Kung Pao Shrimp- Sichuan Classic

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Kung Pao Shrimp is one of those dishes that proves Sichuan cooking isn’t just about heat. The first thing you’ll notice is the balance of flavors. Sweet, sour, salty, and the unmistakable tingling warmth of Sichuan peppercorns all come together in a glossy sauce that coats the shrimp.

Shrimp also changes the character of the dish entirely. While Kung Pao Chicken is hearty and comforting, Kung Pao Shrimp is lighter and cooks in just a few minutes, making it perfect for a quick weeknight dinner. Crisp vegetables, roasted peanuts, dried chilies, and tender shrimp create a dish that tastes every bit as good as what you’ll find in an excellent Chinese restaurant.

This recipe is inspired by the work of Fuchsia Dunlop, whose years studying at the Sichuan Higher Institute of Cuisine in Chengdu have made her one of the foremost authorities on authentic Sichuan cooking in the English-speaking world. I’ve adapted her techniques to create a version that’s approachable for the home cook while remaining true to the spirit of the original.

Where did this dish originate?

Kung Pao is one of China’s most famous dishes, but few people realize it’s named after a person rather than an ingredient. The name comes from Ding Baozhen, a nineteenth-century governor of Sichuan Province whose honorary title was Gongbao, or “Palace Guardian.” Whether he created the dish himself or whether it was developed by the cooks in his household has been debated for generations, but his name has become inseparable from this iconic stir-fry.

A few more Chinese recipes you’ll love:

The original Kung Pao Chicken, Kung Pao Chicken- Authentic Sichuan Recipe

Always a take away favorite, Chinese Chicken with Fermented Black Beans: A Takeout Favorite

In the mood for fish, Spicy Sichuan Fish – Lucky Dragon’s Speciality

Here’s a great appetizer to start your meal, Authentic Char Siu Recipe: Make Delicious BBQ Pork at Home

And one of my favorites, Easy Sichuan Chicken: The Chinese Secret to Perfectly Tender Chicken

And if your looking for a tofu dish, this is a classic, MaPo Tofu: Stir-Fry Tofu with Szechuan Flavors

And a super easy stir fry that cooks in 5 minutes, How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes

And finally, here’s a list of my “go to” recipes, My Favorite Recipes

The Secret to Tender Kung Pao Shrimp:

The shrimp will cook incredibly quickly. The minute they curl and turn opaque, remove them and finish the rest of your dish. If you leave them in for the entire cooking time they will be tough. Add them back at only the very end.

Ingredients:

1 lb large Shrimp, peeled and cleaned.

3 cloves of Garlic and an equivalent amount of Ginger, sliced. 

1 Red Pepper, cubed. 

5 Green Onions, white parts only

4 Tbsp Vegetable oil

A handful of dried red Chillies. I like Chao tian jiao, Zi Dan Tou or Facing Heaven chilies – Medium heat and fragrant.

1/2 tsp toasted and crushed Sichuan Peppercorns 

2/3 cup roasted Peanuts

For the shrimp marinade:

½ tsp Salt

2 tsp light Soy Sauce

1 tsp Shaoxing wine

1½ tsp Potato flour or Cornstarch 

1 Tbsp Water

For the finishing sauce:

3 tsp Sugar

¾ tsp Potato flour or Cornstarch 

1/2 tsp Dark Soy Sauce

1 tsp light Soy Sauce

3 tsp Chinkiang Vinegar

1 tsp Sesame Oil

1 Tbsp Chicken stock or Water

Preparation:

Begin by marinating your shrimp and setting it aside.

Heat your wok with 4 Tablespoons of oil and heat until smoking, then add shrimp and cook just until they curl. Remove them with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the shrimp. 

Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften.

Increase heat and add your sauce and allow to thicken. Reduce the heat, add back the shrimp and finish with sesame oil, Sichuan peppercorns and peanuts. Serve immediately with hot steamed rice.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Kung Pao Shrimp- Sichuan Classic

Kung Pao Shrimp is one of those dishes that proves Sichuan cooking isn’t just about heat. The first thing you’ll notice is the balance of flavors. Sweet, sour, salty, and the unmistakable tingling warmth of Sichuan peppercorns all come together in a glossy sauce that coats the shrimp.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large Shrimp peeled and cleaned.
  • 3 cloves of Garlic and an equivalent amount of Ginger sliced.
  • 1 Red Pepper cubed.
  • 5 Green Onions white parts only
  • 4 Tbsp Vegetable oil
  • A handful of dried red Chillies. I like Chao tian jiao Zi Dan Tou or Facing Heaven chilies – Medium heat and fragrant.
  • 1/2 tsp toasted and crushed Sichuan Peppercorns
  • 2/3 cup roasted Peanuts
For the shrimp marinade:
  • ½ tsp Salt
  • 2 tsp light Soy Sauce
  • 1 tsp Shaoxing wine
  • 1½ tsp Potato flour or Cornstarch
  • 1 Tbsp Water
For the finishing sauce:
  • 3 tsp Sugar
  • ¾ tsp Potato flour or Cornstarch
  • 1/2 tsp Dark Soy Sauce
  • 1 tsp light Soy Sauce
  • 3 tsp Chinkiang Vinegar
  • 1 tsp Sesame Oil
  • 1 Tbsp Chicken stock or Water

Equipment

  • Wok

Method
 

  1. Begin by marinating your shrimp and setting it aside.
  2. Heat your wok with 4 Tablespoons of oil and heat until smoking, then add shrimp and cook just until they curl. Remove them with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the shrimp.
  3. Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften.
  4. Increase heat and add your sauce and allow to thicken. Reduce the heat, add back the shrimp and finish with sesame oil, Sichuan peppercorns and peanuts. Serve immediately with hot steamed rice.

