By the way, my method of cooking is mostly a pinch of this and a dash of that, so measurements aren't really my thing. I estimated very roughly for these, so use your judgment.
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Pad Thai w/ Chicken
serves 2
Prep time: 15-20 mins
Cook time: 15 mins
Ingredients:
- half pack (200g) of Suree brand 3mm "rice sticks" or similar dried rice noodles
- about 100ml pad thai paste/mix (key ingredient: tamarind)
- about 1/2 lb chicken, cut up into small pieces (you can also use shrimp)
- 1 egg
- about 4 tbsp crushed peanuts (I use Planters salted cocktail peanuts)
- 2 handfuls of bean sprouts (washed but not cut)
- 1/4 - 1/2 cup of fresh chives, chopped
- 3 or 4 thai limes (small)/ 1 or 2 regular limes (for flavor and garnish)
- fish sauce
- brown sugar
- Soak the rice noodles according to the package; I usually soak them in cold water for about 15 minutes while I prep everything.
- Crush the peanuts in a bag; put aside.
- Cut limes into slices & de-seed; put aside. For thai lime: cut like a mango -- cheeks and then the sides, throw out the seeds.
- Prep sprouts & chives; put aside.
- I find the store-bought paste hard to spread evenly straight from the can/bag, and any excess water will soak into the noodles. For the paste: in a bowl, mix paste and 1/4 cup boiling water, a dash of fish sauce and about a tbsp of brown sugar. Mix well; add more water if necessary. If you don't have fish sauce, shame on you. ;) You want a nice mix of sour (tamarind), salty (fish sauce), and sweet (sugar). This dish isn't very spicy but you could add chili peppers if you really want to.
- Once everything is ready, get ready to wok it out. :) Pan-fry the chicken in 2 tbsp oil (NOT olive) on med-high heat and then add the egg. Stir until egg has cooked through.
- Drain the noodles and add to the wok. If it's too sticky, add a little hot water. Cook the noodles for about 2 minutes until they become softer and more transparent.
- Add your paste/sauce and stir well until all the ingredients in the pan are coated evenly. Cook for about 5 more minutes. Add water (not oil) or lime juice if noodles start to burn.
- Add most of the peanuts and cook for a minute, then add chives and bean sprouts. Squeeze half of your limes over the mixture.
- Stir really well until noodles are completely cooked.
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Thai Green Curry (Veggie or Chicken)
serves 3-4, also great reheated
Prep time: 15 mins
Cook time: 30-45 mins
Ingredients:
- 1/2 lb chicken, cut into bite-sized pieces
- 1 can (about 16 oz) of coconut milk (you can also do half coconut cream, half coconut milk for thicker curry)
- 1 or 2 bell peppers, green/red, chopped
- 1 brown onion, chopped
- 2 to 3 potatoes, peeled & chopped
- 1 eggplant (skinny chinese kind) or jade melon if desired/available, chopped
- 2 or 3 tbsp chopped chives
- 1 packet (50g) Mae Ploy brand Thai green curry paste (you can use other kinds but I think this one is the best! Blue Elephant is also good.)
- fish sauce
- brown sugar
- pinch of galangal powder (optional)
- lemongrass (optional)
- coconut flake (optional)
- 2 small red chilies if you want it THAI HOT
- In a wok, heat 2 tbsp of oil (not olive). Add packet of curry paste and fry on med-high heat for about 2 minutes or as directed on the package. *Be sure to open a window or turn on a fan, as the scent can be very powerful!!!*
- Add about a quarter of the coconut milk and stir the paste through.
- Add chicken and cook for about 5 minutes on a low boil. (Skip this step if you want veggie curry.)
- Slowly add the rest of the coconut milk and bring to a boil.
- Add potatoes and cook for another 15 minutes.
- Add the rest of the veggies (peppers/onion/eggplant/chilies); if there is not enough liquid, add some hot water and stir.
- Let everything boil for about 10 more minutes, or until everything is cooked through.
- Taste the curry. I usually doctor it with a bit of everything: add a pinch of galangal, pinch of lemongrass powder, a dash of fish oil, a few teaspoons of coconut flake, and a tablespoon of brown sugar. It's all about the balance of sweet, salty, sour, spicy (if you choose) and umami. Don't go overboard on the fish sauce.
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Thai Red Curry w/Chicken
serves 3-4, also great reheated
Prep time: 15 mins
Cook time: 30-45 mins
Ingredients:
- 1/2 lb chicken, cut into bite-sized pieces
- 1 can (about 16 oz) of coconut milk (you can also do half coconut cream, half coconut milk for thicker curry)
- 3 potatoes, peeled & chopped
- 3 to 4 tbsp chopped chives
- 1/2 cup chopped fresh pineapple
- small can of bamboo shoots (optional)
- 1 packet (50g) Mae Ploy brand Thai red curry paste (Blue Elephant brand is also good.)
