A mini series of recipes my oldest sister and I make during the holidays begins here 🫡 Recipe: Garlic Butter Parker House Rolls * 1 3/4 cup whole milk * 1/2 cup unsalted butter (1 stick) * 1/2 cup sugar * 2 1/4 tsp active dry yeast * 1/2 cup water water * 3 large eggs * 2 tsp kosher salt * 6 cups all purpose flour + extra for kneading Garlic butter— * 1 stick butter, melted * 3-4 garlic cloves, finely grated * 2 tbsp parsley, finely chopped * Flakey sea salt 1. In a small pot heat milk to a low simmer. Turn off the heat and add in butter and sugar. Dissolve sugar and ensure butter is completely melted. Set aside to cool. 2. Dissolve yeast in warm water. Give it one smaller and set aside until make sure is foamy/active. Set aside 3. In a stand mixer, mixing bowl, combine milk, eggs, sugar and butter mixture, along with the active yeast, salt and 3 cups of flour first. Using a dough hook knead the dough on low for 1-2 minutes. Scraping the sides when necessary. 4. Continue to add another cup of flour until all 6 cups are incorporated into the mix. Knead the dough until smooth. About 5-6 mins. 5. On a clean and generously floured surface, pour all of the dough onto the surface and knead by hand for 3 to 4 minutes. Add flour if the dough is too sticky— up to 1/4 cup of flour is ok. Formed the dough into one ball and place in an oiled mixing bowl. Cover and let it rise for one hour. Or until dough has doubled in size. 6. Preheat the oven to 350°F. 7. Uncover the dough and punch down on the dough to get rid of large air bubbles. (Just 4-5 punches) 8. Cut them into 12 equal pieces. Tuck and roll the edges to form a flat round ball. Then place it on a parchment lined baking sheet. Bake in the oven for 20 to 22 minutes, depending on your oven. 9. In a small bowl, combine melted butter, freshly grated garlic, and finally minced parsley. Mix well. 10. Brush the rolls with garlic butter and finish it off with a sprinkle of flaky sea salt. Enjoy while warm! #parkerhouserolls #rolls #bread #baking #recipe #holidayrecipe #thanksgivingrecipes #christmasdinner

Save this finger-licking sticky pork ribs recipe and make it for dinner tonight! 😋 ➡️ RECIPE: STICKY PORK RIBS Serves 3-4 * 2 lbs pork spare ribs, cleaned and cut into individual ribs * 3 tbsp shao xing wine, or white wine * 3 tbsp oyster sauce * 2 tbsp honey * 1 1/2 tbsp light brown sugar * 1 1/2 tbsp soy sauce * 1/2 tsp black pepper * 1/2 tsp garlic powder * 1 cup water * Cooking oil * Optional garnish: Sliced green onions 1. In a large bowl, combine, shaoxing wine, oyster sauce, honey, light brown sugar, soy sauce, black pepper and garlic powder with the spare ribs. Mix until each rib is coated. 2. In a large pan, heat oil on med-high. Add ribs and lightly sear each side for about 30-45 seconds meat side down. 3. Add 1 cup water. Cover pan with a lid and simmer ribs in water for 16-20 mins on medium heat. Flip ribs about half way through to ensure even cook. This step tenderizes the ribs and incorporates the marinade. The water and marinade should start to dry up and evaporate slowly. Ribs will darken in color. 4. Uncover the ribs once more than 3/4 of the liquid is evaporated. Let the ribs cook on medium heat until the ribs are sticky and browned. 5. Garnish with sliced green onions. Serve with rice or by itself. Enjoy! #ribs #stickyporkribs #ribsrecipe #recipe ##easyrecipe##asianfood##pork##porkribs

