Chili Garlic Noodles

Chili Garlic Noodles - Eat Cho Food
Chili Garlic Noodles - Eat Cho Food
Chili Garlic Noodles - Eat Cho Food
Chili Garlic Noodles - Eat Cho Food
Chili Garlic Noodles - Eat Cho Food
Chili Garlic Noodles - Eat Cho Food
Chili Garlic Noodles - Eat Cho Food
Chili Garlic Noodles - Eat Cho Food
Chili Garlic Noodles - Eat Cho Food
Chili Garlic Noodles - Eat Cho Food

Ciao from Rome! We’re currently slowly waking up from our daily nap and figuring out what we want for dinner. Pasta? Pizza? More Pasta? 20489384 scoops of pistachio gelato? I think we might get pizza… It’s only been 2.5 days in Italy and we’ve already developed our daily rhythm of waking up super early, grabbing an espresso and some form of carb for breakfast, walking a million miles, poking our heads into a gorgeous church, gazing at some ruins or classical art, eating an afternoon mortadella sandwich, walking another million miles, stoping for a drink and apertivo, napping at the airbnb, mustering up enough energy to find dinner, getting a scoop of gelato, and then passing out hard to repeat again the next day. My feet feel like they are going to fall off but it’s all worth it!

I’ll be keeping this short and week because I feel like I need to nap just a little bit more… I was actually going to share Reuben’s Pizza recipe today but Squarespace is failing me and all the drool worthy photos of pizza are not loading! I was frowning a lot this morning and then I remember we are in Rome and I shouldn’t be frowning at all. It will just have to wait 2 more weeks until we are home to share. No worries though, because I have this noodle double feature to share instead! One post back you’ll find a recipe for the greatest and chewiest homemade Chinese egg noodles! They are so good and addicting, you’ll find it hard to ever go back to dried pasta ever again! This recipe dresses up the fresh noodles in a ton of garlic, a healthy amount of butter, and just the right amount of chili oil. It’s simply a spicy version of my San Francisco Style Garlic Noodles. One of the best things on Eat Cho Food!

Despite how red and fiery these noodles look, they actually aren’t super spicy. The butter and the garlic really balance out and mellow the chili oil. I’m normally a wimp when it come spicy food, but I was able to polish off a whole plate without any assistant from a glass of milk! These noodles are perfect as is but would also be pretty spectacular with a side of your favorite seafood or protein!


Chili Garlic Noodles

serves 2-4

Materials:

1 pound of fresh Chinese egg noodles
5 tbsp unsalted butter
1/4 cup minced garlic
1 tbsp oyster sauce
1 heaping tbsp chili oil - more for garnish
2 tsp sugar
pinch of salt to taste
dash of white pepper
chopped parsley for garnish 
sesame seeds for garnish

Steps:

  1. Boil your noodles until al dente. When cooking fresh Chinese egg noodles it should only take about 4 minutes. Rinse with cold water and set aside to drain.

  2. Heat a large skillet on low heat. Add 5 tbsp butter to the skillet and allow it to slowly melt. Once the butter has melted, add in minced garlic and cook on low heat for 4 to 5 minutes. The garlic shouldn't brown too much. You are really trying to infuse the butter with garlic flavor.

  3. Turn up the heat of the skillet to medium high. Add oyster sauce, chili oil, sugar, pinch of salt, and dash of white pepper. Add in egg noodles and toss the noodles so that everything is evenly coated and mixed. Leave the noodles alone for 3 minute and then toss. Repeat this until the noodles are lightly crisped.

  4. Garnish with parsley, sesame seeds, and some extra chili oil if you wish. Enjoy!

Cumin Lamb Dumplings

Cumin Lamb Dumplings // https://eatchofood.com/blog/2019/1/12/cumin-lamb-dumplings
Cumin Lamb Dumplings // Eat Cho Food
Cumin Lamb Dumplings // Eat Cho Food
Cumin Lamb Dumplings // https://eatchofood.com/blog/2019/1/12/cumin-lamb-dumplings
Cumin Lamb Dumplings // Eat Cho Food
Cumin Lamb Dumplings // Eat Cho Food
Cumin Lamb Dumplings // Eat Cho Food
Cumin Lamb Dumplings // Eat Cho Food
Cumin Lamb Dumplings // Eat Cho Food
Cumin Lamb Dumplings // Eat Cho Food
Cumin Lamb Dumplings // https://eatchofood.com/blog/2019/1/12/cumin-lamb-dumplings
Cumin Lamb Dumplings // https://eatchofood.com/blog/2019/1/12/cumin-lamb-dumplings
Cumin Lamb Dumplings // https://eatchofood.com/blog/2019/1/12/cumin-lamb-dumplings
Cumin Lamb Dumplings // https://eatchofood.com/blog/2019/1/12/cumin-lamb-dumplings
Cumin Lamb Dumplings // https://eatchofood.com/blog/2019/1/12/cumin-lamb-dumplings

