Recipes (Homecook)

• ⅓ cup + 2 tbsp. Dynasty Sesame Oil
• 6 Garlic cloves, thinly sliced
• 1 ½ Tbsp. Crushed Red pepper flakes
• ½ Cup Kikkoman Soy Sauce
• ¼ Cup Dynasty Oyster Sauce
• 1 Tbsp. Honey
• 2 Tbsp. Nishiki Rice vinegar
• 3 Tbsp. Creamy peanut butter
• 8 Oz. Rice noodles
• 2 ½ Cups Low sodium chicken broth
• 2 Cups Fresh baby spinach, roughly chopped
• ½ lb Ground chicken or J-Basket Ground Amber pork
• 2 cups mixed mushrooms, chopped
• Black pepper
• 1 Medium shallot, chopped
• 4 Green onions, chopped

Shrimp patty:

• ½ lb Large Shrimp, half minced and half diced
• 2 Tbsp. Yellow onion, finely diced
• 2 Tbsp. All-Purpose flour
• 1 Tbsp. Water
• Pinch of salt and pepper

Breading:

• ¼ Cup All-Purpose flour
• 1 Large Egg, beaten
• ½ Cup Dynasty Panko Bread crumbs

Dressing:

• 4 Tbsp. Mayonnaise
• 1 Tsp. Ketchup
• ½ Tsp. Yellow Mustard
• 1 Tbsp. Onion Powder
• Pinch of pepper

Assembly:

• 2 Sesame or Brioche buns
• ½ Cup Lettuce, shredded
• 2 Tomato Slices
• 2 Mozzarella cheese slices

For the beef:

• 2 lbs. boneless beef chuck or brisket (cut into 1½-inch chunks)
• 2 Cloves garlic, minced
• 3 Tbsp. ginger, minced
• 5 Tbsp. Dynasty Fish sauce
• 2½ Tsp. Dynasty Chinese Five-spice powder
• 1½ Tsp. brown sugar

For the rest of the stew:

• 3 tbsp. Dynasty Sesame oil
• 1 stalk lemongrass, cut into 3-inch lengths, after removing any tough woody parts
• 2 stalks lemongrass, minced (after removing any tough woody parts)
• 8 cloves garlic, minced
• 1 yellow onion, thinly sliced
• 4 tbsp. tomato paste
• 8 cups water
• 2 cups coconut water
• 2 star anise
• 1 tsp. ground black pepper
• 1 tsp. chili powder
• 1 tbsp. paprika
• 8 large carrots, peeled and cut on the bias into 1½ -inch chunks
• 1 tsp. salt
• 3 tbsp. Kikkoman Soy sauce
• 3 tbsp. Dynasty Hot Chili oil
• Wide rice noodles or egg noodles
• ¼ cup fresh cilantro, coarsely chopped
• 1/2 cup Thai basil leaves
• 1/2 cup white onion, thinly sliced
• Lime wedges

Dressing:

• 1 clove garlic, minced
• 1 jalapeno, halved
• 1 lime juiced
• 1½  tbsp Dynasty Oyster sauce
• ½ tsp Dynasty Fish Sauce
• 2 tbsp minced lemongrass (remove the tough outer leaves and slice the tender white core)
• 1 ¼  tsp brown sugar
• ¼ tsp red chile flakes

Steak:

• ½  tbsp Dynasty Sesame Oil
• 1 1-inch thick New York strip steak (9 to 10 oz)

RIce Powder

• 2 tbsp. uncooked Dynasty Jasmine rice

Salad:

• 2 medium shallots, thinly sliced
• ¼ cup fresh mint leaves, loosely packed and roughly chopped
• 3 tbsp. Cilantro, roughly chopped
• Lettuce of your choosing
• ½ cup Cherry tomatoes, halved
• 1 cup, sliced cucumbers

Ingredients:

• 3 cloves garlic, chopped
• 2 tbsp fresh ginger
• 3 tbsp red curry paste
• 2 tbsp Dynasty Sesame Oil
• 4 cups vegetable or chicken broth
• 4 cups J-Basket coconut milk
• 2 packs of Dynasty Saifun Bean Threads

