Tag: asian food

Main Dish

Korean Fried Chicken Wings

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The best Korean fried chicken wings! My family are fans of fried chicken. We love using this chicken mix because it is delicious. The fried chicken turns out perfect every time. So crispy and crunchy! 

You can purchase this chicken mix at the Asian grocery store, Amazon, and on the Weee! app. Use my Weee! link to get $20 off your first order here!

Ingredients:

  • 4 lbs chicken wings
  • 1 ½ bag CJ Beksul Korean Fried Chicken Mix
  • 2 tsp Salt

Chicken Mix:

  • 4 cups chicken mix
  • 2 cups water

This recipe is really simple and easy. First, heat the oil. I’m using an air fryer at 350 degrees. Next, mix the chicken mix with water. The batter should have a nice flowing consistency.

Then season the chicken with salt. Keep in mind that the chicken mix already has some seasoning in it so you don’t need a lot of seasoning for the chicken.

In a tight container or big Ziploc bag, pour in some chicken mix.

Dip the wings into the batter then in the mix. Keep the wing in the mix.

Once the container is full, close the container lid and shake it vigorously. Now it’s ready to be fried. 

Note: you’ll want to keep adding more chicken mix into the container as you toss more chicken into it.

Deep fry for about 10 minutes or until 165 degrees F. Repeat until all chicken wings are cooked. 

Enjoy these Korean fried chicken wings!

Print Recipe

Korean Fried Chicken Wings

Prep Time15 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian
Keyword: chicken, korean
Servings: 10

Ingredients

  • 4 lbs Chicken wings
  • 1 1/2 bag CJ Beksul Korean Fried Chicken Mix
  • 2 tsp Salt
  • 2 cups water
  • Oil (for frying)

Instructions

  • First, heat the oil. I'm using an air fryer at 350 degrees.
  • Next, mix the chicken mix with water. Then season the chicken with salt. In a tight container or big Ziploc bag, pour in some chicken mix.
  • Dip the wings into the batter then in the mix. Keep the wing in the mix. Once the container is full, close the container lid and shake it vigorously. Now it's ready to be fried.
  • Note: you'll want to keep adding more chicken mix into the container as you toss more chicken into it.
  • Deep fry for about 10 minutes or until 165 degrees F. Repeat until all chicken wings are cooked.
  • Enjoy!

Notes

The chicken mix already has some seasoning in it so you don’t need a lot of seasoning for the chicken.
Main Dish

Mongolian Beef

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Mongolian beef is thin slices of beef that are simmered in soy sauce, brown sugar, garlic, and ginger. Cornstarch helps make the sauce thickens to coat the beef. It has a sweet, spicy, and savory flavor. 

I live in a town that is limited to good Chinese food. This is so easy to make. Homemade is better than takeout. My husband approves!

Ingredients: 

  • 2 tbsp vegetable oil 
  • 1 lb beef steak or chuck roast (trim off fat)
  • 1 cup broccoli
  • 1/2 cup mushrooms, cut into small pieces
  • 1 red bell peppers, cut into strips
  • 3 stalks green onion, cut into 3-4 pieces
  • 1 small onion, diced
  • 1 tsp salt 
  • 1 tsp black pepper

Mongolian Beef Sauce Ingredients

  • 1 tbsp ginger, minced or 2 tsp ginger powder 
  • 4-5 garlic cloves, minced or 2 tsp garlic powder
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 cup cornstarch
  • 2-4 Birds eye chili peppers, sliced (optional)

Instructions:

Cut the broccoli, mushrooms, bell pepper, green onions, and onions. Set aside.

Mongolian Beef

Cut the beef into thin slices and set.

Beef

Minced the garlic and ginger. Sliced the peppers.

In a small bowl, add soy sauce, water, brown sugar, and cornstarch. Mix well then add in garlic, ginger, and chili peppers. 

In a frying pan, heat up the oil on medium heat. When the oil is hot, cook the beef. Add salt and black pepper.

Add the vegetables when the beef is cooked and stir for 2 minutes. 

Pour the sauce over. Stir until the sauce thickens then turn off the stove.

Served with rice. Enjoy!

Mongolian Beef
Print Recipe

Mongolian Beef

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 6

Ingredients

  • 2 tbsp Vegetable Oil
  • 1 lb beef steak or chuck roast trim off fat
  • 1 cup Broccoli
  • 1/2 cup mushrooms cut into small pieces
  • 1 red bell peppers cut into strips
  • 3 stalks green onion cut into 3-4 pieces
  • 1 small onion diced
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tbsp ginger, minced or 2 tsp ginger powder
  • 4-5 Garlic cloves, minced or 2 tsp garlic powder
  • 1/2 cup low sodium soy sauce
  • 1/2 cup Water
  • 1/2 cup Brown sugar
  • 1/2 cup Cornstarch
  • 2-4 Birds eye chili peppers sliced (optional)

