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Tag Archives: Asian food

Chicken Makhani (Indian Butter Chicken)

Ingredients

Sauce

  • Peanut oil
  • 1 shallot, finely chopped
  • 1/4 onion, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup half & half
  • 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper

Chicken

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 teaspoon garam masala
  • 1 pinch cayenne pepper
  • 1 tablespoon cornstarch
  • Splash of white wine (for deglazing pan)

Method

  1. Heat oil in large saucepan over medium high heat. Saute shallot and onion until soft and translucent.
  2. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook, stirring, for 1 minute.
  3. Add tomato puree and cook for 2 minutes, stirring constantly.
  4. Stir in half and half and yogurt. Reduce to low and simmer for 10 minutes, stirring frequently.
  5. Season with salt and pepper, remove from heat, set aside.
  6. Heat oil in skillet and cook chicken until browned.
  7. Season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfulls of sauce and simmer until liquid is reduced.
  8. Deglaze pan with white wine and stir until alcohol is burned off.
  9. Mix cornstarch in small scoop of sauce, add to skillet with remainder of sauce and thicken 5-10 minutes.
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Thai Red Curry

On a recent trip to Vermont, we found an amazing hole in the wall Thai restaurant. Rob got some crispy chicken Pad Thai, while I had to go with Thai Red Curry. This of course set us on a mission to find a good curry recipe that we could make at home!

Thai Red Curry

Ingredients:

  • 1 TBSP Red Curry Paste
  • 15 oz can Coconut Milk
  • 0.75 oz Fresh Basil, chopped
  • 8 oz can Bamboo Shoots, drained   -OR-
  • 8 oz can Water Chestnuts, drained (if you don’t have Bamboo Shoots)
  • 3 Tsp Fish Sauce
  • 1/3 cup Chicken Stock
  • 2 oz (1/2 cup) Mushrooms
  • 1 TBSP Vegetable Oil
  • 1/2 Red Bell Pepper, diced
  • 1/2 Green Bell Pepper, diced
  • 1/2 Yellow Bell Pepper, diced
  • 1/2 Yellow Onion, diced
  • 1 lb Boneless Skinless Chicken Thigh, cut up
  • White Rice

Directions:

  • In a saucepan, combine Red Curry Paste and Coconut Milk. Simmer for 5 minutes until fragrant.
  • Add in Basil, Bamboo Shoots or Water Chestnuts, Fish Sauce, Chicken Stock, and mushrooms. Simmer for 10- 15 minutes.
  • Meanwhile, heat Vegetable Oil in a wok. Saute the peppers, onions, and Chicken until cooked through.
  • Spoon rice into a bowl, add Chicken mixture, top with sauce.

Chicken and Broccoli Stir Fry 1

  • 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces
  • tablespoon oyster sauce
  • 4 tablespoons dark soy sauce
  • Cracked red pepper
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh ginger, grated
  • 1/2 chicken broth
  • 1 teaspoon ground black pepper
  • 1 teaspoon white sugar
  • 1 small head broccoli, chopped
  • 1 tablespoon cornstarch, mixed with equal parts water

Note: Double sauce for pressure cooker

Directions

  1. In a large bowl, combine chicken, oyster sauce, cracked red pepper, and soy sauce. Set aside for 15 minutes.
  2. Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and ginger until fragrant.
  3. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes.
  4. Stir in water, pepper and sugar. Add broccoli, and cook stirring until soft, about 10 minutes.
  5. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

Chicken and Broccoli stir fry 2

We got this recipe from the Food Network.  An easy, tasty stir fry.

Total prep/marinate time: 30+ minutes
Total cook time: 5 minutes

Ingredients:
1 lb Chicken thigh, sliced
3 Scallions, white part only, thinly sliced on the diagonal
2 cloves Garlic, minced
1 in fresh Ginger, peeled, minced
1 TBSP Soy sauce
2 TBSP Sugar
1 TBSP + 1 tsp Cornstarch
1 1/4 tsp Salt
1 TBSP dry Sherry
1 TBSP dark Sesame Oil
1/3 cup Water (in 1/3 cup, 2 TBSP increments
3 TBSP Vegetable Oil
16 oz Broccoli florets and stems, chopped
1 tsp Red Pepper flakes
1 TBSP Hoisin sauce
Rice, cooked

Directions:

  1. In a medium bowl mix together: Chicken, Scallions, half of the Ginger, half of the Garlic, Soy sauce, Sugar, 1 TBSP Cornstarch, 1 tsp Salt, Sherry, and Sesame Oil.  Marinate at room temperature for at least 20 minutes.
  2. Mix remaining 1 tsp Cornstarch with 1/3 cup Water. Set aside till step 9.
  3. Heat 1 TBSP Vegetable Oil in the wok at high heat.
  4. Add the Broccoli stems and stir fry for 30 seconds.
  5. Add the Broccoli florets, remaining Garlic and Ginger, 2 TBSP Water, salt and pepper.  Stir fry until broccoli is bright and crisp, about 2 minutes. Remove from wok and set aside.
  6. Heat remaining 2 TBSP Vegetable Oil in the wok. Reheat to high.
  7. Add the Chicken and Red Pepper Flakes. Stir fry until chicken is no longer raw colored and lightly brown, about 3 minutes.
  8. Add the Hoisin sauce, and reserve Broccoli mixture. Toss to mix.
  9. Add the Cornstarch and Water mixture. Bring to a boil and allow to thicken. If needed, add small amounts of water to thin the sauce.
  10. Serve over cooked rice.

Homemade Lo Mein

This is a recipe for Lo Mein Noodles.  Similar to the stuff you get a at Chinese takeout restaurant, but better.

