Tag: fish sauce

Crispy Tofu with Lemon Grass and Snow Peas

Crispy Tofu with Lemongrass

1 (12 to 16 ounce) block firm tofu, drained and cut into 1 inch
3 tablespoons corn starch
1 teaspoon salt

Add the cornstarch and salt into a zip lock bag. Add the tofu and shake the bag until well coated.

2 tablespoons extra light olive oil

Heat a non-stick frying pan. Saute the tofu till all sides are golden brown, about a minute or two on each side. Place the tofu on to a lined plate.

4 stalks fresh lemon grass, tender part only, minced
3 garlic cloves, minced
1 large yellow onion, cut into 1 inch pieces

Sauce

2 tablespoons tamari
2 tablespoons fish sauce
1 tablespoons chili paste
2 tablespoons palm sugar (or 1 tablespoon honey)
Juice of one navel orange
1 teaspoon corn starch

Mix the tamari, fish sauce, chili paste, palm sugar, orange juice and corn starch in a small bowl. Keep aside.

2 tablespoons extra light olive oil
2 cups snow peas
Juice of a lemon

Heat a wok like saucepan and add the oil. Add the lemon grass and garlic. Saute on high heat for a minute. Add the onion and sauté for another minute.
Add the snow peas and sauté for 2 to 3 minutes. Add the sauce and bring to a boil. Add the tofu and mix well – gently, making sure not to break the tofu.
Sprinkle the lemon juice and serve.

Hamburgers with Thai Flavors

Burgers (Makes about 16 to 18 patties)

3 pounds ground chicken (dark meat)
2 limes, juiced and zested
5 garlic cloves, minced
3 inches ginger, minced
1 teaspoon sesame oil
1 cup cilantro, chopped
1 cup green onions, chopped
3 teaspoons fish sauce
1 cup salted peanuts, chopped
1 tablespoon tamari
2 serrano chilies, chopped
2 teaspoons sriracha sauce
Salt

Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.

Garnish

4 cups wild arugula
3 large tomatoes, sliced
2 small red onions, sliced
12 to 16 brioche rolls, sliced

Mango Pineapple Chutney

1 tablespoon extra light olive oil
1 big shallot, sliced
3 garlic cloves, minced
1 inch ginger, minced
1 cup mango, peeled and chopped
1 cup canned pineapple
½ cup pineapple juice
½ cup mango lemonade
¼ cup apple cider vinegar
1 tablespoon brown sugar
Salt

Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.

To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.

Shrimp Asparagus Bok Choy with Sweet Chili Sauce

A yummy Chinese inspired recipe with delicious asparagus!

Sweet Chili Sauce

½ cup rice vinegar
1 cup water
1 tablespoon sugar or honey
3 garlic cloves, grated
1 teaspoon crushed red pepper flakes
2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
2 tablespoons fish sauce

Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.

1 pound medium shrimp, cleaned and deveined
2 teaspoons salt
1 tablespoon cornstarch
3 tablespoons extra light olive oil
1 bunch bok choy, chopped
1 bunch asparagus, trimmed and cut in 2 inch pieces
3 garlic cloves, grated
1 inch ginger, grated

Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.

Vietnamese Style Chicken

This dish has yummy Vietnamese flavors…

1 pound chicken thighs, cut into 1 inch pieces

Marinade

1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons fish sauce
Juice of one lemon
1 teaspoon Chinese 5 spice powder
1 teaspoon ground cumin
3 garlic cloves, grated

Mix the marinade together and marinate the chicken pieces for at least 2 to 3 hours.

3 tablespons peanut oil
1 tablespoon all purpose flour
1 cup chicken broth

Heat a frying pan with the oil. Add the chicken pieces (reserve the marinade) and brown both sides on high heat for 2 minutes. Add the reserved marinade and the flour. Saute the chicken for a minute and add the chicken broth. Bring to a boil and simmer with lid on for 15 minutes. Take the lid off and bring to a boil and check for seasonings. Serve with vegetable brown rice and sautéed greens.

