singapore hawker rice noodles
Makes 4 servings.
1 pound skinless boneless chicken breast, sliced (any protein)
1/2 teaspoon Asian sesame oil
1/2 cup reduced-sodium chicken broth
1/4 cup oyster sauce
2 tablespoons ketjap manis
2 tablespoons soy sauce
1 tablespoon curry powder
1 tablespoon sambal oelek or Sriracha
1 pound choy sum or baby bok choy, prepped
3 tablespoons peanut or vegetable oil
2 sticks lop cheong, sliced
2 large shallots, sliced
4 cloves finely chopped garlic
1 sliced red chile
1/2 pound fresh soybean or mung-bean sprouts
1/2 bunch scallions, cut crosswise into 2-inch pieces
1 pound wide rice noodles (pho) cooked
3/4 cup loosely packed fresh cilantro sprigs
Add sesame oil and a pinch of salt to chicken and stir to coat. Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.
Heat wok over high heat until a drop of water evaporates instantly. Swirl 1 tablespoon peanut oil to coat bottom and sides of wok. When oil begins to smoke, stir-fry sausage until browned, about 1 minute. Add chicken and stir-fry until just opaque, about 3 minutes, and remove. Add remaining 2 tablespoons peanut oil to wok, swirling to coat, then stir-fry shallots, garlic, and chile 3 minutes. Add choy sum, bean sprouts, and scallions and stir-fry until choy sum is crisp-tender, about 3 minutes.
Stir in broth mixture and bring to a boil. Add noodles and gently
stir-fry until heated through and noodles are tender. Return sausage and
chicken to wok and stir-fry until chicken is just cooked through, about 1
minute. Serve sprinkled with cilantro.
Friday, July 25, 2008
stir fried chicken and greens with peanuts
stir fried chicken and greens with peanuts
4 servings
2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
1 tsp cornstarch
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
8oz bean sprouts
1 large bunch greens,about 1 pound, thick stems removed, prepped
1/4 cup chopped roasted salted peanuts
Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, cornstarch, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.
4 servings
2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
1 tsp cornstarch
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
8oz bean sprouts
1 large bunch greens,about 1 pound, thick stems removed, prepped
1/4 cup chopped roasted salted peanuts
Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, cornstarch, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.
Mango Vegetable Curry
Mango Vegetable Curry
Serves 6-8
1 tablespoon peanut or vegetable oil
1 large red onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
3 medium or 2 large potatoes, sliced to 1" cubes
1 medium turnip, cubed
1 tablespoon cumin
2 tablespoons curry powder
1 Tbs coriander
2 tsp paprika
1 to 1 1/2 cup water
1 tablespoon brown sugar dissolved in another 1/2 cup water
1 can coconut milk
Salt and pepper to taste
1 medium head of broccoli, cut up
3 large mangoes, peeled and chopped
Juice of 1 lime
Fresh cilantro for garnish
Heat oil in a wok or large skillet. Sauté onions and garlic until
aromatic and onions are slightly softened, about 3 minutes. Add bell
pepper, potatoes, and carrots and cook for another minute. Add cumin and
curry powder and stir well to coat the vegetables.
Add coconut milk, water, and brown sugar mixture. Bring liquid to simmer
and cook for ~30 minutes or so, until potatoes have a tender bite. Add
salt and pepper to taste. Stir in broccoli and mango and cook for another
3 to 4 minutes. Scoop onto large serving plate, garnish with cilantro,
lime, and serve with rice
Serves 6-8
1 tablespoon peanut or vegetable oil
1 large red onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
3 medium or 2 large potatoes, sliced to 1" cubes
1 medium turnip, cubed
1 tablespoon cumin
2 tablespoons curry powder
1 Tbs coriander
2 tsp paprika
1 to 1 1/2 cup water
1 tablespoon brown sugar dissolved in another 1/2 cup water
1 can coconut milk
Salt and pepper to taste
1 medium head of broccoli, cut up
3 large mangoes, peeled and chopped
Juice of 1 lime
Fresh cilantro for garnish
Heat oil in a wok or large skillet. Sauté onions and garlic until
aromatic and onions are slightly softened, about 3 minutes. Add bell
pepper, potatoes, and carrots and cook for another minute. Add cumin and
curry powder and stir well to coat the vegetables.
