Tag Archives: asian

Pad Thai

24 Feb

By request, here is a great Pad Thai recipe. Don’t be intimidated: it’s really not too difficult. It’s going to require a bunch of ingredients, but the steps are not complicated. If you can have everything ready, so much the better as once you get cooking, things go quickly. I ended up making this dish twice in a week it was so yummy. Feel free to add more veggies if you want more crunch, or more chili powder if you want it to have more heat (or omit it entirely if you want no heat at all!). You can make it vegetarian by replacing the chicken with tofu or add shrimp for some extra protein: any way you make it, it’s going to taste great.

Serves 4.

Ingredients

1 lb boneless chicken breasts, sliced as thinly as possible
1 pkg 5mm rice noodles
6 garlic cloves, minced
2 ts cornstarch
1/2 c soy sauce
1/3 c brown sugar
1/3c fish sauce
2 tb tamarind paste
1/4 ts white pepper
1/2 tb chili powder
1 tb vegetable oil
2 eggs
4 c bean sprouts
1/2 c crushed peanuts
6 green onions, sliced
1 c fresh cilantro
4 lime wedges, for garnish

Directions

1. In a medium bowl, stir the cornstarch and soy sauce together. Add the chicken, stir to coat and put in the fridge while you get everything else ready.
2. Cook the noodles according to the directions on the package. Be sure to stir the noodles every few minutes so they don’t stick together. Drain and set aside.
3. In a small bowl, whisk together the tamarind, fish sauce, brown sugar, white pepper and chili powder until thoroughly combined.
4. Heat oil in a wok or large frying pan to medium-high heat. Add the garlic and cook about 1 minute. Then toss in the chicken and its marinade. Cook for roughly 7 minutes.
5. Remove the chicken from your pan and add the eggs, stirring them constantly so they scramble. Once done, add the chicken back to the pan. Cook both the eggs and chicken together for 1 minute.
6. Add the noodles and sauce to your pan. Using two utensils, toss all the ingredients together so they are thoroughly combined. Cook for 2 minutes, then add the bean sprouts and repeat.
7. Divide the Pad Thai among four bowls. Garnish with peanuts, cilantro and a lime wedge.

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Roast Chicken & Smashed Kimchi Potatoes

13 May

In the mood for something easy, something reliable, but with a twist? Try this recipe from Bon Appétit! I had it whipped up in about 40 minutes from the time I turned on the oven to plating. You can find kimchi in most large grocery stores but I got mine at the Lisa Marie market and it was quite tasty. You could also head on over to Koreatown and have fun going through the markets there!

Serves 4.

Ingredients

1.5 lb small potatoes (new, fingerling, whatever you’ve got)
vegetable oil
salt & pepper
4 bone-in, skin-on chicken thighs
2 garlic cloves, grated
1 jar kimchi (roughly a cup) plus 1/4 c liquid
1 tb rice wine vinegar
4 c greens

Directions

1. Preheat the oven to 450. Toss the potatoes with 1 tb of vegetable oil on a foil-lined baking sheet. Season with salt and pepper. Bake 15 minutes, turning once.
2. Rub the chicken thighs with garlic and season with salt & pepper. Heat 1 tb of oil in a pan to medium-high. Place the chicken skin-side down in the pan and cook until the skin is browned and crisp, 10 minutes.
3. Place the chicken skin-side up on the baking sheet and cook for another 15 minutes until the potatoes are tender and the chicken is cooked through.
4. With a large spoon, gently smash the potatoes. Spoon the kimchi over and roast until warmed through, no more than 5 minutes.
5. In the meantime, combine the reserved kimchi liquid, 2 tb of vegetable oil and rice wine vinegar in  a small bowl.
6. Scatter the greens over the chicken and potatoes, drizzle half of the dressing and toss gently. Plate and finish with the rest of the dressing.

chicken kimchi

Hot Pepper Noodles

11 Apr

I modified the original recipe from Bon Appétit to make it spicier and saucier. It also calls for chicken which would be tasty, but we were looking to make a vegetarian dish. Shrimp would also be excellent!

