Type what you have

Ingredients

• ✓ shallot
• canola oil
• red curry paste
• garlic
• sardine
• oil
• coconut cream

Instructions

1. 1 Heat canola oil in a skillet. Stir in red curry paste; cook and stir 3 to 5 seconds. Add shallot and garlic; cook and stir until fragrant. Add sardines; cook and stir until skins slightly browned and coated in paste mixture. Gently stir in coconut cream; toss to coat sardines. Bring mixture to a boil and cook until sauce thickens, about 5 minutes.

By Cyn

Ingredients

• ✓ shallot
• garlic
• red chile pepper
• turmeric root
• salt
• brown sugar
• olive oil
• chicken wing

Instructions

1. 1 Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
3. 3 Bake in preheated oven until deep, golden brown, about 30 minutes.

By CHEYENNIGANS

Ingredients

• ✓ shallot
• green bean
• sesame oil
• vegetable oil
• garlic
• kosher salt
• black pepper
• sesame seed

Instructions

1. 1 Bring a large pot of water to a boil. Add the green beans, and cook for about 2 minutes. Drain, and immediately transfer to a bowl of ice water to stop the cooking. Drain again.
2. 2 Heat the sesame oil and vegetable oil in a large skillet over medium-high heat. Add the green beans, and fry for 2 to 3 minutes, stirring constantly. Add the garlic, shallot, salt and pepper to the beans. Cook and stir for 1 minute. Mix in the sesame seeds, cook for 1 more minute, then serve.

By JULIEP

Ingredients

• ✓ shallot
• garlic
• ginger root
• peanut oil
• tempeh
• lemongrass
• long bean
• soy sauce
• chili cooking oil
• palm sugar
• baby kale

Instructions

1. 1 Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
2. 2 Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
3. 3 Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

By CulinarySlut

Ingredients

• ✓ shallot
• ground beef
• bread crumb
• lemongrass
• basil
• red chili pepper
• peanut
• salt
• pepper
• lime

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
3. 3 Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

By Maryellen

Ingredients

• ✓ shallot
• soy sauce
• sake
• hot pepper sauce
• cilantro
• ginger root
• rice flour
• seltzer water
• egg yolk
• shrimp
• rice flour
• vegetable oil

Instructions

1. 1 Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
2. 2 Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
3. 3 Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.

By Marcy McClure Mock

Ingredients

• ✓ shallot
• lemongrass
• bird's eye chile pepper
• garlic
• ginger
• fish sauce
• vegetable oil
• sugar
• oyster sauce
• chicken breast
• skewer

Instructions

1. 1 Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
2. 2 Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

By Frankie

Ingredients

• ✓ shallot
• vegetable oil
• chicken
• red curry paste
• curry powder
• coconut milk
• tomato
• fish sauce
• palm sugar
• tomato
• cilantro

Instructions

1. 1 Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
2. 2 Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
3. 3 Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

By Michelle Chen

Ingredients

• ✓ shallot
• pork chop
• teriyaki sauce
• ketchup
• brown sugar
• chile-garlic sauce
• ginger
• garlic
• garlic-pepper seasoning
• kosher salt

Instructions

1. 1 Place pork chops in the bottom of a slow cooker.
2. 2 Whisk teriyaki sauce, ketchup, brown sugar, chili garlic sauce, ginger, garlic, shallots, garlic pepper, and salt together in a bowl; pour over pork chops.
3. 3 Cook on High for 1 hour. Adjust setting to Low; cook on Low until pork chops are tender, about 3 hours more.

By FlamingoFanatic

Ingredients

• ✓ shallot
• vegetable oil
• garlic
• mirin
• black bean sauce
• soy sauce
• rice vinegar
• halibut fillet
• sesame oil
• pepper
• cilantro

Instructions

1. 1 Heat oil in a nonstick saucepan over medium heat. Add shallots and garlic; cook gently until fragrant, but not brown. Stir in mirin, black bean sauce, and soy sauce. Bring to a boil; cook until reduced by half. Remove from heat; stir in vinegar and set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Meanwhile, pat dry halibut fillets. Rub with sesame oil; season with black pepper.
4. 4 Grill halibut until just cooked through, about 5 minutes per side. Sprinkle with cilantro and pour sauce over top to serve.

By Kathryn Mazierski

Ingredients

• ✓ shallot
• olive oil
• red curry paste
• coconut milk
• chicken broth
• white sugar
• salt
• black pepper
• white fish
• cilantro
• green onion
• lime
• lime

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
2. 2 Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
3. 3 Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

By Barbara Sauermann

Ingredients

• ✓ shallot
• butter
• garlic
• ginger root
• sherry
• chicken broth
• soy sauce
• black pepper
• shrimp
• green onion
• sesame oil
• sesame seed

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
2. 2 Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.