Add coconut milk, water, and brown sugar mixture. Bring liquid to simmer
and cook for ~30 minutes or so, until potatoes have a tender bite. Add
salt and pepper to taste. Stir in broccoli and mango and cook for another
3 to 4 minutes. Scoop onto large serving plate, garnish with cilantro,
lime, and serve with rice
Pasta with Tuna, Arugula, and Chile
Pasta with Tuna, Arugula, and Hot Pepper
Serves 4
1 pound dried fettuccine, or other
1/4 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Big pinch hot red pepper flakes
2 6-ounce cans tuna packed in olive oil, drained
Kosher salt
1 box baby arugula
Big handful oil cured olives, chopped
Method
1 Bring a large pot of well-salted water to a boil over high heat. Add
the pasta and boil until al dente.
2 While pasta cooks, heat olive oil in a large skillet on medium-low
heat. Add the garlic and hot pepper flakes and cook until garlic is
fragrant and sizzling. Add tuna and shred it into fine flakes with a
fork. Season with salt. Keep warm over low heat.
3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain
pasta and return it to the warm pot set over moderate heat. Depending on
the size of your pot and skillet, either add the arugula and the tuna
mixture to the pasta in the pasta pot, or add the drained pasta to the
skillet with the tuna mixture and add the arugula. Toss vigorously with
tongs, moistening with some of the reserved pasta water. The arugula will
wilt in the heat of the pasta. Divide among warm bowls and serve
immediately
Serves 4
1 pound dried fettuccine, or other
1/4 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Big pinch hot red pepper flakes
2 6-ounce cans tuna packed in olive oil, drained
Kosher salt
1 box baby arugula
Big handful oil cured olives, chopped
Method
1 Bring a large pot of well-salted water to a boil over high heat. Add
the pasta and boil until al dente.
2 While pasta cooks, heat olive oil in a large skillet on medium-low
heat. Add the garlic and hot pepper flakes and cook until garlic is
fragrant and sizzling. Add tuna and shred it into fine flakes with a
fork. Season with salt. Keep warm over low heat.
3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain
pasta and return it to the warm pot set over moderate heat. Depending on
the size of your pot and skillet, either add the arugula and the tuna
mixture to the pasta in the pasta pot, or add the drained pasta to the
skillet with the tuna mixture and add the arugula. Toss vigorously with
tongs, moistening with some of the reserved pasta water. The arugula will
wilt in the heat of the pasta. Divide among warm bowls and serve
immediately
Beef and Edamame Soba Noodles
Hoisin Beef & Edamame Noodles
12 ounces soba noodles or whole-wheat spaghetti
2 limes juice
3 tablespoons hoisin sauce
1-2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
16 ounces flank steak thinly sliced
1 red bell pepper thinly sliced
1.5 cups frozen shelled edamame thawed
1 small head broccoli
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro
Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and
cook, stirring occasionally, until the noodles are just tender, 6 to 8
minutes or according to package directions. Drain.
Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste
with cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add steak and cook,
stirring occasionally, until just cooked through, about 2 minutes.
Transfer the steak to a plate using tongs. Add bell pepper to the juices
in the pan and cook, stirring, for 1 minute. Add edamame and cook until
heated through, about 2 minutes. Add ginger and cook, stirring, until
fragrant, about 30 seconds. Stir the sauce mixture and add to the pan
along with the beef and any accumulated juices. Cook, stirring, until the
sauce is thickened, about 1 minute. Remove from the heat. Add the
noodles; toss to coat. Top with cilantro.
12 ounces soba noodles or whole-wheat spaghetti
2 limes juice
3 tablespoons hoisin sauce
1-2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
16 ounces flank steak thinly sliced
1 red bell pepper thinly sliced
1.5 cups frozen shelled edamame thawed
1 small head broccoli
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro
Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and
cook, stirring occasionally, until the noodles are just tender, 6 to 8
minutes or according to package directions. Drain.
Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste
with cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add steak and cook,
stirring occasionally, until just cooked through, about 2 minutes.
Transfer the steak to a plate using tongs. Add bell pepper to the juices
in the pan and cook, stirring, for 1 minute. Add edamame and cook until
heated through, about 2 minutes. Add ginger and cook, stirring, until
fragrant, about 30 seconds. Stir the sauce mixture and add to the pan
along with the beef and any accumulated juices. Cook, stirring, until the
sauce is thickened, about 1 minute. Remove from the heat. Add the
noodles; toss to coat. Top with cilantro.