Notes

Enjoy my recipes, Join the Kitchen

Tried this recipe?

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Thai Ginger Chicken- Gai Pad King

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My journey to discover different cuisines began in the early 80s. I became interested in Chinese, Thai and Indian food, but I had no idea where to start learning about these cuisines, which at that time we’re still quite obscure. Certainly there were Chinese and Indian restaurants, but Thai restaurants were a bit more few and far between.

A friend recommended this cookbook and this is where my journey to cook authentic Thai began. For me, Jennifer Brennan was my first Thai cooking teacher—even though we never met. Her book opened an entirely new world of flavors and techniques that I’ve been exploring ever since.

Long before I ever traveled to Thailand, I bought a worn paperback called The Original Thai Cookbook by Jennifer Brennan. It was the early 1980s, and authentic Thai ingredients were almost impossible to find in most American grocery stores. That book became my window into an entirely different way of cooking. Decades later, after countless trips to Thailand and many meals from street vendors and local restaurants, I still have that same well-worn copy. It’s one of the books that started it all.

I cooked this Ginger Chicken at least once a week for years. It’s excellent and has all the balance of flavors that Thai food is known for.

Here’s a great resource for your Chinese and Thai pantry, Essential Ingredients for Authentic Chinese and Thai Cooking

Want to try another Thai classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

And, the extra spicy street food dish, Gai Pad Prik – Thai Chicken with Chilies

Looking for a Thai salad, Gai Larb- The Classic Thai Chicken Salad

Interested in exploring Thai curries, Exploring Thai Curries: Where Do I Start?

Ready to explore beyond Thailand? Try my Vietnamese Shaking Beef, inspired by San Francisco’s celebrated Slanted Door. Vietnamese Shaking Beef inspired by The Slanted Door

Check out my favorite recipes I cook on rotation, My Favorite Recipes

Thai Ginger Chicken- Gai Pad King

Ingredients:

1 lb Chicken Thighs, boneless, skinless, cut into bite size chunks.
3 Tbsp Vegetable Oil
1 Onion, thinly sliced, in half and then sliced
5 cloves Garlic, chopped
2 Tbsp Light Soy Sauce
2 Tbsp Ginger, finely chopped
2 sprigs Mint Leaves, separated from stem.
8 dried Chinese Mushrooms, soaked in hot water, stemmed and sliced. You can substitute fresh Shiitake mushrooms too.
5 Green Onions, cut into 1″ long pieces
2 fresh red Thai Chillies, seeded and slivered.
2 Tbsp Chinese Rice Vinegar
1 tsp Sugar
2 Tbsp Fish Sauce (Nam Pla)

Preparation:

Heat the oil in a wok and fry the onions until limp. Add the garlic and stir fry for about a minute.

Add the chicken and stir-fry for 2 minutes. Then add the soy sauce, ginger, mushrooms, mint, green onions, and chillies

After a few minutes, when the chicken is just cooked, quickly season with rice vinegar, sugar and fish sauce and remove from heat and serve.

Decorate with a few additional mint leaves and serve with Jasmine rice.

Note: I like to mix up the rice vinegar, sugar, and fish sauce, so that it’s ready to add at the end.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Thai Ginger Chicken- Gai Pad King

My journey to discover different cuisines began in the early 80s. I became interested in Chinese, Thai and Indian food, but I had no idea where to start learning about these cuisines, which at that time were still quite obscure. Certainly there were Chinese and Indian restaurants, but Thai restaurants were a bit more few and far between.I cooked this Ginger Chicken at least once a week for years. It’s excellent and has all the balance of flavors that Thai food is known for.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Chicken Thighs boneless, skinless, cut into bite size chunks.
  • 3 Tbsp Vegetable Oil
  • 1 Onion thinly sliced, in half and then sliced
  • 5 cloves Garlic chopped
  • 2 Tbsp Light Soy Sauce
  • 2 Tbsp Ginger finely chopped
  • 2 sprigs Mint Leaves separated from stem.
  • 8 dried Chinese Mushrooms soaked in hot water, stemmed and sliced. You can substitute fresh Shiitake mushrooms too.
  • 5 Green Onions cut into 1″ long pieces
  • 2 fresh red Thai Chillies seeded and slivered.
  • 2 Tbsp Chinese Rice Vinegar
  • 1 tsp Sugar
  • 2 Tbsp Fish Sauce Nam Pla

Equipment

  • Wok

Method
 

  1. Heat the oil in a wok and fry the onions until limp. Add the garlic and stir fry for about a minute.
  2. Add the chicken and stir-fry for 2 minutes. Then add the soy sauce, ginger, mushrooms, mint, green onions, and chillies
  3. After a few minutes, when the chicken is just cooked, quickly season with rice vinegar, sugar and fish sauce and remove from heat and serve.
  4. Decorate with a few additional mint leaves and serve with Jasmine rice.
Note: I like to mix up the rice vinegar, sugar, and fish sauce, so that it’s ready to add at the end.

    Notes

    Enjoy my recipes, Join the Kitchen

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    Let us know how it was!

