This is my riff on kimchee jjigae. It’s a salty, spicy, porky bowl of cabbage and broth goodness. Korean pork stew really. Easier and a bit more approachable than absolutely authentic kimchee jjigae.
Yucatan grilled chicken. A little bit of sunshine next time you grill. Big, bold, bright tastes. Citrus. Achiote. Chili. Mustard. Garlic. What’s not to love? It’s dead easy as well. Just combine all the ingredients in the blender. Marinate the chicken. Grill. Smile.
Tandoori chicken tacos. People are making all sorts of funky tacos these days. Korean bulgogi tacos. Japanese teriyaki tacos. Thai shrimp tacos. Why not Indian tandoori chicken tacos?
Chicken tikka is the perfect way to get maximum tandoori flavour into the smallest possible form factor. Forget shredding tandoori chicken. Tikka are little flavour bombs waiting to be wrapped in a tortilla. Smothered in a cooling yoghurt drizzle. Brightened with a bit of cilantro and lime. Perfect!
Want the comfort of a nice pasta al forno but you don’t have time to make anything fancy? Baked pasta with sausage alfredo sauce is a fast way to get a fix. Simple. Fast. Easy. Sausage and a bit of crushed red chili kick the flavours up a notch. It’s an Italian spin on mac and cheese with pulled pork.
A good home-style Indian curry is a wonderful thing. Chettinad chicken curry is a South Indian curry rich that hits all the right notes. Coconut milk, spices, chili and curry leaves come together to make a complex, satisfying meal. Like your mom used to make. Well, like my mom used to make anyway.
Korean style pork chops take about 5 minutes to prep and cook up in no time flat. A few ingredients, a quick marinade and your ready to go. Gochujang is the secret ingredient. It takes this recipe from run of the mill asian to something special.