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Salmon Teriyaki Miso Soup with Udon and Spinach

Salmon Teriyaki Miso Soup with Udon and Spinach

2 clumps of udon noodles
4 C. of dashi
6 shiitake mushrooms (sliced, I used 2 dried soaked in water for 20 minutes)
2 T. white miso
1 C. teriyaki salmon (cooked and flaked)
2 handfuls spinach
2 green onions (chopped)

Bring the dashi and mushrooms to a boil and simmer for a few minutes and turn off the heat. Add the udon noodles and cook as directed (frozen noodles only need ~7 minutes in boiling water). Mix the miso into a ladle full of the dashi and then pour it back into the dashi. Divide the salmon and spinach between 4 bowls and pour the noodles and broth in. Garnish with the green onions.

Mushroom Fried Rice with Pickled Ginger

Mushroom Fried Rice with Pickled Ginger

2 T. oyster sauce or vegetarian oyster sauce
1 1/2 T. light soy sauce
1 1/2 T. rice wine
4 T. canola oil, divided
4 eggs, cracked into a bowl, beaten lightly
1/2 pound cremini mushrooms, cleaned, stems removed sliced 1/4-inch thick
1/2 pound shiitake mushrooms, cleaned, stems removed sliced 1/4-inch thick
2 medium carrots, peeled, cut into 1/4-inch cubes
6 C. leftover white rice (break up any clumps with your fingers)
2 scallions, ends trimmed, green parts thinly sliced
1/2 C. frozen green peas
1/2 C. pickled ginger, chopped

Whisk together oyster sauce, soy sauce, and rice wine in a medium-sized bowl. Set aside. Heat a T. of the canola oil in a large wok over high heat until smoking. Swirl the oil around to cover the bottom, and pour in the eggs. Stir-fry until eggs are cooked, breaking them up into small pieces with a wooden spoon. Transfer eggs to a bowl and further break into 1/2-inch pieces. Wipe out wok. Return wok to high heat and add another T. oil. Heat until smoking. Swirl the oil around to cover the bottom, and add as many of the mushrooms as will fit in one layer, approximately half. Stir-fry until tender, but before they become too soft, about 1 minute. Transfer to bowl with the eggs, and repeat with remaining mushrooms. Wipe out wok. Return wok to high heat and add remaining T. oil. Heat until smoking. Swirl the oil around to cover the bottom, and add the carrots. Cook until they turn bright orange, about 30 seconds. Add the rice, and stir-fry until very hot, making sure none sticks on the bottom of the wok. Add the cooked eggs and mushrooms, along with the frozen peas. Stir-fry until everything is warm. Pour in the sauce, and stir-fry until the rice is evenly coated, and no remaining sauce is left. Turn off the heat and stir in half the scallions. Divide the fried rice between four plates. Top with a generous helping of pickled ginger, along with some extra scallions if you’d like. Serve immediately.

Hoisin-Glazed Chicken with Cabbage Slaw

Hoisin-Glazed Chicken with Cabbage Slaw

Hoisin-Glazed Chicken With Cabbage Slaw4 boneless, skinless chicken cutlets
1/3cup hoisin sauce
1T. low-sodium soy sauce
1T. plus 1 tsp. rice vinegar
2tsp. fish sauce (optional)
3cups shredded green cabbage
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
3 scallions, halved and cut into 4-inch strips
1/2cup fresh cilantro leaves

Heat broiler to high. Rinse the cutlets, pat dry with paper towels, and pound to an even thinness. Place in a broiler pan. In a small bowl, whisk together the hoisin sauce, soy sauce, 1 tsp. of the rice vinegar, and the fish sauce (if using). Transfer 2 T. of the glaze to a large bowl and stir in the remaining 1 T. rice vinegar. Add the cabbage, bell peppers, scallions, and cilantro and toss. Cover and refrigerate. Pour about 1 T. of the remaining glaze into a small bowl and set aside. Brush the chicken with the glaze that remains. Broil the chicken, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw.

Garmin’s Crispy Pork Riblets

Garmin’s Crispy Pork Riblets

Garmin’s Crispy Pork Riblets3 lbs of spareribs, cut in half lengthwise by butcher
6 cloves of garlic, smashed
1 onion, quartered
1 serrano or jalapeno pepper, halved
4 stalks of lemongrass, slightly smashed
8 ¼” slices of ginger, peeled
2 cups of chicken broth
½ cup soy sauce
4 cups of water
½ cup cornstarch
½ cup all purpose flour
Vegetable oil for frying

¼ cup orange marmalade
¼ cup braising liquid (or low sodium broth)
2 T. ketchup
2 T. mustard
1 T. sesame oil
1 T. fish sauce
1 T. red pepper flakes

Preheat oven to 350. Put ribs in a dutch oven with garlic, onion, jalapeno, lemongrass, ginger, chicken broth, soy sauce and water. Put on stove and bring to boil uncovered. Cover the dutch oven and place it in the oven. Braise in the oven for 1 ½-2 hours until ribs are tender but not falling off the bones. Reserve ¼ cup of the braising liquid. Remove ribs, pat dry and refrigerate overnight. Toss cornstarch and flour. Cut each rib and toss in the cornstarch/flour shaking off excess. Heat oil and fry ribs in batches until beginning to brown, 5-6 minutes. Drain excess oil on a paper towel. Meanwhile process marmalade, braising liquid, ketchup, mustard, sesame oil and fish sauce in a food processor. Transfer to a sauce pan and heat over low heat as the ribs fry. Toss the ribs in the sauce, sprinkle with red pepper flakes and serve.

