I had shared on Instagram a few clips of one of my dishes. Last night, I made a Japanese udon and a lot of people were interested in the recipe. Unfortunately I do not have photos of all the ingredients I used. But I will insert a link on everything that I am able to find 🙂
Just to let ya’ll know, I rarely cook with measurements. It’s all about the taste and eyeing everything to me. If you make this and it’s a bit too salty for your tasting or spicy, add one tsp. of brown granulated sugar or less chili!
Ingredients: Servings: 3
1 package of soybean paste (you can get this at any Chinese or Korean Market. Ex: 99 Ranch Market/Hmart)
1 package of 4 precooked kimchi seasoned tofu, cut into bite size (there’s different flavors!)
In a medium pot, boil water and cook udon noodles for 4 minutes or until it is soft. Drain and run through with cold water. Set aside.
In a small bowl, put in your cut chicken pieces with a few sprinkles of pepper, salt, dried chili flakes. Saute chicken and minced garlic with butter in a saucepan over medium high heat until it’s firm. Don’t let the garlic burn! It should be golden yellow when the chicken is cooked. Set aside.
In a medium pot, put in 2 1/2 cups of water to a boil then put in the soybean paste. Lower to medium heat; put in the chicken, tomatoes, corn, tofu, chili sauce, and yellow onion. Cover it and let simmer for 3 minutes.
Since the pot is very hot already, turn off heat and put remainder of the ingredients: udon, kimchi, lemon juice and zest, cabbage, and cilantro (optional: you can use this and more cabbage for garnish!). Put in bowl and for a creamy flavor, top it off with a sunny side egg!
I hope you all will enjoy this soup. I love udon and it’s so easy to put together. Please let me know what your outcome was! Thank you so much for the love and interests!
Avocado and mango? Chipotle with cilantro? And chicken? Yes, please!
I love spicy and tangy. So I decided to incorporate those two flavors in a salad! The spiciness from chipotle combined with the tangy lime and ripe mango is simply amazing. I had a fun time experimenting all of these bold flavors together, creating a plate full of flavors making your taste buds happy.
red bell pepper, thinly sliced
chipotle pepper, cut and smashed
romaine lettuce, chopped bite size
mango, sliced and chopped
cilantro, handful chopped
chicken breasts, cut into bite size cubes
purple onion, sliced and chopped
salt & lemon pepper
red pepper flakes
1/2 bar of butter
mexican table cream
In a medium bowl: combine chicken breasts, cilantro, fresh lime juice, sprinkles of salt, lemon pepper, chili powder, and pepper flakes (I eyeball everything and go with whatever my taste of spiciness/saltiness is).
In a hot skillet: pour in some table cream and butter. Saute chicken breasts on medium high. When chicken is medium rare, put in chipotle and sprinkle Italian seasoning, stir around on low heat. Let simmer.
On a plate: combine cilantro and lettuce together with the remainder of fresh ingredients. When chicken is fully cooked, place on lettuce. Enjoy!
My last post about Gluten Free Chicken Enchiladas with Avocado Sauce had such great feedback, thank you all very much! Today is another healthy dish I’ve come up with quesadillas. I know one of most important ingredients inside a quesadilla is the cheese. It’s the cheese that pulls everything together. So what did I think of a healthy substitution for it? Hummus! Honestly, I’ve never been a hummus fan until an hour ago. I’ve tried it once before in the past and never touched one again. Until today, that is. I decided to give it another try and also add it to my diet. And oh my goodness, I understand why everyone loves it so much now!
I gathered up some ingredients I had around the kitchen: gluten free tortillas, spinach, purple onions, corn, ghee butter, lean ground turkey, and some herbs. I seasoned the ground turkey with salt, black ground pepper, cayenne pepper, dried oregano, ground cumin, and garlic powder. Everything pinch sized. On a hot oiled skillet, I cooked the meat until brown. Set aside.
In a separate hot oiled pan, I started off with sauteing the onions until slightly brown, added in corn, then spinach with a drizzle soy sauce. Yes, soy sauce!
Once everything was done cooking, I decided to warm up the tortillas on the skillet I used to cook the turkey with. Because being the person I am, not liking to do the dishes, I didn’t want to use add more in the sink. I started with getting a tsp. size of hummus and spreaded onto the tortilla. Added in the spinach, onions, corn, and turkey.
Besides tacos, enchiladas is another of my most favorite Mexican dish. I’ve been trying to think of different substitutions and making my own version of it with ingredients I can currently eat without losing that Mexican flavor. After a while of mixing around with some ingredients, it’s safe to say I have finally got it down! And I actually like this better than the authentic kind. (gasp!)
I started out with two chicken breasts sprinkled with salt, black ground pepper, and cayenne pepper (for that substitution of bell peppers). Sauteed it, then cut it into strips. I was too lazy to hand shred it and I think it’s ridiculous to spend money on a small package of a prepared one. I wanted these enchiladas to be on the healthy side. So for filling, I used thinly sliced fresh green zucchini squash, black beans, chopped purple onions, minced garlic. I sauteed that separately together until the zucchini and onions were slightly brown. Afterwards, I poured in pasta sauce (tomato basil, you can use whatever kind of flavor pasta sauce you’d like). Gradually, I sprinkled some ground cumin and garlic powder (I forgot to add this part earlier!) then I added in the chicken strips and folded everything together.
In a baking dish, I lightly put a thing layer of the sauce then got gluten free tortillas one by one, filling them in side by side. Once it filled the tray, I poured the remainder of the sauce over and baked it 350F for 20 minutes. While waiting for it to bake, in a medium sized bowl, I got two (3 would be better) large ripe avocados and made guacamole. When creamy, I cut half of a small sized lime out put the juice in the guac. When the enchiladas were done, I put on the guac as a substitute for cheese and sour cream. Garnished it with freshly chopped green onions and cilantro.
Keep in mind, this was my very first time making enchiladas. I had so much fun putting this together and was blown away that it tasted amazing! I will definitely make this again. The creamy fresh guac. totally made it taste so much better.
I’m the kind of person who can never follow recipes. If I do, I will end up changing or adding something along the way. When I cook, I use my senses and imagination. The only thing I have a hard time with making are soups. For some reason, doing anything that involves soup is not my area. But what’s it like in thekitchen with me? (if you follow me on Snapchat, you already know ;)) Here are a few of the dishes I’ve made.
For more, check out my Instagram @mkhuynh_kitchen for full details and recipes!