Category Archives: Asian

Asian Chicken Lettuce Cup-Rice-Bowl

Asian Chicken Lettuce Cup-Rice-Bowl

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
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Asian Chicken Lettuce Cup-Rice-Bowl
If you have followed me, you know I really like Asian Fusion foods and crave them several times a week. My lovely, on the other hand, doesn’t share my enthusiasm. She likes it but doesn’t crave it like I do. I’ve made chicken lettuce wraps more times than I can count and I love them. The cool lettuce with the spicy salty ground chicken It’s such a simple, flavorful, quick and fairly healthy depending on what you put into it (or don’t). My suspicion with jill’s tepid interest in the lettuce cup lies in the lettuce as a vehicle. It’s messy, or at least mine is messy.

As I mentioned in my last post, Jill bought me Chrissy Teigen’s cookbook at her book fair. As with all my cookbooks, I go through every page and tag the ones I want to try. So I took her base sauce and added some extra veggies and will toy with making a rice lettuce bowl like you would get at Chipotle and add the chicken on it to see if I can move Jill’s needle or determine if the lettuce cup is the culprit of indifference.

Results: So I made this recipe this week and used Chrissy Teigen’s sauce recipes but added some additional vegetables and instead of serving it atop a lettuce cup, I just added it to a bowl for my wife. Flavor was good but I like my recipe a little better due to the peanut sauce but I loved the spicy notes. I didn’t like the bowl idea and would go back to the lettuce wrap. I also didn’t like the mushroom addition and I thought there was too much ginger. But I will be making lettuce wraps in future but using my recipe with a few tips from Chrissy’s book on the sauce.

Ingredients:
Sauce
3 Tbsp. GF Thai sweet chili sauce
3 Tbsp. GF hoisin sauce
3 Tbsp. light GF soy sauce
2 Tbsp. Sriracha
2 Tbsp. vegetable oil
1 tsp. sesame oil
1½ Tbsp. GF unseasoned rice vinegar
2 Tbsp. minced garlic (about 4 cloves)
1 Tbsp. minced fresh ginger

Filling
1 lb. ground chicken
3 Tbsp. vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
3 cloves of minced garlic
1 Tbsp. minced fresh ginger
1 Tbsp. of minced jalapeno
4 tbs of minced carrots
4 tbs of diced mushrooms
½ cup finely diced water chestnuts
3 tbs finely diced red bell pepper
Fresh Cilantro
Prepared Rice
Butter Leaf Lettuce (torn)

Directions:
1. Prepare the sauce by mincing everything and then mixing with the wet ingredients. Set aside 2 tbs for browning the ground chicken. img_1051

2. As with most stir-fry type dishes, they go really quickly so go ahead and cut up all your veggies and put them into three different bowls. (hard= carrots, bell pepper, ginger, medium jalapeno, white parts of scallions, mushroom and garlic, soft= cilantro, green onion parts). img_1049

3. Mix in 2 tsp of the sauce into the ground chicken. In a medium heated wok or skillet add some oil and your ground chicken and cook until brown. 5-6 minutes. and remove from the pan.

4. Now for the veggies. Add some oil back to the pan and start by adding the “hard” veggies first and stir and cook for about a minute. Then add your medium and stir for another minute. img_1052

5. Add the chicken back into the pan with the “hard” and “medium” veggies and pour in the rest of the sauce.

6. Right before plating add the cilantro and green onions.
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7. Remove from heat and give it one more stir. To plate the dish, I tore up the lettuce and put it on the bottom of the bowl and then layered on the rice and topped it with the chicken mixture.
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Thai Noodle and Beef Salad

Thai Noodle and Beef Salad

  • Servings: 2
  • Time: 30mins
  • Difficulty: easy
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Thai Noodle and Beef Salad
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We often frequent our local Houston’s on Sunday evenings and enjoy sitting at the bar enjoying a drink and dinner. They have this Thai Noodle Salad that is really good. It has a lot of veggies with a pop of mango. What really pushes this salad over the top is the beef. It’s high quality, super lean and tender. The other night she encouraged me to try her beef and it was so good that it encouraged me to try to make it on my own. I poked around looking for Thai Noodle Salads and found one I like that served as my base and then made adjustments.

