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The vampire slayer ramen express
The vampire slayer ramen express | This is an express ramen recipe that uses 44 cloves of garlic. Most of the garlic is browned and braised with an obnoxious slab of pork belly until meltingly tender, then blended with chicken stock and soy milk (my favourite ramen cheat) to fabricate the most speedy, but intensely rich broth ramen-history has ever seen. Call it the ramen with 44 cloves of garlic. Me, I’m calling it The Vampire Slayer.
Korean seafood pancake (hae mool pa jeon)
Korean seafood pancake (hae mool pa jeon) | This traditional Korean recipe for savoury seafood pancake originates from the city of Busan in South Korea. This is Asian cuisine at its simplest and tastiest – you'll come back to the soy dipping sauce again and again.
Honey-glazed guinea fowl with pomegranate and pineapple
Honey-glazed guinea fowl with pomegranate and pineapple | This recipe is certainly exotic – honey and five-spice chilli guinea fowl served with a fresh fruit salsa splashed with soy sauce. If you can source one, serve in a banana leaf to impress.
Puffed rice crackers with edamame salsa, ssamjang and sticky soy
Puffed rice crackers with edamame salsa, ssamjang and sticky soy | "To be honest this dish started life as a kitchen snack whilst testing recipes for Kong. Puffed rice crackers are a bit of an addiction for me, so I would snack on them whilst tasting food. One day in the test kitchen Daniel Briggs (my head chef at Kong) and I were testing ssamjang recipes. I had some edamame salsa left from another recipe and the three elements just came together. I love the flavour interplay as well as the text
Slow-cooked pork belly with soy-simmered vegetables (buta no kakuni to natsu yasai nimono)
Slow-cooked pork belly with soy-simmered vegetables (buta no kakuni to natsu yasai nimono) | Ginger, sake, cinnamon and star anise give this modern Japanese dish a deliciously fragrant aroma. Chef Kenji Ito prepares this dish over three days, but to simplify this for homecooks, we’ve reduced the cooking time to four hours. You will still need to start this recipe a day ahead.
Steamed fish with salted soy beans and glass noodles
Steamed fish with salted soy beans and glass noodles | This easy recipe from Luke Nguyen is brimming with incredible flavours, from the ginger, Chinese salted soy beans, chilli and fresh coriander. The fish is first steamed in the sauce, then smoking-hot peanut oil is poured over to finish.
Stir-fried green soy beans with snow vegetable (xue cai mao dou)
Stir-fried green soy beans with snow vegetable (xue cai mao dou) | Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but stil
Soy and honey chicken with coconut brown rice
Soy and honey chicken with coconut brown rice | This quick, easy recipe by MasterChef’s Monica Galetti is inspired by her mother’s home cooking back in New Zealand.Each serving provides 359kcal, 28g protein, 35g carbohydrate (of which 7g sugars), 11g fat (of which 2.5g saturates), 2g fibre and 1.2g salt.
Teriyaki grilled tuna jaw
Teriyaki grilled tuna jaw | Although teriyaki chicken is popular abroad, teriyaki in Japan is mainly used with fish. Teriyaki literally means “glazed grill”, and the recipe combines the popular Japanese seasonings of soy, mirin and sake to make a simple, delicate, sweet glaze that enhances the natural flavours of whatever it is applied to.