Asian

Sunny San Diego and a Smoked Salmon Sushi Bowl With Crispy Kale

salmonsushi Vacations are a glorious thing.  Instead of worrying about bills or what to make for dinner every day, I spend more time worrying about what shoes to wear each day.  Sunny San Diego was beautiful – as it usually is.  We were there to pet sit for Mister’s sister but we took advantage and turned it into a vacation for the two of us.  It was a balmy 68 degrees during the day and cooled off to a mild 64 degrees at night.  Perfection.

pier1

We stayed in a neighborhood within walking distance to beach.  The sights and smells of the ocean were therapeutic to say the least.  Mountainous Colorado is a wonderful place to live but it lacks numerous large bodies of water.  I have missed the water so.  I could have walked along the beach – soaking in the sun, picking up seashells, digging my toes into the sand – all vacation long (believe me, we did plenty of that!), but there were loads of other sights and sounds to enjoy too.

We attended a BBQ on the beach with family and friends and took a scenic bike ride around Mission Bay.  We visited local shops and indulged in some local brews too.  We also ate so much delicious food!!  I can’t believe we ate so much in the short time we were there.  Have you ever heard of a California Burrito?

caliburrito

The name is a bit deceiving because I haven’t seen a California Burrito outside of San Diego.  Anywho, it’s a burrito filled with carne asada, cheese and pico de gallo.  Your typical burrito… except that it features crispy french fries inside of the tortilla as well!  It sounds too good to be true, right?  It almost is.  I DREAM of California Burritos outside of San Diego constantly.

We also attended a poke festival with a few of the coolest Filipinos I know.  We stuffed our faces full of fresh ahi poke, yellowtail poke, salmon poke and (fill in the blank) poke.

loco

When our stomachs were bursting, we walked until we made room, then filled the spaces with more Hawaiian-themed treats like spam musubi, loco moco, shaved ice, kona coffee and mango pastries.  Yum, yum and yum!

sdnight

It was great to spend time with family and meet new friends but it is also nice to be home.  There is just something completely comforting about sleeping in your own bed.  After so much delicious food in California, we were due for a light meal.  This smoked salmon sushi bowl hit the spot.  You can easily make this vegetarian by omitting the salmon.  It will still be light and flavorful and you wont be able to stop eating it.

Enjoy!

Smoked Salmon Sushi Bowl With Crispy Kale

Smoked Salmon Sushi Bowl With Crispy Kale

Ingredients

  • 2-3 kale leaves
  • olive oil
  • cooked brown rice (3/4 cup, or so, per bowl)
  • rice vinegar
  • pinch of sugar
  • salt & pepper
  • toppings of your choice (avocado slices, edamame, pickled ginger, toasted sesame seeds, chopped nori, smoked salmon)
  • soy sauce mixed with a bit of rice vinegar and sesame oil, for serving

Directions

  1. Toss kale with olive oil and salt and bake in a 400 degree oven until crispy but not completely charred (6-7 minutes or so, check often, you may need to rotate it halfway). Chop and set aside.
  2. Toss rice with just a bit of rice vineger and a pinch of sugar. Place the rice in bowls and assemble your toppings.
  3. Mix soy sauce with a bit of rice vinegar and sesame oil and serve in little bowls on the side
http://foodiemcbooty.com/sushi-bowl-with-crispy-kale/

Recipe adapted from Love and Lemons.

Crispy Tofu with Beans and Edamame {Vegan}

crispy tofu green beans edamame

You’ve seen tofu at restaurants.  You may have already eaten tofu yourself.  Tofu is just about everywhere these days.  Tofu is a soy product that is one of the easiest and healthiest food to cook.  It’s packed with protein and has such a mild flavor that you can influence it’s flavor profile however you want.  If you want to make restaurant-quality (a.k.a. really tasty) crispy tofu at home, there are a few steps you need to take.

1.  Purchase extra-firm tofu

Slice open the package and cut the tofu into thick rectangles or cubes.  Lay each piece on a dish towel or layers of paper towels, then place another dish towel or paper towels on top of the tofu.  Set a cookie sheet on top to squeeze some of the moisture out.  You shouldn’t have to go to extremes here, because you purchased extra-firm tofu.

2.  Make the surface of your tofu as dry as possible

Like anything you cook in hot oil, you want to make sure you’re not adding any unwanted moisture to the pan.  Dry, dry, dry your tofu.  Wipe it dry, or better yet toss your tofu in corn starch.  I’ve cooked tofu both ways and to me the only difference between the two are that adding corn starch to your tofu prevents dangerous and unpleasant sputtering.