Green Curry with Tofu

This is the first time I have attempted green curry at home. We always order it in Thai restaurants and really enjoy the flavor. My problem with attempting Thai recipes at home was the numerous ingredients. I finally went to an Asian grocery store and stocked up on galangal which comes frozen and can be stored in your freezer for a long time. It is nice to have fresh kaffir lime leaves and lemon grass but they are not always available. So, I bought frozen lemon grass and stored the fresh lime leaves in the freezer as well. They may not be as aromatic as the fresh ones but it is better than not having them at all. This was a good first try- will keep improving….

1 cup cilantro, chopped
3 garlic cloves, smashed
2 medium shallots, chopped
1 inch galangal or ginger
2 tablespoons lemongrass or zest of 2 limes
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons fish sauce
Juice of one lemon
2 teaspoons honey

Transfer all the ingredients to a food processor and process till a paste is achieved. You may need to add some water to process. Keep aside.

2 tablespoons coconut oil
2 cups cremini mushrooms, sliced
3 to 4 heads small bok choy, whites and greens separated and chopped
1 can coconut milk
Salt
3 or 4 kaffir lime leaves, sliced
¼ cup cilantro, chopped

Heat a wok like saucepan with the coconut oil. Add the green curry paste and sauté on medium heat for 3 to 4 minutes. Add the mushrooms and sauté for another 4 to 5 minutes. Add the bok choy whites and sauté for 2 more mintues. Add the coconut milk and bring to a boil. Add salt and water if needed. Cook on a simmer for 4 to 5 minutes. Check for seasonings and garnish with kaffir lime leaves and cilantro. Serve with soba noodles.

Mango Coconut Green Chicken Curry

2 + 1 tablespoons coconut oil
1 inch ginger, grated
3 garlic cloves, chopped
2 kaffir lime leaves
1 tablespoon green curry paste
1 teaspoon coriander powder
2 cups mango chunks
1 can coconut milk (13 ½ ounces)
2 teaspoons fish sauce
Juice of one lime
1 cup Thai basil, chopped and divided in half
1 medium yellow onion, sliced
1 large red pepper, sliced
1 pound chicken breast, sliced thin
Sugar to taste
Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

Penang Curry- My Version

Panang Curry

A great version to make at home…

Curry Paste

2 to 3 dried chilies, soaked in warm water until soft and seeds removed
1 inch galangal, grated
3 to 4 stalks lemongrass, grated
3 cloves garlic
2 small shallots
2 tablespoons cilantro stems
1 teaspoon coriander seeds
½ teaspoon cumin seeds
¼ cup peanuts
1 teaspoon shrimp paste
1 teaspoon salt

Roast the coriander seeds, cumin seeds and peanuts in a small frying pan till aromatic, about 2 to 3 minutes. Take out and grind in a spice grinder. Add to a mortar and pestle. Add the soft red chilies to the spices in the mortar and pestle.
Add the grated galanga, lemongrass, cilantro stems, garlic and shallots to a small food processor and process till smooth. Add the mixture to the mortar and pestle. Add the shrimp paste to the whole mixture and pound the paste till incorporated together and relatively smooth. Add the salt and keep aside.

1 can low-fat coconut milk
3 to 4 kaffir lime leaves, sliced thin
1 ½ pounds chicken breast, sliced thin on a bias
1 cup haricot verts (green beans), cut into 1 inch pieces
1 teaspoon palm sugar
2 tablespoons fish sauce
Juice and zest of one lime
½ cup basil, shredded

Heat a saucepan on medium heat and add the curry paste. Add ¼ cup of coconut milk and sauté on medium heat while stirring constantly. Make sure the milk does not burn. Keep adding as the liquid evaporates and more is needed. This should take about 4 to 5 minutes. Add the beans and bring to a boil and cook for a minutes. Add the chicken and bring to a boil. Simmer and add the lime leaves, palm sugar, fish sauce, juice and zest of the lime. Mix well and check for seasonings. Turn off as soon as the chicken is cooked through. Garnish with basil and serve with rice.

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