Ingredients Coconut Sauce: 1/2 cup light coconut milk 1/2 cup granulated sugar 1/2 teaspoon salt Rice: 1 cup black sticky rice 1/2 cup water 1/4 cup light coconut milk 1/4 cup shredded unsweetened coconut, divided 2 mangos cut into a flower shape Directions * Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
 * Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes. * * Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
 * Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
 * Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.
 * Tip: * You can find black sticky rice at Asian markets or online. * Slice the mango by first cutting 1/2 inch off the top and bottom, then slicing each side starting just past the seed. Remove the skin with a paring knife and slice into lengthwise strips. * For a more authentic version, substitute 3 tablespoons sesame seeds in place of 3 tablespoons shredded coconut; lightly toast in saucepan and sprinkle over dessert.
 Ingredients Coconut Sauce: 1/2 cup light coconut milk 1/2 cup granulated sugar 1/2 teaspoon salt Rice: 1 cup black sticky rice 1/2 cup water 1/4 cup light coconut milk 1/4 cup shredded unsweetened coconut, divided 2 mangos cut into a flower shape Directions * Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
 * Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes. * * Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
 * Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
 * Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.
 * Tip: * You can find black sticky rice at Asian markets or online. * Slice the mango by first cutting 1/2 inch off the top and bottom, then slicing each side starting just past the seed. Remove the skin with a paring knife and slice into lengthwise strips. * For a more authentic version, substitute 3 tablespoons sesame seeds in place of 3 tablespoons shredded coconut; lightly toast in saucepan and sprinkle over dessert.


Sometimes You can add granny smith apple to the salsa for some fresh crunch Serve these in lettuce cups instead of taco shells for a low carb meal! INGREDIENTS Blackened shrimp: * 1.5 lbs large shrimp peeled and deveined * 3 cloves garlic minced * 1 tsp paprika * 1 tsp cayenne pepper * ½ tsp cumin * ½ tsp oregano * 1.5 tsp brown sugar or honey * 1 tsp kosher salt * ½ tsp black pepper Mango salsa: * 1 mango diced * 3 roma tomatoes diced * 1 jalapeno seeds removed, finely chopped * ½ small red onion chopped * 6 sprigs cilantro chopped * 2 cloves garlic minced * ½-1 lime juice * ½ tsp salt Tacos: * Blue corn taco shells (got mine at Whole Foods) * Lettuce chopped * Lime * Avocado sliced * Cilantro chopped INSTRUCTIONS 1. Mix shrimp with the rest of the blackened seasoning. Marinate for 30 mins. 2. Combine all the ingredients for salsa in a bowl. Add more lime juice and/or salt to suit your taste. 3. Heat pan over medium high heat. Add in 1 tbsp of oil. Arrange shrimp in a single layer and cook for 2 mins. Flip and cook for another 2 mins. 4. Fill taco shells with lettuce, salsa, avocado and cilantro, top with blackened shrimp. Serve with wedges of lime.

Traditional Vietnamese caramelized dishes use a lot of sugar and oil. In this healthier version, cut back the oil, omit sugar, use coconut oil and honey instead. This is a super quick, easy and very tasty dish! Perfect for weekday dinner! #RECIPE 1 lb peeled and deveined shrimp (sz 31/40) 3 cloves garlic minced 1 large shallot minced 2 spring onions chopped 1 tbsp extra virgin coconut oil 2 tbsp honey 1 tbsp fish sauce 1/4 tsp salt 1/2 tsp fresh ground black pepper 4-5 died chilies/ red pepper flakes/ fresh chopped chilies (optional) Heat coconut oil over med heat, add in minced garlic and shallot. Stir and cook til slightly golden. Add in honey, fish sauce, chilies, salt and cook til the mixture is caramelized and turns golden brown. Turn the heat on hight and add in shrimp and black pepper. Mix to coat shrimp in sauce, cook til shrimp turn opaque. Turn off heat and sprinkle on spring onions.