Instructions

  • Cut the broccoli, mushrooms, bell pepper, green onions, and onions. Set aside. Cut the beef into thin slices and set.
  • Minced the garlic and ginger. Sliced the peppers. In a small bowl, add soy sauce, water, brown sugar, and cornstarch. Mix well then add in garlic, ginger, and chili peppers.
  • In a frying pan, heat up the oil on medium heat. When the oil is hot, cook the beef. Add salt and black pepper.
  • Add the vegetables when the beef is cooked and stir for 2 minutes.
  • Pour the sauce over. Stir until the sauce thickens then turn off the stove.
  • Served with rice. Enjoy!
Main Dish

Vermicelli Noodle Salad

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This Vietnamese vermicelli noodle salad dish is very light and delicious. It is served with meats of your choice, veggies, and a Vietnamese rice vinegar dressing called nuoc cham. It’s a versatile meal so you can basically add anything you want in it. It’s very refreshing and fulfilling. 

Ingredients:

4 oz dried Vermicelli noodles

1 cup Iceberg lettuce 

2 carrots, shredded

2 green onions, sliced

¼ cup cilantro, chopped

1 cucumber, peeled and sliced

1 cup bean sprouts

Roast red pork 

Vietnamese ham (Gio-lua)

Vietnamese Ham (Gio-lua)

Other things you can add:

Grilled chicken

Mint 

Thai basil 

Shrimp 

Egg rolls

Peanuts 

nuoc cham sauce:

1 tsp rice vinegar or white vinegar

½ cup water

2 cloves garlic, minced or 1 tsp garlic powder

1 lime, juiced

¼ cup fish sauce

3 tbsp sugar

1-2 Bird’s eye chili pepper, minced 

2 tsp Sriracha



Instructions: 

Boil the vermicelli noodles until cook. Drain and rinse under cold water then set aside in a colander.

Combined the vermicelli noodles with the veggies and meat. Served with nuoc cham sauce. 

roast red pork

Roast Red Pork recipe here

Hmong egg rolls

Egg Roll recipe here

Print Recipe

Vermicelli Noodle Salad

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients

  • 4 oz dried Vermicelli noodles
  • 1 cup Iceberg lettuce
  • 2 Carrots shredded
  • 2 Green onions sliced
  • 1/4 cup Cilantro chopped
  • 1 Cucumber peeled and sliced
  • 1 cup Bean sprouts
  • Roast red pork
  • Vietnamese Ham (Gio-lua)
  • Grilled chicken optional
  • Mint optional
  • Thai basil optional
  • Shrimp optional
  • Egg rolls optional
  • Peanuts optional
  • 1 tsp rice vinegar or white vinegar
  • 1/2 cup Water
  • 2 tsp cloves garlic minced or 1garlic powder
  • 1 Lime juiced
  • 1/4 cup Fish Sauce
  • 3 tbsp sugar
  • 1-2 Bird's eye chili pepper minced
  • 2 tsp Sriracha

Instructions

  • Boil the vermicelli noodles until cook. Drain and rinse under cold water then set aside in a colander.
  • Combined the vermicelli noodles with the veggies and meat. Served with nuoc cham sauce.
Appetizers

Roast Red Pork

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roast red pork

Roast red pork is very flavorful and so delicious. It is made and served with many meals. I like to include these pork with spring rolls and vermicelli noodle salad. 

The color of the seasoning mix is red and it will stain. I usually wear gloves while rubbing the seasoning on the meat or else my fingers and hand will be red. If you like, you can add some bbq sauce on top and serve it with veggies on the side. 

Ingredients: 

1 lb lean Pork loin roast, boneless

2 tsp salt 

¼ cup Roast red pork seasoning mix



Instructions:

Broil oven at 425. Line a sheet pan with foil and spray Pam. 

Trim off any fat part off the pork roast.

roast red pork

Cut the pork roast into chunks that are 2-3 inches wide.

Get a food safety glove and put it on so your hand or fingers won’t be red. 

roast red pork

Sprinkle the salt on the meat. Then rub the roast red pork seasoning on. 

roast red pork

Put the meat on the foiled sheet pan and cook it for 35-45 minutes or until cooked. 

Flip the meat every 15 minutes or so.

When the meat is cooked, take it out of the oven to cool down for 5 minutes.

roast red pork

Thinly slice the pork and enjoy.

roast red pork
Print Recipe

Roast Red Pork

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

Ingredients

  • 1 lb lean Pork loin roast boneless
  • 2 tsp Salt
  • 1/4 cup Roast red pork seasoning mix

Instructions

  • Broil oven at 425. Line a sheet pan with foil and spray Pam.
  • Trim off any fat part off the pork roast.
  • Cut the pork roast into chunks that are 2-3 inches wide.
  • Get a food safety glove and put it on so your hand or fingers won't be red.
  • Sprinkle the salt on the meat. Then rub the roast red pork seasoning on.
  • Put the meat on the foiled sheet pan and cook it for 35-45 minutes or until cooked.
  • Flip the meat every 15 minutes or so.
  • When the meat is cooked, take it out of the oven to cool down for 5 minutes.
  • Thinly slice the pork and enjoy.
Appetizers

Hmong Egg Rolls Recipe

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If you have never had Hmong Egg Rolls before, you have to try. It’s so delicious and flavorful that you’ll want more. I have made egg rolls for so many people and every one of them always tells me that it’s very delicious; the best egg rolls that they ever had. Once you’ve tried Hmong Egg Rolls, you’ll want to make them yourself instead of ordering it from Chinese restaurants.

