Tag: Asian

Lumpia

Lumpia

I finally found this recipe again on TikTok Tony Cu Food and Travel, after searching for it for years.
Many moons ago, when we were stationed at Fort Campbell, a Filipina woman in our neighborhood used to bring these lumpias to work. She had given me the recipe back then. But you know how it goes when you move a lot. And in those days, there was no internet or computer to fall back on.

Finding it again brought back many memories, and I’m glad to finally have it written down. I hope you enjoy it as much as I do.

Asian Lime Sauce

Asian Lime Sauce

Dare to tantalize your taste buds with a departure from the ordinary! Swap the predictable BBQ sauce for an Asian lime concoction. Elevate your grilling experience with a tang that awakens your senses and transports you to distant lands of culinary delight. This Asian lime sauce offers a refreshing departure from the familiar, inviting you to savor the thrill of exploration in every bite. Step outside the norm and embrace the zestful allure of something new, something daring, something deliciously different.

Bok Choy

Bok Choy

Bok Choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok Choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

Ingredients
  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/8 tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce
 

Instructions
  1. Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it’s totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  2. Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don’t burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.

Bok Choy

Bok choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Course Side Dish Vegetable
Cuisine Asian
Servings 2 people
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Ingredients

  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/8 tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce

Instructions

  • Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it's totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  • Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don't burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Beef Fried Rice

Beef Fried Rice

Beef Fried Rice is one of my go to recipes during the week. It doesn’t take long to cook. One thing you do need to do is prepare the rice a day ahead. And marinate the meat.