By fabeveryday

Ingredients

• ✓ shallot
• soy sauce
• vegetable oil
• sherry
• garlic
• ginger
• five-spice powder
• serrano pepper
• brown sugar
• anise seed
• salt
• chicken

Instructions

1. 1 In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

By Nikki2312

Ingredients

• ✓ shallot
• vegetable oil
• bird's eye chile
• garlic
• ground beef
• jasmine rice
• egg
• soy sauce
• fish sauce
• oyster sauce
• cilantro
• sweet thai basil
• lime

Instructions

1. 1 Heat a wok or skillet over medium-high heat. Add vegetable oil and cook shallot and minced chiles until translucent and fragrant, 3 to 5 minutes. Add garlic and stir-fry until fragrant, about 1 minute. Mix in ground beef and cook, stirring often, until evenly browned, about 5 minutes. Use a slotted spoon to transfer the beef mixture to a plate.
2. 2 Reduce heat to medium and stir in rice, breaking up any lumps. Allow rice to cook, folding it constantly to soak up the juices from the wok, about 10 minutes. Make a well in the middle of the rice and add beaten eggs. Swirl the eggs and rice together with small circular motions until all the rice is coated with eggs.
3. 3 Return the beef mixture to the wok and toss to combine. Drizzle with soy sauce, fish sauce, and oyster sauce while tossing to mix. Cook for another few minutes until well combined. Remove from heat. Fold in cilantro and basil.
4. 4 Distribute between 2 bowls and squeeze 1 lime wedge on each serving.

By Buckwheat Queen

Ingredients

• ✓ shallot
• dungeness crab
• ketchup
• water
• cornstarch
• soy sauce
• vegetable oil
• garlic
• red chili pepper
• lemon juice
• egg
• green onion

Instructions

1. 1 Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
2. 2 In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
3. 3 Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
4. 4 Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
5. 5 Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

By Alicia N

Ingredients

• ✓ shallot
• white sugar
• water
• soy sauce
• ginger
• garlic
• salt
• rice vinegar
• udon noodle
• cucumber
• red bell pepper
• thai chile pepper

Instructions

1. 1 Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing.
2. 2 Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain.
3. 3 Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.

By NumNum

Ingredients

• ✓ shallot
• rice noodle
• oyster sauce
• sugar
• rice vinegar
• lime juice
• canola oil
• onion
• garlic
• chicken
• green bell pepper
• egg
• basil

Instructions

1. 1 Place rice noodles into a bowl. Fill the bowl with hot water and separate noodles with a fork or your hands. Soak until softened, about 45 minutes.
2. 2 When noodles have been soaking for 30 minutes, whisk oyster sauce, sugar, vinegar, and lime juice together in a bowl until smooth; set aside.
3. 3 Pour enough oil into a wok or large skillet to coat the bottom; set over medium-high heat. Add onion, shallot, and garlic to hot oil; cook and stir until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to one side of the wok.
4. 4 Pour beaten egg into the empty side of the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture. Mix in reserved sauce and basil.
5. 5 Drain noodles, then add to chicken mixture. Cook and stir until heated through, 2 to 3 minutes.

By kayak

Ingredients

• ✓ shallot
• butter
• red curry paste
• curry powder
• red chile pepper
• chicken thigh
• lemongrass
• bird's eye chile pepper
• coriander
• makrut lime leaf
• fish sauce
• water
• coconut milk
• tomato
• cilantro

Instructions

1. 1 Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.
2. 2 Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 1 to 2 hours.
3. 3 Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.

By Alex Illes

Ingredients

• ✓ shallot
• chicken stock
• galangal
• makrut lime leaf
• lemongrass
• chile paste
• fish sauce
• lime juice
• tomato
• button mushroom
• bok choy
• carrot
• cilantro
• green onion

Instructions

1. 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

By trooworld

Ingredients

• ✓ shallot
• basmati rice
• water
• coconut milk
• vegetable oil
• garlic
• red bell pepper
• ginger root
• lemongrass
• red curry paste
• egg
• mixed vegetable
• coconut milk
• thai basil

Instructions

1. 1 Rinse rice a few times under cold running water until water runs clear.
2. 2 Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
4. 4 Remove from heat and sprinkle with Thai basil.

By CookingWithShelia

Ingredients

• ✓ shallot
• spaghetti
• shrimp
• salt
• baking soda
• mayonnaise
• soy sauce
• chili crisp oil sauce
• gochujang
• sugar
• olive oil
• garlic
• ginger
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
3. 3 Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
4. 4 Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
5. 5 Warm oil in a sauté pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
6. 6 Pour chili crisp sauce over shrimp. Mix in cooked spaghetti and toss until evenly coated.

