Shrimp Bread …let’s try Banh Mi Tom Chien

shrimp bread

I finally tried Vietnamese fried shrimp bread, or bahn mi tom chien, or is it banh mi chien tom? Whatever you call it, it was a very tasty shrimp recipe. I have since made several different versions of shrimp bread at home, trying to make a healthy baked shrimp recipe that I can prepare in the oven instead of frying. I made a few duds, but finally settled on a baked version of Vietnamese shrimp toast using an English muffin, egg white, garlic, and Italian seasoning. I’m pretty happy with the recipe, although I might tinker with it a bit more. As soon as I get a video edited of the recipe, I’ll put it up, but until then, maybe experiment yourself with some versions of shrimp bread or shrimp toast. I love using the whole shrimp in the recipe, it looks very tasty, but in my own versions of Vietnamese shrimp bread, I peeled the shrimp and removed the head and tail. Unpeeled shrimp might be yummy when deep fried, but I don’t think baking will have as tasty an effect.

Baked Shrimp Bread Recipe Ingredients

SHRIMP peeled and deveined
ENGLISH MUFFIN
EGG WHITE
minced GARLIC
dried ITALIAN SEASONING
PAPRIKA
SALT and PEPPER to taste
OLIVE OIL

shrimp bread
homemade baked shrimp bread

How to Make Baked Shrimp Bread

  • Peel and devein shrimp.
  • In a bowl, lightly toss shrimp with olive oil and minced garlic and then season with salt, pepper, and paprika and set bowl aside.
  • Lightly coat English muffin halves with olive oil and slightly toast face down in a skillet.
  • Then place muffin halves face-up on a baking pan.
  • In a small bowl, whisk 1 or 2 egg whites with dried Italian seasoning.
  • Place a spoonful of this egg white mix on each muffin face.
  • Place shrimp over the egg white and cover the muffin face. Use whole shrimp, or chop them, or use a combo. I like using some chopped and whole shrimp, that way I can entirely cover the muffin with shrimp, but also have a whole shrimp on top so it looks extra cool and tasty.
  • Top the shrimp with another spoonful of the egg white mix. This will bake and form a seal to hold the muffin and shrimp together.
  • Bake in an oven at 400 degrees Fahrenheit for about 20 minutes, or until toasted golden.

That’s it. A healthier version of shrimp bread that really works. Give it a try and let me know what you think. I’m still tinkering with the recipe a bit, but I’m pretty happy with this version of a twist on Vietnamese baked banh mi tom chien. If you find a tasty twist of your own, let me know! It’s an interesting recipe to experiment with.

For another shrimp dish, check out this Super Garlicky Shrimp Recipe

Thanks for watching the video recipes and checking out these versions of Vietnamese Shrimp Bread. If you liked it, then click a button or two below and share the recipe with your friends, I appreciate it!
–Chef Buck

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Bok Choy Recipe for Healthy Bok Choy Soup

bok choy recipe

This bok choy recipe is one of my favorites. Bok choy is a type of cabbage, and quite versatile. It’s easily found in markets and is sold in several shapes and sizes under the name bok choy ranging from dinky baby bok choy to the larger size cabbages that I like to use for soups.

Bok Choy Recipe Ingredients

1 large BOK CHOY (rough chopped)
2 medium SWEET POTATOES (cubed)
1 medium ONION (chopped)
CHILI PEPPERS (to taste)
2 Tbsp GINGER (sliced, minced)
5-7 cloves GARLIC (chopped)
1 Tbsp CORIANDER POWDER
1 tsp MANGO POWDER
1 tsp LEMONGRASS POWDER (or fresh lemongrass)
1 can COCONUT MILK
½ cup fresh BASIL (chopped)
SALT and PEPPER to taste
WATER enough to cover ingredients

bok choy recipe
bok choy cabbage

How to make Bok Choy Soup

If you need a nice soup pot for your kitchen, you can check here for current pricing for a soup pot on Amazon.