It turned out really delicious. The zing from the dressing along with the sweet mango and savory meat makes for a really harmonious meal. I used udon noodles so this would satisfy as gluten free as long as your soy sauce is also GF. If you are looking to try something fresh, colorful, healthy and delicious give it a try.

adapted from Savorybites
Ingredients:

Ingredients:

Dressing
3 tbs fresh lime juice
3 tbs of soy sauce
3 tbs Sriracha
1 tbs fish sauce
Dash of sesame oil
1 tbs of grapeseed oil
1 large clove minced garlic
1 tbs light brown sugar

Marinade for the Beef
1/4 cup of soy sauce
1 tbs fish sauce
1 tbs Sriracha
Dash of sesame oil
1 tbs of grapeseed oil
1 large clove minced garlic
3 tbs of minced ginger
1 tbs light brown sugar

Salad Ingredients:
10 oz of beef filet Mignon
Udon egg noodles for two (30%-40% of package)
1 large handful of spinach
Handful of sliced cherry tomatoes
1/4 cup of finely diced red onion
1 large handful shredded red cabbage
1 large handful of cilantro
1 small julienned carrot
1 diced mango
A handful of pistachos

Directions:
1. Mix your dressing and marinade ingredients separately. Dice your beef into large bite sized pieces and add your marinade to a zip lock baggy and let it rest for 6-12hours. Place your dressing in the refrigerator.

2. Cut all you salad ingredients accordingly and set them aside. (don’t dress it yet)

3. Cook your noodles according to the package. These cook quickly (4mins) and you don’t want soggy noodles. Pull them immediately and rinse with cold water until the noodles are cool. Set them aside.

4. Lastly the steak. In a Medium-Medium High heated cast iron skillet you want to take your beef from the marinade and shake it and remove any of the ginger and garlic. This is a nice piece of meat so don’t over cook it. The goal is to sear it for a nice crust. I had to remove some of the liquid once in the process because if the pan is wet it wont get that sear you will want.

5. Assembly. So now you have your cooked noodles, cut veggies and seared steak. In a large bowl slowly spoon your dressing into the veggie mix. Stir or toss your dressed veggies and then add your noodles. Stir/Toss until coated. Taste and add dressing until you get it right(not over dressed or soggy). Plate your dressed veggies/mango and noodles. Place the steak on top of the salad and garnish with pistachios or peanuts.
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Seared Tuna Broccoli Bowl

Seared Tuna Broccoli Bowl

  • Servings: 1
  • Time: 30mins
  • Difficulty: easy
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Seared Tuna Broccoli Bowl
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Lately I have been in a recipe cooking slump. So I find myself wandering the vegetable and protein areas of the market looking for something to jump out at me. For fish I usually go with salmon just because the color pulls me in. Right next to the neon orange salmon nestled a fairly inviting hunk of tuna. So once I had my protein I went back to the veggie section and decided to pair my Tuna with Broccoli.

I had a shallot at home and some brown rice so decided to make a little Asian Fusion Tuna Broccoli bowl. Super easy and healthy little meal. I used some Soy Sauce but you could whip up a little nutty Asian sauce by adding soy, peanut butter, dash of fish sauce and a squeeze of Sriracha. I just went with Soy and Sriracha but my point is to cut loose and play around with various fish and vegetables and sauces.

Ingredients:
Fresh Tuna Steak
Crown of Broccoli
Brown rice (I just used the microwavable packaged rice)
1 shallot
Sesame Seeds
Kosher Salt
Black Pepper
Soy Sauce
Sriracha or Sambal
Hot chili oil

Directions:
1. I like my broccoli on the softer side in dishes like this so I took my wok and got it up to medium heat. Put some hot chili oil (you can use any oil you want really). I cooked it for about 5-7 minutes and then added my diced shallot to.

2. While my broccoli was cooking I salted, peppered and sesame seeded both sides of my tuna steak. Before doing this pat them dry with a paper towel to make sure they stick and can crust up. I nestled my Tuna into my wok along with the broccoli and shallot. I cooked about 2-3 minutes on each side. I like my pink inside but if you don’t prefer it cook it a little longer.

3. Turn off the heat, cook/microwave your rice and add some soy sauce to your pan to coat the vegetables. Serve and enjoy IMG_0871IMG_0864

Spicy Cashew Chicken

Spicy Cashew Chicken

  • Servings: 2-4
  • Time: 40mins
  • Difficulty: easy
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Spicy Cashew Chicken
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I spotted this recipe on another blog I happened to stumble upon called “Dinner, then Dessert”. She is calling it a copycat from The Cheesecake Factory but I haven’t been to a CF in decades so can’t comment on how close this was to that dish.

As with any recipe I see I look over the ingredients and will adjust the measurements up and down and also add new stuff. Like in this recipe I didn’t go as heavy on the hoisin sauce nor the sugar. I also bumped up on the heat side by adding more Sriracha. I also added a little fish sauce to give an extra umami punch.

