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Trending with “魚醤”

Recipe by 쿡톡 (빛 & 소금): 여름 무로 실패 없는 무생채 만들기 #무생채레시피 #여름무생채 #간단반찬

여름 무로 실패 없는 무생채 만들기 #무생채레시피 #여름무생채 #간단반찬

쿡톡 (빛 & 소금)

▶ 471K♥ 9.3K

#Korean #Quick / make-ahead

Recipe by 빼는요리: Spicy Green Onion Egg Soup - Ultra-Easy 5-Minute Recipe

Spicy Green Onion Egg Soup - Ultra-Easy 5-Minute Recipe

빼는요리

▶ 29.7K♥ 364

#Korean #Quick / make-ahead

Recipe by 조이키토: Lifetime Anti-inflammatory Cabbage Rice: Ready in 10 Minutes

Lifetime Anti-inflammatory Cabbage Rice: Ready in 10 Minutes

조이키토

▶ 194K♥ 1.9K

#Japanese #Quick / make-ahead

Recipe by Cook Plan 煮食计划: 香味十足香茅黄姜鸡! 简单家常做法 | Turmeric Lemongrass Chicken Recipe (Cook Plan)

香味十足香茅黄姜鸡! 简单家常做法 | Turmeric Lemongrass Chicken Recipe (Cook Plan)

Cook Plan 煮食计划

▶ 37.3K♥ 798

#Ethnic / Asian #Quick / make-ahead

Recipe by 매일황금꿀팁: Korean Master's Seaweed Soup Secret - The Perfect Way to Make Miyeok Guk

Korean Master's Seaweed Soup Secret - The Perfect Way to Make Miyeok Guk

매일황금꿀팁

▶ 113K♥ 144

#Japanese #Korean

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If you’ve never heard of char kway teow before pls stop what you’re doing and make it right now. It’s one of my fave noodle dishes and reminds me so much of Malaysia !! I’ve tested this recipe so many times cause I want it to be perfect so here you go my queens and kings, enjoy xx Also yes this recipe doesn’t include cockles and prawns like traditional CKT but the fish sauce and sambal are great substitutes for that flavour 😘 Note: you can still get wok hei at home, just don’t be afraid to turn up the heat at home and open your windows so your fire alarm doesn’t set off! If you’re cooking for 4 people I would cook the dish in 2 batches if you don’t have a big wok, otherwise the noodles may turn soggy Serves 2  For the noodles: 2 large garlic cloves 2 links of chinese sausage 5 fried tofu puffs 400g fresh flat rice noodles (make sure they’re properly loosened) 100g beansprouts  1 1/2 tbsp pork lard 2-3 tbsp sambal @mamayuoil (depending on how spicy your sambal is) Small bunch of chives 2 eggs 1 lime For the sauce: 2 tbsp light soy sauce 1 1/2 tbsp dark soy sauce 2 tbsp oyster sauce 2 tbsp fish sauce 1 tsp sugar 1 tsp white pepper 1 1/2 tsp curry powder (Baba’s brand always!) Veg oil Mince your garlic, slice your chinese sausage and chop your tofu puffs in half. Wash your beansprouts. Place your noodles in a heatproof bowl in the microwave for a minute, then carefully separate the noodles and mix with 2 tbsps of oil.  Start by seasoning your wok, swirl your wok with 5 tbsps of veg oil on high heat then remove and ddd the lard and garlic. Fry for 30 seconds then add your chinese sausage and stir fry for 30 seconds (if the heat is too high you can turn down to medium-high).   Add the noodles and toss a few times, pour in the sauce prepped earlier, then fold your noodles. Add the chives, beansprouts and sambal, fold a few times. Add your cut chives and give your noodles a few more tosses.   Push everything to the side and add the eggs, let them slightly set then mix well. Serve with a squeeze of lime juice and enjoy! #charkwayteow #malaysianfood

Xien