Cassie

My first ever spicy buldak noodles + dumplings did not disappoint

#spicybuldaknoodles #dumplings #Buldak #noodles

Always keep these ready to go in my freezer

Recipe Ingredients 1 bowl shrimp 1 cup shiitake mushrooms 1 green onion 1 handful cilantro 1 clove garlic 1 thumb-sized piece ginger 1 tablespoon cornstarch 1 teaspoon chicken bouillon powder 1 pinch white pepper 1 pinch salt 1 pinch sugar 1 soy sauce 1 rice vinegar 1 oyster sauce 1 sesame oil 1 package store-bought wonton skins 1 black sesame seeds Directions Chop up shrimp to make a paste. You can use a food processor. Chop up shiitake mushrooms. Chop up green onion and cilantro. Grate garlic and ginger. Add cornstarch, chicken bouillon powder, white pepper, salt, and sugar to the mixture. Add soy sauce, rice vinegar, oyster sauce, and sesame oil to the mixture. Mix all ingredients together. Take a store-bought wonton skin and add a teaspoon of filling. Brush some water around the edges and fold opposite ends to make a triangle. Pinch out the air and seal it shut by pushing the ends and crossing the bottoms. Boil the wontons in boiling water until they float. Add wontons to your favorite sauce and garnish with green onions and black sesame seeds. #shrimpwontons #homemadewontons #shrimpwontons #homecooking #recipe

when the first bite makes you wanna cry 🥲

Recipe 1 bundle rice noodles 1 lb shrimp (seasoned w/ 1 tsp granulated garlic + 1 tsp white pepper) 1/2 pack cubed firm tofu 3 green onion stalks 1 shallot 4 cloves garlic 2 Tbsp palm sugar (sub brown sugar) 1/4 cup tamarind paste (can sub with 2 Tbsp tomato paste + 1 Tbsp vinegar) 1/4 cup fish sauce 1 tsp chicken bouillon Optional 1-2 tsp chili flakes 1 cup bean sprouts Limes + roasted peanuts to serve Soak rice noodles in room temperature water while you prep your ingredients (that way they will cook evenly instead of too mushy on the outside and too hard on the inside). Chop your tofu, aromatics and palm sugar then measure out your sauce. Clean your shrimp and season with garlic powder and white pepper. We’ll prepare our sauce first — this can also be done ahead of time and/or in larger batches so that you can have pad thai sauce ready to go in the fridge. To a pan with some oil, add in your shallot and garlic and cook until golden brown. Add sugar and sauce and heat until combined. Remove and set it aside. Pour a little more oil to the pan and in your shrimp. Lay the shrimp flat and once you see some pink around the edges, flip and cook another 30 seconds before removing onto a clean dish. Add in your tofu and cook till golden. Meanwhile, strain the rice noodles that have been soaking in room temperature water and pour over some boiling water. Remove your noodles and add straight to the pan with the tofu. Pour in your sauce and let the noodles soak it up. Push your noodles to the side and scramble two eggs in the empty space before sautéing it in with the noodles. Add back in your shrimp along with green onions and bean sprouts and sauté for a minute to complete. Serve with crushed roasted peanuts, green onion, chili flakes and lime and enjoy! #padthai #cooking #recipe

safe space for spam lovers #spameggsandrice

safe space for spam lovers

Recipe ingredients 1 can Spam 1 Tbsp brown sugar 2 Tbsp soy sauce 2 Tbsp mirin 2 Tbsp rice vinegar 1 tsp sugar 1 dash Sriracha 2 dash oil 2 eggs 1 dash water 1 dash sesame seeds 1 dash green onions 1 sheet seaweed 1 bowl rice Directions Open the can of Spam and cut it into small cubes. In a bowl, mix together brown sugar, soy sauce, mirin (or rice wine vinegar and sugar), and Sriracha. In a pan with some oil, add Spam cubes and fry until crispy and golden brown. Add the sauce to the Spam and caramelize it until it turns into a thick glaze. While the Spam is cooking, cook the eggs with a little bit of water and a lid until the yolk is runny. Serve the caramelized Spam over rice with the runny eggs on top, garnished with sesame seeds, green onions, and seaweed. #spameggsandrice #SPAM

Redeeming myself from the heartbreak of messing up my favorite side 😅

Recipe Ingredients 5 lb russet potatoes 1 tsp salt 1 chicken bouillon cube 1 cup heavy cream 1 handful thyme 2 cloves garlic 2 sticks butter 1 handful chives 1 pinch pepper Directions Chop the potatoes and put them in cold water. Bring the potatoes to a boil with salt and a chicken bouillon cube. In a separate pot, prepare the cream mixture by combining heavy cream, thyme, and garlic. Bring the cream mixture to a simmer. Once potatoes are fork tender (after about 25-30 mins), drain and set aside. Strain out the heavy cream mixture into a measuring cup. Add butter to the cream mixture, saving a few tablespoons for later. Use a potato ricer to mash the cooked potatoes. If you don't have a ricer, use a fine mesh sieve to mash the potatoes. Add the garlic, cream mixture, chives, salt, and pepper to the mashed potatoes and mix well. Transfer the mashed potatoes to a serving dish. Smear the top, add the reserved butter, more chives, and extra black pepper. #mashedpotatoes #trythisrecipe #cassie #recipe

okay I love potatoes in all forms but there’s something special about a hasselback