This sticky and crispy apricot soy glazed chicken is super quick, easy and delicious (kid friendly too! Kids love it too). It's refined sugar free, gluten free and can be done in just 20 mins! Serve this with brown rice and steamed sugar snap peas! So good!! No sugar or oil needed! Ingredients * 4 skin on deboned chicken thighs or 2 chicken quarters * 1-2 tsp kosher salt * 4 tbsp soy sauce or tamari (San-J tamari) * 2 tbsp apricot preserves or jam (Polaner All Fruit) * 1 tbsp raw honey * 3 tbsp mirin (Eden Mirin) * 2 cloves garlic thinly sliced * A small knob of ginger thinly sliced Instructions 1. Put a cast iron pan over high heat. While the pan is heating up, pat dry chicken with towel papers and season both sides with a few sprinkles of kosher salt. Place chicken in hot pan, skin side down. Use a spatula and slightly press on the meat to ensure the whole skin is in contact with hot pan. Lower the heat to medium and cook undisturbed until skin is brown and crisp, about 10 mins. Flip over and cook the other side for another 5 mins. 2. While the chicken is cooked, mix together soy sauce, mirin, apricot preserves/jam, garlic and ginger. Smash the apricot preserves til smooth. 3. Carefully pour the mixture into the pan. Cook for 1 min or until sauce is slightly thickened. Flip the chicken over and coat the skin side with sauce as well. Take out immediately and cut into bite sizes. 4. If the sauce gets too thick, add in 2 tbsp water and bring back to a boil. 5. Drizzle chicken with extra sauce (discard garlic and ginger).

* 2 lbs pork belly or shoulder * 3 lemongrass stalks * 5 cloves garlic * 2 shallots * ¼ cup fish sauce * 3 tbsp oyster sauce * 3 tbsp honey * ½ tsp black pepper * 2 tbsp sesame oil * ¼ tsp salt Noodle bowls: * 1 lb small to medium sized rice noodle sticks * 2-3 heads of romain lettuce chopped * English cucumber sliced * Plenty of herbs (mint, basil, perilla, cilantro etc.) * Dry roasted peanuts * Fried shallots (optional) Caramelized sugar sauce: * 3 tbsp sugar (i use sugar in the raw) * ¼ cup plus 2 tbsp water Pickled carrot and daikon: * 2 cup shredded carrot * 2 cup shredded daikon * 2 cloves garlic smashed * 1 cup hot water * ¼ cup sugar * 7 tbsp vinegar * ½ tsp salt Chili garlic lime fish sauce sauce: * ⅓ cup fish sauce * ¼ cup + 1 tsp sugar * 1.5 tbsp lime juice * ½ cup boiling water * 2 cloves garlic finely minced * 3 or more birds eye chillies finely minced Scallion oil: * 4 scallions chopped * 2 tbsp oil Instructions: Make caramelized sugar sauce & marinade : 1. Add sugar and 2 tbsp water in a sauce pan and cook over medium heat. Do not stir! Shake the pan gently to evenly distribute sugar. If some spots are turning brown too quickly, just swirl the sauce around a bit to even it out. Once sugar sauce has turned a dark golden brown, carefully pour in ¼ cup water. It might splash a bit so either do it really fast or wear your mitten while pouring to prevent burn. Cook for another minute til the sauce is slightly reduced. Take pan off heat. 2. Add in fish sauce, oyster sauce, honey, sesame oil and black pepper. Let the mixture cool completely. Prepare lemongrass garlic mixture: 1. Peel off the tough outer leaves and cut about 1 inch off the bottom parts. Thinly slice the tender white purple cores. Save the green leafy parts to use as skewers if you're also making grilled pork patties or discard. 2. Add shallot, garlic, sliced lemongrass to a food processor or blender and puree til all the shallot, garlic and lemongrass are very finely minced. Alternatively, mince garlic, shallot and lemongrass by hands. Marinate the meat 1. Take the meat out of the freezer and slice thinly. 2. Add all the sliced meat into a large mixing bowl. Pour in marinade and minced lemongrass garlic mixture. Mix the meat thoroughly so it's all evenly coated in sauce. Cover and marinate in the fridge overnight. Prepare rice noodles 1. Bring 6 quarts of water to a boil. 2. Add in 2 tsp vinegar and rice noodle sticks. Boil for 5 mins. Close the lid, turn off heat and let it sit for another 5 mins. 3. Pour noodles into a corriander and wash under tap water til the water runs clear. Let it rest for 15 mins to drain off excess water. Pickled carrot and daiklon 1. Add water, vinegar, sugar and salt in a jar. Stir to dissolve sugar. 2. Add smashed garlic, carrot and daikon to the jar. Press down slightly so they're submerged in the brine. Make chili garlic lime fish sauce sauce: 1. Mix sugar with hot water. Stir til sugar is completely dissolved. Add in fish sauce and lime juice. Once the mixture has cooled down, stir in minced garlic and chilies. Make scallion oil: 1. Drizzle oil over chopped scallions and microwave for 1 minute on high Assemble meat on skewers: 1. Take the meat out one hour before grilling. Arrange pork slices on the skewers. Try not to squeeze too many on one stick. By the time you're done skewing, meat should be at room temperature and ready to be cooked! 2. Grilling over charcoal or on gas grill is the best but you can also broil them in the oven or cook in a grill pan. 3. Fill bowls with chopped lettuce, sliced cucumber, rice noodles, pickled carrot and daikon, herbs. Add in grilled pork and a little scallion oil. Sprinkle on some roasted peanuts and fried shallots. Served with sweet chili fish sauce.

