then roasted slowly over charcoal, often using a special oven or roasting box called a “lechonero.”

Lechon Macau is usually served with a variety of side dishes, such as steamed rice, stir-fried vegetables, and dipping sauces like hoisin sauce or sweet chili sauce. It is a popular dish for special occasions and celebrations and is often served at Chinese New Year and other festive events.

Overall, Lechon Macau is a delicious and flavorful dish that is sure to satisfy anyone’s craving for crispy, savory pork.

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Easy Crispy Lechon Macau Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: ChineseDifficulty: Easy

Lechon Macau, also known as Macau-style roasted pork, is a popular dish in Macau and other parts of Asia.

Ingredients

  • 1 kg pork belly

  • 2 to 3 pcs bay leaves

  • 2 to 3 pcs star anise

  • 1/2 head garlic, crushed

  • Chinese five-spice powder

  • Salt

  • Pepper

Directions

  • In a cooking pot, place the pork belly and add water to cover the pork up to about 1 inch.
  • Add the star anise, garlic, bay leaves, and about 1 tbsp of salt.
  • Bring to a boil and simmer for 30 to 45 minutes or until meat is tender.
  • Remove from the cooking pot, drain, and let it cool down.
  • Using a fork, prick the pork skin all the way down to the meat layer. The skin should be pricked as close as possible.
  • Rub the skin and the meat with salt.
  • Combine the Chinese five-spice powder and pepper then rub the mixture on the skin and meat also.
  • Marinate the pork belly with the rub for 30 to 45 minutes.
  • Arrange the pork in a baking tray or aluminum tray (make sure it’s skin side up and there is enough space between the pork rashers).
  • Preheat the oven to 250C.
  • Place the baking tray or aluminum tray at the center when the oven is hot.
  • Roast for 30 to 45 minutes.
  • Watch the pork belly, if the skin suddenly changes color, reduce the oven temperature to 200C.
  • Let it roast till the pork skin is blistered and the color turned golden brown.
  • Remove from oven and let rest the meat for at least 8 to 10 minutes.
  • When serving, chop it into smaller pieces and match them with your favorite dipping sauce. Enjoy!

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Easy Bacolod Chicken Inasal Recipe

Bacolod Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental.

Bacolod Chicken Inasal: A Delicious Taste of Negros Occidental

Bacolod Chicken Inasal, also known as “chicken barbecue,” is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental. It is a grilled chicken marinated in a unique blend of vinegar, lemon and lime juice (or calamansi juice), and spices, and served with a side of steamed rice and a spicy dipping sauce made of soy sauce, vinegar, and chili peppers.

The dish’s unique flavor comes from the marinade, which is made of a combination of local ingredients, including coconut vinegar, annatto seeds, ginger, garlic, and lemongrass. The chicken is marinated overnight to allow the flavors to fully penetrate the meat, resulting in a tender and juicy texture that is bursting with flavor.

One of the main characteristics of Bacolod Chicken Inasal is its distinctive color. The annatto seeds in the marinade give the chicken a bright, reddish-orange hue, making it easily recognizable from other types of chicken barbecue.

The dish is usually grilled over hot charcoal, which adds a smoky flavor to the chicken, and the constant basting with the marinade ensures that it remains moist and flavorful. Some vendors also grill it over an open flame, giving the chicken a slightly charred and crispy skin.

Bacolod Chicken Inasal is not just a dish; it’s a cultural icon of Negros Occidental. It is said that the dish originated from street vendors who sold chicken barbecue on bamboo skewers during the annual Panaad Festival, a celebration of the province’s diverse culture and heritage. The dish became so popular that it eventually became a mainstay in many restaurants and food establishments in the region.

Today, Bacolod Chicken Inasal has become a national dish, with many establishments offering their own take on the classic recipe. The dish’s popularity has also spread beyond the Philippines, with many Filipino restaurants in other countries offering it on their menus.

In addition to its delicious taste, Bacolod Chicken Inasal is also a healthier alternative to other types of chicken barbecue. The marinade contains less sugar and fat compared to different barbecue marinades, making it a great option for those who are health-conscious.

