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THE HUGGINS FAMILY

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Pan-Asian

Asia-inspired flavors and fusion dishes not confined to one region — great everyday cooking.

  • Ginger Caramel Chicken

    Ginger Caramel Chicken

    This Ginger Caramel Chicken leans into a Southeast Asian flavor logic that makes caramel chicken so addictive: sugar cooked down into a glossy glaze, fish sauce for deep savory backbone, rice vinegar for balance, and ginger + garlic for warmth and aroma. Palm sugar brings a rounded, toasty caramel note, while a final hit of fresh ginger, sesame oil, and lime keeps the finish bright and lively instead of heavy. It’s sweet-salty, sticky, and intensely flavorful—perfect over rice with plenty of cilantro and lime wedges on the side.

    Ingredients

      Chicken

    • 1½ lb boneless, skinless chicken thighs, trimmed (left whole)
    • 1½ lb boneless, skinless chicken breasts, cut into large pieces
    • 1–2 tbsp vegetable oil, as needed
    • ½ tsp table salt (lightly season the chicken)

      • Caramel Sauce

    • ½ cup brown sugar (preferably dark brown sugar)
    • ⅓ cup palm sugar, finely chopped or grated
    • ⅓ cup fish sauce
    • ⅓ cup rice vinegar
    • ½ cup chicken stock
    • 2 tbsp fresh ginger, finely grated
    • 5 cloves garlic, crushed

      • To Finish

    • 1–2 jalapeños, thinly sliced (to taste)
    • 1 bunch green onions, sliced
    • ½ cup roasted peanuts, coarsely chopped
    • 1 tbsp fresh ginger, finely grated (added at the end)
    • 1 tsp toasted sesame oil
    • Juice of ½ lime (plus more to taste)
    • Fresh cilantro leaves, for garnish
    • Lime wedges, for serving

    Directions

    Prepare the Sauce

    In a bowl, combine brown sugar, palm sugar, fish sauce, rice vinegar, chicken stock, 2 tbsp grated ginger, and garlic. Stir well (some palm sugar may not fully dissolve yet).

    Brown the Chicken

    Pat the chicken dry and season lightly with ½ tsp table salt. Heat a large, wide sauté pan or skillet over medium-high heat. Add 1 tbsp vegetable oil.

    Working in batches, brown the thighs first (good color on both sides), then transfer to a plate. Brown the chicken breast pieces briefly until lightly golden, then transfer to a separate plate. Do not overcrowd the pan.

    Build the Caramel

    Carefully pour the sauce into the hot pan. Bring to a boil, scraping up any browned bits. Boil over high heat until the sauce reduces to a glossy, syrupy consistency—similar to maple syrup and able to coat the back of a spoon.

    Glaze and Simmer

    Return the chicken thighs to the pan and turn to coat in the caramel. Cook 2–3 minutes.

    Add the chicken breasts, reduce heat to medium, and simmer gently 6–8 minutes, turning occasionally, until the chicken is cooked through and evenly glazed.

    Finish

    Add jalapeños (to taste), green onions, peanuts, and the remaining 1 tbsp fresh ginger. Cook 1–2 minutes, just until fragrant.

    Remove from heat and stir in sesame oil and lime juice. Taste and adjust lime or heat as desired.

    Serve

    Serve over steamed jasmine rice. Garnish generously with cilantro and serve with lime wedges on the side.

    Notes

    Preparation

    • Palm sugar substitution: If you don’t have palm sugar, use ½ cup dark brown sugar + an additional ⅓ cup dark brown sugar (for a total of ⅚ cup dark brown sugar).
    • Pan choice: A wide skillet helps the sauce reduce quickly and glaze the chicken instead of braising it.

    Serving Suggestions

    • This dish pairs especially well with a crisp green salad dressed in our homemade ginger dressing, which helps cut the sweetness of the caramel glaze and refresh the palate. For a simple vegetable side, lightly blanched green beans—kept clean and restrained with just a touch of garlic and sesame oil—add freshness and texture without competing with the main flavors. Served together over jasmine rice, the plate feels balanced, bright, and complete.
    • Jasmine rice is ideal, but it’s also great over sticky rice or alongside a simple cucumber salad.
    • Serve with extra lime wedges so everyone can brighten their bowl to taste.