    Vietnamese Shaking Beef inspired by The Slanted Door

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    I’ve had so many wonderful meals at the Slanted Door in SF. This Shaking Beef was one I always ordered. I’d say it was their signature dish and for good reason. Although the restaurant has since closed, Charles Phan’s wonderful, The Slanted Door Cookbook preserves many of its memorable dishes.

    I’ve made a few adjustments to fit the way I cook at home while staying true to the flavors and spirit of the original dish.

    Note: The original dish used filet mignon tips, but those are expensive and skirt steak is packed with flavor, but feel free to use filet mignon if you like. It needs to be in 1-2 inch cubes

    Looking for another excellent Vietnamese dish, Vietnamese Garlic Noodles: A San Francisco Classic

    And the classic Chicken with Ginger, Vietnamese Chicken With Ginger- Gà Kho Gừng

    Want to try some Thai to mix it up, Thai Ginger Chicken- Gai Pad King

    Or a street food classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

    How about an exotic Malaysian curry, Discover Chicken Curry Kapitan: A Malaysian Delight

    Interested in my personal favorite recipes, My Favorite Recipes

    Ingredients:

    1 pounds Skirt Steak, cut into strips with the grain and then cubed against the grain. About 1-2 inch cubes.
    ½ cup Vegetable Oil, plus 1 Tbsp extra
    1 Tbsp Sugar, plus 1 tsp extra
    1 tsp Sea Salt
    1 tsp freshly ground Black Pepper
    ¼ cup Rice Vinegar
    ¼ cup Mirin
    ¼ cup Light Soy Sauce
    1 Tbsp Dark Soy Sauce
    2 teaspoons Fish Sauce
    1 cup thinly sliced Red Onion
    3 Green Onions, cut into 1-inch pieces
    1 Tbsp Garlic, minced
    2 Tbsp unsalted Butter
    1 bunch Watercress, tough stems removed

    Dipping Sauce

    2 tsp Sea Salt
    1 tsp freshly ground Black Pepper
    ¼ cup fresh Lime Juice

    ⸻

    Instructions

    In a large mixing bowl, combine the skirt steak with the tablespoon of canola oil, 1 tsp of sugar, salt, and black pepper. Toss well and let it marinate for 30-60 minutes, but 2 hours is great if you have the time.

    While the beef is marinading, mix up your dipping sauce and set it aside.

    In a separate bowl, mix together the rice vinegar, mirin, light soy sauce, dark soy sauce, fish sauce, and the remaining 1 tablespoon sugar until the sugar dissolves. Set it aside.

    Heat a wok over high heat until very hot. Add ½ cup of the canola oil and heat until just about smoking. Depending on the size of your wok, you may need to cook the beef in two batches.

    Add half of the beef in a single layer and fry for about 1-2 minutes, until a brown crust forms. Turn the cubes and cook for about 1 minute on the second side.

    Note: If you need to do it in two batches, just take out the first batch and set aside and cook the second and then combine them back together, pour off the oil as described below and move to the onions and green onions.

    Pour off all the oil except for about 3-4 Tbsp from the wok. Add the red onions and green onions and stir-fry for about 30 seconds.

    Pour in the soy sauce mixture and shake the wok to coat the beef. Add the garlic and the butter, tossing until the butter melts and everything is evenly coated.

    Arrange the watercress on a serving platter and spoon the beef over the top.

    Serve the dipping sauce on the side.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Vietnamese Shaking Beef inspired by The Slanted Door

    I’ve had so many wonderful meals at the Slanted Door in SF. This Shaking Beef was one I always ordered. I’d say it was their signature dish and for good reason. Although the restaurant has since closed, Charles Phan’s wonderful, The Slanted Door Cookbook preserves many of its memorable dishes. 
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 20 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Vietnamese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb Skirt Steak cut into strips with the grain and then cubed against the grain. About 1-2 inch cubes.
    • ½ cup Vegetable Oil plus 1 Tbsp extra
    • 1 Tbsp Sugar plus 1 tsp extra
    • 1 tsp Sea Salt
    • 1 tsp freshly ground Black Pepper
    • ¼ cup Rice Vinegar
    • ¼ cup Mirin
    • ¼ cup Light Soy Sauce
    • 1 Tbsp Dark Soy Sauce
    • 2 teaspoons Fish Sauce
    • 1 cup thinly sliced Red Onion
    • 3 Green Onions cut into 1-inch pieces
    • 1 Tbsp Garlic minced
    • 2 Tbsp unsalted Butter
    • 1 bunch Watercress tough stems removed
    Dipping Sauce
    • Dipping Sauce:
    • 2 tsp Sea Salt
    • 1 tsp freshly ground Black Pepper
    • ¼ cup fresh Lime Juice

    Equipment

    • Wok

    Method
     

    1. In a large mixing bowl, combine the skirt steak with the tablespoon of canola oil, 1 tsp of sugar, salt, and black pepper. Toss well and let it marinate for 30-60 minutes, but 2 hours is great if you have the time.
    2. While the beef is marinading, mix up your dipping sauce and set it aside.
    3. In a separate bowl, mix together the rice vinegar, mirin, light soy sauce, dark soy sauce, fish sauce, and the remaining 1 tablespoon sugar until the sugar dissolves. Set it aside.
    4. Heat a wok over high heat until very hot. Add ½ cup of the canola oil and heat until just about smoking. Depending on the size of your wok, you may need to cook the beef in two batches.
    5. Add half of the beef in a single layer and fry for about 1-2 minutes, until a brown crust forms. Turn the cubes and cook for about 1 minute on the second side.
    Note: If you need to do it in two batches, just take out the first batch and set aside and cook the second and then combine them back together, pour off the oil as described below and move to the onions and green onions.
    1. Pour off all the oil except for about 3-4 Tbsp from the wok. Add the red onions and green onions and stir-fry for about 30 seconds.
    2. Pour in the soy sauce mixture and shake the wok to coat the beef. Add the garlic and the butter, tossing until the butter melts and everything is evenly coated.
    3. Arrange the watercress on a serving platter and spoon the beef over the top.
    4. Serve the dipping sauce on the side.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

