Tag Archives: Chilies

Chiang Mai Chicken Noodles (Khao Soi Gai)

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Chiang_Mai_Noodles1 (1 of 1)Chiang Mai noodles is one of my all-time favorite Thai dishes (no kidding!). It is the signature dish of Chiang Mai, Thailand, and that is where I tasted it (experienced it!) for the first time. It is said to be of Burmese origin, but it now calls Chiang Mai home. It is served soup-style in a bowl with lots of broth over noodles, together with a bit of meat, such as pork or chicken. The broth is a fantastic blend of spices, coconut milk and chicken stock, and it is on the hot side. It is typically garnished with green onions, shallots, peppers and a deep-fried nest of noodles (optional). I hope you’ll try it!

1 lb boneless, skinless chicken breast (about two breasts), cut into 1-inch cubes
2 1/2 cups coconut milk
2 Tbsp red Thai curry paste
1 tsp ground turmeric
2 1/2 cups chicken stock
4 Tbsp fish sauceChiang_Mai_Noodles2 (1 of 1)
1 Tbsp dark soy sauce (don’t substitute with regular/light soy sauce; do substitute with kecap manis, if necessary)
Juice of 1/2 fresh lime
1/8 tsp ground white or black pepper
1/4 tsp salt
1 lb fresh Asian-style egg noodles, cooked 2 minutes in boiling water, then drained and set aside

For garnish
3 spring onions, diagonally sliced
4 (or so) red Thai bird chilies, seeded and thinly sliced
4 chopped shallots
Some cilantro (coriander leaves)
4 fried noodle nests (optional)*

Heat about 1/3 of coconut milk in a wok or Dutch oven over medium-high heat. As soon as it comes to a boil, add the Thai curry paste and turmeric. Stir constantly for about 1 or 2 minutes, until fragrant. Add chicken and stir fry for another 2 minutes.

Add the rest of the coconut milk, chicken stock, fish sauce, dark soy sauce, lime juice, ground pepper and salt to the chicken mixture. Bring back to a boil, stirring constantly. Reduce heat to low and simmer gently, uncovered, for about 7 minutes. Serve in bowls, over portions of the egg noodles. Garnish each serving with spring onions, chopped bird chilies, chopped shallots, cilantro leaves and fried noodle nests (if using).

Serves 4.

*To make fried noodle nests, divide 6 oz rice vermicelli into 4 “nests.” Heat about an inch of canola oil in a wok over high heat. Test oil when it is hot by dipping one of the noodles into it; oil is ready when noodle puffs up on contact. With tongs, drop one nest into the oil. It will just take a second to fry — remove from the oil as it has puffed up. Place on paper towels to drain. Repeat with the rest of the nests.

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Indonesian Shrimp Curry (Udang Kari)

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Indonesian_Shrimp_Curry1 (1 of 1)I’m very fond of just about any dish that has lemongrass in it. The original recipe called for ground lemongrass, but I prefer the brightness of fresh lemongrass for this recipe. This Indonesian curry can be served as a main dish with steamed rice, or as one dish of a few for an Indonesian-style meal. This is an easy dish for a mid-week dinner, and it’s good so I hope you’ll try it!

1 Tbsp canola oil
1 medium onion, finely diced
2 garlic coves, peeled and finely grated or minced
1 stalk lemongrass, outer leaves removed and the lower 6 inches very finely minced
1 tsp ground turmeric
1/2 tsp ground cumin
2 tsp sambal ulek
1/2 tsp terasi
1 tsp salt
1 cup coconut milk
1 lb peeled shrimp (uncooked, frozen or fresh)
1 Tbsp kecap manis
Heat oil in a wok or skillet over medium-high heat. Add the onions, garlic, lemongrass, turmeric, cumin and sambal ulek. Saute gently for 3 minutes.

Add the terasi, salt and coconut milk to the onion mixture. Bring to a boil. Reduce heat to low, add shrimp and simmer for 20 minutes, or until sauce is quite thick. Stir in kecap manis and serve with seamed jasmine rice.

Serves 4.

