category Asian

Turkish Eggs

Turkish Eggs

Ingredients:

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed finely chopped
  • 2-3 stalks (ribs) celery, chopped (you want about the same amount as green bell pepper)
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun/Creole seasoning, or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 can (15-ounce) tomato sauce
  • 1 cup water, about half the can to rinse it out
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley plus sprigs for garnish
  • Lemon wedges
  • Cooked rice, for serving

Instructions:

Step One: In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now

Step Two: Bring a medium saucepan full of water to a boil. Stir in the vinegar

Step Three: Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin

Step Four: When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper

Step Five: Prepare and cook the second egg exactly as you did the first

Step Six: While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat

Step Seven: Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil

Step Eight: Serve immediately with your favorite rustic bread

Story:

Notes: This rustic bread recipe pairs well with these eggs. Any kind of chili crisp oil would be a great topping, like this one.

Nov 29, 2022

Yellow Curry with Chicken and Potatoes

Yellow Curry with Chicken and Potatoes

Ingredients:

  • Step one: Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
  • Step two: Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
  • Step three: Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.

Instructions:

Step one: Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste

Step two: Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce

Step three: Stir in the fish sauce and brown sugar to really take it up a notch

Story:

Notes: For a more vegetable-filled dish, add chunks of carrot with the potatoes. This recipe would go well with naan.

Nov 22, 2022

Beef and Broccoli

Beef and Broccoli

Ingredients:

  • 2 lbs flank steak, sliced very thin
  • 4 cups broccoli, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 cup hot water
  • 5 tablespoons low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 teaspoons cornstarch
  • 3 tablespoons sesame oil

Instructions:

Step one: In a bowl combine together pressed garlic, hot water, soy sauce, brown sugar, cornstarch and sesame oil. Whisk to combine and set aside

Step two: On medium heat, preheat a skillet with 1 tbsp of olive oil. Add sliced broccoli, cook, until it softens. Remove from the skillet and set aside

Step three: Slice beef into long, thin strips. Add 1 tbsp of olive oil to the same skillet where you cooked the broccoli. Add beef until it gets golden brown

Step four: Pour sauce over the beef, and bring the sauce to a light simmer

Step five: Add broccoli back to the skillet. Stir to combine everything together, and cook it for about 3 minutes

Step six: Serve beef & broccoli while it’s still hot. It pairs well with rice

Story:

Notes: This teriyaki sauce can be used for this recipe if you have it in your fridge. Serve with white or fried rice.

Nov 22, 2022

Teriyaki Sauce

Teriyaki Sauce

Ingredients:

  • 1 cup water
  • 5 tablespoons packed light brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1-2 tablespoons honey
  • 1 large clove of garlic, minced
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions:

Step one: Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat

Step two: In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan

Step three: Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out

Story:

Notes: To make this a spicy teriyaki, add some sriracha or red pepper flakes to the saucepan. This sauce will stay good in your fridge for 3 weeks.

Nov 22, 2022

Rice Noodles

Rice Noodles

Ingredients:

  • 1 cup rice flour
  • 1/3 cup tapioca starch
  • Pinch of salt
  • 1 1/3 cup water
  • Oil for brushing

Instructions:

Step one: Mix the rice flour, tapioca starch and a pinch of salt in a large bowl

Step two: Gradually pour in the water and whisk continuously until the mixture turns into a thin batter

Step three: Fill a wok with water. Prepare a steamer basket on top. Turn the heat to medium-high

Step four: Using sesame oil, oil the bottom of a small nonstick pan. Pour the batter mixture on top and place in the steamer basket

Step five: Allow the mixture to steam for five minutes. Now place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil

Step six: Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up

Story:

Notes:

Nov 22, 2022

Vietnamese Noodles with Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken

Ingredients:

Chicken marinade

  • 1 tablespoon olive oil
  • 1.5 lbs chicken thighs
  • 1 stalk lemongrass
  • 2 garlic cloves, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar

Nuoc Cham Sauce

  • 1/4 cup fish sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons whit esufar
  • 1/2 cup water
  • 2 garlic cloves, chopped
  • 1 red birds eye chili, finely chopped
  • 3 tablespoons lime juice

Noodle Bowl

  • 1/2 tablespoon olive oil
  • 7 ounces vermicelli noodles
  • 2 carrots
  • 2 cucumbers
  • 5 cups iceberg lettuce
  • 3 cups bean sprouts
  • Mint leafs
  • Cilantro leafs
  • Sliced red chili
  • Lime wedges

Instructions:

Step one: Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours

Step two: Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking)