Is it just me, or does every day this (work) week feel like the worst of the worst Mondays? Maybe it’s because we had a nice long weekend full of cooking, cleaning, hawaiian food eating, and a minor almost breakdown in the home goods section of Target (I don’t want to talk about… I was EXTREMELY hangry). Or maybe it’s because Reuben and I are going up to Tahoe this weekend and I can’t wait to just sit and admire the snowy nature while Reuben glides all over it. What I do know is that I. AM. SO. OVER. THIS. WEEK. and all the annoying “design comments” I’m receiving at work. I’m trying to be as productive as I can be and squeeze out every last bit of motivation and design inspiration that no longer exists. But every once in a while I take a little mental break when a funny recipe idea pops into my head and I immediately scribble it down in my note book. Today I jotted down sweet potato oreos, sticky rice WAFFLES, chili oil popcorn, bok choy dumplings that look like little heads of bok choy, and lemon cupcakes topped with a toasted meringue flower piped on. That last one needs a catchier name, but we will work that out. But, OMG, doesn’t that all sound so good?!!!!! I just dream of the day when I can cook all day everyday without being homeless and the only people I have to verbally communicate with is Reuben and my mom. I’ll talk to you too if you drop by and help me eat the million of lemon meringue cupcakes I just whipped up. Oh that name works. ONE DAY.

Anyways, you didn’t come here to listen to me whine about my lack of interest at work. You came here for dumps! Or doomps, as Reuben and I typically refer to them! These Cumin Lamb Dumplings might have just taken the crown as THE BEST DUMPLING TO HAVE COME OUT OF CHO KITCHEN. They were so juicy, tender, perfectly fatty, spicy, earthy, and chewy. A near perfect dumpling. What would make it perfect is if I didn’t have to make them and they would just keep reappearing in my freezer when I wasn’t looking.

The flavors of these dumplings brought me straight back to the summer of 2013, when I was living and bopping around in Beijing. Work was fun and I spent most of my free time and money tasting all the weird and new Chinese food I had never had before. I ate a scorpion! My family is from Hong Kong, so we ate primarily Cantonese food, which isn’t typically spicy. It focuses more on salty soy sauce or oyster sauce and sticky sweet glazes. Lots of dim sum and rice. However, when I got to Beijing I learned that a lot of people had never had dim sum! WHAT?!!!!! Is there a life without dim sum?! And it turns out that Northern China focuses more on noodles than rice. A lot of the meals I had there did not automatically come with a bowl of rice. Very different than what I was used to. I discovered a whole new world of Islamic Chinese food and quickly fell in love with it. That meant food that was heavy on the lamb, beef, cumin, thick noodles, and funky vegetables. I don’t know how many nights I spent eating lamb skewers heavily encrusted in red chili flakes and cumin in a narrow alley somewhere with motor bikes barely missing me as they sped by. I definitely burned my tongue slurping down a big bowl of soup mixed with pickled vegetables, beef, and hand torn noodles on a bunch of occasions. Ah good times.

If you haven’t been to Northern China before, these dumplings might not transport you straight to Beijing, but they will definitely make your tastes buds super happy and you might want to buy a plane ticket to China! The style of this dumpling fold is called a “braided dumpling”. I ended up watching one of Lisa Lin’s tutorials about a million times. You can also watch this video to get an idea of how to get the braided look, go to 1:55. No matter how you fold it though, it’s still going to taste good! An ugly dumpling is still a tasty dumpling! And don’t forget that Chinese New Year is a little less than 2 weeks away, which is plenty of time to work on your folding!