Grilled Lime Chicken with Mole Sauce and Saffron Rice

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Lime_Chicken_Mole3 (1 of 1)This dish features mole (pronounced something like “molay”), which is prepared throughout Mexico, but it is especially popular in the central and southern regions of Puebla and Oaxaca. It is made with a variety of interesting ingredients, such as chile peppers, spices, chocolate, and the list goes on. This version is spicy and delicious, and goes very will with the marinated, grilled lime chicken and the saffron rice. I hope you’ll try it!

2 lbs boneless, skinless chicken breasts (about 3 large), pounded to an even thickness (1/2 inch)
Juice of 3 limes
3 Tbsp olive oil
2 garlic cloves, peeled and minced or finely grated
1/4 tsp salt
1/4 pepper

2 dried ancho chile peppers
1/2 cup diced onions
2 garlic cloves, peeled and smashed with the side of a knife
1 Tbsp olive oil
1/2 cup raw, hulled sunflower seeds
1/2 tsp ground cinnamon
1/2 tsp cumin seeds
1/8 tsp ground allspice
2 1/2 cups chicken broth
1 large tomato, peeled, seeded and coarsely chopped
2 slices day-old bread, torn into pieces
2 chipotle chiles from canned chipotles in adobo sauce
1/2 oz semisweet chocolate, chopped
4 tsp sugar
2 tsp salt
1/4 tsp ground black pepper

1 cup chicken broth
1/2 cup water
1/4 tsp saffron threads, crushed
1/2 diced onions
1/2 diced red bell pepper
1 Tbsp butter
1 cup long-grain rice
1/2 tsp salt
1/8 tsp ground black pepper

Garnish: shredded lettuce, cilantro leaves, sour cream

Prepare the marinade for the chicken by whisking together the lime juice, olive oil, garlic, salt and pepper. Place the chicken and marinade in a large, zip-lock plastic bag, mixing well. Let sit (turning from time to time) in the fridge for 1 hour.

Meanwhile, prepare the mole sauce by toasting the ancho chiles in a very hot, dry skillet just until they crackle (about 2 minutes each side). Be sure not to burn them, or they’ll ruin the mole. Place chiles in a bowl and cover with boiling water for 30 minutes to revive them. Drain and discard water. Remove stems and seeds, and coarsely chop. Set aside

Add 1 Tbsp olive oil to the skillet. Add onions and garlic, and cook over medium to low heat for 5 minutes. Stir in the sunflower seeds, cinnamon, cumin seeds and allspice. Stir for and additional 4 minutes, until mixture is fragrant. Transfer to a food processor.

Add 1 1/2 cups of the chicken broth, tomato, bread, ancho chiles and chipotle peppers to the spice mixture in the food processor. Process until very smooth.

Transfer mixture to a large sauce pan. Stir in remaining broth, chocolate, sugar, salt and black pepper. Bring to a boil, then reduce the heat to low. Simmer uncovered very gently for 30 minutes. Cover and remove from heat.

For the saffron rice, bring broth and water to a boil, then remove from heat. Add the saffron, stir and set aside.

Saute the onions and red bell peppers in 1 Tbsp butter in a medium sauce pan for about 5 minutes. Add rice and cook, stirring for about 3 minutes. Stir in saffron broth, salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes. Remove from heat, and fluff with a fork. Cover and let stand for at least 5 minutes.

Prepare grill.

Remove chicken from fridge, and discard marinade. Grill chicken breasts for 9 minutes on one side. Flip, then grill for an additional 4 minutes, or until done. Cut crosswise into 1-inch slices.

Place the chicken over the rice and top with the mole. Garnish with cilantro, and serve with shredded lettuce and a dollop of sour cream

Serves 6.

Indonesian Roasted Pork Tenderloin with a Sweet Ginger Sauce (Babi Panggang)

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Babi_Pangang4 (1 of 1)Here’s another one of my favorite Indonesian pork recipes (I have several favorites in this category!). This one is a roasted pork tenderloin that has been marinated in a ginger/garlic/sweet soy sauce. It is served over a bed of crisp, shredded white cabbage, with a drizzle of a unique (delicious!) ginger sauce. I hope you’ll try it!

