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Recipes that include chili garlic sauce

Cambodian Mexi-Corn

Wednesday, August 19, 2009

Elote, roasted corn on the cob, is a popular Mexican street food. We sometimes see them at our street fairs here. They are often smothered in butter, mayonnaise, or sour cream, sometimes lime juice, and then topped with chili powder and cotija cheese.  If you’re in New York, Cafe Habana 17 Prince Street, New York, NY 10012 is known for theirs.

A couple of months ago, we tried a very interesting variation at Num Pang. The innovative creation had a South East Asian flair, suitable to their Cambodian Style sandwich shop, with coconut flakes and a chili mayo. Checking their website now, it doesn’t seem to be on the menu anymore but you can easily and cheaply make this yourself. It’s suitable as a side dish or afternoon snack, but even more perfect for a barbecue.

Cambodian Mexi-Corn 3

Due to the extreme 93+ degree weather, I decided to microwave the corn, my default in the summer. (It works marvelously!) If you want to stick to the classic elote style, feel free to grill or roast the corn.

Cambodian Mexi-Corn
~3 whole or 6 halves of corn

  • 1/4 cup mayonnaise
  • 2 teaspoons chili garlic sauce
  • 3 whole corn
  • coconut flakes to taste
  • chili powder to taste

Instructions –

1. In a small bowl, stir together mayo and chili garlic sauce. Set aside.

chili mayo 2

2. Remove outer layers of the corn husk, leaving just a few inner leaves. Wrap a wet paper towel around the corn. Microwave for about 90 seconds (depending on size of corn). Turn it over and microwave for another 90 seconds (depending on size of corn).

corn wrapped in wet paper towel

3. Remove the husk and silk very carefully. It’s hot!

corn 2

4 Smear the chili mayo mix on. Sprinkle with a generous amount of coconut flakes. Sprinkle with a few pinches of chili powder, being mindful that it can get spicy. Serve immediately.

Cambodian Mexi-Corn 4

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Ghetto BonChon Chicken

Friday, August 14, 2009

Recently, we went to Boka and tried BonChon Chicken. After I left, I kept thinking about how the chicken was really nice and crispy, but isn’t that how all the ghetto Chinese places do it? I wouldn’t eat anything else at one of those places, often called Happy Wok, King Wok, or Best Wok, but they have awesome fried chicken wings! It definitely tops the list for best bang-for-your-buck kinda thing.

Then, I started thinking some more. Can’t I just make a cheaper version of BonChon Chicken by getting some wings and then brushing a sauce on? Their “Soy Garlic” sauce seemed like such a standard Asian sauce anyway. It couldn’t be hard to make…and it’s not.

I found a local joint to order from, Young Chow Restaurant Corp 145 Fourth Avenue, New York, NY 10003, and placed the order, then whipped up the sauce. When it arrived, I just brushed it on. Easy BonChon Chicken!

Ghetto BonChon Chicken 2

It it going to be exactly the same? No. It will differ depending on the quality of your local ghetto Chinesery. It’s close though or at least very tasty and equally addictive. Plus, with only a few locations in NY/NJ, this may be the only way you’re getting anything close to BonChon Chicken.

If you do live near one, consider the cost-savings: I got 8 pieces of drumette and wing attached (so 8 wings and 8 drumettes) for $5.80. The BonChon at Boka costs $18.95 for the large plate, which is only 5 drumetttes and 10 wings. If Lon was writing this post, he’d graph this cost savings for you against weight gain so that you could decide for yourself but unfortunately, he’s very busy these days.

Ghetto BonChon Chicken

  • 3 tablespoons soy sauce
  • 2 1/2 teaspoon chili garlic sauce
  • 1 clove garlic, minced
  • 2 teaspoons sugar
  • chicken wings from your local ghetto Chinese restaurant

Instructions –

Stir together soy sauce, chili garlic sauce, sugar, and garlic in small bowl.

Soy Garlic Sauce with brush

Brush sauce onto chicken wings. Done!

brushing Ghetto BonChon Chicken 2

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Banh Mi Burgers

Wednesday, June 10, 2009

Since I made the Carrot and Daikon Slaw, I’ve been anticipating a Banh Mi Sandwich, but when I started making dinner, I had a wild craving for some juicy red meat. The compromise was a Bahn Mi Burger. There’s no way that could be bad right? Not only was it not bad, Lon and I gobbled it down, barely coming up for air, and then agreed to make it again soon. We also contemplated opening a little shop that only sold Banh Mi Burgers and taro fries. Yes, we did have it with taro fries. It was perfect.

Bahn Mi Burger and Taro Fries


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Tangy Chinese Sauce

Friday, March 27, 2009

Jessica picked up some of the fluffy fish balls with pork centers, as well as cuttlefish balls, during a recent trip to Flushing. She had the idea to eat them with a spicy sauce. I took it upon myself to fulfill that desire. Well, even though there’s a good amount of spice in this sauce, it came out more tangy because the vinegar and sugar really balanced the heat. It is delicious.

Fish Ball Dipped in Yummy Sauce


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Fried Tofu with Minced Pork in Spicy Garlic Sauce

Tuesday, March 24, 2009

This is a variation on Ma Po Tofu that my mom developed when I was a kid and it instantly became a household favorite. Me, my brother, and our cousins, requested it all the time. Now that I made it for Lon, he’ll be requesting it too.  *photo was updated on 8/23/16

fried tofu with pork

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Ma Po Tofu

Tuesday, March 3, 2009

Ma Po Tofu 2

*above picture was added (old removed) 11/16/13

Ma Po Tofu is actually very easy to make. It’s one of the first recipes I asked my mom to teach me. It’s a little difficult to give you exact measurements for the recipe though. There are so many types of tofu, from silken to firm, all giving off different amounts of water when cooked. All of them taste good. It’s just a matter of preference. The picture above is one made with medium firm tofu, which Lon prefers. The one below is a soft tofu, which I like equally as much as the firmer tofu. This recipe is also quite mild, suitable for most, but if you like things spicy, you can add more chili garlic sauce.


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Conch Fritters

Sunday, October 26, 2008

Back in college, I went to the Bahamas with my girlfriends for spring break. Everywhere you go, they serve conch fritters. As much as I loved them in the beginning, I couldn’t look at another conch fritter by the 3rd day. You don’t see conch fritters much in NY (I probably never have), so I was ready for conch fritters again. I looked up several recipes but I didn’t have the standard ingredients so we improved a bit and ended up with non-traditional but very good conch fritters. How bad can any deep fried batter be, right?


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Awesome BBQ Turkey

Friday, December 7, 2007

We’ve been trying to eat less pork because of Lon’s cholesterol. He doesn’t like tofu that much and I don’t want to eat chicken every day. As you may have read before, I’m not a fan of breast meat so I bought turkey legs. I decided to de-bone them (leave skin on) because I wanted to use the grill. This marinade is enough for 2-3 turkey legs. Grill time will vary because turkey legs vary greatly in size.


  • 1 cup ketchup
  • 1/2 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion powder
  • 1/2 teaspoon ground ginger

Just mix ingredients together and marinate meat for at least 4 hours.

The turkey tasted a bit like BBQ Pork and we both loved it!! I’m sure the marinade would be great for chicken or pork as well.

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