sweet chili sauce

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Last night on my way home I stopped at a Vietnamese restaurant where I used to eat pho. I stopped eating there because of the tiny portions (see my post about it by clicking this link:  ….Pho….
Knowing that I would be disappointed by the skimpy pho, I placed my hope into an order of summer rolls…….
Well, the same crappy principle as with the pho (a ton of stock, a tiny amount of anything else); only this time, there was a ton of wrapper (2 per roll !) and just a tiny bit of filling. I could have kicked myself for not following my own previous advise to avoid this place.
So, what’s an old cook to do? Well of course, make my own version of rice paper rolls 🙂
Mind you, these are NOT Vietnamese summer rolls! And, because of their plumpness, rather than eating them by hand, I suggest you use a fork in order to have a less messy encounter with these babies. 🙂
However, these rolls consist of the exact amount and ratio of ingredients I craved when I ordered the rolls in the restaurant and was so badly disappointed:
A small amount of wrapper, LOT’S of noodles and shrimp, and NOT drowned in fish sauce and basil. Ahhhh, the good life ! 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you prefer the more traditional skinny shape, just arrange the filling accordingly.
P.P.S.
I am still hoping to find a decent Vietnamese restaurant around here 🙂
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Hans’ Peanut Sauce

This recipe may not be the most authentic, but it’s really, really good.
Serve it as a dipping sauce, over hot or cold noodles or as a salad dressing.

  • 3/4 cup creamy peanut butter
  • 1/2 cup plus 2 tablespoons water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice
  • 4 1/2 teaspoons soy sauce
  • 1 tablespoon sugar
  • 2 1/4 teaspoons chili paste
  • ½ teaspoon garlic paste
  • 1/4 teaspoon toasted sesame oil

Whisk all the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Whisk again before serving.
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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Asian Style Glazed Pork Ribs With Fermented Black Bean Sauce

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This  dish will suit everybody with a taste for Asian flavors but no great desire to spend a lot of time prepping food in the kitchen 🙂
Although this will take about 3 – 4 hours to cook, the actual prep-time is only about 10 minutes, the rest is waiting patiently for the ribs to become tender. You could blanch them in simmering salt water before roasting to save about two hours, but the texture and flavor would be very different.
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Bon Appetit !   Life is Good !
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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Preparation :
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season ribs with kosher salt, cayenne pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a wter filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

season ribs with kosher salt, black pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a water filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

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remove tender ribs from oven, heat oven to 420 F

remove tender ribs from oven, heat oven to 420 F

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meanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oil

meanwhile, make a basting sauce by whisking together fermented bean sauce, sweet chili sauce, soy sauce and sesame oil

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basting sauce

basting sauce

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baste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize again

baste ribs generously with the sauce on all sides, bake until starting to caramelize, baste again, caramelize again

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when nicely caramelized, remove from oven, sprinkle with sesame seeds

when nicely caramelized, remove from oven, sprinkle with sesame seeds

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to serve, sprinkle with finely sliced scallins

to serve, sprinkle with finely sliced scallions

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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



Got  up late today, so a substantial breakfast and no lunch will be the order of the day 🙂
Later an early dinner and to bed early, 3.30am the new work week starts 😦
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Bon Appetit !   Life is Good !
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Click here for more  Breakfast Of Champions

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



Preparation :

fresh croissant

fresh croissant

cut croissants in half

cut croissants in half

saute ham in garlic oil, top two croissant halves with ham

saute ham in garlic oil, top two croissant halves with ham

top with sliced spicy chorizo

top with sliced spicy chorizo

top remaining two croissant halves with sweet chili sauce

top remaining two croissant halves with sweet chili sauce

grate asiago cheese on top of chorizo

grate asiago cheese on top of chorizo

top with two soft boiled eggs each

top with two soft-boiled eggs each

top with arugula in french dressing

top with arugula in french dressing

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



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Soy, Ginger & Garlic Glazed Chicken

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Friday  afternoon, crappy week, don’t feel like doing anything after work, just hanging on the sofa with a drink, flipping through the channels but still want to eat good  ?
How about just throwing a bird in the oven and waiting for its georgeous beauty to emerge 90 minutes later?
Actual prep time: Three minutes. Cooking time: About one and a half hour, depending on the size of the chicken. Effort : Zero. Satisfaction: Great.
Voilà, there you have it 🙂


Bon Appetit !   Life is Good !


Blend sweet chili sauce, soy sauce, grated ginger, garlic paste and kosher salt. Season chicken with this blend inside and out. Roast on a rack at 420 degrees for 15 minutes, turn down heat to 380 F and cook until chicken has reached 161 F at its thickest part. Let rest for 15 minutes before cutting it or tearing it apart. The carry over heat will take the meat to a safe 165 F without drying it out. Serve with sweet chili sauce for dipping and lime to drizzle.

 

Soy, Ginger & Garlic Glazed Chicken

Soy, Ginger & Garlic Glazed Chicken

Soy, Ginger & Garlic Glazed Chicken

Soy, Ginger & Garlic Glazed Chicken

Soy, Ginger & Garlic Glazed Chicken

Soy, Ginger & Garlic Glazed Chicken



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂





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