Tag Archives: Fish Sauce

Thai Chicken Satay with Spicy Peanut sauce and Za’tar smashed potatoes

Thai Chicken Satay with Spicy Peanut Sauce and Za'tar smashed potatoes

  • Servings: 2
  • Difficulty: easy
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I’ve only used my homemade tandoor oven once so felt the need to tempt the bumper crop of mosquitoes with my sugary blood and fire it up for some Thai chicken satay. Each week I have to devote one dinner to get my fill of Indian, Thai or Korean food. Since the Tandoor needs a skewered meat, I settled on a chicken satay with spicy peanut sauce, cucumbers and smashed potatoes with Za’tar seasoning.

For the tandoor I bought some “long as your leg” skewers that don’t quite work elegantly with my oven so I am excited to try a new technique of hanging the skewers vertically. That puppy is getting up to 700 degrees hot which is in green egg territory but cost me only about 60 bucks to make. Man fire meat beer whiskey….oh an Thai food with 300 of your closest blood sucking friend.

This recipe was adapted from RasaMalaysia

2 organic chicken breasts
1 cucumber
little potatoes for 2

1 cup greek yogurt
1/2 cup of coconut milk
2 cloves of garlic minced
2 tbs of soy sauce
1 tbs of sugar
1 tsp of white pepper
1 tsp of tumeric
1 tsp of coriander
1 tsp of cayenne pepper
1 tbs of curry paste (red)

Peanut Sauce

2 cups coconut milk
3 tbs of peanut butter
3 tbs of tamarind paste
2 tbs of fish sauce
1 tbs of Sriracha
1 tbs of sugar
1 tsp of paprika
1 tsp of paprika
1/2 cup of crushed peanuts

1. Should you make the potatoes add them in to a pot of salty water with Zatar seasoning and cook until tender. Transfer them to a baking sheet and smash them with the base of a glass. Cover with olive oil and Zatar and bake in a 400 degree over until crispy (20 minutes) IMG_0139IMG_0152

2. Cut your chicken into bite sized pieces and add them to the marinade and let it do it’s work for at least 2 hours and better yet overnight.

3. Make your peanut sauce by adding all the ingredients except for the peanuts and cook in sauce pan until smooth and thickened. Ten minutes should do it and keep the temp on low. Let it cool and then add the crushed peanuts . IMG_0153

4. For the chicken skewer them up and grill them or use your homemade tandoor oven. Weekend project….. just saying. Cook until the chicken is done (165 degrees). IMG_0141</aIMG_0144>

5. Serve with your side of sauce and cucumbers and your potatoes. Enjoy with your favorite beer or whiskey. BTW had a Flagstaff beer out of NY the other night. It’s a great lager with a nice pungent finish similar to Heineken.

Stir Fry Chicken Pad Thai

Stir Fry Chicken Pad Thai

  • Servings: 6
  • Difficulty: medium
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Stir Fry Chicken Pad Thai
Thai food is right up there at the top of my list of favorite foods. While I like various curries, noodle and rice dishes, it seems like Pad Thai hits all my favorite Asian/Eastern flavor profiles…spicy, salty with a little sweet. For some reason I also love the tacky texture of rice noodles and how they soak up the flavors of the dish.

The only challenge is the speed at which everything cooks. It’s not a fix it and forget experience. You best have everything chopped and ready to go and work according to how things cook. You meats must be cooked, the veggies slightly crisp and fresh, the sauce properly reduced or concentrated and finally noodles cooked but not mushy.

Most of the other Pad Thai dishes on here were made without Tamarind paste because I always have trouble finding it. Luckily Amazon has just about any ingredient I need and they ship it to me so quickly, I find it the best way to get those ingredients that aren’t readily available. Tamarind is something between tomato paste, Siracha plus a sour or tangy note. After using it, I am sold that is the way to go. All ready ordered some more this morning to keep it on hand.

This Pad Thai has a few “different” veggies mixed in primarily due to the fact I had them on hand and didn’t want to waste them. Also my store didn’t have bean sprouts. Sigh… I so wish we had a HEB in the area. I used cabbage, carrots, green onion, shallots, garlic and tomatoes. Think of it as a mash up between Pad Thai and a Chinese Stir Fry. It was good and I enjoyed it again for lunch.
Pad Thai Sauce
4 tbs of Tamarind Paste (start with 2 and add to taste)
1 cup of water
3 tbs of fish sauce
3 tbs of soy sauce
4 tbs of palm sugar
Pinch of Cayenne for additional heat (taste it first)

Diced up package of chicken tenderloin
Package of Rice Noodles (cooked as suggested)
3-4 shallots
1/2 head of green cabbage
3 carrots (skinned and diced)
1 bunch of green onion
10 cherry tomatoes sliced in half
1 scrambled egg
1/2 cup of diced peanuts

Before we start, lets go ahead and dice everything up. Your hard veggies like carrots need to cook longer than say cilantro. Set everything aside in the way you plan to cook them. Shallots then cabbage, carrots and large green onion parts, then garlic, green parts of green onion and finish with peanuts and cilantro.

