Category Archives: Asian Cuisine

March 17, 2023 · 5:13 pm

Pho

INGREDIENTS:

2 TBS Avocado or coconut oil

2 cloves Garlic, minced

2 ea Scallions, cut into 1/2 inch pieces

5 slices Ginger

4 cups Homemade bone broth or DKA chicken or beef liquid bone broth or 4 packets of DKA powdered bone broth + 32 oz of water.

1 cup Bok Choy, roughly chopped

1 cup Mushrooms, sliced

2 Tbs Coconut aminos

1/2 tsp Celtic or pink Himalayan salt

1/2 tsp Black or White Pepper, freshly ground

tt Cayenne Pepper, dash

1/2 cup Cilantro Leaves

For Serving (Optional)

Thai Basil

Sriracha Sauce

Mung Bean Sprouts

Lime Wedges

DIRECTIONS:

In a large stockpot, heat oil over medium-high heat. Add garlic, scallions, and ginger, and reduce heat to medium-low. Cook, stirring for 3 to 4 minutes to soften scallions.

Raise heat to medium-high and add broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When soup begins to boil, reduce heat to medium-low and simmer for 10 to 15 minutes.

Add zoodles and cilantro, and remove from heat. Serve warm, with thai basil, sriracha sauce, mung bean sprouts, and lime wedges if desired.

NOTE: most stores sell pre-cut zoodles to save time in the kitchen. If you prefer to make them at home you don’t have to have a spiralizer. There are other methods you can use to make zucchini pasta.

Julienne peelers will give you straight, skinny zoodles; mandoline or old-fashion vegetable peelers produce wide, flat zoodles.

You can try konjack zoodles in the dish for a zero-carb alternative that is very, very close to rice noodle texture and soaks up the fragrant bone broth flavors perfectly.

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Filed under Asian Cuisine, Fall/Winter Favorites, Healthy Lunches, Inspiralized, International Inspirations, Super Soups, What's for Dinner?

January 19, 2023 · 5:49 pm

Salmon with Pan Steamed Bok Choy

INGREDIENTS:

4 ea (6 oz) Salmon Fillets

3 cloves Garlic, sliced thin, divided

2 tsp Fresh ginger, peeled and minced

2 ea Scallions, trimmed and chopped

2 Tbs Light Soy Sauce

1 Tbs Cold Water

1 Tbs Toasted Sesame Seeds

2 tsp Dry Chili Paste

5 1/2 cups Bok Choy, chopped

2 cups Chicken Stock

DIRECTIONS:

Carefully place the salmon fillets in a re-sealable plastic bag.

Combine half of the garlic with the ginger, scallions, soy sauce, water, sesame seeds and chili paste in a blender and puree until smooth.

Add the puree with the salmon in the re-sealable plastic bag and marinade them for about 30 minutes.

Take the salmon fillets out of the plastic bag and arrange them in an oven proof dish. Pour the marinade over them and bake at 450 degrees for about 8 minutes, or until the salmon begins to flake with gentle pressure.

While the salmon is cooking, add the chicken stock and remaining garlic to a wok or skillet and bring to a boil. Add the bok choy, cover with a lid, and then pan steam until the bok choy is tender and chicken stock is nearly evaporated.

Serve the salmon hot on top of the bok choy.

400 calories per serving.

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Filed under Asian Cuisine, Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

November 10, 2022 · 2:11 pm

Sesame Chicken and Cabbage Salad

INGREDIENTS: (4 servings)

3 Tbs Extra-Virgin Olive Oil, divided

3 Tbs Soy Sauce, divided

2 Tbs Honey, divided

4 ea Chicken Thighs, skinless and boneless (1 – 1 1/2 lb)

tt Kosher Salt and Pepper, freshly ground

1 md Red Cabbage Head (about 2 lbs)

12 oz Green Beans, trimmed

1/4 cup Unseasoned Rice Vinegar

2 Tbs Toasted Sesame Oil

1 Tbs Sriracha

1 clove Garlic, finely grated

3 ea Scallions, thinly sliced on a diagonal

1/2 cup Cilantro, coarsely chopped (plus more for serving)

3 Tbs Salted Dry-Roasted Peanuts, coarsely chopped

DIRECTIONS:

Whisk 1 tbs extra-virgin olive oil, 1 tbs soy sauce, and 1 tbs honey in a medium bowl to combine. Add 4 skinless, boneless medium chicken thighs (1 – 1 1/2 lb), season with kosher salt adn freshly ground pepper, and toss to coat.

