sriracha

Aromatic pho, made in the slow cooker, is both comforting and customizable.

Slow-Cooker Pho With Eye of Round Recipe

For the Soup:

oxtails

white onion

ginger,

cinnamon

coriander seeds

fennel seeds

star anise

cloves

cardamom pod

water

beef base,

fish sauce

sugar

Kosher salt

rice noodles

red onion, very thinly sliced

For the Table:

limes,

cilantro,

basil

mint

jalapeños 6 Thai Bird chiles, thinly sliced

bean sprouts

Sriracha

Hoisin sauce

Adjust oven rack to upper position and preheat broiler on high. 

Bring a large stockpot filled with water to boil over high heat. Add the oxtail and boil for 10 minutes. Drain bones into a colander and rinse thoroughly with cold water. Placed bones in slow-cooker.

Meanwhile, place onion and ginger on a foil-lined baking sheet and transfer to the oven. Cook until the ginger and onion achieve a nice char on both sides, about 8 minutes total. Remove from oven and add ginger and onion to slow-cooker. 

Add cinnamon, coriander seeds, fennel seeds, star anise, cloves and cardamom to a medium sauté pan over medium-high heat.  Toast until fragrant, transfer to cheesecloth and seal into a packet. Place spices in the slow-cooker, along with water, beef base, fish sauce, sugar and 1 teaspoon salt. Set slow-cooker on lowest setting, allowing broth to cook for 10 hours. 

When soup is nearly done, par-cook noodles, stopping 30 seconds short of  package directions. Drain and place in the bottom of four large, individual soup bowls.

Discard spice pack and bones from broth. If there happens to be any scum or fat on the surface, skim and discard it.  Taste broth and adjust seasoning, if necessary.

Place slices of raw beef and shards of onions on top of noodles and ladle piping-hot broth into bowls; this should cook meat through and soften onions. 

Serve with lime, herbs, jalapeños, bean sprouts, Sriracha and hoisin.

Heat things up at your next campout with this easy recipe for foil pack sriracha honey wings  from Delish.com.

Foil Pack Sriracha Honey Wings

tbsp. honey

soy sauce

tbsp. rice vinegar

sesame oil

sesame seeds

chicken wings

green onion, thinly sliced for garnish

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives

ginger, peeled, finely grated

garlic cloves, finely grated

sausage,

(or more) vegetable oil

shiitake mushrooms, thinly sliced

Napa cabbage, divided

seasoned rice vinegar

chives

flour tortillas

Hoisin sauce and Sriracha (for serving)

Bon Appétit

Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.

Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.

Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.

Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal,  sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Hainanese Chicken Rice Recipe by Tasty

lb whole chicken, giblets removed

kosher salt, divided

scallion

gal cold water, plus more as needed

chicken fat, chopped

garlic,

fresh ginger, minced

salt

long grain rice,

chicken poaching broth

sambal

garlic, minced

lime juice

garlic, finely minced

kosher salt,

peanut oil

rice vinegar

fried garlic and ginger

oyster sauce

cucumbers, thinly sliced,

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To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

Remove any excess fat from the chicken and set aside for later.

Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.

After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.

Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.

Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.

While the rice is cooking, carve the chicken for serving.

Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.

Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.

Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.

Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro. 

https://vid.tasty.co/output/92892/landscape_480/1525713119

Check out this punchy, easy, crispy pork belly with Chinese five-spice. This flavoursome pork recipe is great with rice, noodles or bao buns

Crispy five-spice sriracha pork belly

Chinese five-spice 3 tbsp

garlic 3 cloves, crushed

sriracha 3 tbsp

soy sauce 5 tbsp

boneless pork belly 1.5kg piece, skin scored

runny honey 3 tbsp

sea salt

This homemade sriracha mayo recipe is creamy, spicy, and very easy to make. It'll add the perfect zing to sandwiches, veggies, and anything grilled.

Creamy Sriracha Mayo Recipe

mayo

Sriracha chili sauce

lemon (about 2 tablespoons)

garlic (minced)

Salt

Whisk together the mayo, Sriracha chili sauce, lemon juice, garlic and a pinch of salt in a small bowl. Make sure it is nicely blended.

Taste and adjust for salt.

Enjoy.

This yum yum sauce recipe is just like the one you'll find in Japanese Hibachi restaurants, made with mayo, tomato paste, cayenne and paprika. My version has a bit more kick to it.

Yum Yum Sauce Recipe

mayonnaise (use Japanese mayo,

butter

tomato paste (or use sriracha

honey

cayenne powder

paprika

garlic powder

water (or as needed for thinning)

hot sauce (for

Whisk together all of the ingredients except for the water in a small bowl. Test for thickness and give it a taste.

Adjust with more tomato paste (or sriracha or gochujang) and seasonings to your preference.