2 tsp peeled, finely grated fresh ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp Laos powder
2 Tbsp kecap manis
1/2 tsp salt
1/4 tsp ground black pepper

1 lb (or so) pork tenderloin

1/3 cup brown sugar, packed
2 tsp kecap manis
1/4 cup white vinegar
1/4 cup chicken stock
2 Tbsp tomato paste
3 tsp corn flour (cornstarch)
1 inch peeled fresh ginger, cut lengthwise into very fine julienne strips (about 1/2 Tbsp)
1 tsp sambal ulek
1 small onion, diced
1 Tbsp canola oil

1/2 head white cabbage, very thinly sliced

Babi_Pangang6 (1 of 1)Prepare the marinade by combining the first 6 ingredients (through ground black pepper) in a small bowl. Place the pork in a shallow dish and cover evenly with the marinade. Cover with plastic wrap and refrigerate for an hour (or longer).

Meanwhile, prepare the ginger sauce by whisking together the next 7 ingredients (through sambal ulek) in a medium bowl. Heat oil in a small sauce pan over medium-high heat. When hot, add the onions and saute for 3 minutes. Add the sauce mixture. Stirring constantly, slow bring to a boil. Reduce to low and continue to cook until the sauce thickens (about 5 minutes). Remove from heat, cover and set aside.

Heat oven to 425 degrees Fahrenheit. Line a baking dish that will accommodate the pork with aluminum foil and place the pork in the dish. Cook the pork until it registers 155 degrees Fahrenheit when inserted with a thermometer in the thickest portion (about 20 minutes) — cooking the pork any longer will dry it out. Remove the pork from the oven and place on a cutting board. Cover loosely with aluminum foil and let rest 10 minutes.

Slice the pork into half-inch pieces. Spread the sliced cabbage on a serving platter and place the pork slices on top. Pour sauce over the pork. Serve with steamed jasmine rice.

Serves 4.

Thai Beef Stir-Fry in an Oyster Sauce

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Thai_Beef_Stir-Fry_in_an_Oyster_Sauce3 (1 of 1)I enjoy stir-fry dishes because they call for the freshest of ingredients, and they are generally quick to prepare (and they can be very healthy, as well!). This is a typical Southeast Asian-style stir-fry that combines fresh, spicy, sweet, sour and salty flavors into an harmoniously delicious dish. I hope you’ll try it!

 

1 lb flank steak, cut against the grain into very thin slices that are 2 inches in length
1 Tbsp dry sherry
1 Tbsp cornstarch (cornflour)
1/4 tsp ground black pepper

3 Tbsp oyster sauce
1 1/2 Tbsp soy sauce
1 Tbsp honey
1 Tbsp lemon juice (about half a lemon)

2 Tbsp canola oil
3 garlic cloves, minced or finely grated
2 tsp finely peeled, grated fresh ginger

4 fresh Thai bird chilies, seeded and cut lengthwise into very fine julienne strips
3 scallions (green onions), cut into 1-inch pieces, then cut lengthwise into very fine julienne strips

8 lettuce leaves

Whisk together sherry, cornstarch and black pepper in medium bowl. Combine well with beef and set aside to marinate for 20 minutes.

Meanwhile, prepare the sauce by whisking together oyster sauce, soy sauce, honey and lemon juice in a small bowl. Set aside.

Heat the oil in a wok over high heat. Add the garlic and ginger, and stir-fry for 30 seconds. Add the beef mixture, sir-frying until the meat is no longer pink (about 3 minutes). Add the sauce and continue to stir-fry for an additional 2 minutes, until the sauce has thickened. Remove from heat and stir in the chilies and scallions. Serve over individual lettuce leaves, together with steamed jasmine rice.

Serves 4.