Place a rack in middle of oven; heat broiler. Cut 1 medium head of red cabbage (about 2 lbs) in half through core, then cut each half into wedges keeping core intact. Arrange cabbage and 12 oz green beans, trimmed, on a large rimmed baking sheet, leaving space on one side for chicken. Drizzle with remianing 2 tbs extra-virgin olive oil, then season with salt. Place chicken in a single layer in reserved space and broil until cabbage, green beans, and chicken are charred in spots and chicken is cooked through, 17-22 minutes. Let cool 5-10 minutes.

Meanwhile, whisk 1/4 cup unseasoned rice vinegar, 2 tbs toasted sesame oil, 1 tbs sriracha, 1 garlic clove finely grated, remaining 2 tbs soy sauce, and remaining 1 tbs honey in a small bowl to combine; season dressing with salt.

Transfer chicken and cabbage to a cutting board; tranfer green beans to a large bowl. Remove core from cabbage; discard. Coarsely chop cabbage, then coarsely shred chicken. Add both to bowl with green beans. Add about three fourths of 3 scallions, thinly sliced on a diagonal, and 1/2 cup coarsley chopped cilantro and drizzle dressing over; toss salad to coat. Taste and season with salt and pepper.

Top salad with 3 tbs salted dry-roasted peanuts, coarsely chopped and remaining scallion and cilantro.

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Filed under Asian Cuisine, Chicken Dishes, Fall/Winter Favorites, Healthy Lunches, Holiday Menus, Sensational Salads, Summer Favorites

October 7, 2022 · 3:25 pm

Coconut Fish Curry

INGREDIENTS: (4 servings)

2 cups Button Mushrooms, sliced

2 cups Light Coconut Milk, canned

1 1/2 Tbs Fish Sauce (Thai fish sauce preferred)

2 tsp Lime juice

2 cups Mung Bean Sprouts

1 Lb Shrimp, small, deveined and peeled

2 cups Red Bell Peppers, diced

1 Tbs Thai Red Curry Paste

3/4 tsp Salt

1 cup Basil Leaves (Thai if possible)

1 Lb Tilapia, largely diced

DIRECTIONS:

In a large sauce pan, combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil.

Add the mushrooms and the red peppers and simmer for about 3 minutes

Season the shrimp and fish with salt, add to the simmering coconut mild, and simmer very gently for 2 to 4 minutes.

Add the mung bean sprouts, basil and lime juice and return to a very breif boil to heat through.

Divide into 4 equal sized potions (about 2 1/2 cups per serving)

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Filed under Asian Cuisine, Comfort Cuisine, Fall/Winter Favorites, Fish Favorites, Healthy Lunches, What's for Dinner?

July 25, 2022 · 10:59 pm

Chicken Kohlrabi Noodle Soup

INGREDIENTS:

1 1/4 lbs. Chicken Breasts, boneless, skinless, cut into thin slices

2 cups Chicken Broth

1 tsp. Chili Oil

4 each Eggs

1/2 cup Fresh Basil, torn into pieces

2 each Green Onions, cut into 1/4-inch rings

2 1/2 lbs. Kohlrabi

1/4 tsp. Red Pepper Flakes

2 tbs. Reduced Sodium Soy Sauce, divided

2 tbs. Sesame Seeds, toasted

DIRECTIONS:

Place eggs into a small sauce pan and cover with an inch of water. Bring water to a boil, and simmer gently for 6 minutes. Once cooked, place eggs in an ice cold water and allow to cool for 10 minutes. Carefully peel the eggs and place them into a small, re-sealable bag. Add 2 tablespoons soy sauce and gently push out as much air as possible from the bag. Seal and allow eggs to marinade for one hour.

Combine chicken slices with one tablespoon of soy sauce and allow to marinate for 30 to 60 minutes.

