Dirty Thai fried rice

August 6, 2020September 7, 2022 Belinda

Recipe from Mandy Lee of food blog, “Lady&Pups”

This is a wonderful Southeast Asian take on dirty rice adding shrimp paste, lemongrass and kaffir lime leaves. Although less common in supermarkets, shrimp paste is paramount in developing a complex, funky and savory aroma/taste that makes Southeast Asian dishes so robust and relentlessly addictive. (It’s available on Amazon)

Serves 2-4

4 oz (110 grams) of chicken liver

2 stalks (60 grams) of lemongrass (white parts only), diced

3 small Asian shallots, diced

2 cloves of garlic, smashed

1 tbsp of ginger, diced

2 kaffir lime leaves, tough ribs removed

1 tbsp of soy sauce

1 tsp of Thai Shrimp paste

1/2 tsp of ground white pepper

3 cups (450 grams) of cooked rice (preferably jasmine rice), cooled or 1 day-old

1 cup (175 grams) of peeled and deveined shrimps

2 large eggs

1 tbsp of fish sauce, divided in half

1 tbsp of soy sauce

1 tsp of old bay seasoning and dried chili flakes

2 ~ 3 thin scallions, finely diced or cut into thin strips

Trim off any unwanted fat-tissues attached, then soak the chicken liver in milk for a few hours to overnight, to draw out excess blood. Drain off the milk and add the liver to a blender, along with diced lemongrass, Asian shallots, garlic, ginger, kaffir lime leaves (the soft leaf-parts only), soy sauce, shrimp paste and ground white pepper. Blend until smooth and pureed (the livers and vegetables should emit enough liquid to blend). Heat up 3 tbsp of oil in a skillet over high heat, then cook the paste until slightly browned, approx 3 min. The paste should lose most of the liquid. Set aside (can be made the day ahead).

Mix 1/2 tbsp of fish sauce together with soy sauce, then set aside. Mix the remaining 1/2 tbsp of fish sauce with shrimps with a bit of cracked black pepper, set aside. Beat the eggs only slightly, and have all the rest of the components ready on the side.

Heat 1 tbsp of oil in a skillet over high heat, and cook the shrimps until just cooked through, then remove from the skillet. Add another 1 tbsp of oil and add the slightly beaten eggs. Scramble with a spatula until 1/2 of the eggs are cooked with the other 1/2 still runny. Add the rice right now so it can be partially coated with the runny eggs.

Once the rice is added, add another 2 tbsp of oil and the fish sauce/soy sauce mixture, then quickly but gently break up the rice with wooden spatula, fold and cook over high heat until some of the eggs are slightly browned. The faster you fry the rice, the shinier and prettier it will remain (so the higher the heat, the better). Now add the liver paste, cooked shrimp, old bay seasoning and dried chili fakes, and scallions. Fold and cook only for a min until fragrant, and evenly incorporated.

Transfer to a serving dish immediately and serve.

Asian flavors · Dairy-free · Poultry

Easy ginger-lime chicken

August 3, 2020 Belinda

Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Recipe from the New York Times Food section

1 ½ to 2 pounds boneless, skinless chicken thighs or breasts

Kosher salt and black pepper

⅓ cup mayonnaise

1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving

1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

Asian flavors · Do-ahead · Gluten Free · Soup

Chicken curry noodle soup

August 2, 2020September 7, 2022 Belinda

Recipe from “Rachel Ray in season”
Although it’s summer, I love a Thai curry in the evening and this one from Rachel Ray is so simple and full of flavor

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From start to Finish: 25 minutes
Servings: 4

Ingredients
2 tbsp. coconut oil or vegetable oil
2 tbsp. Thai red curry paste
2-inch piece of fresh ginger, peeled and grated
2 cloves garlic, grated
1 tsp. ground turmeric
2 cans (about 14 oz. each) unsweetened coconut milk, shaken well
2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
3 cups chicken stock
2 tsp. sambal oelek, plus more for serving
1/2 cooked chicken, skin removed and meat shredded
1 package (8 to 9 oz.) rice vermicelli noodles, cooked according to the package directions
1 1/2 cups bean sprouts
Fresh herbs (such as mint, basil, or cilantro), for serving

In a medium pot, heat the oil over medium. Whisk in the curry paste, ginger, garlic, and turmeric. Whisk until the paste is fragrant and begins to incorporate into the oil, 2 to 3 minutes. (Do not let it brown.)
Gradually whisk in 1 can of coconut milk.
Add the lime juice. Reduce heat to low.
Whisk in the remaining can of coconut milk, the stock, and 2 tsp. sambal oelek.
Stir the chicken into the soup.

2. Divide the noodles among 4 bowls. Top with the sprouts, then the soup. Garnish with the herbs, lime wedges, and a spoonful of sambal oelek.

Asian flavors · Dairy-free · Gluten Free · Vegan

Coconut-creamed corn and grains

July 30, 2020 Belinda

Recipe from Bon Appetite magazine

Turmeric, chili, coconut and chewy-nutty cooked grains balance the sweetness of fresh corn in this vegan “riff” on creamed corn.

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2 ears of corn, husked
1 Tbsp. extra-virgin olive oil
½ serrano chile or jalapeño, thinly sliced
1 ½” piece fresh ginger, peeled, sliced into matchsticks
2 garlic cloves, thinly sliced
1 scallion, thinly sliced, plus more for serving
¼ tsp. ground turmeric
½ cup cooked grains, such as freekeh, farro, or quinoa
½ cup unsweetened coconut milk, plus more for serving
Kosher salt
2 Tbsp. store-bought crispy onions, such as Lars Own, French’s, or Maesri
Lime wedges (for serving)

Cut kernels from corn; set aside.

