Blog Posts

Mee Gati Coconut Noodles

6/28/2020

Classic Thai Food: Delicious Recipes by the Master Chef of Thailand by Sirsamorn Kongpun, pg 96

Thai

2 cup coconut milk
1 cup water
1 large prawn, chopped & cooked
1/4 small onion or shallot, diced
1/2 pound chicken or pork, chopped
100 gr yellow tofu, cubed
3 tbs soy beans paste (fermented is best)

1/4 cup palm sugar
1/3 cup tamarind juice
1 tsp dried chilies, ground
240 g thin rice noodles (2 packages)
1 egg
40 g Chinese chives, 1 in pieces
1 cup bean sprouts

Soak noodles in warm water
Heat coconut milk and water in a pan over medium heat
As oil raise to surface and breaks on edges, add shallots/onions to pan to stir fry
Mix in proteins, soy bean paste, sugar, tamarind juice, and chilies
Save some of the sauce from the pan to top finished dish with
Simmer to reduce and add firm tofu
Stir in prawn fats and taste to season
Remove from pan
In a small amount of the sauce, stir fry noodles until soft and liquid absorbed
Add bean sprouts, chives, and more water if mixture gets too dry
Cook whisked egg in thin layer until golden brown, roll, and slice into shreds
Serve sauce separately from noodles and top noodles with egg
Garnish plate with lime, bean sprouts, and chili flakes.

From Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1. I tried to make it more teenager-friendly by serving over rice instead of mushrooms, but I think next time I'll just serve it with another appetizer type dish. I also can't find the kind of chillies used in Ramsay's series, so instead I used a red bell pepper and scotch bonnet sauce.

3 tbs soybean puree or miso paste
pan full fish stock (or other)
kaffir lime leaf
chillies, chopped
ginger, sliced

salmon, skin on
broccoli, separated into small florets
bok choy, stems and leafs sliced separately
enoki mushrooms
sesame oil

Put paste in hot pan and whisk in stock until a light broth consistency
Bring to a boil and add kaffir leaf, chillies, and ginger
Slide salmon into broth, skin side down
Bring to boil and reduce heat
Simmer while spooning broth over top of salmon
Remove salmon when springy and firm - coat with broth to prevent drying out
Add broccoli and bok choy stims to broth
After 1 minute add bok choy leafs
Add enoki mushrooms to broth
Remove skin from salmon and flake (I didn't do this because I love salmon skin)
Prepare bowls by rubbing in sesame oil
Serve salmon over uncooked mushrooms, topped with vegetables and a ladle of broth

Yangzhou Fried Rice

6/19/2020

Every Grain of Rice by Fuchsia Dunlop, page 256

1/2 raw pork fillet
1/2 oz ham or salami
1/2 oz chicken, cooked and cold
2 shiitake mushrooms, soaked in hot water
1/2 oz bamboo shoot (optional)
3 spring onions, green parts chopped
1-2 eggs

ground white pepper
5 tbs cooking oil
1/2 oz small shrimp
1/2 oz peas or fava beans or soy beans
2 tsp Shaoxing wine
3/4 cup chicken stock
3 cups cooked white rice

Dice ingredients through spring onions
Beat eggs with salt & pepper
Add pork and shrimp to hot oil, followed by remaining meat, beans, and mushrooms
Stir fry until hot and sizzling
Combine Shaoxing wine and stock, and bring to boil
Season and pour into bowl
Swirl egg in new hot oil until half cooked
Add rice and stir fry while breaking up lumps
When rice starts to "pop," mix in bowl of ingredients
Stir fry 30 more seconds, season, stir in onion greens, and serve

Sichuan Chilli Broccoli

6/18/2020

Every Grain of Rice by Fuchsia Dunlop, pg 174

1/2 lb broccoli
3-6 dried chillies, halved & deseeded
salt

4 tbs cooking oil
1/2 tsp whole Sichuan pepper
1 tsp sesame oil

Cut broccoli into small florets
Blanch broccoli with salt and 1 tbs of oil 2-3 minutes
Stir fry chillies and pepper in hot oil until just beginning to brown
Stir fry broccoli about 30 seconds until coated with oil
Turn off heat, stir in sesame oil, and serve

