Asian · Dinner · Fish Course

Coconut Curry Shrimp

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My husband thinks he does not like Thai food.  In my opinion if you like Indian food, you will like most Thai food.  This recipe made it to our dinner bowls because I wanted to cook something in the neighborhood of “Thai” food and also something quick.  I saw Ree Drummond make this recipe on TV once.  I did not “follow” here recipe, I just recalled what she did and made this dish.  So here goes !

Ingredients:

1 lb of shrimp.  I usually get the EZ-peel shrimp and remove the tails myself.  I get whatever is on sale, however, the larger shrimps taste better in this recipe.

1 package of frozen peppers and onions.  If you don’t have this, I would take 1 yellow, red and green bell pepper and 1 onion, slice them length wise and use it.

1.5 tbsp of curry powder

1 can of coconut milk (not cream)

1/2 tbsp of olive oil

1/2 tbsp of ginger paste

1/2 tbsp of minced garlic

1 tsp of red pepper flakes

salt to taste

Method:

Heat oil in a skillet on medium-high, and saute ginger, garlic, salt,peppers and onions

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Once they are soft add the red pepper flakes and curry powder and saute for till the raw smell of the curry powder it gone, about 10 mins

Add the coconut milk and the reduce the heat to simmer.

Simmer for 15 to 20 minutes till the sauce thickens. Check and adjust seasoning, keep in mind that the shrimp will absorb some of the flavor so if the sauce is on the saltier or spicier side, its ok

 

Add the shrimp and cook till it turn pink. DO NOT over cook the shrimp !

Immediately remove from heat ans serve over warm Jasmine or Basmati rice.

If you have Thai Basil, you could fold some in the end

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Asian · Quick Dinner

PORK ZOODLE “LO MEIN”

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This faux lo mein dish is made with zoodles (zucchini
noodles) in place of noodles and the results are DELISH (and bonus under 300 calories)! Each bowl is loaded with chicken and vegetables in a savory sauce. If you want to make this meatless, tofu would also be great in this dish. Start to finish this takes about 20 minutes to make… quicker than waiting for your take-out to get delivered!

To make the zoodles you can use a vegetable spiralizer.

Since zucchini releases a lot of water as it
cooks, I use it to my advantage and purposely leave the sauce a little
thick. Once the noodles cook and release their liquid (I only cook them 2
minutes TOPS) the liquid from the zucchini thins the sauce and it comes out perfect.

Ingredients:

For the sauce:

  • 1/2 cup reduced sodium chicken broth*
  • 1 tbsp reduced sodium soy sauce (use tamari for gluten free*)
  • 1 tbsp oyster sauce*
  • 1/2 tbsp rice wine
  • 1 tbsp cornstarch

For the zoodles:

  • 4 medium zucchini, ends trimmed
  • 4 pork medallions cut into strips
  • kosher salt, to taste
  • 2 tsp grapeseed or canola oil, divided
  • 3/4 cup sliced bok choy
  • 1/2 cup sliced mushrooms such as shiitake
  • 1 can of baby corn and water chestnut
  • 1/2 tbsp grated fresh ginger
  • 2 garlic cloves, chopped

Directions:

For the sauce – in a medium bowl, combine the chicken broth, soy sauce,
oyster sauce, rice wine and 2 tablespoons of water. Whisk in the
cornstarch until smooth.

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Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

Season pork with salt. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the pork. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.

Add the remaining oil, bok choy, mushroom, babycorn and waterchestnut, ginger and garlic. Cook until crisp tender, 2 to 3 minutes. Set aside with the chicken.

Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.

Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.

Add the pork and vegetables to combine, then divide between two serving bowls.

 

Asian · Fish Course · Quick Dinner

Sweet Sticky Swai !

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I love cooking fish.  It is quick and easy and healthy.  Of late, I have become a huge fan of Swai.  The fillets tend to be a little larger than tilapia, with the same mild flavor.  Here is an Asian twist on your regular old fish fillet.

Ingredients:

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2Tbsp of cornstarch

3 Tbsp of honey and soy sauce

Zest of half an orange

1Tbsp of sambal

1tsp of ground ginger

1tsp of white pepper

Sesame seeds for garnish

Method:

Sprinkle (through a sifter for better coverage) cornstarch over the fish, make sure you get both sides.

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Mix the rest of the ingredients in a bowl, thoroughly.

Arrange the fillets in a skillet, snugly.  You want it to be cozy with the sauce.

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Pour the sauce over the fillets

Bake at 375 for 15-20mins, till the fillets are flakey and cooked through.

Sprinkle with sesame seeds and serve hot with veggies of your choice.

