On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate every single day. It was such a simple dish, but the flavor was pure Thailand.
The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
Local Tip:
A quick tip, when you’re in Thailand you’ll notice that Thais always keep the rice on the side and you should do that too because the rice is what can cool you down. If you mix it all together, then you’re going to get the full blast of the chilies.
¾ lb. skinless, boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
2 Tbsp. of Peanut or another Vegetable oil
1/2 sliced large Onion
1/2 sliced sweet Red Pepper
3 cloves chopped Garlic
1 tbsp chopped fresh Ginger Root
4 finely chopped Thai Chilies, a few for garnish
Sauce:
1 Tbsp. Fish Sauce
1 Tbsp Golden Mountain Sauce
1 Tbsp Oyster Sauce
1/2 tsp Dark Soy Sauce
2 tsp. White Sugar, Brown Sugar or Palm Sugar
Preparation:
Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.
Gai Pad Prik – Thai Chicken with Chilies
My many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate every single day. It was such a simple dish, but the flavor was pure Thailand.The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
¾lb.skinlessboneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
2Tbsp.of Peanut or another Vegetable oil
1/2sliced large Onion
1/2sliced sweet Red Pepper
3cloveschopped Garlic
1tbspchopped fresh Ginger Root
4finely chopped Thai Chiliesa few for garnish
Sauce:
1Tbsp.Fish Sauce
1TbspGolden Mountain Sauce
1TbspOyster Sauce
1/2tspDark Soy Sauce
2tsp.White SugarBrown Sugar or Palm Sugar
Equipment
Wok
Method
Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.
I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.
Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.
They also make a wonderful version with catfish. And the versions in Da Nang are noticeably more spicy. Works for me.
Ingredients:
2 pounds bone-in chicken thighs 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons palm sugar or white sugar 2 tablespoons neutral cooking oil 1/4 cup thinly sliced ginger 1 tablespoon Red Boat Fish Sauce 1 to 3 fresh Thai red chilies (left whole for less heat, or sliced for more heat; we add both)
Preparation:
Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside.
Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)
As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the Nồi Đất.
Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.
Vietnamese Chicken With Ginger- Gà Kho Gừng
I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.
1 to 3fresh Thai red chiliesleft whole for less heat, or sliced for more heat; we add both
Equipment
Wok or Heavy Pan with Lid
Method
Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside.
Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)
As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the
Nồi Đất.
Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
The secret.
One key to success is properly cooking the eggplant. Whether you fry it traditionally or use a lighter method such as roasting or air frying, the goal is the same: tender, creamy eggplant that readily absorbs the sauce.
Serve it over steamed rice and you have the kind of meal that families across China enjoy at home—a simple dish that delivers remarkable flavor. Looking for another Sichuan classic comfort food dish, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic
Ingredients
1 1/4 lbs (600g) eggplant
Salt
Cooking oil, for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2/3 cup (150ml) chicken stock
2 teaspoons sugar
3/4 teaspoon potato flour mixed with one tablespoon cold water
2 teaspoons Chinkiang vinegar
4 tablespoons finely sliced spring onion greens
Preparation:
Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.
Yu Shiang Eggplant-Fish Fragrant Eggplant
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
Cooking oilfor deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2tablespoonsSichuanese chilli bean pasteor Sichuan pickled chilli paste, or a mixture of the two
1tablespoonfinely chopped ginger
1tablespoonfinely chopped garlic
2/3cup150ml chicken stock
2teaspoonssugar
3/4teaspoonpotato flour mixed with one tablespoon cold water
2teaspoonsChinkiang vinegar
4tablespoonsfinely sliced spring onion greens
Equipment
Wok
Method
Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.
These Vietnamese garlic noodles are addictive and are perfect with any kind of grilled fish or meat or if I’m in the mood, sometimes I eat them on their own.
I had a similar dish at Thanh Long, a restaurant in San Francisco, so when I came home, I tried to re-create it, and this is my best effort.
Why I love this dish?
It’s super easy to prepare and will satisfy any garlic craving. Its packed with umami and is really hits the spot.
4 Tbsp Butter 10 Garlic cloves, minced or smashed. 1 Tbsp Oyster Sauce 2 tsp Light Soy Sauce 2 tsp Fish Sauce Dash of Maggi Seasoning 1 lb Spaghetti or Linguini 1/2 cup grated Parmesan or Pecorino Romano mixed 1/2 cup Green Onions.
Preparation:
Put the butter into pan with the garlic and green onions and sauce gently, add the other ingredients and then remove the sauce pan from heat. Be careful not to let the garlic get too brown or it will get bitter.
Boil your water and cook the pasta until just al dente, save a little pasta water. Drain and add all ingredients and mix well with the pasta water until creamy, add cheese and sprinkle extra green onions on top.