Chicken & Grits Marsala

6/8/2020

1 cup grits
1 lb chicken
seasoned flour
clove garlic, crushed
1 tsp rosemary
fresh thyme
1 pack mushrooms
2-3 zucchini, sliced

3 tomatoes, sliced
8 oz chicken broth
2 cups heavy cream, separated
12 oz Marsala wine
6 oz beef broth
2 tsp sage
1 cup cheddar cheese
1/2 stick butter

Begin preparing grits without about half the called for amount of water
Lay chicken dredged in seasoned flour away from you into hot oil
Add garlic, rosemary, and thyme
Cook chicken 1 1/2 minutes on one side and 1 minute on the other, until brown
Add vegetables to pan and pull under the chicken
For the grits, add half of the chicken broth and half of the cream
Deglaze chicken pan with wine
Add broths and bring to simmer for 2-5 minutes
Stir in remaining cream and sage
Melt butter into sauce
Into grits, stir in cheese and season
Serve sauce and chicken over grits

Dry-Fried Green Beans

6/6/2020

Gan Bian Si Ji Dou from Every Grain of Rice by Fuchsia Dunlop, pg 150

3/4 lb green beans
4-6 dried chillies, deseeded
2 spring onions, white parts sliced
3 tbs garlic, sliced
3 tbs ginger, sliced

salt
cooking oil
1/2 tsp Sichuan pepper
1 tsp sesame oil

Blanch beans until tender
Add chilies and pepper to hot oil until chilies darken and fragrant
Stir fry with spring onions, garlic, and ginger until fragrant
Add beans and cook for 1 to 2 minutes until coated in oil
Stir in sesame oil and serve

Dan Dan Noodles

6/6/2020

Dan Dan Mian, Every Grain of Rice by Fuchsia Dunlop, pg 280

Szechuan

3 tbs cooking oil
16 oz ground pork
8 tsp Shaoxing wine
4 tsp Hoison sauce
4 tsp soy sauce
salt
dried wheat flour noodles

Sauce:

8 tsp soy sauce
1 tsp salt
4 tsp Chinkiang vinegar
8-12 tbs chilli oil, to taste
spring onion greens, finely sliced
1 1/2 cup chicken stock (or noodle water)

Heat oil in wok
Stir fry meat until changes color
Add Shaoxing wine and stir
Stir fry with Hoisin sauce until fragrant
Season with soy sauce and salt
Press meat against wok to break up pieces
Remove from wok while still juicy
Boil noodles and cook to packaging
Combine all sauce ingredients, stock last
Place noodles in bowl with sauce and top with pork
Stir together and serve

Chicken Marsala

6/5/2020

Italian

4 pieces pounded chicken breast
seasoned flour
4 oz olive oil
1 package mushrooms, sliced
8 oz Marsala wine

1 tbs garlic, minced
2 tsp basil
8 oz beef stock
1/3 cup walnuts, halved or chopped
1 stick butter, softened

Dredge chicken in seasoning and lay away into hot oil
Brown for 1 1/2 minutes on one side and 1 minute on the other
Add mushrooms - pull meat on top
Deglaze with wine
Add garlic, basil, stock, walnuts, season
Stir in butter and serve sauce over chicken with noodles or gnocchi

Pad See Ew

6/4/2020

Video from Chaiyo's

Thai

Chinese broccoli, slivers
Noodles
Garlic
1 lb meat
3 eggs

2 tbs dark/sweet soy sauce
2 tbs soy sauce
2 tbs oyster sauce
1 tbs Sugar
chillies/chilli oil

Blanch broccoli
Prepare noodles
Saute garlic in oil
Pan fry meet and add eggs
Stir in noodles and oyster sauce
Fold in broccoli
Add sugar and sauces and continue to stir fry

Aliceann's Tomato Cream Sauce

5/29/2020

I started cooking this a few years ago by combining a bunch of recipes from the internet. The first time I accidentally made a whole gallon - luckily I've gotten it more manageable and gained a friend, Jimmy, by feeding him large amounts of pasta sauce.

olive oil
onion, diced
3 tbs garlic, minced
2 bell peppers, diced (optional)
1 pack mushrooms, diced (optional)
14-28 oz can diced/whole plum tomatoes
small can tomato paste
1 cup chicken broth

salt & pepper
white pepper
parsley
1 cup heavy cream
basil (a lot)
1 cup Parmesan
spinach
butter

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