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Asian · Comfort food · gluten-free · Soups

Thai style Hot and Sour Soup

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I have an obsession with Asian style soups.  I think I get it from my dad.  I remember as a child downing a chicken egg drop soup and my dad and I would compete to see who had the longest egg-drop! Whenever I get a hankering for Asian soups, I would order take out.  Then I realized the amount of junk I was putting in my system, so I did some research and found this recipe.  It is easy, healthy and hits the spot ! I hope you like it.

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You will need:

Canned goods: Bamboo shoots, baby corn and straw mushrooms

Fresh stuff: Cilantro, scallions, juice of two limes and ginger paste

Carton stuff: Chicken stock and Liquid Eggs

Asian sauces: Sambal and fish sauce.

Spices: White pepper, salt.

This is where the recipe gets super complicated.  Dump everything in a pot and boil away.  OK, but here are a few tips.  I add 2 tbsp of fish sauce to every 32 Fl Oz chicken stock carton.  I like to add two heaping tablespoons of crushed ginger.  I added juice of four limes–that makes it nice and tart, but stick with two if you don’t like sour.  Add as much Sambal as you like.  White pepper is a must ! It tastes spicier than regular black pepper.  I use a whole bunch of scallions and a lot of cilantro.

 

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Once your soup is ready, stream in eggs and gently stir to create the egg drops.IMG_0986

Serve piping hot !

Asian · Dinner · Lunch · Poultry · Quick Dinner

Oven-braised Soy-Sriracha Chicken

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I was tried of my usual baked chicken lunches, so I decided to add an Asian flare to it.  Sriracha is all the rage in recipes now so I decied to hop on that band-wangon and  give it a shot.  This recipe can very well be done on the stove top, but with all the rain we have been getting I thought turning on the oven would be a good idea.  I hope you enjoy this recipe !

Ingredients:

4 large boneless skinless chicken breasts

1/4 cup soy sauce

2 Tbsp of rice wine vinegar

2 Tbsp of Sriracha

1 inch ginger, thinly sliced

1 tsp of sesame seeds

Method:

Marinade the chicken breasts with all the ingredients, overnight in an oven proof dish.

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Preheat the oven to 375F

Bake the chicken, covered for 30 mins.

For the last 15 mins ( or till the chicken is cooked through), remove the cover and spoon the pan broth over the chicken every 5 mins.

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Let the chicken cool a little bit, serve slice and spoon over the pan juices.

I eat it as is, but a side of jasmine rice would fork really well.

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Asian · Lunch · Quick Dinner

Salmon Edamame cakes

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Happy New Year Everyone !!!! I know it has been a while since I have posted and that is because I went on a massive detox to cleanse my system of all the sugar and alcohol that nourished me during the holidays.  Mostly yogurt and salads and grilled chicken and fish.  But now its time to cook again and make school lunches and dinners–back to the grind.  So, sticking to “let’s get healthy” idea, I can up with this recipe.  canned salmon and Edamame makes it budget friendly and asian spices add some ‘guilt’ to these otherwise healthy food items.  You could turn it into burgers but like most of my cakes and patties I like them without the bread.  So here goes.

Ingredients:

2, 14.7oz cans of salmon

1, 9oz bag od shelled edamame

1/2 tsp of garlic

2 tsp of ginger

2 tsp of red pepper flakes

2 Tbsp of soy

A dash of lime juice

2 eggs

2/3 cups of panko

Method:

Flake the salmon after removing the skin and bones.

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Saute edamame with ginger, garlic, soy red pepper flakes.

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Blend the edamame mixture to a course texture.

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Mix with the salmon.  At this point you could taste the mixture to adjust salt.  I did not need to add any, you might.

Add eggs and panko and stir till mixed thoroughly.

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Form into 12 cakes using an ice cream scoop.  Brush the tops with a little bit of olive oil.

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Bake in a 350 degree pre-heated oven for 20-25 mins till golden.

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Serve hot !

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Asian · Quick Dinner

Soy-Ginger-Lime poached Chicken and Zucchini

This recipe is for those last few days of summer when you get zucchini, that are kind of sad looking, but you still want them.  It is a simple, super healthy, asian inspired meal.  Serve it room temperature with soba noodles or brown rice for a filling meal. So here goes !

Ingredients:

1 lb chicken thighs ( this recipe does not have any oil so the richness of thighs work really well)

1 lb zucchini, sliced

1 tbsp of ground ginger

2 tbsp of dark soy

1 tbsp lime juice

1tsp of red pepper flakes

salt and pepper to taste ( be careful ! soy is salty!!!)

Method:

In a hot saucepan, add all the ingredients ( expect the chicken and zucchini) and mix them thoroughly.

Add the chicken pieces and cover with water.

Poach chicken till almost cooked through and then add in the zucchini.

Adjust the seasonings and cook till chicken is cooked through and the zucchini is tender.

Serve warm or at room temperature.