Skinny General Tso’s Chicken

Skinny General Tso’s Chicken

Marinade/Sauce
Skinny General Tso's Chicken2 – 3 pounds boneless, skinless chicken breasts, cut into 1” pieces
½ cup soy sauce
½ cup Japanese rice wine (may substitute dry sherry)
½ cup water
2 T. toasted sesame seed oil
1-3 tsp. /Sriracha/Asian hot chili sauce
1/2 tsp. salt
5 garlic cloves, minced
3 T. freshly grated ginger
Dash of pepper
2 T. cornstarch (reserve from marinade)

Caramel Sauce
1 cup sugar
¼ cup water

Flour Breading
1 cup flour
½ tsp. black pepper
¼ tsp. cayenne pepper
2 T. ground ginger (sounds like a lot, its amazing)
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
2 eggs + 2 T. water whisked together

Snow peas, or other vegetables of choice

In a medium bowl, whisk all of the marinade ingredients together except for the cornstarch. Spoon 1/4 cup plus 2 T. of the marinade into a freezer bag with the chicken; refrigerate for 30 minutes up to overnight. Refrigerate the remaining marinade ingredients separately in the bowl (this will become the base of your sauce). When ready to cook, place aluminum foil on the bottom of a baking sheet. Add cooking rack on top and spray with cooking spray. Combine the flour breading ingredients in a large freezer bag. Dip the chicken pieces in the egg wash and then place them in the flour mixture. Shake until evenly coated. Place chicken on baking sheet and lightly spray tops of chicken with cooking spray. Bake at 375 degrees for 10 minutes then move the baking tray to the top middle oven rack and broil until crispy, watching closely so the chicken doesn’t burn (about 2-3 minutes). Flip chicken pieces over and broil another 2-3 minutes, or until golden and crispy. While the chicken is baking, whisk 2 T. cornstarch to the reserved sauce. Set aside. Add water and sugar to large skillet and boil over medium heat, for 1 minute – don’t overcook or it will harden! At this point, add reserved sauce all at once to the hot caramel. Simmer the sauce until it thickens, about 1-2 minutes. Add snow peas and simmer 30 more seconds. *If adding different vegetables, simmer for 1-2 minutes, or until vegetables are crisp tender and then add snow peas. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken and stir to combine.

Chinatown Veal Riblets

Chinatown Veal Riblets

2 1/2 to 3 pounds veal riblets, well trimmed
2 C. orange juice, divided
1/2 C. dry white wine
2 T. low sodium soy sauce
1 T. honey
1 garlic clove, minced
2 tsp. fresh ginger root, grated
1/2 tsp. orange peel, shredded
1 1/4 tsp. cornstarch
Green onion tops, sliced thin, for garnish

Combine veal riblets, 1 1/2 C. of the orange juice and the wine in Dutch oven. Bring to a boil. Reduce heat to low. Cover tightly and simmer 45 minutes, turning riblets occasionally. Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in small saucepan. Dissolve cornstarch in 1 T. cold water. Add to saucepan; mix well. Bring to a boil over medium-high heat, stirring constantly. Cook and stir 1 minute. Remove from heat; set aside. Remove riblets from liquid; let cool 15 minutes. Place riblets on grid over medium coals. Brush with glaze. Grill 12 to 14 minutes or until evenly browned, turning frequently and brushing with glaze. Or, broil 4 inches from heat, turning frequently and brushing with glaze, about 12 minutes. Transfer to platter and sprinkle with green onion. Cut into serving-size portions.

Sweet & Sour Chicken with Pineapple

Sweet & Sour Chicken with Pineapple

Sweet and Sour Chicken3-4 boneless, skinless chicken breasts (1 ½ pounds), cut in bite-size pieces)
3 eggs
1/2 cup flour
1 1/3 cup cornstarch
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger powder
1/4 tsp. onion powder

1/2 cup pineapple juice (from 20 oz. pineapple tidbits can below)
1 cup red wine vinegar
1 ½ cups sugar
1/4 cup + 2 T. ketchup (6 T.)
1 small onion, diced
2 T. soy sauce
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. ginger powder

1 (20 oz) can pineapple tidbits
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup carrots, sliced as THIN as possible (2-3 carrots)

Add “Sweet and Sour Sauce” ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors. Preheat oven to 350 degrees and lightly grease a 9×13 baking dish with non-stick cooking spray. Whisk eggs together in a large bowl, set aside. Add ½ cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour. Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated. Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet). Transfer chicken to prepared 9×13 baking dish. Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce, stirring occasionally. Serve over rice. Enjoy!

Orange-Flavored Flank Steak and Scallions

Orange-Flavored Flank Steak and Scallions

1 lb. Flank steak
3 T. Vegetable oil
5 Scallions – 4 cut into 1-inch lengths, 1 chopped
1 Garlic clove, minced
1/4 C. Orange juice
2 T. Rice wine vinegar
2 T. Soy sauce
1 T. Honey
1 tsp. Asian sesame oil
1 tsp. Grated orange zest
2 tsp. Cornstarch

Cut steak across grain on a slight diagonal into thin strips. In a wok, heat 2 T. vegetable oil over high heat until hot, swirling to coat sides of pan. Add beef strips and stir-fry until meat is browned outside but still pink inside, about 2 minutes. Remove and set aside. In same wok, heat remaining 1 T. oil over high heat. Add 4 cut scallions and stir-fry until just softened, 1 to 2 minutes. Add garlic and stir-fry 1 minute. Return meat to wok. Add orange juice, vinegar, soy sauce, honey, sesame oil, and orange zest. Cook 2 minutes. Dissolve cornstarch in 1/4 cup cold water and stir into wok. Cook over high heat, stirring, until sauce boils and thickens, 1 to 2 minutes. Sprinkle on chopped scallion and serve.

Spicy Beef Noodles

Spicy Beef Noodles

1 1/2 lb. thinly sliced beef
1 T. vegetable oil
1 medium red onion, julienne
4 cloves garlic, chopped
1 T. chopped ginger
1 C. sliced shitakie mushrooms
2 carrots julienne
6 baby bokchoy, cut in half or 1 medium head, julienne
1/2 lb. cooked chinese noodles or thin cut paste such as spagattini
6 C. beef or chicken stock
1 T. oyster sauce
2 tsp. chili paste
2 tsp. sesame oil
1 tsp. orange juice concentrate
soy sauce to taste
2 T. toasted sesame seeds for garnish

Slice the beef thinly and set aside. Heat a large wok or stock pot with the oil until smoking hot. Add the onions, garlic, and ginger and suate until you can smell the aroma. Keep the mixture moving by mixing so that it does not burn. Add mushrooms and carrots and cook until carrots are crisp tender about 3 minutes. Add the bok choy and the steak and cook just until the bok choy begins to wilt 2 minutes about. Add noodles and stock and bring up to a boil. Reduce heat to medium and simmer. Add oyster sauce, chili paste, sesame oil, orange juice concentrate and soy sauce. Simmer for about 2-3 minutes to bring out the flavors. Serve in large bowls and top with toasted sesame seeds.

