Spicy sesame Asian guacamole

September 26, 2014September 7, 2022 Belinda

Who doesn’t like guacamole? Well, as I’m an Asian food nut, this recipe ticks all the boxes for me, especially if it is served with sesame rice crackers or fried wontons.

Serves 4 and the total time is 15 minutes.
3 ripe Haas avocados
1/3 cup chopped red onion
1/4 cup thinly sliced scallions,white and light green parts only
1 tbsp fresh lime juice
2 tsp chile-garlic sauce
1 1/2 tsp soy sauce or coconut aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
Coarsely ground black pepper to taste
Sesame rice crackers for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a bowl.
Add the red onion, scallions, lime juice, chile-garlic sauce, soy sauce, ginger, 1 tsp of the sesame seeds and the sesame oil.
Mash with a fork until half smooth and half chunky. Taste and add salt and pepper if desired.
Sprinkle with the remaining 1/2 tsp black sesame seeds and serve immediately.

Appetizers · Asian flavors · Meat

Easy Asian pork in lettuce cups

September 23, 2014February 8, 2016 Belinda

I love wrapping food in lettuce cups and usually I use ground turkey or chicken, but this recipe is with strips cut from a pork tenderloin, marinated and cooked. It’s such a fun dish to serve as a starter and let everyone fill their own lettuce cups.

Serves 2 or 4 but can be easily augmented.

The marinade
2 tbsp hoisin sauce
2 tbsp dry sherry
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp dark (toasted) sesame oil
1 tbsp Asian chile sauce
3 cloves garlic, minced
3 to 4 green onions, white and green parts chopped

The other ingredients
1lb fresh pork tenderloin, silver skin removed
1/3 cup pine nuts
1 head iceberg lettuce (I actually buy 2, incase the leaves tear as I’m separating them)
2 tbsp peanut or safflower oil
1/2 cup hoisin sauce

To prepare the marinade, in a large bowl combine all the ingredients and mix well. Cut the pork into matchstick pieces, add to the marinade and stir to coat evenly. Cover and refrigerate for at least 2 hours and up to 8 hours.
Preheat the oven to 325F. Spread the pine nuts on a small baking sheets and roast until they turn golden, about 8 minutes.
Gently separate the lettuce leaves to use as cups. Cut the larger leaves in half. The lettuce leaves can be refrigerated until you’re ready to cook the meat.

Place a wok or saute pan over high heat and when it’s hot, add the oil. When the oil is hot, add the pork, stir and toss for 3 minutes until it loses it’s pink color. Stir in the pine nuts.
Transfer to warmed dinner plates and serve at once, accompanied by the lettuce cups and hoisin sauce.
To assemble, place a small amount of hoisin sauce in each lettuce cup, add some pork and eat in your hand

Accompaniments · Asian flavors · Do-ahead · Fish

Homemade ginger-infused tartare sauce to serve with fish.

September 23, 2014September 7, 2022 Belinda

This ginger-infused tartare sauce is gorgeous dolloped on or alongside a fillet of broiled salmon, swordfish, cod or halibut. It can be made in advance which will give it time for the fresh ginger to reach it’s full potential.

Serves 4
1/2 cup good mayonnaise like Best Foods or Kraft
2 tbsp chopped pickles or whole capers
2 tbsp chopped fresh basil,parsley,mint or cilantro sprigs
1 tbsp minced fresh ginger
1 tbsp freshly squeezed lemon or lime juice
1 tsp Worcester sauce
1 tsp your favorite hot sauce

Combine all the ingredients in a small bowl and mix well. Cover and refrigerate for up to 8 hours before using.

Asian flavors · Gluten Free · Salad · Vegan

Radicchio, banana and avocado salad with dates and a ginger- lime dressing

September 23, 2014 Belinda1 Comment

This is very unusual but sensational. Bananas and avocado have a very similar texture and the Asian dressing lends itself really well to this combination. I would love to hear what you think of it.

Serves 6 as a starter.

2 medium heads of radicchio
6 Medjool dates, pitted
2 firm bananas
2 ripe avocados

For the dressing
3 tbsp safflower oil
2 tbsp lime juice, freshly squeezed
2 tbsp Thai fish sauce
2 tbsp light brown sugar
2 tsp Asian chile sauce
1 tbsp finely minced ginger
1 tbsp chopped mint leaves
1 tbsp chopped cilantro sprigs

Pull apart the radicchio leaves, then tear away and discard the bitter white stem area; you should have abut 4 cups. Keep in the fridge until you’re ready to make the dish.
Thinly slice the dates. In a small bowl combine all the dressing ingredients and refrigerate until needed.
When ready to serve, slice the bananas and cut the avocado flesh into 1/4 slices. Stir the dressing, place the radicchio in a bowl and toss with just enough of the dressing to barely coat the leaves.
Transfer the leaves to salad plates and put the dates, banana and avocado slices in the same bowl, add the rest of the dressing and very gently toss together.
Place this mixture on top of the radicchio and serve at once.

