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4th of July Recipes- Thai Style Potato Salad

July 2, 2019

Thai Style Potato Salad1

  • 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
  • 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)

Add to a large serving bowl and keep aside.

Dressing

  • 1 cup peanut butter
  • ½ light coconut milk
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons sriracha sauce
  • 2 limes, juiced
  • 1 tablespoon rice wine vinegar
  • Salt

Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.

Garnish

  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 1 cup salted peanuts, chopped

Top with cilantro, green onions and peanuts. Serve room temperature.

Thai Style Potato Salad

Sesame Glazed Chicken

April 29, 2019

Sesame Glazed Chicken

  • 1 teaspoon black peppercorns

Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.

  • 2 medium shallots, ends cut off
  • 4 garlic cloves
  • 1 teaspoon extra light olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.

  • 1½ pound chicken breast cut into ½ inch pieces
  • 1 tablespoon sweet chili garlic sauce
  • 1 tablespoon tamari
  • 2 teaspoons sesame seeds

Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.

Glaze

  • ½ cup oyster sauce
  • 1 tablespoon tamari
  • ¼ cup rice wine vinegar
  • 1/3 cup apple cider

Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.

  • 2 tablespoons extra light olive oil
  • 1/3 cup green onions, chopped

Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.

Minced Chicken with Black Bean Sauce

January 28, 2019

Minced Chicken with Black Bean Sauce

  • 1 pound minced chicken (thighs)
  • 1 tablespoons tamari
  • 2 teaspoons rice vinegar
  • 2 teaspoons corn starch

Add the chicken to a medium bowl. Dissolve the corn starch in the rice vinegar and tamari. Add the corn starch mixture, mix well and marinate for 2 to 3 hours. Keep refrigerated.

Sauce

  • ¼ cup black bean sauce
  • 2 tablespoons sweet chili sauce

Mix the black bean and sweet chili sauce. Keep aside.

  • 2 to 3 bunches broccolini, cut the tops off and chop; cut the green stalks and chop, keep aside
  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, grated
  • 1 inch ginger, grated

Heat a wok like saucepan with the olive oil. Add the broccolini stalks, ginger and garlic. Saute on high heat for 2 to 3 minutes. Add the minced chicken and cook while separating on high heat. Add the broccolini greens and mix well. Add the black bean sauce and mix well. Bring to a boil and cook for another 2 to 3 minutes. Check for seasonings and serve with rice or noodles.

Crispy Tofu with Lemon Grass and Snow Peas

November 13, 2018

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.

Cauliflower and Yellow Pepper Stir Fry

October 14, 2018

Cauliflower and Pepper Stirfry

 

 

 

 

 

 

 

 

 

1 head of cauliflower, cut into florets

1 tablespoon olive oil

1 tablespoon tamari

Place the florets onto a lined cookie sheet. Drizzle olive oil and tamari. Mix well and broil under a high setting until the florets are golden brown for about 10 minutes.

1 yellow pepper, chopped

1 yellow onion, sliced

4 garlic cloves, chopped

2 tablespoons olive oil

½ cup cilantro, chopped

Sauce

¼ cup ketchup

2 tablespoons sweet garlic chili sauce

2 tablespoons tamari

1 teaspoon hoisin sauce

Mix the ketchup, garlic chili sauce, tamari and hoisin sauce and keep aside.

Heat a large wok like saucepan and add the olive oil. Add the onion and garlic cloves and sauté on medium high heat for 2 to 3 minutes. Add the cauliflower florets and sauté for 4 to 5 minutes. Add the sauce, mix well and cook covered on low heat for 7 to 8 minutes. Take the lid off, check for seasonings and top with cilantro.

Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce

September 30, 2018

Tofu bok choy and mushroom stir fry

  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 1 medium yellow onion, sliced
  • 2 bunches baby bok choy, chopped, whites and greens separated
  • 1 10 oz pack of Cremini mushrooms, sliced
  • 1 package firm tofu, crumbled
  • ½ cup cilantro, chopped

Sauce

  • 1 teaspoon tamarind concentrate
  • 2 teaspoon orange marmalade, melted
  • 1/2 cup orange juice
  • 3 tablespoons tamari
  • 1 teaspoon corn starch

Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.

Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.

Hamburgers with Thai Flavors

August 27, 2018

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.

Thai Style Burgers

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.