Category: Main Dish

I love quick noodle recipes that are bursting with flavor, and this one is a favorite I could eat every day.

The spicy, tangy broth paired with creamy sesame paste makes every bite bold, fragrant, and absolutely addictive.

Why you’ll love this recipe

• Bold, spicy, and tangy flavors that wake up your taste buds.
• Creamy sesame paste adds richness and depth.
• Quick and easy—ready in under 20 minutes.
• Fresh toppings like cucumber, cilantro, and peanuts add crunch and balance.

Ingredients

• noodles
• cucumber, shredded
• cilantro
• chopped scallions
• roasted peanuts
• sesame paste

Sauce base

• minced garlic
• chopped fresh chili
• white sesame seeds
• chili powder
• 1 tbsp light soy sauce
• 1 tbsp black vinegar
• 1 tbsp oyster sauce
• 2 tbsp sesame paste
• hot oil (for pouring)

Instructions

Make the sauce base
In a heatproof bowl, add garlic, chili, white sesame seeds, and chili powder. Pour in hot oil to release the aroma.

Mix the sauce
Stir in light soy sauce, black vinegar, oyster sauce, and sesame paste. Mix well until smooth.Add a pinch of salt and some sugar, then stir until well combined.

Cook the noodles
Boil the noodles until cooked through. Drain and transfer to a bowl.

Assemble
Top with shredded cucumber, cilantro, scallions, and peanuts. Pour the prepared sauce over, add a splash of noodle cooking water, and toss everything together.

Frequently Asked Questions

Can I make it less spicy?
Yes! Simply reduce the chili powder and fresh chili, or skip them entirely for a milder version.

Can I use tahini instead of Chinese sesame paste?
Yes, tahini works, though Chinese sesame paste has a deeper roasted flavor. Adjust according to your taste.

What noodles work best?
Wheat noodles are classic, but you can use udon, ramen, or even spaghetti if that’s what you have on hand.

Can I prepare the sauce in advance?
Definitely! The sauce can be made and stored in the fridge for up to 3 days. Just mix well before using.

Spicy & Tangy Sesame Noodles 🍜

I love quick noodle recipes that are bursting with flavor, and this one is a favorite I could eat every day. The spicy, tangy broth paired with creamy sesame paste makes every bite bold, fragrant, and absolutely addictive.

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Course Breakfast

Cuisine Chinese

Servings 1

Ingredients

  

• noodles
• cucumber shredded
• cilantro
• chopped scallions
• roasted peanuts
• sesame paste

Sauce base

• minced garlic
• chopped fresh chili
• white sesame seeds
• chili powder
• 1 tbsp light soy sauce
• 1 tbsp black vinegar
• 1 tbsp oyster sauce
• 2 tbsp sesame paste
• hot oil for pouring

Instructions

 

Make the sauce base

• In a heatproof bowl, add garlic, chili, white sesame seeds, and chili powder. Pour in hot oil to release the aroma.

Mix the sauce

• Stir in light soy sauce, black vinegar, oyster sauce, and sesame paste. Mix well until smooth.
• Add a pinch of salt and some sugar, then stir until well combined.

Cook the noodles

• Boil the noodles until cooked through. Drain and transfer to a bowl.

Assemble

• Top with shredded cucumber, cilantro, scallions, and peanuts. Pour the prepared sauce over, add a splash of noodle cooking water, and toss everything together.

I love making roasted pigeon because it’s crispy on the outside, juicy on the inside, and bursting with flavor.

The best part? It’s incredibly easy to prepare, yet the results taste like a restaurant-quality dish.

Why you’ll love this recipe

• Crispy, golden-brown skin with juicy, tender meat
• Simple marinade with everyday seasonings
• Easy to prepare with minimal steps
• Perfect for dinner, gatherings, or when you want something special

Ingredients

• 2 young pigeons
• 2 slices ginger
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp Orleans seasoning (spicy roasted chicken powder)
• 1 tbsp honey

Instructions

Clean the pigeons and cut into pieces.

In a bowl, mix pigeon with ginger, cooking wine, soy sauce, oyster sauce, Orleans seasoning, and honey. Marinate for 1 hour.

Arrange the pieces on a baking tray. Roast in a preheated oven at 180°C (350°F) for 40 minutes, turning halfway and brushing with remaining marinade.

Serve hot, crispy, and juicy!

Frequently Asked Questions

Can I use chicken instead of pigeon?
Yes, you can substitute small chicken pieces, though the flavor will be slightly different.

What is Orleans seasoning?
It’s a popular Chinese-style roasted chicken seasoning mix. If unavailable, use paprika, garlic powder, onion powder, and a pinch of chili powder as a substitute.

Do I have to marinate for 1 hour?
Marinating for at least 1 hour allows the flavors to soak in, but overnight marination will make it even tastier.

