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#spicyfoodrecipe

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Spicy Tom Kha soup recipe 🤤 Delicious recipe by my friend @ALFIE STEINER - go check his page out! INGREDIENTS (serves 2) 1 banana shallot 4 garlic cloves Thumb size knob of ginger / 1tsp galangal 1/2 red chilli 1 lemongrass stalk 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp thai red curry paste (optional) 1L vegetable stock (1-2 stock cubes) 400ml coconut milk 1 tsp brown/coconut sugar 1 lime 200g (shiitake) mushrooms 150g tofu (I used medium firm) 1 bunch spring onions Handful fresh coriander Thai Chilli oil 1 tbsp neutral oil (coconut or veg) Salt Pepper 1. Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan. 2. Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins. 3. Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins. 4. Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go. 5. Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk + simmer. 6. Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins). 7. Add a bunch of chopped spring onion + coriander if you like. Season with sugar + lime juice. 8. To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges + a swirl of chilli oil if you like - enjoy! #soup #thaifood #comfortfood #healthyrecipes #nutrition

Creamy Gochujang Pasta with a little Indian Twist! This was incredible and I  cannot wait for you to try it! The creaminess comes from 8 oz of whole milk which is an excellent source of protein and for my family, always stocked in the fridge! @gonnaneedmilk #gonnaneedmilk #ad Creamy Gochujang Pasta: 8 oz pasta, cooked al dente  1 tbsp butter 1 tbsp oil  2 shallots finely diced 1 tbsp garlic, finely minced 2 tbsp gochujang paste 1 tsp red chili flakes 1/2 tsp salt 1 tsp cumin powder 1 tsp coriander powder 1/2 tsp garam masala 1/4 tsp turmeric powder 1/2 tsp red chili powder 1 cup whole milk 1/4 cup finely chopped parsley In a large skillet heat the butter and oil over medium heat and add the shallots. Once the shallots are soft, add the garlic, gochujang paste and red chili flakes. Cook for a few minutes while stirring and add the remainder of the spices. Reduce heat to medium low, add the milk and simmer for 2-3 minutes. Toss in the pasta, continue to cook for 3-4 more minutes until the sauce has thickened and pasta is cooked through. Toss in the parsley, and serve hot!

RICE COOKER BULDAK CHICKEN | recipe 👇🏽 pov: you like all things spicy and extra cheesyyyy but you’re lazy AF - THIS! rice * 1 cup rice * 1 cup water (or however much your rice cooker needs) * 1 loose cup cheese * spring onions, sesame seeds, roasted seaweed to serve! buldak marinade: * 1 x boneless chicken thigh, cut into bite-sized pieces * gochujang * gochugaru (adjust according to spice tolerance but i mean shes suppose to be fire) * light soy sauce * honey (or sugar) * apple cider vinegar (optional) * 1 tsp sesame oil * minced garlic (or my garlic paste) * grated ginger (or my super convenient ginger paste) Combine chicken with all of the marinade ingredients. Mix to combine. Set aside to marinade while you prep the rice. Wash yo rice! Do this straight in the rice cooker pot for efficiency. Top up with water. I’m using brown rice, usually I use white rice. Brown rice needs a bit more water - but I stick to a cup and offset the extra liquid with the excess marinade. Top rice with all of the chicken, spread in an even layer. Close lid and turn the rice cooker on! Once the rice is cooked, carefully open lid and add cheese. Close back lid for about 2-5 minutes so residual heat can melt the cheese. Garnish, mix mix and EAT! Best served while cheese is still ooey gooey. If you’re not ready to serve yet, keep the rice cooker pot on ‘keep warm’ mode - so cheese stays all melty until you’re ready to eat! full recipe + FAQs, search ‘rice cooker buldak chicken rice’ on nomadette.com #easyrecipe #chickenrice #buldak #onepot #ricebowl #ricecooker #recipe #dinner #dinnerideas #asianrecipes #easyrecipes #sgfood #sgfoodblogger #foodblogger

spicy stir-fried pork🌶️🥵 #koreanfood #spicyfood #koreanrecipe #stirfry #koreantiktok this recipe is done in less than 30 mins and in one pan! recipe: 1 lb pork belly 4 tbsp gochujang 1.5 tbsp soy sauce 1 tbsp oligo syrup 1 tbsp cooking wine 2 tbsp gochugaru 1/4 tsp black pepper 1 tbsp sesame oil 6 minced garlic cloves 1 tsp minced ginger 1 sliced medium onion 4 sliced green onions garnish: sesame seeds green onions mozzarella cheese instructions: clean the pork belly with cooking wine to remove any impurities. rinse the pork belly thoroughly with water. pat it dry with paper towels. cut the pork belly into bite-sized pieces. slice and mince the vegetables (onions, green onions, ginger, and garlic). in a large skillet, add the pork belly with the sauce ingredients (gochujang, soy sauce, oligo syrup, cooking wine, gochugaru, black pepper, and sesame oil). stir fry for 3-4 mins before adding in the vegetables (minced garlic, minced ginger, sliced green onions, and onions). stir-fry for about 7-10 minutes, until the pork is cooked through. transfer the stir-fried pork to a serving plate. garnish with additional sesame seeds and green onions if desired. serve hot with steamed rice and other korean side dishes like kimchi, pickled radish, or cucumber salad. optional cheese: if you want to add cheese, you can torch the cheese until it melts. alternatively, reduce the skillet heat to low, sprinkle the shredded cheese evenly over the top of the stir-fried pork belly, then cover the pan with a lid and let the cheese melt for 2-3 minutes, until it becomes gooey and delicious. this is recipe 2 of my “1 kg gochujang tub challenge” series where i attempt to make recipes to use up all 1kg every tuesday! 🌶️ 1kg mild gochujang tub is from @ofoodusa

Chicken Wrap with Spicy Yogurt Sauce & Salad Ingredients: For the chicken: 2 lb boneless chicken breast or thighs, cut into slices 4 tbsp whole milk yogurt 2 tbsp tomato paste 2 tbsp freshly squeezed lemon juice Salt to taste 1 tbsp black pepper 1 tsp red chili powder 1 tbsp garlic powder 1 tbsp Cajun seasoning 1 tbsp onion powder 3 tbsp oil For the spicy yogurt dressing: 1 cup yogurt 2 tbsp mayonnaise 3 tbsp hot sauce Salt to taste 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tbsp chopped fresh parsley For the salad: 1 red onion, diced 1 large tomato, diced 1 large cucumber, diced Salt to taste 1 tsp black pepper 1 tbsp freshly squeezed lemon juice For the wrap 10-10 tortilla wraps Lettuce, sliced Method: In a mixing bowl, add the chicken and season with salt, pepper, Cajun seasoning, red chili powder, garlic powder and onion powder, add yogurt, oil, tomato paste, lemon juice. Mix well until combine. Cover and refrigerate for at least 30 minutes. Heat some oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for 12-15 min, or until cooked through. Meanwhile, prepare the spicy yogurt dressing. In a bowl, mix together the yogurt, mayonnaise, hot sauce, salt, black pepper, garlic powder, onion powder, and parsley. For the salad, combine the diced red onion, tomato, and cucumber in a bowl. Season with salt, black pepper, and lemon juice. Warm tortilla wraps. Assemble the wraps by adding yogurt sauce, lettuce, chicken and top with the salad and some more spicy yogurt dressing. Serve immediately and enjoy! Note: You can adjust the level of spiciness in the yogurt dressing to your liking by adding more or less hot sauce. #chickenwrap #shawarma #burrito #chickendinnerideas #recipe #SummerTimeEats