Brown Rice Panda with Panko Shrimp and Soft Boiled Egg on a bed of @BrightFreshMicrogreens Micro Arugula, shredded cabbage and pickled sakura radish , Drizzled with sweet tangy katsu sauce . You won't have any trouble convincing your little one to eat this!

What are you guys having for lunch?pick up a freshly roasted duck from your local Chinese market and have some duck with noodles tossed in spicy sauce. OMG so frickin good!! You will kill the whole plate! INGREDIENTS * roasted duck * 12 oz fresh thin wonton noodles (or noodles of your choice) * 4 bok choy cut in half lengthwise and wash thoroughly * 2 spring onions chopped Garlic oil: * 2 cloves garlic minced * 1 tbsp oil Mixed noodle sauce: * 1 roasted duck sauce container * 1 tbsp light soy sauce (Pearl River) * 1 tbsp kecap manis (I use ABC sweet soy sauce) * ½ tbsp oyster sauce * 1 tbsp or more chili garlic paste in oil (or sriracha) * ¼ cup low sodium chicken broth or water * Pickled jalapeno Noodle soup: * Roasted duck carcass (head, neck, back and bones you save from other parts) * 1 duck sauce container * 2 cups water * 2 cups low sodium chicken broth (or water) * 1 small ginger piece smashed * 2 dried shiitake mushroom (optional) * 1 tbsp light soy sauce * 1 tbsp fish sauce (Red Boat) Instructions Make garlic oil : 1. In a microwave safe bowl, add minced garlic and oil. Microwave on high for 1 minute. Preparing noodles and bok choy: 1. Bring 6 quarts of water to a boil, add in 1 tsp salt. 2. Add bok choy and cook for 1 minute. Take out bok choy and soak in cold water to stop further cooking. 3. In the same pot, add in thin wonton noodles and cook for 2 minutes. Drain and rinse under tap water. Drain noodles thoroughly and toss with garlic oil. 4. Save half of bok choy and noodles if you're also making noodle soup. Mixed noodles with sauce: 1. Mix together duck sauce, soy sauce, kecap manis, oyster sauce and broth. Taste and adjust to your personal liking. Dilute sauce with more broth or water if needed. 2. Toss noodles with sauce. Top with roasted duck, bok choy and chopped spring onions. Served with chili garlic oil (or sriracha) and pickled jalapeno slices. Noodle soup: 1. Add all the ingredients to the pot. Bring to a boil and simmer for 45 mins - 1 hour. (I use my instant pot, 30 mins on high pressure) 2. Skim off the fat layer that rises on the top of the broth. You can also refrigerate the broth overnight and lift off the solidified fat. 3. Boil water in a small sauce pan, gently place in 2 room temperature eggs. Cook for exactly 5 minutes (or longer if you like yours less runny). Soak eggs in ice bath for 10 mins and peel. 4. Add noodles and bok choy to 2 bowls. Warm up in the microwave for 2 mins. If you're not making the dry version, prepare bok choy and noodles following the above instructions. 5. Pour in hot broth. 6. Top with roasted duck, chopped spring onions, soft boil eggs and chili garlic oil.