It’s fairly easy to make, and we like to pair it with Fire Beef (see previous post)

Total cooking time: About 45 minutes

Ingredients:

8 oz. Spaghetti
3 TBSP Soy sauce
2 TBSP Teriyaki sauce
2 TBSP Honey
1 TBSP Sriracha sauce
1/4 tsp ground Ginger
2 TBSP Vegetable oil
3 stalks Celery, sliced
2 Carrots, sliced matchstick style
1/2 Sweet onion, sliced thin
2 Green onions, sliced
1/2 lb boneless skinless Chicken thigh, sliced paper thin

Directions:

  1. Cook the pasta until al dente. Drain. Rinse with cool water. Drain again.
  2. In a small bowl, whisk together the Soy sauce, Teriyaki sauce, Honey, and Ginger.
  3. Heat the oil in a wok set to high.
  4. Add the Chicken and fry until mostly cooked through.
  5. Then add the Celery, Carrots, Sweet Onion, Green Onion until vegetables are softened and chicken is cooked through, about 7 minutes.
  6. Add in the cooked Spaghetti  and the sauce mixture.
  7. Cook, tossing the ingredients together until noodles are heated through. About 5 minutes.

Fire Beef

This recipe is adapted from the All Recipe’s version which can be found here.

We like to make this dish along with homemade Lo Mein.  Its amazing how much healthier this stuff feels than the typical stuff you get from the local Chinese food restaurant.  Much less greasy and with ingredients you know are fresh 🙂

Total cook time: AT LEAST 2 hours 30 minutes. The meat has marinate for at least 2 hours, but preferably overnight.

Hands on time: Around 30 minutes for prep and wok frying.

Ingredients:

1/2 cup Soy sauce
1 TBSP Sesame oil
3 cloves Garlic, crushed
2 TBSP Brown sugar
Ground Black Pepper
1 tsp Red pepper flakes
2 TBSP Sesame seeds
1 large Red onion, chopped
2 Leeks, chopped
1 small Carrot, chopped
1 lb Beef round steak, sliced paper thin

Directions:

  1. Mix all ingredients together in a bowl. Put bowl in the refrigerator and allow to marinate at least 2 hours, but preferably overnight.
  2. When ready to cook, heat the wok to medium- high and brush with cooking oil.
  3. Working in batches, stir fry the meat, vegetable, sauce mixture until the beef is done, just a few minutes.
  4. Serve over rice, noodles, or red lettuce.

Chicken Pad Thai

Yummers!! One of our favorites!

This is only very slightly modified from clookbook’s recipe, which can be found here.

You start with making the sauce.  Then get the noodles soaking and cook up the chicken, spiced however you like it.  After that is done you start the stir fry! It’s very quick but is awesome.  One of our very favorite recipes.

This sauce recipe makes more sauce than you need, but I’m not really sure how you would cut it down. Also, the sauce allows you to control how spicy things are going to be.  We like things hot so we usually add more sriracha.

The original recipe says this is for 2 servings, but we have never once even come close to finishing a whole pan in one sitting.  So have no fear if you have 3 or even 4 people… or just want leftovers.

Sauce

50g Palm sugar
1/4 cup fish sauce
1 TBSP tamarind concentrate mixed with 1/4 cup water
1/4 cup sriracha sauce

Pad Thai

One 8 oz package of rice stick noodles
Oil for frying
1 lb Chicken (we use the thin sliced chicken cut into strips), seasoned with salt and pepper
1 TBSP shallot, diced
1/4 cup water
1/4 cup of Pad Thai sauce (from above)
1 egg, beaten
1 TBSP sugar
1 cup bean sprouts
1/4 cup fresh chives, chopped
1/4 cup roasted (unsalted) peanuts, chopped

Directions: Sauce first, then soaking noodles and cooking chicken, then stir fry.

Before you do any cooking, prepare all your ingredients and have them ready to go by, chopping, dicing, measuring out, etc…

First:

  • In a small pan combine all of the sauce ingredients. Heat on low until the palm sugar is dissolved.
  • Once the sugar is dissolved in the sauce pan, increase heat to a quick boil (a few seconds) and then remove from heat. Set aside.

Next:

  • In a bowl, soak the rice stick noodles in water for about 8-10 minutes.  They should be soft, but still somewhat hard. The stir fry will soften them more.
  • In your large pan/wok use a little olive oil (or whatever you prefer) and fry up the chicken until cooked through. Then remove the chicken and set aside.

Now for stir fry:

Stir fry calls for high heat and quick action, so make sure all of your ingredients are ready to roll before you turn the heat on. You’ll need 2 utensils to stir-fry the pad thai.

  • Add 2 tablespoons of oil in the same wok and stir fry shallots.
  • Take the noodles out of the water and toss into the wok.  Add 1/4 cup of water and stir.
  • Add 1/4 cup of the prepared Pad Thai sauce and mix into the noodles. Make sure to constantly separate the noodles (using 2 utensils) to prevent them from sticking to one another. If noodles are too sticky, add a little oil.  Cook for 1-2 minutes until the sauce is well incorporated.
  • Move noodles to one side of the pan and add the beaten egg. Scramble and stir the egg until cooked (about a minute).
  • Turn off the heat then add the remaining ingredients sugar, chicken, sprouts, chives, peanuts(sugar, chicken, sprouts, and chives) and stir until combined thoroughly

Notes: If there are any leftovers, you should add a little bit (literally, just a little bit maybe a TBSP or 2) of sauce for each serving, just to keep things moist for when reheating.  Also, make sure you add some fresh bean sprout and peanuts after reheating your leftovers since the crunch will be missing if you don’t.