Replying to @Sarah&Danny Hope things wings satisfies you cravings 🤗 ➡️ Recipe: Air fried Korean Wings with Homemade Ranch Chicken Wings— * 2 lbs chicken wings, cleaned and pat dry * 2 tbsp kewpie mayo  * 1/2 tbsp baking powder * 1/2 tsp kosher salt  * 1/4 tsp black pepper  * 1/4 tsp garlic powder Sauce— * 3 tbsp soy sauce  * 3 tbsp honey * 2 tbsp rice vinegar * 1 tbsp korean red pepper paste (gochujang) * 3-4 cloves garlic, finely minced Kewpie Mayo Ranch—  * 1/4 cup Kewpie Mayo * 1/3 cup buttermilk * 1/3 cup sour cream * 1 tbsp chives, finely chopped * 1/2 tbsp fresh dill, finely chopped * 1/2 tbsp rice vinegar  * 1/4 tsp garlic powder * 1/4 tsp onion powder * 1/4 tsp kosher salt  * 1/8 tsp black pepper 1. Marinate wings with Kewpie mayo, baking powder, salt, black pepper, and garlic powder. Mix well and marinate for at least one hour or overnight for best results. 2. In a small bowl, combine soy sauce, honey, rice vinegar, gochujang, and garlic. Mix well and simmer on medium low heat for 4-5 mins or until sauce has reduced by 1/3. Sauce should be thickened and coat the back of wooden spoon. (Video said 1/2 but I was wrong) Set aside. 3. In a bowl, combine kewpie mayo, buttermilk, sour cream, chives, dill, rice vinegar, garlic powder, onion powder, salt and pepper. Mix until smooth and set in the fridge until needed. 4. Preheat air fryer to 350°F and spread the wings out evenly leaving a little space in between each wing. Air fry for 20 minutes— flipping the wings at the 10 minute mark. 5. To crisp the wings up, heat the air fryer to 400°F and fry for another 5 minutes. Work in batches. 6. OVEN: put wings over a wire rack and bake at 375°F for 25 mins. Flip wings half way through. Finish baking for another 5-7 mins at 400°F. 7. Toss all of the wings in the sauce and garnish with chives. Serve with Kewpie ranch and enjoy! #wings #wingrecipe #ranch #ranchrecipe #chicken #easyrecipe #recipe #recipes #kewpie

Pad Thai it’s what’s for dinner 😋 ➡️ Recipe: Shrimp Pad Thai Serves 3-4 *  1- 14oz package Pad Thai rice stick noodles, * 1 lb shrimp, peeled and deveined * 2 tbsp oyster sauce * 1/4 tsp kosher salt * 1/8 tsp ground black pepper * 1/8 tsp baking soda (optional) * 1 medium shallot or 1 small red onion, thinly sliced * 5-6 cloves garlic, finely minced * 1/2 fried tofu or bean curd, cut into 1/4 inch pieces * 2 cups mung bean sprouts, washed and rinsed * 3-4 stalks green onions, cut into 2-3 inch pieces * 1/2 cup peanuts, roasted and crushed * 2 large eggs * Cooking oil Sauce- * 3/4 cup water  * 3 tbsp tamarind paste * 3 1/2 tbsp palm sugar or 3 tbsp granulated sugar * 2 1/2 tbsp fish sauce * 2 tbsp oyster sauce  * 2 tbsp dark soy sauce, for color * 1/2 tbsp rice vinegar (optional) * 1 tsp chicken bouillon 1. Marinate shrimp with oyster sauce, salt and pepper (baking soda optional to tenderize the shrimp). Mix until everything is evenly coated and set aside. 2. In a small bowl combine water, tamarind paste, palm sugar, fish sauce, oyster sauce, dark soy sauce and rice vinegar. Mix well and set aside. 3. In a large wok or pan, heat 2 tbsp of cooking oil on high heat. Evenly spread out the marinaded shrimp to cook and slightly char the shrimp. Cook through and remove from the pan. 4. Add more oil to the pan bits then sauté shallot and garlic for 15-20 seconds. 5. Add fried tofu and sauté for another minute. 6. Still on high heat, add in uncooked pad Thai rice noodles. Then immediately pour in all of the sauce. Toss evenly and noodles will start to wilt down and cook through. This will take up to 5-6 minutes. 7. Add cooked shrimp, green onions and mung beans sprouts. Toss well. About 1-2 mins. 8. Garnish with crushed, roasted peanuts and serve immediately. Enjoy! #padthai #noodles #noodlesrecipe #thaifood #takeout #recipe #easyrecipe #howtotiktok