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    I got this marinara recipe from a friend’s grandmother. She had emigrated from Sicily in the early 1920’s and settled in the North End of Boston. She wrote the recipe down in a piece of scrap paper with a stubby little pencil. I had that piece of paper for years and then it disappeared. I admit I was pretty upset. I was planning on framing it. 

    She always had a batch of this sauce going on her stove, and always served it with rigatoni or mezze rigatoni. 

    Her special technique:

    She had a unique technique. She used 2 large sprigs of basil, stems and all, but before she put them in the sauce she slapped them with the palm of her hand to release the oils. And she removed it before serving. 

    It’s the first sauce I learned to make and it’s always been a favorite. This is her exact recipe with all her extra notes. She was serious about her sauce. She said, “Segui la ricetta, non modificarla”.

    Looking for the classic meat sauce, Authentic Sunday Sauce: A Step by Step To Create A Family Tradition

    And the best of Bologna, Classic Ragu Bolognese Sauce Recipe: Slow and Delicious

    This is a great base sauce to use with meatballs, Homemade Italian Meatballs in Marinara Sauce

    Or, this one Homemade Marinara Sauce: Cook Meatballs Right In

    In the mood some something hearty, Pasta alla Gricia-Pasta with Italian Bacon

    And a celebrity endorsement, Stanley Tucci’s Favorite Zucchini Pasta- Spaghetti alla Nerano

    Looking for a list of recipes I come back to again and again, My Favorite Recipes

    Ingredients 

    1 Onion, finely minced 

    1 Carrot, finely minced

    1 stalk of Celery, finely minced

    Extra Virgin Olive Oil, enough to just cover the bottom of the pan. 

    3 cloves of Garlic, lightly crushed with the side of your knife.

    1/4 cup Marsala Wine

    1 Bay Leaf

    2 large sprigs of fresh Basil, stems left on.

    2 28 oz cans of Whole Tomatoes, crushed by hand.

    Salt

    Black Pepper

    1 cup Parmesan Cheese, grated

    Preparation:

    Mince your onion, carrot and celery as fine as possible, or use a mini prep food processor. She insisted it should almost melt into the sauce. 

    Add your olive oil to a heavy pan, just enough to cover the bottom and add your vegetables and sweat them gently until they are translucent. In Italian this is called a “sofritto”. 

    After the sofritto is done, usually about 20 minutes, add your garlic and sauté for a few minutes. Then deglaze with the Marsala wine. 

    Add your hand crushed tomatoes, your bay leaf, salt and pepper. Gently simmer for one hour and then add your basil and simmer for another 30 minutes. At the end fish out the basil and any visible cloves of garlic. 

    Prepare your mezze rigatoni to just al dente. Before draining, take out a cup of the starchy pasta water and set aside. 

    Drain the pasta and add it right back into the sauce. Mix well adding a bit of the pasta water at a time until it becomes glossy. You may not need all the pasta water. 

    Add most of your Parmesan cheese and serve dusted with a bit more cheese.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

    I got this marinara recipe from a friend’s grandmother. She had emigrated from Sicily in the early 1920’s and settled in the North End of Boston. She wrote the recipe down in a piece of scrap paper with a stubby little pencil. I had that piece of paper for years and then it disappeared. I admit I was pretty upset. I was planning on framing it. 
    She always had a batch of this sauce going on her stove, and always served it with rigatoni or mezze rigatoni. 
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour 30 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 Onion finely minced
    • 1 Carrot finely minced
    • 1 stalk of Celery finely minced
    • Extra Virgin Olive Oil enough to just cover the bottom of the pan.
    • 3 cloves of Garlic lightly crushed with the side of your knife.
    • 1/4 cup Marsala Wine
    • 1 Bay Leaf
    • 2 large sprigs of fresh Basil stems left on.
    • 2 28 oz cans of Whole Tomatoes crushed by hand.
    • Salt
    • Black Pepper
    • 1 cup Parmesan Cheese grated

    Equipment

    • Heavy Pot

    Method
     

    1. Mince your onion, carrot and celery as fine as possible, or use a mini prep food processor. She insisted it should almost melt into the sauce.
    2. Add your olive oil to a heavy pan, just enough to cover the bottom and add your vegetables and sweat them gently until they are translucent. In Italian this is called a “sofritto”.
    3. After the sofritto is done, usually about 20 minutes, add your garlic and sauté for a few minutes. Then deglaze with the Marsala wine.
    4. Add your hand crushed tomatoes, your bay leaf, salt and pepper. Gently simmer for one hour and then add your basil and simmer for another 30 minutes. At the end fish out the basil and any visible cloves of garlic.
    5. Prepare your mezze rigatoni to just al dente. Before draining, take out a cup of the starchy pasta water and set aside.
    6. Drain the pasta and add it right back into the sauce. Mix well adding a bit of the pasta water at a time until it becomes glossy. You may not need all the pasta water. Add most of your Parmesan cheese and serve dusted with a bit more cheese.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Pasta alla Gricia-Pasta with Italian Bacon

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    This is not a totally traditional Pasta alla Gricia, as made the Lazio region, as it has some additional ingredients, but it’s very good.

