Today I have a super easy and delicious side dish for you, brussels sprouts and garlic stir fry. Brussels sprouts look like miniature cabbage, and the taste is very similar to cabbage as well. They grow in a stalk, and sometime if I visit farmers market, I can find some sellers selling them in stalks! But sadly most of the time, they are sold in a bag and no stalk, but I still find them very cute 🙂
I have tried many brussels sprouts recipes, but I think a simple stir fry like this is easy and very delicious. You can use olive oil or butter for this, so it totally depends on you. Obviously if you are vegan, you will stick to olive oil, but for others, experiment and see which one you like best. I love the garlicky smell, but I find that if I use minced garlic, the burnt garlic smell overpowers the brussels sprouts, so I like it better if I just use whole garlics and slightly bruised them.
Several posts ago I shared my stove top naan bread recipe. Real naan bread is made in a tandoor, which I am sure almost no one has it at home. The next best tool is to use oven at a very high heat to make this oven baked garlic butter naan bread. If you love naan, please give this easy recipe a try 🙂 If you don’t like garlic in your naan, just take the garlic out and follow the rest of the recipe as is.
No Egg in Naan
When I posted my original stove top naan bread recipe, some of my Indian blogger friends gently pointed out that most people don’t use egg in their naan. Once I receive enough sage advices from my more expert friends, I present to you this updated recipe. This time around, no egg!
More Garlic or No Garlic
Do you prefer garlicky bread? If you are like me who love garlic in their bread, and don’t mind having a bit of garlic breath after a meal, feel free to add up to 2 cloves of grated garlic. 1 clove of garlic is just enough to give you a hint of garlic in your bread. If you hate garlic, just don’t use any in your naan dough. Regardless of how many cloves of garlic to use, your bread should come out beautifully.
Walk into any Chinese restaurant in the world and it is almost guaranteed the menu will include a simple vegetables stir fry dish with oyster sauce (and garlic oil).
This iconic dish looks and sounds very simple, and should be very easy to recreate at home, but can be deceptively tricky to replicate. This is the recipe that makes me finally able to reliably recreate this in my own kitchen. ♥
Baby bok choy, and other Chinese greens
Although this particular recipe calls for baby bok choy, you can use other vegetables too. Some of my favorite include yu choi, gai lan, chai sim, napa cabbage, and broccolini.
You can even use vegetables that rarely appear in a Chinese menu, such as broccoli, green beans, iceberg lettuce, asparagus, celery, and even mushrooms.
The trick lies in blanching
As weird as it sounds, the key to this bok choy stir fry dish is not in stir frying, but in blanching. And by blanching, I mean learn how to boil your vegetables properly.
The most straightforward method would be to bring a pot of water to a boil and salt it. Add vegetables and cook until either crisp-tender or tender (your preference, I prefer mine to be crispy still). Drain.
You can do two things after draining. Either just plate them and drizzle with sauce straightaway. Or, you can shock the vegetables by dropping them in ice or cold water, drain again, then drizzle with the sauce.
This tangy honey garlic chicken is all about getting delicious food to the table ASAP. I seriously don’t know if there is anything faster than this. I can cook this dish in one pan, and boil a pot of pasta in another, and have both be ready at the same time.
What’s more, I use only all basic pantry ingredients for this chicken dish. This is the kind of recipe that is good for midweek when everyone is busy and you don’t have time for grocery shopping but need a satisfying meal.
Ingredients for honey garlic chicken
There are two parts to this dish, the pan-fried chicken breasts, and the tangy honey garlic sauce.
The ingredients and the step-by-step for the fried chicken is exactly the same as the one for my honey lemon pan-fried chicken recipe.
For this super basic pan-fried chicken recipe, and you will only need skinless boneless chicken breasts, salt, pepper, all-purpose flour, unsalted butter, and olive oil.
The tangy honey garlic sauce is also exceedingly simple, requiring basic pantry ingredients garlic, soy sauce, Japanese rice vinegar( or apple cider vinegar), and honey (or maple syrup).
If you don’t wish to garnish the final dish, you won’t need anything else.
First step: fry the chicken
Here is my guide to perfect pan-fried chicken breasts:
Sprinkle breasts with salt and pepper, then LIGHTLY dust with all-purpose flour. You will get the crispiest crust with a light dust.