If you ever find yourself in Bacolod City or Negros Occidental, trying out Bacolod Chicken Inasal is a must. It’s a flavorful and cultural experience you won’t forget, and it will surely leave you wanting more.

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Easy Bacolod Chicken Inasal Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

Bacolod Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental.

Ingredients

  • 1 kilo chicken; breast and wings preferred

  • 4 stalks of lemongrass; cut into short, thin strips

  • 1 lemon; juice extracted

  • 1 lime; juice extracted

  • 1 tbsp vinegar

  • 4 cloves garlic; crushed

  • 2 tablespoons 7-Up or Sprite soda

  • ground black pepper

  • 1/4 cup annatto seeds

  • 2 tablespoons butter

  • chili pepper flakes (optional)

  • skewers for grilling (or barbeque stick)

  • salt to taste

  • cooking oil

  • Dipping Sauce

  • soy sauce

  • vinegar

  • chili pepper

Directions

  • In a bowl, marinate the chicken overnight in salt, pepper, garlic, lemongrass, lime and lemon juice, vinegar, and 7-up or Sprite soda. Set aside.
  • Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
  • Prepare a mixture for basting by mixing annatto oil, marinade, and butter. Pan boil for a few minutes and season with salt and MSG if desired.
  • Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.
  • Prepare your dipping sauce by combining soy sauce, vinegar, and chili peppers per your preference.
  • Serve with hot rice. Enjoy!

Notes

  • Tip: You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar to the marinade is good if you intend to preserve the leftover chicken inasal in a day or two.

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Easy Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Easy Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Shrimp is popular in the Philippines. Shrimp is usually the first choice when eating in a restaurant. Many dishes can be cooked with shrimp as the main ingredient. There is Nilasing na Hipon, Halabos na Hipon, Camaron Rebosado, Sinigang na Hipon and Shrimp Tempura to name a few.

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Easy Buttered Garlic Shrimp Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Ingredients

  • 1 Kilo Shrimp

  • 1/4 bar of butter

  • Garlic, chopped

  • 2 cups of lime soda (7 UP or Sprite)

  • Parsley

  • Salt and pepper

Directions

  • Soak the shrimp in lime soda (7 UP or Sprite) for 10 minutes.
  • Melt the butter in a frying pan.
  • Add the chopped garlic and saute until it turns brown.
  • Add the soaked shrimp and wait until the shrimp is cooked.
  • Add the parsley, salt, and pepper then stir.
  • If the sauce is too much, separate the shrimp then wait until the sauce evaporates.
  • Remove from heat and transfer to a serving plate. Enjoy!

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Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

Special Pancit Canton Recipe

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

This special Pancit Canton recipe is packed with yummy ingredients. You will find that cooking Pancit Canton is not complicated and involves only a few steps.

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Special Pancit Canton Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

Pancit Canton is usually part of the menu during birthday parties. “Pampahaba ng buhay” (to lengthen life) as the long noodles of Pancit Canton (or any other noodle dish) are associated with long life.

Ingredients

  • 250 g dry canton noodles

  • 1 cup chicken breast, thinly sliced

  • 1 cup chicken liver

  • 1/2 cup kikiam

  • 1/2 cup fish ball

  • 1 cup snow peas

  • 1 medium carrot, julienned

  • 8 to 10 string beans, chopped

  • 1/2 cup celery, finely chopped

  • 1/2 cup green and red bell pepper

  • 1 head medium cabbage, chopped

  • 4 cloves garlic, minced

  • 1 onion, chopped

  • 2 tbsp soy sauce

  • 1 tsp ground black pepper

  • 1 chicken broth cube

  • 3 cups water

  • 2 tbsp cooking oil

Directions

  • In a pan, heat the cooking oil then sauté the garlic and onion.
  • Add the chicken breast, chicken liver, kikiam, and fish ball and cook until the outer parts turn light brown.
  • Add the soy sauce, pepper, and chicken broth cube. Stir.
  • Put in snow peas, carrots, and string beans. Stir.
  • Add water then bring it to a boil.
  • Put in the canton noodles, celery, green and red bell pepper, and cabbage.
  • Cook until the liquid has been absorbed by the noodles.
  • Serve and enjoy!

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Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices. It is usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is rice wine. Modern versions can use other types of alcohol, like gin, beer, or white wine.