Overall I liked this pretty well. As Jill put it “it’s full flavored” or “has a lot going on”. I used the full cup of hosin in my sauce but below I put the measurements I would use next time. It’s salty with a deep soy punch and while spicy it was also sweet despite me using less sugar that her recipe called for. My sauce was pretty thick and when it melds with the rice flour coating it turns from crunchy to soft which wasn’t a bad thing at all. I liked it. Also we enjoy a high ratio to cashew and chicken.

Ingredients
2 chicken breasts diced into bite sized pieces
1 bunch of diced green onions (separate the whites and greens)
3/4 cups of Cashews
Cilantro to garnish
Sesame Seeds for garnish
Green onions for garnish
Vegetable oil for cooking chicken
Brown Rice or your favorite rice or noodles

Spicy Sauce:
1/4 cup of chopped cilantro
3 minced garlic cloves
Chopped green onion “white and light green pieces)
3 cloves of garlic minced
1/2 cup Hoisin Sauce
1/4 Sherry Wine
1/4 Red Wine Vinegar
1/4 Soy Sauce
1/4 Sriracha
1 tbs of Fish Sauce
2 tbs of sugar
1/2 tsp of Crushed Red Chili Flakes


Dry Seasoning

3/4 cups of Rice Flour
1 tsp of Kosher Salt
1 tsp of Black Pepper
2 tsp Paprika
Pinch of Baking Powder

Wet Batter
1 1/4 cups Rice Flour
1/4 cup All-Purpose Flour
pinch of salt
pinch of pepper
1 1/4 cups cold Water

Instructions
As with many of the Asian dishes Prep Work is very important because the cooking to serving time is often short. You are going to deal with two main processes 1.cooking chicken 2. making the sauce Start with the sauce by cutting your green onions and separating the white/light green from the all green parts. Chop your cilantro for the sauce but set aside some for the garnish. Mince your garlic

1. Sauce – Add everything to a pot on “low” heat. I mixed it all in a measuring cup and then poured it into the pot with the onions, cilantro and garlic. Again low heat as we are just warming it up at this point. IMG_0727

2. Chicken – Preheat (medium heat) a cast iron skillet with enough oil to coat the bottom. Make your dry seasoning and your rice flour wet batter and have them in two separate bowls. Cut your chicken into bite sized pieces. IMG_0725IMG_0726

When your oil is hot coat the chicken first in the dry seasoned rice flour. Then drop it in your wet batter. Shake off the access and carefully lay it in the cast iron skillet. It should sizzle. Be careful of keeping the coating light so it doesn’t splatter hot oil on you. Cook on each size for about 3 minutes until they are lightly browned. Leave room so that the chicken isn’t touching other pieces. When finished remove that batch to a wire tray to drain any access oil. IMG_0729

3. Chicken is done and the sauce is lightly simmering. Kick the heat up to medium low and get a nice boil or simmer to start tightening up the sauce. Make your rice. When ready to serve, pour your chicken in a large bowl and add your green onions, cashews and start coating the cooked chicken with the sauce a bit at a time until its coated well. I served mine over microwave rice and garnished with cilantro, green onions and sesame seeds.
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Far East Roast Beef Dip Sandwich

Far East Roast Beef Dip Sandwich

  • Servings: 2
  • Time: 6hrs
  • Difficulty: easy
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Far East Roast Beef Dip Sandwich
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A while back I created a recipe titled Ginger Beef Ginger beef which a nod to Num Pang in NYC who serves up some mean sandwiches that people line up and wait for.

So I basically looked at my recipe but really didn’t measure anything. This sandwich is a must try. Think of the French Dip with an Asian/Thai/Vietnamese twist. It’s not overly “Asian” but only so due to the vinegar, soy sauce and ginger. That’s really it. Now the addition of the tomato sauce gives it a kick but it’s not Asian.

I served it on a toasted French Baguette with cilantro, cucumber and a little Dukes Mayo. It’s messy, spicy, savory. I cooked the meat in the crock pot for 6 hours and it was fall apart, melt in your mouth tender which perfectly complimented by the chewy toothy bread. The veggies gave it a refreshing punch. I poured some sauce into a little side dish and used it to dip.

Ingredients:
Hunk of beef for two
1 beer
1 14oz can of tomato sauce
1 cup of Soy Sauce
1 cup of Apple Cider Vinegar
2 tbs of Sriracha
1 onion chopped
2 carrots chopped
knuckle of ginger (peeled and cut)
4-5 cloves of smashed garlic
Beef stock to cover

French Baguette
Cucumber sliced thinly
Cilantro
Dukes Mayo

Directions:
1. Cut and chop the veggies, add the meat and all the liquids except the tomato sauce. I cooked mine on high for 6 hours.