    Variations

    • More heat: Add a spoonful of chili oil or sambal at the end (to taste) for extra kick without changing the glaze texture.
    • Heat control: For milder heat, remove jalapeño seeds and ribs before slicing.

    Make-Ahead & Storage

    • Refrigerate leftovers in an airtight container for up to 4 days.
    • Reheat gently on the stovetop with a small splash of water or stock to loosen the glaze.
  • Fried Rice with Shrimp & Char Siu

    Fried Rice with Shrimp & Char Siu

    Fried rice has always held a place of honor in our family meals—a dish that somehow feels both humble and celebratory at once. This version, with smoky char siu pork, tender shrimp, and crisp-tender vegetables, brings bold flavor and perfect balance to the table. The rice stays dry and lightly toasted, the shrimp are just sweet enough, and every bite carries the deep, savory notes that only come from a hot wok. It’s the kind of meal that fills the house with warmth and pulls everyone to the table—laughing, reaching for seconds, and sharing stories long after the plates are empty. Simple in spirit, but rich in tradition, it’s one of those dishes that reminds us why we love gathering together for a family meal.

    Ingredients

      Sauce / Seasoning Mix

    • 3 tbsp water
    • 2 tbsp light soy sauce
    • 1 tbsp dark or mushroom soy sauce
    • 1 tbsp oyster sauce
    • 1½ tbsp Shaoxing wine (or michiu)
    • 1 tsp sugar
    • ½ tsp chicken bouillon powder
    • ½ tsp white pepper
    • ½ tsp MSG (optional, for depth)
    • Slurry: 1 tsp cornstarch + 1 tsp water (optional, for thicker coating)
    • ½ tsp toasted sesame oil (add off heat, at the end)

      • Vegetables & Aromatics

    • 2–3 tbsp high-heat neutral oil (vegetable, peanut, or canola)
    • 1 medium onion, diced
    • 2 jalapeños, seeded and finely diced
    • 1 red bell pepper, diced small
    • ½ cup carrots, diced or julienned, blanched & patted dry
    • ½ cup celery, finely diced, blanched & patted dry
    • ½ cup green beans, cut into 1-inch pieces, blanched & patted dry
    • 2 cloves garlic, minced
    • 1 tbsp fresh ginger, grated or minced
    • ⅔ cup green onions (scallions), sliced — white parts for cooking, green parts for garnish

      • Proteins

    • 16 oz shrimp, cleaned, deveined, and thoroughly dried
    • 16 oz char siu, diced small
    • 3 large eggs, beaten

      • Rice

    • ~5 cups day-old jasmine rice (about 40 oz cooked), chilled and separated

      • Fresh Garnishes

    • Chopped cilantro
    • Reserved green onion tops
    • Lime wedges or a light squeeze of fresh lime juice
    • Optional: pinch of chili flakes or splash of fish sauce

    Directions

    Prepare the Sauce

    In a small saucepan, combine water, both soy sauces, oyster sauce, Shaoxing wine, sugar, chicken bouillon, white pepper, and MSG (if using). Bring to a gentle simmer and reduce slightly to concentrate flavor. Add slurry only if a thicker coating is desired. Remove from heat, stir in sesame oil, and set aside.

    Blanch & Dry the Vegetables

    Blanch carrots, celery, and green beans briefly (carrots & celery ~1 min; green beans ~2–3 min). Drain well, spread on paper towels, and pat dry completely before stir-frying.

    Cook Proteins Separately

    Heat wok over high heat. Add 1 tbsp oil and sear shrimp until just pink and cooked through; remove and set aside. Add char siu to the hot wok and fry until lightly caramelized on the edges; remove and set aside.

    Scramble the Eggs

    Add a drizzle of oil, then pour in beaten eggs. Let them set slightly before breaking into bite-sized curds. Remove and set aside.

    Stir-Fry Aromatics & Vegetables

    Wipe the wok clean if needed, then add 1 tbsp oil. Add onion and jalapeños; stir-fry until softened. Add garlic and ginger, cooking just until fragrant. Add bell pepper, carrots, celery, and green beans. Stir-fry until crisp-tender and slightly dry. Add white parts of the scallions and toss briefly.