Sweet Thai Chili Sauce

Sweet Thai Chili Sauce

3 cloves of garlic, minced
2 red chili peppers, minced (for more heat leave the seeds in, for less remove them)
1 tsp ginger, grated
½ cup sugar
¼ cup rice vinegar (or white vinegar)
½ cup water
1 tbsp cornstarch
3 tbsp water
salt to taste

In a small saucepan, combine garlic, chili pepper, ginger, sugar, rice vinegar and water. Bring mixture to a boil, reduce heat and simmer for five minutes. In a small bowl, mix cornstarch and water to create a slurry. Pour cornstarch mixture into the sauce whisking constantly until it thickens. Allow mixture to cool and store it in a mason jar in the refrigerator.

Sheet Pan Supper: Asian Un-Stir Un-Fry

Sheet Pan Supper: Asian Un-Stir Un-Fry

cook1 tablespoon neutral oil (vegetable, grapeseed, canola, or peanut)
1.5 tablespoons plus 1/4 cup low sodium tamari or soy sauce, divided
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons sriracha or other hot sauce (reduce or omit for a milder flavor)
1 teaspoon minced fresh ginger
2 garlic cloves, minced
1 lb. boneless meat; choose from chicken breast, beef (steak or short ribs); pork (chop, tenderloin, lean rib meat); or, shrimp
1 red bell pepper, cut in 1/4″ wide strips (approx. 1 cup)
6 oz cremini mushrooms, cut in 1/4″ thick slices (approx. 2 cups sliced)
6 oz snow peas (approx. 2 cups), stems & strings removed
3-4 green onions, cut in 1/2″ pieces (approx. 3/4 cup)
2-3 carrots, cut diagonally in 1/8″ thick pieces (approx. 1 cup)
OPTIONAL TOPPINGS: nuts (cashews, almonds, or peanuts), chopped green onions

Brush oil evenly over surface of 13×18″ baking sheet (or, use 2 smaller baking sheets); set aside. Preheat oven to 425 degrees. In small bowl, use fork to stir together 1.5 tablespoons tamari or soy sauce with cornstarch until dissolved and uniformly mixed. Add remaining tamari/soy sauce, sesame oil, honey, rice vinegar, sriracha, ginger, and garlic; stir to combine. Set aside. If using chicken, beef, or pork, slice against the grain into 1/4″ thick bite-size pieces. If using shrimp, devein and remove shells and tails. Add meat or shrimp to medium bowl and add sauce mixture; stir to combine. Set aside to marinate while you cut the vegetables. NOTE: The meat should marinate at least 15 minutes (60 minutes is better if you have the time) and may be prepared and marinated up to 1 day ahead. Shrimp is more delicate and should not be marinated more than 60 minutes.. Scatter cut carrots, mushrooms, red pepper, snow peas, and onions in even layer on oiled sheet pan. NOTE: If crispier snow peas are desired, wait and add them to the pan half way through baking time. IF USING CHICKEN, BEEF, or PORK use tongs to distribute over top of veggies. Drizzle on any remaining sauce in the bowl. Bake uncovered for 30 minutes, stirring half way through. Remove from oven and toss again so that thickened sauce evenly coats the meat and veggies. IF USING SHRIMP, Remove the shrimp from the sauce marinade; put shrimp in separate bowl. Add veggies to prepared pan and drizzle with remaining sauce left in the bowl where the shrimp had marinated. Bake for 15 minutes, remove pan from oven, add shrimp and any additional liquid that has settled in the shrimp bowl; toss with veggies in pan; bake another 15 minutes. Remove from oven and toss again so that thickened sauce evenly coats the shrimp and veggies. SERVE the mixture over rice or noodles. For a low-carb option, make lettuce wraps by using this mixture for a filling. Top with nuts and chopped green onions, if desired.

Asian Style Stuffed Cabbage Rolls

Asian Style Stuffed Cabbage Rolls

sheet2 tablespoons canola oil
1 teaspoon sesame oil
2 tablespoons ginger, minced
3 garlic cloves, minced
4 oz shiitake mushrooms, thinly sliced
1 lb ground pork
1 cup cooked jasmine rice
1 large carrot, shredded
3 scallions, chopped
¼ cup cilantro, chopped
pinch of red pepper flakes
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 large head Napa cabbage, leaves separated and thick white core removed
¼ cup hoisin sauce
2 tablespoons water

Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and sauté for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well. Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling. In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 minutes more if needed.

The Best Beef Sates in Singapore

The Best Beef Sates in Singapore

1 1/2 pounds rib-eye steak (about 1/2 inch thick)singapore
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground pepper
3 tablespoons Asian fish sauce or soy sauce
3 tablespoons vegetable oil
3 tablespoons vegetable oil Singapore Cucumber Relish (optional, recipe follows), for serving Fried Garlic Peanut Sauce (optional, recipe follows), for serving

Cut the steak, including the fat, into 1/2-inch cubes and place in a nonreactive mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Let the beef marinate in the refrigerator, covered, for at least 2 hours. Drain the cubes, discarding the marinade. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4-inch exposed at the pointed end. Refrigerate, covered, until ready to grill. Heat the grill to high. Brush and oil the grill grate. Arrange the sates on the hot grate, with the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium rare.

Singapore Cucumber Relish

2 Kirby (pickling) cucumbers, or 1 medium-size cucumber, cut in half lengthwise and seeded
1 shallot, minced (2 to 3 tablespoons), or 1 scallion, both white and green parts, trimmed and minced 1 small hot red chile, such as a bird or cayenne pepper, stemmed, seeded, and minced
2 tablespoons rice vinegar
1 tablespoon sugar Coarse salt (kosher or sea) and freshly ground black pepper

Cut the cucumber(s) into 1/4-inch dice. Place the cucumber(s), shallot, chile, rice vinegar, and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.
Fried Garlic Peanut Sauce

2 tablespoons vegetable oil
5 cloves garlic, 3 cloves thinly sliced crosswise and 2 cloves minced
1 shallot, minced
1 stalk lemongrass, trimmed and minced, or 2 strips (each 1/2 by 2 inches) lemon zest
1 to 3 small hot chiles, such as Thai chiles or serrano or jalapeno peppers, stemmed, seeded, and minced (for a hotter peanut sauce, leave the seeds in)
1 tablespoon dried shrimp, minced, or 1 teaspoon fish sauce (optional)
3/4 cup peanut butter
1 cup unsweetened coconut milk, or as needed
2 tablespoons sugar, or more to taste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, or more to taste
1 tablespoon finely chopped cilantro Coarse salt (kosher or sea) and freshly ground pepper

Heat the oil in a wok or saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until golden, 2 minutes. Remove the garlic with a slotted spoon to paper towels to drain. Add the 2 cloves of minced garlic, the shallot, lemongrass, chile(s), and dried shrimp, if using, to the wok and cook over medium-high heat until fragrant and lightly browned, 2 minutes. Stir in the peanut butter, coconut milk, sugar, soy sauce, fish sauce, if using (instead of the dried shrimp), lime juice, and 3/4 cup water. Reduce the heat and gently simmer the sauce until it is thick but pourable, 5 to 8 minutes. Stir in the cilantro during the last 2 minutes of cooking. Just before serving, stir in the fried garlic slices. If the sauce has gotten too thick and pasty, add a tablespoon or so of water. Taste and correct the seasoning, adding salt and pepper, and more sugar and lime juice if needed. The sauce should be richly flavored.

