Green Curry Chicken

For crying out loud, I'm screaming for hot curries in the summertime ! Somebody call the food fashion police ! I wonder if it has anything to do with the fact that in a couple of months time, I'll be taking a short trip home to Malaysia.. HURRAYY ! I seriously think I'm having one of those out-of-body experiences people talk about because my mind is already there savoring all the delicious curries while my body is still here impatiently counting the days.

Speaking of curries, I've come to realize that my ability to take the "heat" without breaking a sweat has waned me over the years *sigh*. I remember a time back in Malaysia when I could stomach a variety of level 10++ spicy food for breakfast, lunch and dinner, and still wake up the next day wanting for more. These days, when the "hot and spicy" craving kicks in, I've had to dial down a few notches to using fresh red chilis, jalapenos, anaheim chilis, and serranos in my recipes.

One of the milder curries that I had just the right ingredients for at the moment was the Thai Green Curry. I had adapted the recipe to a taste I preferred using milder chilis, plenty of refreshing herbs and a few of my favorite spices. The experiment was a success IMHO ! Before the green curry reached my mouth, I have already filled up on the aroma ..wickedly pleasing !:)

Some fresh herbs from Wandering Chopsticks

A couple of weeks back, I was invited to Wandering Chopsticks' home. She was so sweet to give me a tour to her beautiful plantation garden hehe..Believe it or not, girl's got the whole nine thousand yards. From sugar cane, persimmon, guavas, papayas, promeganate, dragon fruit, and longan trees to basil, lemongrass, and a dozen or so other plants/trees. I'll bring my memory cap (and some produce bags :P) next time but there's definitely has more than what is shown here. Immediately, I stumbled upon some of my favorite herbs : Laksa leaves aka Vietnamese mint, Mint leaves and a species of curry leaves that's new to me. In Malaysia, laksa leaves are used in cooking spicy seafood dish and most importantly, it plays an important part in the famous Malaysian Asam Laksa noodle soup. In the Vietnamese cuisine, laksa leaves are not cooked, instead, they are used mainly in salads and rice paper wraps / spring rolls. Thanks again WC for the wonderful fresh herbs. I've used them for my Green Curry Chicken recipe and enjoyed them immensely :)

So, before they disappear altogether, I'm going to share these pictures with everyone else and submit this to Weekend Herb Blogging at Kalyn's Kitchen.



Green Chili Paste Recipe

Ingredients :
1 Anaheim chili
2 cloves garlic
1 bunch basil leaves ( leaves only )

Method :
1) Blend all the above ingredients until a paste-like texture is formed.

My Green Curry Chicken Recipe

Ingredients :
4 chicken drumsticks ( each piece cut into 2 )
6 laksa leaves
1/4 branch curry leaves
10 mint leaves
3 bay leaves
3 dried chili pods ( seedless )
2 cardamon
2 cloves
8 coriander seeds
1/2 star anise seed
2 inch cinnamon stick
1/2 tsp minced ginger
1 tbsp minced shallots
1 medium sized Russet potato ( peeled and cut into wedges)
1 tomato ( cut into wedges)
1/2 red bell peppers ( cut into wedges)
3 tbsp green chili paste
1 tbsp curry powder
1 tsp turmeric powder
1/2-1 tbsp tamarind paste ( depending on how tangy you want it )
10 oz coconut milk
2 tbsp cooking oil
salt and sugar to taste
water to adjust level of curry thickness

Method :
1) Marinade potatoes with turmeric powder, curry powder, and 1 tbsp of the green chili paste. Set aside.
2) Marinade chicken with 2 tbsp of green chili paste.
3) In a wok/skillet, heat 1 tbsp cooking oil and pan-fry potatoes until brown. Cover and simmer on low heat for 5 minutes or until almost cooked. Remove and set aside.
4) Heat 1 tbsp cooking oil. Saute the curry leaves, bay leaves, minced shallots, ginger, and red bell peppers with all the spice ingredients until fragrant.
5) Add chicken and pan-fry for 5 minutes until lightly browned. Add 1 tbsp of cooking oil during pan-frying if the meat starts sticking to the pan.
6) Mix in coconut milk. Cover and let boil.
7) When boiling, add tomatoes, tamarind paste, salt and sugar to taste. Mix well, turn to medium-low heat and simmer for 10 minutes.
8) Remove cover, add dried chili pods with the laksa leaves and the mint leaves. Mix well and add potatoes. Cover and continue to cook at medium-low heat for 5-10 minutes or until meat is done. Add water to adjust level of curry thickness.