Fry with an equal amount of unsalted butter and olive oil for the best flavored fried chicken.
Fry on medium-high heat.
Don’t overcrowd the pan, fry in batches if you must.
Let the breast fillets release themselves from the pan.
Initially the breasts will stick to the pan, but once the surface is cooked and turn golden brown, they will self release.
Wait until you see the edges are golden brown, then give it a nudge. If the fillets can be easily moved, then it’s time to flip and cook the other side.
Again, once the other side also self-release, the chicken is done and should be remove from the frying pan. Set them aside while we prepare the sauce.
Second step: prepare honey garlic sauce for the chicken
On the same frying pan, without cleaning, we will prepare the honey garlic sauce.
Turn the heat to a medium, and add another 2 tablespoon of unsalted butter.
Once the butter melts, add minced garlic, and sauté for 1 minute.
Add soy sauce, Japanese rice vinegar, and honey.
Once sauce is thick, return fried chicken to the pan and stir gently to coat.
And our tangy honey garlic chicken dish is done!
Last step: garnish and serve
To be honest, this dish is so good it doesn’t really require any garnish. If you wish, you can add some thinly sliced scallions, or roughly chopped fresh parsley. This is pretty much for decoration purpose.
Most of the time, I serve this with steamed white rice. In fact, often my rice cooker was cooking the rice while I cook this dish, and they will both finish at around the same time.
Other than rice, you can try crusty bread to mop up the sauce. Or even serve over some boiled noodles or pasta.
Garlic and chili sweet sauce is the perfect chili sauce to accompany Chinese dim sum deep-fried snacks such as spring rolls, taro fritters, radish cake, bakwan, and bakso goreng.
This chili sauce has a fiery chili kick, with an amazing garlic flavor, and is sweet, savory, with a slight tang from tamarind all at the same time.
It is hard to think of a dish or a savory snack that can’t be improved slightly or a lot by dipping into this chili sauce.
What goes into this chili sauce
We will only need a handful of ingredients to make this lovely chili sauce: red chilies, garlic, tamarind, salt, and sugar.
Red chili varieties
There are many varieties of red chilies to choose from, and different choice will yield a different spiciness level of the final chili sauce.
The most common red chili varieties we use to make this particular chili sauce are Fresno, cayenne, and birds eye. Fresno yields the mildest chili sauce, cayenne somewhere in the middle, and birds eye for those who prefer a strong chili kick.
Using dried chilies
If you don’t have fresh chilies, you can also start with dried chilies. You will need to wash them first, then place in a saucepot and top with about 1 inch of water. Bring to a boil and simmer for 15 minutes to soften. Once drained, you can use the same amount (by weight) and proceed with the rest of the recipe.
Prep work to prepare the chili sauce
1. Prepare red chilies
Weigh 200 grams of red chilies. Wash under cold running water to remove any dirt and drain. If you wish for a milder chili sauce, feel free to remove the seeds from the chilies.
2. Prepare garlic
We need one whole bulb of garlic, which gives about 10 cloves of garlic. Do peel away the garlic skin.
3. Prepare tamarind paste
For tamarind, I usually use a wet seedless tamarind packet. Scoop some from the big tamarind mass to get 10 grams. Mix tamarind with 1⁄4 cup of water, and massage into a paste, then strain to remove the pulp and any seed.
Homemade garlic and chili sweet sauce
Once the prep work is all done, we are finally going to make our chili sauce.
First, use a blender/food processor to puree together red chilies and garlic into a coarse paste.
Transfer the blended chili and garlic paste into a sauce pot along with salt, sugar, tamarind paste, and water.
Bring the chili mixture to a boil, then reduce the heat and simmer until the sauce is thick and reduced. This takes about 30-45 minutes. Adjust the amount of salt and sugar as needed. Turn off the heat.
Storing the chili sauce
If you plan to finish the chili sauce within 2 weeks, you can simply transfer the chili sauce into an airtight container and store in the fridge.
For longer storage, please transfer the chili sauce into a sterilized glass jar. When stored in the fridge, an unopened glass jar of chili sauce should last for at least 2 months. For even longer storage, you can freeze the chili sauce for at least 6 months.