In a soup pot, heat oil on medium high heat and add the ginger, garlic, chili peppers (or jalepenos, or whatever your favorite heat is–or no heat if you wanna skip the bite), and onion.
Saute for a minute or two and then add in the coriander, mango powder, and lemongrass powder (if using fresh lemongrass, add in with onions). Mix well and saute for another minute.

Add in sweet potatoes, skinned and cubed into ½ inch peices.
Add one 13.5 oz can of coconut milk and 1 can of water.
Bring pot to a boil, then reduce to a simmer and let cook for 5-6 minutes.

While pot simmers, separate the bok choy stalks from the leaves and wash well.
When the 5-6 minutes are up, add in the bok choy stalk bottoms and mix well. Add more water if needed. The water should be just enough to cover the soup ingredients, add sparingly.
Bring pot back to a simmer, cover and let cook for another 2 minutes.

Add salt and pepper to taste.
Stir in the bok choy leaves and cook for 1 minute.
Stir in the fresh chopped basil and remove from the heat.
And that’s it.

Soup is a great opportunity to clean out the fridge, so experiment with adding other veggies. I often add carrots and bell pepper. Give this bok choy recipe a try and let me know what you think, and bon appétit!

And for another Asian inspired dish, try this Spicy Chinese Eggplant Recipe.

Chinese Eggplant Recipe with Sweet Sauce
Chinese Eggplant Recipe with Sweet Sauce

Thanks for checking the recipes out! Subscribe to our mailing list and never miss a new recipe video, we appreciate it.
–Chef Buck

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Fried Quinoa Recipe — Quinoa Fried “Rice”

fried quinoa recipe

This fried quinoa recipe is a quick and tasty take on Chinese fried rice. Quinoa makes a great substitute for rice in many recipes, especially quinoa fried “rice”. Quinoa is a complete protein, which makes this dish a complete meal, even if you leave out the egg–which is an easy way to make this a vegetarian recipe. Of course you can go the other route and throw in a little diced pork chop or ham if you like, but I’m quite happy with just a couple scrambled eggs thrown in.

Fried Quinoa Recipe Ingredients:
1 cup QUINOA (before cooking)
1 cup PEAS
1 CARROT (diced)
4-6 GREEN ONIONS (chopped, tops separate)
3-5 cloves GARLIC (finely chopped)
2 Tbsp GINGER (finely chopped)
HOT PEPPERS (as desired, finely chopped)
2 EGGS (scrambled)
2-3 Tbsp OIL for sautéing
SOY SAUCE as desired
SESAME OIL 1-2 tsp
SALT and PEPPER to taste

fried quinoa recipe
Quinoa Fried “Rice”

Fried Quinoa Recipe Directions:
This is a great dish for leftover quinoa. The next time you’re making a pot of quinoa for another recipe, just make a little extra for this fried rice recipe knockoff! But if you don’t have any leftover
cooked quinoa handy, just prepare this quinoa a little ahead of time to give it time to cool down–this will keep the quinoa from easily overcooking and becoming mushy.

Quinoa is easy to prepare–just like rice, in fact! Rinse the quinoa if needed (many brands come pre-rinsed). In a pot, add 1 cup quinoa to 2 cups water. Bring the pot to a boil, reduce pot to a
simmer, and then cover and let cook 13 minutes (this will result in slightly al-dente quinoa, which is what you want for frying). Remove the quinoa from the heat and let sit for 10 minutes.
Then fluff with a fork and allow to cool completely (salt if desired).

For fried rice, I like to scramble my eggs first and then set aside. I Use two eggs for this recipe, but feel free to use 1, or 3, or none if you want a vegetarian fried quinoa. Whisk the eggs (add a
splash of milk if desired–makes scrambled eggs smoother). Heat oil in a skillet and quickly scramble eggs on med-high heat and then set aside for later.

In a large skillet, heat 2-3 Tbsp oil on medium.