Meanwhile, peel the kohlrabi and cut or slice it with a “spiralizer”, vegetable peeler, or mandoline to make long “noodles” (for 4 servings, you should get about 6 cups kohlrabi “noodles”). Set aside.

Bring the chicken broth to a boil in a large soup pot. Add the crushed red pepper flakes, kohlrabi “noodles”, and chicken. Simmer until tender, about 3 to 5 minutes.

Stir in the basil leaves and green onions.

Remove the eggs from the soy marinade and cut in half. Arrange an equal amount of kohlrabi noodles and chicken into four soup bowls, and carefully pour an equal amount of broth over top. Garnish with 2 half eggs, 1/2 tablespoon of sesame seeds, and 1/4 teaspoon of chili oil per bowl.

Tip: Zucchini or radish “noodles” may be used in place of kohlrabi.

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Filed under Asian Cuisine, Chicken Dishes, Fall/Winter Favorites, Healthy Lunches, Super Soups, What's for Dinner?

July 11, 2022 · 9:55 pm

Stir-Fried Eggplant with Basil and Chiles

INGREDIENTS:

2 each Red Chiles (Cayenne, Fresno or Jalapeno)

1 Tbs Honey

tt Pinch of Salt

3 md Japanese or Chinese Eggplants (about 12 oz total)

3 Tbs Olive Oil, extra-virgin divided

1/4 lb Ground Pork, Chicken, Tempeh Crumbles or Crumbled Tofu

3 cloves Garlic, thinly sliced

1 tsp Sesame Seeds, toasted

1/2 cup Basil Leaves, plus more for serving

2 Tbs Rice Vinegar, unseasoned

2 tsp Tamari or Soy Sauce

DIRECTIONS:

Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.

Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbs. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occassionally, until browned and crisp-tender, about 6-8 minutes. Transfer to a plate.

Heat remaining 1 Tbs. oil in the same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add 1/2 cup basil leaves and toss until wilted, 2-3 minutes.

Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1-2 minutes more. Season with salt if needed.

Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

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Filed under Asian Cuisine, International Inspirations, Summer Favorites, What's for Dinner?

November 2, 2016 · 6:49 pm

Kung Pao Brussels Sprouts

8049A770-6337-4B9A-8F40-187C867A357D.jpegINGREDIENTS:

2 lbs          Brussels Sprouts, halved

5 Tbs          Vegetable Oil, divided

tt                Kosher Salt and Pepper

1 Tbs         Cornstarch

3 cloves    Garlic, finely chopped

2 Tbs          Ginger, peeled and finely chopped

2 Tbs          Hot Chili Paste (sambal oelek)

6 dried       Chilies de Arbol, lightly crushed (this will make recipe hot)

1/2 cup      Soy Sauce

3 Tbs          Sugar

2 tsp          Rice Vinegar, unseasoned

1/3 cup      Peanuts, Roasted and Unsalted

DIRECTIONS:

Preheat oven to 425 degrees. Toss Brussels sprouts with 4 tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast tossing once, until softened (but not soft) and browned, 20-25 minutes. Set aside.

Meanwhile, mix cornstarch and 1 Tbsp water in a bowl until smooth.

Heat remaining 1 Tbsp oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darken, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about two minute. Let cool slightly.

Toss Brussels sprouts with sauce and serve topped with peanuts.

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Filed under Asian Cuisine, Healthy Lunches, International Inspirations, Vegetarian Fare

August 25, 2016 · 4:24 pm

Shoyu Ramen

IMG_3184

INGREDIENTS:

Kombu and Tare

2 pc          Kombu, dried

1/2 cup     Soy Sauce, reduced sodium

2 Tbs        Dry Sake

1 Tbs        Mirin

Pork and Stock

1 1/2 lb     Boneless Pork Shoulder

tt               Kosher Salt and Black Pepper, freshly ground

2 Tbs        Vegetable Oil

2 lbs         Chicken Necks, Backs or Wings

2 lb           Pork Spareribs

2 bc          Scallions, chopped

2 ea          Carrots, peeled, cut into pieces

1 hd          Garlic, halved horizontally

1 pc           Garlic, peeled, sliced

1/4 cup     Bonito Flakes

Ramen and Garnishes

3 lg            Eggs

6 pk          5 oz Thin and Wavy Ramen Noodles, Fresh (or six 3-oz packages dried)

1/2 cup     Menma (fermented bamboo shoots)

6 ea           Scallions, sliced thinly

3 ea            Toasted Nori Sheets, torn in half

tt                 Chili Oil, Toasted Sesame Oil and Shichimi Togarashi (for serving)

DIRECTIONS:

Kombu Dashi and Tare

Two Days Ahead: For the dashi, combine kombu and 4 quarts of cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.