Cumin Lamb Dumplings

makes 32 small dumplings

dough materials:

10 oz AP flour
pinch of salt
3/4 cup just boiled water

filling materials:

1/2 cup red onion - finely chopped

2 carrots - finely chopped

4 cloves garlic - minced

1 lb ground lamb

1 tbsp whole cumin (ground cumin works too)

1/2 tsp salt

1/2 tsp white pepper

1 tsp red chili flake

1 egg

1 tsp dark soy

2 tsp oil

oil for cooking

water for cooking

make dumpling dough:

  1. Add flour and salt into a large bowl. Make a well in the center of the flour and slowly pour in just boiled water. Mix dough together with your finger tips or a wooden spoon if the mixture feels too hot. Mix until water is absorbed and the dough is just combine. Knead for 2-3 minutes until dough is round and smooth. Place dough in a medium ziplock bag, seal, and allow to rest and hydrate for at least 30 minutes. Dough can rest for up to 2 hours before being used.

make dumplings:

  1. Heat about 2 tsp of oil in a skillet over medium high heat. Add in red onion, carrots, and garlic. Cook, stirring frequently, for 4-5 minutes until vegetables are slightly tender and fragrant. Scoop in a bowl and set aside to cool.

  2. Lightly grind the whole cumin seeds to help release the flavors. Finely ground cumin works too, but I prefer the flavor of whole cumin seeds.

  3. In a large bowl, combine ground lamb, cumin, salt, white pepper, red chili flake, egg, dark soy, and oil until combined. You can either use your hands or a large spoon or spatula. Set filling aside.

  4. Lightly flour your work surface. Remove dough from the ziplock bag. Cut dough in half and keep one half in the bag. Roll out one half of your dough into a 1” thick rope. Cut into 18 equal pieces. Place pieces of dough in the ziplock bag to prevent drying out. Roll out 1 piece of dough into a 3”-3.5” disc with a small rolling pin or a tortilla press if you have one. Place a scant tablespoon of filling in the center of your round dumpling wrapper, avoid over filling. Fold according to desired shape. For the braided dumpling shown, watch this video a million times. Repeat with remaining dumplings and place dumplings on a lightly floured baking tray until ready to be cooked.

  5. To cook your dumplings, add 1 tbsp of olive oil to a skillet and heat over medium high heat. Add a single layer of dumplings, about 6-8 depending on how large your pan is. Sear on the flat side for 3 minutes until the side is toasted and golden brown. Add 3-4 tbsp of water to the pan and cover with a lid. Allow to cook until the water has evaporated, about 4-5 minutes. Add a bit more water if the water evaporates before the time is up. Remove the lid and allow any remaining liquid to cook off and for the bottoms to crisp up again. Repeat with remaining dumplings.

  6. Serve immediately with chili oil and/or soy sauce!

Spicy Fish Dumplings

Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings

Have you ever heard of Scott’s Pizza Tours? In a nutshell, a guy named Scott takes people on a tour of the best pizza in New York City. He’s essentially a pizza genius/lover and knows all these random tidbits about the history of pizza. We watched a documentary about him a few months ago and I thought it was the absolute coolest job! Like, isn’t it the dream to be able to educate people on something that you truly love? And that one thing is something that you can eat AND you get to eat it everyday?!!! It sounds like the perfect job to me!

I’ve played around with the idea of “Eat Cho Dumpling Tours”, where I would take people around Clement Street tasting all the best dumplings this little neighborhood has to offer. We’ve lived in Inner Richmond for almost 3 years now and have generated some strong opinions on the dumpling offers on Clement Street. Good Luck Dim Sum is hands down the best spot in the hood. Gourmet Dim Sum is where you go on Tuesdays when Good Luck Dim Sum is closed or if the line there is insanely long. Xiao Long Bao has awesome xiao long boa, as their name would imply, but they also have the best crispy dim sum options like shen jian boa or flakey green onion pancakes. Then there is Wing Lee Bakery that is overall pretty OKAY, but has char siu bao (bbq pork buns) the size of your face. It’s hard to resist a bun the size of your face.

I talk about dumplings and the love I have for my neighborhood to literally anyone who would listen. My coworker, Emily, probably heard enough of me just yaking away about all the delicious dumplings a block from my apartment and wanted to see it for herself. So Reuben and I took her and her husband on the very first “Eat Cho Dumpling Tour” ever! It was so much fun! I was so full afterwards… oof. It’s nice to have 2 other hungry people around so that we can order more items to share and try more types of dumplings! We went to all our favorite spots and ordered all our favorite dumplings. We also got to stop at the farmers market, the asian home goods store, our weird “aquarium” pet store place, and the trendy-nice-smelling store in the neighborhood. So all the Inner Richmond highlights. We actually ended our tour at Good Luck Dim Sum and brought it back to our apartment to eat, since it was a little crowded and we were all on the verge of turning into literal dumplings. At least I was.