For a thinner sauce, add water a tablespoon as a time then whisk to your preferred consistency.

https://www.youtube.com/watch?v=quXWObmZ8wc

This yum yum sauce recipe is just like the one you’ll find in Japanese Hibachi restaurants, made with mayo, tomato paste, cayenne and paprika. My version has a bit more kick to it.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Yum Yum Sauce Recipe - How to Make Yum Yum Sauce

Ingredients

1-1/4 cup mayonnaise use Japanese mayo, if possible, but your favorite brand will do
1 tablespoon melted butter
1 teaspoon tomato paste or use sriracha or gochujang for spicier versions - I make mine with 1 tablespoon spicy sriracha
1 teaspoon honey or use agave, or sugar
1 teaspoon cayenne powder
1 teaspoon paprika
1 teaspoon garlic powder
2 tablespoons water or as needed for thinning
Dash of hot sauce for a spicy version, if using tomato paste

Instructions

Whisk together all of the ingredients except for the water in a small bowl. Test for thickness and give it a taste.
Adjust with more tomato paste (or sriracha or gochujang) and seasonings to your preference.
For a thinner sauce, add water a tablespoon as a time then whisk to your preferred consistency.
Recipe Notes
Makes about 1.5 cups (24 tablespoons)

NOTES: Use a good Japanese mayo if possible, but any mayonnaise will work for this recipe. Use your favorite. If you feel it tastes too much like mayo, add more tomato paste, cayenne and paprika to your taste preference. I like to use extra sriracha in mine.

Get the full recipe with discussion and notes at https://www.chilipeppermadness.com/recipes/yum-yum-sauce/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Easy Creamy Yum Yum Sauce - Chili Pepper Madness

The key to these sweet-salty pork chops is a genius Sriracha- and honey-laced homemade hoisin sauce—it's so good, you'll want to make a triple batch.

Hoisin-Glazed Pork Chops

garlic cloves, finely chopped

vegetable oil

Tbsp. honey

Tbsp. white vinegar

Tbsp. tahini

black pepper

pork rib

Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you’re making this week.

Peel and finely chop 3 garlic cloves. Heat 2 Tbsp. oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes.

Add ⅓ cup soy sauce, 3 Tbsp. honey, 2 Tbsp. vinegar, 2 Tbsp. tahini, and 2 tsp. Sriracha and whisk until smooth. Cook, whisking occasionally, until sauce is thick and smooth, about 5 minutes. Season with salt and pepper; let cool.
→  BTW, you're going to want to make a triple batch of that sauce...

Season 2 1½"-thick pork chops all over with salt and pepper.

Place in a large resealable plastic bag and add half of hoisin sauce. Transfer remaining sauce to a medium bowl; set aside. Seal bag, pressing out air, and turn to coat pork. Let sit at least 20 minutes.

Preheat a large skillet, preferably cast iron, over medium. Remove pork from bag with tongs, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute.

Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°, 15–18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145° as it sits).

Slice along bones to remove, then slice chops into ½"-thick pieces. Serve pork with reserved hoisin sauce spooned over.

Do Ahead: Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.

Slow Cooker Honey Garlic Chicken. Slow cooked chicken in a sweet and tangy Asian inspired sauce.

Slow Cooker Honey Garlic Chicken

boneless skinless chicken breasts (2 pounds)

hoisin sauce

rice wine vinegar

ginger (grated)

scallions (sliced thin, divided (white parts

cornstrach

sesame seeds for garnish (if desired)

Place chicken in the bottom of the slow cooker.

In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.

Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2 1/2 hours.)

Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.

Transfer the liquid from the slow cooker to a small saucepan.

Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.

Cook on high until bubbly and thickened, whisking constantly. Pour the sauce back in the slow cooker along with the shredded chicken and toss to coat.

Serve immediately with sesame seeds and green onions for garnish.

https://content.jwplatform.com/videos/xBDfwEjg.mp4

honey-garlic-rec

Here's what you need: instant ramen, creamy peanut butter,  sriracha, sesame oil, roasted peanut, fresh cilantro, jalapeño, lime

Spicy Peanut Ramen Recipe By Tasty

instant ramen, prepared

peanut butter

peanut,

fresh cilantro, chopped

jalapeño

lime

Spicy Peanut Ramen Recipe by Tasty

To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.

To the prepared ramen, add the peanut butter, Sriracha, and sesame oil and stir to incorporate.

Garnish with the peanuts, cilantro, jalapeño, and a lime wedge.

https://vid.tasty.co/output/102372/landscape_480/1531937316

Here's what you need: instant ramen, butter, coconut milk, green curry paste, lime juice, roasted peanut, jalapeño, fresh cilantro

Thai Coconut Curry Ramen Recipe By Tasty

instant ramen

coconut milk

green curry paste

chopped,

Thai Coconut Curry Ramen Recipe by Tasty

To the prepared ramen, add the coconut milk, green curry paste, and fresh lime juice. Stir to incorporate.

Garnish with peanuts, jalapeño, and cilantro, if using.

Chicken patties seasoned with ginger, scallions, and cilantro, served with a sriracha mayonnaise.

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