Other Weekend Herb Blogging entries :
Edamame And Tiger Lily Stir-fry with Shrimps
Pesto Chicken

Coconut, Rose & Pandan Agar Agar Jell-O

It officially turned summer for us here in the Northern hemisphere yesterday. Gee.. I could almost smell that fried egg on the sidewalk as the weatherperson on tv droned on endlessly about some red flag warning. One place you don't want to be in during the summer is my kitchen. When I own my own place, the first thing I'm getting is an air-conditioner for the kitchen. For now, I'm stuck with my 5-year-old 10 bucks 3-speed standing fan. Oh well, I guess I'll be bringing something cold and sweet and most importantly, requires no baking, over to Sugar High Friday at Domestic Goddess kitchen.

I was thinking of a particular Asian Jell-O / Agar Agar / Pudding-like dessert recipe, layered with Coconut, Rose and Pandan flavors. I don't quite know what to name this. Coconut, Rose and Pandan Jell-O ? Coconut, Rose, and Pandan Agar Agar ? or Coconut, Rose and Pandan Pudding ? Well, the recipe's a combination of all of the above. It has got that medium firm wiggly jiggly texture, like Jello. Yet it remains solid at room temperature and doesn't melt in the heat because of the agar agar. And since I've added egg whites and mixed in coconut milk like in a pudding, should I just name it "Coconut, Rose and Pandan Agar Agar Jell-O Pudding"? The recipe's relatively easy, main ingredient is just a pack of 79 cents agar agar powder, no baking and ready in 15 minutes. The result is utterly cooling, light, and sin-lessly delicious ! :)

Because its extracted from natural seaweed, agar agar contains 84% in fiber, hence it makes one of the best source of natural food fibers available. Like other algae foods, agar agar also provides a good source of iron, calcium and iodine. It is also calorie-free. So..will this help cut a few inches off the waist line ? Put yourself on an agar agar jell-o diet and let me know.. hahaha :P

Also check out some other cooling delights :
Steamy Kitchen Coconut Frozen Yogurt
Wandering Chopsticks Homemade Frozen Yogurt

My other freaky-hot Sugar High Friday entries :
Japanese Mochi
Pandan Coconut Muffins

Have a great summer treat !:)


Coconut, Rose And Pandan Agar Agar Jell-O Recipe
(Makes 4 servings)

Ingredients :
1 pack ( 7 gm ) agar agar powder ( Swallow Globe brand )
100 ml thick coconut milk
1000 ml water
200 gm sugar
3 egg whites
1 tsp Pandan extract ( Aroma Pasta brand )
1 tsp Rose extract ( Aroma Pasta brand )

Toppings ( optional ) :
Your favorite fruits, ie. Strawberries and Blueberries

Method :
1) In a bowl, whisk the egg whites until the meringue holds soft peaks, and set aside.
2) Prepare some empty jell-o molds/plastic cups, and let them chill in the freezer.
3) In a pot, bring the water to a boil, mix in the sugar and the agar agar powder, stir well and let cook for 2 minutes until the mixture is blended well.
4) Add coconut milk, turn heat to medium-low, let boil and turn off heat.
5) Mix the prepared meringue with the cooked agar agar solution. Mix well, and divide into 3 portions in 3 separate bowls.
6) For the first agar agar portion, add Pandan extract and mix well (Pandan flavor).
For the second agar agar portion, add Rose extract and mix well (Rose flavor).
As for the third portion, leave it as it is (Coconut flavor).
7) Bring out the chilled jell-o molds/plastic cups from the freezer. Make half an inch layer for each of the jell-o mold/cups with the divided agar agar portion, coconut flavor on the bottom mold, rose on the second, and pandan on the top. For each layer, it'll take 20-30 seconds for it to get firm.
8) When complete, chill the agar agar cups before serving.