Asian flavors · Dairy-free · Vegetable sides · Vegetarian pasta

Mushrooms with an Asian shitake cream sauce

September 23, 2014September 8, 2022 Belinda

This sauce is well worth adding to your repertoire. It is incredibly versatile being equally wonderful with pasta, rice, chicken, grilled meat and seafood. No-one will be able to figure out why it tastes so gorgeous and exotic and you will wow your guests with it. Oh and it’s quick and easy!

Serves 4 as an entree

1 lb fresh shitake mushrooms
3 tbsp unsalted butter
2 tbsp chopped fresh chives
1/2 cup heavy cream
1/4 cup white vermouth or white wine
1 tbsp thin soy sauce
1 tsp dark sesame oil (toasted is great)
1/4 tsp grated orange zest
1/8 tsp Asian chile sauce
1 tbsp finely minced fresh ginger

To do in advance, (up to 8 hours) discard the stems from the fresh shitake mushrooms. Cut each cap into 4 wedges. Set aside the unsalted butter and chopped chives. In a bowl, combine all the remaining ingredients, then refrigerate until you’re ready to cook the dish.

Place a 12 inch saute pan over medium high heat. Add the butter and when it’s melted, add the mushrooms.
Saute the mushrooms until they absorb the butter, then add the cream sauce. Bring the sauce to the boil and boil the mushrooms, stirring until the sauce has thickened enough to lightly coat the back of a spoon. (about 4 minutes) Add the chives to the sauce, and serve with whatever you like.

Asian flavors · Nuts · Vegan · Vegetable sides

Pan seared broccoli with toasted pinenuts and Asian orange sauce

September 23, 2014 Belinda

This is a super vegetable dish and works really well served with fish or chicken or even just steamed rice. It’s very light, with the nuttiness of the toasted pine nuts and the clean, tangy flavors of the Asian orange sauce.

Serves 2 to 4 as a side dish

1/2 cup pine nuts
1 large broccoli head,about 1lb
3 whole green onions
3 cloves garlic, finely minced
2 tbsp flavorless cooking oil

For the orange sauce
1/2 tsp grated orange rind
1/3 cup freshly squeezed orange juice
1/2 cup Chinese rice wine or dry sherry
1 tbsp oyster sauce
1 tsp cornstarch
1/2 tsp sugar
1/4 tsp Asian chile sauce

Preheat the oven to 325F to toast the pine nuts.
Cut the stems then trim off the tough ends and peel the stems with a vegetable peeler. Cut the stems on a sharp diagonal into 1/8 inch thick slices. Separate the broccoli florets, you should have about 4 cups broccoli.
Discard the root ends of the green onions and cut on the diagonal into 1 inch lengths.
Combine the broccoli and green onions and refrigerate.
Toast the pine nuts for about 8 minutes until golden brown, then remove and set aside in a bowl.
In a small bowl, combine all the orange sauce ingredients.
Place a 12 inch saute pan or a wok over a high heat. When it’s hot,add the cooking oil and when it starts to smoke, add the vegetables and garlic, stirring for about 30 seconds, then add the orange sauce.
Immediately cover the wok/saute pan and let it steam for about 20 seconds, then remove the cover and stir fry for a few seconds. (If the broccoli has not turned a bright green, replace the lid and steam for another 20 seconds)
As soon as the broccoli turns bright green, stir in the nuts and immediately transfer to a serving platter, serving at once.

Asian flavors · Fish · Gluten Free

Quick salmon fillet poached in coconut milk

September 23, 2014 Belinda

Such a simple, delicate and fragrant way to poach salmon fillets.

Serves 4

About 1 cup unsweetened coconut milk
About 1/3 cup freshly squeezed orange juice
1 tsp grated orange zest
2 tbsp Thai fish sauce
1 to 3 tsp Asian chile sauce, depending on how hot you like it.
1 clove garlic, minced
2 tbsp minced fresh ginger
2 tbsp chopped fresh mint
2 tbsp chopped cilantro sprigs
4 (6 oz) salmon fillets, skinned, pin bones removed

In a saucepan just large enough to hold the fish, combine the coconut milk, orange juice, orange zest, fish sauce, chile sauce, garlic, ginger, mint and cilantro and mix well.
Add the fish and make sure it is submerged. If it is not submerged, add equal amounts of coconut milk and orange.
Place the saucepan over medium heat and bring to a very low simmer. Cover the pan and decrease the heat to low. Cook for 6 to 8 minutes.
If the fish does not flake when prodded with a fork, cover the pan and simmer for 2 minutes more.
(If the fish is not submerged, turn the fish over after 5 minutes of cooking).
Gently remove the fish and place in dinner bowls or plates. Spoon the sauce around the sides and serve at once with some plain steamed rice, steamed snap peas and a wedge of lime.

