Recipe courtesy of idinealone.blogspot.com
20 ounces of fresh spinach (We buy a big container of it in the "salad section of the grocery store" already washed and ready to eat)
3 boneless, skinless chicken breasts, defrosted and cut into strips
Peanut Sauce (recipe follows)
1/4 cup diced red bell pepper
Instructions:
If you have a "steamer" to cook your spinach in, use that. If you don't, then use a big pot of water on your stove top with a colander sitting on top of it. Put your spinach in the steamer and cook for 1 minute, just until the spinach starts to wilt. Don't overcook it though. Repeat with remaining spinach until all spinach has been steamed. If you use the stove top, do the same thing... put your spinach in the colander over the pot of boiling water until it has all been steamed. Set aside.
Bring 6 cups of water to a boil in large saucepan over high heat. Add chicken strips to boiling water and cook until done.
Prepare Peanut Sauce:
Ingredients:
2 tsp. vegetable oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1/2 cup creamy peanut butter
3 TBSP. packed brown sugar
2 TBSP. fish sauce (sounds gross, but if you buy it, you'll have it on hand for future Thai recipes)
1 tsp. paprika
1/4 tsp. ground red pepper
1 cup canned unsweetened coconut milk
1 TBSP. cornstarch
1 TBSP. water
2 TBSP. lime juice
Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika, and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.
Drain chicken; stir into hot Peanut Sauce pan and serve over spinach. Sprinkle with reserved red bell pepper pieces.
Showing posts with label Submitted by Cody: Thai food. Show all posts
Showing posts with label Submitted by Cody: Thai food. Show all posts
Saturday, December 27, 2008
Wednesday, September 24, 2008
Penang Curry
1 cup chicken, cut into bite sized pieces
1 can coconut milk
1 TBSP chopped garlic
2 TBSP Penang curry paste
2 TBSP fish sauce
1 TBSP sugar
2 lime leaves, shredded
5 Thai basil leaves, finely shredded
Place a wok over medium heat, and warm the coconut milk, but don’t let boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and the basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving. Serve over rice.
1 can coconut milk
1 TBSP chopped garlic
2 TBSP Penang curry paste
2 TBSP fish sauce
1 TBSP sugar
2 lime leaves, shredded
5 Thai basil leaves, finely shredded
Place a wok over medium heat, and warm the coconut milk, but don’t let boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and the basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving. Serve over rice.
Stir-Fried Beef with Snow Peas and Cashews
Recipe courtesy of cdkitchen.com, Eryn, North Carolina
Ingredients:
1.25 lbs. flank steak, cut into thin slices
2 tablespoons soy sauce
1/3 cup hoisin sauce
1/3 cup water
½ teaspoon red pepper flakes
2 tablespoons peanut or vegetable oil
½ lb. snow peas, stem ends trimmed
4 garlic cloves minced
1 tablespoon minced fresh ginger
½ cup unsalted roasted cashews, chopped
Combine steak and soy sauce in medium bowl, cover, and refigerate while preparing other ingredients. Whisk hoisin sauce, water and pepper flakes together in small bowl.
Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Add half of steak, break up clumps with wooden spoon, and cook, without stirring, for 1 minute. Toss steak until browned around edges, about 30 seconds. Transfer to clean bowl. Heat 2 teaspoons oil in skillet until just smoking and repeat with remaining beef.To now-empty skillet, add remaining 2 teaspoons oil and heat until just smoking. Add snow peas and cook, stirring once or twice, for 2 minutes.
Ingredients:
1.25 lbs. flank steak, cut into thin slices
2 tablespoons soy sauce
1/3 cup hoisin sauce
1/3 cup water
½ teaspoon red pepper flakes
2 tablespoons peanut or vegetable oil
½ lb. snow peas, stem ends trimmed
4 garlic cloves minced
1 tablespoon minced fresh ginger
½ cup unsalted roasted cashews, chopped
Combine steak and soy sauce in medium bowl, cover, and refigerate while preparing other ingredients. Whisk hoisin sauce, water and pepper flakes together in small bowl.
Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking. Add half of steak, break up clumps with wooden spoon, and cook, without stirring, for 1 minute. Toss steak until browned around edges, about 30 seconds. Transfer to clean bowl. Heat 2 teaspoons oil in skillet until just smoking and repeat with remaining beef.To now-empty skillet, add remaining 2 teaspoons oil and heat until just smoking. Add snow peas and cook, stirring once or twice, for 2 minutes.
Roasted Lemongrass Chicken with Sweet Lime Sauce
INGREDIENTS:
1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken) OR you can use boneless, skinless chicken breasts
1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon
4 cloves garlic
1 thumb-size piece ginger, grated or thinly sliced
1/2 can thick coconut milk
2 Tbsp. fish sauce
3 tsp. dark soy sauce
optional: 1 kaffir lime leaf
lime wedges as a garnish
SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):
1 cup water
juice of 1/2 a lime
2 Tbsp. rice vinegar
1 thumb-size piece ginger, minced or grated
2 cloves garlic, minced
3 Tbsp. fish sauce
1/3 cup honey
1 heaping tsp. cornstarch powder, dissolved in 3 Tbsp. water
PREPARATION:
1. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well.
2. Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (1/2 an hour minimum).
3. When chicken is done marinading, add about 1/2 cup of water to the bottom of the roasting pan (you can mix it in with any marinade that has dripped down).
4. Cover and place in a 325 degree oven. Roast the chicken slowly and for a long period in order for it to be tender. Allow it to roast 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.
5. Check the chicken every hour to make sure there is enough moisture in the bottom of the pan (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven.
6. While chicken is roasting, make the sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.
7. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
8. Add the cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
9. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-rice.
1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken) OR you can use boneless, skinless chicken breasts
1 stalk lemongrass (for complete lemongrass instructions, see below) OR subsitute juice of 1 lemon
4 cloves garlic
1 thumb-size piece ginger, grated or thinly sliced
1/2 can thick coconut milk
2 Tbsp. fish sauce
3 tsp. dark soy sauce
optional: 1 kaffir lime leaf
lime wedges as a garnish
SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):
1 cup water
juice of 1/2 a lime
2 Tbsp. rice vinegar
1 thumb-size piece ginger, minced or grated
2 cloves garlic, minced
3 Tbsp. fish sauce
1/3 cup honey
1 heaping tsp. cornstarch powder, dissolved in 3 Tbsp. water
PREPARATION:
1. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well.
2. Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (1/2 an hour minimum).
3. When chicken is done marinading, add about 1/2 cup of water to the bottom of the roasting pan (you can mix it in with any marinade that has dripped down).
4. Cover and place in a 325 degree oven. Roast the chicken slowly and for a long period in order for it to be tender. Allow it to roast 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.
5. Check the chicken every hour to make sure there is enough moisture in the bottom of the pan (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven.
6. While chicken is roasting, make the sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.
7. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
8. Add the cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
9. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-rice.
General Tso's Chicken
Makes 4 servings
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon dry sherry, optional
1 large egg, beaten
1/2 cup cornstarch
3 cups broccoli florets
Peanut, corn or vegetable oil for deep-frying
1/4 cup homemade or low-salt canned chicken broth
1/4 cup soy sauce
3 tablespoons dry sherry, optional
1/4 cup sugar
1 1/2 tablespoons rice vinegar
1 tablespoon cornstarch
6 tablespoons cold water
1 tablespoon minced garlic
3 small whole dried red chilies
At least 1 hour before serving, coat the chicken: Place a large wire cake rack over a jelly roll pan. Place the chicken in a medium bowl. Add the soy sauce and sherry and mix well. Add the egg and mix again until well coated. Put 1/2 cup cornstarch in a shallow bowl. A few pieces at a time, roll the chicken in the cornstarch. Place on the wire rack without the pieces touching each other. Set the bowl of cornstarch aside. Cover the chicken loosely with plastic wrap and refrigerate to set the coating, at least 30 minutes or up to 4 hours, the longer the better. Remove from the refrigerator 30 minutes before deep-frying.
In a large saucepan of lightly salted boiling water, cook the broccoli to set the color, about 1 minute. Using a wire mesh skimmer, transfer the broccoli to a bowl of cold water and set aside. Keep the water boiling.
Heat a large flat-bottomed wok or deep Dutch oven over high heat until very hot. Add enough oil to come about one third of the way up the sides of the wok or to a depth of 2 to 3 inches in the Dutch oven. Over high heat, heat the oil until very hot, but not smoking (the surface of the oil will shimmer slightly), or to 400*F (200*C) on a deep frying thermometer.
In a small bowl, combine the broth, soy sauce, sherry, sugar, and vinegar, stirring to dissolve the sugar as much as possible. In another small bowl, dissolve the remaining 1 tablespoon cornstarch in the water.
Roll the chicken again in the bowl of cornstarch. In batches, deep-fry the chicken pieces until the coating sets. Transfer to a platter and set aside while deep-frying the remaining chicken. Pour off all but 2 tablespoons of the oil from the wok. Return to high heat and add the chilies. Cook until the chilies are dark red (the longer they cook, the darker they get and the spicier the dish, so adjust the cooking time according to taste). Stir in the soy sauce mixture into the wok, then stir in the garlic. Reduce heat to low and simmer for 20 seconds. Add the cornstarch mixture and stir until thickened. Add the chicken pieces and stir to coat them with the sauce. Transfer to the center of a platter. Drain the broccoli from the bowl of water and return the broccoli to the saucepan of boiling water. Cook just until heated through, about 30 seconds. Drain and arrange the broccoli around the chicken. Serve immediately.