Can I air-fry instead of oven-bake?
Yes! Air-fry at 180°C (350°F) for about 25–30 minutes, turning halfway through.

Roasted Pigeon

I love making roasted pigeon because it’s crispy on the outside, juicy on the inside, and bursting with flavor. The best part? It’s incredibly easy to prepare, yet the results taste like a restaurant-quality dish.

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Course Main Course

Cuisine Chinese

Servings 2

Ingredients

  

• 2 young pigeons
• 2 slices ginger
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp Orleans seasoning spicy roasted chicken powder
• 1 tbsp honey

Instructions

 

• Clean the pigeons and cut into pieces.
• In a bowl, mix pigeon with ginger, cooking wine, soy sauce, oyster sauce, Orleans seasoning, and honey. Marinate for 1 hour.
• Arrange the pieces on a baking tray. Roast in a preheated oven at 180°C (350°F) for 40 minutes, turning halfway and brushing with remaining marinade.
• Serve hot, crispy, and juicy!

I love how this recipe brings together spicy Korean ramen, tangy kimchi, and crispy pork belly all in one bite.

It looks impressive, but it’s surprisingly easy to make—and every slice bursts with flavor and texture.

Why you’ll love this recipe

• Crispy outside, tender inside—pork belly cooks up golden and irresistible
• Packed with layers of flavor: spicy, tangy, fresh, and savory all at once
• Fun to assemble and perfect for sharing at family dinners or parties
• Easy to customize with different veggies or even melty cheese inside

Ingredients (serves 2–3)

Main

• 250g thinly sliced pork belly (hot pot–style)
• 2 packs spicy Korean ramen (with powder + sauce packets)
• 2 eggs
• ½ cucumber
• 4–5 imitation crab sticks
• 100g kimchi (chopped)

For the egg crepe

• 2 eggs
• 2 tbsp milk
• 1 pinch salt

Seasoning & garnish

• 2 ramen seasoning packets (powder + sauce)
• crushed seaweed, to taste
• cooking oil, a little (optional)

Instructions

Step 1. Make the egg crepe

Beat 2 eggs with milk and a pinch of salt until smooth.

Heat a nonstick pan over low heat, brush lightly with oil.

Pour in the egg mixture, swirl to coat evenly.

Cook until set, flip, and cook 10 seconds more.

Remove, roll, and slice into thin strips. Set aside.

Step 2. Prepare the fillings

Slice cucumber into thin sticks.

Thaw crab sticks.

Squeeze excess liquid from kimchi and chop.

Step 3. Cook the ramen

Boil water and cook ramen with veggie packets for 5–6 minutes.

Drain noodles, reserving 6 tbsp cooking water.

Toss noodles with powder and sauce packets until evenly coated.

Step 4. Assemble the roll

Place plastic wrap on a sushi mat.

Lay pork belly slices in a slightly overlapping layer.

On the edge, add ramen, cucumber, egg crepe strips, crab sticks, and kimchi.

Roll tightly with the mat and wrap.

Rest briefly to hold shape.

Step 5. Pan-sear & finish

Heat a skillet over low heat (no oil needed, pork belly will render fat).

Place roll seam-side down, pan-sear all sides until golden and crispy (2–3 minutes each side).

Brush with leftover ramen sauce, sprinkle with seaweed.

Let rest 2 minutes, then slice and serve.

Frequently Asked Questions

Can I make this ahead of time?
Yes—assemble the roll, wrap tightly, and refrigerate. Pan-sear just before serving for the crispiest texture.

What can I use instead of pork belly?
Thinly sliced beef or chicken works too, but pork belly gives the best crispy texture.

Is it too spicy?
If you’re sensitive to spice, use only half the ramen sauce packet or swap for a milder ramen brand.

Can I add cheese?
Definitely! Add a slice of mozzarella or cheddar before rolling for a melty, stretchy surprise inside.

How do I make it vegetarian?
Replace pork belly with thin tofu skin sheets or nori, and swap crab sticks for extra veggies.

This Pork Belly Kimchi Ramen Roll is hearty, spicy, and a total crowd-pleaser. It’s the kind of dish that looks restaurant-worthy but is easy enough to whip up at home for a fun dinner.

Pork Belly Kimchi Ramen Rolls

I love how this recipe brings together spicy Korean ramen, tangy kimchi, and crispy pork belly all in one bite.It looks impressive, but it’s surprisingly easy to make—and every slice bursts with flavor and texture.