Serves 2 hungry people.

Ingredients

3 tb oyster sauce hot pepper noodle prep
2 tb chili garlic sauce
1.5 tb soy sauce
1 ts sugar
10 oz dried rice noodles
2 tb vegetable oil
1/2 red bell pepper, cut into 1″ pieces
1/2 yellow/orange bell pepper, cut into 1″ pieces
1 small onion, cut into 1″ pieces
1/2 pint cherry tomatoes, halved
1 egg, beaten

Directions

1. In a small bowl, combine the oyster sauce, chili garlic sauce, soy sauce and sugar.
2. Place the noodles in a large bowl and cover with boiling water. Stir the noodles and cover the bowl for 4 minutes. Drain and rinse under cold water. Set aside.
3. Heat a wok to medium heat and add the oil. Toss in the garlic and cook 1 minute. Add in peppers, onion and tomatoes and half the sauce. Toss to coat and cook 3-4 minutes until vegetables have softened.
4. Add the egg, noodles and the rest of the sauce. Toss constantly until the noodles and vegetables are completely coated. Serve and top with basil, if desired.

hot pepper noodle complete

Steamed Cod in Ginger-Soy Broth

14 Jun

In the ever-expanding search for more fish recipes, I came across this one and gave it a go last night. I decided to add in some sweetness to the original recipe, as both the ginger and rice wine vinegar are both quite pungent. It follows my rules, though: simple, quick and ultimately, pretty damn delicious. I recommend serving it with rice: the sauce in which the fish is cooked is delicious on basmati.

Serves 2.

Ingredients

Cod Fillets

2 cod fillets
3 tb rice wine vinegar
2 tb soy sauce
1 1/2 tb ginger, grated or finely chopped
2 ts hoisin
1 ts sugar
2 scallions
salt & pepper

Directions

1. In a large skillet, combine vinegar, soy sauce, ginger, hoisin and sugar. Bring to a simmer.
2. Salt and pepper the fish and place the fillets in the pan. Bring liquid to a boil.
3. Cover and lower the heat so that the liquid is only simmering. Cook 6 minutes.
4. Meanwhile, slice scallions into 2″ pieces, lengthwise. After the 6 minutes, lift the lid and place the scallions on the fish. Cook one more minute.
5. Remove fish from the pan and plate. Taste sauce and adjust as necessary.
6. Spoon sauce on to fish and, if serving with rice, on to rice.

Finished product!

Asian Pasta

17 Aug

We call this “peanut butter pasta” at home, but that can sound kind of unappealing. My mother-in-law made this a while back and I absolutely dug it. It covers a wide range of flavours – salty, sweet, hot – and is very versatile.

Serves 4.

Ingredients

12 oz spaghetti (or however much you think you need! Some peeps are hungry, okay?)
1/2 green/red/yellow pepper, julienned
1 carrot, shredded
1/2 cabbage (Napa or red. Depends on your preference)
1/2 onion, julienned
1/2 c peanut butter
1/4 c soy sauce
2 tb sesame oil
2 tb cider vinegar
1 tb hot sauce
2 tb olive oil
1 ts salt
1 ts pepper
2 tb sesame seeds (toasted if you have time)
1 scallion, chopped

Directions

1. Set a large pot of water on to boil.
2. Slice (julienne) all the vegetables. (Note: you can really put in any veg you like. It all works!)
3. Whisk together the peanut butter, soy, sesame oil, vinegar and hot sauce. Taste it! You might want to add more of one ingredient depending on your personal preference.
4. The pasta should take 6-8 minutes to cook. Add salt to the pasta water, followed by the spaghetti.
5. Heat the oil in a medium pan to medium heat. Add vegetables, then salt and pepper.
6. Drain the pasta, reserving one cup of the cooking liquid. Add the vegetables and sauce to the pasta. Combine all the ingredients and add some of the reserved water if the sauce is too thick.
7. Plate the dish and sprinkle with the sesame seeds and scallion.

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