    That being said, sometimes we can get bogged down between what’s the “real” recipe and what tastes good. I’m a big believer in what tastes good. 

    The Classic Recipe:

    In its purest form, it’s a classic, minimalist Roman pasta dish made with just four core ingredients: pasta, guanciale (cured pork jowl), freshly grated Pecorino Romano cheese, and black pepper. It’s often described as the ancestor to Amatriciana (with tomatoes) or Carbonara (with eggs).

    Ready to try the next step classic pasta dish, Pasta all’Amatriciana- North End Version

    A slightly different take, Rigatoni with Tomato Sauce and Sausage

    Here’s a typical Sicilian Marinara, a workhorse in the kitchen, Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

    Or the classic meat sauce from Bologna, Classic Ragu Bolognese Sauce Recipe: Slow and Delicious

    And Stanley Tucci’s favorite pasta, Stanley Tucci’s Favorite Zucchini Pasta- Spaghetti alla Nerano

    Or a classic marinara, Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

    Looking for a list of recipes I come back to again and again, My Favorite Recipes

    Ingredients: 

    1lb Rigatoni 

    1/2 lb Pancetta or Guanciale

    1 Tbsp Olive Oil 

    1/2 Onion, diced. 

    3 cloves Garlic, thinly sliced

    2 tsp Chili Flakes

    Black Pepper

    Pecorino Romano Cheese, grated. 

    Preparation:

    Begin by either slicing or cubing the pancetta, and rendering it off in the olive oil. Once it starts to brown, add the onion and garlic and gently sauté. 

    Start your water and salt it with a lighter hand than normal. Cook the rigatoni until very al dente. Example, if it says to cook for 10 minutes for al dente, only cook for 9 minutes. 

    Before you drain the pasta, scoop 1/2 cup of the pasta water. Drain the rigatoni and add back to the pan. Pour the pancetta mixture over and add a splash of the pasta water and reduce it over heat until it becomes silky. 

    Add more pasta water if it gets dry. But, you don’t want it watery. At the end, add the grated cheese, incorporate and serve. 

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Pasta alla Gricia-Pasta with Italian Bacon

    This is not a totally traditional Pasta alla Gricia, as made the Lazio region, as it has some additional ingredients, but it’s very good. 
    That being said, sometimes we can get bogged down between what’s the “real” recipe and what tastes good. I’m a big believer in what tastes good. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb Rigatoni
    • 1/2 lb Pancetta or Guanciale
    • 1 Tbsp Olive Oil
    • 1/2 Onion diced.
    • 3 cloves Garlic thinly sliced
    • 2 tsp Chili Flakes
    • Black Pepper
    • Pecorino Romano Cheese grated.

    Equipment

    • Saute Pan
    • Stock Pot

    Method
     

    1. Begin by either slicing or cubing the pancetta, and rendering it off in the olive oil. Once it starts to brown, add the onion and garlic and gently sauté.
    2. Start your water and salt it with a lighter hand than normal. Cook the rigatoni until very al dente. Example, if it says to cook for 10 minutes for al dente, only cook for 9 minutes.
    3. Before you drain the pasta, scoop 1/2 cup of the pasta water. Drain the rigatoni and add back to the pan. Pour the pancetta mixture over and add a splash of the pasta water and reduce it over heat until it becomes silky.
    4. Add more pasta water if it gets dry. But, you don’t want it watery. At the end, add the grated cheese, incorporate and serve.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Gai Larb- The Classic Thai Chicken Salad

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    Also known as Larb Gai, this is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.

    Serve warm with crisp cabbage leaves and cucumber slices

    A word of caution:

    Thai salads can be deceptively spicy. I think it’s because our Western palates don’t associate warm or cold with highly spicy. One of the hottest can be Som Tom (Green Mango Salad) and Yum Nua (Beef Salad) can be spicy too. 

    One of my favorite memories of Bangkok wasn’t a particular restaurant, but discovering small food stalls tucked beside shrines like this one. Food and everyday life are woven together throughout Thailand.

    Looking for another spicy street food dish, try Gai Pad Prik – Thai Chicken with Chilies

    Here’s a Thai classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

    The best Thai dipping sauce, Authentic Thai Dipping Sauce Recipe

    Or the classic Thai street food, Authentic Thai Street Food: Marinated Grilled Chicken

    Or in the mood for beef, Vietnamese Shaking Beef inspired by The Slanted Door

    Looking for a list of recipes I come back to again and again, My Favorite Recipes

    Ingredients:

    Toasted Rice Powder:

    2 Tbsp Sticky Rice or Jasmine Rice

    Larb:

    1 lb ground Chicken (thigh preferred)

    ¼ cup Chicken Stock or water

    3–4 Shallots, thinly sliced

    2–3 Thai Chilies, finely chopped

    1–2 tsp dried Thai Chili flakes

    3 Tbsp fresh Lime juice

    2½ Tbsp Fish Sauce

    ¼ cup fresh Mint leaves

    ¼ cup Cilantro, roughly chopped

    2 Scallions, sliced

    To Serve:

    Cabbage wedges

    Sliced Cucumber

    Preparation:

    Toast the rice in a dry skillet over medium-low heat for about 10 minutes until golden brown and fragrant. Grind into a coarse powder. It should remain slightly gritty, not powdery.