PREP TIME: 5 minutes COOK TIME: 15 minutes TOTAL TIME: 20 minutes SERVING SIZE: 2-3 Ingredients * 1/4 head cabbage Kimchee, chopped, about 1 1/2C * 4-6 bacon strips * 2 C cooked brown rice heated * 1-2T Kimchee juice * 1t sesame oil * 1t sesame seeds * dash black pepper * 2 eggs * Some spring onion chopped for garnish, optional * * Directions 1. Dice the bacon strips into small pieces, set aside. 2. Discard stuffing from the cabbage Kimchee and chop them into small pieces. 3. Brown the bacon pieces in the fry pan over medium heat until crisp. Remove from pan and set aside. 4. Using a paper towel remove half of bacon fat from the pan. Add the chopped Kimchee into the pan and saute them well until nice and tender, about 5 minutes. 5. Add rice and combine them well with Kimchee mixture over the medium heat. Add the reserved Kimchee juice to moisten the fried rice. Continue to stir until heated through. 6. Turn off the heat.Add sesame oil, sesame seeds, and the bacon pieces. Mix well. 7. Fry eggs into sunny side up and place on top of the fried rice. 8. Serve immediately.

These chili fish sauce wings are the perfect weekend indulgence! Super crispy and coated in spicy sweet honey sriracha sauce!! The ultimate beer food!! #RECIPE for 2 lbs (6 whole wings) Cut wings at the joints, make a few small slit on the thickest parts. Marinate with 1/2 tsp garlic powder, 1/2 tsp sugar, 1 tsp fish sauce and a pinch of pepper. Mix together 1/3 cup all purpose flour with 1/3 cup tapioca starch (or cornstarch). Dredge wings with flour and fry til golden. Once all the wings are done, return them to hot oil and fry again for a few minutes. Move wings to towel paper lined tray to drain excess oil. In a clean pan or wok, heat up 2 tbsp oil, add in 1/4 cup minced garlic and cook til golden. Lower the heat and add in 1.5 tbsp fish sauce, 2 tbsp honey, 1.5 tbsp sriracha, 1 tsp dried chili flakes. Stir til everything is combined. Add wings and toss to coat.

Mmm sticky caramelized pork ribs... and a little egg porn action at the end. * 2 lbs flanken style pork spareribs cut into bite size pieces * 3 tbsp fish sauce (Red Boat) * 3 tbsp coconut sugar (honey or brown sugar) * ½ tsp black pepper * 1 tsp kosher salt * 3 cloves garlic minced * 1 shallot minced * 2 tbsp extra virgin coconut oil (or olive oil) * 1 cup all natural coconut water (Zico) * 5-6 or more bird's eyes chilies chopped (optional) * 2 spring onions chopped Instructions 1. Heat pan over medium hight heat. Add coconut oil and sugar. Cook for one minute or til sugar is melted and slightly caramelized, stir constantly to prevent burning. Add in garlic, shallot and cook til fragrant, about 30 seconds. 2. Add in pork, fish sauce, salt and black pepper. Stir and cook for 2 minutes. 3. Pour in coconut water. Turn the heat to the lowest setting. Close the lid and simmer for 30-45 mins or until meat is tender to your liking. 4. Turn the heat back up to medium high and cook uncovered til the sauce is mostly reduced, about 15 mins. 5. Stir in chopped chilies and spring scallions. Cook for another minute and turn off heat. Served with steamed rice.