- fish sauce
- brown sugar
- pinch of galangal powder (optional)
- lemongrass (optional)
- coconut flake (optional)
- 2 small red chilies if you want it THAI HOT
- In a wok, heat 2 tbsp of oil (not olive). Add packet of curry paste and fry on med-high heat for about 2 minutes or as directed on the package. *Be sure to open a window or turn on a fan, as the scent can be very powerful!!!*
- Add about a quarter of the coconut milk and stir the paste through.
- Add chicken and cook for about 5 minutes on a low boil.
- Slowly add the rest of the coconut milk and bring to a boil.
- Add potatoes and cook for another 15 minutes.
- Add the chives, pineapple, and bamboo shoots; if there is not enough liquid, add some hot water and stir.
- Let everything boil for about 10 more minutes, or until everything is cooked through.
- Taste the curry. I usually doctor it with a bit of everything: add a pinch of galangal, pinch of lemongrass powder, a dash of fish oil, a few teaspoons of coconut flake, and a tablespoon or two of brown sugar. It's all about the balance of sweet, salty, sour, spicy (if you choose) and umami. Don't go overboard on the fish sauce.
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Mom's Beef Stew
serves 3-4, also great reheated
Prep time: 10 mins
Cook time: 45 mins to 1 hour
Ingredients:
- 1/3 to 1/2 lb beef, cut into bite-sized squares
- 2 to 3 potatoes, peeled
- 1 carrot, peeled
- 1 package white button mushrooms, quartered
- 2 stalks celery, chopped
- 1 brown onion, chopped
- 2 to 3 cloves garlic, chopped finely
- salt & pepper to taste
- 1 tbsp butter
- 1 can (about 10 oz) Condensed Cream of Mushroom soup
- 1 can (about 10 oz) Condensed Borsch or tomato-based soup
- In a large pot, heat butter and brown the beef.
- Add onions and garlic. Cook for a few minutes.
- Add soup and 1 can of water, stirring frequently.
- Bring to a low boil and add potatoes and carrots. Cover and cook for 15-20 minutes.
- Stir in mushrooms and celery, adding more water as needed.
- Cover and cook on a low boil for about 20 more minutes or until vegetables are cooked through.
- Add salt and pepper to taste.
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Vegetarian Chili
serves 3-4
Prep time: 5 mins
Cook time: 20 mins
Ingredients:
- 1 (16 oz) can of tomatoes (chopped, preferably with herbs/seasonings)
- 2 (14 oz) cans of beans (pinto/kidney/mixed/chili beans)
- 1 or 2 bell peppers (green/red)
- 1 brown onion, chopped
- 2 cloves garlic
- 1 packet chili seasoning
- ground cumin if desired
- salt & pepper to taste
- In a large pot, stir fry peppers, onion and garlic.
- Add tomatoes and beans.
- Add chili seasoning and water as needed; stir.
- Cook for about 15 minutes. Add cumin, salt & pepper to taste.
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LSD (Life-Saving Dahl)
This recipe is Matt's specialty, courtesy of his former housemate who spent a lot of time in India. Supposed to be purifying or something.
Serves about 6
Prep time: 45 mins
Cook time: 45 mins to 1 hour
Ingredients:
- 300 mL mung beans (aka green beans in HK)*
- 1/2 head garlic, finely chopped
- 1/2 thumb-length ginger, finely chopped
- 2 small chilies
- 4 medium tomatoes, peeled and diced
- 1 medium bitter gourd (balsam pear), de-seeded and cut into crescents**
- 2-4 potatoes, diced
- 1 medium brown onion
- 3-4 tsp. coarse sea salt
- 1/2 tsp. turmeric
- ground black pepper
- Wash the beans, then soak them for 45 minutes with the garlic, ginger, and chilies.
- Boil the shit out of it for 15 minutes or more.
- Add the tomatoes, bitter gourd, salt, pepper, turmeric, and enough water to keep it soupy. Continue boiling.
- When the beans start to separate, add the potatoes and onion.
- Boil until potatoes are cooked. Make sure the bitter gourd is fully cooked; there's a reason why it's called "bitter" gourd, ok? :)
*Mung beans look like this, close up:
**Whole bitter gourd and prepared pieces:
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Tortilla Soup
Serves 2-3
Prep time: 10 mins
Cook time: 20 mins
Ingredients:
- 1/2 lb chicken, cut into strips
- 3 cloves garlic, chopped
- 1/2 brown onion, chopped
- 2 green chilies, chopped
- 1 (~16 oz) can diced tomatoes
- 2 cups chicken stock
- 1/3 - 1/2 packet taco mix
- tortilla chips
- fresh cilantro (aka coriander)
- sour cream
- cheddar cheese
- Cook the chicken with some oil in a wok, shred into smaller pieces as it cooks. Set aside.
- Cook the garlic, onion, and chilies in the wok.
- Add chicken stock, taco seasoning and tomatoes. Simmer for 5 minutes.
- Add cooked chicken and simmer for 10 more minutes.
