Food Instagrammers Share Their Favorite Summer Recipes

A competitor prepares her entry for a Kingsford?s grilling competition.
A competitor prepares her entry for a Kingsford?s grilling competition.Gareth Patterson / AP

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By Diane Kang

For barbecue season, influential food Instagrammers gave told NBC Asian America their favorite summertime recipes from Filipino ceviche to kimchi Bloody Marys.

Herbert Galang (@freaknut101, @bestfoodny)

“Light, bright, and refreshing, Kinilaw is a natural choice for eating well in the hot summer,” Galang told NBC News.

Kinilaw (Filipino Ceviche)

Serves three to four people


  • Medium mixing bowl
  • Saran wrap


  • 3/4 cup unsweetened coconut milk

  • 1/4 cup raw coconut vinegar (can substitute with cane sugar vinegar)

  • 1 tablespoon calamansi juice (can substitute with lime juice)

  • 1/2 small red onion (sliced as thinly as possible)

  • 2-3 bird eyes chilis (thinly sliced)

  • 3 teaspoons peeled and grated ginger

  • 1 teaspoon sea salt

  • 1 pinch fresh cracked pepper

  • 3/4 pound - 1 pound sushi grade tuna ½ inch dice

  • 1 1/2 tablespoon diced cilantro

  • 1 tablespoon arugula microgreens for garnish


In a medium mixing bowl, combine all ingredients except olive oil, tuna, and micro greens. Add olive oil to mixture and then gently add tuna. Cover bowl with saran wrap and allow to rest in refrigerator for 20-40 minutes. Transfer contents to plate or bowl and garnish with arugula micro greens and cilantro. Serve.

Leanne Wei (@honeyandvelvet_)

“Growing up in a Chinese household, my mom always made the best fried rice,” Wei told NBC News. “It was the ultimate comfort food - so simple and delicious to make! I started cooking healthy vegetarian recipes after college, but it always felt like I was eating empty calories on white rice, so I decided to switch to brown rice and throw in healthy grains like quinoa and farro for added protein and texture. This quinoa fried rice is super yummy, can be served hot or cold and makes the perfect base for just about anything - curries, casseroles, salads and stir fries!”

Roasted Cauliflower and Spicy Red Pepper Curry Sauté with Quinoa Fried Rice

Serves four


  • Rice cooker
  • Wok or large frying pan
  • Baking tray
  • Oven


Quinoa "Fried Rice"

  • 1 cup red quinoa

  • 1 cup farro

  • 1 cup jasmine brown rice

  • 6 cups water

  • 1 tablespoon organic red palm oil

  • 5 cloves garlic, finely chopped

  • 1/4 cup chopped scallions

  • 1 cup mixed nuts (cashew, almond, pine nuts, etc)

  • 1/2 cup raisins

  • sea salt and pepper

Roasted Vegetables

  • 6 cloves of garlic, finely chopped

  • 4 tablespoons organic red palm oil

  • 1/2 head of large cauliflower

  • 4 small turnips, diced

  • 5 carrots, chopped

Sauteed Vegetables

  • 5 cloves garlic, roughly chopped

  • 1 onion, diced

  • 2 tablespoons organic red palm oil

  • 4 bell peppers

  • Thai yellow curry sauce

Fresh Toppings

  • kale, lemon and olive oil

  • strawberries

  • blackberries

  • yellow cherry tomatoes

  • red cabbage

  • avocado


Quinoa "Fried Rice"

In a large pot or rice cooker, rinse and cook quinoa, farro, and brown rice.

Once the grains have finished cooking, heat garlic, onion, and red palm oil in a large wok/frying pan. You will notice that the red palm oil coats the garlic and onion in a rich yellow/orange color. Once the garlic and onion is fragrant, toss in the 1 cup of mixed nuts and cook for two to three minutes. Next, add the cooked grains and mix well. Lastly, add 1/4 cup of finely chopped scallions.