Note: Only salt the pasta water very lightly or not at all, because the sauce ingredients already have a lot of salt. You can always add more salt, but you can’t take it away.
Vietnamese Garlic Noodles: A San Francisco Classic
These Vietnamese garlic noodles are addictive and are perfect with any kind of grilled fish or meat or if I’m in the mood, sometimes I eat them on their own.I had a similar dish at Thanh Long, a restaurant in San Francisco, so when I came home, I tried to re-create it, and this is my best effort.
Put the butter into pan with the garlic and green onions and sauce gently, add the other ingredients and then remove the sauce pan from heat. Be careful not to let the garlic get too brown or it will get bitter.
Boil your water and cook the pasta until just al dente, save a little pasta water. Drain and add all ingredients and mix well with the pasta water until creamy, add cheese and sprinkle extra green onions on top.
Note: Only salt the pasta water very lightly or not at all, because the sauce ingredients already have a lot of salt. You can always add more salt, but you can’t take it away.
I stumbled across this recipe on the excellent food blog Woks of Life. Living in an area where good char siu can be hard to find, I found myself wondering, “Why not make it at home?” I’m glad I did. The results were remarkably authentic and, quite honestly, among the best char siu I’ve had.
What’s so special about Char Sui?
Whenever I travel around the world, if I’m anywhere near their local Chinatown, I will head straight to the window with the Char Sui/barbecued pork, ducks and geese hanging on hooks in the window, and I go inside and order myself some of the pork and then eat it as I walked around the city. It’s the perfect walking food.
Many recipes call for red food coloring to achieve the traditional appearance. I leave it out. It adds nothing beyond color, and the rich flavor of properly marinated and roasted pork speaks for itself. But as always, your kitchen, your rules.
4 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it)
1/2 cup granulated White Sugar or pure Cane Sugar
4 teaspoons Salt
1 teaspoon Five Spice Powder
1/2 teaspoon White Pepper, ground.
1 teaspoon Sesame Oil
2 tablespoon Shaoxing Rice Wine
2 tablespoon Soy Sauce
2 tablespoon Hoisin Sauce
4 teaspoons Molasses
4 cloves Garlic, crushed
2 tablespoons Honey, add to leftover marinade and into fridge for final basting.
Preparation:
Cut the pork into manageable lengthwise strips. A 4 lb roast should give you four good strips. Put into a baking dish and pour marinade on and give it at least 24 hours in the refrigerator.
Preheat your oven to 475F. Use a half baking sheet with a mesh insert to keep the pork above the pan. This makes for good all around browning. Pour 2 cups of water into the pan and transfer the pork to your preheated oven.
Roast for 25 minutes, keeping the oven setting at 475 F.
Note: All ovens are slightly different, so watch it while cooking. If after the first 15 minutes, you feel it’s browning too quickly, drop the heat down. I kept my oven at 475F the entire time and had no problems, but it’s worth keeping an eye on it.
Flip the pork over and turn the pan 180 degrees to ensure even roasting. If the bottom of the pan is dry, add another cup of water.
Roast for another 15 minutes and then baste with leftover marinade and honey mixture. Roast for a final 10 minutes.
By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor, but watch it closely as the sugar will burn.
Let it rest for 10 minutes, and then slice against the grain and serve with rice and braised baby bok choy or as a delicious appetizer for any dish. And it’s also fantastic as a garnish on top of soup, noodles or ramen. 
Note: There are two options for storing the char sui, one is to cook it all and then to let it cool and vacuum seal it. The other is to vacuum seal it and freeze it without cooking it and I think probably that is the best method. then you can just take it out of the freezer and thaw and cook it when you need another batch. 
Authentic Char Siu Recipe: Make Delicious BBQ Pork at Home
Whenever I travel around the world, if I’m anywhere near their local Chinatown, I will head straight to the window with the barbecued pork, ducks and geese hanging on hooks in the window, and I go inside and order myself some of the pork and then eat it as I walked around the city. It’s the perfect walking food. Many recipes call for red food coloring to achieve the traditional appearance. I leave it out. It adds nothing beyond color, and the rich flavor of properly marinated and roasted pork speaks for itself. But as always, your kitchen, your rules.
4poundsboneless pork shoulder/pork buttselect a piece with some good fat on it
1/2cupgranulated White Sugar or pure Cane Sugar
4teaspoonsSalt
1teaspoonFive Spice Powder
1/2teaspoonWhite Pepperground.
1teaspoonSesame Oil
2tablespoonShaoxing Rice Wine
2tablespoonSoy Sauce
2tablespoonHoisin Sauce
4teaspoonsMolasses
4clovesGarliccrushed
2 tablespoons Honey, add to leftover marinade and into fridge for final basting.
Equipment
Pyrex Baking Dish
Half Sheet Pan
Method
Cut the pork into manageable lengthwise strips. A 4 lb roast should give you four good strips. Put into a baking dish and pour marinade on and give it at least 24 hours in the refrigerator.
