From Curves Recipes
Serves 2
Ingredients: 1 oz pasta - angel hair
1/2 chicken breast(s) (1 breast is 4 oz)
1/4 cup(s) cabbage - Napa
1/4 cup(s) cabbage - purple
1/4 pepper(s) - bell (red - medium)
1/4 pepper(s) - bell (yellow - medium))
2 tbsp(s) cilantro - fresh
2 tbsp(s) scallions (green onions)
1/4 cucumber(s)
1/2 cup(s) spinach leaves - fresh
2 tbsp(s) bean sprouts
0.5 oz cashews
2 tsp(s) lime(s)
3/4 tsp(s) ginger- fresh
1/2 tsp(s) garlic - minced
1/4 jalapeno pepper(s)
1 tsp(s) cilantro - fresh
3/4 tbsp(s) oil - olive
3/4 tbsp(s) sauce - soy (low sodium)
3/4 tsp(s) oil - sesame
3/4 tsp(s) sugar - brown
Directions:
1. Cook pasta according to package directions. Drain and cool it.
2. Boil or bake chicken breast. Shred chicken breast and set it aside.
3. Slice cabbage and bell peppers and place them in a large bowl.
4. Chop cilantro, scallions, and cucumber and place them in the same large bowl.
5. Add spinach, bean sprouts and cashews to the bowl.
6. Add pasta and chicken to the bowl.
7. For the salad dressing: juice 1/2 lime, mince ginger, garlic, jalapeno and cilantro (coriander). Whisk in the remaining dressing ingredients.
8. Pour the dressing over the salad. Mix well and serve.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Tuesday, January 14, 2014
Wednesday, April 11, 2012
Paht Thai Noodles
From Quick & Easy Thai by Nancie McDermott
1/4 lb dried rice noodles
3 Tb veg oil
1 Tb coarsely chopped garlic
8-10 medium shrimp peeled & deveined
1/4 lb boneless chicken or pork, cut into bite-sized pieces
3 Tb fish sauce
2 Tb soy sauce
2 Tb sugar
1/2 tea dried red chili flakes
1/4 cup water
1 egg
3 green onions, coarsely chopped
1/4 c coarsely chopped dry-roasted peanuts
2 Tb freshly squeezed lime juice
To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water.
Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.
In a large, deep skillet or a wok, heat 2 Tb of the oil over medium heat until a bit of garlic sizzles at once. Add the garlic, toss well, and then add the shrimp and chicken/pork. Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.
Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar and chili flakes and cook 1 to 2 minutes, tossing now and then. Add a splash or two of the water to prevent sticking.
When the noodles are tender, push them to one side and add the remaining Tb of oil. Add the egg, and once it is almost set, scramble it and push it aside. Add the green onions and toss once or twice until shiny and beginning to wilt.
Sprinkle the peanuts and lime juice over noodles and then toss to mix well (or top with cashew/peanut salad that follows this)
1/4 lb dried rice noodles
3 Tb veg oil
1 Tb coarsely chopped garlic
8-10 medium shrimp peeled & deveined
1/4 lb boneless chicken or pork, cut into bite-sized pieces
3 Tb fish sauce
2 Tb soy sauce
2 Tb sugar
1/2 tea dried red chili flakes
1/4 cup water
1 egg
3 green onions, coarsely chopped
1/4 c coarsely chopped dry-roasted peanuts
2 Tb freshly squeezed lime juice
To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water.
Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.
In a large, deep skillet or a wok, heat 2 Tb of the oil over medium heat until a bit of garlic sizzles at once. Add the garlic, toss well, and then add the shrimp and chicken/pork. Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.
Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar and chili flakes and cook 1 to 2 minutes, tossing now and then. Add a splash or two of the water to prevent sticking.
When the noodles are tender, push them to one side and add the remaining Tb of oil. Add the egg, and once it is almost set, scramble it and push it aside. Add the green onions and toss once or twice until shiny and beginning to wilt.
Sprinkle the peanuts and lime juice over noodles and then toss to mix well (or top with cashew/peanut salad that follows this)
Monday, April 9, 2012
Spicy Cashew Salad
From Quick and Easy Thai by Nancie McDermott
Veg oil for frying
1 cup fresh raw whole cashews (or peanuts)
1/2 tea salt
3 Tb coarsely chopped shallots
3 Tb thinly sliced green onions
2 tea dried red chili flakes
2 Tb freshly squeezed lime juice
Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2-3 inches veg oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4-5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2-3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little whilte you set out a medium bowl and a small serving platter.
