LOVE to cook and looking for a NEW & DELICIOUS recipe?
Say no more, "Weeee!" got YOU covered!
With these seasonings, you can make authentic & delicious - Japanese, Korean, Filipino, Vietnamese, Indian, and Latin food at home!
Check them out down below:
Vietnamese Beef Noodle Soup (Pho Bo)
Stock
3 lbs beef bones (oxtail, neck bones, and/or shank bones)
6 liters water
2 teaspoons salt
8 large shallots (about 15 oz; roast whole in the oven at 350°F for 40 minutes, allow to cool then peel)
4 oz ginger (roast in the oven at 350°F for 40 minutes; allow to cool then slice into thick slices with peel-on)
Dried Spices
Ready-to-use Pho Spice Bags, convenient and efficient!
Or, search your pantry for these items:
1 stick Asian cinnamon (about 15 grams)
2 teaspoons dried cloves
2 teaspoons dried coriander seeds
3 dried cardamom pods
3 dried star anise
Stock Seasoning
150 grams rock sugar
1/2 tablespoon MSG
2 tablespoons fish sauce
1 tablespoon fine sea salt
1 tablespoon chicken, mushroom, or pork stock powder
Meats
Any meat from beef bones after making stock (particularly oxtail)
1-1/2 lbs thinly sliced eye-round beef steak
1 11-oz bag cooked beef balls (Bo Vien)
Noodles & Veggies
2 lbs fresh rice noodles (soak in cold water for 30 minutes to remove excess starch)
1 small-medium white/yellow onion (sliced thinly)
1 small bunch of cilantro (roughly chop)
5 green onions/scallions (sliced thinly)
3 jalapenos (sliced thinly)
3 limes (cut into wedges)
Hoisin sauce
Sriracha sauce
Filipino Spaghetti
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Cook the spaghetti noodles according to package instructions. Once cooked, transfer to a bowl. Set aside.
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Heat the oil in a Pan.
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Saute the onion and garlic.
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Once the onions become soft, add the ground pork. Cook until the color turns light brown.
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Add the hotdog. Stir and cook for 2 to 3 minutes.
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Pour in the Spaghetti sauce and beef broth. Stir and let boil. Cover and simmer for 30 minutes.
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Try to taste the sauce and add salt and pepper if needed.
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Pour the Filipino Style Spaghetti sauce over the Spaghetti. Top with shredded cheese.
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Serve. Share and enjoy!
PC & Recipe: PanlasangPinoy.com
Indian Chilli Magi Noodles
Gravy
- Maggi Tastemaker Masala - 3 Packets
- Maggi Hot and Sweet Sauce - 3 Tbsp
- Water - 1 Cup + Corn Flour - 1 Tbsp
- Kashmiri Red Chilli Powder - 1 Tsp
- Green Chillies - 3
- Red Bell Pepper / Red Capsicum - 1/2 Cup Cut in Triangle
- Garlic - 2 Tbsp Chopped
- Onion - 1 Cup Cut in Triangles
- Ginger - 1 Tbsp Chopped
- Vinegar - 2 Tsp
- Salt - 3/4 Tsp
- Soy Sauce - 1 Tbsp
- Sesame Oil / Til oil - 2 Tbsp
- Black Pepper - 1 Tsp
- Spring Onion Green To Garnish
- Boiled Maggi noodles 3 packs
Maggi Noodles
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In a pot or pan, bring 3 cups of water to boil
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Then add your Maggi Noodles and boil based on your noodle preferences
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Strain the noodles and set them aside
Instructions
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In a pot or pan, turn the heat to medium-high to heat up the sesame oil
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Next, add your garlic, ginger, and your green chilies (and cook for 1 minute)
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Next, add your onions (and cook for 1 minute) and then add capsicum (have them half cooked)
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Next, add the hot and sweet Maggi sauce, the vinegar, the salt, the kashmiri red chili powder and, the Maggi Taste Maker Masala (and then mix well)
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Add the water & cornflour mix and cook for 1 minute
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Then, add the black pepper and continue to mix
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Now add the Boiled Noodles and mix (cook for 2 minutes)
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Finish up the recipe with a green onion garnish!
Mexican Chicken Tinga Tacos
Ingredients
- 1 tablespoon olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 3⁄4 cup canned of Tomato Sauce
- 1⁄4 cup chicken stock
- 1⁄2 teaspoon kosher salt
- 3 cups shredded cooked chicken (rotisserie chicken works!)
For Serving
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- crumbled cotija
- 1 lime, cut into wedges
Instructions
Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing. for 5 minutes. Taste and add more salt if necessary.
Korean Beef Bulgogi
Ingredients - Beef and CJ Marinade (optional: onions, pears, and red peppers)
- Cut the beef into 1/4-inch thick slices
- In a medium bowl or Ziploc bag, put the steak and pour in CJ Foods Korean Bulgogi Marinade sauce until it sufficiently covers the meat. You can add sliced onions, Korean pear, or red pepper.
- Marinade the meat for at least 2 hours to overnight
- Heat 1 tablespoon vegetable oil in a cast-iron grill pan (or regular pan) over medium-high heat. Add the meat in a single layer and cook the meat fully
- Serve with sliced green onions and sesame seeds as garnish
Japanese Curry Udon
Ingredients - Daishi, S&B Curry, and Udon Noodles
- Make dashi (homemade, which takes just 30 minutes, or dashi packet, or dashi powder).
- Stir fry the onion and your choice of protein in the frying pan.
- Add the dashi and curry roux to the frying pan.
- Cook up udon noodles in a separate pot.
- Assemble drained udon noodles and curry sauce in a serving bowl.
A satisfying noodle dish whipped up in under 30 minutes! This curry udon is rich and flavorful, with just a tinge of sweetness in each spoonful