Here’s my recipe for my Pepper Steak I made at the PGA’s Creator classic 🙌🏼 ➡️ Recipe: Pepper Steak * 1 1/2 lbs ribeye steak or sirloin, cut into 1 inch cubes * 1 medium red bell pepper, cut into bite sized pieces * 1 green bell pepper, cut into bite sized pieces * 1 medium sweet onion, cut into bite sized pieces * 4-5 garlic cloves, finely minced * 1/2 tsp ginger, grated or finely chopped * Cooking oil Marinade— * 2 tbsp oyster sauce * 1 tbsp dark soy sauce * 1 tbsp soy sauce * 1 tsp ground black pepper * 1/8 tsp baking soda Sauce— * 1/2 cup water * 2 tbsp dark soy sauce * 2 tbsp. oyster sauce * 1 1/2 tbsp soy sauce * 1 tsp sugar * 1/2 tsp Sesame oil, or to taste Slurry— * 1 tbsp cornstarch * 2 tbsp water 1. Prep veggies. Set aside. 2. In a bowl, marinade the ribeye with oyster sauce, dark soy sauce, regular soy sauce, black pepper, and baking soda. Mix well and set aside. 3. In a bowl, combine water, dark soy sauce, oyster sauce, soy sauce, and sugar. Mix well and set aside. 4. In a wok or large pan, heat oil then sauté ginger and garlic for 10-15 seconds. Then add the marinaded meat. Spread the meat and let it sit to slightly caramelized about 1-2 mins on each side. 5. Once the meat is 80% cooked through add the peppers and onions. Toss and cook beef through and I’m sure that the peppers and onions still have a bite to them about 2 to 3 more minutes. 6. Pour in the sauce and bring to a boil. About 2-3 minutes. 7. Add cornstarch slurry to the sauce and stir to thicken immediately. 8. I had a drizzle of sesame oil and give it one last toss. Serve by itself or over rice. Enjoy! #peppersteak #chinesefood #recipe #easyrecipe #asianfood #steak #pgatour #

Here’s another Chinese takeout recipe with Papa Tea! Filming videos with my dad is so much fun and I’m so happy he lets me share these moments and recipes with you all ❤️ ➡️ Recipe: Papa Tea’s Chinese BBQ Pork Serves 5-6 * 3lb pork butt or pork shoulder, cut into 1 1/2 inch steak pieces * 1/3 cup sugar * 3 tbsp oyster sauce * 3 tbsp shaoxing wine * 2 1/2 tbsp soy sauce * 1 tbsp dark soy sauce * 1 1/2 tsp chicken bouillon * 1 tsp ground Chinese five spice * 1 tsp onion powder * 1 tsp garlic powder * 1/2 tsp kosher salt * Optional: Red food dye 4-5 drops 1. In a bowl combine, sugar, oyster sauce, shaoxing wine, soy sauce, dark soy sauce, chicken bouillon, five spice, onion powder, garlic powder and salt (add food dye here, optional). Mix well. 2. Slice pork into 1 1/2 inch steaks then marinate with the sauce mixture. Leave to marinate for 1 hour or overnight for best results in the fridge. 3. Air fryer instructions: set air fryer to 350°F and air fry for 35-40 mins. Flip pork over every 10 mins to ensure the pork doesn’t burn. 4. Oven instructions: set oven to 350°F. Fill a oven safe container with hot water and leave on a second rack under the top rack. Then bake marinated pork on a baking sheet for 45mins - 1 hour. Flip every 15 minutes. 5. Cook until pork is 145°F and the edges of the pork are deeply golden. Rest the pork for 15-20 mins before serving. Chop into bite sized pieces and enjoy! #bbqpork #chinesefood #takeout #recipe #recipes #easyrecipes #asianfood #cooking #pork

So aromatic and honestly a comfort meal for me 😋 ➡️ Recipe: Pad Kra Pao * 1 lb ground pork or turkey * 1/4 lb green beans, trimmed into 1/2 inch pieces * 1 cup Thai basil, washed and rinsed * 1 large shallot or 1/2 of a small red onion * 4-5 garlic cloves, finely minced * 1-5 Thai chilies, or any red chilies your spice tolerance can handle * Cooking oil * Eggs (one per person for frying) Sauce— * 2 tbsp oyster sauce * 1 1/2 tbsp dark soy sauce * 1 tbsp fish sauce * 1 1/2 tbsp honey * 1 tsp chicken bouillon 1. In a small bowl, combine oyster sauce, dark soy sauce, fish sauce, honey, and chicken bouillon. Mix well and set aside. 2. Prep, green beans, shallots, garlic, chilies, and Thai basil. 3. In a large wok or pan, add one to 2 tablespoons of cooking oil on high heat. Add shallots, garlic, and chilies. Sauté for 30 seconds. Shallots should be slightly translucent. 4. Add ground meat into the pan, using a spatula to break up the meat. After about 5-7 mins the meat should be cooked through. 5. Add green beans and pour in the sauce then toss everything together. Do not overcook green beans because you still want a bite to them. Sauté for 2 mins. 6. Last and final step should be adding the Thai. Give it one last toss to combine all the ingredients. 7. Serve rice and with a fried egg. Enjoy! #padkrapao #thaifood #takeout #easyrecipe #asianfood #rice #eggs #quickrecipes

