shrimp paste

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent.

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook' Recipe

onion, diced

garlic,

1-inch (2.5-cm) piece fresh ginger, peeled and minced

1–2 Thai chili peppers,

shrimp paste (see note)

(125 ml) Shrimp Stock, or water

(375 ml) coconut milk

Salt,

black pepper,

Heat a large wok or sauté pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan, and then add the onion and stir-fry until the pieces wilt and begin to lightly brown, 2–3 minutes. 

Add the garlic, ginger, chili peppers, and shrimp paste to the pan and cook until fragrant, about 1 minute. 

Toss the kale into the pan, and then cook and stir until the kale cooks down and wilts, 1–2 minutes.

Pour the Shrimp Stock and coconut milk into the pan and stir to combine. Bring to a boil, and then reduce heat to low and simmer, uncovered, until the kale is tender, 10–15 minutes. Season to taste with salt and black pepper. Serve with steamed white rice.

Note: You can omit the shrimp paste and instead stir in 1 tablespoon of ﬁsh sauce when adding the coconut milk and water. Otherwise, you can season with additional salt.

A traditional Vietnamese soup with a flavorful broth of tomatoes, shrimp paste, fish sauce, and meat broth, loaded with tofu, pork/crab meatballs (riêu), and topped with fresh herbs and veggies!

Bún Riêu (Vietnamese Crab, Pork &amp; Tomato Noodle Soup)

50 g shallots (about four large cloves, thinly sliced)

tbsp neutral cooking oil

lb tomatoes (quartered (any type))

shrimp

tbsp fish sauce

salt

tbsp rock sugar (granulated is ok too)

tbsp ketchup

chicken broth (or make your own broth pork

water

monosodium glutamate seasoning

g shallot (sliced (about two large cloves))

raw shrimp (shells removed, deveined.)

pork

5.6 oz canned minced prawn

eggs

tsp pepper

tsp sugar

green onions

lb deep fried tofu

lb bean sprouts

kinh gioi / Vietnamese balm

mint

purple perilla

shrimp paste on the side

limes

thai chiles

rice

Cook noodles according to package instructions, split between 4-5 bowls

Thinly slice shallots, add oil to a pan and saute until light brown.

Add quartered tomatoes, stir fry for 3-5 minutes until slightly soft.

Add shallots, tomatoes, and all remaining soup ingredients into a large pot.

Raise to high heat until it hits a boil, and boils for five minutes.

Reduce the heat to medium-low or low, so it maintains a low boil while you work on the Riêu.

Soup

Add shallots into a small food processor, pulse until finely chopped.

Add shrimp, pulse 5-6 times.

Add remaining ingredients (except crab and green onion) and pulse a few times until evenly mixed.

Pour into a mixing bowl, add crab and lightly mix with a spoon.

Using a soup spoon, scoop 1-2 tbsp size meat balls (your choice!) into the pot until you use it all

Raise the heat to high and bring to a boil, then drop heat to a low boil. At most it should take 20 minutes to cook the meatballs all the way through. Check doneness by breaking a meatball in half to make sure its not soft or raw inside.

During the last five minutes of cooking, drop in the chopped green onion so it slightly softens

Riêu / Gach / Meatballs

Evenly divide contents of the soup pot between your 4-5 bowls.

Serve a communal accoutrement plate on the side so each guest can customize their own.

Serving

Echoing the flavours of the best street food across Asia, these chicken satay skewers are a must for any gathering.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Luke Nguyen's chicken satay with spicy peanut sauce

sunflower oil

garlic cloves, crushed

Asian (red) eschalots, thinly sliced

red chillies, chopped

tsp sweet paprika

tsp white pepper

tsp coriander seeds

nutmeg

tsp cumin

tbs light soy sauce

tbs kecap manis (Indonesian sweet soy sauce)

chicken thigh fillets, each cut into 4 pieces

peanut oil

Asian (red) eschalots, finely chopped

red chillies, thinly sliced

(140 grams) smooth peanut butter

(250 milliliters) light coconut milk

(60 milliliters) kecap manis (Indonesian sweet soy sauce)

Worcestershire sauce

tsp light soy sauce

(40 grams) unsalted roasted peanuts, crushed

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

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This recipe is inspired from Molly Rygg, chef at Amansara Resort in Siem Reap, and is my favourite breakfast soup. It’s also one of Cambodia’s most popular, dispensed from roadside vendors and modest cafes across the country, says Christine.

Christine Manfield's green curry breakfast noodles

skinless flathead fillets, pin-boned

coconut milk

tbs finely grated palm sugar

fresh rice noodles

Shredded daikon, chopped snake beans, thinly sliced cucumber, mint

lemongrass

(55 grams) turmeric, peeled, thinly sliced

garlic cloves, chopped

kaffir lime leaves, torn

kaffir lime (from Asian food shops – substitute lime)

galangal, peeled, thinly sliced

red chilli, chopped,

tbs sunflower oil

tamarind puree

Asian (red) eschalot, thinly sliced

garlic clove, finely grated

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981853534001&=domain=del

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Buying the whole lamb leg to break up, instead of just the shanks, makes this recipe cost-effective, as well as utterly delicious.