3.  Use a cast-iron skillet to pan fry your tofu

If you want crispy tofu, you really need a pan that has an evenly heated surface area.  For me, that is my seasoned cast-iron skillet.  Add a layer of oil, heat it up, and gently drop your tofu in.  Fry all sides of the tofu until golden brown and crispy.

crispy tofu green beans edamame

Boom!  Extra crispy tofu.  Just remember, if you plan to use your tofu in a stir-fry or with something saucy, set the tofu aside first.  Then cook all of the remaining ingredients and add the tofu back in at the last minute so it remains crispy as long as possible.

Crispy Tofu with Beans and Edamame

Crispy Tofu with Beans and Edamame

Ingredients

  • 1 block extra firm tofu
  • cornstarch
  • 1/2 cup green beans, cut into 1-inch pieces
  • 1/2 cup shelled edamame
  • 1 large tomato, seeded and finely chopped
  • 1 small onion, finely chopped
  • 1 Tablespoon tomato paste or ketchup
  • 1 Tablespoon Sri Racha (or to taste)
  • 3 cloves garlic, minced
  • 1 teaspoon tamarind paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chilli powder
  • 2 teaspoons coriander
  • 2 Tablespoons vegetable or peanut oil
  • salt, to taste
  • Green onions, garnish (optional)

Directions

  1. Cut the tofu into 1/2-inch thick rectangles and pat dry with a kitchen towel or paper towel. Toss the tofu in cornstarch until coated. Heat oil in a skillet over medium to medium-high heat, until the oil is just shimmering. Carefully place the tofu pieces into the oil. Lightly fry the tofu until golden brown on one side, then flip with a slotted spatula. Once golden brown on both sides, drain the tofu on a paper towel and set aside. Lower the heat of the pan to low and wait a few minutes.
  2. In the same oil, add the onions. Fry lightly until the onions turn soft and transparent. Take care not to burn them by maintaining the heat at low to medium-low. Add the garlic and cook for another minute, stirring to prevent burning.
  3. Add the turmeric, coriander, chilli, salt, and tamarind paste and fry for about a minute. Then add the chopped tomatoes, tomato paste, sri racha (if using), beans and edamame and cook until the tomatoes break down and the oil separates from the sauce, about 5 minutes. Taste the beans, the beans should be more than half cooked at this stage. Taste the sauce and adjust seasoning as needed.
  4. Finally add the fried tofu and mix well. Simmer for a minute to reheat the tofu, remove from the heat, garnish wtih green onions and serve warm with rice or rice noodles.
http://foodiemcbooty.com/crispy-tofu-with-beans-and-edamame/

Recipe adapted from Cooking and Me.

Asian-Glazed Chicken Drumsticks

I have many moments throughout my day where I find myself bouncing around on some of my favorite food blogs and I always manage to end up on Skinny Taste.  I was looking for something to do with the chicken drumsticks that had been thawing in my fridge for two days and came across this finger-licking good recipe!  This glaze is amazing.  If you have ever ordered teriyaki glazed wings at your favorite wing joint, this recipe is for you (yeah, I’m talking to YOU).  Gina (from Skinny Taste) recommends using this glaze on drumsticks, wings or thighs.  Anything with a bone really.

My Mister was especially thrilled to hear that I used Sriracha hot sauce in this recipe.  That boy could put this hot sauce on anything … and he does.  It is super tasty, so I don’t blame him there but if you’re not a big heat junkie you can always omit the hot sauce from this recipe.  Personally, we added a bit more than the recipe calls for but that’s just us.

Asian-Glazed Chicken Drumsticks

Rating: 51

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yields: 4 servings

Serving Size: 2 drumsticks

Calories per serving: 213

Fat per serving: 4.7g

Asian-Glazed Chicken Drumsticks

Ingredients

  • 8 medium chicken drumsticks, skin removed
  • olive oil spray (I used my Misto)
  • 1 cup water
  • 1 tbsp Sriracha hot sauce (more or less to taste)
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 4 tsp agave nectar (or sugar)
  • 3 cloves garlic, crushed
  • 1 tsp ginger, grated
  • 2 tbsp chives or scallions, chopped
  • 1 tsp sesame seeds

Directions

  1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
http://foodiemcbooty.com/asian-glazed-chicken-drumsticks/

Ginger-Chili Edamame

I often order edamame at sushi bars.  A bowl of edamame is an invitation to play with your food.  Pick it up with your fingers, suck out the delicious seeds that live inside of that tough, outer-shell, and lick your fingers clean.  The only thing that can make edamame better is a delicious sauce that you toss the edamame in.  This is my humble opinion of course.