Easy Shoyu Chicken

Easy Shoyu Chicken

easy shoyu chicken 6008 (approx. 2 lbs.) well-trimmed, boneless, skinless chicken thighs (remove any visible fat)
1 cup low-sodium soy sauce
1/2 cup packed brown sugar
1/2 cup water
2 tsp. grated fresh ginger (or more to your liking)
2 cloves minced garlic
1/2 tsp. sambal oelek-chili paste (or more or less to your liking)
1/4 tsp. ground black pepper
1 T. cornstarch, dissolved in 1-2 TBS cold water
sliced green onions and toasted sesame seeds, for garnish, if desired

In small bowl, combine the soy sauce, brown sugar, water, ginger, garlic, sambal oelek and black pepper. Pour mixture into large skillet and turn heat to med-high. Add in the chicken thighs and turn to coat in sauce. Allow mixture to come to a boil, reduce heat to a simmer, and loosely cover. Cook chicken for about 30 minutes or until chicken is done. (internal temperature of 165 degrees F). Remove chicken to platter, and whisk in the cornstarch/water mixture. Continue to cook until the sauce is thickened. Return chicken to sauce and turn off heat. Garnish with green onions and sesame seeds if desired.

Yield: 4 servings
Serving Size: 2 Thighs, ¼ Sauce
Calories: 321
Fat: 5.4g
Fiber: 0g

Thai Shrimp Fried Rice

Thai Shrimp Fried Rice

Khao-Pat-Kung-Fried-Rice-with-Shrimps1 ½ C. Coconut Milk
½ C. Water
1 T. Salt
½ tsp. Salt
1 C. long-grain White Rice
3 T. Canola Oil, divided
1 ½ lb. peeled, cleaned Shrimp
2 cloves Garlic, minced
1 C. chopped Onion
2 Eggs, lightly beaten
3 Plum Tomatoes, quartered
1 ½ T. Fish Sauce
½ C. chopped Scallions

Combine coconut milk, water, sugar and salt in a medium saucepan over medium high heat and bring to a boil. Add rice, cover, and reduce heat to medium low and simmer until most of the liquid is absorbed, about 20 minutes. Remove from heat and transfer to a baking sheet. Spread rice into an even layer and rest 15 minutes to cool, then transfer to the refrigerator for at least 2 hours. If preparing ahead (up to 2 days), transfer to a covered container until ready to use. Heat 1 T. oil in large nonstick skillet over medium high heat. Add half shrimp and cook, turning once, until cooked through, 2-3 minutes. Transfer to a plate and repeat for remaining half of shrimp. Add remaining 2 T. oil to skillet and heat. Add garlic and onion and cook, stirring occasionally until onion begin to brown slightly, 2-3 minutes. Add eggs and cook, stirring for 20 seconds. Add rice, tomatoes, and fish sauce; cook stirring and tossing often, until hot, about 3-4 minutes. Add shrimp and toss until shrimp has heated through again, just a minute or two. Remove from heat, stir in scallion, and serve.

Thai Flavors Beef Curry

Thai Flavors Beef Curry

2 tablespoons peanut oil or 2 tablespoons olive oil
3 tablespoons Thai red curry paste
2 1/2 cups coconut milk
2 1/2 lbs. beef chuck, cut into 1 ” cubes
Salt and pepper
1/4 cup chopped cilantro (to garnish)

In a Dutch oven, warm the oil over low heat and add the curry paste. Stir and cook over low heat for about 5 minutes, then add the coconut milk. Cook and stir for another 3 minutes. Add the beef, bring to a boil and lower the heat to a gentle simmer. Cook covered for 1-1/2 to 2 hours, stirring from time to time. By now the meat should be soft, if it is not, continue cooking until it is. Raise the heat and cook uncovered another 10 minutes or until the sauce is thick Taste for seasoning and serve garnished with cilantro.

Easy Asian Dumplings with Sesame Hoisin Dipping Sauce

Easy Asian Dumplings with Sesame Hoisin Dipping Sauce

35 wonton wrappers
2 cups shredded carrots, roughly chopped
2 cups sliced, shittake mushrooms
4 cups shredded napa cabbage
1 large garlic clove (two if you love garlic like me!)
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons sirracha (or more, depending on your spice tolerance)
1 teaspoon hoisin
4 tablespoons olive oil

Hoisin Dipping Sauce
½ cup hoisin
2 teaspoons sesame oil
2 teaspoons sirracha

Garnish
½ teaspoon sesame seeds
1 green onion, sliced

Easy-Asian-Dumplings-with-Hoisin-Sesame-Dipping-Sauce-8In a large non-stick skillet, heat 1 tablespoon sesame oil over a medium-high heat. Add carrots, mushrooms, cabbage and garlic. Saute 2-3 minutes until veggies start to wilt. Add soy sauce, sirracha and hoisin. Once veggies are completely cooked, set aside to cool. For assembly: Place one heaping teaspoon of filling on the corner of wonton wrapper. Using water, wet the sides of the wrapper. Fold corner over to form a triangle. Seal edges, making sure there are no air bubbles. Fold corers over each other, use water to seal. Repeat for remaining filling. Working in two batches, heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add dumplings, brown on both sides until crispy and golden. Once brown on both sides, add ¼ cup of water. Cover and let set until water has evaporated, about 30 seconds to 1 minutes. Repeat with remaining batch. For the sauce: Combine all ingredients.