You will need to transfer the jar of frozen chili sauce into the fridge section and let the chili thaw. It may take several days for the chili sauce to thaw.
To serve, scoop out some chili sauce to a sauce bowl/plate. Avoid dipping food directly into the container/jar of chili sauce to extend the life of the sauce for as long as possible.
Pan-fried or grilled, this Thai cilantro and garlic pan-fried chicken is one of my go-to recipes for chicken breasts.
It is super easy to cook and tastes very delicious. It doesn’t need a lot of ingredients to deliver umami-packed flavors in each juicy bite. And you can cook this on a grill for your summer BBQ.
Ingredients for this Thai pan-fried chicken
We will need chicken breast, cilantro, garlic, fish sauce, coconut palm sugar, white pepper, and salt.
Cut each chicken breast into two halves to create thinner slices. They have more surface area and will soak up more marinade, and they take less time to fry.
Fish sauce is a staple condiment in Southeast Asian cuisines. You should be able to find fish sauce in any Asian market. It is common to find a good selection of fish sauce in mainstream grocery stores like Whole Foods, Targets, or Walmart. You can even buy fish sauce online from Amazon.
Coconut palm sugar
You can use Thai palm sugar, Indonesian gula Jawa (coconut palm sugar), or Malaysian gula Melaka (coconut palm sugar). Coconut palm sugar is getting so mainstream you should be able to find them in major grocery stores too.
I prefer using ground white pepper since I find they have more heat compared to ground black pepper. Feel free to use ground black pepper as a substitute.
Step-by-step cooking guide
1. Prepare marinade
In a food processor, puree garlic, cilantro, palm sugar, salt, and pepper. Add fish sauce and pulse once or twice to mix.
2. Marinate chicken
In a mixing bowl, combine chicken breast with marinade, cover with a saran wrap, and refrigerate for 2 hours or overnight.
3. Fry chicken
Return the chicken to room temperature before cooking, about 30 minutes is usually enough.
Heat 2 tablespoons of oil in a frying pan/skillet on medium-high heat. Fry the chicken breast until golden brown on both sides, about 3 minutes each side.
Let the cooked chicken rests for 10 minutes, covered with an aluminum foil, then cut into bite-size thin strips.
Serving Thai pan-fried chicken
You can serve these chicken with rice, steamed rice vermicelli, stuffed into wraps or sandwiches, or even turn a salad into a complete meal by adding chicken strips.
Meal prep or Make ahead
For busy people, you can always freeze the chicken along with its marinating sauce in a freezer bag. Thaw completely in the fridge, and return the chicken to room temperature, then fry or grill for an easy and delicious meal.
Creamy buttery silky smooth garlic butter, we’re going to share the recipe here and tips on how to make it. It is super easy and tasty.
• 200gr butter (we’re using salted butter)
• 80gr garlic
• [Optional] Parsley (chopped fresh or dried)
How to make:
[Alternative 1 using whole garlic with skin]
– Bake whole garlic in preheated oven 180°C for 30 mins (or with airfryer 180°C for 15-20 mins).
– Slice half, squeeze out the garlic, and remove the skin
[Alternative 2 using peeled garlic]
– Wrap garlic with aluminium foil and bake in preheated oven 180°C for 30 mins (or with airfryer 180°C for 15-20 mins)
– Mash the baked garlic with fork until smooth and let it cool
– Add butter and whip it together with garlic
– Optional add parsley, mix it well
– Garlic butter is ready
You can wrap the butter with baking paper or put it in ice cube tray. Let it cool and divide it into small portion so it’s easier to use later. You HAVE to keep garlic butter in the refrigerator inside airtight container.
How long homemade garlic butter can last?
It can last up to 2 weeks inside the fridge. But if you put it in the freezer it can last up to 1year!
Thanks to baking process, the garlic aroma has become very mellow and not too overpowering, it compliments the mellow aroma from butter. You’ll get amazing smooth soft texture that’s irresistibly delicious.
You can enjoy it as simple as spreading it on top of a slice of bread, or using it to make delicious toast creation for example garlic butter egg toast.
You can use it to cook egg, steak or teppanyaki too. Give it a try and let us know what to you think about it? Have fun experimenting in the kitchen!