Roasted Vegetables and Curry Sauté

Preheat oven to 400° F/200° C. Wash and prepare cauliflower, carrots, and turnips into chunky bite-sized pieces and lay out on baking tray. Mix chopped garlic with 4 tablespoons of organic red palm oil. Coat veggies with oil and pop in the oven for 30 to 45 minutes. While the veggies are roasting, sauté garlic, onion, red bell peppers, and red palm oil. Set aside. Once the veggies in the oven are cooked, combine roasted vegetables and bell pepper mix in a large stir fry pan and stir fry with some Thai yellow curry sauce. Enjoy with quinoa fried rice and top with fresh kale, berries, red cabbage, and avocado.

Keng Sisaveth (@strangefoodschicago)

“Perfect for sitting around outside, grilling, and drinking beer,” Sisaveth told NBC News.

Grilled Lemongrass Pork Intestines


  • Large pot
  • Mortar and pestle or food processor
  • Bamboo skewers
  • Grill
  • Kitchen scissors


Serves four


  • 1 pounds intestines (membrane)

  • 5 cilantro roots or 1/2 ounce roughly chopped stems

  • 1 ouncegarlic

  • 4 stalks lemongrass

  • 5 kaffir lime leaves, torn into pieces

  • 1 tablespoon white peppercorns

  • 2 tablespoon oyster sauce

  • 2 tablespoon thin soy sauce

  • 1 tablespoon sugar

  • 2 teaspoon salt, plus 1/4 cup for cleaning

  • water

Dipping Sauce

  • 1 ounce garlic

  • 1 ounce cilantro stems

  • 1/2 ounce bird eye chili

  • 1/3 cup Thai fish sauce

  • 1/4 cup sugar

  • 2/3 cup lime juice

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Soak bamboo skewers in water, if using. Cut out the connective tissues and squeeze out about 50 percent to 75 percent of the liquid inside of the intestines. In a large bowl, add intestines and 1/4 cup salt, mix and thoroughly squeeze the intestines with salt, then rinse with water a few times, set aside. Remove a few of the blacken lemongrass leaves, trim off the root end and about 3 inches of the leaf end. Smash with a heavy object until split and cut into 1 inch each. Pound the cilantro roots/stems, garlic, white peppercorns, and half of the lemongrass in a mortar or process in food processor into a paste.

In a large saucepan, combine water, half of the lemongrass, kaffir lime leaves, and the remaining salt. Bring to a boil over high heat. Add the intestines and let boil for 10 minutes. Use slotted spoon or tong to remove the intestines from the water and cut into 1-foot in length. In a medium bowl, add the intestines, aromatic paste, oyster sauce, thin soy sauce, and sugar. Hand mix the mixture thoroughly, give the intestines a light squeeze. Cover and let sit in the refrigerator at least 15 minutes or up to overnight.

Make the dipping sauce by pounding the garlic, cilantro stem, and chili in a mortar until everything is just broken up. Mix the chili mixture with the the remaining ingredients. If using food processor, combine all the dipping sauce ingredients in a food processor and process until pulverized.

If using skewers, cut the intestines with kitchen scissors or sharp knife into 2-inch each. Thread 3-6 pieces of intestines on each skewer (depending on the size of the skewers). Skip this step if not using the skewers.

Grill the intestine skewers/intestines over hot fire in a charcoal grill, turning every 1 minute, until slightly charred on the outside, about 6 minutes. If not using the skewers, cut the intestines using kitchen scissors or a sharp knife. Serve with dipping sauce.

Jean Lee (@jeaniusnyc, @korean_nyc)

“It's cool, spicy and delicious,” Lee told NBC News. “Cucumbers are in season during the summer and this recipe is quick and easy to make. It's refreshing crunchiness and tanginess makes for a great accompaniment to any BBQ dish.”

