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For Cathy Z or anyone who cooks with Asian ingredients
Joined: Dec 11, 2005
Posted to Thread #21190 at 5:06 pm on Dec 14, 2011
I just discovered Lan Chi Chili Paste with Garlic and with only a few tastes out of the jar, I am loving the it. It is addictive. Just enough hotness to be satisfy, not vinegary like others.
Does anyone else know of this product, and what do you do with it? This morning I went searching into my freezer to see what I could come up with. I found a large Country Short Rib, so decided to sauté onion, garlic, toss into the Crockpot with the big short rib on top of the onion mix, and threw in a couple of large chicken breasts. Then I made a mix of soy sauce, chili garlic paste and hoisen, a little hot water and mixed. This went into the crock on top of the meats. I figured we could each have a little of the rib and a little of the chicken. Gosh, does it smell yummy.
I can see using this in marinades, scrambled eggs and omelets, even soups, tacos. Any other ideas?
~*Many things will catch your eye, but only a few will catch your heart...pursue those*~
Other messages in this thread:
- 21190. For Cathy Z or anyone who cooks with Asian ingredients - KarenNoCA - 5:06pm on 12/14/11 (6)
- REC: Original 1970-80s NYC Cold Szechwan Sesame Noodles - Richard in Cincy - 5:36pm on 12/14/11
- Thank you Richard, these sound wonderful. Are you not eating them now? - KarenNoCA - 6:45pm on 12/14/11
- I want some for breakfast! [NT] - AngAk1 - 6:56pm on 12/14/11
- Oooh- I made this and these noodles are terrific. Got to make them again. - CathyZ from Kauai - 12:23am on 12/15/11
- Oh yum - me want some too! [NT] - deb-in-MI - 11:17am on 12/15/11
- Thank you Karen, I'm going to look for this. I also think the rooster brand is a bit vinegary, [NT] - Curious1 - 8:51pm on 12/14/11