Thai Barbecued Chicken (Gai Yang)

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Thai_Barbecued_Chicken_(Gai Yang)2 (1 of 1)I pulled out the grill (I have a charcoal grill — I prefer the end results over gas) for the first time this spring. I made one of my favorite chicken recipes, Gai Yang. Gai yang is a beloved “street food” in Thailand — you find it everywhere, and when you get it, it comes in a plastic bag, together with another plastic bag of delicious spicy pepper dipping sauce. The marinade for the chicken calls for a commonly used ingredient in Thailand, including fresh, scraped coriander (cilantro) roots. If that’s not available, you can use the stems of the plant (which is what I use, and it seems to work well). This grilled chicken is flavorful and wonderful. I hope you’ll try it!

1 whole chicken (3 to 4 lbs), cut into 8 pieces (so you end up with 2 breasts, 2 thighs, 2 wings and 2 drum sticks)
2 stalks lemongrass (lower 6 inches), outer leaves removed and very finely chopped
1 1/2 Tbsp peeled and grated fresh ginger
1 1/2 Tbsp coarsely chopped fresh garlic
3 Tbsp fresh coriander root, or 1/4 cup coarsely chopped coriander stems
1 1/4 tsp turmeric
1 1/2 Tbsp brown sugar
2 Tbsp fish sauce
2 Tbsp (plus) canola oil

Add lemongrass, ginger, garlic, coriander root (or stems), turmeric, brown sugar, fish sauce and oil to a food processor. Puree to a very fine paste, adding additional tablespoons of oil as needed.

Combine chicken pieces and paste in a large bowl. Mix well and marinate in the refrigerator for at least 2 hours. Be sure to stir chicken mixture occasionally.

Prepare grill.

Grill chicken about 25 minutes, until cooked but not overdone. Serve with steamed jasmine rice and a spicy Thai chili dipping sauce.

Serves 4.

Josh’s Risoles (Indonesian Croquettes)

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Josh's Deep-Fried Creps with a White Grape Filling (1 of 1)The other night, I had some friends over for an Indonesian meal. My friend (and neighbor) Josh brought over an appetizer he made called “risoles,” which are Indonesian croquettes. Risoles are eaten as a snack food in Indonesia, and are prepared with either a sweet or savory filling. Josh’s version is savory, and he served it with a curry ketchup. Delicious! I asked him to pass along the recipe, which is as follows:

Risoles Wrapper

1 cup flour
1 egg
1/4 tsp salt
7 oz milk

Filling

1/4 lb ground beef or chicken
3 small potatoes, peeled and finely diced
2 carrots, peeled and finely diced
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped
1 Tbsp flour, mixed with a little water
1/2 tsp ground black pepper
1/2 tsp salt
1 cup beef broth
1/4 tsp sugar

Dredging

1 egg, beaten
1 cup breadcrumbs

Canola oil for frying

For the wrappers, combine the flour, 1 egg and salt. Gradually add milk, whisking to make a smooth texture. Heat a non-stick pan over medium heat. Reduce heat to low. Pour 2 Tbsp of the mixture into the pan, being sure to move pan until mixture is thin (as you would with crepes). Cook until edges are dry, and wrapper peels off pan easily. Set aside and repeat process for the rest of the wrappers.

For the filling, heat a wok with a bit of canola oil over medium-high heat. Add the onions and garlic, and saute until fragrant. Add the meat and saute for a few minutes. Add carrots, pepper, salt, celery, and beef broth. Cover and simmer for a few minutes. When the carrots are half-cooked, add the potatoes and the 1 Tbsp flour/water mixture. Continue cooking until vegetables are tender and the filling has thickened. Add sugar, stir and remove from heat.

For the risoles, place some of the filling on each wrapper at the bottom, leaving a small edge at the bottom. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll up to form a tube.

For dredging, dip each risole in the beaten egg, then dip in the breadcrumbs to coat.

Deep fry the risoles in the oil until crisp and golden brown. Remove and place on paper towels. Serve with chili sauce.

Serves 4 – 6.