The dish is anglicized as drunken shrimp or crispy fried drunken shrimp. It is not related to the Chinese dish of the same name which uses raw (usually live) or boiled shrimp and is not battered.

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Easy Nilasing Na Hipon Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Main, AppetizersDifficulty: Easy

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Ingredients

  • 1/2 Kilo hipon (shrimps)

  • 3 cups flour

  • 2 cups white wine

  • 1 tsp salt

  • 1 tsp ground black pepper

  • 3 cups cooking oil

Directions

  • Put the shrimp in a bowl and marinate them in white wine (or liquor) for 30 to 40 minutes.
  • Combine the flour, salt, and pepper in a clear plastic bag and mix well by shaking the bag.
  • Put the shrimps in the plastic bag and shake until all the shrimps are fully coated with the flour mixture.
  • In a deep pot or pan, pour in the cooking oil and deep fry the shrimp until the shrimp floats.
  • Remove from the pot and place on a plate with a napkin or paper towel to absorb the excess oil.
  • Serve with spiced vinegar. Enjoy!

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Easy Okinawa Milk Tea Cheesecake Recipe

Okinawa milk tea is a cool refreshing treat to beat the heat. This cold black tea is smooth with a rich velvety flavor.

Easy Okinawa Milk Tea Cheesecake Recipe

Okinawa milk tea is a cool refreshing treat to beat the heat. This cold black tea is smooth with a rich velvety flavor.

This recipe is brought to you by InJoy Philippines.

Upgrade your simple Okinawa Milk Tea with this simple recipe! Make it cheesier and creamier with inJoy Cream Cheese perfect as wall design to the cup and floater! Make your milk tea menu instagrammable!

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Easy Okinawa Cheesecake Milk Tea Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: BEVERAGEDifficulty: Easy

Okinawa milk tea is a cool refreshing treat to beat the heat. This cold black tea is smooth with a rich velvety flavor.

Ingredients

Directions

  • Create Heavy Cream Cheese by adding 500g of InJoy Cream Cheese powder in 1L COLD Water and whip at full speed until fully aerated.
  • Add cooked Tapioca Pearl to your cup
  • Spread around 1 tbsp of Heavy Cream Cheese on the sides of the glass.
  • Add 320g of Okinawa Milk Tea
  • Add 50g of Cream Cheese floater on top
  • Garnish with Crushed Grahams on top

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Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly).

Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly). It is similar to pork adobo and hamonado except that it characteristically uses fermented black soybeans (tausi).

The defining ingredient of humba is the fermented black beans (tausi), without which it is basically just a slightly sweeter Philippine adobo. Like adobo it has many different variants.

The most basic humba recipe uses fatty cuts of pork, usually pork belly (liempo). It is marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The pork is then sautéed with garlic. Once the meat is half-cooked and lightly browned, water is added to the rest of the ingredients, fermented black beans, and sugar. Banana blossoms may also be added. It is then allowed to simmer for a few hours until the meat is very tender. Alternatively, it can be cooked in a pressure cooker to cut down the cooking time. It is eaten with white rice.

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Easy Pork Humba Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly).

Ingredients

  • 1/2 kg pork belly, cut into serving pieces

  • 2 tbsp salted black beans (tausi)

  • 1/2 cup dried banana blossoms

  • 1 tbsp garlic, crushed

  • 1 small onion; chopped

  • 1/3 cup vinegar

  • 1/4 cup soy sauce

  • 1/4 cup brown sugar

  • 3 bay leaves

  • 1 cup rice water

  • 1/4 tbsp ground black pepper (or whole peppercorn)

  • Cooking oil

Directions

  • Marinate pork belly in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.
  • In a saucepan, sauté garlic and onion.
  • Add in marinated pork. Reserve marinade for later.
  • Stir fry for a few minutes until the pork starts to render its oily fat.
  • Add rice water and marinade. Bring to a boil and then lower heat to medium.
  • Stew until most of the liquid has evaporated.
  • Add brown sugar while stirring once in a while.
  • Simmer until an oily sauce consistency is achieved.
  • Balance seasoning with soy sauce, vinegar, or sugar according to your taste.
  • Remove from heat and serve hot. Eat with rice. Enjoy!

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