This sauce takes seconds to whip up and for this American-Asian, these are ingredients that are typically lying around in my fridge and pantry.

Ginger-Chili Edamame

Rating: 51

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Yields: About 12 servings

Serving Size: 2 tablespoons edamame, 1 teaspoon sauce

Calories per serving: 46

Fat per serving: 2g

Ginger-Chili Edamame

Ingredients

  • 1 (12-ounce) bag frozen unshelled edamame
  • 3 teaspoons grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 4 teaspoons sesame oil
  • 2 teaspoons Thai chile sauce
  • 2 tablespoons honey
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons SriRacha hot sauce, optional

Directions

  1. Prepare edamame according to package directions. Set aside.
  2. Whisk together remaining 6 ingredients; serve with edamame.
http://foodiemcbooty.com/ginger-chili-edamame/

Sticky Rice and Lap Cheong {Chinese Sausage}

If you’ve never had Chinese sausage, you are in for a special treat today.  Chinese sausages are dried and are made with sweetened pork and various spices.  They have a very high fat content, which becomes ideal when they steam with your rice and flavor the entire pot.  I usually have my friends pick up a few packs of them for me when they visit Hong Kong or San Francisco.  If you aren’t planning a trip to either of those places anytime soon, you can order them online here.

There are two types of Chinese sausages.  One is red and made purely out of pork (pictured above). The other is darker in color and is made out of liver (typically duck liver).  There are different varieties of each too.

Whichever you prefer, these sausage keep for a long time and are super versatile.   Add them to stir-frys, in soups, asian meatballs, or make Sticky Rice.

The recipe below is very forgiving.  Add or omit ingredients as you see fit.  This is the base recipe I use when I make this dish.

Sticky Rice and Lap Cheong {Chinese Sausage}

Rating: 51

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours, 25 minutes

Yields: 8 to 10 servings

Sticky Rice and Lap Cheong {Chinese Sausage}

Ingredients

  • 3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
  • 1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
  • 5 Chinese sausages* (6 to 8 oz total)
  • 1 tablespoon peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
  • 1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
  • 1/3 cup Chinese rice wine or medium-dry Sherry
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons Asian sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups reduced-sodium chicken broth

Directions

  1. Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
  2. Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
  3. Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
  4. Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
http://foodiemcbooty.com/sticky-rice-and-lap-cheong-chinese-sausage/

Recipe adapted from Epicurious

Shrimp and Tofu Pad Thai

Pad Thai is one of my favorite dishes to order at a Thai restaurant.  For some reason I can never quite master this recipe at home.  I don’t know what their secret is but this time around I came pretty darn close.

Most Pad Thai sauces call for tamarind, sugar, fish sauce, vinegar, tomato paste and chili pepper.  Unfortunately I could not find tamarind to make my own Pad Thai sauce at my average grocery store, so I had to use Pad Thai sauce from the store.  Maybe that’s where the real magic resides.

Shrimp and Tofu Pad Thai

Rating: 41

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yields: 3 servings

Shrimp and Tofu Pad Thai

Ingredients

  • 1/2 package of Thai rice noodles, fettuccine width (8 oz)
  • 1/2 pound of medium shrimp, peeled and deveined
  • 1/2 package of extra firm tofu (7 oz), sliced into 1″ long matchsticks
  • 2 tablespoons cooking oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 eggs
  • 1/3 cup pad thai sauce
  • 1 tablespoon fish sauce
  • 1 cup bean sprouts
  • 1/4 cup fresh cilantro and/or Thai basil, chopped
  • 1/2 cup Chinese chives, thinly sliced into 2″ long matchsticks
  • 1/2 cup peanuts, chopped
  • 1/2 lime
  • Ground black pepper and red crush pepper to taste