New Mexico Chili Mac

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Chili_Mac3 (1 of 1)While searching on-line a while back for an “American Chop Suey” recipe (a classic New England comfort dish), I stumbled upon this recipe for “Chili Mac.” I didn’t search any further, and ended up trying this — it is delicious! I highly recommend using New Mexico chili powder, as it has much more flavor than grocery store chili powder (thus, “New Mexico Chili Mac” — I believe Texas is the true origin of this dish!).

2 tsp olive oil
2 medium onions, finely diced
2 jalapenos, minced
1 Tbsp salt
2 lbs lean ground beef
5 Tbsp New Mexico chili powder
1 Tbsp dried oregano
2 Tbsp minced garlic
1 28-oz can whole plum tomatoes, well-squeezed with your hands (don’t strain out juices)
2 15.5-oz cans kidney beans, drained
1/2 cup water
1 lb dried macaroni
1 lb shredded sharp cheddar cheese (about 2 cups)
Sour cream for garnish

Heat olive oil over medium-high heat in a Dutch oven. Add onions and jalapenos, salt, and saute  until onions are translucent, about 2 minutes. Add ground beef, chili powder, oregano and garlic, and stir, breaking up beef with the back of a wooden spoon, for 5 minutes. Add tomatoes, beans, and 1/2 cup water. Stir and bring to a boil. Reduce heat to low, and simmer until chili is thick, about 20 minutes.

Preheat oven to 400 degrees.

Cook macaroni according to package instructions.

Combine 1/3 of the shredded cheese with the chili and cooked macaroni in a bowl, then pour chili mixture into a 9 x 13.5-inch casserole dish. Top with the remaining cheese, and place casserole in oven. Bake for about 10 minutes, until cheese is melted. Remove from oven and let cool for about 5 minutes. Garnish plated servings with a dollop of sour cream each.

Serves 6.

Gule Sapi (Spicy Indonesian Beef Stew)

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Gule_Sapi_2013_04_14Gule Sapi is a spicy beef stew, simmered slowly in an aromatic coconut sauce. It’s called a “stew,” but it’s more like a curry, and I like to make it at any time of the year. It’s plenty spicy as is, but you can ratchet up the heat by leaving the seeds in the chilies (which is the way I like it), or you can tone down the heat by using less of the chilies and sambal ulek. This dish is delicious, so I hope you’ll try it!

1 large onion, coarsely chopped
4 garlic cloves, coarsely chopped
5 candlenuts
5 red Thai chilies (aka bird chilies), seeded and minced
3 tsp sambal ulek
1/2 tsp white ground pepper
1/2 tsp sweet Hungarian paprika
2 tsp (about 2 inches) fresh peeled, finely grated ginger
1/2 tsp Laos powder (or 1 tsp finely grated fresh galangal)
1 tsp ground turmeric
2 tsp ground coriander
2 whole cloves
2 tsp salt
4 Tbsp tamarind water
2 tsp peanut or canola oil

2 lbs beef chuck, trimmed and cut into 1-inch cubes
2 additional tsp peanut or canola oil
1 additional tsp salt
1 1/4 cup water
1 cinnamon stick (about 2 inches)
3 salam leaves
1 stem lemongrass — use bottom 6 inches; remove outer leaves, and pound the bottom end with the side of a knife
1 14-oz can lite coconut milk

Add first 15 ingredients (through peanut/canola oil) to a food processor. Process to a fine paste and set aside.

Heat 2 tsp peanut/canola in a Dutch oven over medium-high heat. Add beef and 1 tsp salt, and brown for 5 minutes. Leaving the juices in the pan, remove the meat and set aside.

Reduce heat slightly. Add the paste mixture to the pan and gently saute for 5 minutes. Add the meat back to the pan. Add the water, cinnamon stick, salam leaves and lemongrass. Stir and bring to a boil. Cover the pan, and simmer on low heat for 40 minutes.

Remove the lid, and add the coconut milk. Stir and bring to a boil. Simmer on low heat for about an hour, until the beef is tender, and the sauce is very thick. Remove the salam leaves, lemongrass and cinnamon stick. Serve with white coconut rice, or Indonesian yellow rice (nasi kuning), and any Indonesian relishes or pickled vegetables you have on hand.

Serves 4 to 6