    Fry the Rice

    Add more oil if needed. Increase heat to high. Add chilled rice, breaking up clumps with a spatula. Spread across the wok and let it rest for 20–30 seconds between stirs to allow slight browning and remove moisture. The rice should fry, not steam.

    Combine & Sauce

    Push rice aside to clear the center. Pour in sauce directly onto the hot metal to reduce briefly before folding into rice until evenly coated. Add shrimp, char siu, and scrambled eggs; toss rapidly to combine. Cook another 1–2 minutes over high heat.

    Finish & Garnish

    Turn off heat. Add a light squeeze of lime juice, toss once more, and taste for seasoning. Garnish with cilantro, scallion greens, and optional chili flakes. Serve hot.

    Notes

    Preparation

    • Well-dried, day-old rice is key. If using freshly cooked rice, spread it on a tray and refrigerate uncovered for at least 2 hours to dry out.
    • Use minimal oil and ensure vegetables are dry before stir-frying to prevent steaming.
    • Only add enough sauce to lightly coat the rice — start with about ¾ of the mix and add more as needed.
    • For better heat control at home, cook in two smaller batches to avoid steaming and maintain wok heat.
  • Cilantro-Lime Crema

    Cilantro-Lime Crema

    Smooth, tangy, and fresh—this cilantro-lime crema adds a bright, herby finish to tacos, enchiladas, grilled meats, and especially Chilaquiles Verdes. The balance of sour cream and mayonnaise gives it a silky texture that clings beautifully while staying light and refreshing.

    Ingredients

    • ¾ cup sour cream
    • ¼ cup mayonnaise
    • ½ cup fresh cilantro (leaves plus tender stems)
    • 1½ tbsp lime juice (plus ½ tsp reserved for finishing)
    • 1 tsp lime zest
    • 1 small clove garlic, grated or minced
    • ¼ tsp table salt
    • 1–2 tbsp water, as needed to thin

    Optional Add-Ins

    • ½ small jalapeño (seeded) for mild heat and vibrant color
    • 1 tsp pickled jalapeño brine for extra tang and brightness
    • A few drops chipotle adobo liquid for a smoky, savory variation

    Directions

    Blend the Crema

    Combine sour cream, mayonnaise, cilantro, lime juice, lime zest, garlic, salt, and 1 tbsp water in a blender or small food processor.

    Pulse several times, then blend until smooth and light green. If too thick, add more water a teaspoon at a time until the crema reaches a drizzleable consistency.

    Finish and Adjust

    Stir in the reserved ½ tsp lime juice for a burst of fresh citrus at the end. Taste and adjust seasoning—add more salt or lime juice to balance tang and creaminess.

    For a thinner drizzle, whisk in an extra splash of water.

    Serve or Chill

    Transfer to an airtight container and refrigerate for at least 30 minutes to let flavors meld. Stir before using. Serve cold or at cool room temperature.

    Notes

    Preparation

    • Combining sour cream and mayonnaise gives the crema a silky body that clings beautifully to food.
    • Include cilantro stems for extra aroma and a brighter green hue.
    • Blend briefly (10–15 seconds) to preserve color; over-blending can dull the green.
    • Add reserved lime juice at the end to refresh flavor after blending.

    Serving Suggestions

    • Drizzle over tacos, enchiladas, burrito bowls, or grilled meats.
    • Perfect accompaniment for Chilaquiles Verdes.
    • Use as a dipping sauce for vegetables or empanadas.

    Variations

    • Add ½ small jalapeño for mild heat and brighter color.
    • Blend in ¼ avocado for a creamier, thicker crema; reduce water slightly.
    • For smoky flavor, replace garlic with ½ tsp chipotle adobo sauce.

    Make-Ahead & Storage

    • Refrigerate in an airtight container up to 5 days; stir before serving.
    • Flavor deepens after a few hours as the lime and garlic infuse.
    • Not suitable for freezing—fresh herbs and dairy will separate.
  • Cilantro Lime Rice (Instant Pot)

    Cilantro Lime Rice (Instant Pot)

    This Instant Pot version of Cilantro-Lime Rice delivers the same bright, aromatic flavor as the stovetop method in a fraction of the time. Jasmine rice cooks up fluffy and tender with perfect lime-cilantro balance—ideal for tacos, fajitas, enchiladas, or grilled meats. Click here for the stovetop version of this recipe.