Replying to @🏳️‍🌈 Laura 🏳️‍🌈 Buying premade sweet & sour sauce is easy but making it at home is just as easy! ➡️ Recipe: Easy Sweet & Sour Sauce * 1/2 cup water * 1/4 cup white distilled vinegar * 1/4 cup apricot or peach preserves * 2 1/2 tbsp sugar * 1/2 tbsp soy sauce Slurry— * 1 tbsp cornstarch * 2 tbsp water 1. In a small sauce pan, combine water, vinegar, apricot preserves, soy sauce and sugar. Mix well and turn on heat. Bring to a boil and ensure sugar is all dissolved. 2. Bring the sauce down to a simmer. Combine cornstarch and water and mix well. Pour into the saucepan and stir immediately to thicken the sauce. Serve cool or warm. Enjoy! #sweetandsoursauce #sauce #recipe #easyrecipe #sweet #sour #saucerecipe

Love these as an appetizer but hate paying for it at restaurants because they’re so easy and cheap to make! ➡️ Recipe: Firecracker Shrimp 🧨 * 1lb shrimp, size 16/20, deveined and cleaned * 1/2 tsp garlic powder * 1/2 tsp kosher salt * 1/2 tsp sesame oil * 1/4 tsp black pepper * 1/8 tsp baking soda * Spring roll pastry wrappers * Frying oil, I use peanut oil Sealing paste— * 1 tbsp all-purpose flour * 2 1/2 tbsp water 1. Devein and clean shrimp. Pat the shrimp dry with paper towels. 2. Season shrimp with garlic powder, salt, sesame oil, black pepper, and baking soda. Mix well and set aside. 3. In a small bowl, mix flour and water to form a thick paste. 4. Peel a sheet of the pastry wrapper and lay it on your cutting board. Place one seasoned shrimp with the tail sticking out of the wrapper. Roll the shrimp over so the pastry is covering it once then fold over the excess pastry towards the shrimp. Spread some of the flour seal over the end edge of the pastry. Then continue to roll the shrimp to the end of the pastry sheet. Repeat until all the shrimps are wrapped. 5. Heat your oil to 350°F in a large pan or pot. Fry the shrimp for 4 to 5 minutes or until golden. 6. Strain and serve with sweet and sour sauce. Enjoy! #firecrackershrimp #shrimp #shrimprecipe #takeoutfood #easyrecipe #recipe #asianfood

Camp hot pot hits different 🍲 Recipe: Hot Pot for 2 Soup base— * 6 cups water * 1 tablet anchovy stock/ broth tablet * 1/4 cup fish sauce * 1/4 cup sake * 1 tbsp sugar * 1/2 tbsp chicken bouillon * 8-10 leaves of Napa cabbage * 1/2 lb thinly sliced beef, I use ribeye * 1 cup mushrooms, I use hon shimeji mushrooms * 6-8oz firm tofu, cut into cubes * 2 bundles of bean thread vermicelli noodles (3 oz) Garnishes— * Cilantro, minced * Green onions, thinly sliced Dipping sauce— * Sesame, Goma sauce * Ponzu * Chili oil 1. In a large pot, boil water. Then add stock tablet and dissolve completely. Season with fish sauce, sake, sugar, and chicken bouillon. Bring everything to a boil, then turn it down to a simmer. 2. Prepare the veggies and meat first layering one leaf of napa cabbage, a few slices of beef, then continue to stack and layer the cabbage and beef. 8/10 layers should be enough. Cut into four equal pieces and it will expose the beautiful layering. 3. Ensure the stock on a low simmer, then add vermicelli noodles (bean threads) and carefully place the four cuts of cabbage and beef into the pot with the layers facing up. 4. Add tofu in between any open spaces and place all of the mushrooms in the center of the pot. cover with a lid and bring the soup to a boil or until the beef is cooked through. 5. Garnish with green onions and cilantro, if desired. Serve with sesame sauce and ponzu with chili oil as dipping sauce. Enjoy! #camping #campfood #asiancampfood #hotpot #hotpotrecipe #easyrecipe #recipe #camp