Turn the still-warm cashews into the bowl and toss with the salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temp, with small spoons for eating or as finger food.
Veg oil for frying
1 cup fresh raw whole cashews (or peanuts)
1/2 tea salt
3 Tb coarsely chopped shallots
3 Tb thinly sliced green onions
2 tea dried red chili flakes
2 Tb freshly squeezed lime juice
Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2-3 inches veg oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4-5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2-3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little whilte you set out a medium bowl and a small serving platter.
Turn the still-warm cashews into the bowl and toss with the salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temp, with small spoons for eating or as finger food.
Sunday, November 13, 2011
Pacific Ponzu Salmon
From West Coast Cooking by Greg Atkinson
Makes 6 servings
For the Ponzu Sauce
1 grapefruit
1 orange
1 lime
1/4 c sugar
1/4 c soy sauce or tamari
1/4 c rice vinegar
For the Fish
6 salmon fillets, 7 oz each
1 tea fine sea salt
2 Tb vegetable oil
1. make the ponzu sauce. Use a zester to remove teh colorful outer rind from the grapefruit, orange, adn lime; set the zest aside. Juice the fruits and combine the juices.
2. Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has dissolved. It will be carmel colored. Pour in the fruit juice and step back; the mixture will boil and steam rapidly, then settle into a steady boil. Boil for about 2 minutes, swirling the pan now and then to dissolve the carmelized sugar.
3. When the carmelized sugar has dissolved, add the soy sauce and vinegar. Drop in half of the citrus zest and continue boiling the sauce until it is slightly thickened, 1 or 2 minutes. Save the remaining zest for garnish.
4. Pat the salmon fillets dry and sprinkle with sea salt. Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute. Put the oil in the pan; it should be almost smoking hot.
5. Put 2 or 3 of the salmon fillets into the pan, skin side up, and allow the salmon to cook, undisturbed, until the crisp brown crust has formed on the fleshy side of the fish, 4-5 minutes. With a fish spatula lift the fillets out of the pan and set them skin side down on an ungreased baking sheet. Repeat with the remaining fillets. The salmon and sauce can be prepared ahead up to this point and finished just before serving.
6. Preheat oven to 400 and bake the seared salmon fillets until the fish is heated through and the fillets slip easily off their skins, about 5 minutes.
7. Make a puddle of ponzu sauce in the center of each of 6 plates and set a fillet on top of each. Garnish with the reserved zest.
Makes 6 servings
For the Ponzu Sauce
1 grapefruit
1 orange
1 lime
1/4 c sugar
1/4 c soy sauce or tamari
1/4 c rice vinegar
For the Fish
6 salmon fillets, 7 oz each
1 tea fine sea salt
2 Tb vegetable oil
1. make the ponzu sauce. Use a zester to remove teh colorful outer rind from the grapefruit, orange, adn lime; set the zest aside. Juice the fruits and combine the juices.
2. Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has dissolved. It will be carmel colored. Pour in the fruit juice and step back; the mixture will boil and steam rapidly, then settle into a steady boil. Boil for about 2 minutes, swirling the pan now and then to dissolve the carmelized sugar.
3. When the carmelized sugar has dissolved, add the soy sauce and vinegar. Drop in half of the citrus zest and continue boiling the sauce until it is slightly thickened, 1 or 2 minutes. Save the remaining zest for garnish.
4. Pat the salmon fillets dry and sprinkle with sea salt. Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute. Put the oil in the pan; it should be almost smoking hot.
5. Put 2 or 3 of the salmon fillets into the pan, skin side up, and allow the salmon to cook, undisturbed, until the crisp brown crust has formed on the fleshy side of the fish, 4-5 minutes. With a fish spatula lift the fillets out of the pan and set them skin side down on an ungreased baking sheet. Repeat with the remaining fillets. The salmon and sauce can be prepared ahead up to this point and finished just before serving.
6. Preheat oven to 400 and bake the seared salmon fillets until the fish is heated through and the fillets slip easily off their skins, about 5 minutes.
7. Make a puddle of ponzu sauce in the center of each of 6 plates and set a fillet on top of each. Garnish with the reserved zest.
