Tag Archives: Asian

Thai Mussels in Coconut Broth

 

Harmony is the guiding principle behind this dish. Influenced by Thai cuisine,  this mussels recipe is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something that is uniquely delicious. In  less than 30 minutes, you can have a seafood feast that is just as good, if not better, than any sophisticated  five- star restaurant.

Enjoy!

Serves 2

Ingredients:
2 Tablespoons coconut oil
1/2 cup Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
1/2 cup green beans, ends trimmed, sliced thin, cut into 1/2-inch pieces
1/2 cup red bell peppers,thinly sliced into 1-inch pieces
2 cloves garlic, grated
2 teaspoon fresh ginger, peeled grated
1 stalk of lemongrass, crushed
1/4 teaspoon crush red pepper flakes
1 teaspoon curry powder
One 13.5 ounce can unsweetened coconut milk
1/2 Tablespoon fish sauce (nam pla)
1 cup chicken stock
3 pounds Pei mussels, scrubbed, beard removed
Zest and Juice of 1 lime
1/4 cup fresh basil, roughly chopped
1/4 cup scallions, thinly sliced
1/4 cup cilantro, for garnish

Directions:
Place a Dutch oven over medium-high heat and add the oil, potatoes, green beans, peppers, garlic, ginger,lemongrass, red pepper flakes and curry powder. Season with salt and pepper. Saute until fragrant, about 3 to 4 minutes. Add the coconut milk, fish sauce and stock, bring to a simmer, and cook until the potatoes are tender but still have a bite, about 10 more minutes. Add the mussels, lime zest and juice, and bring to a simmer. Cover with a lid and cook over high heat until all the mussels open.

Remove from heat and discard any mussels that did not open Remove and discard the lemon grass. Season with salt and pepper. Add the basil and scallions and stir to combine.Serve from Dutch oven into individual bowls, and garnish with cilantro.

TODAY.com Parenting Team FC Contributor

 

 

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Tom Kha Gai ( Thai Chicken Coconut Soup) ต้มข่าไก่

tom-kha-gai-chicken-coconut-soup.jpg

 

“A soothing that calms the soul”, is how my friend described what Tom Kha Gai is like, as he reminisced about his childhood memories and so graciously shared his mother’s recipe with me.

Tom Kha Gai is a soup made of chicken (Gai) cooked (Tom) in coconut milk which has been infused with galangal (Kha), lemongrass, and kaffir lime leaves.This dish is simple and easy to prepare and most of the  ingredients can be easily found at your local Asian specialty market. They usually sell them in quantities greater than what you will need, but know that these ingredients  freeze really well and can be readily available for the next time you want to  make soup or a curry. If you cannot find galangal at a store near you, you can use ginger as a substitute.  Unfortunately, there is no substitute for the kaffir lime leaves.

tom kha gai recipe

 

Galangal (kha ข่า) is one of the most important ingredients in any tom kha gai recipe (ต้มข่าไก่).

 

It has an earthy spice flavor, and many people compare the taste to ginger. Galangal is included in many Thai curries and soups, and when used in small quantities, it provides a subtle kick of flavor. You don’t normally eat the actual pieces of galangal, but instead it’s boiled in the soup and releases its wonderful essence.

 

Serves 6

Ingredients:
One 1-inch piece of galangal, peeled and cut into paper thin, coin sized pieces
10 kaffir lime leaves or 1 Tablespoon lime zest and ¼ cup lime juice
6 cups low-sodium chicken broth
1½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
8 ounces oyster mushrooms, stemmed, caps cut into bite-size pieces
5-6 Thai red chilies (more or less, depending on your heat preference)
One 13.5-ounce can coconut milk
1 Tablespoon lime juice
2 Tablespoons fish sauce (such as nam pla or nuoc nam)
1 teaspoon palm sugar
2 stalks fresh lemongrass, tough outer layers removed
Cilantro leaves with tender stems, lime wedges, steamed jasmine rice, for serving
Chili oil, for serving (optional)

Directions:
Using the back of a knife, lightly smash lemongrass; cut lemongrass into 4” pieces. Bring lemongrass, galamgal, lime leaves, and  chicken broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.

Add chicken to the strained broth and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Once the chicken is cooked through, throw in the smashed chilies and remove the pot from heat immediately. Mix  in the  coconut milk,  lime juice, fish sauce and sugar. Stir in the cilantro leaves and taste. Add more lime juice and fish sauce, if necessary.

Divide soup among bowls. Serve with lime wedges and teamed jasmine rice as an entree.

 

 

Cook’s Notes:
One pound of deviened and shelled shrimp can be substituted for the the chicken.