2. To make your sauce, add all the liquid plus the tomato sauce and some of the garlic and ginger to a blender. It’s hot so be careful blending hot stuff. Go slow and don’t close the lid all the way. Blend slowly until smooth.
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3. Now in a bowl take your roast beef and add your sauce to cover the meat. You want it nice and juicy.
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4. Cut and toast your baguette until light golden brown. Put Dukes Mayo on one side and add you meat with your sliced cucumber and cilantro. IMG_0690IMG_0691

Sloppy Bao Sandwich “Baoquette”

Sloppy Bao Sandwich

  • Servings: 2
  • Time: 40mins
  • Difficulty: easy
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Sloppy Bao Sandwich
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I spotted this Martha Stewart recipe for a simply but unique Sloppy Bao Sandwich that looked pretty interesting when trying to scratch that sandwich itch. I have mentioned it various times that I have some sort of gene for Asian/Eastern food. I just love their balance of spice, sweet and tangy.

Think of a sloppy joe with a “hmmm” factor to it. The punch of basil through that meaty savory slop with the chew of the bread is a perfect bite. I think I would adjust the ketchup and dijon mustard down a notch. I totally get using mustard and ketchup in BBQ sauces or on burgers and dogs but I thought they elbowed their way to the front versus harmonizing with the rest. It’s used to speed it up but I think I would have pulled them down and added tomato paste to replace some of the sweet with savory. All that said, it’s’ a good and fun sandwich.

Adapted from Martha Stewart
Ingredients:
1 lbs of lean ground beef, pork, turkey or chicken
1 baguette
2 tbs of minced shallot
1 clove of minced garlic
8-10 leaves of fresh basil
1 jalapeno sliced (optional)
3/4 cup of Ketchup
3 tbs of dijon mustard
1 tbs of tomato paste
1 tbs of fish sauce
2 tbs of red Thai-curry paste
1 tsp of brown sugar
Kosher salt to taste

Directions:
1. Super easy. In a skillet on medium heat add your protein and onion and cook until browned. Then add the garlic and let it cook for one minute before adding the rest of the ingredients and stir until combined. Turn to low and let this simmer stirring occasionally for about 15 minutes. IMG_0559

2. Split and toast the baguette for about two or three minutes. Fill your baguette with your meat mixture and top with jalapeno, cilantro, basil or even some cabbage. Enjoy.
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Coconut Curry Lime Chicken with Hot Broccoli

Coconut Curry Lime Chicken with Hot Broccoli

  • Servings: 2
  • Time: 40mins
  • Difficulty: easy
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Coconut Curry Lime Chicken with Hot Broccoli
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No surprise but I need to lose a little weight so you are going to get more waistband friendly recipes. I am not going strict clean/paleo or anything but more like weight watchers. It should be no surprise that more chicken, fish and veggies will be making the plate until I can button my pants with less effort.

I love green curry dishes that have that silky coconut milk with layers of green curry and vegetables. So when I saw a recipe for Coconut Lime Chicken it made me think of green curry. And when I read the ingredients, I spotted curry….sold! It doesn’t really taste anything like you might taste in a typical Thai green curry dish. The chicken is super moist and the sauce reduction helps carry that flavor to the rice. I also roasted up some broccoli as a side and used a little soy sauce and red chili flakes to flavor it.

Ingredients:
2 free range air chilled chicken breasts
Marinade and Sauce
1 can of coconut milk
1 lime juiced and zested
3 tbs of Soy Sauce (GF)
1 jalapeno sliced (seeds and all)
2 tsp of cumin
2 tsp of curry powder
2 tbs of olive oil

1 package of Rice
Broccoli
Soy sauce
Red chili flakes
cilantro

Directions:
1. Super easy. Make your marinade by mixing it all in a bag and add your chicken breasts. Marinate it overnight or at least for several hours.

2. Heat up your grill and grill pan to a medium high heat (300-400). Remove the chicken from the marinade and shake off the excess sauce/marinade. IMG_0510

3. Take the marinade and sauce and put it in a small pan and heat to a simmer. This can freak some people out but by getting it a boil and letting it simmer will kill the bacteria. IMG_0507

4. Preheat your oven to 350. Cut your Broccoli into bite sized pieces. Sprinkle a little soy sauce on them along with red chili flakes. Roast them for about 20 minutes while your chicken is grilling. IMG_0508

5. While your chicken is resting after it is cooked. Make your 90 minute rice in the microwave I cut the chicken and then poured the sauce over the rice and chicken. I garnished with cilantro.
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