Dried Shrimp and Chili Relish Fiery Thai-Style Dried Shrimp and Chili Relish (Nam Prik Goong Siap) Ingredients: 1/2 cup dried shrimp 6–8 dried red chilies (adjust to spice level), soaked in warm water 2 cloves garlic 2 shallots, peeled and halved 1 tablespoon fish sauce 1 tablespoon lime juice 1/2 teaspoon palm sugar (or brown sugar) 1 tablespoon vegetable oil Optional: chopped cilantro or sliced scallions for garnish Directions: In a dry skillet over medium heat, toast the dried shrimp until fragrant, about 1–2 minutes. Remove and set aside. In the same pan, lightly char the garlic and shallots until softened and slightly blackened, about 3–5 minutes. Drain the soaked chilies and remove stems. Using a mortar and pestle or food processor, pound or blend the chilies, garlic, and shallots into a coarse paste. Add toasted dried shrimp and continue pounding or pulsing until well combined but still slightly chunky. Stir in fish sauce, lime juice, sugar, and vegetable oil until evenly mixed. Taste and adjust seasoning if needed—balance of salty, sour, sweet, and spicy should shine. Serve with raw vegetables, grilled meats, or sticky rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 70 kcal | Servings: 6 servings (as a side condiment) #thaifood #namprik #driedshrimp #spicyrelish #asiancondiments #chilir elish #southeastasianfood #shrimpdip #fieryflavors #stickyricelove #authenticthai #thaicooking #spicygoodness #flavorbomb #chiliheat #traditionalcondiment #homemaderelish #umamirich #spicyshrimp #seafoodcondiment Looking to level up your spice game? This Dried Shrimp and Chili Relish brings the heat, the umami, and the perfect punch of flavor to every dish!

Chinese Chicken Stir-Fry with Green Beans and Chili Paste Spicy Chinese Chicken and Green Bean Stir-Fry with Garlic Chili Sauce Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced 2 tablespoons soy sauce 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon cornstarch 3 tablespoons vegetable oil, divided 12 oz green beans, trimmed 3 cloves garlic, minced 1 tablespoon ginger, minced 2 tablespoons Chinese chili paste (Doubanjiang or Sambal Oelek) 1 tablespoon oyster sauce 1 teaspoon sesame oil Salt and pepper to taste Cooked jasmine rice, for serving Directions: In a bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and marinate for 15 minutes. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 4–5 minutes until blistered and just tender. Remove and set aside. Add another tablespoon of oil to the pan. Stir-fry the marinated chicken in a single layer for 4–6 minutes until browned and cooked through. Remove from the pan. Add the remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant. Add the chili paste and cook for another 30 seconds. Return the chicken and green beans to the pan. Add oyster sauce and sesame oil. Toss everything together until evenly coated and heated through. Adjust seasoning with salt and pepper. Serve hot over jasmine rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 375 kcal | Servings: 4 servings #chinesechicken #stirfryrecipe #greenbeanstirfry #chiliwokchicken #asianflavors #easyweeknightmeal #homemadestirfry #garlicgingerchicken #chinesecuisine #sambaloelek #doubanjiangrecipe #spicyasianfood #onepanmeal #quickdinnerideas #takeoutfakeout #chiliheat #wokcooking #asianchickenrecipe #greenbeanrecipes #authenticflavors Bold, spicy, and full of umami! This Chinese Chicken Stir-Fry with Green Beans and Chili Paste is better than takeout.