Recipe: Ingredients 1 stick softened butter 1 handful parsley 1 handful chives 2 cloves garlic 1 pinch salt 1 pinch pepper 4 gold potatoes 1 tablespoon oil 1 tablespoon sour cream Directions Prepare the compound butter: Mix softened butter with chopped parsley, chives, garlic, salt, and pepper. Roll it into a log, wrap it in plastic wrap, and refrigerate. Prepare the potatoes: Cut a sliver off the bottom of each potato to create a stable base. Use two chopsticks or skewers to prevent cutting all the way through. Make thin slices across the potatoes, leaving the bottom intact. Season and roast the potatoes: Drizzle the potatoes with oil and season with salt and pepper. Place them in the oven at 450°F for 30 minutes until the slices begin to separate. Slice the compound butter into slivers. Once the potatoes are cooked, remove them from the oven. Stick the slivers of compound butter into the potato slices. Return the potatoes to the oven: Put the potatoes back into the oven for another 30 minutes, or until they reach your desired crispness. Serve: Dress the potatoes up with sour cream and chives. #hasselbackpotatoes #potatoloversunite #crispypotatoes #homemadesidedish #cooking #recipe

Recipe: Marinade 1 Ib flank steak 1 Tbsp Cornstarch 1/2 tsp baking soda 1 Tbsp Oyster sauce 1 tsp soy sauce 1 tsp Oil 1 tsp Ginger & garlic Sauce 1 cup chicken/beef broth 2 Tbsp soy sauce 1 Tbsp oyster sauce 1 tsp dark soy sauce 1 tsp sesame oil 2 Tbsp brown sugar White pepper Optional 2 Tbsp Shaoxing wine Cornstarch slurry to thicken Directions: Cut the flank steak into thin strips. Chop the garlic and ginger. In a bowl, combine the flank steak, half of the chopped garlic and ginger, cornstarch, and baking soda. Add oil, soy sauce, and oyster sauce to the bowl and mix well. Set aside the mixture and chop the broccoli. Prepare the sauce by combining chicken broth, soy sauce, oyster sauce, dark soy sauce, sesame oil, brown sugar, and white pepper in a measuring cup. Taste the sauce and adjust seasonings as needed. Heat oil in a wok or pan over medium-high heat. Add the marinated beef to the hot pan and cook until browned around the edges. Remove the beef from the pan and set aside. Add the remaining garlic and ginger to the pan and sauté for a short time. Deglaze the pan with Shaoxing wine (optional). Add the broccoli to the pan and sauté until bright green. Add the sauce to the pan and bring to a boil. Add the cornstarch slurry to thicken the sauce. Add the cooked beef back to the pan and stir to coat everything in the sauce. Serve the beef and broccoli over rice, garnished with green onions and sesame seeds. #beefandbroccoli #chinesetakeout #cooking #recipe

I’ll spend money on many things but not on something I know I can make better at home.

Recipe: Marinade 1 Ib flank steak 1 Tbsp Cornstarch 1/2 tsp baking soda 1 Tbsp Oyster sauce 1 tsp soy sauce 1 tsp Oil 1 tsp Ginger & garlic Sauce 1 cup chicken/beef broth 2 Tbsp soy sauce 1 Tbsp oyster sauce 1 tsp dark soy sauce 1 tsp sesame oil 2 Tbsp brown sugar White pepper Optional 2 Tbsp Shaoxing wine Cornstarch slurry to thicken Directions: Cut the flank steak into thin strips. Chop the garlic and ginger. In a bowl, combine the flank steak, half of the chopped garlic and ginger, cornstarch, and baking soda. Add oil, soy sauce, and oyster sauce to the bowl and mix well. Set aside the mixture and chop the broccoli. Prepare the sauce by combining chicken broth, soy sauce, oyster sauce, dark soy sauce, sesame oil, brown sugar, and white pepper in a measuring cup. Taste the sauce and adjust seasonings as needed. Heat oil in a wok or pan over medium-high heat. Add the marinated beef to the hot pan and cook until browned around the edges. Remove the beef from the pan and set aside. Add the remaining garlic and ginger to the pan and sauté for a short time. Deglaze the pan with Shaoxing wine (optional). Add the broccoli to the pan and sauté until bright green. Add the sauce to the pan and bring to a boil. Add the cornstarch slurry to thicken the sauce. Add the cooked beef back to the pan and stir to coat everything in the sauce. Serve the beef and broccoli over rice, garnished with green onions and sesame seeds. #beefandbroccoli #chinesetakeout #cooking #recipe