Directions

  1. Soak the rice noodles in lukewarm water for 7-10 minutes, and then drain and set aside. The noodles should be flexible and solid, not soft and completely expanded. The noodles will continue to cook when you start stir-frying so if in doubt, undersoak.
  2. Heat up your wok or large pot over medium-high heat. Fry the peanuts in the dry pot until toasted and then set aside for later use.
  3. Leave the heat on medium-high and add the oil to your wok. Mix in the garlic, shallots, and tofu and stir fry until they start to brown. Add the shrimp and sauté until pink.
  4. Make room for the egg by pushing the shrimp and tofu to the edges of the wok, and crack the egg in the middle. Scramble the egg until almost completely cooked.
  5. Add the noodles and the pad thai sauce to the wok. Stir quickly to avoid sticking. Mix in the bean sprouts, scallions, and cilantro/thai basil. You can set some herbs aside for garnish later. The noodles should be very soft and tangled. Add ground black pepper and red crushed pepper flakes to taste. Here is where you can tweak with more sauce, heat, sweetness, etc.
  6. Transfer to a serving platter and sprinkle the roasted peanuts on top. Garnish with fresh herbs and serve with a lime wedge.

Notes

If you need to double the recipe, I’d recommend using two woks or two large pots, otherwise you will have noodles and bean sprouts flinging everywhere.

http://foodiemcbooty.com/tofu-and-shrimp-pad-thai/

Recipe adapted from FoodComas.com
Photo courtesy of gastronomersguide.com

Filipino Pork Adobo

Because national Asian/Pacific American Heritage Month is wrapping up, I thought I would post what is considered by many to be the Philippine’s national dish.

Pork Adobo is pork cooked in soy sauce, vinegar and garlic.   There are many varieties of Filipino Adobo too, depending on which region you’re visiting – some use ginger or coconut milk in addition to these ingredients.  Adobo is not limited to pork either.  Many people use chicken, beef, seafood, and/or vegetables as well.  It all depends on your tastes (or in this case, my family’s tastes).

Enjoy!

This recipe was inspired from a recipe my wonderful sister gave me.  Thanks Lina!

Filipino Pork Adobo

Rating: 41

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yields: 4-6

Filipino Pork Adobo

Ingredients

  • 2 pounds pork butt or shoulder, cut into 1-inch cubes
  • 9 cloves of garlic, minced and divided
  • 1 medium-sized onion, sliced
  • 2 whole dried bay leaves
  • 1 cup vinegar (half spicy vinegar if you have it)
  • 1/2 cup soy sauce
  • 1/2 teaspoon black whole peppercorns
  • salt to taste
  • 2 tablespoons oil, for cooking

Directions

  1. Marinate the pork in soy sauce, bay leaves, 6 cloves garlic, and 1/2 of the sliced onion for 30-60 minutes. Drain the pork and keep the marinade aside.
  2. In a large saucepan over medium heat, sauté the remaining garlic in the oil until fragrant, a minute or two. Add the remaining onion and saute until translucent.
  3. Add pork and sauté until juice starts to come out. Add the marinade and peppercorns. Mix well. Simmer on low for 35-40 minutes or until the pork is tender. Add water if necessary. Add the vinegar and simmer for another 10 minutes.
  4. Add salt to suit your taste (usually the soy sauce makes the dish salty enough for me). Serve hot with steamed rice.

Notes

Put your bay leaves and peppercorn in a tea-ball or a piece of cheesecloth so you can remove these easily when you're done.

http://foodiemcbooty.com/filipino-pork-adobo/

Photo Props: PeachesandDonuts.Blogspot.com

Thai Basil Meatball Lettuce Wraps

From what I’ve gathered, my Thai Basil Meatball recipe is one of Mister’s favorites.  He always eats too many of them and pats his tummy when he’s finished his third plate.  Being Spring and all, I decided to bring these back but in a lighter form.

Instead of serving this with heavy thai noodles or steamed rice, we wrapped each meatball in a small piece of lettuce instead.  The crisp lettuce added a new crunchy element to this dish and happy taste-buds were born!  I’m going to try adding some crispy Asian noodles next time for some major crunch action.  Granted,  I’ll use any excuse to buy those crispy noodles.  I could snack on those all day if I had access to them.