Scallion-Chicken Noodles

Scallion-Chicken Noodles

6a00d8341c63d853ef00e55229b6b88833-800wi1/2 pound skinless, boneless chicken thighs
3/4 pound fresh Chinese noodles (or dry linguine)
1/4 C. peanut oil
1 C. finely chopped scallions
1 T. finely grated fresh ginger
2 T. soy sauce
1 tsp. Asian sesame oil
Pinch of sugar
Salt and freshly ground pepper
1/4 C. finely chopped cilantro leaves

Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces. Meanwhile, in a large pot of boiling salted water, cook the noodles according to package directions until tender. Drain, shaking out the excess water. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the noodles and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

Chicken Khao Soi

Chicken Khao Soi

Chicken-Khao-Soi-1024x768Khao Soi Paste

4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 C. chopped cilantro stems
1 T. ground coriander
1 T. ground turmeric
1 tsp. curry powder

Soup

2 T. vegetable oil
2 14-ounce cans unsweetened coconut milk
2 C. low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 T. (or more) fish sauce (such as nam pla or nuoc nam)
1 T. (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes. Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 T. soaking liquid in a food processor (I used a Vita-Mix), adding more soaking liquid by tablespoonfuls, if needed (I needed about 6 T. total), until smooth. Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat. Meanwhile, cook noodles according to package directions. Add chicken, 3 T. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Chinese Barbecue Ribs (Char Sui)

Chinese Barbecue Ribs (Char Sui)

6358d074a5e845ce4d49c85d3eeb1c8bRibs: 2 slabs of baby back ribs, cut into individual bones
or
Pork: 4 pounds pork loin cut into strips across the grain, about 1″ wide, 2″ tall

1/2 cup hoisin sauce
1/2 cup brandy (or rum or bourbon)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons hot sauce such as Tabasco
2 tablespoons powdered ginger
2 tablespoons powdered onion
1 tablespoon powdered garlic
1 tablespoon five spice powder
1 teaspoon red food coloring

About the ribs. Many Chinese restaurants use spareribs that are chopped into 3-4″ riblets with a cleaver. If you want, your butcher can make you riblets with her band saw. If not, you can do them whole. I like baby backs for this recipe because they are meatier on top of the bone.

About the Chinese ingredients. There are no substitutes for hoisin sauce, five spice powder, or sesame oil. They are responsible for most of what we think of as the flavor of Chinese food in the US. Five spice powder is easy to make at home (click the link above for my recipe), but the others are not easily made. Click on the links for more info on these ingredients. If you have trouble finding them in your grocery store, try Amazon.com.

About the hot sauce. If you have an Asian-style chili sauce you can use it, but any old hot sauce will work fine in this marinade since it provides more heat than flavor. The recipe above produces mild heat. Add more if you love pain.

About the food coloring. Food coloring is necessary for the authentic color. I am told by readers that you can substitute beet root powder for the red food coloring or fermented bean red curd, but I’ve never tried them. There is very little used in this recipe and most is discarded with the unused marinade. There are natural food colorings made from achiote and its seeds annato, or cochineal (a.k.a. carmine), an insect. If you want to leave it out, the food will still be great, but it won’t have the traditional festive color.

Optional. After about 2 1/2 hours, paint the meat with a glaze of honey and roast an additional 30 minutes. Then garnish with sesame seeds or chopped chives or chopped green onions.

Mix the marinade thoroughly in a bowl. Don’t skip the booze. It helps penetrate, and even if you’re a teetotaler, don’t worry, there isn’t any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, use apple juice or water, but booze is better. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish. Marinate the meat for at least 1 hour in a metal bowl or zipper bags. Overnight is better. Discard the used marinade. It is contaminated with meat juice. Don’t marinate in a plastic bowl. The coloring might stain it. As much as I am a fan of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your grill or oven to about 225°F. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. If necessary, put a pan of water with a rack on top of it under the meat. Indoors, this is important or drippings will burn in the pan. Roast ribs for about 3 hours without wood (I think it is cleaner and brighter sans lumber), loin strips for about 1 1/2 hours.

Crying Tiger (Thai-Style Grilled Steak with Chile Dipping Sauce)

Crying Tiger (Thai-Style Grilled Steak with Chile Dipping Sauce)

20120709-212902-Crying-Tiger-Post4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon light or dark brown sugar
1 tablespoon plain vegetable oil
One recipe of Jaew (chile dipping Sauce)
2 plum tomatoes

Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce; set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate. Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes. Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.
Jaew (Thai Dried Chile Dipping Sauce)

1/2 cup fresh juice from 6 to 10 limes
1/2 cup Thai fish sauce
1 teaspoon sugar
2 tablespoons finely-chopped fresh cilantro leaves
2 tablespoons finely-chopped green onions
1 1/2 tablespoons toasted rice powder
1 tablespoon dried red pepper powder

Combine all ingredients in a small bowl and mix. Serve.

Chang’s Spicy Chicken

Chang’s Spicy Chicken

changs2 tsp. vegetable oil
2 T. chopped garlic (3-4 cloves)
3 T. chopped green onions (about 3 onions)
1 C. pineapple juice
2 T. chili sauce (with garlic will work just as well if you can’t find it plain)
2 T. rice vinegar
4 tsp. granulated sugar
1 tsp. soy sauce
2 T. water
1/2 tsp. cornstarch
1 C. vegetable oil
2 skinless chicken breast fillets
1/3 C. cornstarch

Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar and soy sauce. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium-high heat for 3-5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or medium saucepan over medium heat.  While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with remaining cornstarch until dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Pork Katsu and Tonkatsu Sauce

Pork Katsu and Tonkatsu Sauce

Pork Katsu and Tonkatsu Sauce

 

4 (1/2-inch thick) boneless pork chops

2 tablespoons all-purpose or rice flour

1 egg, beaten

1/2 cup panko (Japanese style bread crumbs)

Vegetable oil

 

Tonkatsu sauce:

 

1/4 C. ketchup

1/3 C. soy sauce

1/4 C. Worcestershire sauce

1 T. hoisin sauce or tangy bbq sauce

garlic powder to taste

black pepper to taste

 

Prepare sauce by whisking together all ingredients and refrigerating.  Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

Tuna Summer Rolls

Tuna Summer Rolls

Tuna Summer Rolls

 

¼ cucumber

½ carrot

½ avocado

Juice of ½ lemon

1 scallion

¾ C. (75 g) bean sprouts

Two 6-ounce (160 g) tins of tuna in water, drained

½ C. (50 g) roasted cashews, coarsely chopped

5 C. (100 g) loosely packed spinach

½ bunch of cilantro, leaves only

6 rice paper wrappers

 

3 T. peanut butter

4 T. soy sauce

2 T. sesame oil

Juice of 1 lime

 

To make the rolls: Deseed the cucumber and cut into strips. Put them in a bowl and set aside. Cut the carrot into thin strips, put in a separate bowl, and also set aside. Scoop the avocado flesh out of its skin and slice into slivers. Put in a bowl with some lemon juice to stop them from discoloring and set aside. Trim the scallion and cut into matchsticks, put in a bowl, and set aside. Put the bean sprouts, tuna, cashews, spinach, and cilantro in separate bowls. Arrange all the ingredients in front of you. Fill a large bowl with hot water and briefly soak one of the rice paper wrappers. Carefully spread it on a plate. Start by placing spinach leaves in the middle, and then top with a few strips of cucumber, carrot, and avocado before scattering on some scallion, bean sprouts, tuna, roasted cashews, and cilantro. Use only a little bit of each—pile on too much and the wrapper will tear. Carefully fold in the ends of the wrapper, then roll it up and cut in half. Repeat until all the rice paper wrappers are filled. To make the dip: Stir together the peanut butter, soy sauce, sesame oil, and lime juice with a fork. Serve the summer rolls with the dip.

 

Chicken Noodleless Pad Thai

Chicken Noodleless Pad Thai

Chicken Noodleless Pad Thai

1 lb. boneless, skinless chicken breast, cut into small 1” chunks

3 T. extra virgin coconut oil

3 large cloves garlic, finely chopped

2 T. fish sauce

2/3 T. coconut aminos

2-3 T. fresh lime juice

¼ C. chopped fresh cilantro

3-4 green onions, finely chopped

8 oz. package of broccoli slaw

1 large carrot, cut into thin julienned strips or shredded

 

Heat a wok over medium-high heat. Add oil and garlic, cook about 1 minute. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add fish sauce, coconut aminos and lime juice. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes. Toss or garnish with green onion and cilantro.

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

 

1½ lbs. beef flank steak cut into strips

1½ C. beef stock

3-4 cloves garlic finely minced

½ C. soy sauce

1 T. honey

2 T. toasted sesame oil

Salt and black pepper to taste

2 T. arrowroot

3 C. rice cooked

1 T. toasted sesame seeds optional

 

Add flank steak to Instant Pot. In a medium glass bowl, whisk beef stock, garlic, soy sauce, honey, and sesame oil. Season with salt and black pepper, to taste. Pour mixture on top of beef. Cover Instant Pot, lock lid, and seal vent. Cook on “Manual/High” for 10 minutes. Quick release once done cooking. Remove ¼ C. of liquid and stir in the arrowroot. You could also substitute the arrowroot for 2 T. of cornstarch. Use a fork or whisk to combine it together. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits. Serve over white rice or brown rice and enjoy!

Thai Basil Chicken Phyllo Rolls

Thai Basil Chicken Phyllo Rolls

thai8 cloves garlic
1 inch fresh ginger, chopped
4 stalks lemongrass, chopped
1/2 red bell pepper, chopped
1 pound boneless, skinless chicken breast, chopped
2 handfuls Thai basil, divided
1/2-2 tablespoons crushed red pepper
4 teaspoons soy sauce
2 teaspoons fish sauce
1 tablespoon cornstarch
1 lemon, juiced, divided
salt to taste
2 tablespoons olive oil, + additional for brushing phyllo
1 pound phyllo sheets

Topping:

2 eggs
2 tablespoons water
Sesame seeds for garnish

In the bowl of a food processor, add garlic, ginger, lemongrass, and bell pepper. Pulse until finely chopped. Add the chicken breasts and pulse until finely chopped, but not completely ground. Place the mixture in a large bowl. Thinly slice the Thai basil and add 2 tablespoons to the chicken mixture. Stir in crushed red pepper, soy sauce, fish sauce, cornstarch, splash of lemon juice, and salt. Cover and refrigerate for at least 30 minutes. Drizzle olive oil in a large wok or skillet over high heat. Add chicken and cook, stirring constantly and breaking up the pieces, until browned, 5-7 minutes. Remove from heat and stir in remaining lemon juice and Thai basil. Preheat oven to 400 degrees F and line 2 baking sheets with parchment or lightly grease. Remove the phyllo sheets from package and cover with a damp cloth. Place one sheet on work surface and brush with olive oil. Fold in about 1 inch on the long sides. Place a couple of tablespoons of filling across a short side, leaving a 1 inch border. Fold the short end over the filling and fold in the sides again to enclose the filling. Roll the filling to the other end and place seam side down on prepared baking sheet. Repeat with remaining filling and phyllo sheets. In a small bowl, beat eggs with water. Brush the egg mixture over the rolls and sprinkle with sesame seeds. Bake in preheated oven until golden brown, 15-20 minutes. Serve immediately.

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly

 

600 grams pork belly (increase to 700 grams if using bone-in pork belly)

 

2 cloves garlic minced

1 shallot peeled and finely chopped

2 large stalks lemongrass minced (peel the outer layers and use only the lower portion of the stalks)

¼ tsp. ground black pepper

1 tsp. light brown sugar

1 T. honey

1 T. light soy sauce (we used Kikkoman)

1 T. fish sauce

1 T. coconut oil

 

2 T. soy sauce

2 T. lime or lemon juice

1 T. white sugar

2 bird’s eye chilies slit and cut up

 

1 to 2 cucumbers

 

Marinate the pork Rinse the pork belly and pat dry with a kitchen towel. Cut into two-inch cubes. Place in a bowl. Using a mortar and pestle ground all the solid ingredients for the marinade to a paste (or use a mini food processor). Stir in the liquid ingredients to make the marinade. Pour the marinade over the pork belly cubes. Mix well. Cover the bowl and keep refrigerated for 24 hours. Cook the pork. Preheat the oven the 475F. Place a rack over a baking tray. Arrange the pork belly cubes on the rack in a single layer. Grill at 475F for 20 minutes or until done and the edges are lightly charred. Prepare the garnish. While the pork cooks, rinse the cucumber and slice into rings. Stir together all the ingredients for the dipping sauce.

Serve the grilled lemongrass pork belly. Arrange the grilled pork on a platter with the cucumber rings and dipping sauce on the side.

Thai Coconut Curried Salmon with Greens

Thai Coconut Curried Salmon with Greens

salmon2 teaspoons vegetable oil

1 cup thinly sliced onion

2 teaspoons curry powder

1 cup light coconut milk

2 tablespoons sugar

1 tablespoon lime juice

1 tablespoon bottled minced ginger

1 tablespoon fish sauce

2 teaspoons bottled minced garlic

1/2 teaspoon chile paste with garlic

1 (8-ounce) bottle clam juice

1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes

6 cups trimmed watercress (about 2 bunches)

 

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.

