Category Archives: Asian

Grilled Coconut Lime Chicken with Coconut Rice

June 3, 2014

IMG_5700

Next month we say goodbye to Chicago and will be moving to Colorado Springs! I’m thrilled to be finished with residency/school (forever- hopefully). But I’m sad to leave this city (especially now that it’s warm and beautiful and the summers here really are so fun). I am excited to have more quiet, more convenience, more space. A yard possibly?! To hike, to explore, to discover another city, another state.

My biggest worry about living in Colorado Springs? The altitude. Baking. I’m a little freaked out that I’ll arrive and whip out my cake pans and pizza stone and suddenly everything I make will implode or turn out flat and gross. Any altitude bakers out there? Any advice to offer me? I’ve done a little research on the matter and it seems like there are so many factors that can affect your success while baking at altitude. It’s overwhelming.

Totally unrelated to my future baking dilemmas is this recipe. It is, however, perfect for summer on the grill. (Or my indoor griddler which I LOVE and use nonstop/ year round. I should be paid to advertise for this thing. Full disclosure: I’m not and there’s no affiliate link.) The chicken and sauce are succulent and the rice is just the right amount of coconutty. I even used light coconut milk and it wasn’t at all lacking in flavor. Grill some asparagus on the side and dinner it is.

Grilled Coconut Lime Chicken with Coconut Rice

INGREDIENTS

Chicken:
3 Tbsp. canola or grapeseed, etc. oil
zest and juice of 1 lime
1 tsp. ground cumin
1 1/2 tsp. ground coriander
2 Tbsp. low-sodium soy sauce
1 1/2 tsp. kosher salt
2 Tbsp. sugar (I used brown sugar)
2 tsp. curry powder
1/2 cup canned coconut milk (I used light)
pinch cayenne pepper
2 lbs. boneless, skinless chicken breasts, cut into strips
1/4 cup fresh cilantro, chopped for garnish
lime wedges, for serving

Coconut Rice:
1 cup jasmine rice
1 cup canned coconut milk (I used light)
1 cup water
1/2 tsp. salt

DIRECTIONS

1. In a large bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.

2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 5-10 minutes before fluffing with a fork and serving. (For brown rice, adjust the cooking time according to package directions.)

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill the chicken until the juices run clear (will be firm to the touch). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.

4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with rice, lime wedges, and additional sauce.

Serves 4-6.

(Adapted from Mel’s Kitchen Cafe)

Sweet and Sour Stir-fried Pork with Pineapple

May 12, 2014

IMG_5519

This might be the first Chinese food recipe I’ve shared. I like Asian food. I love Thai and Japanese. But I have a hard time with Chinese. The Chinese restaurants and take-out I’ve tried have yet to impress me. (Except for one place we found just before we left Richmond. I’d have gone back there if I’d had the chance.) American-Chinese food just seems so heavy, so greasy. Too much sugar and salt. I know great Chinese food exists and I hope to someday experience it. My mom on the other hand adores Chinese food and could probably eat it for every meal. Which is how I feel about Mexican (which, of course, she dislikes). Choosing a restaurant gets tricky when left to the two of us.

IMG_5491

This recipe convinced me to give Chinese another chance- at home. It would surely be fresher/lighter/healthier than take-out. And it included a few of my favorite things- pork tenderloin and pineapple. Well, I loved it! Chunks of tender pork, crisp peppers, and juicy pineapple, simmered in a sweet (but not overly) and sour sauce all served over rice and garnished with peanuts for crunch. So good.

A note about the rice: I’ll be honest, I’ve yet to master cooking any rice, but brown has been the biggest challenge. Then I found this method and it really works! No more soggy, clumpy rice. Hooray! (I also tried Alton Brown’s baking method but wasn’t as impressed.)

Sweet and Sour Stir-fried Pork with Pineapple

INGREDIENTS

1 cup brown rice (I used jasmine)
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
3 Tbsp. sugar
1 1/4 pounds pork tenderloin
1 Tbsp. cornstarch
kosher salt and freshly ground black pepper, to taste
1 Tbsp. peanut oil
2 cloves garlic, minced
2 bell peppers (any color- I used red and yellow), sliced
1/2 cup diced fresh pineapple
4 green onions, thinly sliced on the diagonal
2 Tbsp. roasted peanuts, chopped for serving (optional)

DIRECTIONS

1. Cook the rice according to package directions (about 45 minutes cook time). **Or follow this method for perfect brown rice- works great!!**

2. Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar.

3. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat.

4. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Remove the pork from the pan and set aside on a plate. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and the pork back in and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer.

5. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes. Serve over the rice and garnish with roasted peanuts if desired.

Serves 4.

(Adapted from Kelsey Nixon)

Miso Glazed Salmon

March 28, 2014

miso salmon

This was my first time purchasing and cooking with miso, but it won’t be my last. When I fall in love with a new ingredient I become a little obsessed (so don’t be surprised if I share a bunch more miso recipes in the near future). Miso paste isn’t cheap (I found it at Whole Foods- I’m guessing Asian groceries would be a better deal), but the amazing flavor it lends is worth the splurge. Plus, a small tub of it will last a good six months in the refrigerator so I’m determined to use mine all up.

miso salmon

This recipe combines sweet white miso with soy sauce, brown sugar, and bit of rice wine vinegar for a sweet and salty and umami (whatever that is) experience. All I care is that it’s delicious. And so quick and easy! The fish can be marinated ahead of time for extra flavor- or not. I’ve made it both ways and it was just as good with the sauce brushed on right before and during broiling.

Unrelated to this salmon, does anyone have a favorite carrot-ginger-miso dressing recipe? I’ve tried several but yet to be impressed. If so, please send it my way…

Miso Glazed Salmon

INGREDIENTS

1- 1 1/2 lbs. salmon fillets
2 Tbsp. sweet/mild white miso
2 Tbsp. low-sodium soy sauce (reduce if using regular soy sauce)
2 Tbsp. rice wine vinegar
2 tsp. brown sugar (or honey)
toasted sesame seeds, for garnish
fresh chives, chopped for garnish

DIRECTIONS

1. In a small bowl, whisk to combine the miso, soy sauce, vinegar, and brown sugar (or honey).* Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over top. Place in the refrigerator and marinate 30 minutes or up to several hours. If you’re short on time, the marinade can be brushed over top the fish and cooked immediately, it just won’t be quite as flavorful.

*Note: Marinade ingredients can be adjusted to taste- a little more/less soy sauce to adjust saltiness, more/less sugar to adjust sweetness, more/less vinegar to adjust the sour note, etc.

2. Preheat broiler. Remove the fish from the marinade and place on a baking sheet lined with aluminum foiled and lightly coated in cooking spray. Broil 8-10 minutes, until the salmon is just cooked through and flakes easily with a fork. If you haven’t marinaded the fish, baste with the extra sauce partway through cooking.

Serves 3-4.

(Adapted from Cooking Light)

Pork Meatball Bahn Mi

October 19, 2012

I found this delectable sandwich during my hunt for dairy-free recipes. I didn’t get around to trying it until just recently. But I wish I hadn’t waited. It was insanely delicious. If you’re not familiar with the bahn mi, essentially it’s just a Vietnamese sandwich. “Bahn mi” literally means bread or baguette, which, as I just learned, was introduced to the country by French colonists. The chewy-soft rolls are commonly filled with meat, picked vegetables, cilantro, and finished with a spicy mayo. This version is stuffed with plump pork meatballs, along with the traditional fixings. The meatballs were warm and juicy, bursting with basil, garlic, and chili flavors- the perfect contrast to the sweet pickled carrot and radish and creamy hot mayonnaise. If you want to lighten things up, try using ground chicken or turkey. And if you’re feeling extra lazy, you could simply use thinly sliced or shredded roasted chicken breast- you’ll still have an awesome sandwich.