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Course Main Course

Cuisine American

Servings 3

Ingredients

  

Main

• 250 g thinly sliced pork belly hot pot–style
• 2 packs spicy Korean ramen with powder + sauce packets
• 2 eggs
• ½ cucumber
• 4 –5 imitation crab sticks
• 100 g kimchi chopped

For the egg crepe

• 2 eggs
• 2 tbsp milk
• 1 pinch salt

Seasoning & garnish

• 2 ramen seasoning packets powder + sauce
• crushed seaweed to taste
• cooking oil a little (optional)

Instructions

 

Step 1. Make the egg crepe

• Beat 2 eggs with milk and a pinch of salt until smooth.
• Heat a nonstick pan over low heat, brush lightly with oil.
• Pour in the egg mixture, swirl to coat evenly.
• Cook until set, flip, and cook 10 seconds more.
• Remove, roll, and slice into thin strips. Set aside.

Step 2. Prepare the fillings

• Slice cucumber into thin sticks.
• Thaw crab sticks.
• Squeeze excess liquid from kimchi and chop.

Step 3. Cook the ramen

• Boil water and cook ramen with veggie packets for 5–6 minutes.
• Drain noodles, reserving 6 tbsp cooking water.
• Toss noodles with powder and sauce packets until evenly coated.

Step 4. Assemble the roll

• Place plastic wrap on a sushi mat.
• Lay pork belly slices in a slightly overlapping layer.
• On the edge, add ramen, cucumber, egg crepe strips, crab sticks, and kimchi.
• Roll tightly with the mat and wrap.
• Rest briefly to hold shape.

Step 5. Pan-sear & finish

• Heat a skillet over low heat (no oil needed, pork belly will render fat).
• Place roll seam-side down, pan-sear all sides until golden and crispy (2–3 minutes each side).
• Brush with leftover ramen sauce, sprinkle with seaweed.
• Let rest 2 minutes, then slice and serve.

Need a quick, healthy, and delicious breakfast to kick-start your busy morning? This Cabbage, Ham & Cheese Sandwich is the perfect choice!

With just 10 minutes from prep to finish, it’s ideal for anyone—whether you’re a busy professional or a student. It’s nutritious, satisfying, and packed with flavor!

Ingredients (Serves 1)

• Toast: 2 slices
• Cabbage: 1/4 head (approx. 100g)
• Eggs: 2
• Lunch meat (ham or spam): 2-3 slices
• Cheese slices: 2
• Butter: 5g
• Seasoning: A pinch of black pepper, salt (adjust to taste)

Step-by-Step Instructions

Prepare Ingredients
Wash the cabbage and drain it thoroughly before slicing it into fine strips. The finer you slice it, the better it will cook and taste.

Make Cabbage Egg Mixture
In a large bowl, combine the shredded cabbage with the two eggs. Add a pinch of salt and black pepper.
Use chopsticks or a whisk to mix everything well until the cabbage is fully coated in the egg mixture.

Cook the Lunch Meat
Heat a pan on medium-low heat without adding oil (since lunch meat already contains fat).
Add the slices of lunch meat and cook until the first side turns golden and crispy, then flip and cook the other side. Once done, set the meat aside.

Cook the Cabbage Egg Base
In the same pan, add the butter and heat it until it melts and starts to bubble.
Pour in the cabbage-egg mixture, using a spatula to spread it evenly.
Keep the heat on medium-low and cook gently until the edges start to lift slightly and the bottom is set.

Assemble the Sandwich
Cut the toast slices in half, making four rectangular pieces. Place two of the toast slices onto the still-soft cabbage-egg mixture.
Press down gently with a spatula so the bread absorbs the egg mixture. Flip the toast slices over once the egg mixture has set on the bottom.

Cook the Toast
Once the egg mixture is fully set, carefully flip the entire assembly so the toast side is facing down. Let it cook for another 10-20 seconds until the toast gets slightly crispy.
Fold the cabbage-egg edges over the toast to form a nice, even layer.

Add the Fillings
Once flipped, layer the cooked lunch meat on top of the cabbage-egg mixture. Then, place a slice of cheese on top.
Fold the sandwich in half to form a crescent shape.
Cook for an additional 1-2 minutes over low heat until the cheese is melted, and the sandwich edges are sealed tightly.

Serve & Enjoy
Once the cheese has melted and the sandwich edges are golden, remove it from the pan and serve hot.

Tips for Success

For Extra Crispiness: If you prefer a crispier texture, toast the bread slices in a toaster or oven at 180°C (350°F) for 1-2 minutes before assembling.

Low-Fat Version: Swap out the lunch meat for grilled chicken or shrimp, and use olive oil instead of butter for a lower-fat option.

Flavor Variations: You can add a pinch of chili powder, dried parsley, or a bit of ketchup to the egg mixture for extra flavor.

Prevent Burning: Keep the heat on medium-low throughout, especially when cooking the cabbage egg mixture, to avoid burning the base. Be patient—wait for the bottom to set before flipping.

This Cabbage, Ham & Cheese Sandwich offers a delightful combination of the fresh crunch of cabbage, the creamy egg, savory lunch meat, and rich cheese. It’s a balanced, nutritious breakfast that’s quick and easy to make, and ready in just 10 minutes. Perfect for fueling your day—give it a try today!