    Bring the chicken stock to a simmer in a wok or saucepan. Add the chicken and cook, breaking it apart until just cooked through, about 4–5 minutes. Leave a little cooking liquid in the pan.

    Remove from the heat and let cool for one minute.

    Stir in the fish sauce, lime juice, fresh chilies, and chili flakes. Fold in the shallots, scallions, cilantro, and mint.

    Sprinkle over the toasted rice powder just before serving and toss gently.

    Serve warm with cabbage leaves and cucumber slices for the traditional Thai accompaniment.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Gai Larb- The Classic Thai Chicken Salad

    Larb Gai is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Salad
    Cuisine: Thai
    Ingredients Equipment Method Notes

    Ingredients
      

    Toasted Rice Powder:
    • 2 Tbsp Sticky Rice or Jasmine Rice
    Larb:
    • 1 lb ground Chicken thigh preferred
    • ¼ cup Chicken Stock or water
    • 3 –4 Shallots thinly sliced
    • 2 –3 Thai Chilies finely chopped
    • 1 –2 tsp dried Thai chili flakes
    • 3 Tbsp fresh Lime juice
    • 2½ Tbsp Fish Sauce
    • ¼ cup fresh Mint leaves
    • ¼ cup Cilantro roughly chopped
    • 2 Scallions sliced
    To Serve:
    • Cabbage wedges
    • Sliced Cucumber

    Equipment

    • Saute Pan
    • Pot

    Method
     

    1. Toast the rice in a dry skillet over medium-low heat for about 10 minutes until golden brown and fragrant. Grind into a coarse powder. It should remain slightly gritty, not powdery.
    2. Bring the chicken stock to a simmer in a wok or saucepan. Add the chicken and cook, breaking it apart until just cooked through, about 4–5 minutes. Leave a little cooking liquid in the pan.
    3. Remove from the heat and let cool for one minute.
    4. Stir in the fish sauce, lime juice, fresh chilies, and chili flakes. Fold in the shallots, scallions, cilantro, and mint.
    5. Sprinkle over the toasted rice powder just before serving and toss gently.
    6. Serve warm with cabbage leaves and cucumber slices for the traditional Thai accompaniment.

    Notes

    Enjoy my recipes, Join the Kitchen

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    Building an Indian Pantry: Essential Ingredients

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    If you enjoy South Asian cooking, getting started can be a little daunting. There are some unfamiliar ingredients and in general these ingredients aren’t something that we all readily stock in our pantry, unless we cook these foods frequently. The question is, where do I start?

    So I thought that a good overview of the essentials that will allow you to prepare most of the Indian recipes you’ll find here on The Pasadena Chef would be helpful.

    The most important thing to remember about stocking your pantry is that once you buy these ingredients, they will last quite a long time if you store them properly.

    So if you have a local Indian market, these items will be readily available, and if you don’t, they will be available online. Many cities have a Patel Brothers market, which is an excellent source for Indian groceries and their Swad brand is very good.

    My rule on buying any kind of spice is to buy whole spices if possible, and if I buy ground spices to buy the smallest amount possible, because those are are going to go bad faster.

    My suggestion:

    If you really want to explore authentic cuisines, purchase a dedicated spice grinder. In my house I have two. Black is for coffee beans and white is for spices. I use the Krups brand and I think I’ve owned them for over 30 years.

    A dedicated spice grinder is one of the best investments you can make if you enjoy cooking authentic cuisines. Freshly ground cumin, coriander and cardamom are dramatically more aromatic than pre-ground spices. Cumin is notorious for going bitter and musky when it’s pre ground. If you’ve never had freshly ground cumin from seeds, it’s a revelation.

    Another tip:

    When you visit your local Indian market, ask questions. The people shopping there are always very happy to help and are excited that you’re interested in their food. I’ve always found Indian people to be very gracious, and helpful.

    And finally…

    Most Indian cooks do not use standard curry powder. I know, I was surprised when I learned this as well. Curry powder was largely a British colonial invention, and most Indian cooks do not use it in traditional cooking. The key to Indian cooking is the masala. That is the combination of spices which creates these amazing dishes.

    Here is a link to help you understand how to create your own masala which can be used to make many dishes, Indian Masala Gravy Recipe – The Foundation for Countless Curries

    And this is a wonderful vegetarian curry, Easy Authentic Spinach Curry Recipe

    This is one of my favorites, Authentic South Indian Coconut Curry Recipe

    And an authentic tandoori recipe from my friends in Delhi, Traditional Tandoori Chicken Recipe

    And the UK’s most popular dish, Homemade Chicken Tikka Masala Recipe

    And a very special dish tats just wonderful, How to Make Perfect Cashew Curry at Home

    Looking for a list of recipes I come back to again and again, My Favorite Recipes

    Essential Spices and Ingredients:

    Garam Masala- MDH and Everest are great choices.

    Cumin Seeds

    Coriander Seeds

    Green Cardamom, whole seeds

    Turmeric, ground

    Kashmiri Chili Powder, ground

    Black Mustard Seeds

    Curry Leaves, usually fresh at Indian markets, but freeze very well.

    Fenugreek Leaves (Kasuri Methi)

    Coconut Milk

    Ghee, otherwise known as clarified butter.