Pork Meatball Bahn Mi

INGREDIENTS

Pork Meatballs:
1 lb. ground pork (or chicken or turkey)
1/4 cup fresh basil, finely chopped
4 cloves garlic, minced
3 green onions, finely chopped
1 Tbsp. fish sauce
1 Tbsp. hot chili sauce (such as sambal oelek or sriracha)
1 tsp. sugar
2 tsp. cornstarch
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt

Pickled Vegetables:
2 cups carrot, coarsely grated or julienned
2 cups daikon (japanese radish) or regular radish and/or cucumber, coarsely grated or julienned
1/4 cup rice vinegar
2 Tbsp. sugar
1/2 tsp. kosher salt
1 tsp. sesame oil

Hot Chili Mayonnaise:
1/3 cup mayonnaise
2 green onions, finely chopped
1 Tbsp. hot chili sauce (such as sriracha)

1 Tbsp. sesame oil
4+ french rolls or pieces sliced baguette
cucumber, peeled and thinly sliced (if you didn’t pickle it)
jalapeno, thinly sliced into rings (optional, I’ve used pickled jalapeno as well)
fresh cilantro

DIRECTIONS

1. To prepare the meatballs: Gently mix all ingredients in a large bowl and form into 1-inch meatballs (should yield about 24). Place on a rimmed baking sheet and refrigerate until ready to use. (Can be made up to a day ahead of time.)

2. To prepare the pickled vegetables: In a medium bowl dissolve sugar in rice vinegar and season with kosher salt. Toss with carrot, daikon, and onion. Let stand at room temperature 1 hour (or refrigerate if made farther in advance).

3. To prepare the hot chili mayonnaise: Stir to combine mayonnaise, green onion, and chili sauce in a small bowl. Refrigerate until ready to serve. (Can be made up to a day ahead of time.)

4. Heat sesame oil in a large skillet over medium-high heat. (You may want to divide the meatballs up and cook them in two batches.) Add meatballs and saute until browned and cooked through, about 10-15 minutes. Lower the heat if the meatballs are browning too quickly. (Already cooked meatballs can be kept warm on a baking sheet in a 300 F oven.)

5. To assemble the sandwiches: Slice rolls in half and remove enough bread out of the center so you have a 1/2-inch thick shell. Spread with hot chili mayo. Arrange cucumber, jalapeno (optional), and cilantro on the bottom halves. Top with meatballs and pickled vegetables and serve.

Makes 4 sandwiches.

(Adapted from Bon Appetit)

Shrimp Fried Rice

January 11, 2010

I made shrimp fried rice and it worked! I even used brown rice with no difficulty! I owe my success to Jaden of Steamy Kitchen who spares no detail in explaining how to achieve fantastic fried rice. I thought about not even bothering to post the recipe myself, and instead link you directly to her site, but I’ve decided to do both. I made a few slight changes to the ingredients but I followed her directions exactly. If you are considering making this recipe, please follow this link to read her rules for the best fried rice. And then stick to them. Unless, of course, you’re already a pro with a wok, and then I feel embarrassed because I’m such a novice. I’m still elated that I had my rice dancing in the skillet, and the eggs cooked to perfection, and that my husband kept mouthing “this is so good!” in between forkfuls of tender shrimp and rice!

I thought the flavor was very very good. But I was craving a little more kick. Nothing that I presume garlic couldn’t solve. So next time I’ll add a few cloves and see what happens. I just realized I might need to enroll in some sort of garlic addiction recovery program. I can’t make a recipe anymore without throwing some in. It seems wrong not too!

I can’t emphasize enough- strictly adhere to the instructions on the method of cooking. If you do, your fried rice will work like a charm. You’ll masterfully replicate the Chinese takeout favorite. My second piece of advise would be to prep all of your ingredients before you begin. There’s no time to chop and measure once you start frying. In a hot wok, things cook fast, and you’ll become flustered and most likely ruin the recipe. So be ready to go with your ingredients lined up next to your stove. This goes for any form of stir-frying- if you are prepared you have a much better chance of success!

Shrimp Fried Rice

INGREDIENTS

8 oz. small uncooked shrimp
1/4 tsp salt (or 1/2 tsp. kosher salt)
freshly ground black pepper
1/2 tsp. cornstarch
2 Tbsp. canola oil, divided
3 eggs, beaten
2 stalks green onion, thinly sliced
4 cups leftover cooked brown rice, grains separated well (I recommend using day-old par-boiled brown rice, the grains are much less sticky)
3/4 cup frozen peas and carrots, defrosted (I used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot)
1 Tbsp. low-sodium soy sauce + 1 tsp. extra to taste
1 tsp. toasted sesame oil

DIRECTIONS

(direct from Steamy Kitchen)
1. In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2. Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3. Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4. Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5. Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Serves 2-4.

(Adapted from Simply Recipes and Steamy Kitchen)