Wednesday, November 9, 2011
Sesame Vinegarette from Lucky Platter
Toast until golden: 1/4 C Sesame Seeds
Mix by hand all ingredients together in small bowl:
1 egg
3.175 oz rice vinegar
3 T honey
1/8 t salt
1 oz sesame oil
Mix by hand all ingredients together in small bowl:
1 egg
3.175 oz rice vinegar
3 T honey
1/8 t salt
1 oz sesame oil
Thursday, January 7, 2010
Sticky Chinese-Style Spareribs
From Hungry Monkey by Matthew Amster-Burton
serves 4
1 rack pork spareribs (about 3 1/2 lbs), trimmed and cut into individual ribs
1 bunch scallions, cut into 2 inch lengths
4 cloves garlic, smashed and peeled
2 star anise
1/4 c rock sugar or 2 Tb granulated sugar
1/2 c soy sauce
1 1/2 c low-sodium chicken broth
2 Tb hoisin sauce
2 Tb rice vinegar
Place all ingredients in a slow cooker and cook on low heat 7-8 hours or until the meat is very tender.
serves 4
1 rack pork spareribs (about 3 1/2 lbs), trimmed and cut into individual ribs
1 bunch scallions, cut into 2 inch lengths
4 cloves garlic, smashed and peeled
2 star anise
1/4 c rock sugar or 2 Tb granulated sugar
1/2 c soy sauce
1 1/2 c low-sodium chicken broth
2 Tb hoisin sauce
2 Tb rice vinegar
Place all ingredients in a slow cooker and cook on low heat 7-8 hours or until the meat is very tender.
Stir-fried Honey Ginger Chicken with Veggies
From Everyday Food Jan/Feb 2010
serves 4
1/4 c honey
2 T rice vinegar
2 T soy sauce
1 lb boneless, skinless chicken breasts or thighs, sliced inot 1/4 inch strips
1/4 c minced peeled fresh ginger
2 garlic cloves, minced
any veggie, such as broccoli, green beans, sweet peppers
cooked rice
fresh cilantro
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high heat until hot. Add 1 Tb oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate. Add 1 Tb oil, ginger and garlic to skillet and stir until fragrant, 30 seconds. Add veggies and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice topped with cilantro.
serves 4
1/4 c honey
2 T rice vinegar
2 T soy sauce
1 lb boneless, skinless chicken breasts or thighs, sliced inot 1/4 inch strips
1/4 c minced peeled fresh ginger
2 garlic cloves, minced
any veggie, such as broccoli, green beans, sweet peppers
cooked rice
fresh cilantro
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high heat until hot. Add 1 Tb oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate. Add 1 Tb oil, ginger and garlic to skillet and stir until fragrant, 30 seconds. Add veggies and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice topped with cilantro.
Sunday, November 22, 2009
Fried Rice
From The Best Recipes in the World by Mark Bittman
4 servings
3 Tb neutral oil
2 eggs, lightly beaten
1/2 lb small peeled shrimp
1/2 lb Barbecued Pork, Chinese sausage, or other meat, chopped into bits
1/2 c chopped scallion
4 c leftover cooked long-grain rice, chilled
1 T soy sauce
3 tea dark sesame oil or toasted sesame seeds
salt and pepper to taste
Heat 1 Tb of the oil in a wok or large skillet over med heat, swirling the oil to coat the wok. Add eggs and scramble, breaking the egg into small pieces, just until set. Remove and set aside.
Raise the heat to high and add the remaining oil. When hot, add the shrimp and cook until they turn pink, just a minute or so. Add the pork and brown lightly, then stir in the scallion. When fragrant, stir in the rice, eggs, and soy sauce. Cook, stirring occasionally, until the rice is heated through, 3-5 minutes. Sprinkle the sesame oil over the rice, season with salt and pepper, and serve.
(optional: add 2 cups frozen peas when adding rice and eggs)
4 servings
3 Tb neutral oil
2 eggs, lightly beaten
1/2 lb small peeled shrimp
1/2 lb Barbecued Pork, Chinese sausage, or other meat, chopped into bits
1/2 c chopped scallion
4 c leftover cooked long-grain rice, chilled
1 T soy sauce
3 tea dark sesame oil or toasted sesame seeds
salt and pepper to taste
Heat 1 Tb of the oil in a wok or large skillet over med heat, swirling the oil to coat the wok. Add eggs and scramble, breaking the egg into small pieces, just until set. Remove and set aside.
Raise the heat to high and add the remaining oil. When hot, add the shrimp and cook until they turn pink, just a minute or so. Add the pork and brown lightly, then stir in the scallion. When fragrant, stir in the rice, eggs, and soy sauce. Cook, stirring occasionally, until the rice is heated through, 3-5 minutes. Sprinkle the sesame oil over the rice, season with salt and pepper, and serve.