10-Minute Energizing Breakfast: Cabbage, Ham & Cheese Sandwich

Need a quick, healthy, and delicious breakfast to kick-start your busy morning? This Cabbage, Ham & Cheese Sandwich is the perfect choice!

With just 10 minutes from prep to finish, it’s ideal for anyone—whether you're a busy professional or a student. It’s nutritious, satisfying, and packed with flavor!

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Course Breakfast

Cuisine American

Servings 1

Ingredients

  

• Toast: 2 slices
• Cabbage: 1/4 head approx. 100g
• Eggs: 2
• Lunch meat ham or spam: 2-3 slices
• Cheese slices: 2
• Butter: 5g
• Seasoning: A pinch of black pepper salt (adjust to taste)

Instructions

 

Prepare Ingredients

• Wash the cabbage and drain it thoroughly before slicing it into fine strips. The finer you slice it, the better it will cook and taste.

Make Cabbage Egg Mixture

• In a large bowl, combine the shredded cabbage with the two eggs. Add a pinch of salt and black pepper.
• Use chopsticks or a whisk to mix everything well until the cabbage is fully coated in the egg mixture.

Cook the Lunch Meat

• Heat a pan on medium-low heat without adding oil (since lunch meat already contains fat).
• Add the slices of lunch meat and cook until the first side turns golden and crispy, then flip and cook the other side. Once done, set the meat aside.

Cook the Cabbage Egg Base

• In the same pan, add the butter and heat it until it melts and starts to bubble.
• Pour in the cabbage-egg mixture, using a spatula to spread it evenly.
• Keep the heat on medium-low and cook gently until the edges start to lift slightly and the bottom is set.

Assemble the Sandwich

• Cut the toast slices in half, making four rectangular pieces.
• Place two of the toast slices onto the still-soft cabbage-egg mixture. Press down gently with a spatula so the bread absorbs the egg mixture.
• Flip the toast slices over once the egg mixture has set on the bottom.

Cook the Toast

• Once the egg mixture is fully set, carefully flip the entire assembly so the toast side is facing down.
• Let it cook for another 10-20 seconds until the toast gets slightly crispy.
• Fold the cabbage-egg edges over the toast to form a nice, even layer.

Add the Fillings

• Once flipped, layer the cooked lunch meat on top of the cabbage-egg mixture. Then, place a slice of cheese on top. Fold the sandwich in half to form a crescent shape.
• Cook for an additional 1-2 minutes over low heat until the cheese is melted, and the sandwich edges are sealed tightly.

Serve & Enjoy

• Once the cheese has melted and the sandwich edges are golden, remove it from the pan and serve hot.

If you’re craving something quick, delicious, and incredibly satisfying, this Seaweed and Spam Fried Rice is a must-try!

I make it all the time, and every bite feels like a comfort food moment. It’s the perfect mix of crispy Spam, savory seaweed, and fluffy rice — trust me, you’ll be hooked after the first bite!

Why You’ll Love This Recipe

I love how easy and customizable this fried rice is. It’s packed with flavor and texture, especially with that crispy Spam and the umami of seaweed.

It’s the kind of dish that’s simple enough for a weeknight meal but special enough for guests.

Plus, it takes less than 30 minutes to whip up from start to finish, making it a total weeknight winner.

Ingredients:

• 100g Spam (cut into small cubes)
• 2 eggs (beaten)
• 1 bowl cooked rice (preferably cold, for best texture)
• 10g sugar
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 10g seaweed flakes (or shredded nori)
• 1-2 tbsp oil (for frying)
• Salt (to taste, optional)

Instructions:

Prep the Spam and Eggs:
Start by cutting your Spam into small cubes. In a bowl, crack and beat the eggs together until well mixed.

Scramble the Eggs:
Heat a little oil in a pan over medium heat. Pour in the beaten eggs and scramble them until fully cooked and fluffy. Remove from the pan and set aside.

Fry the Spam:
In the same pan, add another splash of oil. Toss in the Spam cubes and cook until golden brown and crispy on the edges, about 4-5 minutes.

Combine the Ingredients:
Add the scrambled eggs back into the pan, then stir in the cooked rice. Next, pour in the sugar, light soy sauce, and oyster sauce. Mix everything together thoroughly, making sure the rice is evenly coated with the rich seasonings.

Add the Seaweed:
Add the seaweed flakes and give everything a good stir. Cook for another minute to allow the flavors to fully come together.

Taste and Adjust:
Taste your fried rice and adjust the seasoning, adding a pinch of salt if needed. Once everything is perfectly mixed and heated, your Seaweed and Spam Fried Rice is ready to serve!

Serve & Enjoy:
Serve hot, and enjoy the crunchy, savory goodness of your homemade fried rice!

Notes:

Cold rice works best: If you don’t have leftover rice, you can spread hot rice on a tray and let it cool for 10-15 minutes. Cold rice helps the grains separate better, giving you a fluffier result.

Customizations: Feel free to add vegetables like peas, carrots, or even some green onions for extra flavor and texture.

For extra flavor: Add a small drizzle of sesame oil at the end for a little extra depth.

Frequently Asked Questions

Can I use a different type of meat instead of Spam?
Yes, if you prefer, you can swap Spam for any other protein, such as diced ham, chicken, or even tofu for a vegetarian version.

Is this recipe spicy?
No, it’s not spicy. However, you can add chili flakes or a splash of hot sauce if you like a little heat.

Can I use fresh seaweed instead of flakes?
Yes, you can use shredded nori or any dried seaweed you have. Just be sure to crumble it before adding it to the fried rice for even distribution.

Enjoy making this quick and flavorful Seaweed and Spam Fried Rice! It’s a guaranteed hit that will quickly become a staple in your recipe rotation.

Seaweed and Spam Fried Rice Recipe

If you’re craving something quick, delicious, and incredibly satisfying, this Seaweed and Spam Fried Rice is a must-try!

I make it all the time, and every bite feels like a comfort food moment. It’s the perfect mix of crispy Spam, savory seaweed, and fluffy rice — trust me, you’ll be hooked after the first bite!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine American

Servings 1

Ingredients

  

• 100 g Spam cut into small cubes
• 2 eggs beaten
• 1 bowl cooked rice preferably cold, for best texture
• 10 g sugar
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 10 g seaweed flakes or shredded nori
• 1-2 tbsp oil for frying
• Salt to taste, optional

Instructions

 

Prep the Spam and Eggs:

• Start by cutting your Spam into small cubes. In a bowl, crack and beat the eggs together until well mixed.

Scramble the Eggs:

• Heat a little oil in a pan over medium heat. Pour in the beaten eggs and scramble them until fully cooked and fluffy. Remove from the pan and set aside.

Fry the Spam:

• In the same pan, add another splash of oil. Toss in the Spam cubes and cook until golden brown and crispy on the edges, about 4-5 minutes.

Combine the Ingredients:

• Add the scrambled eggs back into the pan, then stir in the cooked rice. Next, pour in the sugar, light soy sauce, and oyster sauce. Mix everything together thoroughly, making sure the rice is evenly coated with the rich seasonings.

Add the Seaweed:

• Add the seaweed flakes and give everything a good stir. Cook for another minute to allow the flavors to fully come together.

Taste and Adjust:

• Taste your fried rice and adjust the seasoning, adding a pinch of salt if needed. Once everything is perfectly mixed and heated, your Seaweed and Spam Fried Rice is ready to serve!

Serve & Enjoy:

• Serve hot, and enjoy the crunchy, savory goodness of your homemade fried rice!

Video

I can’t help but crave this Spicy Chicken Feet every time I think about it! The tender, fall-off-the-bone chicken feet soaked in a rich, spicy broth, combined with the soft potatoes and sweet carrots, make this dish an absolute comfort food. I promise, you won’t be able to stop eating once you start!

Why You’ll Love This Recipe:
This recipe is everything you need in a comforting, savory stew. The chicken feet soak up all the flavors, making each bite full of delicious, spicy goodness.

With a rich combination of savory, sweet, and umami flavors, this dish is sure to be a crowd-pleaser.

Plus, it’s an easy recipe that doesn’t require much prep time, just some simmering and patience. If you’re someone who loves spicy, bold flavors, then this recipe will be your new favorite!

Ingredients:

• 500g chicken feet
• 10g ginger (sliced)
• 2 stalks green onion (cut into sections)
• 30ml cooking wine
• 1 tablespoon doubanjiang (fermented bean paste)
• 2 bay leaves
• 2 star anise
• 4 dried chilies
• 3 rock sugar cubes
• 30ml light soy sauce
• 15ml dark soy sauce
• 15ml oyster sauce
• 330ml beer (1 can)
• 500g potatoes (peeled and cut into chunks)
• 2 medium carrots (peeled and cut into chunks)
• 2 ears corn (cut into chunks)
• 10g salt (to taste)
• Fresh chopped green onions (for garnish)
• Steamed rice (for serving)

Instructions:

Prep the Chicken Feet: Start by cleaning the chicken feet thoroughly. Blanch them in boiling water with ginger, green onion, and a splash of cooking wine. Once they are boiled for a few minutes, remove them and set aside.

Sauté Aromatics: In a separate pot, heat some oil over medium heat. Add the ginger and green onion, sautéing until fragrant. Then, add the doubanjiang (fermented bean paste) and stir until the oil turns a red color.

Cook the Chicken Feet: Add the blanched chicken feet to the pot and stir-fry for a few minutes until they are well coated with the spicy bean paste.

Add Spices and Sauces: Toss in the bay leaves, star anise, dried chilies, and rock sugar cubes. Add the light soy sauce, dark soy sauce, and oyster sauce. Stir everything together to ensure the chicken feet are evenly coated with the seasonings.

Simmer with Beer: Pour in the can of beer, making sure the chicken feet are fully submerged. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, allowing all the flavors to soak into the chicken feet.

Add Vegetables: After 30 minutes, add the potatoes, carrots, and corn. Stir gently, then cover and let it simmer for another 15 minutes until the vegetables are tender.

Season and Garnish: Taste the broth and adjust the seasoning if needed, adding salt to taste. Once done, garnish with freshly chopped green onions.

Serve and Enjoy: Serve the Spicy Chicken Feet Stew with a bowl of hot steamed rice. The flavorful broth and tender chicken feet are perfect with the rice — it’s a comforting and satisfying meal.

Notes:

The chicken feet should be tender and soft after simmering. If you want them even softer, feel free to simmer longer.

You can adjust the level of spiciness by increasing or decreasing the number of dried chilies.

The dish is best enjoyed with steamed rice, which helps balance the rich flavors of the stew.

Frequently Asked Questions:

Can I use chicken wings instead of chicken feet?
While chicken feet give the stew its signature texture and flavor, you can substitute with chicken wings. Keep in mind that the cooking time will be shorter.

Can I make this in advance?
Yes! This dish actually tastes even better the next day as the flavors continue to develop. Just store it in an airtight container in the fridge and reheat before serving.

Can I make it spicier?
Absolutely! Feel free to add more dried chilies or even chili paste if you like extra heat. You can also adjust the amount of doubanjiang for a spicier kick.

What can I serve this with?
This dish is best served with steamed rice. You can also pair it with some lightly sautéed greens or a fresh salad for balance.

Enjoy your Spicy Chicken Feet Stew! It’s a must-try for anyone who loves bold, savory, and spicy flavors!

Spicy Chicken Feet Recipe

I can’t help but crave this Spicy Chicken Feet every time I think about it! The tender, fall-off-the-bone chicken feet soaked in a rich, spicy broth, combined with the soft potatoes and sweet carrots, make this dish an absolute comfort food. I promise, you won’t be able to stop eating once you start!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 500 g chicken feet
• 10 g ginger sliced
• 2 stalks green onion cut into sections
• 30 ml cooking wine
• 1 tablespoon doubanjiang fermented bean paste
• 2 bay leaves
• 2 star anise
• 4 dried chilies
• 3 rock sugar cubes
• 30 ml light soy sauce
• 15 ml dark soy sauce
• 15 ml oyster sauce
• 330 ml beer 1 can
• 500 g potatoes peeled and cut into chunks
• 2 medium carrots peeled and cut into chunks
• 2 ears corn cut into chunks
• 10 g salt to taste
• Fresh chopped green onions for garnish
• Steamed rice for serving

Instructions

 

• Prep the Chicken Feet: Start by cleaning the chicken feet thoroughly. Blanch them in boiling water with ginger, green onion, and a splash of cooking wine. Once they are boiled for a few minutes, remove them and set aside.
• Sauté Aromatics: In a separate pot, heat some oil over medium heat. Add the ginger and green onion, sautéing until fragrant. Then, add the doubanjiang (fermented bean paste) and stir until the oil turns a red color.
• Cook the Chicken Feet: Add the blanched chicken feet to the pot and stir-fry for a few minutes until they are well coated with the spicy bean paste.
• Add Spices and Sauces: Toss in the bay leaves, star anise, dried chilies, and rock sugar cubes. Add the light soy sauce, dark soy sauce, and oyster sauce. Stir everything together to ensure the chicken feet are evenly coated with the seasonings.
• Simmer with Beer: Pour in the can of beer, making sure the chicken feet are fully submerged. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, allowing all the flavors to soak into the chicken feet.
• Add Vegetables: After 30 minutes, add the potatoes, carrots, and corn. Stir gently, then cover and let it simmer for another 15 minutes until the vegetables are tender.
• Season and Garnish: Taste the broth and adjust the seasoning if needed, adding salt to taste. Once done, garnish with freshly chopped green onions.
• Serve and Enjoy: Serve the Spicy Chicken Feet Stew with a bowl of hot steamed rice. The flavorful broth and tender chicken feet are perfect with the rice — it’s a comforting and satisfying meal.

Video

I can’t wait for you to try this recipe! These crispy, cheese-filled shrimp balls are absolute game-changers. Each bite gives you a crispy, golden exterior that crunches open to reveal a melt-in-your-mouth cheese and shrimp filling. Trust me, you’ll be hooked from the first bite!

And if you’re a fan of shrimp paste, you’ll also love my Crispy Salt & Pepper Chicken Wings Stuffed with Shrimp Paste—another creative way to enjoy this savory ingredient! You can check out that recipe as well to get another delicious twist on shrimp paste.

Ingredients:

• 150g shrimp paste (or finely chopped shrimp)
• 4-5 slices cheese (mozzarella or your favorite cheese)
• 2 egg, beaten
• 50g cornstarch
• 100g potato chips (crushed)
• 1g salt
• 1g black pepper
• Vegetable oil for frying
• 2 tablespoon ketchup (for dipping)

Instructions:

Crush the Potato Chips: Start by crushing the potato chips into fine crumbs using a rolling pin. Set them aside in a bowl. These crumbs will give the shrimp balls their crunchy coating.

Prepare the Shrimp Paste: In a bowl, combine the shrimp paste with salt and black pepper. Mix well.

Assemble the Shrimp Balls: Take a small portion of the shrimp paste, about 1 tablespoon, and press a slice of cheese into the center. Seal the shrimp paste around the cheese and shape it into a ball. Repeat this with the rest of the shrimp paste and cheese slices.

Coat the Shrimp Balls: In one bowl, add the cornstarch. In another bowl, beat the egg. Roll each shrimp ball first in the cornstarch, then dip it in the beaten egg, and finally coat it with the crushed potato chips.

Fry the Shrimp Balls: Heat oil in a pan to around 60% heat (which would be around 300-325°F). Carefully fry the shrimp balls for about 4-5 minutes until they are golden brown and crispy. Remove and drain excess oil on a paper towel.

Serve and Enjoy: Serve the shrimp balls hot with a side of ketchup for dipping. The cheese will melt and ooze out when you bite into them, creating the perfect balance of crispy, cheesy, and savory.

Note:

For the shrimp paste, you can either use store-bought shrimp paste or make your own by blending raw shrimp with a little bit of cornstarch, salt, and pepper until it’s smooth and paste-like.

Frequently Asked Questions

Can I use a different type of cheese?
Yes, feel free to experiment! Mozzarella works well because it melts beautifully, but you can also try cheddar or a cheese blend for a different flavor.

Can I make these shrimp balls ahead of time?
Yes, you can prepare the shrimp balls ahead of time and store them in the fridge for up to 4 hours. Just coat and fry them when you’re ready to serve.

What can I serve with these shrimp balls?
These shrimp balls are great on their own, but you can pair them with a fresh salad, dipping sauces like ranch or sweet chili, or serve them as part of a larger appetizer spread.

Can I bake these instead of frying them?
Baking is an option, but it won’t give you the same crispy texture. If you do decide to bake, preheat the oven to 375°F (190°C) and bake for 20-25 minutes, flipping halfway through.

Cheese Shrimp Balls

I can’t wait for you to try this recipe! These crispy, cheese-filled shrimp balls are absolute game-changers. Each bite gives you a crispy, golden exterior that crunches open to reveal a melt-in-your-mouth cheese and shrimp filling. Trust me, you’ll be hooked from the first bite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Snack

Cuisine American

Servings 2

Ingredients

  

• 150 g shrimp paste or finely chopped shrimp
• 4-5 slices cheese mozzarella or your favorite cheese
• 2 egg beaten
• 50 g cornstarch
• 100 g potato chips crushed
• 1 g salt
• 1 g black pepper
• Vegetable oil for frying
• 2 tablespoon ketchup for dipping

Instructions

 

Crush the Potato Chips:

• Start by crushing the potato chips into fine crumbs using a rolling pin. Set them aside in a bowl. These crumbs will give the shrimp balls their crunchy coating.

Prepare the Shrimp Paste:

• In a bowl, combine the shrimp paste with salt and black pepper. Mix well.

Assemble the Shrimp Balls:

• Take a small portion of the shrimp paste, about 1 tablespoon, and press a slice of cheese into the center.
• Seal the shrimp paste around the cheese and shape it into a ball. Repeat this with the rest of the shrimp paste and cheese slices.

Coat the Shrimp Balls:

• In one bowl, add the cornstarch. In another bowl, beat the egg.
• Roll each shrimp ball first in the cornstarch, then dip it in the beaten egg, and finally coat it with the crushed potato chips.

Fry the Shrimp Balls:

• Heat oil in a pan to around 60% heat (which would be around 300-325°F). Carefully fry the shrimp balls for about 4-5 minutes until they are golden brown and crispy.
• Remove and drain excess oil on a paper towel.

Serve and Enjoy:

• Serve the shrimp balls hot with a side of ketchup for dipping. The cheese will melt and ooze out when you bite into them, creating the perfect balance of crispy, cheesy, and savory.

If you’re looking for a quick, light, and utterly delicious dish, this stir-fried shrimp with asparagus and button mushrooms is the perfect choice!

I absolutely love how the tender shrimp, crisp asparagus, and savory mushrooms come together in this recipe. It’s fresh, healthy, and simply too good to resist!

Why You’ll Love This Recipe

This dish is packed with vibrant, fresh flavors and has just the right balance of textures.

The asparagus is crisp and refreshing, while the shrimp is succulent and flavorful, and the button mushrooms add a wonderful earthiness.

It’s a quick meal that’s light on calories but big on taste – plus, it comes together in no time!

Ingredients:

• 200g shrimp, peeled and deveined
• 100g asparagus, cut into 2-inch pieces
• 100g button mushrooms, sliced
• a pinch of minced ginger and scallions
• 1 tablespoon cooking wine
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon black pepper, crushed
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil (for stir-frying)
• 10 garlic cloves, minced

Instructions:

Prepare the Shrimp: In a bowl, combine the shrimp with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of minced ginger and scallions. Mix well and let it marinate for 15 minutes.

Prepare the Vegetables: While the shrimp is marinating, wash and cut the asparagus into 2-inch segments. Slice the button mushrooms.

Blanch the Asparagus: Bring a pot of water to a boil. Add the asparagus and blanch for 1-2 minutes, just until tender but still crisp. Remove from the water and set aside.

Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the marinated shrimp to the pan and cook for 2-3 minutes, turning occasionally, until the shrimp turn pink and opaque. Remove from the pan and set aside.

Sauté the Mushrooms and Garlic: In the same pan, add a little more oil if needed. Sauté the garlic until fragrant, then add the sliced button mushrooms. Cook for 3-4 minutes until the mushrooms soften and release their juices.

Combine the Ingredients: Add the asparagus and shrimp back into the pan. Pour in 1 tablespoon of oyster sauce and stir everything to coat evenly. Adjust seasoning with extra salt or pepper to taste, if needed. Stir-fry for an additional 1-2 minutes until everything is heated through and well combined.

Serve and Enjoy: Remove from heat and serve immediately. This dish pairs wonderfully with steamed rice or noodles!

Frequently Asked Questions

1. Can I use frozen shrimp?
   Yes, frozen shrimp works just fine. Just make sure to thaw it properly before marinating.
2. What other vegetables can I use?
   If you don’t have asparagus or button mushrooms, you can try swapping them for vegetables like snow peas, bell peppers, or zucchini.
3. How can I make this dish spicier?
   If you like spice, you can add red chili flakes or fresh sliced chili peppers to the pan when sautéing the garlic.
4. Can I make this recipe ahead of time?
   While this dish is best served fresh, you can prep the ingredients in advance and stir-fry them right before serving. The shrimp and vegetables might lose some of their crispness if stored for too long.

Enjoy your flavorful, healthy stir-fry – I’m sure you’ll love it as much as I do!

Stir-fried Shrimp with Asparagus and Button Mushrooms

If you're looking for a quick, light, and utterly delicious dish, this stir-fried shrimp with asparagus and button mushrooms is the perfect choice!

I absolutely love how the tender shrimp, crisp asparagus, and savory mushrooms come together in this recipe. It’s fresh, healthy, and simply too good to resist!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Main Course

Cuisine American

Servings 2

Ingredients

  

• 200 g shrimp peeled and deveined
• 100 g asparagus cut into 2-inch pieces
• 100 g button mushrooms sliced
• a pinch of minced ginger and scallions
• 1 tablespoon cooking wine
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon black pepper crushed
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil for stir-frying
• 10 garlic cloves minced

Instructions

 

Prepare the Shrimp:

• In a bowl, combine the shrimp with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of minced ginger and scallions.
• Mix well and let it marinate for 15 minutes.

Prepare the Vegetables:

• While the shrimp is marinating, wash and cut the asparagus into 2-inch segments.
• Slice the button mushrooms.

Blanch the Asparagus:

• Bring a pot of water to a boil. Add the asparagus and blanch for 1-2 minutes, just until tender but still crisp. Remove from the water and set aside.

Cook the Shrimp:

• Heat 1 tablespoon of vegetable oil in a pan over medium-high heat.
• Add the marinated shrimp to the pan and cook for 2-3 minutes, turning occasionally, until the shrimp turn pink and opaque. Remove from the pan and set aside.

Sauté the Mushrooms and Garlic:

• In the same pan, add a little more oil if needed. Sauté the garlic until fragrant, then add the sliced button mushrooms.
• Cook for 3-4 minutes until the mushrooms soften and release their juices.

Combine the Ingredients:

• Add the asparagus and shrimp back into the pan.
• Pour in 1 tablespoon of oyster sauce and stir everything to coat evenly.
• Adjust seasoning with extra salt or pepper to taste, if needed.
• Stir-fry for an additional 1-2 minutes until everything is heated through and well combined.

Serve and Enjoy:

• Remove from heat and serve immediately.
• This dish pairs wonderfully with steamed rice or noodles!

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