Korean Cucumber Kimchi, Oi-kimchi

Makes 1 quart



  • 6 Korean or Kirby Cucumbers (about four inches long)

  • 3 tablespoons coarse kosher or sea salt

Spicy Chili Paste

  • 1 onion, coarsely chopped

  • 18 fresh Asian chives or 6 scallions, cut into 2 inch pieces

  • 1 small carrot, peeled and julienned

  • 3 garlic cloves, minced

  • 1 teaspoon fresh ginger, peeled and chopped/grated

  • 5 tablespoons Korean chili flakes (gochugaru)

  • 3 tablespoons salted shrimp (saewoo jeot) or anchovy sauce

  • 2 teaspoons sugar

  • salt or more anchovy sauce for taste


Clean the cucumbers thoroughly with water. Cut each cucumber lengthwise into quarters, keeping ¼ of one end attached so that they are still connected. Spread the cucumbers open and sprinkle and gently rub the salt on the insides of each cucumber evenly. Place the salted cucumbers in a large glass bowl and let soften at room temperature for 30 mins to an 1 hour.

In the meantime, prepare the spicy chili paste. Combine the all the remaining ingredients in a small bowl. Mix well and let stand till the cucumbers are ready.

Rinse the salted cucumbers under cold running water. Make sure to remove excess salt. Drain and shake dry.

Stuff each cucumber with the spicy chili paste into the crevices of the quartered cucumbers. Rub it all around the outside of the cucumbers as well.

Transfer the kimchi to an airtight container and cover. For fermentation, let it stand for 1/2 to 1 day at room temperature, until slightly sour. Refrigerate until ready to serve. Consume within a month.

Jeff and Victoria Woo (@foodmento, @littlepearnyc)

“It’s our go-to hearty salad in one,” Woo told NBC News.

Summer Vietnamese Noodle Salad


  • Wok
  • Large Salad Bowl


Serves four

  • 1.1 pounds minced pork or chicken

  • 1/4 teaspoon salt

  • 200 gram vermicelli (glass or rice noodles)

  • 10 calamansi limes, juiced (approx 4 tablespoons lime juice)

  • 2 teaspoon granulated sugar

  • 2 tablespoons fish sauce

  • 2 tablespoons light soy sauce

  • 2 cloves garlic, crushed

  • 2 10 centimeter-long pieces of lemongrass (white part only), finely chopped

  • 1 large carrot, grated or finely julienned

  • 1 small cabbage, finely shredded

  • 2 stick of celery, finely julienned

  • 2 spring onions, finely sliced

  • 2 kaffir lime leaves, middle vein removed, thinly sliced (mint optional)

  • 2­ to 4 red bird's eye chili, finely chopped (optional, depending on the spice preference)

  • 2 cups tightly packed ciltantro leaves, roughly chopped

  • An additional 1/2 cup cilantro leaves, roughly chopped for garnish


Prepare noodles according to packet directions and drain, set aside.

Combine lime juice, sugar, fish sauce and soy sauce in a small bowl and stir until sugar has dissolved. Set aside.

Heat one tablespoon of oil in a wok on high and stir garlic, kaffir leaves, chili, and lemongrass for 30 seconds until fragrant, usually about a minute or less. Add ground meat and cook for a further 3 minutes until browned. Keep stirring to break any lumps. Stir in salt and remove from heat.

In a large salad bowl, combine ground meat mixture, noodles, carrots, cabbage, celery, spring onion, and half the cilantro in a bowl. Pour over dressing and toss to coat. Sprinkle remaining cilantro on top and serve immediately.


  • You can substitute any protein with the minced pork or you can use tofu to make it vegetarian.

  • Kaffir lime leaves, calamansi citrus, and lemongrass can be bought at your neighborhood Asian or Thai market.

  • This salad is refreshing and best served cold. Feel free to make a day ahead of time and reserve some dressing to toss in right before serving.