I would say the first tour was a success! However, I think I need to work on my self control or figure out a one dumpling per tour stop rule before making this a thing. That or start going to the gym every single day.

Okay, lets switch gears from eating dumplings to making dumplings! Well, we’re going to eat these too… These Spicy Fish Dumplings are borderline too spicy for me, but I’m a major spice wimp. But they are just so good that I push through the burning sensation. They have a gentle heat that sort of grows as you eat more and more dumplings. The heat comes from thinly sliced thai bird chilies. Be careful with those guys and watch your eyeballs! The heat of the chilies pair super well with the light and mild white fish and fresh cabbage. The filling is wrapped with a beet dyed wheat starch dough that turns from a fun pink into a gorgeous red color after it’s steamed! Reuben was incredibly happy with these dumps and with the fact that I’ve been make more spicy food. I’ll just need to keep more milk or vanilla ice cream on hand. I support more ice cream.


Spicy Fish Dumpling

makes 32 dumplings

for the filling:

3/4 lb tilapia or sole (any light white fish)
3 minced garlic cloved
2 tbsp minced ginger
1 cup thinly chopped napa cabbage
2 thai bird chilies finely minced
1/4 cup green onions (whites + greens)
1 1/2 tsp salt
1/2 tsp white pepper
3 tbsp soy sauce
1 tbsp cornstarch
1 egg

for the wrapper:

1 1/2 cup wheat starch
2 tsp beet powder (optional for color)
pinch of salt
1 cup just boiled water
4 tsp olive oil

steps:

  1. Start by preparing your dumpling filling. Cut your fish into 1/2”x1/2” pieces. Place in a medium bowl. Add in minced garlic, minced ginger, chopped napa cabbage, thai bird chilies, green onions, salt, white pepper, soy sauce, cornstarch, and egg. Give it all a good mix until combined. Cover with plastic wrap and chill in the fridge for 30 minutes.

  2. While the fish filling is marinating, making your dough. Add wheat starch, salt, and beet powder into a large bowl. Give it a quick mix. Make a well in the middle of the wheat starch. Slowly pour in the just boiled water and gently mixed in the wheat starch with a wooden spoon until the water is absorbed. It will still look dry and crumbly. Cover with plastic wrap and allow the wheat starch to steam for 5 minutes. After 5 minutes add in olive oil and start to knead the dough with your hands. Knead for a few minutes until you get a smooth dough. It will resemble playdough! If the dough feels a little dry add another teaspoon of olive oil. Wrap the dough with plastic wrap and allow the dough to rest for 10 minutes.

  3. Remove the fish filling from the fridge. Drain off any extra liquid produced from the cabbage. Set aside.

  4. Divide the dough in half. Roll out half the dough into a 1” coil and cut into 16 equal pieces. Do the same with the second half. Take 1 portion of dough and roll out into a 3”-4” circle. Place a heaping teaspoon of filling into the wrapper. Carefully pinch the dough round into a triangle shape or fold of your choosing. Pinch the seams tightly to seal. Repeat with the remaining dumplings and place on a baking tray. Cover dumplings with a clean kitchen towel so they don’t dry out.

  5. Bring a pot of water to boil. Line a bamboo steamer (same width as your pot) with parchment paper or cabbage leaves. Place a few dumplings in the steamer. Dumpling should not be touching. Place the steamer with lid on top of the pot and steam for 7-8 minutes. Repeat with remaining dumplings or freeze for later.

  6. Eat immediately and enjoy with soy sauce.

Crab and Mushroom Wontons in Chili Oil

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Hi, friends! How was your weekend?? Reuben and I went out TWO nights in a row this weekend like actual young city living kids! And I don't even feel that crappy! On Saturday night we ventured over to my old hood, The Sunset District, and found a new favorite bar: Lawton Tap Room. It was small, cozy, and had the right balance of chill to rowdiness. The place also smelled like cuban sandwiches, which was definitely a plus. I also discovered the dangerous black magic that is alcoholic agua fresca. It's literally agua frescas that have been fermented for however long they need and then it comes out tasting like refreshing fruity sparkling water. It's insane and hard to believe that there is any alcohol in them, but after 3 of them you definitely start to believe it. We had intentions of trying to squeeze in a late night dinner at Outerlands, but instead of spending $130 on dinner we zipped back over to Inner Richmond only to find out that ALL the Taco Bells in the bay area close at 10pm. What happened to 4th meal?! So we settled on Jack in the Box and Subway for dinner. LOL. So young. So not cool. 

