Search in:

137 recipes for "fish_sauce"
137 recipes
Indonesian-Style Ribs

Indonesian-Style Ribs

Jun 6, 2010

This recipe is from our new book, The Barbecue Collection. If you can't find kecap manis, boil together 1/2 cup (125 mL) granulated sugar, 1/3 cup (75 mL) soy sauce and 2 tbsp (30 mL) fancy molasses until sugar is dissolved.

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.

Sweet-and-Sour Shrimp and Pineapple With Coconut Rice

Sweet-and-Sour Shrimp and Pineapple With Coconut Rice

May 28, 2012

Sweet-and-sour Thai-inspired ingredients enhance the mild flavour of shrimp. These shrimp would also be great served on skewers as an appetizer during your next backyard party. Sprinkle chopped green onions over the rice as a garnish, if desired.

Instant Cabbage Kimchi

Instant Cabbage Kimchi

Apr 5, 2011

This “instant” kimchi does not require fermentation and can be enjoyed immediately or within a few hours of making. Long cabbage or a thin napa cabbage is ideal for the quick salting process.

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-Style Salad With Shredded Eggs

Thai-Style Salad With Shredded Eggs

This vibrant, fresh, herb-packed salad makes a great light dinner. The skinny shredded egg "pancakes" add just the right amount of protein to make it a satisfying meal. If you prefer a little more heat, use a whole bird's-eye pepper instead of half.

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.

Beef Lugaw

Beef Lugaw

May 12, 2010

Lugaw (pronounced “loo-gow”) is soup to which rice is added to make a porridge-like consistency. In the Philippines, it is often made with beef or beef and tripe; with pork stock, stomach and intestines; or with chicken and various vegetables. Beef lugaw is generally unadorned with vegetables, so serve a simple salad on the side. You will need a big pot to make the stock.

© 2025 TVA Group. All rights reserved.

Login

Forgot password ?

Sign up