Note : For the meringue, make sure the bowl is completely grease-free, else, meringue will not stiffen. For the agar agar layering process, I chose to put them in the freezer for 10 seconds per layer. Touch and feel to check if it's firm enough before layering the remaining agar agar portions.

Rice Vermicelli In Dried Scallop Sauce

Rice vermicelli (or rice sticks) are one of the more common variety of noodles stocked in many Asian households. They are not as starchy as most noodles are and certainly easier to prepare. Thus making them my number one choice when I want a quick home-made noodle fix or when the weather is hot and I'm looking for something that's lighter than ramen, chow mein, or even my favorite, e-fu noodles. Rice vermicelli is also a splendid choice for the health-conscious as it is free of gluten, sodium, fat and cholesterol.

One trait that really sets Asian noodles apart from their Italian counterparts is versatility. And if I were to pick an Asian noodle to showcase the various ways one kind of noodle can be cooked, I would definitely go with the rice vermicelli. Not only can it be stir-fried, served in soups and salads, braised, or tossed cold to name a few ways. But it can also be deep fried or stuffed in spring rolls as well. The rice vermicelli is truly the "noodle of all trades" in my book.

Cooking rice vermicelli is no harder than cooking a pack of instant noodles, and possibly quite faster too. A quick soak of about 5 minutes in boiling hot water is really all it takes. Albeit some people do prefer to cook it in boiling hot water rather than just soak. For me the soaking method sufficiently softens the rice vermicelli while maintaining a firm enough texture so it won't break up when stir-fried.

While preparing this particular rice vermicelli recipe, I recalled a couple of favorite ingredients mom often added to her stocks to "sweeten" or enrich them - dried scallops and dried squid/cuttlefish (which I also used in my Peanut Soup with Pork Ribs). A couple of pieces were all it took to "spice up" the chicken broth I used with a rich and savory flavor.

Without further ado, here's my Rice Vermicelli in Dried Scallop Sauce recipe, which I'm also sending over to Ruth Daniel's Presto Pasta Night. Buon appetito! :)

Pan-Seared Rice Vermicelli in Dried Scallop Sauce Recipe

Ingredients :
7 oz (200 gm) Dry rice vermicelli noodles
5 tbsp cooking oil
20 oz chicken broth
3 oz dried squid/cuttlefish
2 pc dried scallops
8 oz ground chicken breast
1 egg
2 tbsp chopped green onions
1 shitake mushroom (soaked and finely sliced)
10 oz cut baby chinese mustard greens (small gai choy) or other leafy vegetable (cut into bite-sized pieces)
2 tbsp oyster sauce
1 tbsp shaoxing cooking wine
1 tbsp cornstarch solution
salt, pepper, and sugar to taste

Method:
1) Preparing the rice vermicelli
- Soak rice vermicelli in a pot of boiling hot water (with the heat off) for 5 minutes.
- Rinse briefly under running water. Drain and set aside to cool.
2) Preparing the dried scallops and squid
- Soak dried scallops and dried squid/cuttlefish in a small bowl of water.
- Microwave on low (or use the "reheat" function) for 5 minutes to soften them.
- Remove from water and cut or shred into smaller pieces.
3) Heat 3 tbsp oil in a wok/pan on medium fire and place rice vermicelli in. Pan-fry until it is slightly crispy on one side and set aside.
4) Using the same oil, lightly scramble an egg and top over rice vermicelli.
5) Stir-fry mustard greens with a dash of salt and pepper for 2 minutes. Remove and top over rice vermicelli.
6) Heat 2 tbsp oil in the same wok/pan until smoky and saute the shredded scallops and the squid from (2) until slightly crispy and fragrant.
7) Add green onions, mushroom, ground chicken breast meat and stir-fry for 2 minutes.
8) Add chicken broth, oyster sauce, cooking wine, salt, pepper, sugar to taste and let boil for 3 minutes.
9) Stir in cornstarch solution and simmer for 1 minute.
10) Pour or ladle sauce over rice vermicelli and serve.

Note : I stir-fried the mustard greens separately from the broth so the taste of the greens doesn't overpower that of the broth.