Step three: Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total

Step four: Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces

Step five: Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes

Step six: Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together

Step seven: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges

Story:

Notes:

Nov 22, 2022

Miso Glazed Sea Bass

Miso Glazed Sea Bass

Ingredients:

  • 2 tablespoons light miso
  • 1/4 cup mirin
  • 1 tablespoon sugar
  • 1 1/2 teaspoons gluten-free soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 garlic clove, minced
  • 1 thin slice of ginger
  • 1 lb sea bass

Instructions:

Step one: In a small bowl, mix miso, mirin, sugar, soy sauce, sesame oil, garlic, and ginger. Spread the miso mixture over the fish and place it in a covered container. Refrigerate overnight

Step two: When ready to cook, set the oven to 450 degrees. Bake until tender, about 15 minutes, depending on the thickness of the fish

Story:

Notes: Brussel sprouts go well with this dish.

Nov 22, 2022

Naan

Naan

Ingredients:

  • 1 1/2 cup unbleached all-purpose flour
  • 3/4 cup unbleached bread flour
  • 1/2 cup + 2 tablespoons warm water
  • 5 tablespoons full fat, plan greek yogurt
  • 2 tablespoons melted butter
  • 1 1/2 teaspoon instant yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt

Optional Ingredients

  • 2 tablespoons melted butter
  • 1/4 cup cilantro
  • 1/4 parmesan cheese
  • 5 large garlic cloves, chopped

Instructions:

Step One: Measure the flour as precisely as you can. Scrape off the excess from the top of the measuring cup.  In a large bowl or the bowl of a stand mixer, combine all the dough ingredients and mix until shaggy. Knead the dough until it’s smooth, bouncy, and slightly tacky

Step Two: Place the dough in a greased bowl, cover, and let it rise until doubled, about 50 to 60 minutes

Step Three: Divide the dough into eight equal pieces. Shape each into a ball, cover, and let rest for 20 minutes

Step Four: While the dough is resting, preheat a cast iron pan over medium-high heat, or an electric griddle to medium-high

Step Five: On a lightly floured surface, hand stretch or use a rolling pin to roll each ball into a 6” round or 7″ oblong, for thicker naan; or an 8″ round or 10” oblong, for thinner naan. Keep the other pieces covered while working

Step Six: Once the pan or griddle is hot, cook the naan for 30 to 40 seconds, until bubbles form on the top side and the underside browns. Flip it over to brown the other side for 40 to 50 seconds, checking regularly to ensure doneness

Step Seven: Remove the bread from the pan, and brush with melted ghee or butter. Sprinkle with seeds and cilantro, if desired. Repeat with the remaining pieces of dough. Keep the finished naan in a warm oven (200°F), or wrap in foil until ready to serve

Step Eight: Add optional ingredients. My favorite is garlic, parmesan and cilantro

Step Nine: Store naan, well wrapped, at room temperature for two days; freeze for longer storage

Story:

Notes: Serve this along with Indian Chicken Curry for a complete meal.

Nov 22, 2022

Indian Chicken Curry

Indian Chicken Curry

Ingredients:

  • 2 lbs chicken breast or chicken thighs
  • 2 teaspoons salt
  • 1/4 cup cooking oil
  • 1/2 white onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) whole can tomatoes
  • 1 cup plain greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup water
  • 2 teaspoons garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lemon juice

Instructions:

Step 1: Heat a large pot to medium-high heat. Once the pot it warmed up, add 2 tablespoons of olive oil

Step 2: Cut chicken into 1-inch cubes (bite-size pieces). Season with salt

Step 3: Working in batches, add chicken to the pot without overcrowding the pot. Each piece of chicken should touch the bottom of the pot to create a crust. You may need to work in batches. Once a crust has developed, flip the chicken. You will not be cooking the chicken fully on this step. Once both sides have been flipped, remove the chicken to a separate plate for later

Step 4: Reduce the heat of the pot to medium. Add onion, garlic, and ginger. Cook these ingredients until soft and fragrant, and translucent, about 7 minutes

Step 5: Add curry powder, cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir frequently

Step 6: Add tomatoes and yogurt, mix together and allow to heat up for a few minutes. Add 2 tablespoons cilantro and salt, and stir together

Step 7: Add the chicken and all its juices from the plate into the pot. Pour in 1/2 cup of water. Stir everything together. Turn the heat up to medium-high and put a lid on. Cook for about 20 minutes until the chicken is completely cooked

Step 8: Add a squeeze of lemon juice and sriracha to taste

Story:

Notes: This dish is best served with naan and rice.

Nov 18, 2022