The next night we crossed the narrow sea, that is the San Francisco Bay, and went to a bluegrass concert in Berkeley. Reuben bought us tickets to see the David Grisman Bluegrass Experience! To be honest with you, I had no idea who David Grisman was before this. But Reuben really loves him and was so excited to see him live for the first time. I love seeing him all giddy! I'm normally the giddy one. He made sure to download all the important facts on me before we went. From what I absorbed, he is a bluegrass legend, was great friends with Jerry Garcia, and is also a Jewish man from New Jersey. Kindred sprits, Reuben and David : ) We arrived at the show early to snag essentially front row seats, but the theater only fit like 200 people so there wasn't a bad seat in the whole place. The average age of the audience was about 62, people brought their own dinners (the show started at 7pm), and people were knitting and reading as they waited for the show to start. It was so chill and civilized and I freaking loved it. I just kept people watching and imagining Reuben and I as cute and cool 62 year old concert going grandparents. It makes my heart swell just thinking about it.

Even though I had never really listened to David Grisman before, I still found myself so moved by the music. I cried 1.5 times because it was just so beautiful! And his son Samson dedicated the sweetest song on the planet to his wife in the audience and I couldn't handle it. No End of Love by John Hartford kills me... adding it to potential wedding songs. Overall, it was a pretty swell weekend. So old, So cool.

So what do wontons and bluegrass have in common? Nothing. Well, I don't know. I bet David Grisman and his band would love these wontons!

These wontons are inspired by an appetizer that my mom makes for family get togethers and potlucks. She makes these delicious crab and mushroom stuffed mushroom caps with melty muenster cheese on top. They're so good! I took her filling, removed the dairy, and adjusted it for optimal dumpling filling performance. Crab and mushrooms seem like an unlikely combo but the brininess of the crab works really well to balance the earthy mushrooms. You then wrap up the filling in a blanket of wonton skin, boil them, and then toss them in some spicy chili oil. I normally don't crave spicy food, but this definitely hit the spot with all the cold and rainy weather we've been getting. Plus they come together relatively quickly. I swear, wontons are the easiest dumplings to make. Once you venture into the world of pleats, crescents folds, and weird dumpling origami, you'll think folding wontons are easy too.

Happy wrapping!


Crab and Mushroom Wontons in Chili Oil

makes about 28 wontons

materials:

1/2 package of medium thickness square wonton wrappers
8 oz dungeness crab meat
8 white mushrooms - washed and finely chopped
1/2 cup chopped green onions (whites + greens)
1 tbsp oyster sauce
1 tsp soy sauce
1 egg
1/2 tsp white pepper
salt

1 tbsp cornstarch
3 tbsp water

chili oil

steps:

Place your chopped mushrooms in a bowl and sprinkle in a little bit of salt (1/4 tsp). Give it a good mix and allow to sit for 5 to 8 minutes. The salt will draw out a lot of water from the mushrooms. Using a clean dish towel or paper towels, squeeze out any excess liquid from the mushrooms over the sink. Once the mushrooms are dry place them back in a dry bowl.

Add the crab, chopped green onions, oyster sauce, soy sauce, egg, white pepper, and a pinch of salt into the mushrooms. Give it a good mix until well combined. Let sit for 15 to 20 minutes to let the flavors marinate.

Bring a pot of water to a boil.

While you wait for the water to bowl, let's wrap some wontons!

Mix cornstarch and water to create your wonton sealer.

Place a wonton wrapper in your non-dominant hand so that it is oriented like a diamond. Add about 1 tbsp of crab and mushroom filling into the center of the wrapper. Dab a little of the cornstarch and water mixture along the top 2 edge of the wrapper. Fold the wrapper in half to form a triangle. Press the edges tightly. With the long edge of the triangle facing towards your finger tips, use your middle finger to create a little indent in the center of the wonton. Dab the 2 ends of the wonton and fold them together so that they touch. Pinch the ends tightly and you've made a wonton! Place wontons on a lightly floured tray or plate and cover with a lightly tamp towel to prevent them from drying out.

