Chili Oil Wontons

Makes 50-75 wontons

- 1.5 lb ground pork
- 2 tsp chicken bouillon
- 1 tsp sugar
- 1 tsp msg (or sub with salt)
- 2 tbsp light soy sauce
- 3 tbsp oyster sauce
- 2 tbsp Chinese cooking wine
- 1/4 cup water
- 1 1/2 tsp grated ginger
- 1/2 cup chives
- 1/4 cup cilantro
- 1 medium shallot

Wonton sauce:
- 2 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tbsp @twenty2chili oil (or more 🥵)
- 1 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 1 tsp chicken bouillon
- 1/2 tsp msg
- 2 tsp sugar
- 1 tsp sesame oil
- 2 - 3 tbsp water or wonton water

Toppings:
- Cilantro
- Green onions
- Sesame seeds
- Chili oil

Instructions:
1. Cut chives 1 cm long. Cut cilantro to 1/2 cm. Mince shallots.
2. Mix together ground pork and seasonings. DO NOT add shallots, chives, and cilantro just yet. Mix only in one direction for about 2-3 minutes. Then add in shallots, chives and cilantro. Continue mixing in one direction while occasionally picking it up snd slamming it into your bowl. This will help make the wontons have a nice bouncy texture.
3. To wrap, place 1 tbsp in the center, wet the corners, fold over to a triangle, take the 2 ending corners and connect it. Repeat until all done.
4. Mix together sauce and set aside.
5. On high heat, boil water and add some chicken bouillon. Gently place wontons in and immediately add l 1 cup of cold water. Let it come back to a boil and you know it’s ready when it floats to the top.
6. To plate, add half of your sauce, wontons, more sauce, cilantro, green onions, sesame seeds, and chili oil. Serve immediately and enjoy!

#chilioil #wontons #spicyfood #chinesefood #asianfood

Come make some late night ramen with me. Someone take away my mini microphone cuz I cant be stop using it now. 😂😂

I swear ramen hits differently at midnight. Do you agree?

#ramen #spicynoodles #asmr

Brows & Lashes by @ellesthetics__ ❤️

Japanese A5 Wagyu Au Poivre Sandwich 🥩🥪
- DON’T come for me on how I pronounced this, I tried 😅
Save this recipe for a twist on a steak sandwich. We’re using Japanese A5 Wagyu that I got from @heatshabu in our sammy today. It has an au poivre sauce that is creamy, peppery, with a twist of Asian flair. Everything pairs so wonderfully together that you will never make a steak sandwich any other way. Well maybe not always with an expensive cut, but you know what I mean.

Please contact @heatshabu for more details on how to get these gorgeous cuts of Wagyu! Also be sure to give them a follow to know more about their DINE IN SPECIALS💕
📍Heat Shabu
2416 18th St
Unit E
Sacramento, CA 95818
United States

Ingredients:
- Japanese A5 NY Wagyu
- Ciabatta
- Arugula
- Half whole garlic
- Rosemary
- 2 tbsp butter

Peppercorn sauce:
- 1 medium shallot (finely diced)
- 2 garlic (finely minced)
- 2 tbsp @hennessyus @hennessy VSOP
- 1/2 cup beef stock
- 1 tbsp steak sauce
- 1 tsp Dijon mustard
- 1 tbsp black pepper
- 2 tbsp chives
- 2 tbsp cold butter

Steak sauce:
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 2 tbsp @leekumkeeusa light soy
- 1 tbsp @leekumkeeusa oyster sauce
- Juice of 1/2 lemon

Caramelized onions:
- 1 yellow onion
- 1 tbsp unsalted butter
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper

Spicy pickled cucumber:
- 1 1/2 cups Persian cucumbers (thinly sliced
- 2 Serrano peppers (thinly sliced)
- 1/4 cup water
- 1/8 cup vinegar
- 1/8 cup rice vinegar
- 1/8 cup sugar
- 1/8 tsp salt

#wagyu #a5wagyu #japanesewagyu #steaksandwich #hennesy #HENNY

How do you like your steak?

Chili Oil Biang Biang Noodles

Save this recipe if you’re ever craving homemade fresh noodles. These hand pulled noodles may seem intimidating but it’s actually quite easy to make. The best part about it is it only takes a few ingredients that you probably already have at home! The noodles are coated with a delicious spicy and tangy soy sauce blend. You can add any toppings you want as well.

Ingredients:

Noodles:
- 1 cup AP flour
- 1 tsp salt
- 1/4 cup warm water (it’s it’s too dry add about a tsp more at a time till you can form a rough ball)
To cook:
- 5 cups water
- 1 tbsp chicken bouillon

Sauce:
- 2 tbsp light soy
- 1 1/2 tbsp black vinegar
- 1 tsp oyster sauce
- 1/2 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp MSG
- 2 tbsp noodle water

Toppings:
- 1 tbsp @twenty2chilioil chili oil
- 1 tsp gochugaru
- 1 tsp toasted sesame seeds
- 4 cloves minced garlic
- 2 stalks green onions, sliced (separate white and green)
- 2 tbsp cilantro
- 2 tbsp oil
- Sliced cucumber

Additional ingredients:
- Neutral oil to coat dough

Instructions:

1. Mix dough till it forms a ball. Let it rest for 15 mins. Cut into 8 equal parts then roll it in a log and coat it in oil. Let it rest for 30 mins.
2. Prep the rest of your ingredients.
3. Once done resting, use a chopstick and press in the middle. Stretch it out and “Biang Biang” the noodles on a table to form the shape of the noodles. Peel apart the indented line and noodles will double in length. (If noodles are still too hard to work with, let it rest some more.)
4. Boil in water for 3-4 mins or until it floats.
5. While noodles are cooking, mix together sauce.
6. Heat oil in separate pan and add garlic and white part of green onions.
7. Once noodles are done, add over sauce, noodle water, garlic onion oil, toppings, mix well, and enjoy!