    Basmati Rice, I feel this rice is essential for Indian dishes.

    Fresh Ingredients:

    Ginger Root

    Garlic

    Onions

    Shallots

    Cilantro/Coriander

    Now Let’s Cook With Those Ingredients:

    Try your hand at this simple chicken curry, Easy Chicken Curry with Spices and Coconut Milk

    Interested in exploring some other cuisines, here’s a good place to start, Essential Ingredients for Authentic Chinese and Thai Cooking

    Authentic Italian cuisine sound interesting, Stocking Your Italian Pantry: Essential Ingredients for Authentic Italian Cooking

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Italian Lemon Pasta with Pancetta (Pasta al Limone con Pancetta)

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    This pasta starts with slowly rendered pancetta, then removed from the pan while crispy so it doesn’t get soggy.

    Fresh lemon zest for aromatic oil and fresh lemon juice for acidity, emulsified directly into the starchy pasta water and a hint of the pork fat. Fresh arugula for a peppery bite or torn sweet basil to lift the dish.

    Looking for another class pasta dish Quick Italian Garlic Pasta: A Late Night Favorite

    Another great recipe using pancetta, Pasta alla Gricia-Pasta with Italian Bacon

    And one of my personal favorites, Pasta all’Amatriciana- North End Version

    Looking for a workhorse marinara, this one’s a keeper, Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen

    And Stanley Tucci’s favorite pasta dish, Stanley Tucci’s Favorite Zucchini Pasta- Spaghetti alla Nerano

    Looking for a list of recipes I come back to again and again, My Favorite Recipes

    Ingredients:

    4 oz Pancetta, diced or cut into lardons

    1lb Pasta of choice (Spaghetti, Linguine, or even Rigatoni work beautifully)

    1 large Lemon (you will use the zest of the whole lemon and the juice of half)

    1 small Shallot, minced ultra-fine

    A splash of dry white wine (for deglazing)

    2 cups Fresh baby arugula or loosely torn sweet basil

    1/4 cup Finely grated Pecorino Romano or Parmigiano-Reggiano mixed

    Freshly cracked black pepper

    Preparation:

    In a large skillet over medium-low heat, render your pancetta until it is deeply golden and crispy. Spoon the crispy bits out of the pan and set them aside, leaving about 1 to 2 tablespoons of the rendered fat in the skillet. 

    Drop your heat to low. Add the finely minced shallot to the remaining pancetta fat and cook for 2 minutes until translucent and soft, but not browned.

    Grate the zest of your entire lemon directly into the warm fat and shallots. Turn off the heat.

    Drop your pasta into a pot of salted boiling water. Cook it until it is very al dente (about 2 minutes shy of package directions), as it will finish cooking in the sauce.

    Turn your heat on and pour the splash of white wine into your skillet with the shallots and lemon zest to stop the cooking. Swirl it around. Right before draining the pasta, ladle 1/2 cup of that cloudy pasta water into the skillet. Bring it up to a simmer

    Drain the pasta and add directly into your skillet. Toss vigorously over medium heat. The starches in the water will bind with the pancetta fat, creating a glossy, velvety coating. Pour in the juice of half the lemon and the grated cheese, tossing continuously.

    Turn off the heat. Fold in your fresh arugula or basil, along with a mountain of freshly cracked black pepper. The residual heat will perfectly wilt the greens in seconds.

    Plate the pasta immediately and scatter those reserved crispy pancetta lardons over the top. 

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Pasta al Limone con Pancetta- Lemon Pasta with Pancetta and Arugula

    This pasta starts with slowly rendered pancetta, then removed from the pan while crispy so it doesn’t get soggy.
    Fresh lemon zest for aromatic oil and fresh lemon juice for acidity, emulsified directly into the starchy pasta water and a hint of the pork fat. Fresh arugula for a peppery bite or torn sweet basil to lift the dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 oz Pancetta diced or cut into lardons
    • 1 lb Pasta of choice Spaghetti, Linguine, or even Rigatoni work beautifully
    • 1 large Lemon you will use the zest of the whole lemon and the juice of half
    • 1 small Shallot minced ultra-fine
    • A splash of dry White Wine for deglazing
    • 2 cups Fresh baby Arugula or loosely torn sweet basil
    • 1/4 cup Finely grated Pecorino Romano or Parmigiano-Reggiano mixed
    • Freshly cracked black pepper

    Equipment

    • Stock Pot
    • Saute Pan

    Method
     

    1. In a large skillet over medium-low heat, render your pancetta until it is deeply golden and crispy. Spoon the crispy bits out of the pan and set them aside, leaving about 1 to 2 tablespoons of the rendered fat in the skillet.
    2. Drop your heat to low. Add the finely minced shallot to the remaining pancetta fat and cook for 2 minutes until translucent and soft, but not browned.
    3. Grate the zest of your entire lemon directly into the warm fat and shallots. Turn off the heat.
    4. Drop your pasta into a pot of salted boiling water. Cook it until it is very al dente (about 2 minutes shy of package directions), as it will finish cooking in the sauce.
    5. Turn your heat on and pour the splash of white wine into your skillet with the shallots and lemon zest to stop the cooking. Swirl it around. Right before draining the pasta, ladle 1/2 cup of that cloudy pasta water into the skillet. Bring it up to a simmer
    6. Drain the pasta and add directly into your skillet. Toss vigorously over medium heat. The starches in the water will bind with the pancetta fat, creating a glossy, velvety coating. Pour in the juice of half the lemon and the grated cheese, tossing continuously.
    7. Turn off the heat. Fold in your fresh arugula or basil, along with a mountain of freshly cracked black pepper. The residual heat will perfectly wilt the greens in seconds.
    8. Plate the pasta immediately and scatter those reserved crispy pancetta lardons over the top.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic

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    In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception. 