Massaman lamb leg curry quickled vegetables

Asian (red) eschalots, chopped

red chillies, seeds removed, chopped

tbs ginger

garlic

lemongrass stalks, white part only, chopped

coriander, leaves

kaffir lime leaves, bruised

2.5kg lamb leg (bone in), cut crossways through the

(80 milliliters) sunflower oil

(150 grams) skinless raw peanuts

massaman curry paste

belacan (roasted shrimp paste), finely chopped

(500 milliliters) Massel Beef Style Liquid Stock

coconut cream

(60 milliliters) fish sauce

tbs brown sugar

desiree potatoes, peeled,

jasmine

(125 milliliters) white vinegar

tbs caster sugar

star anise

radishes, larger ones halved

Lebanese cucumber, thinly sliced

Asian (red) eschalot, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

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Keep this fragrant, flavoursome paste in the fridge to create authentic curries.

Thai red curry paste

red chillies

tsp coriander

red birdseye chillies, chopped

galangal, peeled, chopped

garlic cloves,

red onion, chopped

lemongrass stalk, white part only, chopped

kaffir lime leaf, finely shredded

coriander roots, washed, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

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This one-pan, straightforward Binagoongang Talong recipe will amaze you with its savory, umami-filled flavors and enticing aroma! This flavorful dish is a variant of Pork Binagoongan using eggplants as the main ingredient, making it healthier and much more budget-friendly.

Binagoongang Talong Recipe

eggplants

pork belly

onion (finely chopped)

garlic (minced)

tomato (chopped)

vinegar

brown sugar

red chili (chopped (optional))

Cut each eggplant into 4 equal parts.

Heat oil in a deep pan using medium heat and fry the sliced eggplants until they turn brown. Remove from heat and set aside.

In the same pan, fry the pork belly until they are brown on the edges. Then add garlic and onion. Saute until limp and aromatic.

Add the tomatoes and continue sautéing until they become tender and mushy.

Add the shrimp paste and stir. Cook for a minute.

Pour in water and bring to a boil. Add vinegar and allow to boil uncovered and without stirring.

Lower heat and cover the pan with the lid. Let it simmer until pork is tender and the liquid is reduced to half.

Add brown sugar and stir until dissolved. Add the cooked eggplants.

Cook for 1 more minute, then turn off the heat.

Transfer to a serving plate and garnish with chopped red chilis.

https://www.youtube.com/watch?v=ThW2SaiXp84

Try this delicious and hearty recipe for Bingagoongan Talong! This healthier version of Pork Binagoongan is perfect for lunch or dinner paired with hot steaming rice!

INGREDIENTS:
1/2 kg Eggplants
1/4 kg pork belly
1 medium onion
4 cloves garlic
3 medium tomato
1/4 cup vinegar
1/2 cup water
1-2 tbsp sugar
1/4 cup shrimp paste
1-2 pcs red chili (optional)

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DELICIOUS BINAGOONGANG TALONG

Tender pork belly with a rich, savory shrimp paste sauce bursting with umami and salty flavors.

Pork Binagoongan Recipe

onion

tomatoes

shrimp paste (-more

In a pot, boil pork belly cuts over medium-high heat. Cover with lid and cook until fork-tender.

Reduce heat to low and add the vinegar. Let it simmer for 5 minutes. Set aside.

In a wide skillet, saute garlic and onion in oil over medium heat until they are aromatic. Add the tomatoes and cook until are soft and easy to mash.

Add and stir the shrimp paste and cook for 5 minutes.

Add back the pork with the remaining liquids and simmer for 10 minutes. Remove from heat and serve.

https://www.youtube.com/watch?v=t4LVCkOPBRs

Pork Binagoongan or Binagoongang Baboy is a flavorful Filipino dish where pork is stewed in shrimp paste and tomatoes. Perfect when paired with lots of rice! Enjoy this simple yet very delicious dish with your family!

To print the recipe, and for more details, visit our homepage 👇
https://www.foxyfolksy.com/pork-binagoongan

INGREDIENTS:
1/3 cup oil
1kg pork belly
1 cup shrimp paste (alamang)
1 cup water
3/4 vinegar
4 cloves garlic
1 medium onion
5 pcs tomatoes

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https://foxyfolksy.com

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PORK BINAGOONGAN

The gentlest, most soothing, all-protein dish you've ever made!

Steamed Stuffed Tofu (蒸釀豆腐)

tofu

oz shrimp

fish

green onion

cornstarch

tsp oil

0.5 tsp white pepper

oyster sauce

Create filling

Marinate filling

Add salt, sugar, white pepper, cornstarch, and water to a bowl. Mix it up and pour it over the shrimp and fish paste. 

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Top 12 shrimp paste recipes from across the web

The most viewed shrimp paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kale Greens in Coconut Milk from 'T...

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Luke Nguyen's chicken satay with sp...

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Steamed Stuffed Tofu (蒸釀豆腐)

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The most viewed shrimp paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine