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Hoisin Meatballs are made with tamarind, ginger and garlic seasoned beef and a simple hoisin glaze. Those gluten-free round bites go well as an appetizer, on noodles or rice. Mini Hoisin Meatballs are kid-friendly and polyvalent. They go well as an appetizer or main meal and are simply divine when paired with some crunchy carrots, cucumber, scallions and a few peanuts. Also, a fast and easy way to make a last-minute meal. Simply cook a bunch up and keep some frozen meatballs for later. Experimenting with Meatballs I used chickpea flour this time to replace the “usual breadcrumb” to soak up all the moisture from the meatballs and bound them well. This way it makes them “gluten-free” and gives the meat an extra protein boost. I didn’t use any eggs since they were holding great without them! I guess eggs are used for bigger-sized meatballs, it makes them hold better, but…

Coco and Lemongrass Vermicelli Shrimp Bowl is a light, cold and easy dish for the summertime, filled with a rainbow of crunchy veggies and coco-lemongrass shrimp on a small bed of vermicelli rice noodles. This Vermicelli Shrimp Bowl is the perfect quick recipe for the summer! Stirfrying the shrimp in the wok takes just a minute or two; the noodles need a soak and a quick boil, and the rest is all raw veggies that simply need to be cut. Fresh, crunchy, and filled with colours and nutrients. This shrimp bowl is like a small jump into the tropics! A Quick Heat The main idea here is to make a protein, whether shrimp, chicken or tofu and sauté it rapidly in oil and lemongrass, then let it simmer for an extra minute in coconut milk for an ultra-rapid and ultra-aromatic bite! The rest (veggies) are up to you; take your…

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