I mainly use this marinade for the chicken in my Chinese Chicken Salad. But it's also great on other meats as both a marinade and for basting while you grill. I've also used it for seasoning my homemade fried rice and other Asian inspired stir-fries. Good to have in the fridge because it keeps a long time and is so versatile.

My copy cat version of Krafts steak and chop. It could be even better:) and if ur drilling it's,best to let marinade and let meat absorb juices,til Yvette meats room temperature makes,the food taste better!

I love making my own style of Asian dishes. Roast pork is a family favorite so I adapted my own at home version of the marinade to use for it. This marinade can be used in chicken like I did today or more traditionally with boneless pork ribs or pork loin. It's such a warm, sweet, hot sauce. Just delicious.

I found a lot salmon in the fridge that was about to go bad, so I decided to fry it all up I thought it would be safe to eat if it was marinated in vinegar. It was a big hit.Marinate while everything is still piping hot. This makes it a little less tart. If the fumes of the vinegar bother you, heat the liquid seasonings in the microwave. It seemed like extra work to put it all in a container and transfer it to a dish, so I put it directly on a dish.You can put spread it out on a plate first, and arrange it nicely before putting it on the table. Recipe by Kusunokidou

I love cucumber marinade, it’s not just for the cukes. I use it on my green salad too. #GlobalApron 2024

Carne asada is a great way for the whole family to enjoy a better cut of meat in a taco rather than the usual ground beef, on a limited budget.Make a couple of tacos by adding some shredded cabbage, fresh pico de gallo, a squeeze of lime, and a drizzle of crema or slightly thinned sour cream wrapped in charred corn tortillas, and you have a healthful, delicious, balanced and inexpensive meal.If you prefer chicken, this marinade also works great with boneless, skinless chicken thighs.The recipe will make enough taco or burrito filling for 4 and is easily doubled.

This is a great barbecue marinade that's popular in Cebu. You're supposed to use something called banana ketchup, but that's a bit difficult, so I used tomato ketchup in my own version.If you cook it to just before burning, you'll get an authentic taste.*I love the sour taste so I'm using a lot of vinegar. If you aren't quite as big a fan as I am, please adjust the amount of vinegar to your taste (adding bit by bit). For 3-4 servings. Recipe by Nooko

This is a Al Pastor Marinado for tacos. Amazingly delicious!

My family likes highly nutritious and delicious dried vegetable dishes.Fresh shimeji mushrooms are fine to use too, but they have quite a bit of moisture so you have to cook them well before marinating them. Use lemons that you can use the skins! If you don't have those lemons, you can use lemon juice. If you marinate the lemon for too long it will become bitter, so p be careful. Recipe by Heartful Kitchen Rei

I wanted to eat plenty of vegetables for weight loss and health. I don't like commercial marinades that aren't sweet, so I made a sweet version that I like, and my family loves it too.Olive oil, which is a good oil to have on a diet, hardens in the refrigerator, so I add it separately.I use Lakanto S artificial sweetener.The granulated version doesn't dissolve well when it's cold so I used the liquid type, but if you're using it directly on vegetables, use the regular granulated kind.It is probably different from any other sweetener you may be using, so adjust the amount. Recipe by Sayaa

This Nem Chua is more commonly known for using raw pork. But beef is also an option! In Vietnam, we uses pork because it is cheap and is more profitable. Beef nem Chua is usually a bit deeper in color compared to pork version. Both taste similar. I prefer beef since I know it’s a bit safer to eat raw than pork. This takes about 45 minutes to put it all together not including the 2 he wait time for beef to become semi frozen. The waiting time is overnight for it to ferment.

Nuoc cham (nook CHAHM) is that sweet and salty Vietnamese style fish sauce based dipping sauce that seems too watery to be considered a sauce in the context of most other cuisines but totally works in Vietnamese dishes like cha gio (deep fried spring rolls) and bun (BOOHN) (cold noodle salad).In my kitchen, it is a mother sauce of sorts, and there are so many ways you can dress it up. For salad dressing, you could add a splash more of an acid element like fresh citrus juice and some oil. You can add fresh mint, basil, or cilantro. A dollop of sriracha or chili garlic paste is also a great addition, as are a few slices of fresh chilies such as jalapeno, serrano, or even habanero.And the best thing is it keeps indefinitely in the fridge. You could make some today for your noodle salad, and whatever's left over will will taste just as good a month from today.