Explore easy gochujang substitutes using ingredients like miso paste, red pepper flakes, Sriracha, soy sauce, tomato paste, Korean chili flakes, sambal oelek, and sweeteners for a flavorful alternative.
Hi guys! Today I’m going to share Korean Spicy Braised Beltfish, we call Galchi Jorim! Galchi means beltfish(hair tail) and Jorim means braised. My friends and I had this dish…
Hi guys! Today I’m going to share Korean Spicy Braised Beltfish, we call Galchi Jorim! Galchi means beltfish(hair tail) and Jorim means braised. My friends and I had this dish…
Hi guys! Today I’m going to share Korean Spicy Braised Beltfish, we call Galchi Jorim! Galchi means beltfish(hair tail) and Jorim means braised. My friends and I had this dish…
Explore different delicious substitutes for red curry paste. Fill your pantry with several hand-picked alternatives to red curry paste.
Do you need tartar sauce for a recipe but you don’t have any? Click here to learn more about 6 of the best substitutes for tartar sauce you can use today!
Don't have tamari but you still want to make thar recipe? Try one of these excellent substitutes!
How to make lemon paste, and how to use lemon paste. This is an endless useful item to have in your fridge, a preserved lemon substitute.
Harissa paste is a staple in North African and Middle Eastern cooking, but its smoky, spicy kick can be hard to replicate if you don't have a jar on hand. Here, you'll find the best
Here's our version of the delicious Asian-inspired fried rice recipe, Shrimp Paste Fried Rice—featuring anchovy paste substitute—shrimp paste.
Homemade tamarind paste is flavorful, without any additives and lasts long. This can be used in Indian, mexican, Thai and south Asian foods.
How to make harissa paste in less than 30 minutes! Enjoy using this North African spicy red sauce to add heat to dressings, sauces, soups, and more!
Find the best harissa paste and powder substitutes. You likely have at least one, if not more, of these alternatives!
If none of the other substitutes taste or feel quite right to you, then you can make a copycat recipe at home. The process is pretty simple, and you only need a few ingredients that you can easily find in your kitchen or buy at the nearest store.
Even if you don't have any chili paste lying around, you don't have to hurry back to the grocery store. There are many substitutes for chili paste you can use.
Greek Tzatziki is quick and easy to make and is perfect served with grilled pita bread as an easy meze/appetizer or served with grilled meat for dinner.
Making laksa paste at home is easy if you have a blender to combine all the ingredients. This is a recipe for Singapore laksa paste which is colorful, aromatic, and punchy. If you don't enjoy spicy food, then reduce the chilis and replace them with red bell pepper.
Adapted from here.
Bagoong is a Filipino condiment, that’s pretty much a staple in Filipino cuisine. It’s usually made of fermented fish or shrimp, though of course this version is completely free of any fish/shrimp! There are different versions of bagoong but the one I grew up with was salty with some sweetness and a hint of spice. It’s also cooked with a lot of aromatics so it’s really fragrant!
All the best doenjang substitutes that can be flavorful replacements for doenjang in your recipes, whether cooking Korean food, or making a dipping sauce!
Anchovies are small fish which are used in various dishes like salads, soups, or pastas. They are sold in different forms like paste, or as fillet; paste being the most popular. Tastessence gives you information on some substitutes for anchovy paste.
Comfort food doesn't get cozier than this: creamy butter beans coated in spicy vodka sauce served with garlic-rubbed toast. This is a reliable 20-minute
Wow these perfectly cheesy meat pockets by @ikosun_kitchen are worth making! Try them today with tazo cheese 🧀 and butter 🧈 Recipe down below 👇 Ingredients: -300 g minced beef (can substitute for...
Anchovy Paste is the foundation of all things salty and delicious. We have 5 of the best substitutes for Anchovy Paste for that umami flavor. Yummy.
Don't have miso paste on hand? It can be hard to replicate exactly, but here are the best miso paste substitute ideas to use in a pinch!
Anchovies can contribute a few different tastes to a dish. They're salty, they've got a "umami" taste (the fifth taste) due to their glutamate content, and of
Peanut sauce is better than 31 flavors of ice cream. Ok, that sounds completely ridiculous, but how many things are as versatile as peanut sauce? What else can you think of that perfectly complements raw or cooked vegetables, chicken, beef or shrimp satays or kebabs and hot or cold noodles? Perhaps some kind of vinaigrette, but I'd rather have the peanut sauce! Peanut sauce is commonly found in the cuisine of various Asian countries. There is an Indonesian peanut sauce, which is served over a kind of vegetable salad, called gado gado, seen in the picture above. There is a Chinese peanut sauce served over noodles and a Thai curried version of peanut sauce served with slices of chicken or tofu over spinach. You can make it spicy or mild. You can use chopped peanuts or peanut butter. You can make it thin with water or thick and creamy with coconut milk. I even know some peanut butter-haters who love peanut sauce, that's how good it is. I meant to post this recipe for a certain contest involving mid-week meals created in minutes, but being out of town I kinda blew it. In any case it's really useful to have a basic peanut sauce recipe on hand. I hope you like it as much as I do; please feel free to tweak it to make it "yours". Note: It doubles easily and keeps in the fridge for a week or so. Perfect Peanut Sauce Ingredients 1/4 cup peanut butter (natural, no sugar added kind) 2 teaspoon soy sauce 1 Tablespoon brown sugar 1 Tablespoon fresh lemon or lime juice 1/4 cup coconut milk (lite is fine, if you prefer or substitute water) 1/4 cup water Red chili flake to taste Chili garlic sauce to taste or 1 clove crushed garlic Optional: sesame oil curry paste rice wine vinegar fish sauce grated ginger shallots sauteed till brown in oil Worcestershire sauce (Raedia's idea) Instructions Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold, store leftovers in the refrigerator for up to 3 days. Enjoy!
Like all old favourites, this changes pretty well every time I cook it. Sometimes I use the sake, both in the marinade and the fluid sauce later; sometimes I use Marsala or sherry. And there is no reason not to use wasabi paste for the English mustard, either. And chicken or duck breasts work in place of the steak, too. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Pasta de aji amarillo is arguably the most prominent and important ingredient in Peruvian cooking. Made from the popular aji amarillo pepper there really is no
Tiny lamb-filled dumplings with butter, tomato, yogurt and Turkish spices
A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it's a great side dish for any meal!
Do you need tartar sauce for a recipe but you don’t have any? Click here to learn more about 6 of the best substitutes for tartar sauce you can use today!
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket! I use chicken here but feel free to switch with any protein, even prawns/shrimp. If you're after a truly authentic Pad Thai recipe, see here - but be warned that most people will find it a little too "real" for their palettes because Pad Thai in Thailand has stronger fish sauce/dried shrimp "funk". (Don't misread that word! :))
Turnips and turnip greens with cashew cream sauce is a naturally gluten-free and low-carb dish. It's perfect for serving with a simple weeknight meal!
Your Vitamix can turn just a handful of ingredients into something entirely new.
I love this combination of earthy lentils, sour tamarind and sweet dates. It's so full of tang and flavour that you really need eat nothing else with it, save some couscous, quinoa or rice. For US cup measures, use the toggle at the top of the ingredients list.
All Photos © Christine Elise McCarthy 2014 Follow @celisemccarthy Tweet To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE. ~ All my posts now …