Hmong egg rolls

Egg rolls are a very popular dish to make. Hmong people make it during birthdays, weddings, baby showers, holidays, gatherings, events, etc. It’s always a success because it’s so yummy. Egg rolls are usually served with sweet chili sauce, peanut sauce, or Thai chili pepper sauce. The sauce helps add more flavors to it. My personal favorite is the spicy peanut sauce.

Egg rolls are one of my favorites growing up. Whenever my family makes egg rolls, my sisters and I would help my mom roll them. We probably make about 50-75 egg rolls each time. My mom usually eye ball all the seasonings so it taste kind of different each time. I guess that’s whom I got it from. I eye ball the seasonings too until I decided I needed a recipe for my blog.

You can get the egg roll wrappers and bean thread noodles at any Asian grocery stores. Some grocery stores do carry the bean thread noodles in the Asian isle too.

Ingredients:

  • 2 Pack (25 sheets) TYJ Spring Roll Pastry wrappers (or 1 pack with 50 sheets)
  • 1 ½ lbs Ground meat of your choice (beef, pork, chicken, turkey)
  • 1 large Cabbage, shredded
  • 3 Carrots or 1 bag of shredded carrots
  • 4 Bundles of Bean thread noodles
  • 5 Stalks of Green Onions
  • ½ cup Cilantro, chopped
  • 2 Eggs
  • 1 Egg yolk, for sealing
  • 1/4 cup Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder

Directions:

First, take out the egg rolls wrapper from the freezer and let it thaw at room temperature. Prep the ingredients by soaking the bean thread noodles, shred the cabbage, shred the carrots, cut the green onions, and chop the cilantro.

When the noodles are soft, let it drain. Then cut the noodles until they are about 2-3 inches and not too long.

In a large bowl, combine the cabbage, carrots, green onions, bean thread noodles, ground meat, and eggs. Sprinkle salt, black pepper, and garlic powder. Add Oyster sauce and hoisin sauce.

Hmong egg roll

Wearing a cooking glove, use your hands to fold everything together until well blended.

Hmong egg roll

Crack an egg yolk into a small bowl. This is for sealing the egg rolls.

egg yolk

Peel the egg roll wrappers into a plate. Wrap the egg rolls tightly (shown in the pictures) and seal it using the egg yolk.

egg roll wrappers

Hmong egg roll Hmong egg roll Hmong egg roll Hmong egg roll Hmong egg roll

Fry the egg rolls on a medium heat (350 degrees) for 8-10 minutes or until golden brown.

Hmong egg roll

When it is cooked, stand the egg rolls up in a bowl with paper towel to drain the excess oil.

Hmong egg roll

Be careful, it is hot! Enjoy!

Hmong egg roll

Hmong egg rolls
Print Recipe

Hmong Egg Rolls Recipe

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour

Ingredients

  • 2 Pack (25 sheets) TYJ Spring Roll Pastry wrappers (or 1 pack with 50 sheets)
  • 1 ½ lbs Ground meat of your choice (beef, pork, chicken, turkey)
  • 1 large Cabbage, shredded
  • 4 Bean Thread Noodles bundles
  • 5 Stalks of Green Onions
  • 1/2 cup Cilantro, chopped
  • 2 Eggs
  • 1 Egg Yolk for sealing
  • 1/4 cup Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic Powder

Instructions

  • First, take out the egg rolls wrapper from the freezer and let it thaw at room temperature. Prep the ingredients by soaking the bean thread noodles, shred the cabbage, shred the carrots, cut the green onions, and chop the cilantro.
  • When the noodles are soft, let it drain. Then cut the noodles until they are about 2-3 inches and not too long.
  • In a large bowl, combine the cabbage, carrots, green onions, bean thread noodles, ground meat, and eggs. Sprinkle salt, black pepper, and garlic powder. Add Oyster sauce and hoisin sauce. Wearing a cooking glove, use your hands to fold everything together until well blended.
  • Crack an egg yolk into a small bowl. This is for sealing the egg rolls. Peel the egg roll wrappers into a plate. Wrap the egg rolls tightly (shown in the pictures) and seal it using the egg yolk.
  • Fry the egg rolls on a medium heat (350 degrees) for 8-10 minutes or until golden brown. When it is cooked, stand the egg rolls up in a bowl with paper towel to drain the excess oil.
  • Be careful, it is hot! Enjoy!