By Diana71

Ingredients

• ✓ shallot
• pork loin roast
• lemongrass
• ginger
• fresno pepper
• serrano pepper
• garlic
• turmeric
• black pepper
• cumin
• cayenne pepper
• brown sugar
• lime
• soy sauce
• fish sauce
• vegetable oil

Instructions

1. 1 Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
2. 2 Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
3. 3 Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
4. 4 Transfer to the refrigerate and marinate overnight, or up to 24 hours.
5. 5 Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
6. 6 Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

By John Mitzewich

Ingredients

• ✓ shallot
• cornstarch
• water
• soy sauce
• white sugar
• salt
• chicken thigh
• oil
• taro
• vegetable oil
• ginger
• water
• coconut milk
• basil
• salt
• white sugar

Instructions

1. 1 Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
2. 2 Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
3. 3 Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
4. 4 Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

By tonytsang

Ingredients

• ✓ shallot
• green onion
• cilantro
• dungeness crab
• serrano pepper
• ginger root
• vegetable oil
• garlic
• palm sugar
• fish sauce
• tamarind paste
• oyster sauce
• chile-garlic sauce
• soy sauce
• egg
• chicken broth
• ketchup

Instructions

1. 1 Whisk ketchup, chicken broth, egg, soy sauce, chili-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl; set sauce aside.
2. 2 Combine shallots, garlic, oil, ginger, and serrano in a pot over medium-high heat; sauté until sizzling, about 2 minutes. Add crab to the pot, cover with a lid, and shake until crab is completely coated in shallot mixture. Remove lid; cook and stir until heated through, about 3 minutes.
3. 3 Add reserved sauce to the pot; reduce heat to medium. Cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

By John Mitzewich

Ingredients

• ✓ shallot
• water
• wooden skewer
• lime juice
• fish sauce
• brown sugar
• soy sauce
• coconut milk
• peanut butter
• red chile pepper
• ginger root
• garlic
• peanut oil
• fish sauce
• ginger root
• garlic
• chicken thigh

Instructions

1. 1 Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
2. 2 While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
4. 4 Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

By HANZOtheRAZOR

Ingredients

• ✓ shallot
• vegetable oil
• pork chop
• black pepper
• salt
• lemongrass
• onion
• garlic
• sesame oil
• five-spice powder
• ginger root
• worcestershire sauce
• soy sauce
• vegetable oil
• fish sauce
• honey
• brown sugar

Instructions

1. 1 Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
2. 2 Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.

By Jennifer You

Ingredients

• ✓ shallot
• chive
• kosher salt
• lime juice
• sake
• butter
• heavy cream
• sake
• ginger
• butter
• miso
• water
• soy sauce
• brown sugar
• salmon fillet
• cooking spray
• snow pea
• short-grain white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes.
2. 2 While rice cooks, place snow peas on top of rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking; set aside.
3. 3 Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat with cooking spray.
4. 4 Arrange salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon over salmon.
5. 5 Broil in the preheated oven, basting frequently with soy sauce mixture, until golden brown and fish flakes easily with a fork, 10 to 15 minutes.
6. 6 While salmon cooks, make sauce: Melt butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
7. 7 Whisk in butter, one cube at a time, until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
8. 8 Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a salmon fillet. Arrange snow peas around each plate. Garnish with chives.

By Everettrj

Ingredients

• ✓ shallot
• tomato
• cucumber
• green onion
• cilantro
• long grain rice
• salt
• chicken stock
• cilantro
• ginger root
• garlic
• sesame oil
• vegetable oil
• sesame oil
• salt
• green onion
• ginger root
• garlic
• chicken

Instructions

1. 1 Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge chicken breast-side down into the water.
2. 2 Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning chicken over half way through.
3. 3 While chicken is cooking, heat vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry shallots, ginger, and garlic in oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes.
4. 4 When chicken is cooked, remove it from the pot, and place under cold running water to tighten the skin; rub the skin with sesame oil and chop chicken into pieces. Place chicken pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

By blublotch

Ingredients

• ✓ shallot
• sesame seed
• black sesame seed
• green onion
• cornstarch
• water
• rice wine vinegar
• gochujang
• sesame oil
• brown rice syrup
• asian pear
• tamari
• vegetable broth
• vegetable oil
• garlic
• ginger
• onion
• shimeji mushroom
• champignon mushroom
• oyster mushroom
• cremini mushroom

Instructions

1. 1 Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
2. 2 Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
3. 3 Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
5. 5 Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

By Buckwheat Queen

Ingredients

• ✓ shallot
• lime
• mint
• cilantro
• basil
• green onion
• bean sprout
• garlic
• soy sauce
• shrimp
• rice noodle
• star anise
• cinnamon stick
• black pepper
• garlic
• brown sugar
• rice vinegar
• ground ginger
• fish sauce
• soy sauce
• vegetable broth
• chicken stock

Instructions

1. 1 Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
2. 2 Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
3. 3 While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
4. 4 Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

By Mindy