Asian flavors · Gluten Free · Poultry

Grilled soy – mustard chicken thighs

September 5, 2014February 7, 2016 Belinda

Another terrific and easy recipe, this time with Asian flavors for either grilled, broiled or even oven roasted chicken thighs. These recipes are so good for crowds with lots of rice to soak up the tasty juices.

Serves 6
12 boneless, skinless chicken thighs, (about 1 1/2 lbs)
3 tbsp Japanese soy sauce
3 tbsp Dijon mustard
1 tbsp chopped garlic
1 tbsp chopped cilantro
1 tbsp chopped Italian parsley
1 tbsp Chinese or Japanese sesame oil (preferably toasted)
1 tbsp olive oil
2 heaped tsp chopped orange zest
1 heaped tsp chopped fresh ginger

With a sharp knife, trim away all the fat from the thighs. Place the pieces on a plate.
In a blender or small capacity food processor, mix the soy sauce, mustard, garlic, fresh cilantro, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste.
With a spatula spread this paste evenly over the surface of each chicken thigh.
Cover with plastic wrap, refrigerate and marinate for 2 hours.
A half hour before you are ready to cook the chicken, remove it from the fridge.
Preheat the grill, broiler or oven. (If you’re using an oven set it to 400 F)
If cooking the chicken on the grill or broiler, turn it once until it is brown and fairly firm to the touch, 15 to 20 minutes approximately.
If using the oven, it might take up to 30 to 45 minutes until brown.
Serve at once.

Asian flavors · Gluten Free · Poultry · Whole30 compliant

Easy spicy roasted chicken thighs

September 5, 2014January 7, 2017 Belinda

This is a recipe adapted from a recipe of Suvir Saran, chef at Devi, Gramercy Tavern in New York.
Chicken thighs tossed with spices, marinated for up to one day and roasted is so easy to make and can be doubled or trebled for as many people as you like.

Serves 4
8 chicken thighs, with skin, pierced all over with a small knife.
5 cloves garlic, peeled
1 x 2-inch piece of fresh ginger, peeled
1 small jalapeno pepper, seeded, or cayenne pepper to taste
Juice and zest of 1 whole lemon
2 tbsp tomato paste
1/2 tsp salt , or to taste
1 tsp cumin powder ( I use ground roasted cumin seeds as there is more flavor)
1 tsp coriander seeds or ground coriander
Heat the oven to 400 F
Season the chicken thighs well with salt and pepper and put them in a bowl. Mince the garlic, ginger and jalapeno pepper.
Toss with all the remaining ingredients or put in a small food processor and grind to a paste.
(It’s okay if the coriander seeds are not fully pulverized as they will add a bit of crunch)
Rub the mixture thoroughly into the chicken.
* At this point you can cover and refrigerate for up to one day.
Put the thighs, skin side up, in a roasting pan. Roast for 25 to 35 minutes or until done.
Serve with rice or couscous.

Appetizers · Asian flavors · Fish · Gluten Free · Nuts · Pasta · Salad

Crab, mango, basil and cilantro noodle salad

August 29, 2014February 8, 2016 Belinda

This is a recipe from the wonderful British food magazine called “Delicious”. This is so easy to throw together and no cooking other than boiling a kettle!

Serves 4
8 oz ribbon rice noodles (Thai Taste is a good brand)
1 large very ripe mango
A large bunch fresh Thai basil or regular basil
A large bunch fresh cilantro (coriander)
4 oz fresh white crabmeat
4 tbsp salted peanuts
Dressing
2 tbsp fish sauce
1 tbsp rice vinegar
1/2 tsp granulated sugar
Juice 1 lime, plus wedges to serve

Bring a kettle of water to the boil. Put the noodles in a large bowl ans cover with plenty of freshly boiling water. Leave for 20 minutes, stirring now and then. Drain, then rinse under warm water to remove the starch. Drain and set aside in the bowl.
For the dressing, whisk all the ingredients in a small bowl. Slice the “cheeks” off the mango, score the flesh into slim wedges, then scoop them out, discarding the skins.
Chop the herbs, setting aside a few whole leaves. Toss the chopped herbs through the noodles with the mango, crabmeat and dressing, then divide among the plates. Chop the peanuts, then scatter over the noodles with the reserved herbs.

Serve with lime wedges and sliced chile if you like.