Asian Chex Mix (aka the most addictive thing you'll ever eat)
I'll be honest. I'm a HUGE fan of Asian cuisine. Thai, Japanese, Korean, Vietnamese, Chinese, Indian, Malaysian, I love it all. Luckily, I live right down the street from some of the best Asian restaurants Atlanta has to offer. I adore the sweet / salty / sour / savory tastes of Asian food and I can never seem to get enough.
Awhile back, I was introduced to Rice Seasoning at my beloved Buford Highway Farmers Market. They give out free samples of various stuff on the weekends. Sometimes if I'm feeling at tad bit hungry, I'll stop by the market just to have a worldly snack. One day, they were having a special on Rice Seasoning and giving out samples of it sprinkled on clumpy, white rice. It was heavenly. I bought a jar of the stuff right then and there.
I don't cook too much rice. But I do find that the Rice Seasoning is very tasty when sprinkled on plain old microwave popcorn. If you don't have an Asian market nearby, you can order this stuff on-line. My favorite is the Nori Komi Furikake 'flavor'. It's basically bits of Nori seaweed, sesame seeds, and a little bit of salt and sugar. Some of the other 'flavors' contained dried fish flakes. They are tasty - but the dried fish smell may be off putting to some.
Anyways, I've seen several recipes on the internets for Asian Chex Mix made with the Nori Komi Furikake Rice Seasoning. I've made it a few times for parties and it's been a huge hit. I refer to this mix as 'Godzilla Mix' but it is extremely addictive. It has this wonderful sweet and salty flavor mixed with crunchy with a bit of umami. This mix would also be great if you're hosting a party and need something a bit more exciting that chips and dip for guests to munch on.
Ingredients:
3 cups Crispix Cereal
3 cups Rice Chex Cereal
1 bag Bugles (they are my favorite part!)
1 bag Goldfish pretzels
1 - 6 oz. container of Roasted Almonds
(Or depending on your taste you could sub out some of these ingredients with regular pretzels, popcorn, peanuts, wasabi peas, or any other crunchy snack food or cereal)
3/4 cup Butter
3/4 cup Light Corn Syrup
3/4 cup Sugar
3/4 cup Vegetable Oil
2 tablespoons Soy Sauce
2 tablespoons Worcestershire Sauce
2 teaspoons Hot Sauce
1 bottle Nori Komi Furikake
1. Preheat the oven to 250 F.
2. If desired line a roasting pan with tin foil or parchment paper to make clean up easier. (I can never seem to line pans right so I opt out and just spend the extra time cleaning.)
3. Mix the Cereals, Bugles, Pretzels, and Almonds in the roasting pan.
4. In a sauce pan, melt the Butter over medium heat.
5. Add the Corn Syrup, Sugar, and Vegetable Oil. Stir until the sugars are dissolved.
6. Add the Soy Sauce, Worcestershire, and Hot Sauce. Stir until combined.
7. Pour the sauce over the dry ingredients. Stir to combine. (I like to add the sauce gradually to ensure that everything is evenly coated)
8. Place the roasting pan, uncovered in the oven for 15 minutes.
9. Take the roasting pan out of the oven and sprinkle on the Nori Komi Furikake. (I like to add the Nori Komi Furikake gradually to make sure I don't end up with a big glob of it)
10. Continue baking the mix and stirring every 15 minutes or so until it reaches a golden brown color and it's no longer goopey looking. This took about 1.75 hours for me.
11. Let the mix cool before serving. It will keep for several days in a sealed container.
Chopsticks aren't necessary when eating this. But it's so damn addictive, the chopsticks prevent me for shoveling this stuff into my mouth by the handful.
Awhile back, I was introduced to Rice Seasoning at my beloved Buford Highway Farmers Market. They give out free samples of various stuff on the weekends. Sometimes if I'm feeling at tad bit hungry, I'll stop by the market just to have a worldly snack. One day, they were having a special on Rice Seasoning and giving out samples of it sprinkled on clumpy, white rice. It was heavenly. I bought a jar of the stuff right then and there.
I don't cook too much rice. But I do find that the Rice Seasoning is very tasty when sprinkled on plain old microwave popcorn. If you don't have an Asian market nearby, you can order this stuff on-line. My favorite is the Nori Komi Furikake 'flavor'. It's basically bits of Nori seaweed, sesame seeds, and a little bit of salt and sugar. Some of the other 'flavors' contained dried fish flakes. They are tasty - but the dried fish smell may be off putting to some.
Anyways, I've seen several recipes on the internets for Asian Chex Mix made with the Nori Komi Furikake Rice Seasoning. I've made it a few times for parties and it's been a huge hit. I refer to this mix as 'Godzilla Mix' but it is extremely addictive. It has this wonderful sweet and salty flavor mixed with crunchy with a bit of umami. This mix would also be great if you're hosting a party and need something a bit more exciting that chips and dip for guests to munch on.
Ingredients:
3 cups Crispix Cereal
3 cups Rice Chex Cereal
1 bag Bugles (they are my favorite part!)
1 bag Goldfish pretzels
1 - 6 oz. container of Roasted Almonds
(Or depending on your taste you could sub out some of these ingredients with regular pretzels, popcorn, peanuts, wasabi peas, or any other crunchy snack food or cereal)
3/4 cup Butter
3/4 cup Light Corn Syrup
3/4 cup Sugar
3/4 cup Vegetable Oil
2 tablespoons Soy Sauce
2 tablespoons Worcestershire Sauce
2 teaspoons Hot Sauce
1 bottle Nori Komi Furikake
1. Preheat the oven to 250 F.
2. If desired line a roasting pan with tin foil or parchment paper to make clean up easier. (I can never seem to line pans right so I opt out and just spend the extra time cleaning.)
3. Mix the Cereals, Bugles, Pretzels, and Almonds in the roasting pan.
4. In a sauce pan, melt the Butter over medium heat.
5. Add the Corn Syrup, Sugar, and Vegetable Oil. Stir until the sugars are dissolved.
6. Add the Soy Sauce, Worcestershire, and Hot Sauce. Stir until combined.
7. Pour the sauce over the dry ingredients. Stir to combine. (I like to add the sauce gradually to ensure that everything is evenly coated)
8. Place the roasting pan, uncovered in the oven for 15 minutes.
9. Take the roasting pan out of the oven and sprinkle on the Nori Komi Furikake. (I like to add the Nori Komi Furikake gradually to make sure I don't end up with a big glob of it)
10. Continue baking the mix and stirring every 15 minutes or so until it reaches a golden brown color and it's no longer goopey looking. This took about 1.75 hours for me.
11. Let the mix cool before serving. It will keep for several days in a sealed container.
Chopsticks aren't necessary when eating this. But it's so damn addictive, the chopsticks prevent me for shoveling this stuff into my mouth by the handful.