Add raw, diced carrots (should be about pea size). Add chopped hot peppers, too–if desired. I like adding a little fresh red chili peppers for taste, but jalapenos would work just as well, or red
pepper flakes, or even just a little sriracha later, if desired–or no heat at all–it’s up to your tastes; follow your heart, but spicy food is good for you, right?

Sauté the carrot and peppers for a minute and then add the ginger, garlic, and chopped green onion bottoms (reserve the chopped tops for a flavorful garnish).

Continue sautéing another minute and then add in the quinoa. Stir fry until heated through, this won’t take very long.

Add sesame oil and peas. I like to use frozen peas (thawed), because they hold their texture better than canned peas. Stir until mixed. Add soy sauce to taste. Add fish sauce if desired. The
sauces will provide plenty of salt, but if you want a little black pepper, go ahead and throw that in now.

Mix up and then add the scrambled egg. Mix and fry for another minute and then remove from the heat.

That’s it.

This dish is ready pretty quick. Top the fried quinoa with chopped green onion, crushed peanuts, or both. Serve fried quinoa it’s own or with a veggie side (broccoli or bok choy or Thai eggplant
are nice).

Give this Fried Quinoa recipe a try and let me know what you think, and bon appétit!
And for more tasty quinoa dishes, check out my Quinoa Video Playlist.

quinoa salad

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Creamy Shrimp Curry Recipe –quick and easy with a yogurt sauce

creamy shrimp curry

Try this quick, creamy shrimp curry recipe for a change of taste. It’s super fast to prepare and kinda/sorta healthy–I usually serve this shrimp curry with rice and top with fresh chopped cilantro. Don’t be shy adding hot peppers, since the yogurt sauce and rice will absorb a lot of any heat added.

SHRIMP CURRY RECIPE
ingredients:
1 to 1½ lbs SHRIMP (peeled/deveined)
2-3 Tbsp OLIVE OIL
2 tsp MUSTARD SEEDS
2 chili peppers (chopped, or sub red pepper flakes)
1 cup plain Greek YOGURT
¼ tsp ground CINNAMON
¼ tsp ground CLOVE
½ tsp CARDAMOM
1½ tsp MANGO POWDER
2 tsp CORIANDER
½ tsp CORN STARCH
SALT to taste
CILANTRO (chopped)
serve w/ RICE

shrimp curry recipe
Creamy Shrimp Curry Recipe

In a small bowl, combine Greek yogurt with cinnamon, clove, cardamom, mango powder, coriander, and corn starch. Mix ingredients well until the yogurt is smooth. Heat olive oil in a skillet and add mustard seeds and finely chopped peppers. Use as much or little pepper as you like–if you’ve got fresh peppers that’s great, but red pepper flakes make a decent substitute. After 1 minute, add yogurt sauce to the skillet. Stir well and bring to a light bubble and let simmer 2 minutes. Adjust stovetop temperature as needed. Add shrimp, already peeled and deveined. Mix with sauce and return skillet to a simmer. Let cook 4-5 minutes, stirring as needed, until shrimp are pink and done–try not to overcook your shrimp ’cause that’s sad.
Salt dish as desired and remove from heat. Garnish with fresh chopped cilantro and serve with rice. It’s best to cook your rice ahead of time, since this creamy shrimp curry takes very little time to prepare. Give it a try and let me know what you think, and bon appetit!

For another tasty shrimp dish, give SPICY FRIED SHRIMP a try.

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Asian Jicama Salad Recipe

asian jicama salad

Jicama is a root vegetable that can be served raw. It is similar in appearance to a potato, but tastes more like an apple, although not quite as sweet; I find it has an “earthier” taste. Many folks compare the crisp texture of Jicama to that of a water chestnut. Jicama is especially good in this recipe because it takes on the flavor of the dressing very well.