Garnish:

• Fresh cilantro,
• Fresh thai basil
• Fresh red chilis
• 1 Sprig green onions, garnish

• 1¼ Cup Dynasty Jasmine Rice (cooked the day before and left in the fridge overnight)
• ¼ lb Chinese broccoli, thinly sliced
• ½ lb Prawns/Shrimp, deveined and peeled
• 3 Tomatoes, finely chopped and seeds removed
• 5 Kaffir lime leaves
• 1 Yellow Onion, finely chopped
• 2 Shallots, thinly sliced
• 2 Spring onion sprigs, chopped
• 1 Egg, sunny side up and crispy
• 6 Tbsp. Dynasty Sesame Oil, divided

For The Seasoning:

• 4 Tbsp. Tom yum paste (or to taste)
• 1 Tbsp. Sugar (or to taste)
• ½ Tbsp. Chicken bouillon powder (optional)

For the Tofu:

• 14 Oz. Firm Tofu
• ⅓ Cup Cornstarch
• ¼  Tsp. Garlic Powder
• ¼  Tsp. Onion Powder
• ⅛  Tsp. Dynasty Chinese Five Spice
• ¼  Tsp. Salt
• ¼ Cup Water

For the rest:

• 1 Tbsp. Dynasty Kung Pao Sauce
• 2 Tsp. sugar
• ¼ Tsp. salt
• 1 ½ Tsp. Nishiki rice vinegar
• ½ Tsp. Dynasty Sesame oil
• 2 Tsp. Cornstarch
• ⅔  Cup warm water
• ¼ Cup peanut or vegetable oil
• 1 Cup blanched shelled and skinless peanuts
• 2 medium carrots, chopped into pieces to match the size of the peanuts
• 1 Tbsp. Ginger, minced
• 3-5 Dried chili peppers (de-seeded and cut into segments)
• 3 Garlic cloves, roughly chopped
• 3 Scallions, diced (white parts only)
• 1 Tsp. Sichuan peppercorn powder
• Side of cooked Nishiki white rice

Bulgogi Marinade:

• ½ cup Asian pear, peeled and pureed
• ¼ cup yellow onion, peeled and pureed
• 1 tsp. ginger, minced
• 5 cloves garlic, minced
• 2 tbsp. brown sugar, packed
• 3 tbsp. Kikkoman soy sauce
• 1 tbsp. Dynasty sesame oil
• 1 lb Rib eye steak, thinly sliced

Gochujang Aioli:

• ½ cup mayonnaise
• 1 tbsp. Dynasty Sriracha Sauce
• 1 clove garlic, minced
• 1 tsp. brown sugar
• ¼ tsp. salt

Fries and Toppings:

• 1 bag French Fries, waffle or crinkle
• 1 cup kimchi, roughly chopped
• ¼ cup mozzarella cheese, shredded
• ½ cup green onion, sliced
• ¼ cup cilantro, chopped
• J-Basket roasted white sesame seeds

For the Tuna:

• 2 (4-5oz) ahi tuna fillets
• 1 Tbsp Dynasty Sesame oil
• 1 tsp Kosher salt, divided
• ¼ cup J-Basket roasted black sesame seeds
• ¼ cup J-Basket roasted white sesame seeds

For the Sauce:

• ⅓ cup ponzu sauce
• 2 Tbsp Nishiki Rice vinegar
• 2 tsp ginger paste
• 2 tsp Dynasty Fish sauce
• 2 tsp Dynasty Sesame oil
• 2 tsp granulated sugar
• 2 tsp Dynasty Sriracha Chili sauce
• 2 Tbsp Lime juice
• 4 Tbsp canola oil
• 3 scallions, thinly sliced
• 3 garlic cloves, finely chopped

For the Noodle bowls:

• 6 oz J-Basket soba noodles, cooked according to package instructions
• Thinly sliced scallion,
• 1-2 Thai red chilies
• Fresh cilantro
• J-Basket Roasted Sesame sesame seeds
• Lime wedges
• WelPac Pickled ginger

• Olive oil, as needed
• 1 lb Raw Mild Italian pork sausage
• 4 Tbsp. Unsalted butter
• 1 Small onion, diced
• 2 Small Fennel bulbs, diced
• 1 lb DeLallo Egg Pappardelle
• 6 Garlic cloves, finely chopped
• ¼ cup Tomato paste
• 2 Tbsp. Dynasty Hot Chili Oil
• ½ Cup White wine
• 1 (24 oz) Jar tomato purée
• 1 Cup Heavy cream
• 1 Tbsp. Fresh Oregano, chopped
• ½ Cup Fresh Parmesan cheese, grated (plus more for topping)
• Freshly Cracked black pepper, as needed

For The Chicken:

• 2 Tbsp. Kikkoman Soy sauce
• 1 Tbsp. Rice wine
• 2 Garlic cloves, finely chopped
• 2 Tsp. Sugar
• ½ Tsp. Fine Sea Salt
• ½ Tsp. Ground white pepper
• ½ Tsp. Dynasty Chinese Five-Spice Powder
• 1 lb. Boneless chicken thighs cut into 1-in. pieces
• 2 Tbsp. All-Purpose Flour
• ¼ Tsp. Baking powder
• 1 Cup Thick sweet potato starch
• Vegetable oil for frying
• 1½ Cups Fresh Thai basil leaves, washed and thoroughly dried

For The Seasoning:

• ½ Tsp. Dynasty Chinese Five Spice
• ½ Tsp. Ground white pepper
• ¼ Tsp. Fine Sea salt

• 8 Free Range/Pasteur Raised Eggs
• 4 Slices of bacon, cooked and chopped small
• 2 Tsp. Rosemary, chopped
• 1 Tbsp. Pickle relish
• 1 Tbsp. Dynasty Chinese Mustard
• ¼ Cup Mayonnaise
• 1 Green onion, thinly sliced
• 8 Mini Brioche Rolls

• 10 Oz. Ribeye steak, sliced
• 3 Tbsp. Maille Dijon Originale Mustard
• 3 Tbsp. Dynasty Plum Sauce
• Handful of arugula
• Pickled red onions
• 2 baguettes, sliced
• 1 tsp. Oil
• 1 Tsp. Salt
• ½ tsp. Pepper

• 12 Dynasty Wonton Wrappers

Dressing:

• 1 garlic, smashed
• 1½ tbsp lime juice
• 2 tsp Nishiki Rice Vinegar
• 2½ tsp Dynasty Fish Sauce
• 1 tsp Kikkoman Soy Sauce
• 1½ tbsp canola oil
• 1 tsp sugar
• 2 Thai chilis, deseeded and finely chopped

Chicken Salad:

• 1½ cups shredded cooked chicken
• 1½ cups finely shredded cabbage
• ¾ cup carrot, finely julienned
• ⅓ cup finely chopped shallots
• Fresh cilantro leaves for garnish

For the meat and marinade:

• 8 Oz. J-Basket Amber Ground Pork
• 1 Tbsp. Water
• 2 Tsp. Kikkoman Soy sauce
• ½ Tsp. Dynasty Sesame oil
• ¼ Tsp. White pepper
• 1 Tsp. Vegetable oil
• 1 Tsp. Cornstarch

For the rest of the dish:

• 1 LB Rice cakes
• 8 Oz. Baby bok choy
• 3 Scallions (cut on a diagonal into 1-inch pieces)
• 2 Garlic cloves, coarsely chopped
• 3 Tbsp. Vegetable oil
• 1 Tbsp. Shaoxing wine
• ¾ Cup water
• ½ Tsp. Dynasty Sesame oil
• 2 Tbsp. Kikkoman Soy Sauce
• 2 Tsp. Dynasty Oyster sauce
• ¼ Tsp. Ground white pepper
• ½ Tsp. Sugar
• Salt