 

Crab Salad on Cucumber Rounds

Crab Salad on Cucumber Rounds

44179_original1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)

12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)

1/3 pound shelled cooked crab

1/4 cup thinly slivered shallots

1 tablespoon finely shredded carrot

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped green onion

2 tablespoons lime juice

1 1/2 teaspoons Thai roasted-chili paste (purchased or homemade)

1 teaspoon Asian fish sauce or salt to taste

1 teaspoon sugar

About 8 ounces English cucumber

 

Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup. Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds. In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar. Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

 

Yield: 8 servings

Calories: 36

Fat: .7g

Fiber:

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

 

Glass Noodle Salad with Chicken & Shrimp

Glass Noodle Salad with Chicken & Shrimp

This colorful salad has a light, sweet-tart dressing punctuated by pickled garlic. The salad and dressing can be prepared through step 2 up to 1 day ahead; cover separately and chill.

 

6d746b276ffcdc76b8bbcc1a18d11cdf0 ounces boned, skinned chicken breast

4 ounces dried bean threads (saifun) or dried angel hair pasta

6 ounces shelled cooked tiny shrimp, rinsed

1/2 cup slivered red onion

1/2 cup chopped pickled garlic (purchased or homemade)

1/4 cup slivered red or yellow bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons chopped green onion

3 tablespoons liquid from pickled garlic

3 tablespoons lime juice

2 tablespoons sugar

About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt

5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped

 

In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly. In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste. Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.

 

Yield: 8 Servings

Calories: 157

Fat: .9g

Fiber: 1g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Thai Green Curry Fish

Thai Green Curry Fish

curry-fish-su-1010517-x1 star anise or 3/4 teaspoon anise seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 cup canned coconut milk

Green curry paste

1 3/4 cups fat-skimmed chicken broth

1/2 cup fresh Thai basil leaves or regular sweet basil leaves, rinsed

2 tablespoons Asian fish sauce

1 tablespoon sugar

6 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) 2 teaspoons grated lime peel (green part only)

3 pounds boned, skinned halibut or catfish fillets

1 1/2 tablespoons vegetable oil

2 pounds green beans, rinsed and stem ends trimmed

1 red bell pepper (about 6 oz.), rinsed, stemmed, seeded, and slivered

2 teaspoons cornstarch

6 to 8 cups hot cooked brown or jasmine rice

1/4 cup finely slivered fresh basil leaves

Salt and pepper

 

Break star anise into small pieces. In a 10- to 12-inch frying pan over medium-high heat, stir star anise or anise seeds, cumin, and coriander until fragrant, 2 to 3 minutes. Pour spices into a blender and whirl until finely ground, or pour into a mortar and grind with a pestle. Add coconut milk to frying pan; stir often over medium-high heat until milk is bubbly and fat begins to separate, 2 to 6 minutes (reduce heat if milk splatters out of pan). Add all the curry paste and stir until aromatic, 2 to 3 minutes. Add 1 1/4 cups broth, ground spices, whole basil leaves, fish sauce, and sugar. Rinse kaffir lime leaves, tear each in half, and stir into sauce; set aside. Rinse fish and pat dry; cut into eight equal pieces and arrange in a 12- by 16-inch baking pan. Drizzle oil over fish and turn pieces to coat; set slightly apart. Bake in a 400° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 10 to 15 minutes for halibut, 8 to 10 minutes for catfish. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add beans and cook until almost tender to bite, 3 to 5 minutes. Stir in bell pepper, then drain immediately. Just before fish is done, stir green curry sauce over high heat until hot again. In a small bowl, mix remaining 1/2 cup broth with 2 teaspoons cornstarch. Add to hot curry sauce and stir until it boils and thickens, about 1 minute. If desired, remove kaffir lime leaves. Mound hot rice on eight dinner plates. Lay fish on top and scatter beans and pepper strips around fish. Spoon curry sauce over and around fish. Sprinkle slivered basil over the top. Or serve fish, sauce, and vegetables on a large platter, with rice in a bowl alongside. Add salt and pepper to taste.

 

 

Yield: 8 servings

Calories: 542

Fat: 18g

Fiber: 5.3g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Coconut Tapioca Pudding with Mango

Coconut Tapioca Pudding with Mango

1/3 cup small pearl tapioca

2 1/2 cups coconut milk (light or full-fat; a 13.5-ounce can will contain 1 3/4 cups)

1 egg yolk

1/3 cup granulated sugar

1/4 teaspoon table salt or a heaped 1/4 teaspoon sea salt

1/2 teaspoon vanilla extract or the seeds from a 1-inch segment of vanilla bean

d27c07bfbed5395a9e712afdd9192f6b

1 very ripe mango, peeled, pitted and roughly chopped

2 teaspoons granulated sugar

A squeeze or two of fresh lime juice

 

Optional garnishes

Whipped coconut cream

1/2 cup toasted coconut flakes

Few gratings of lime zest

 

In a medium saucepan, soak tapioca in coconut milk for 30 minutes. Whisk in egg yolk, sugar, salt and vanilla bean seeds, if using (if using extract, you’ll add it in a bit). Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 15 minutes, stirring frequently. Remove from heat and add vanilla extract, if using. [Pudding will be the consistency of thick gravy — i.e. worrisomely thin — going into the cups but after chilling in the fridge, it will set.] Pour into pudding cups to chill for several hours or overnight.

 

Make mango puree: Place mango chunks in food processor with sugar (if using) and lime juice and blend until very smooth, scraping down the sides several times, if needed. Refrigerate puree until needed.

 

Serve with mango puree on top, plus whipped coconut cream, toasted coconut flakes or a few gratings of lime zest.

 

To make whipped coconut cream: This a bit of advance planning. Place 1 can of full-fat coconut milk in the fridge overnight; in most brands, this will cause the coconut fats and thin milk/watery part to separate. Place a small/medium mixing bowl in the freezer, ideally metal. The next day, turn it upside-down before opening it, so that the thickened coconut fat will be at the bottom. Pour off the thin coconut milk; you should have about 1 cup and this can be used towards the 2 1/2 cups needed for your pudding. About 2/3 cup thickened coconut fat will remain at the bottom of the can; scrape this into your chilled bowl, add about 1 tablespoon granulated sugar (for a light sweetness; use more to taste) and beat it with an electric mixer until thick and whipped cream-like. Dollop it over desserts such as this, though you’ll have more than you need for 6 puddings.

