Maangchi's Dakdoritang (Spicy Chicken Stew)

Having left over chicken in mind, I was trying to think of a tasty recipe to use them up. I didn't want anything soup based as we were having Pho most of the week. We wanted something spicy and, lo and behold, I remembered this recipe from my friend's Korean wife. I can't recall how she made it so relying on fail-safe Maangchi's Korean recipes I knew it wouldn't be far off.

This goes under several names dakdoritang or dakbokkeumtang but it is pretty much a spicy chicken stew which has enough heat to warm you up in the colder months. You definitely need this with rice to temper the heat of the chicken!

Yay or Nay: Yay

I mean, I knew this already going in but just for the sake of the blog! I did opt out of adding the extra spicy/chili pepper as I didn't want to overdo the spiciness. I felt like there was enough heat for me, however if you like really spicy then feel free to add at your own risk!

Wasabi's Spicy Chirashi

Whenever I was ever looking for a fast, tasty, healthy thing to eat, Wasabi, a fast-food sushi chain restaurant in the UK was the place to go. My go-to was the Spicy Chirashi with a side of sashimi. Now I've looked far and wide (only as far as the internet) for the recipe but have had to rely on my memory. Recently I had the chance to go to NYC to meet a friend and I knew I had to hit Wasabi there as it is the only way I can get my fix!

As I was eating, I tried my best to remember the flavours I tasted, but when you're hungry and wolfing it down you can't really remember it that well!! This is based on the Wasabi version but isn't really so don't think that it is!!! 

  

 Yay or Nay: Yay

You pretty much mix it all together with some cooked rice and bob's your uncle! This always gets chowed pretty much straightaway as its delicious fresh as opposed to making it ahead - hence no end picture. Add more sriracha if you want more spice, more vinegar for a tangier taste, edamame or alfalfa sprouts for a bit of greenery - so it's really up to you.

Not Posh Food's Nandos Spicy Rice

We wanted to make the most of the last good days of sunshine/summer, before the snowy, cold upstate winter settled in. Naturally, throwing some chicken on the grill/bbq was an easy decision for dinner this week. I had brought back from the UK some Nando's spicy rub and started thinking of some side options. Obviously, the Fino Sides are a complimentary accompaniment to the chicken and I love me some Spicy Rice so after some research on Pinterest I found Not Posh Food's recipe for Nandos Spicy Rice.

   
Yay or Nay: Undecided

It really should be either yay or nay but there were several reasons why this was a maybe. The taste was good, not dissimilar to jambalaya it was just the texture that wasn't right. Maybe it was because I used brown rice instead of white long grain/basmati or that I cooked the rice with the veggies but it was just too smushy compared to Not Poshs'. I would try this again but would cook the rice first and then add to the veggies.

Maangchi's Spicy Rice Cake or TTeokbokki

Admitedly tteokbokki or spicy rice cakes were never my favourite Korean street food when I lived there. I think because it was so easy to get ahold of and therefore I took it for granted. 

When I recently went back to London, a family friend's wife made this for lunch and watching her make it I realised how easy it was. Now, this is my husband's favourite meal so I guess I had to make it at some point! I'm using a mix of her and Maangchi's recipe for tteokbokki but the former is a very reliable and authentic blog of Korean food.

Yay or Nay: Yay

Spicy, tasty and delicious! So simple and quick. This will be made again! I added some leeks that I had leftover during the week but I guess you can add any extra veg you might have!

The Woks of Life's Ants Climbing A Tree

This recipe for Ants Climbing A Tree has been sitting in my Pinterest to-make list and finally I had an opportunity to make it. What enticed me was my husband's and I's love for Sichuan food. Both of us are not big fans of Chinese food (apart from Dim Sum), especially as the offerings are usually horrible greasy western versions of traditional dishes. However, there is a local joint that is Proper, with a capital P, Sichuan cooking. How do we know? The clientele is a big hint (no one speaks English as well as the staff!). We love the spicy, numb your mouth spices although we HATE the super s-l-o-w service!

So instead of waiting around, I decided to make this dish based on its ingredient of spicy fermented bean paste - I have no idea if I bought the right thing but based on the ingredient list I have to just cross my fingers...

Yay or Nay: Nay

It looked so promising, the ginger and spicy sauce making everything a hot shade of red. The flavour is spicy yes, but doesn't have that much depth. It's kind of bland, it could be because I didn't have the two types of soy sauce and just used one, or the paste was the wrong kind but it was a big disappointment. Lesson learned, don't be fooled by styled food pictures!

I love Vegan's Baked Sriracha & Soy Sauce Tofu

Tofu is a staple in our house, especially when you've exhausted the other protein options. I know in the UK, designer Stella McCartney was promoting to go meatless once a week and I've tried to add in a meatless day as well as a fish day. It kind of balances out the ravenous meat-eaters we've all become. While searching for salad ideas, I came across I Love Vegan's Baked Sriracha & Soy Sauce Tofu and immediately jumped to add it to the new recipes to try.

Yay or Nay: Yay









Super easy and super tasty! Definitely an easy way to update or jazz up tofu. You can use it in a multitude of ways, a salad, in fried rice and most recently in a noodle bowl.

Pinch of Yum's Spicy Sofritas

I admit, I have made this before and I totally forgot about this until I saw a pin about sofritas and I knew I had to make it for the site. Every time I make this I seem to change the quantity of one of the ingredients. One time it was the poblano, another was the adobo pepper and both times it was waaaaaaay too spicy. I like spicy but this was burn your mouth off so that you can't taste anything else. I've followed the recipe to the T to make sure I can give you a proper review.

Yay or Nay: Yay

After following the recipe properly, I must admit it had the right balance of everything, just enough heat for the warming or warning tingle! Instead of brown rice I used farro following the cooking instructions on the packet. I did mix the lime juice and coriander and nope the red onion and garlic didn't go into the recipe at all, I only realised they were for the guacamole after I took the pic!

Shared Appetite's Kimchi Ramen Soup

I love me some kimchi but I didn't have an idea what the hell it was eight years ago. When I moved to South Korea to teach English, I kept hearing about kimchi. How did people know about this and I hadn't the foggiest!? I must admit, it took a while for the tangy, fishy (in some cases stronger than others) crunchy veggie to win me over. However, now I love kimchi at least once a week and I can't imagine a life without it now!! Cue ahhhhhhh from the audience!

Ramen was always something quick and easy to eat in my house but in Korea, it is on another level. Every now and then the carby delight is all you want, so to combine it with some dumplings or mandu makes it a triple threat. This recipe for Spicy Korean Kimchi Ramen would use up a glut of kimchi and hit the comfort food spot fo' sure.

Yay or Nay: Yay

The recipe is to make the broth for the soup but we didn't want to eat meat nor did we want to spend hours waiting for the broth to appear! So I substituted the broth for regular chicken stock for the base, although I added a sneaky shake of the spice packet that comes with the ramen. I also added korean red pepper powder as well as a splash of rice vinegar for added oomph. Make sure you wait for the ramen to release its carby goodness to make the soup extra slurpy!