{crunch crunch munch crunch}

Thai Basil Meatball Lettuce Wraps

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yields: Serves 4

Thai Basil Meatball Lettuce Wraps

Ingredients

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped basil (sweet or thai)
  • 2 teaspoons hot chili sauce (like Sriracha)
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons fish sauce
  • 1 pound ground turkey
  • 2 egg whites
  • 2 teaspoons oil, for brushing
  • Small pieces of lettuce
  • Thai sweet chili sauce, for serving

Directions

  1. Preheat the oven to 350 degrees F. In a large bowl, mix all meatball ingredients except for the oil
  2. with your hands (get messy). Roll the mixture into balls roughly 1-inch in diameter. Place them on a
  3. baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12
  4. minutes, or until cooked through. Sometimes I put these under the broiler for a couple minutes too, depending on how brown they get.
  5. Serve the meatballs with the pieces of lettuce and drizzle on some Thai Sweet Chili Sauce or serve the sauce on the side.
http://foodiemcbooty.com/thai-basil-meatball-lettuce-wraps/

Chinese Take-Out Crispy Orange Beef

In college, I lived right across the street from this great Chinese restaurant called Jade Dragon.  At the time I didn’t have a kitchen, so the Jade Dragon was a staple in my weekly diet.  They had one of those typical lunch specials – where you get a cup of soup and an egg roll with your order – but it was their crispy orange beef that really did it for me.

This is a tribute to that sweet, tangy, mildly spicy dish.

Now if only I had those little to-go containers and a fortune cookie!

Chinese Take-Out Crispy Orange Beef

Rating: 41

Prep Time: 12 hours

Cook Time: 25 minutes

Total Time: 12 hours, 25 minutes

Yields: 4 Servings

Calories per serving: 356

Fat per serving: 9.5g

Chinese Take-Out Crispy Orange Beef

Ingredients

  • 1 pound round beef or sirloin, sliced very thinly (1/4-inch or so)
  • 1 teaspoon baking soda
  • 2 tablespoons or more corn starch
  • 4 tablespoons white sugar
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon oyster sauce, optional
  • 1 teaspoon sesame oil, optional
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 1/4 teaspoons orange zest
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 cups vegetable oil for frying

Directions

  1. The day before: Place the sliced beef in a bowl and sprinkle the baking soda over the top. Mix it with your hands until combined. Cover and refrigerate for at least 8 hours or overnight. This will tenderize your meat.
  2. The day of: Rinse the beef thoroughly with cold water to remove the baking soda. Pat dry and set aside.
  3. In a small bowl, whisk together the sugar, rice vinegar, orange juice concentrate, oyster sauce, sesame oil (if using), salt and soy sauce. Set aside.
  4. Heat oil in a wok or medium skillet over medium-high heat. Toss dried beef in cornstarch to coat. Fry in hot oil in small batches until crispy and golden brown; set aside. Drain all the oil from your pan except 1 tablespoon.
  5. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the pan and bring to a boil. Cook until thick and syrupy, about 5 minutes (the bubbles will be large and 1-1/2-inches away from the edge of your pan when it is ready). Add the beef and heat through, stirring to coat. Serve immediately over steamed rice and vegetables.
http://foodiemcbooty.com/chinese-take-out-crispy-orange-beef/

Chinese-Style Congee

This is something that I first tried at dim sum in Denver and immediately fell in love.  Congee is a porridge that is popular in many Asian countries.  This recipe is very simple — perfect for those times when you feel under the weather and need something irresistibly warm in your tummy.

Congee can be made on the stove top (which is what I did) or with a rice cooker.  Many rice cookers even have a congee setting, which means you can start your congee the night before and wake up the next morning to a congee breakfast.

There are many variations of congee.   Most are savory but some recipes are sweetened with sugar and served with fruit.  Here is a basic recipe.   Take it and make it your own.  My recommendation?  Make a double batch.  Before I knew it, my congee was all gobbled up.

Chinese-Style Congee

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yields: Serves 4

Chinese-Style Congee

Ingredients

  • 1 cup long grain white rice
  • 9 cups water and stock (fish or chicken)
  • Salt or soy sauce, to taste
  • Minced or powdered ginger, to taste (I like a lot, so I usually start with two teaspoons ginger and add more from there)
  • Chopped green onion, for serving

Directions

  1. In a heavy pot, bring the rice, liquid, salt and ginger to a boil, then lower to a simmer and cover loosely with a lid. Cook gently and stir occasionally (literally, every 3-4 minutes to prevent burning) until the rice is thoroughly cooked and the porridge has become thick and creamy, about 1 and a half hours.
  2. Serve hot with chopped green onion.

Notes

Boil your ingredients with 1/2 chicken stock and 1/2 water and add a split chicken breast (with bone) into the pot as well. After the chicken is cooked, about an hour, remove the bone from the pot and scrap the meat off of it with a fork. Add the meat back into the porridge and let simmer for another 15 minutes or so.

http://foodiemcbooty.com/chinese-style-congee/

Thai Basil Turkey Meatballs

Roommate: “Do you guys want a beer?  …where did Mister go?”