 

To toast coconut chips: Heat an oven to 350 degrees F. Spread coconut flakes on a rimmed baking sheet and toast until golden brown and fragrant, about 5 minutes, tossing once if needed to help them brown evenly. Let cool before using.

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Kale and Chicken Egg Rolls with Ginger Soy Dip

Kale and Chicken Egg Rolls with Ginger Soy Dip

8be6a2392279c7bb31b56abc059db6741 1/2 pounds ground chicken
1/2 pound kale leaves, chopped into 1/2-inch pieces
3/4 cup shredded carrot
1 egg
1/2 teaspoon sugar
2 teaspoons fish sauce or soy sauce
2 cloves garlic, finely minced
About 2 dozen 7- to 8-inch egg roll wrappers
Egg white, for sealing wrappers
Vegetable oil, for frying
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
Chili paste, to taste
2 teaspoons sliced scallions

In a medium bowl, combine the chicken, kale, carrots, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes. To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them. In a large frying pan, heat approximately 3/4 inch oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high. Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through. In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well. Serve the egg rolls warm, with the dip on the side.

Note: Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.

Dashimaki Tamago

Dashimaki Tamago

5 eggs

2 tsp. sugar

¼ tsp. salt

½ C. dashi

2 tsp. Japanese soy sauce

Vegetable oil for cooking

Parsley sprigs for garnish

102710-001

Beat eggs until well mixed. Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil. Pour in a third of the egg mixture and tilt pan so it covers entire surface. Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you. When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was. Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan. Cook as before and roll again, this time rolling the first omelet within the second one. Repeat as before, using the remaining beaten egg. Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly. Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Bento, Lunch,

 

Broiled Miso Cod Fingers

Broiled Miso Cod Fingers

¼ C. White or Yellow Miso Paste

¼ C. Mirin

2 T. Sugar

3 tsp. minced, peeled Fresh Ginger

1 tsp. Dark Asian Sesame Oil

4 5-6oz. skinless Cod Fillets

Vegetable oil or nonstick cooking spray

thinly sliced scallions

 

Place the miso, mirin, sugar, ginger, and sesame oil in a 13 by 9-inch baking pan. Add the cod strips and turn them so they are well coated with the marinade. Cover the baking pan with plastic wrap and refrigerate the cod for at least 2 hours; if you can marinate the cod overnight, all the better. Preheat the broiler. Generously oil a rimmed baking sheet or spray it with nonstick cooking spray. Remove the cod from the marinade, using your fingers to scrape off any excess (it’s a rich marinade; too much will be overpowering to the fish, not to mention to your children). Discard the marinade. Arrange the cod strips on the prepared baking sheet at least ½ inch apart. Broil the cod until cooked through and golden brown, 6 to 10 minutes. Sprinkle the cod with the scallions before serving, if desired.

 

from Mom 100 Cookbook

 

Yield:

Calories:

Fat:

Fiber:

 

 

Bacon and Egg Fried Rice

Bacon and Egg Fried Rice

befr3 C. cooked rice

5 slices bacons – chopped into small pieces

3 large eggs

3 green onions – chopped into 1/4 inch pieces

3 T. soy sauce

3 T. vegetable oil or canola oil or peanut oil

Dash pepper

Salt to taste

 

In large skillet fry pieces of bacon until crisp, drain, set aside. Set bacon on a plate and clean the skillet for reuse. Beat eggs in C. and scramble in a little oil in the skillet. Set scrambled eggs on a plate and clean the skillet for reuse. Heat remaining oil in pan and add cooked rice. Toss rice to coat and add some soy sauce. Add eggs, bacon pieces and pepper. Add salt if desired – but remember… the soy sauce is really salty already. Stir and continue to cook for a couple minutes. Add onions at the end so they don’t overcook.

 

 

Yield:

Calories:

Fat:

Fiber:

Thai Red Curry Chicken

Thai Red Curry Chicken

f8ea780e5fb54e7c7ceb6aedbde6f2711 lb. boneless skinless chicken breast, cut into bite-sized chunks
1 T. coconut oil
3 cups coconut milk, light or regular
1 1/2 cups water
3 T. red curry paste
2 baby bok choy, chopped
1 red bell pepper, thinly sliced
1″ knob ginger, grated
1 cup chopped snow peas
2 sweet potatoes, peeled and sliced into 1/4″ thick pieces
1 1/2 tsp. sugar
2 tsp. fish sauce
Juice of 1 lime
1 tsp. salt
Cooked rice or quinoa for serving

Heat the coconut oil in a large heavy-bottomed pot over medium high heat. When hot, add the ginger and sauté until fragrant — 2 minutes. Add the chicken and sear until not quite cooked through. Then, add the curry paste. Mix the ginger, chicken and curry paste together and continue to sauté over high heat for another two minutes. Pour in the coconut milk and water, then add the bok choy, bell pepper, chopped snow peas and sweet potatoes. Bring curry to a boil, then reduce heat and simmer. Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until veggies are soft. This will take about 10 minutes. Serve curry over rice or quinoa.

Spicy Hoisin-Glazed Zucchini

Spicy Hoisin-Glazed Zucchini

fc65ro051-02_xlg3 small or 2 medium zucchini (about 1 lb.)
Kosher salt
1 T. soy sauce
2 tsp. hoisin sauce
2 tsp. dry sherry
1/2 tsp. toasted sesame oil
2 T. peanut or canola oil
1 clove garlic, minced (about 1 tsp.)
Pinch crushed red chile flakes
1/2 tsp. toasted sesame seeds

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with 1/2 tsp. kosher salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut the zucchini into 2-inch lengths. In a small bowl, mix the soy sauce, hoisin, sherry, and sesame oil. Set a large (preferably 12-inch) skillet over medium-high heat for 1 minute. Pour in the peanut or canola oil; when it’s very hot (it should shimmer and ripple), add the zucchini. Sauté, stirring occasionally, until the zucchini browns and softens but doesn’t turn mushy, about 4 minutes. Add the garlic and chile flakes and sauté for 15 seconds. Add the soy mixture and cook, stirring, just long enough for the liquid to reduce and coat the zucchini, about 20 seconds. Sprinkle with the sesame seeds and serve immediately.

Yield: 4 servings
Calories: 90
Fat: 8g
Fiber: 1g