You can also use white button, cremini, and oyster mushrooms. Any meaty, mild-flavored mushrooms will do. Portobello mushrooms are fine flavor- and texture-wise, but even with the gills carefully scraped off they still turn the broth into an unappetizing shade of gray. Do not use shiitake; the flavor is way too strong for this. Also, DO NOT use any kind of dried mushrooms because they will change the flavor profile of this dish quite drastically, and not in a good way.

 

Smashed Cucumber Salad

Photo Credit: Tony Cenicola/The New York Times

Korean Spiced Glazed Pork Ribs

A sticky, sweet and sour marinade infused with Asian flavors that also doubles as sauce will make the taste of these ribs explode in your mouth with just the right amount of heat. For a change of pace try serving these oven baked ribs Caribbean style with fried plantains and yellow rice.

Serves  8
Ingredients:
1/2 cup gochujang (Korean hot pepper paste)
2 Tablespoons dark brown sugar
1/2 Tablespoon turbinado sugar
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons rice vinegar
2 teaspoons toasted sesame oil
Kosher salt, to taste
3 pounds baby back pork ribs, separated into individual ribs

Directions:
Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.

Toss ribs and half of marinade in a 13 x 9- inch baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.

Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and  pour off any fat that has come off the ribs. Increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.

Cook’s Note:
For this dish, I used whole sliced pork spare ribs instead of baby back ribs, as called for in the recipe. You can also use pork belly or another similar cut of ribs, if you like. Be sure to reduce the cooking time by 10 to 15 minutes with boneless pork.

This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

Soy-Glazed Salmon en Papillote with Sesame Green Beans and Snow Peas

Schichimi Togarashi

Shichimi tōgarashi ( 唐辛子),  also known as nana-iro tōgarashi (七色唐辛子) or simply shichimi, is a common Japanese spice mixture. containing seven ingredients.

Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food.

A typical blend may contain:
-coarsely ground red chilli pepper (the main ingredient)
– roasted orange peel
-black sesame seeds
-white sesame seeds
-hemp seeds
– ground ginger
nori or aonori

Some recipes may substitute or supplement these with poppy seed, yuzu peel,rape seed or shiso.

Shichimi should be distinguished from ichimi tōgarashi (一味唐辛子), which is simply ground red chili pepper, and means literally “one flavor chili pepper” (ichi meaning “one”).

 The culinary history of this  spice mix dates back at least to the 17th century, when it was produced by herb dealers in Edo  which is current day Tokyo, and sometimes it is referred to as Yagenbori (Japanese: , from the name of the original place of production). Most shichimi sold today come from one of three kinds, sold near temples: Yagenbori (やげん堀?) sold near Sensō-ji, Shichimiya (七味家?) sold near Kiyomizu-dera, and Yawataya Isogorō (八幡屋磯五郎?) sold near Zenkō-ji.
Yagenbori Shichimi Togarashi Shin-Nakamise Main Store in Asakusa,Tokyo.

In terms of use, many cooks will add it  to soups and on noodles and gyūdon. In Japan, some rice products such as rice cakes, agemochi and roasted rice crackers also use it for seasoning.

Togarashi works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu , which are small bits of food cooked in rich broth, noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.

Makes About 1/2 Cup
Ingredients:
2 Tablespoons sansho (or 1 tablespoon black peppercorns)
1 Tablespoon dried tangerine peel
1 Tablespoon ground red chile pepper
2 teaspoons flaked nori
2 teaspoons black sesame seeds
2 teaspoons white poppy seeds
2 teaspoons minced garlic

Directions:
Combine the sansho (or black peppercorns), tangerine peel, ground red chile pepper, nori, and minced garlic.Grind the first four ingredients together to a chunky consistency.Add the black sesame seeds, white poppy seeds to the ground mixture. Store refrigerated in an airtight container up to 1 month.

Thai Fried Chicken

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Sriracha, fish sauce and rice vinegar combine in this nice Asian-inspired twist on classic crispy fried chicken. I like to serve this dish family style, on top of a baby bok choy and kumquat salad with limes.

Ingredients:
1/2 cup vegetable oil, plus more for frying
1/4 cup fish sauce
2 Tablespoons brown sugar
2 Tablespoons rice vinegar
2 Tablespoons fish sauce
1 Tablespoon Sriracha
2 pounds bone-in, skin-on chicken drumsticks or thighs
1 cup rice flour

Directions:
In a large bowl, whisk together the oil, fish sauce, brown sugar, rice vinegar and Sriracha.

Rinse the chicken and pat dry. Add the chicken to the marinade and gently toss to coat. Marinate for at least 1 hour.

In large bowl, add the rice flour. Dredge the chicken with a coat of rice flour, shaking off any excess. Set coated chicken pieces aside. Repeat for the remaining chicken.

Heat 1 inch of oil to 375°F in a large cast iron skillet or a Dutch oven. Working in small batches, gently place the chicken into the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side. Drain on paper towels.

To serve place on a platter and serve immediately.