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147 recipes for "fish_sauce"
147 recipes
Spicy Peanut Shrimp and Noodles

Spicy Peanut Shrimp and Noodles

Dinner

Skip the takeout line and whip up this Asian-inspired stir-fry at home, instead. It's the perfect dish for using up odds and ends that are kicking around in the fridge, so feel free to switch up the veggies or substitute the shrimp for sliced chicken breast on days when you're too busy to grocery shop.

Chicken Pad Thai

Chicken Pad Thai

Jul 14, 2005

Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavour and texture.

Slow Cooker Massaman Beef Curry

Slow Cooker Massaman Beef Curry

Cinnamon, cardamom and cloves lend a fragrant Massaman Thai curry its complex mild flavour. A mortar and pestle are traditionally used to make curry paste, but we've eased the process by using a food processor to blend the ingredients into a smooth base for the dish.

Pork and Chili Pepper Bowls

Pork and Chili Pepper Bowls

Jan 2, 2017 Dinner

Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.

Thai Beef Salad Cups

Thai Beef Salad Cups

Nov 15, 2006

These one-bite hors d'oeuvres deliciously deliver the traditional Thai sensations of hot, sour, salty and sweet.

Slow Cooker Beef and Lemongrass Noodle Soup

Slow Cooker Beef and Lemongrass Noodle Soup

Bright, citrusy lemongrass, heady star anise and fresh ginger add flair to store-bought beef broth in this Asian-inspired twist on chicken noodle soup. Different brands of udon noodles vary greatly in sodium content. Look for noodles that have about 400 milligrams of sodium per 200-gram package.

Pork Sinigang with Rhubarb

Pork Sinigang with Rhubarb

May 11, 2010

Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.

Thai Tofu and Squash Curry

Thai Tofu and Squash Curry

Jun 16, 2009

A vegan dish is one that contains no animal products, and this curry is a full-flavoured example of the genre. Squash and red pepper provide brilliant colour and textural contrast to firm tofu in this one-pot dish. We use firm tofu in stews because it holds its shape well when stirred. If you aren't into fiery foods, you can use Thai Kitchen red curry paste (which we find milder than other brands), reduce the amount or use mild Indian curry paste. Serve over rice or noodles.

Shrimp Sinigang

Shrimp Sinigang

May 12, 2010

This soup is soured with tamarind, the pulp of long pods that grow on huge tropical tamarind trees. You can buy tamarind concentrate in jars, or tamarind pulp packed in chunks, in the Asian or Latin American section of large grocery stores, or in Filipino, Chinese or Indian shops. If using tamarind pulp, to make the equivalent of 1 tbsp (15 mL) tamarind concentrate, mix 2 tbsp (25 mL) seedless pulp or 3 tbsp (45 mL) seed-in pulp with 1/4 cup (50 mL) boiling water and strain, discarding solids. You can also use lime juice to sour the soup if tamarind is unavailable. The degree of tartness in Filipino sinigang broths varies quite a bit according to taste; feel free to add a bit more tamarind or lime juice if you wish.

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