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Strawberry Vinegar
Pantry American

Strawberry Vinegar

5.0

Prep
5 min
Cook
5 min
Total
4330 min

Instructions

  1. 1 Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
  2. 2 Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
  3. 3 Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

By France Cevallos

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Orange Cumin Vinaigrette
Pantry American

Orange Cumin Vinaigrette

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place olive oil, rice wine vinegar, orange zest, orange juice, Dijon mustard, cumin, and red pepper flakes into a jar with a screw top; season with salt and black pepper.
  2. 2 Cover jar; shake vigorously to form a temporary emulsion, about 2 minutes.

By John Mitzewich

Sweet Chili Thai Sauce
Pantry Asian

Sweet Chili Thai Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour water and vinegar into a saucepan; bring to a boil over high heat. Stir in sugar, ginger, chile pepper, ketchup, and garlic; simmer for 5 minutes.
  3. 3 Place cornstarch in a small bowl; mix in water until smooth. Whisk cornstarch mixture into chili sauce.
  4. 4 Remove the saucepan from the stove; let cool. Transfer to a bowl, cover, and refrigerate until needed.

By Tania Hobson

Teriyaki Sauce and Marinade
Pantry Japanese

Teriyaki Sauce and Marinade

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

By Celeste

Cranberry Mustard Salad Dressing
Pantry American

Cranberry Mustard Salad Dressing

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

By John Mitzewich

Teriyaki Marinade and Sauce
Pantry Asian

Teriyaki Marinade and Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 To make a marinade: Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a bowl until well combined.
  2. 2 To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

By Matthew Broomhead

Vietnamese Pickled Daikon Radish and Carrots
Southeast Asian

Vietnamese Pickled Daikon Radish and Carrots

4.0

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
  2. 2 Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

By bdweld

Vietnamese Dipping Sauce
Southeast Asian

Vietnamese Dipping Sauce

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Nuoc Cham (Vietnamese Spicy Dipping Sauce)
Southeast Asian

Nuoc Cham (Vietnamese Spicy Dipping Sauce)

5.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
  2. 2 Stir lemon juice into the cooled liquid.

By CJ

Spicy Vietnamese Quick-Pickled Vegetables
Side Dish Southeast Asian

Spicy Vietnamese Quick-Pickled Vegetables

5.0

Prep
20 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect two pint-sized jars for cracks, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring water, vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Turn off the heat and let cool for 2 minutes.
  4. 4 Meanwhile, divide carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour hot liquid over vegetables in the jars and let come to room temperature, about 30 minutes.
  5. 5 Screw on lids and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Air Fryer Lumpia
Dinner Southeast Asian

Air Fryer Lumpia

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes, breaking it into small pieces. Add water chestnuts, green onion, soy sauce, and vinegar; cook for 5 additional minutes.
  2. 2 Increase heat to high and add cabbage. Cook until cabbage is soft and liquid has evaporated, about 2 minutes. Turn off heat and stir in grated carrots. Let mixture cool for 3 minutes.
  3. 3 Preheat the air fryer to 400 degrees F (200 degrees C).
  4. 4 Meanwhile, place a lumpia wrapper on a clean surface in a diamond shape, with one corner at the bottom. Place 2 tablespoons of filling in the wrapper. Fold up bottom half and then tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and filling.
  5. 5 Lightly mist each roll with olive oil. Arrange as many lumpia in your air fryer basket as possible without them touching. Cook in the preheated air fryer for 5 minutes. Flip and cook 3 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining lumpia.

By Soup Loving Nicole

Vietnamese Caramel Chicken
Dinner Southeast Asian

Vietnamese Caramel Chicken

5.0

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
  2. 2 Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
  3. 3 Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
  4. 4 Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

By Dan Wentzel

Roasted Pork Bánh Mì (Vietnamese Sandwich)
Lunch Southeast Asian

Roasted Pork Bánh Mì (Vietnamese Sandwich)

4.9

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
  3. 3 Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.
  4. 4 Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.
  5. 5 Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.

By John Mitzewich

Duck Adobo
Dinner Southeast Asian

Duck Adobo

4.6

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Season duck legs with salt and black pepper.
  2. 2 Heat oil in a large, deep skillet over medium-high heat. Add duck legs, skin-side down, and cook until browned, 3 to 4 minutes per side. Transfer to a plate; drain all but 1 tablespoon fat from the skillet.
  3. 3 Cook onion in reserved duck fat over medium heat until it begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in broth, vinegar, soy sauce, chili paste, and bay leaves; bring to a simmer.
  4. 4 Return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Uncover, increase the heat to high, and cook until the sauce is thick, about 5 minutes; season with salt and black pepper to taste. Discard bay leaves before serving.

By John Mitzewich

Kwek Kwek (Filipino Fried Quail Eggs)
Appetizer Southeast Asian

Kwek Kwek (Filipino Fried Quail Eggs)

4.3

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
  2. 2 Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool.
  3. 3 Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps.
  4. 4 Heat oil in a wok to 375 degrees F (190 degrees C).
  5. 5 Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

By Suhara

Vietnamese Chicken Salad
Lunch Southeast Asian

Vietnamese Chicken Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  3. 3 Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs.
  4. 4 Pour the dressing over the salad and toss again. Serve immediately.

By Jia T

Banh Mi Burgers
Dinner Southeast Asian

Banh Mi Burgers

4.6

Prep
30 min
Cook
10 min
Total
280 min

Instructions

  1. 1 In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
  2. 2 Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. 4 Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.

By wisweetp

Tokneneng (Filipino Street Food)
Appetizer Southeast Asian

Tokneneng (Filipino Street Food)

2.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Heat over medium heat while stirring until sugar has dissolved, about 5 minutes. Stir sauce and let cool.
  3. 3 Prepare the batter by adding a few drops of red and yellow food coloring to the water to get a deep orange color. Combine flour with salt and pepper in a bowl; pour in orange water and stir until there are no lumps.
  4. 4 Heat oil in a wok to 375 degrees F (190 degrees C).
  5. 5 Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

By Suhara