#biangbiangnoodles #bangbang #bayarea #noodles #spicynoodes #niners

Save this recipe if you want to add some extra heat to your food. Tomato pepper is soooo good with bbq meats, seafood, rice, chips, and so much more! I literally can not eat without having a spicy dipping sauce. My friends and family always requests for me to make this at every gathering. There are no exact measurements, it’s one of those where you have to measure with your heart and taste to how you like it. Always start off little like 1 tsp of each ingredient and slowly add it in. Remember you can always add seasonings but it’ll be harder to take it away.

Don’t worry, I used a different spoon to taste lol

Ingredients:
- Thai peppers
- cherry tomatoes
- garlic
- tamarind powder
- MSG
- Lime
- sugar (optional)

Instructions:
1. Roast peppers, garlic, and tomatoes with some salt. Roast on 450°F for 20-30 minutes or until blistered.
2. Smash peppers and garlic first with some MSG, tamarind powder, and salt. Smash until it becomes a paste.
3. Add tomatoes and carefully smash.
4. Add lime and water. Taste and adjust seasonings to your liking.
5. Once you’re happy with the taste, add cilantro and mix well.

#peppersauce #peppers #dippingdauce #asianfood #eeeeats

Vietnamese Sizzling Steak and Eggs (Bò Né)

Excuse my voice, I’m getting over a cold 🥲
I am a team savory breakfast type of gal and but THIS IS WHAT I MEAN WHEN I SAY I WANT STEAK AND EGGS 🗣️! Dip it in the runny egg or make it in and a sandwich.

Ingredients:
- 4 tbsp unsalted butter
- 1/2 onion sliced
- cherry tomatoes
- Vietnamese ham
- 2 eggs
- Pate
- Vietnamese butter
Sauce:
- 2 tbsp oyster sauce
- 1 tbsp A1 sauce
- 1 tbsp sugar
- 1/2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tsp fish sauce
- 1/2 tsp chicken bouillon
Steak:
- 1lb rib eye, cut into cubes
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tbsp minced garlic
- 1 tsp oil

Instructions:
1. Season steak with salt, pepper, garlic, and oil. You can cut it in cubes or leave it whole. Set aside.
2. Prep all your ingredients to have it ready to go. Slice onions and mix together sauce.
3. In high heat, pre heat your choice of pan. I used a cast iron then transferred to a skillet. But you can always use the same pan.
4. Add butter and oil and sear each side for 1-2 minutes. Take it out and add more butter, add in onions, cherry tomatoes, Vietnamese ham, crack in 2 eggs, pate, butter and season with salt and pepper.
5. Toss back in the steak and pour over the sauce.
6. Garnish with scallions and cilantro. Serve while HOT with a side of banh mi. Enjoy!

#steakandeggs #vietnamesefood #streetfood #breakfast

Southwest Egg Rolls

Save this recipe for the easiest and the tastiest mex tex egg rolls ever. The inside is filled with juicy flavorful chicken, cheese, sweet corn and plump black beans. Fried till perfectly crispy and dunked in a delicious spicy creamy avocado sauce.

This makes for the perfect appetizer for any occasion. Trust me you won’t be disappointed.

Chicken:
- 1 1/2 lb chicken breast
- 1 tsp salt, pepper, tonys, cumin,
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tbsp oil

Seasoning:
- 1 tsp tonys
- 1 tsp salt, pepper, chili powder, sugar
- 1/2 tsp onion powder, garlic powder

Vegetables:

- 1 bell pepper
- 1/4 cup onion
- 4 garlic cloves
- 1 jalapeno
- 3 stalks of green onion
- 1 can of corn
- 1 can of black beans

Additional ingredients:
- Pepper Jack
- Egg roll wrappers
- Olive oil
- Salted butter

Avocado ranch:
- 1 jalapeño
- 1 avocado
- 1/4 cup cilantro
- 1 cup Ranch
- 1/2 tsp salt & onion powder

Instructions:

1. Cut chicken into small pieces, season & Set aside.
2. Prep veggies. Mince garlic, dice bell peppers, jalapeño, & onions.
3. In a large skillet add butter, olive oil & cook chicken on high heat. Cook for 3-5 min or until it reaches 165°F. Shred when cooled down.
4. In the same pan add butter & cook veggies. Season with a tsp of seasonings, & cook for 1-2 mins. Add
5. corn, black beans, chicken, seasonings and fold everything together. Then mix in green onions.
6. Make sauce by blending everything together.
7. Heat oil to 350°F.
8. To roll, add about 1 1/2 tbsp of the filling along with some cheese at the bottom corner. Pull it over and tuck everything towards you, fold together the two sides and roll. Seal the edges with some water and corn starch. You can also seal the outside to ensure it doesn’t open up.
9. Fry for 3-5 mins or until golden brown. Cut diagonally and top with cojita cheese, cilantro, and more green onions. Serve with sauce & ENJOY!

#eggrolls #chilis #southwest #texmex