Beef and Miso Soup Savory Japanese Beef and Miso Soup with Mushrooms and Greens Ingredients: 1/2 lb (225g) thinly sliced beef (sirloin or flank steak) 4 cups dashi broth (or low-sodium beef broth as substitute) 2 tbsp white miso paste 1 tbsp soy sauce 1 tbsp mirin 1 tsp sesame oil 1 cup shiitake mushrooms, sliced 1/2 block soft tofu, cubed 2 cups baby spinach 2 green onions, sliced 1 garlic clove, minced 1 tsp freshly grated ginger Cooked rice or soba noodles (optional for serving) Directions: In a medium pot, heat sesame oil over medium heat. Sauté garlic and ginger for 30 seconds until fragrant. Add the beef slices and cook until browned but still tender, about 2–3 minutes. Remove and set aside. Pour in the dashi broth and bring to a gentle simmer. Stir in mushrooms and tofu, and cook for 5–7 minutes. In a small bowl, mix miso paste with a few tablespoons of warm broth until dissolved, then stir back into the pot. Add soy sauce, mirin, and return beef to the pot. Simmer for another 2 minutes. Turn off the heat, stir in spinach, and let it wilt in the residual heat. Serve hot, topped with sliced green onions. Add a scoop of cooked rice or soba noodles to make it heartier. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 275 kcal | Servings: 2 servings #beefsoup #miso #japaneserecipes #comfortfood #quickdinner #easyweeknight #healthyrecipes #asianflavors #tofu #shiitake #spinachsoup #umami #homemadesoup #noodlesoup #misopaste #dinnerideas #heartybroth #beefandmiso #souprecipe #brothbased Warm up your soul with this umami-packed Japanese Beef and Miso Soup! It’s nourishing, comforting, and full of flavor in every slurp.

Tofu and Soy Sauce Pasta Umami Tofu Pasta with Garlic-Soy Glaze and Crisp Veggies Ingredients: 12 oz spaghetti or noodles of choice 1 tbsp sesame oil (or neutral oil) 14 oz extra-firm tofu, pressed and cubed 1 red bell pepper, thinly sliced 1 carrot, julienned 3 green onions, chopped 3 cloves garlic, minced 1 tbsp grated ginger 1/4 cup low-sodium soy sauce 1 tbsp rice vinegar 1 tbsp maple syrup or honey 1 tsp chili flakes or sriracha (optional) Toasted sesame seeds and cilantro for garnish Directions: Cook pasta according to package instructions. Drain and set aside. Heat sesame oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 6–8 minutes. Remove and set aside. In the same pan, sauté garlic, ginger, bell pepper, and carrot for 2–3 minutes until just tender. Stir in soy sauce, rice vinegar, maple syrup, and chili flakes. Simmer for 1–2 minutes. Add cooked pasta and tofu back to the pan. Toss everything together until well coated and heated through. Top with green onions, sesame seeds, and cilantro. Serve warm. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 470 kcal | Servings: 4 servings #tofupasta #veganpasta #soyglazedtofu #asiantwistpasta #tofuandnoodles #meatlessmeal #easyveganrecipes #plantbasedpasta #umamibowl #dinnerunder30 #weeknightvegan #tofulovers #vegancomfortfood #soygarlicsauce #asianfusion #healthyveganpasta #quickplantbasedmeal #garlicgingerpasta #onepanvegan #tofuandveggies Savory, satisfying, and full of umami This Tofu and Soy Sauce Pasta is your new plant-based favorite!

Beef and Teriyaki Glaze Sizzling Teriyaki Glazed Beef with Sweet-Savory Umami Sauce Ingredients: 1 lb (450g) flank steak or sirloin, thinly sliced 1 tablespoon vegetable oil Salt and pepper to taste 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/4 cup low-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons mirin (or rice vinegar + 1/2 tsp sugar) 1 tablespoon honey 1 tablespoon cornstarch mixed with 2 tablespoons cold water 1 teaspoon sesame oil Optional: sesame seeds, chopped green onions, steamed rice for serving Directions: Season the sliced beef lightly with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Add beef in a single layer and sear quickly for 1–2 minutes per side. Remove and set aside. In the same pan, reduce heat to medium and add garlic and ginger. Sauté for 30 seconds. Stir in soy sauce, brown sugar, mirin, and honey. Bring to a gentle simmer. Add the cornstarch slurry and stir continuously until the sauce thickens, about 1–2 minutes. Return beef to the skillet and toss in the teriyaki glaze until evenly coated. Drizzle with sesame oil. Serve hot, garnished with sesame seeds and green onions, over rice or stir-fried veggies. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 385 kcal | Servings: 4 servings #teriyakibeef #japaneseinspired #beefrecipes #teriyakiglaze #easybeefdinner #asianflavors #umamibomb #quickdinners #sweetandsavory #flanksteak #sirloinbeef #glazedsauce #ricebowl #beefstirfry #teriyakibowl #homecooking #mealsinminutes #beefentree #dinnerinspo #saucylove Sweet, savory, and sizzling! This Beef and Teriyaki Glaze is the ultimate 25-minute dinner—juicy slices of beef coated in a sticky umami-rich sauce!