(optional: add 2 cups frozen peas when adding rice and eggs)
Friday, November 13, 2009
Bibimbop
From Hungry Monkey by Matthew Amster-Burton (altered slightly)
Serves 4
Marinade
1/4 c soy sauce
1 1/2 Tb sugar
2 Tb finely grated Asian pear or Granny Smith Apple
1 scallion, thinly sliced
1 med clove garlic, minced
2 Tb toasted sesame seeds
2 Tb sesame oil
1/2 Tb ground black pepper
1 lb beef flank steak, halved lengthwise, then cut crosswise into very thin slices (or pick up beef for sukiyaki/hotpot from an Asian grocery
8 oz bean sprouts
3 carrots, thinly sliced
4 eggs
peanut oil
10 cups hot cooked medium-grain (Calrose) rice, from about 3 1/2 cups uncooked rice
8 oz napa cabbage kimchi
gochunjang or sriracha
1. Combine soy sauce, sugar, pear/apple, scallion, garlic, sesame seeds, oil, and pepper in a bowl. Add the meat and refridgerate for at least 2 hours, up to 24 hours.
2. Put the carrots in a skillet with a bit of oil over medium-high heat and cook until a little soft.
3. Push the carrots to the edges of the skillet and add meat in batches cooking until no pink remains on the meat. Set aside meat and carrots.
4. Add bean sprouts to the pan and cook until just soft. Set aside.
5. Add peanut oil to skillet and cook eggs, runny yolk is best.
6. Place 2 1/2 cups of rice in each bowl. Top each with 1/4 of the beef, sprouts, carrots and kimchi. Place a fried egg in the middle of each.
7. Individuals can add gochujang to taste and stir everything together including the egg.
Serves 4
Marinade
1/4 c soy sauce
1 1/2 Tb sugar
2 Tb finely grated Asian pear or Granny Smith Apple
1 scallion, thinly sliced
1 med clove garlic, minced
2 Tb toasted sesame seeds
2 Tb sesame oil
1/2 Tb ground black pepper
1 lb beef flank steak, halved lengthwise, then cut crosswise into very thin slices (or pick up beef for sukiyaki/hotpot from an Asian grocery
8 oz bean sprouts
3 carrots, thinly sliced
4 eggs
peanut oil
10 cups hot cooked medium-grain (Calrose) rice, from about 3 1/2 cups uncooked rice
8 oz napa cabbage kimchi
gochunjang or sriracha
1. Combine soy sauce, sugar, pear/apple, scallion, garlic, sesame seeds, oil, and pepper in a bowl. Add the meat and refridgerate for at least 2 hours, up to 24 hours.
2. Put the carrots in a skillet with a bit of oil over medium-high heat and cook until a little soft.
3. Push the carrots to the edges of the skillet and add meat in batches cooking until no pink remains on the meat. Set aside meat and carrots.
4. Add bean sprouts to the pan and cook until just soft. Set aside.
5. Add peanut oil to skillet and cook eggs, runny yolk is best.
6. Place 2 1/2 cups of rice in each bowl. Top each with 1/4 of the beef, sprouts, carrots and kimchi. Place a fried egg in the middle of each.
7. Individuals can add gochujang to taste and stir everything together including the egg.
Tuesday, May 5, 2009
Clay-Pot Miso Chicken
From www.epicurious.com
Makes 4 generous (main course) servings
2 1/2 lbs chicken thighs, with skin and bone
½ c wood ear mushrooms
5cups water, divided
About 2 cups reduced-sodium chicken broth
1stalk burdock root (sometimes called gobo)
1/2 teaspoon distilled white vinegar or fresh lemon juice
1 and one 1/2 tablespoons canola oil
1 large onion, coarsely chopped
1 lb fresh shiitake mushrooms, stems discarded, large caps quartered
1 and one ½ tablespoons finely chopped peeled ginger
1 and one ½ tablespoons finely chopped garlic
1/2 cup mirin (Japanese sweet rice wine)
1/2 cup white miso (also called shiro miso)
1/4 cup soy sauce
1/2 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (8 cups)
Accompaniment: steamed rice
Garnish: chopped scallions
Preheat oven to 500°F with rack in middle. Pat chicken dry, then roast, skin side up, in 1 layer in a shallow baking pan until skin is golden brown, 35 to 40 minutes. While chicken roasts, soak wood ear mushrooms in 2 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.
Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 2 cups liquid. Reduce oven to 300°F and move rack to lower third. Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 1 cup water.
Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes. Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 2 cups water. Bring to a boil, skimming off any froth. Cover pot and braise in oven until chicken is tender, about 1 hour.
Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls over rice.
Springtime Hot Pot
Ingredients: (Include as few or as many as you desire)
konbu (dried kelp)
negi (Japanese leek)
shungiku (chrysanthemum leaves)
hakusai (Napa cabbage)
fresh shiitake mushrooms
fresh shimeji mushrooms
fresh enoki mushrooms kuzukiri (arrowroot starch noodles) or thin rice noodles
medium tofu daikon radish (for grating)
ponzu (citrus, soy sauce and vinegar based condiment) beef or pork sliced paper thin (Uwajimaya sells it already sliced and labeled “for sukiyaki” or “for hotpot”) garlic chili sauce, if desired
Preparation:
About two hours before dinner, soak two 2-inch pieces of konbu in a stockpot-full of cold water. About an hour before dinner, soak the kuzukiri noodles in a bowl of cold water. Now grate the daikon radish and cut all the other ingredients into bite-size pieces and artfully arrange on serving plates. Just before dinner, bring the stockpot with the konbu to a simmer -- but don't boil.
To serve:
Place the donabe on a portable burner on the dining table, surrounded by plates of ingredients. Gather your guests around. Arrange the first round of ingredients in the donabe, fill with the konbu broth, cover and bring to a boil. Once boiling, serve in bowls, topped with grated daikon and a hit of ponzu and garlic chili sauce. Eat. Repeat.
(This is a fairly traditional Japanese recipe, but I found it on www.japanesefoodreport.com)
Monday, February 23, 2009
Green Onion Pancakes
From Judy Fu's Snappy Dragon
An appetizer, snack or side dish. Makes 4 pancakes
Ingredients: 3 C. and 2T flour
1 cup boiling water
4 T vegetable oil
1/3 cup cold water
2 tsp. salt (to taste)
4 T chopped green onions
vegetable oil for frying
1. In a large bowl, mix flour and boiling water. Let mixture rest for 5 min.
Add cold water, knead dough, and let rest for 15 minutes.
2. Divide dough into four equal portions.
FOR EACH PORTION: on a lightly floured board, roll dough out to a 10" circle; spread 1 T oil onto the round and then sprinkle with 1/2 tsp. salt (to taste), and 1 T green onions.
3. Roll the pancake up like a jelly roll, then coil into a snail shape.
This creates the layers that give the pancakes their wonderfully flaky texture.
(If planning ahead, the pancakes can now be wrapped in plastic
and refrigerated for up to 24 hours. For the rest of us, it’s on to the next step).
4. Using a rolling pin, roll out the dough "snail" to a 9" round and fry in an oiled 9" non-stick pan until golden brown and crispy on both sides. A bit more oil may be brushed on before frying second side, to ensure a golden brown color. Cut pancake into eight pie-shaped wedges.
An appetizer, snack or side dish. Makes 4 pancakes
Ingredients: 3 C. and 2T flour
1 cup boiling water
4 T vegetable oil
1/3 cup cold water
2 tsp. salt (to taste)
4 T chopped green onions
vegetable oil for frying
1. In a large bowl, mix flour and boiling water. Let mixture rest for 5 min.
Add cold water, knead dough, and let rest for 15 minutes.
2. Divide dough into four equal portions.
FOR EACH PORTION: on a lightly floured board, roll dough out to a 10" circle; spread 1 T oil onto the round and then sprinkle with 1/2 tsp. salt (to taste), and 1 T green onions.
3. Roll the pancake up like a jelly roll, then coil into a snail shape.
This creates the layers that give the pancakes their wonderfully flaky texture.
(If planning ahead, the pancakes can now be wrapped in plastic
and refrigerated for up to 24 hours. For the rest of us, it’s on to the next step).
4. Using a rolling pin, roll out the dough "snail" to a 9" round and fry in an oiled 9" non-stick pan until golden brown and crispy on both sides. A bit more oil may be brushed on before frying second side, to ensure a golden brown color. Cut pancake into eight pie-shaped wedges.