Preheat your oven to 475F. Use a half baking sheet with a mesh insert to keep the pork above the pan. This makes for good all around browning. Pour 2 cups of water into the pan and transfer the pork to your preheated oven.
Roast for 25 minutes, keeping the oven setting at 475 F.
Note: All ovens are slightly different, so watch it while cooking. If after the first 15 minutes, you feel it’s browning too quickly, drop the heat down. I kept my oven at 475F the entire time and had no problems, but it’s worth keeping an eye on it.
Flip the pork over and turn the pan 180 degrees to ensure even roasting. If the bottom of the pan is dry, add another cup of water.
Roast for another 15 minutes and then baste with leftover marinade and honey mixture. Roast for a final 10 minutes.
By now, the pork has cooked for 50 minutes total. It should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor, but watch it closely as the sugar will burn.
Let it rest for 10 minutes, and then slice against the grain and serve with rice and braised baby bok choy or as a delicious appetizer for any dish. And it’s also fantastic as a garnish on top of soup, noodles or ramen. 
Note: There are two options for storing the char sui, one is to cook it all and then to let it cool and vacuum seal it. The other is to vacuum seal it and freeze it without cooking it and I think probably that is the best method. then you can just take it out of the freezer and thaw and cook it when you need another batch. 
Chicken Marbella is one of those dishes that became incredibly popular during the late 1970s and 80’s. This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook.
I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better.
It’s often confused with Chicken Marengo, which which was a dish created for Napoleon by his personal chef after the Battle of Marengo.
Ingredients
4 lbs Chicken Thighs, boneless and skinless
1/3 cup Olive Oil
1/3 cup Red Wine Vinegar
1/3 cup Capers
1/2 cup Green Olives, pitted
1/2 cup Kalamata Olives, pitted
6 cloves Garlic, crushed
6 Bay Leaves
1 Tbsp Oregano
1 cup Prunes, quartered or you can substitute raisins.
Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty.
1/2 cup White Wine.
Preparation:
Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off.
Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve.
Classic Silver Palate Chicken Dish Unveiled
This is one of those dishes that became incredibly popular during the late 1970s and 80’s This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook. It was very popular in the 80’s. I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better.
1cupPrunesquartered or you can substitute raisins.
Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty.
1/2cupWhite Wine.
Equipment
Pyrex Baking Dish
Method
Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off.
Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve.
Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.
According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.
Recently I had friends visiting who do not eat pork, so I decided to make a meatless version. Honestly, I didn’t miss it. The bold flavors of the doubanjiang, douchi, garlic, ginger, and peppercorns still make for an amazing dish.
If you want to make it like in Chengdu, just add 1/2 lb of ground pork and sauté it first and then follow the recipe as written.
Ingredients:
1 package Extra Firm or Firm Tofu
1 Tbsp Chili Oil, homemade is best.
1 Tbsp Shaoxing Rice Wine
4 Tbsp Vegetable Oil
2 1/2 Tbsp Doubanjiang
1 Tbsp Douchi
1 Tbsp Garlic, chopped
1 Tbsp Ginger, chopped
1/2 tsp Sichuan Peppercorns, toasted and ground.
1/2 tsp White Peppercorns, toasted and ground.
1 tsp Sugar
1-2 Ground Red Chili Powder
3/4 cup Broth
4 Green Onions, chopped into 1 inch pieces
2 tsp Potato Starch, mixed with water.
Preparation:
Cut tofu into cubes. Marinade in rice wine and chili oil. Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color.
Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.
Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.
Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic
Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns. According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.
Cut tofu into cubes. Marinade in rice wine and chili oil. Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color.
Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.
Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.
This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy.
The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week.
Make sure to have all your ingredients prepped and within reach.
Try to give the fish at least an hour with the glaze to soak up the flavors.
Ingredients:
Fish:
3/4 to 1 lb flaky white Fish, like Cod, cut into 4 manageable pieces.
1 Tbsp Hot Bean Paste
1 Tbsp Shaoxing Wine
Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge.
Sauce:
2 Tbsp Hot Bean Paste
1 Tbsp low sodium Soy Sauce
1 Tbsp Shaoxing Cooking Wine
1 Tbsp Chinkiang or Rice Vinegar
1 tsp Sichuan Peppercorn, ground.
2 tsp Sugar
2 tsp Toasted Sesame Oil
Mix all sauce ingredients together in a bowl. Set aside.
Vegetables:
3 Tbsp Vegetable Oil
4 cloves Garlic, minced
2 inch Piece fresh Ginger, minced
5-6 dried Whole Chilies
1/2 Red Pepper, chopped
3 Green Onions, chopped
2 Tbsp Water and 1 Tbsp Cornstarch mixed together.
Preparation:
Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes.