Me:  “Out to buy fish sauce.”

Roommate:  “I used to have that here.  That stuff really stinks.”

Minutes later, Mister returns with fish sauce (and some other surprise goodies too, what a guy!)

Me:  “Can you please add fish sauce to that pot?” (I probably wasn’t that polite when I asked him)

Mister:  “Oh my god, this stuff smells so bad!!!!”

Two guys confirm that yes, fish sauce does indeed smell really bad.  Yet this recipe turned out to be one of the tastiest dishes I have ever made.  This was also confirmed that night.

And all is well in the world again.

Recipe courtesy of Can You Stay For Dinner?

Thai Basil Turkey Meatballs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yields: Serves 4

Thai Basil Turkey Meatballs

Ingredients

    For the meatballs:
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped basil (sweet or thai)
  • 2 teaspoons hot chili sauce (like Sriracha)
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons fish sauce
  • 1 pound ground turkey
  • 2 egg whites
  • 2 teaspoons oil, for brushing
  • For the spicy garlic sauce:
  • 1/8 cup soy sauce
  • 1/8 cup water
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • 3 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon finely chopped green onion
  • 2 teaspoons hot chili sauce (like Sriracha)
  • 2 teaspoons cornstrach

Directions

  1. Make the sauce. Whisk all sauce ingredients in a small saucepan. Bring to a boil, then simmer for a minute or two until the sauce is thick enough to coat the back of a spoon (this happened really quickly for me! Don't walk away from your stovetop while you do this). Set aside.
  2. Preheat the oven to 350 degrees F. In a large bowl, mix all meatball ingredients except for the oil with your hands (get messy). Roll the mixture into balls roughly 1-inch in diameter. Place them on a baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12 minutes, or until cooked through. Sometimes I put these under a broiler for a couple minutes too, depending on how brown they get.
  3. Serve the meatballs with sauce and additional chopped basil and green onion, if desired.
http://foodiemcbooty.com/thai-basil-turkey-meatballs/

Spicy Mango Chicken Stir Fry

Stir fry is one of my all time favorite dishes.  There’s something about crisp, fresh veggies and a quick cooking method that makes me a happy girl.  This stir fry recipe is especially rockin’.  As Mary puts it, “The sweet and spicy combo kicks some major ass while the gooey texture of the fresh mango gives this dish a really great flavor and thickness.”

I whole-heartedly agree.

Fresh mangoes really make this dish.  I absolutely love when mangoes are in season (and on sale!).  I buy boat loads of them, slice and dice them and freeze them to use later on.  Easy peasey and always on hand.

Kudos to Mary Makes Dinner for this recipe idea.

Spicy Mango Chicken Stir Fry

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: Serves 4

Spicy Mango Chicken Stir Fry

Ingredients

  • 2 tablespoons cornstarch
  • 1/8 cup soy sauce
  • 1/8 cup white rice vinegar
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 chicken breasts, cut into large chunks
  • 2 mangoes, sliced
  • 1 medium onion, finely diced
  • fresh vegetables (I used broccoli, carrots, and pea pods), cleaned and roughly chopped
  • 2 dried red hot chile peppers, halved and seeded (keep the seeds in if you really want some heat!)
  • 1-2 tablespoons yellow Jamaican curry powder
  • black pepper and salt, to taste
  • 2 tablespoons vegetable oil
  • red pepper flakes, optional (for additional heat)

Directions

  1. Combine the soy sauce, rice vinegar, and 1 tablespoon of garlic and ginger. Place the chicken in a large ziplock bag and add the corn starch. Toss to coat and add the marinade. Set aside while you prep the veggies
  2. Add 2 tablespoons of vegetable oil to a wok or large frying pan and place over medium-high heat. When the oil is hot, add the chicken and stir fry it until it is cooked. Remove the chicken, along with it's delectable juices, and set aside.
  3. Add the remaining oil to your pan and heat it. Add the onion, remaining garlic and ginger, and hot peppers. When the onions are clear, add the rest of your vegetables. Stir fry for a minute or so and add the mango and curry powder. Continue stir frying until the vegetables are cook yet crisp.
  4. Add the cooked chicken and chicken juice and season with salt, pepper and red pepper flakes to taste. Serve hot over noodles or rice.

Notes

If you're not exactly sure how to pick out a sexy mango or how to cut a mango, check this article out.

http://foodiemcbooty.com/spicy-mango-chicken-stir-fry/

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