Monday, December 1, 2008
Padd Thai Bann Gog (Bangkok-Style)
From Cracking the Coconut by Su-Mei Yu
makes one generous serving
1/4 c vegetable oil
3 large cloves garlic, minced
2-3 oz dried wide rice noodles, softened in warm water
1 c water (or as needed)
2 Tb rice vinegar or cider vinegar
1 tea fish sauce
1/3 c diced fried tofu
1 Tb salted Tien Jing cabbage or salt-packed capers, rinsed and dried
2 Tb unsalted peanuts dry-roasted and ground
1/2 tea Roasted dried chili powder or chili flakes
1 Tb sugar
1/4 lb fresh bean sprouts (1 c)
10-12 blades Chinese chives or 2 whole scallions, cut into 1 inch lengths
1 large egg
Heat a wok over high heat for 1-2 minutes. Add 3 Tb oil and the garlic and cook, stirring to prevent burning, until the garlic is golden. Lower the heat to medium, add the noodles, and cook, stirring with two spatulas to separate the noodles. If the noodles start to clump, lower the heat and add 1 Tb water, stirring and tossing. Continuing to add water 1 Tb at a time if necessary, stir-fry until the noodles are cooked by not soggy. Add the vinegar, fish sauce, tofu, and salted cabbage and continue to cook, stirring for 1 minute. Sprinkle the peanuts, chili powder and sugar on top of the noodle mixture and stir to mix, then quickly mix in the bean sprouts and Chinese chives. Push the noodle mixture to one side of the wok and add the remaining 1 Tb oil to the center of the skillet. Break the egg directly in to the oil and scramble it lightly. When the egg begins to set, push the noodle mixture back on top of the egg, then slide the noodle mixture onto a serving platter.
makes one generous serving
1/4 c vegetable oil
3 large cloves garlic, minced
2-3 oz dried wide rice noodles, softened in warm water
1 c water (or as needed)
2 Tb rice vinegar or cider vinegar
1 tea fish sauce
1/3 c diced fried tofu
1 Tb salted Tien Jing cabbage or salt-packed capers, rinsed and dried
2 Tb unsalted peanuts dry-roasted and ground
1/2 tea Roasted dried chili powder or chili flakes
1 Tb sugar
1/4 lb fresh bean sprouts (1 c)
10-12 blades Chinese chives or 2 whole scallions, cut into 1 inch lengths
1 large egg
Heat a wok over high heat for 1-2 minutes. Add 3 Tb oil and the garlic and cook, stirring to prevent burning, until the garlic is golden. Lower the heat to medium, add the noodles, and cook, stirring with two spatulas to separate the noodles. If the noodles start to clump, lower the heat and add 1 Tb water, stirring and tossing. Continuing to add water 1 Tb at a time if necessary, stir-fry until the noodles are cooked by not soggy. Add the vinegar, fish sauce, tofu, and salted cabbage and continue to cook, stirring for 1 minute. Sprinkle the peanuts, chili powder and sugar on top of the noodle mixture and stir to mix, then quickly mix in the bean sprouts and Chinese chives. Push the noodle mixture to one side of the wok and add the remaining 1 Tb oil to the center of the skillet. Break the egg directly in to the oil and scramble it lightly. When the egg begins to set, push the noodle mixture back on top of the egg, then slide the noodle mixture onto a serving platter.
Friday, August 29, 2008
Caramelized Black Pepper Chicken
From Food and Wine magazine, September 2008
4 servings
1/2 c dark brown sugar
3 Tb Asian fish sauce
1/4 c water
3 Tb rice vinegar
1 tea minced garlic
1 tea finely grated fresh ginger
1 tea coarsely ground pepper
2 fresh Thai chiles, halved
1 Tb canola oil
1 shallot, thinly sliced
1 lb skinless, boneless chicken thighs, cut into 1 inch pieces
4 cilantro sprigs
1. In a small bowl, combine the brown sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
2. Heat the oil in a large, deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken adn simmer over high heat until the chicken is cooked through, about 10 mintues. Transfer to a bowl and garnish with the cilantro.
Serve with Jasmine rice.
4 servings
1/2 c dark brown sugar
3 Tb Asian fish sauce
1/4 c water
3 Tb rice vinegar
1 tea minced garlic
1 tea finely grated fresh ginger
1 tea coarsely ground pepper
2 fresh Thai chiles, halved
1 Tb canola oil
1 shallot, thinly sliced
1 lb skinless, boneless chicken thighs, cut into 1 inch pieces
4 cilantro sprigs
1. In a small bowl, combine the brown sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
2. Heat the oil in a large, deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken adn simmer over high heat until the chicken is cooked through, about 10 mintues. Transfer to a bowl and garnish with the cilantro.
Serve with Jasmine rice.
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