Matt Bruck (@mattbruck)

“Vegetable fermentation is the heart of Korean food, so I used three different types in the dish,” Bruck told NBC News. “Two types of kimchi and gochujang. I love smoke and I’m inspired by the MexiKorean presence in LA which prompted the Mezcal and jalapeno.”

Smoky Kimchi Bloody Mary


  • Fine mesh

  • Blender


Serves six drinks

  • 2 cups cabbage kimchi

  • 6 tablespoon gochujang (Korean pepper paste)

  • 6 tablespoon mirin (or other rice wine)

  • 6 tablespoon rice vinegar

  • 24 ounces tomato juice

  • 18 ounces mezcal

  • Salt and fresh pepper to taste

  • Ice

  • For garnish, jalapeños or pickles, cherry tomatoes, radish kimchi (white), skewer


Puree the kimchi with the tomato juice and strain with a fine mesh. Press the solids to extract all juice.

Add gochujang, mirin, and vinegar, then blend thoroughly. Chill. Season with salt and pepper as desired. Stir in the mezcal. Serve over ice with garnish.

Natasha Sisodiya (@bytesofyum)

“As a kid, I hated this cruciferous vegetables," Sisodiya told NBC News. "Anytime my mom was cooking it, I would say, ‘Ewwww what is that smell?’ Over the years, I have grown to love cauliflower and roasting it is one of my favorite ways to prepare it. It’s quick, healthy and I love the resulting crispy browned texture when it’s cooked in the oven. In this recipe, I top the tacos with a mint-cilantro-green apple chutney, pickled onions, and sliced avocado.”


  • 2 mason jars (for the pickled onions and the chutney)
  • 1 foil lined baking pan (for the cauliflower)
  • 1 large bowl (to toss and coat the cauliflower)
  • 1 medium bowl (for pickled onions)
  • Food processor (for the chutney)
  • Cutting board


Serves four to six

Pickled Onions

  • 1 red onion, thinly sliced

  • 1 cup white wine vinegar

  • 1 teaspoon salt

Mint-Cilantro-Green Apple Chutney

  • 4 cups fresh mint leaves, roughly chopped

  • 2 cups fresh cilantro leaves, roughly chopped (some stems are fine, but too many may give a grassy flavor)

  • 2 granny smith apples, roughly chopped

  • 1 serrano chili, roughly chopped and seeds removed

  • 1 to 2 teaspoons salt (depending upon taste)

  • 2 teaspoons olive oil

  • Juice of 1 to 2 lemons (to taste)

  • Greek yogurt (optional if you would like a creamy sauce)

Roasted Cauliflower Tacos

  • 1 cauliflower, chopped into small florets

  • 4 tablespoon olive oil

  • 1 teaspoon cumin powder

  • 2 teaspoon sumac powder

  • 1/4 teaspoon turmeric powder

  • 1 to 2 teaspoon salt (to taste)

  • 1/2 teaspoon fresh ground black pepper

  • 1 avocado, sliced

  • Corn or flour tortillas


Pickled Onions

Combine ingredients in a bowl and mix well. Place in a tightly sealed mason jar in the fridge for four to six hours — or at least an hour. If onions are not fully submerged, shake container a few times while it’s in the fridge.

Mint-Cilantro-Green Apple Chutney

Place all ingredients in a food processor and process to your desired consistency. Store in a tightly sealed mason jar in the fridge.

Roasted Cauliflower Tacos

Preheat oven to 425° F.

Place cauliflower, olive oil, cumin, sumac, turmeric, black pepper, and salt in a large bowl and coat and mix well. Place on foil lined pan and bake for 35 to 40 minutes or until cooked through and browned and crisped on the outside. Broil for 3 to 5 minutes if you like your cauliflower extra browned and crispy.

When ready to serve, place tortillas on a plate, add the roasted cauliflower, and top with the pickled onions, avocado, and chutney. If you prefer a creamy sauce on your tacos, add some Greek yogurt to the chutney.

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