Ingredients:
1 cup JICAMA (cut into 1 inch sticks)
1 cup SNOW PEAS (cut into ¼ inch widths)
1 cup NAPA CABBAGE (torn into salad-size pieces)
2 CARROTS
¼ cup SESAME SEEDS (toasted)
2 Tbsp VINEGAR (wine or rice)
2 Tbsp SOY SAUCE
4 tsp HONEY (or 2 tsp sugar)
1 tsp SESAME OIL
1-2 Tbsp WATER

Peel jicama root and cut into matchstick shapes. Tear cabbage into salad-sized pieces (substitute romaine lettuce if preferred, but I find the cabbage holds up better in the dressing). Slice snow peas into ¼ inch widths. Shred carrots. Combine all in a bowl and mix.

In a smaller bowl, add vinegar (red or white wine vinegar or rice vinegar can be used), soy sauce, honey, sesame oil, and water (start with 1 Tbsp of water and add another if desired). Mix ingredients.

Combine dressing and vegetables and toss thoroughly. Serve as a side dish to add Asian flair to any meal—and it’s great with fish.

Bon Appétit!

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Best Seafood Pancake Recipe — Korean Haemul Pajeon

seafood pancake dipping sauce

Try out this seafood pancake recipe, haemul pajeon! It’s a tasty Korean twist on a pancake, and pretty damn tasty. A pancake for dinner is a good idea as long as it’s a cool pancake, and seafood is always a good idea.

What You Need For This Seafood Pancake Recipe

Pancake:
6 oz SEAFOOD (shrimp, scallops, squid, etc.)
5-6 GREEN ONIONS (cut into 1” lengths)
1 tsp HOT PEPPER (finely chopped)
½ cup ALL PURPOSE FLOUR
½ cup cold WATER
1 EGG (beaten)
2-3 Tbsp cooking OIL
Sauce:
2 Tbsp SOY SAUCE
1 Tbsp RICE VINEGAR
1 tsp SESAME SEEDS
–optional 1 tsp HOT SAUCE (chili garlic, pepper sauce, etc.)

seafood pancake recipe
Korean-style haemul pajeon is a delicious seafood pancake –and fun to make, too.

How To Make A Seafood Pancake

Mix sauce ingredients in a small dish and set aside.
Cut green onions in half and then lengthwise, then cut into 1” pieces. Finely chop 1 tsp of hot red pepper—a hot green pepper will do—but a red pepper makes the dish look yummier (also, add a little red bell pepper for color, if desired).
Chop seafood (seafood is ideal for this dish because it cooks quickly—use shrimp, squid, scallops, clams, etc.).
In a bowl, mix flour with cold water. Mix well until a thin batter is formed (add a drop more water if needed—the batter should be thin enough to coat the veggies and seafood thoroughly and spread evenly when poured into the skillet).
Add onions, peppers, and seafood to the batter and mix well.
Heat a skillet on medium high heat and add oil. When oil is heated, add batter and spread evenly. Cook for 4-6 minutes until the edges of the cake begin to brown—but before the edges brown, add 1 well-beaten egg to the top of the cake (tip: shake the skillet to spread the egg evenly over the cake). When the cake has cooked to a light brown on one side, turn and cook approx. 2 minutes on the other side (it won’t take long—be mindful to not burn the egg, but a light crispness makes this dish delicious)
Remove and serve immediately with the dipping sauce.
Give this seafood pancake recipe a try and let me know what you think, and bon appétit!

For another awesome and easy seafood dish, try this Seafood Stew Recipe.
seafood stew

Thanks for checking out the seafood pancake recipe. If you enjoyed it, click some of the clickables below to share the recipe with your friends. I appreciate it!
–Chef Buck

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Let’s Visit an Asian Grocery Market in the USA

local asian market usa

Check out this video of our recent trip to a local Asian grocery market in the USA. International markets are interesting places to shop and great places to discover new ingredients and food ideas. Many of the spices I use come from international markets, and it’s often a good place to find bargain prices. Definitely check out the fresh produce prices at your local Asian market–they can’t be beat in my neighborhood–what about where you live?

Visit International Markets for the Best Grocery Prices!

And watch this video of us exploring an Indian Grocery Market !
asian grocery

Thanks for watching! Share this post, comment, and visit your local International markets for great cooking ideas.

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