Wednesday, July 2, 2008
Pan-Fried Chicken with Pearl Barley Stew
Pan-Fried Chicken with Pearl Barley, Pea and Lettuce Stew
Serves 4
8 ounces pearl barley
Olive oil
2 small red onion, peeled and finely chopped
Sea salt and freshly ground black pepper
16 ounces frozen peas
4 cups chicken or vegetable stock (may need lots more)
1 heaping tablespoon all-purpose flour
2 tablespoons butter
1.5 lbs chicken, with skin
4 slices thick bacon or pancetta, cut into pieces
2 Tbs fresh chopped thyme
2 handful romaine lettuce leaves, washed and spun dry
2 handful arugula, washed and spun dry (1 bunch)
Cook the pearl barley in a big pot of boiling, salted water for about 50
minutes, or until tender but still with a little bite, then drain and
leave to steam dry.
Next, heat a glug of olive oil in the barley pot and add the onion and a
pinch of salt. Cook slowly on a low heat for about 10 minutes, without
coloring too much. Add the barley and the peas. Cover with the stock and
bring to the boil. Simmer for 10 minutes, stirring every now and then.
On a board, mash the flour and butter together with a fork until you have
a paste. Stir half of the paste into the peas and barley and continue to
simmer until the liquid begins to thicken. If, after 5 minutes, it's not
thick enough, add some more of your beurre manie. Continue to simmer for
another 10 minutes, adding a little extra stock if it gets too dry, while
you cook your chicken. Cornstarch slurry is good too.
Render the bacon until crispy in a big pan. Drain the fat.
Put some olive oil into thr frying pan again. Season the chicken and rub
with thyme and put in the pan. Shake them about and, after a few minutes,
when they're lightly golden, then turn and cook on the other side.
When the meat is done, taste the barley broth and adjust the seasoning,
then stir in the lettuce and arugula - they only need a minute or so to
cook. Serve the barley, peas and lettuce with the chicken on top and
sprinkle with the bacon pieces. Spoon the broth juices over the top.
Serves 4
8 ounces pearl barley
Olive oil
2 small red onion, peeled and finely chopped
Sea salt and freshly ground black pepper
16 ounces frozen peas
4 cups chicken or vegetable stock (may need lots more)
1 heaping tablespoon all-purpose flour
2 tablespoons butter
1.5 lbs chicken, with skin
4 slices thick bacon or pancetta, cut into pieces
2 Tbs fresh chopped thyme
2 handful romaine lettuce leaves, washed and spun dry
2 handful arugula, washed and spun dry (1 bunch)
Cook the pearl barley in a big pot of boiling, salted water for about 50
minutes, or until tender but still with a little bite, then drain and
leave to steam dry.
Next, heat a glug of olive oil in the barley pot and add the onion and a
pinch of salt. Cook slowly on a low heat for about 10 minutes, without
coloring too much. Add the barley and the peas. Cover with the stock and
bring to the boil. Simmer for 10 minutes, stirring every now and then.
On a board, mash the flour and butter together with a fork until you have
a paste. Stir half of the paste into the peas and barley and continue to
simmer until the liquid begins to thicken. If, after 5 minutes, it's not
thick enough, add some more of your beurre manie. Continue to simmer for
another 10 minutes, adding a little extra stock if it gets too dry, while
you cook your chicken. Cornstarch slurry is good too.
Render the bacon until crispy in a big pan. Drain the fat.
Put some olive oil into thr frying pan again. Season the chicken and rub
with thyme and put in the pan. Shake them about and, after a few minutes,
when they're lightly golden, then turn and cook on the other side.
When the meat is done, taste the barley broth and adjust the seasoning,
then stir in the lettuce and arugula - they only need a minute or so to
cook. Serve the barley, peas and lettuce with the chicken on top and
sprinkle with the bacon pieces. Spoon the broth juices over the top.
Beans and Tuna Salad
Beans and Tuna Salad
serves 4
2 cans cannellini beans, drained
1 small sweet onion, very thinly sliced
Salt
2 can tuna in olive oil
Extra virgin olive oil
red wine vinegar + balsamic
5oz baby arugula
Black pepper, cracked fairly coarse
Chile flakes
Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork. Pour on enough oil to coat well, add a few teaspoons of vinegars and a generous quantity of black pepper.
Add arugula and toss well.
serves 4
2 cans cannellini beans, drained
1 small sweet onion, very thinly sliced
Salt
2 can tuna in olive oil
Extra virgin olive oil
red wine vinegar + balsamic
5oz baby arugula
Black pepper, cracked fairly coarse
Chile flakes
Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork. Pour on enough oil to coat well, add a few teaspoons of vinegars and a generous quantity of black pepper.
Add arugula and toss well.