1. Sauce: In a medium heated sauce pan pour the ingredients in and dissolve the palm sugar. Let this simmer for about 10mins and it will reduce and thicken.

2. Now go ahead and cook your rice noodles by bringing a pot of water to boil, remove from heat and then add the rice noodles and let them soften for about 10mins. (again follow the package). Drain them into colander, and run cool water until they become cool. Set aside.

3. Take your Wok or nonstick pan and turn it to medium heat and cook your chicken. I diced mine and added about 1 tbs of the Pad Thai sauce and cook the chicken through. Remove from heat and set aside. Wipe your Wok.

4. Scramble your egg and set it aside. Wipe your wok again and prepare for the final push. You have your cooked chicken, noodles and egg resting. Now we are going to cook the veggies and combine everything. So add some chili oil into your Wok and add your shallots for about 3-4 minutes. Add your cabbage, carrots and tomatoes. Cook for about 3 more minutes and then add your garilc and green onion (white parts.) Cook for 1-2 minutes.
Now add your chicken and the sauce into the pan followed by the noodles. Stir until well coated.

5. Right before plating add your egg and cilantro and half the chopped peanuts.

Serve with added peanuts and cilantro.

Me Pork Bahn Mi

Me Pork Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Me Pork Bahn Mi
The Bahn Mi “Vietnamese sandwich” seems to be all the rage these days. It’s basically a sandwich with Asian flair.

You will not be disappointed in this one. The pork tenderloin is so tender it basically melts in your mouth. The pickled radishes and carrots compliment the pork marinade that has soy, garlic, fish sauce and ginger. Then Duke’s mayo, a little cheddar on a hoagie make is familiar. Really a great eat. You really need to try this one.

Pork Tenderloin
Cheddar cheese
Duke’s mayo
Hoagie Roll

3 tbs Fish sauce
2 tbs Soy sauce
1 tbs minced ginger
3 green onions
3 cloves of garlic minced
1 tbs of sugar

Pickled Carrots and Radishes
½ cup water
1 cup of apple cider vinegar
1 tbs salt
2 tbs sugar

1. Trim your tenderloin of any silver skin or fat. Slice into ½ and inch.   Place these medallions between saran wrap and pound them with a mallet. Put them into a Ziplock and mix up your marinade and pour over the pork. Marinate for a minimum of 30mins up to a couple of hours.

2. Julienne the carrots and radishes and slice your jalapeno. (you can remove seeds and spine if you want to lower the heat).  Soak these in the vinegar mixture for about 15- 30mins.

3. When ready to cook sear in a cast iron skillet with a little peanut oil. This cooks really quickly. (about 90 seconds on each side) The skillet should be on medium high heat so you can get as much crust as possible. FYI-the second side won’t crust up.

4. Prepare your hoagie with Duke’s mayo on both sides. Fresh Cheddar on the bottom. Top with the hot tenderloin, then carrot/radish/jalapeno mixture, Sriracha and top with Cilantro.

Thai Turkey Lettuce Wraps

<br /> Thai Turkey Lettuce Wraps

  • Servings: 4
  • Difficulty: easy
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Thai Turkey Lettuce Wraps


This is a really simple healthy recipe that can be made in a few minutes. Jill bought me a cookbook from the FoodNetwork show “Chopped” and they have a thai turkey lettuce wrap recipe that looked good. I make a thai peanut chicken lettuce wrap and merged some of the ingredients.

Fish sauce is most often made from fermenting anchovies and pressing the liquid out of them. Fermenting is concept I get in cheeses, alcohol and cabbage but it kind of freaks me out a bit with fish. So when I saw the Chopped recipe had a ¼ cup I wondered how this would go over. Sure enough when I poured it in, I hear “what’s that smell?” So if you have issues with fish sauce, this turned out to be a great dinner.

1 package of lean ground turkey (chicken or pork would work too)
1 bunch of green onions
1 bunch of cilantro
Handful of halved cherry tomatoes
1 diced jalapeno (seeded)
4 cloves of garlic (minced)
2 tbs of minced fresh ginger
2 tbs Thai Basil (or regular basil)
1.5 cups of diced fresh pineapple
2 limes juiced
1 head of Bibb or Butter Lettuce
1.5 cups of Basmati Rice
¼ cup fish sauce
3 tbs of Sriracha sauce
1 tbs chili oil
1 tbs vegetable oil

This goes pretty quickly so go ahead and get everything diced up and ready to add to the skillet.

1. Cut the white and light green sections of the green onion and jalapeno (put in a bowl)
2. Mince your garlic and ginger and put in another bowl.
3. In a bigger bowl cut up the green parts of the onion, pineapple, tomatoes, cilantro, basil
4. Uncle Bens Basmati 90 sec microwave rice (cook it and set aside)

On medium high heat put your oils into the pan and cook bowl 1 of white onions and jalapenos for about 3 mins. Then add your second bowl of minced garlic and ginger and cook for one minute (stirring) . Now add your ground turkey and brown it while constantly breaking it up with your spatula. Once the turkey has been browned, turn your heat down to low and add everything in the last bowl along with the fish sauce, lime juice and Sriracha. Serve with washed Bibb lettuce leaves and eat them like tacos or wraps.