Boil the wontons in batches of 8 to 9, you don't want to crowd your pot, for 4 to 5 minutes. They should float to the top when ready. Scoop them out of the water when ready and drain.

Toss with as much or as little chili oil as you like and enjoy!

 

Sambal Shrimp

Hi, lovely peeps! How's everyone's weeks so far? Are you feeling ok? Are you disheartened by what's going on in America and straight up embarrassed/disgusted by who "runs" this country? Yeah, me too. I'm not really great at writing about politics. Talk to me in person. You're invited into our living room. We'll provide beer and snacks. I just wish I could give everyone who feels hurt, angry, and afraid right now a big hug and a personally decorated cupcake. If I had enough time and butter, I'd do it. My hope is that we all continue to be hopeful, kind, compassionate, engaged, and aware. Just ignoring what is going on is not okay anymore. If you're interested in reading some great and humorous political commentary check out my good friend Claire's blog. I literally LOL every time I read it.

Whenever I feel a little down about the state of the world, I try to focus on what is good and bright around me at the moment. Normally that includes being thankful for my safe and cozy apartment, Reuby, and Cho Family. As a birthday present to myself, I bought a plane ticket to Cleveland next month. Going home to see your family does so much good for your spirit! I haven't been home during the Fall for like over 3 years!!! That's far too long. So I literally can't wait to go home next month. I've been fantasizing about apple picking, making apple galettes, strictly drinking only apple cider, dim sum, quality time with my blanket, and sushi feasts with my family. Gah. Cannot. Wait. Has it been 6 weeks yet?

The weather in San Francisco has been pretty chilly and dreary lately, which has been making my craving for real Fall that much more amplified. I hope it clears up soon though, because Reuben's mom is coming this week! We've been cleaning our apartment like crazy. Gotta make sure we look like responsible adults here. I really love having visitors stay with us! It gives us a reason to not be hermits (we're not really hermits) and make welcome treats! If you're going to travel X amount of hours to come hang out with us, you most definitely deserve a homemade treat to welcome you to San Francisco. I'm practicing for the day I run a bed and breakfast where I make dim sum and cakes for all the guests. Will you come? For now, our art studio/office functions as our guest room. It's honestly really nice! I've definitely rented smaller and crappier rooms as a traveling intern. Come visit us! I've invited you into our home at least twice now... don't be rude.

Okay, there's not a great segue into this week's recipe... if you're in need of an incredibly quick and easy recipe to make for dinner because you've scheduled hugging and baking cupcakes for all the hurt, angry, and sad people of America, this Sambal Shrimp is the recipe for you! If you've never had Sambal before, it is simply an asian hot sauce made up of ground red chilies, salt and vinegar. It's pretty spicy if you just eat it by the spoonful like Reuben, but don't worry! The heat really mellows out once you start to cook it and even more so once you mix it up with some fluffy rice. Preparing and cooking the shrimp is stupid quick. If everything goes right, you'll have some tasty shrimp in 10 minutes! But you should definitely cook up some rice and a simple side of veggies because of "health," and because adults eat balanced meals. Right?

Go on ahead and make this super quick meal and get yourself some hugs : )


Sambal Shrimp

serves 2

Materials:

3/4 lb shrimp - peeled and cleaned

3 Tbsp sambal oelek + more for garnish

2 garlic gloves - minced

1 tsp grated fresh ginger

2 Tbsp olive oil + 1 Tbsp for cooking

1 Tbsp honey

Salt + Pepper

2 green onion stalks - chopped, whites and green divided

Steps:

1. Mix together sambal, minced garlic, grated ginger, and a pinch of salt and pepper in a small bowl. Set sauce aside. 

2. Combine shrimp with oil, honey, and a generous seasoning of salt and pepper.

3. Heat 1 Tbsp of olive oil in a skillet over medium high heat. When hot, add the whites of the green onions to the pan and cook for 1 minute, until slightly brown and fragrant. Add shrimp and cook on one side for about a minute, flip shrimp and cook for another minute until pinkish and opaque. Add the sambal sauce and stir to combine. Cook for another 1-2 minutes, stirring occasionally. Shrimp cook quick!

4. Serve over a scoop of rice, a side of veggies, and garnish with green onions!