Stir Fried Cabbage, Beef and Mushrooms
Stir Fried Cabbage, Beef and Mushrooms
Serves 4
1 Head of Savoy Cabbage, Shredded
1 Pound Ground Beef
1 T Soy sauce
2 Tablespoons of Canola Oil
2 Tablespoons of Fish Sauce
1 Tablespoon of Sriracha
1/2 Lemon or Lime - Juiced
3-5 Minced Garlic Cloves
2-3 Diced Shallots
1 Cup of Frozen Peas - Thawed
8 Ounces of Mushrooms, sliced
Scallions
Salt and Pepper to Taste
1. Brown ground beef half way in a large wok and drain excess fat. Add chili sauce, 1 tablespoon of fish sauce, half of the garlic, half of the shallots, soy, lemon juice and mushrooms. Add salt and pepper to taste and stir fry until the mushrooms and ground beef are thoroughly cooked. Remove from heat and place mixture in a large bowl and cover.
2. In the hot wok, add the canola oil and remainder of the garlic and shallots. Sauté for thirty seconds. Add shredded cabbage and mix. Add 1 tablespoon fish sauce and salt and pepper to taste. Stir fry until the cabbage is to desired tenderness.
3. Add petite peas and ground beef mixture back into the cabbage. Incorporate thoroughly and serve with rice.
Serves 4
1 Head of Savoy Cabbage, Shredded
1 Pound Ground Beef
1 T Soy sauce
2 Tablespoons of Canola Oil
2 Tablespoons of Fish Sauce
1 Tablespoon of Sriracha
1/2 Lemon or Lime - Juiced
3-5 Minced Garlic Cloves
2-3 Diced Shallots
1 Cup of Frozen Peas - Thawed
8 Ounces of Mushrooms, sliced
Scallions
Salt and Pepper to Taste
1. Brown ground beef half way in a large wok and drain excess fat. Add chili sauce, 1 tablespoon of fish sauce, half of the garlic, half of the shallots, soy, lemon juice and mushrooms. Add salt and pepper to taste and stir fry until the mushrooms and ground beef are thoroughly cooked. Remove from heat and place mixture in a large bowl and cover.
2. In the hot wok, add the canola oil and remainder of the garlic and shallots. Sauté for thirty seconds. Add shredded cabbage and mix. Add 1 tablespoon fish sauce and salt and pepper to taste. Stir fry until the cabbage is to desired tenderness.
3. Add petite peas and ground beef mixture back into the cabbage. Incorporate thoroughly and serve with rice.
Chicken Riggies
Chicken Riggies and Escarole
Serves 4-6
Salt
1 pound rigatoni
1.5 lbs chicken, cubed
Black pepper
6 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
4 cloves garlic, finely chopped, divided
2 large or 3 small cubanelle peppers, seeded, chopped
7oz roasted red peppers, chopped
6 hot cherry peppers pickled in jar
1 (28-ounce) can crushed tomatoes
1/3 cup cream
1 head escarole, coarsely chopped
handful basil, thinly sliced
Bring a pot of water to a boil for "riggies". Salt water and cook pasta
to al dente. Also parcook the escarole. Reserve 1 cup pasta water.
In a large skillet, brown chicken, 7 to 8 minutes then remove.
Add onions, garlic, cubanelle peppers and cook 6 to 7 minutes to soften,
then add roasted red peppers and chopped hot peppers.
Stir in tomatoes and add chicken back to the sauce. Bring sauce to a
bubble then stir in some cooking water from the pasta - about a cup, then
add the cream. Reduce heat to lowest setting and simmer a couple of
minutes. Add pasta and escarole and toss to combine.
Top the pasta with shredded basil.
Serves 4-6
Salt
1 pound rigatoni
1.5 lbs chicken, cubed
Black pepper
6 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
4 cloves garlic, finely chopped, divided
2 large or 3 small cubanelle peppers, seeded, chopped
7oz roasted red peppers, chopped
6 hot cherry peppers pickled in jar
1 (28-ounce) can crushed tomatoes
1/3 cup cream
1 head escarole, coarsely chopped
handful basil, thinly sliced
Bring a pot of water to a boil for "riggies". Salt water and cook pasta
to al dente. Also parcook the escarole. Reserve 1 cup pasta water.
In a large skillet, brown chicken, 7 to 8 minutes then remove.
Add onions, garlic, cubanelle peppers and cook 6 to 7 minutes to soften,
then add roasted red peppers and chopped hot peppers.
Stir in tomatoes and add chicken back to the sauce. Bring sauce to a
bubble then stir in some cooking water from the pasta - about a cup, then
add the cream. Reduce heat to lowest setting and simmer a couple of
minutes. Add pasta and escarole and toss to combine.
Top the pasta with shredded basil.
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