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon dry sherry, optional
1 large egg, beaten
1/2 cup cornstarch
3 cups broccoli florets
Peanut, corn or vegetable oil for deep-frying
1/4 cup homemade or low-salt canned chicken broth
1/4 cup soy sauce
3 tablespoons dry sherry, optional
1/4 cup sugar
1 1/2 tablespoons rice vinegar
1 tablespoon cornstarch
6 tablespoons cold water
1 tablespoon minced garlic
3 small whole dried red chilies
At least 1 hour before serving, coat the chicken: Place a large wire cake rack over a jelly roll pan. Place the chicken in a medium bowl. Add the soy sauce and sherry and mix well. Add the egg and mix again until well coated. Put 1/2 cup cornstarch in a shallow bowl. A few pieces at a time, roll the chicken in the cornstarch. Place on the wire rack without the pieces touching each other. Set the bowl of cornstarch aside. Cover the chicken loosely with plastic wrap and refrigerate to set the coating, at least 30 minutes or up to 4 hours, the longer the better. Remove from the refrigerator 30 minutes before deep-frying.
In a large saucepan of lightly salted boiling water, cook the broccoli to set the color, about 1 minute. Using a wire mesh skimmer, transfer the broccoli to a bowl of cold water and set aside. Keep the water boiling.
Heat a large flat-bottomed wok or deep Dutch oven over high heat until very hot. Add enough oil to come about one third of the way up the sides of the wok or to a depth of 2 to 3 inches in the Dutch oven. Over high heat, heat the oil until very hot, but not smoking (the surface of the oil will shimmer slightly), or to 400*F (200*C) on a deep frying thermometer.
In a small bowl, combine the broth, soy sauce, sherry, sugar, and vinegar, stirring to dissolve the sugar as much as possible. In another small bowl, dissolve the remaining 1 tablespoon cornstarch in the water.
Roll the chicken again in the bowl of cornstarch. In batches, deep-fry the chicken pieces until the coating sets. Transfer to a platter and set aside while deep-frying the remaining chicken. Pour off all but 2 tablespoons of the oil from the wok. Return to high heat and add the chilies. Cook until the chilies are dark red (the longer they cook, the darker they get and the spicier the dish, so adjust the cooking time according to taste). Stir in the soy sauce mixture into the wok, then stir in the garlic. Reduce heat to low and simmer for 20 seconds. Add the cornstarch mixture and stir until thickened. Add the chicken pieces and stir to coat them with the sauce. Transfer to the center of a platter. Drain the broccoli from the bowl of water and return the broccoli to the saucepan of boiling water. Cook just until heated through, about 30 seconds. Drain and arrange the broccoli around the chicken. Serve immediately.
Pad Thai
Recipe courtesy Emeril Lagasse
8 ounces dried rice noodle sticks
1/4 cup fish sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/4 pound ground pork or chicken
1/4 teaspoon cayenne
3 tablespoons peanut oil
2 tablespoons minced garlic
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice
In a large bowl, combine the noodles with warm water to cover. Soak until tender, about 45 minutes, then drain.
In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the pork or chicken with cayenne.
In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the pork/chicken and cook until meat is cooked. Transfer to a plate and cover to keep warm.
Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the pork/chicken, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.
8 ounces dried rice noodle sticks
1/4 cup fish sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/4 pound ground pork or chicken
1/4 teaspoon cayenne
3 tablespoons peanut oil
2 tablespoons minced garlic
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice
In a large bowl, combine the noodles with warm water to cover. Soak until tender, about 45 minutes, then drain.
In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the pork or chicken with cayenne.
In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the pork/chicken and cook until meat is cooked. Transfer to a plate and cover to keep warm.
Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the pork/chicken, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.
Cashew Nut Chicken
This recipe serves 2. Adjust accordingly.
Ingredients:
1cup chicken fillets
3 tbsp vegetable oil
½ cup unsalted cashew nuts
1 onion, chopped
1 green onion, cut into 2 cm long pieces
1 tbsp fish sauce
2 teaspoons sugar
1 tbsp dark sweet soy sauce
Instructions:
Heat oil in a wok or a pan, add cashew nuts and roast until golden. Take nuts out of the wok and drain on a paper tissue.
Turn on the heat to medium high, add chicken and stir-fry for two minutes.
Add onions, green onion, and cashew nuts and stir-fry.
Reduce heat and season with fish sauce, dark soy sauce sauce and sugar.
Ingredients:
1cup chicken fillets
3 tbsp vegetable oil
½ cup unsalted cashew nuts
1 onion, chopped
1 green onion, cut into 2 cm long pieces
1 tbsp fish sauce
2 teaspoons sugar
1 tbsp dark sweet soy sauce
Instructions:
Heat oil in a wok or a pan, add cashew nuts and roast until golden. Take nuts out of the wok and drain on a paper tissue.
Turn on the heat to medium high, add chicken and stir-fry for two minutes.
Add onions, green onion, and cashew nuts and stir-fry.
Reduce heat and season with fish sauce, dark soy sauce sauce and sugar.
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