Recipes (Homecook)

• 4 slices sourdough bread
• 4 ounces jalapeño cream cheese
• 4 ounces Dynasty Sriracha Chili Sauce
• 4 slices white cheddar cheese
• 4 slices sharp cheddar cheese
• 4 slices pepper jack cheese
• 4 slices hatch chili gouda
• 4 tablespoons unsalted butter, for spreading
• 2 jalapeño, seeded and thinly sliced

• Crispy Chicken:
• 4-6 thinly sliced chicken breasts
• ½ cup all-purpose flour
• 2 eggs, whisked
• 2 cups Dynasty Panko Breadcrumbs
• ¼ cup parmesan cheese
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon Italian seasoning
• salt and pepper to taste
• oil, for frying

Fettuccine Alfredo:

• 1 lb fettuccine, cooked al dente
• 2 cups heavy cream
• 2 tablespoons butter
• 3 garlic cloves finely minced
• ½ cup parmesan cheese
• ¼ cup reserved pasta water
• salt and pepper to taste
• Parsley, chopped, for garnish

Chicken Marinade:

• 4 small chicken breasts
• 1 cup buttermilk
• 1 tsp Dynasty 5 Spices Powder
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Chicken Coating:

• 1 ½ cups all purpose flour
• 1 tsp salt
• 1 tsp ground black pepper
• 1 Tbsp. Dynasty 5 Spices Powder
• 1 tsp baking powder
• 1 tsp red pepper flakes

Coleslaw:

• ⅓ white cabbage, shredded 
• 1 medium carrot, shredded
• 4 tbsp mayonnaise
• 1 Tbsp. Dynasty Chinese Mustard
• 1 tbsp honey
• 2 tsp lemon juice
• pinch black pepper

Burgers:

• Oil, for deep frying
• 4 slices gouda cheese
• 4 brioche buns, toasted
• 8 pieces crunchy lettuce
• 1 cucumber, sliced
• ½ red onion, thinly sliced
• 2 jalapenos, sliced

• 2 limes, zest removed in wide strips, plus finely grated zest for serving
• Pinch of kosher salt
• ½ cup plus 1 tablespoon sugar
• 2 ½ cups heavy cream, divided
• ⅓ cup fresh lime juice
• 1 can Dynasty Lychees, drained

Tofu:

• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Nishiki Rice Vinegar
• ½ tsp Dynasty 5 Spices Powder
• 1 Tbsp. Dynasty Fish Sauce
• 1 Tbsp. Dynasty Sesame Oil
• ½ Tbsp. light brown sugar
• 1 package firm tofu, pressed and sliced into thin strips

Pickled Carrots:

• 1 carrot, julienned
• ¼ cup Nishiki Rice Vinegar
• 2 Tbsp. sugar
• ½ tsp salt

Banh Mi:

• 2 crusty baguettes
• 6 Tbsp. vegan mayonnaise
• 1 bunch fresh cilantro leaves
• 1 bunch fresh mint leaves
• 2 red chilis, thinly sliced
• ½ cucumber, sliced

• For the stuffed wontons:
• 1 pack Dynasty Wonton Wrappers
• 1 egg
• 2 Tbsp water

For the wonton filling:

• 1 Large Chicken breast
• 2 Garlic, minced
• ½ Green onion, thinly sliced
• 1 Small carrot, roughly grated
• ½ Cup water chestnuts, chopped
• 2 Tbsp. Ginger, grated
• 1 Tsp. Garam masala
• 2 Tsp. Yellow curry powder
• ½ Tsp. Salt
• ½ Tsp. Black pepper

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• ½ Cup of Dynasty Chinese Duck Sauce, for serving

• 2 Packs Fresh Raspberries, save a few for garnish
• 1 -15 Oz can Dynasty Lychees, drained (save syrup)
• 1-2 Tbsp. Lychee syrup
• 1 Cup of Ice
• Sparkling water

• 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