    Ingredients

    • 1 cup jasmine rice, rinsed and drained
    • 1 tbsp butter or olive oil
    • 1 cup chicken broth (or water + ¼ tsp salt)
    • Zest of 1 lime
    • 1–1½ tbsp fresh lime juice (added after cooking)
    • ½ cup cilantro leaves, finely chopped
    • ⅛ tsp sugar (optional, to balance acidity)
    • Salt to taste

    Optional Add-Ins

    • 1 small clove garlic, minced (sauté before adding rice)
    • 1 bay leaf (for subtle herbal aroma)

    Directions

    Rinse the Rice

    Rinse jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear to remove excess starch. Drain well.

    Sauté

    Set the Instant Pot to Sauté. Melt butter or heat oil, then add garlic if using. Stir in drained rice and toast for 1–2 minutes until lightly fragrant.

    Press Cancel to stop the sauté function.

    Pressure Cook

    Add chicken broth and a pinch of salt. Stir once to distribute evenly, then secure the lid and set the valve to Sealing.

    Cook on High Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes, then manually release any remaining steam.

    Finish the Rice

    Fluff the rice gently with a fork. Stir in lime zest, lime juice, cilantro, and sugar (if using). Taste and adjust seasoning with more salt or lime juice as needed.

    Let rest uncovered for 2–3 minutes to allow excess steam to escape before serving.

    Serve

    Serve warm as a side or base for tacos, fajitas, enchiladas, or grilled meats. Garnish with additional cilantro and lime zest if desired.

    Notes

    Preparation

    • Use a 1:1 ratio of rice to liquid for the Instant Pot—no evaporation means less liquid is required than on the stove.
    • Do not add lime juice before pressure cooking; acid interferes with proper rice hydration.
    • Natural release for 10 minutes ensures fluffy, evenly cooked grains.
    • Let rice rest uncovered for a few minutes after fluffing to release steam and maintain perfect texture.

    Serving Suggestions

    • Pairs beautifully with tacos, fajitas, grilled shrimp, or chicken.
    • Use as a flavorful base for burrito bowls or enchilada platters.
    • For color and brightness, top with extra cilantro and a sprinkle of lime zest before serving.

    Variations

    • Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (use ¾ cup broth + ¼ cup coconut milk). Adds gentle richness and a faint coconut aroma while maintaining lime-cilantro brightness.
    • Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (use ½ cup broth + ½ cup coconut milk). Yields a creamier, tropical variation—use 2 tbsp lime juice and slightly more salt to balance flavor.
    • For added aromatics, sauté a small piece of shallot or a few cilantro stems with the rice.

    Make-Ahead & Storage

    • Cooked rice can be held warm in the Instant Pot for up to 30 minutes before adding lime and cilantro.
    • Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of broth or water to restore moisture.
    • Not recommended for freezing—fresh cilantro and lime flavor are best enjoyed fresh.
  • Bua Loy Nam Khing

    Bua Loy Nam Khing

    This comforting Thai dessert pairs soft, chewy sesame glutinous balls with a fragrant, mildly spicy ginger syrup. Served warm, it is soothing, aromatic, and especially welcome on cool evenings or after a rich meal. The ginger broth is simple but deeply flavorful, highlighting the contrast between the syrup’s warmth and the tender, nutty rice balls.

    Ingredients

      Sesame Glutinous Balls:

    • 1 recipe Sesame Glutinous Balls, prepared (or one 15-count package frozen sesame glutinous balls)

      • Ginger Syrup:

    • 7 cups (1650 ml) water
    • 2 cups (400 g) packed brown sugar (or use half brown sugar, half palm sugar for a more traditional flavor)
    • ¼ tsp table salt
    • 4 inches (10 cm) fresh ginger, peeled, sliced into coins, and lightly bruised

      • Garnish:

    • 1–2 tsp toasted sesame seeds

    Directions

    Make the Ginger Syrup

    In a medium pot, bring the water to a boil. Add the sugars and salt, stirring until dissolved. Reduce heat to a gentle simmer, then add the bruised ginger slices. Simmer 15–25 minutes until the syrup becomes fragrant, slightly spicy, and a deep amber color. Taste and adjust for strength; simmer longer for stronger ginger flavor.