Heat oil in a large nonstick skillet over medium until shimmering.
Cook chili, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes.
Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 tbsp water if needed to loosen, until flavors have melded, about 3 minutes.

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions.
Serve with lime wedges alongside for squeezing over.

Accompaniments · Asian flavors · Dairy-free · Do-ahead · Sauces · Vegan

Easily the best Thai peanut sauce out there!

July 30, 2020September 7, 2022 Belinda

Recipe from “Pinch of Yum” food blog

This is my most favorite sauce and I highly recommended having a jar of it in the fridge at all times. Throw over hot noodles, over fried tofu or chicken, dress salads with it and use as a dipping sauce.
It is smooth, drizzle-able, garlicky and gingery wth a good spicy sesame kick

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Yield: 1 1/2 cups (6 servings – 1/4 cup each)
Can be doubled easily

1/2 cup smooth peanut butter
1/3 cup low sodium soy sauce
2 tbsp sesame oil (toasted or dark)
2 tbsp rice vinegar
2 tbsp sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
2 tbsp sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

Asian flavors · Dairy-free · Soup

Teriyaki salmon bowl with udon noodles and spinach

July 29, 2020 Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready-made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger,(about a 2″ piece”) or 1 tbsp fresh ginger juice
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce
Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.

Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.

Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.

Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free · Whole30 compliant

Indian prawns with zucchini and coriander

July 29, 2020October 9, 2021 Belinda

This is a mild spiced Indian dish that comes together in no time. It uses both fresh cilantro and ground coriander which are actually from the same plant.
For the very best flavor, grind your coriander seeds rather than use the pre-ground coriander.

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Serves 4
2 tbsp vegetable oil
3 medium zucchini, scrubbed and cut into 1/2″ chunks
1 medium onion, chopped
1 tbsp minced fresh ginger
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 1/2 tsp roasted ground coriander
1 1/2 tsp roasted ground cumin
1/2 tsp turmeric
3/4 tsp salt(Taste at the end and add more if needed)
1lb medium prawns, peeled and deveined
1/2 cup coconut cream (unsweetened)
3 tbsp fresh lemon juice
3 tbsp fresh cilantro, chopped
hot, cooked rice for serving

In a large (12 inch) nonstick skillet, heat the oil over a medium heat.
Add the zucchini, onion, ginger, Jalapeno and garlic.
Cook, stirring occasionally, until the onions are golden, 5 to 6 minutes.
Add the ground coriander, cumin, turmeric and salt.
Stir until the spices are fragrant, about 30 seconds.
Add the prawns. Cook until the prawns begins to turn opaque, about 1 minute.
Add the coconut cream and lemon juice and bring to the boil.
Cook until thickened, 1 to 2 minutes.
Stir in the cilantro and serve immediately with the rice

Asian flavors · Curry · Dairy-free · Gluten Free · lentils · Vegan

EASY lentil curry

July 13, 2020February 29, 2024 Belinda

Recipe from food blog, “Contentedness Cooking”

This lentil curry is so very tasty, packed with aromatic spices, creamy, satisfying and protein rich.
Using steamed, vacuum packed lentils makes it a great time- saver.
It is lovely over rice, roasted sweet potato, quinoa or pasta, and even pickiest people will eat this.

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1 x 1 lb pack vacuum-pack green lentils. (Trader Joes sells these))
5 large cloves garlic, minced
1.5 cup onions, diced
4 tbsp butter
3/4 cup full fat coconut milk or coconut cream for extra creaminess
2 cups cherry tomatoes, halved
1/2 cup crushed tomatoes
2 heaped cups chopped fresh spinach
1 tbsp Madras curry powder
1/2 tsp mustard powder
1 1/2 tsp ground roasted cumin
1/2 tsp ground ginger or 1 tbsp fresh ginger, grated
A good handful of chopped cilantro, but you only have parsley, that works too
Salt and pepper to taste

In a large pan, melt the butter, add onions and garlic and fry for around 7 minutes. Add the ginger, curry powder, cumin and mustard powder and blend well together, allowing the spices oils to come out

Add the lentils, crushed tomatoes and tomato halves to the onions and season with salt and pepper. Cook for 8 minutes more on medium heat.

Add the coconut milk/cream, spinach and chopped cilantro/parsley and let simmer for a few more minutes until well blended. Make sure the onions are tender and the cherry tomato halves are soft before serving. You might have to let it simmer gently for another 15-20 minutes. Add salt and pepper to taste before serving.

Appetizers · Asian flavors · Dairy-free · Fish

Sesame prawn toasts

July 11, 2020November 15, 2020 Belinda

I just love these and they’re much easier to make than you think.

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8oz (200g) prawns, deveined, peeled and cleaned
1 clove garlic, roughly chopped
1 tsp fresh ginger, grated
1 egg white
½ tsp golden caster sugar (superfine)
1 tsp light soy sauce, plus extra to serve
2 scallions, very finely chopped
3 slices white sourdough bread, crusts removed
Sesame oil, for brushing
1 egg, lightly beaten
4oz (100g) sesame seeds
groundnut or sunflower oil for shallow frying

Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.

Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.

Heat ½ inch to 1 inch (2-3cm) oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it’s easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through.

Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.