Want something light and filling? This simple recipe is so refreshing and satisfying and is perfect for that calorie counting day.
4 figs – sliced in half
2 eggs – over easy
1/2 sliced avocado
Drizzle 5 tbsp of Asiana garlic dressing and have yourself a delightful brunch.
Pair it with a mimosa if you so desire.
Also great for a Sunday afternoon snack.
VIETNAMESE GRILLED LEMONGRASS STEAK
This signature dish won’t disappoint you. The aroma from the cooked lemongrass and the charred steak will make your mouth watery.
2 lbs of flap steak
Mix in 10 tbsp of Asiana Viet Lemongrass Sauce to the meat
Marinate for 10-30 minutes depending on how flavorful you want the meat to be
Grill for 3 minutes on each side on medium heat. Fry is also a great option
Serve with white rice, a nice mixed green salad, or some steamed string beans
AIR FRY BABY BACK RIBS IN VIET ASIANA GARLIC SAUCE
This is a finger-licking good dish. So good you won’t stop eating ’em
1 lb baby back ribs
Mix in 5 tbsp of garlic and marinate from 10-30 minutes
Air fry at 380 for 18 minutes
Wallah..it’s that simple!
BARRAMUNDI BAKED IN VIET LEMONGRASS FLAVOR
1 lb barramundi mix in with 5 tbsp of garlic sauce
Drizzle 2 tbsp of oil on top of fish ( optional)
Marinate for 10 minutes
Bake for 20 minutes at 350
Pair with 1 cup of ripe pineapple
1 lb of New Zealand escargots
2 stalks of lemongrass
1 cup of water
3 tbsp white wine
Pinch of salt
1/2 tsp ground pepper
3 birds eye Thai chili pepper
1 tbsp of minced ginger
1/4 cup of Asian garlic dressing (dipping sauce)
Put 1 cup of water and bring to a boil
Add in all ingredients except dressing, ginger, and pepper and bring to a boil
Cook for 5 minutes on high heat
In a separate bowl – add in the dipping sauce, chili pepper, jalapeños, and ginger.
Dip escargots with sauce
GARLIC PRAWN UDON
3 small Japanese udon packages (frozen)
1 lb of medium size of shrimp
1/2 stick of unsalted butter
4 tbsp of olive oil
6 tbsp of fresh minced garlic
4 onion stems
2 tbsp white wine, Pinot Grigio ( or any white )
1/2 tsp of ground pepper
1 pinch of salt
1 tsp of sugar
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp freshly squeezed lemon
2 tbsp of udon water from the boil
Boil udon for 2-3 minutes before stir-frying (don’t overcook)
In a large pan: at med heat drizzle 3 tbsp of oil and 1/4 stick of butter and 3 tbsp of minced garlic until garlic is lightly browned
Add in udon, salt, sugar, wine, oyster sauce, fish sauce, lemon, water sprinkle partial ground pepper. Mix until everything is evenly coated.
Transfer udon to a plate as a bottom layer
Using the same pan: at med heat add in remaining oil, garlic, and butter until garlic is lightly browned.
Toss in shrimp, onions, 1 tbsp of oyster sauce, sprinkle ground pepper.
Transfer to plate as the top layer.
FLANK STEAK WITH GARLIC SAUCE
This amazing flank steak is so flavorful!! Asiana garlic marinade sauce.
1 1/2 lb of flank steak
7 tbsp of Asiana garlic sauce. Marinate for 15 minutes
2 tbsp of olive oil.
Drizzle on the meat
Grill 3 min on each side on med heat or air fry for 390 at 10 minutes
WINGS MARINATED IN GARLIC SAUCE
Delicious meal in 20 minutes.
1 lb of chicken wings
5 tbsp of Asiana Viet garlic sauce
Mix in and leave for 15 minutes or cook immediately
Air fried at 380 for 16 minutes
TWICE-FRIED WINGS in GARLIC SAUCE
2 tbsp of Asiana Viet garlic sauce
Salt and pepper
1 1/2 cup all-purpose flour
1 tsp paprika
Oil for frying
1 lb of chicken wings
Lightly sprinkle salt and pepper. Marinate for 1 hr
Mix flour, paprika, 1/8 of salt and pepper respectively in ziplock and shake to coat. Work in batches. Add wings to the oil and fry until wings are lightly browned/ 8 minutes. Turning once and remove to plate. Repeat as necessary.
Fry the wings again until golden brown/ about 5 minutes.
Heat up the wok in medium heat and add in 2 tbsp of oil then the twice-fried wings. Drizzle 2 tbsp of Asiana Viet garlic sauce and toss.