    What’s different about this curry?

    This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk. 

    The beaches and islands around Thailand’s southern coast are not only beautiful—they’re also home to some of the country’s boldest and spiciest cuisine

    Looking for another Thai classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

    Or some real street food, Authentic Thai Street Food: Marinated Grilled Chicken

    Super spicy chicken dish, Gai Pad Prik – Thai Chicken with Chilies

    Want to take deep dive into Thai curries, Exploring Thai Curries: Where Do I Start?

    Or maybe a famous beef recipe from Vietnam, Vietnamese Shaking Beef inspired by The Slanted Door

    Or one of my all time favorites, Thai Ginger Chicken- Gai Pad King

    Looking for a list of recipes I come back to again and again, My Favorite Recipes

    Special tip:

    Rather than using ground chicken, I like to chop it by hand into a fine mince, but with some larger bits scattered throughout. 

    Ingredients:

    1 lb Chicken Thighs, hand minced. 

    2 splashes of Golden Mountain Sauce

    1 Thai Chili, minced 

    1 Shallot, peeled and sliced. 

    2 Tbsp Red Curry Paste, I like Maesri

    2 Tbsp Vegetable oil

    2 Tbsp Fish Sauce

    1/4 tsp Sugar

    1 stalk Lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced

    4 Makrut Lime leaves, mid-ribs removed, thinly sliced. 

    2 to 3 fresh Thai chiles, left whole. 

    Preparation:

    Add the splash of Golden Mountain Sauce, and a bit of the lime leaves and minced Thai chili to your chicken and set aside. 

    And your oil into your pan, and cook the lemongrass and shallot for approximately one minute, add the chicken and cook until it just loses its rawness and then add the red curry and stir continuously so the curry does not burn. You don’t need to use a high heat in the stirfry and in fact, medium heat is better.

    Add your fish sauce, sugar, lime leaves and your Thai chilies and continue cooking until ready to serve. 

    If the mixture thickens, just add a very little bit of water. 

    Optional: You may serve with a fried egg on top. Great addition. 

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic

    In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception. 
    This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Thai
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb Chicken Thighs hand minced.
    • 2 splashes of Golden Mountain Sauce
    • 1 Thai Chili minced
    • 1 Shallot peeled and sliced.
    • 2 Tbsp Red Curry Paste I like Maesri
    • 2 Tbsp Vegetable oil
    • 2 Tbsp Fish Sauce
    • 1/4 tsp Sugar
    • 1 stalk Lemongrass bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced
    • 4 Makrut Lime leaves mid-ribs removed, thinly sliced.
    • 2 to 3 fresh Thai chiles left whole.

    Equipment

    • Wok

    Method
     

    1. Add the splash of Golden Mountain Sauce, and a bit of the lime leaves and minced Thai chili to your chicken and set aside.
    2. And your oil into your pan, and cook the lemongrass and shallot for approximately one minute, add the chicken and cook until it just loses its rawness and then add the red curry and stir continuously so the curry does not burn. You don’t need to use a high heat in the stirfry and in fact, medium heat is better.
    3. Add your fish sauce, sugar, lime leaves and your Thai chilies and continue cooking until ready to serve.
    4. If the mixture thickens, just add a very little bit of water.
    Optional: You may serve with a fried egg on top. Great addition.

      Notes

      Enjoy my recipes, Join the Kitchen

      Tried this recipe?

      Let us know how it was!

      Ultimate Guide to Making Chili Oil for Delicious Dumplings

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      Chili oil is a condiment that can be used so many different ways, but it is indispensable when it comes to dumplings.

      You can buy chili oils, but they just don’t taste the same. And the ones that you find in the store in the little flask with the plastic tops are just awful. They have no flavor whatsoever.

      Chili oil is not difficult to make, and once you make it, you stick it in the refrigerator and you can use it for weeks or even a month. 

      Want to try your new oil on some amazing pan fried dumplings, Quick Guide to Perfect Dumplings with Dipping Sauce

      Here’s another of my favorites, Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

      Looking for a list of recipes I come back to again and again, My Favorite Recipes

      Why is this so good?

      Its all about allowing it to steep for the hour and then adding the ground chilies

      Ingredients:

      1 1/2 cups of Vegetable Oil, I like Avocado oil.

      2 Tbsp Sichuan Peppercorns 

      1 Stick Cinnamon 

      1 tsp Black Peppercorns 

      1/8 tsp Cloves

      5 Star Anise, whole

      2 Tbsp Sesame Seeds

      2 Garlic cloves, peeled and mashed

      1 2 inch piece Ginger Root, peeled, cut in half and mashed. 

      2 Bay Leaf

      1/2 cup Chili Flakes

      Preparation:

      Heat oil until 285F in saucepan, add garlic, ginger root and all whole spices , turn off heat and steep for 1 hour. 

      Strain the oil of the aromatics and reheat the oil to 285F. Pour the chili flakes into the hot oil, stir and allow to cool. Transfer to jar and let rest for a day before using. 

      This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School