    Finish the Dessert

    Remove from heat and strain out the ginger slices. Add the prepared sesame glutinous balls to the warm syrup and allow them to heat through for 2–3 minutes.

    Serve

    Ladle the warm syrup and glutinous balls into small bowls. Sprinkle with toasted sesame seeds and serve immediately.

    Notes

    Preparation

    • Palm sugar deepens the flavor and gives the syrup a more traditional Thai character.
    • Lightly bruising the ginger releases more flavor without overpowering the syrup.
    • If using frozen sesame balls, boil them until they float before adding to the syrup.

    Serving Suggestions

    • Add a splash of coconut milk for a creamy variation.
    • Serve with extra toasted sesame seeds for added aroma.
    • Pair with fresh fruit like sliced pear or steamed pumpkin for contrast.

    Make-Ahead & Storage

    • Ginger syrup keeps up to 5 days refrigerated.
    • Store glutinous balls separately to maintain texture.
    • Rewarm syrup gently; add balls immediately before serving.
  • Cilantro Lime Rice

    Cilantro Lime Rice

    Fluffy jasmine rice infused with fresh lime and cilantro—simple, bright, and perfectly balanced to complement tacos, grilled meats, or saucy dishes. A touch of butter enhances richness while the zest and juice keep every bite fresh and aromatic. Click here for the Instant Pot version of this recipe.

    Ingredients

    • 1 cup jasmine rice, rinsed and drained
    • 1 tbsp butter
    • 1½ cups chicken broth (or vegetable broth)
    • 1 clove garlic, minced (optional)
    • Zest of 1 lime
    • 1–1½ tbsp fresh lime juice (to taste)
    • ½ cup cilantro leaves, finely chopped
    • ⅛ tsp sugar (to round acidity)
    • Salt to taste

    Directions

    Toast the Rice

    In a saucepan or rice cooker insert, melt butter over medium heat. Add rice (and garlic, if using) and sauté 2–3 minutes until grains appear glossy and lightly golden.

    Cook the Rice

    Add broth and a generous pinch of salt. Stir once, bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand, covered, for 10 minutes to finish steaming.

    Finish with Lime and Cilantro

    In a small pan, warm lime zest with a few drops of butter until aromatic (optional but enhances flavor).

    Fluff rice gently with a fork and fold in lime zest, lime juice, cilantro, and sugar. Taste and adjust salt or lime as desired.

    Serve

    Serve warm as a side or base for tacos, grilled meats, or saucy dishes where a bright, citrusy accent balances richness.

    Notes

    Preparation

    • Rinse jasmine rice until water runs mostly clear to remove excess starch and keep grains fluffy.
    • Let cooked rice rest 10 minutes before fluffing to allow steam to redistribute for perfect texture.
    • Warming lime zest in butter releases aromatic oils and coats grains more evenly.
    • Adjust lime and salt balance at the end—rice should taste bright but not sharp.

    Serving Suggestions

    • Pairs beautifully with tacos, fajitas, or grilled seafood.
    • Excellent base for burrito bowls or enchilada platters.
    • Top with extra cilantro and a sprinkle of lime zest for presentation.

    Variations

    • Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (1¼ cups broth + ¼ cup coconut milk). Adds gentle creaminess and a faint coconut aroma while maintaining lime-cilantro brightness.
    • Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (1 cup broth + ½ cup coconut milk). Creates a richer, tropical flavor—use 2 tbsp lime juice and season more assertively with salt.
    • Use coconut versions for fusion dishes like Korean Pulled-Pork Tacos, jerk chicken, or grilled shrimp where a creamy contrast enhances spice and smoke.

    Make-Ahead & Storage

    • Cooked rice can be held warm for up to 30 minutes before adding lime and cilantro.
    • Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a drizzle of broth or water to restore moisture.
    • Fresh cilantro and lime juice should always be added just before serving for best color and flavor.