Pork and Stock

One Day Ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2″ intervals. (This helps keep the meat intact while cooking and makes round, compact slices.)

Heat oil in large heavy pot (at least 8 quarts) over medium-high heat. Cook pork shoulder turning until brown all over, 10-12 minutes. Add chicken, spareribs, scallions, garlic, ginger and bonito flakes. Remove kombu from the dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi.) Bring to a boil, reduce heat and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2 1/2 to 3 hours.

Remove pork shoulder from the stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make it easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken.) Cover and chill.

Ramen and Garnishes

Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolk should be shiny yellow and almost jammy; egg white should be just set.) Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.

Remove string and thinly slice pork; cover and set aside.

When ready to serve, bring stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to the package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta.)

Just before serving, divide noodles among six deep bowls. Top with sliced pork, placing it off to the side. Add tare to the hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles.)

Place a small pile of menma next to the pork. Halve eggs and place next to the menma. Place a small pile of sliced scallions next to the egg. Tuck half sheet of nori between the side of the bowl and noodles so it’s just poking out.

Serve ramen with chili oil, sesame oil and shichimi togarashi.

Do Ahead: Eggs can be cooked 1 day ahead. Keep unpeeled covered in cool water. Cover and chill.

 

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August 25, 2016 · 3:02 pm

Thai Drunken Noodles

IMG_6062

INGREDIENTS:

2 pkg              1/4-inch-wide flat rice noodles, 14 ounce

1/4 cup           Vegetable Oil

1/4 cup           Thai Chilies, chopped

1 1/2 lbs          Chicken, ground

1/4 cup           Fish Sauce (nam pla or nuoc nam)

1/4 cup           Black Soy Sauce

1/4 cup            Golden Mountain Sauce or Light Soy Sauce

1 Tb                  Sugar

4 lg                   Plum Tomatoes, cut into 6 wedges

4 ea                   Anaheim Chiles or Italian Frying Peppers or 2 Green Bell

Peppers cut into strips

1/2 cup            Thai Basil Leaves, fresh

DIRECTIONS:

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chilies; toss to coat. Transfer to large platter sprinkle with basil leaves, and serve.

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Filed under Asian Cuisine, Chicken Dishes, Comfort Cuisine, Fall/Winter Favorites, International Inspirations, What's for Dinner?

May 6, 2011 · 10:52 am

Thai-Style Halibut and Banana Curry with Peanuts

INGREDIENTS:

1 cup            Coconut milk, well-shaken (not light)

1 Tbs.           Thai red curry paste

12 oz.           Halibut fillet, skinless, about 1 1/2in thick

tt                 Kosher salt

1 ea              Lime, medium, zest finely grated, then halved

3 ea              Scallions, medium, thinly sliced (white and green parts separated)

1-2                Banana, underripe or barely ripe, halved legnthwise then sliced 1/2 in

2 Tbs             Peanuts, roasted and chopped

1/2 cup          Cilantro, fresh and lightly packed

INSTRUCTIONS:

In a 10-in straight sided saute pan whisk the coconut milk and curry paste until smooth.  Sprinkle the fish with 1/2 tsp. salt; then sprinkle with lime zest.  Squeeze a lime half over the fish.  Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skin side down.  Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary for 2 minutes.  Add the bananas and half the peanuts to the sauce.  Sprinkle half of the cilantro over the top.  Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very cente (check with a paring knife), 2 to 4 minutes.  Squeeze the remaining lime half over the fish.  Top with the scallion greens and the remaining peanuts and cilantro and serve.

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Filed under Asian Cuisine, Fish Favorites, Summer Favorites