Gently add your fish and allow to cook for about 2 minutes on each side.
Then add your sauce and baste the fish for another minute depending on the thickness of the fish.
To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.
Lucky’s Chili and Garlic Fish
This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy. The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week.
3/4 to 1lbflaky white Fishlike Cod, cut into 4 manageable pieces.
1TbspHot Bean Paste
1TbspShaoxing Wine
Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge.
Sauce:
2TbspHot Bean Paste
1Tbsplow sodium Soy Sauce
1TbspShaohsing Cooking Wine
1TbspChinkiang or Rice Vinegar
1tspSichuan Peppercornground.
2tspSugar
2tspToasted Sesame Oil
Mix all sauce ingredients together in a bowl. Set aside.
Vegetables:
3TbspVegetable Oil
4clovesGarlicminced
2inchPiece fresh Gingerminced
5-6dried Whole Chilies
1/2Red Pepperchopped
3Green Onionschopped
2TbspWater and 1 Tbsp Cornstarch mixed together.
Equipment
Wok
Method
Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes.
Gently add your fish and allow to cook for about 2 minutes on each side.
Then add your sauce and baste the fish for another minute depending on the thickness of the fish.
To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.
I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it.
You can find many different kinds of prepared curry products, which can be good, but the ingredient listings are frightening. Lots of chemicals, additives and hydrogenated ingredients.
I felt I could do better, so I did some research and realized it’s actually very easy to make the curry roux from scratch. It just takes a bit of time to make the roux and then you’re ready to go. If you make extra, it stores in the fridge.
Skip the store bought curry blocks and make your own. Vastly healthier.
Ingredients
1 1/2 lb boneless skinless Chicken Thighs, cut into 3 inch pieces.
1 Tbsp Vegetable Oil
1 Onion, chopped
2 cups quartered baby Potatoes
1 cup Carrots
Peas, optional but I think they improve it.
6-8 cups of water/broth depending on desired thickness.
Sauce:
3 Tbsp/40 grams Butter
3 Tbsp/40 grams Vegetable Oil
8 Tbsp/60 grams AP Flour
2 Tbsp Curry Powder, S&B brand is perfect.
1 Tbsp Garam Masala
1 tsp Cayenne Pepper
1/2 Tbsp Salt
1/2 Tbsp Sugar or honey
Dash of Garlic Powder
Preparation:
Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool.
Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes, peas and carrots and cook until potatoes are tender.
Add water/broth into your roux mixture along with the rest of your ingredients and continue cooking on simmer until it thickens. Serve with steamed rice.
Homemade Japanese Chicken Curry Recipe: Easy Comfort Food
I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it. You can find many different kinds of prepared curry products, which can be good, but the ingredient listings are frightening. Lots of chemicals, additives and hydrogenated ingredients.
1 1/2lbboneless skinless Chicken Thighscut into 3 inch pieces.
1TbspVegetable Oil
1Onionchopped
2cupsquartered baby Potatoes
1cupCarrots
Peasoptional but I think they improve it.
6-8cupsof water/broth depending on desired thickness.
Sauce:
3Tbsp/40 grams Butter
3Tbsp/40 grams Vegetable Oil
8Tbsp/60 grams AP Flour
2TbspCurry PowderS&B brand is perfect.
1TbspGaram Masala
1tspCayenne Pepper
1/2TbspSalt
1/2TbspSugar or honey
Dash of Garlic Powder
Equipment
Heavy Pot
Saute Pan
Method
Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool.
Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes and carrots and cook until slightly tender. Add water/broth into your roux and and the rest of your ingredients and cook until just combined.
Cook until it comes together and thickens and serve with steamed rice.
I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week.
Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.
However I did have whole shrimp, so decided to give it a go. I’m glad I did, as the flavor of the spring onion oil is unlike anything I’ve ever had. It was subtle, pleasantly sweet and packed with flavor.
The most important tip:
One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through.
Ingredients
10 large raw Shrimp, peeled and tails left on
3 Tbsp Rice Wine
1 tsp Sugar
1 tsp Fish Sauce
4-5 Spring Onions, cleaned and cut into 2 inch pieces.
2 Tbsp Soy Sauce
3 Tbsp Vegetable Oil
8 oz of thin noodles, I used ramen and udon would work too.
Preparation:
Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
Start your water, so you can quickly cook the noodles when needed.
Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside.
Add your soy sauce into the bottom of your serving bowl.
Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce.
Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil
I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week. Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.
4-5Spring Onionscleaned and cut into 2 inch pieces.
2TbspSoy Sauce
3TbspVegetable Oil
8ozof thin noodlesI used ramen and udon would work too.
Equipment
Wok
Method
Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
Start your water, so you can quickly cook the noodles when needed.
Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside.
Add your soy sauce into the bottom of your serving bowl.
Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce.