Gluten-free, Wheat-free Rice Vermicelli










Cookbook : Gluten-free Gourmet Cooks Comfort Foods

Beef Canape

Previously, I used a few pieces of slow cooked braised beef ribs, pulled, shredded, and stuffed them in my crazy tortilla turned chinese sesame pancake wraps. Check out the flickr slideshow here. Now what to do with the leftover beef ? It's still sitting in the freezer as I recollect that I also have some old bread ! Hmm..perhaps some cute bite-sized hor d'oeuvres filled with deli style beef, sliced, and served with a dollop of ginger and green onion dressing and some cut five spiced tofu. Yes, I'm bringing some tempting Canapes with beef to Melecotte at the Deep Freeze Challenge table.

Speaking of Deep Freeze, how do you store cooked meats safely ?
To store in the refrigerator, you simply wrap the cooked meat in plastic wrap or aluminum foil, or store it in a tightly covered container and use within two to three days. For frozen storage, wrap the cooked meat in heavy duty aluminum foil or freezer paper and use within two to three months. If you may have kept the food refrigerated for too long, throw it out. Never taste food that looks or smells strange to see if you can still use it.

How about defrosting cooked meats ?
You can thaw the wrapped cooked meat in the refrigerator. Allow about 24 hours for every 5 pounds. Of course, small packages of cooked meat will take less time to thaw and can be taken out of the freezer and put into the refrigerator at a later time. Once the cooked meat is thawed, plan to eat them within 3 to 4 days.

Reheating cooked meats ?
Frozen cooked meats may be eaten cold or reheated. Only reheat previously cooked meats once. Be sure they are thoroughly reheated to a temperature of 165F or until boiling hot. If you've no time to thaw your cooked meats, alternatively, you can just reheat them in the oven.

Back to the canapes..the recipe is easy. To build a good canape, simply top them with your favorite ingredients, and and these eye-catching hor d'oeuvres will never be seen again. With all the layers of flavors, these bite-sized canapes are inviting enough for a simple breakfast or as an appetizing snack to sizzle up any cocktail party.

So, are you ready to dig into some canape while lounging on your favorite canape ? (Canape also means couch in French)

Beef Canape Recipe

Ingredients :
thin slices of beef ( For Braised Beef Ribs recipe, read below Recap )
ginger and green onion dressing
stripped chinese five spiced tofu
sliced cucumber
cut bread slices for canape base ( For instructions, read below Recap )

How to prepare the Ginger and Green Onion Dressing :
Ingredients :
minced ginger
chopped green onions
sesame oil

Method :

1) Mix ginger and green onions in sesame oil and allow to marinate for at least an hour to bring out the flavor. Store in an air-tight glass jar and refrigerate until ready for use.

Other Use Of Ginger And Green Onion Dressing :
Check out tigerfish latest invention, Soba Noodles With Mushrooms.

Recap :




Braised Beef Short Ribs






Bread for canape base and use of chinese five spice tofu







Cookbook : Canapes And Hor d'oeuvres

Tortilla Wraps For Sesame Pancake

There are a few variations of Asian/Chinese wraps that I crave for from time to time. The Nanjing crispy scallion pancake, Taiwanese pancake beef roll ups, and the ever popular Chinese Moo Shu wrap. I guess today was one of those days when I needed an escape from rice and noodles, so some kinda pancake wrap it is. Well I certainly didn't really feel like going out and getting something too greasy nor did I feel like rolling out some pancake dough. Maybe a simple chinese pancake recipe to conveniently finish up some leftover tortilla wraps will suffice.

For the health-conscious, there are actually low-carb tortilla skins (which are the kind I used). This isn't exactly the traditional way of making Asian pancake wraps, but after a light coating of egg white wash and toasted seame seeds and a quick pan-fry, I definitely find myself preferring this over the thick chinese sesame pancake bread or the fragile thin Moo Shu wraps.

As for the filling, I went with some slow-cooked boneless beef short ribs. Slow cooking or braising enhances the exchange of flavors between the meat and the sauce and is a great way to soften the meat too, especially if you are using a tougher cut. For this chinese-style braised beef recipe, I used aromatic spices like cloves, cinnamon and star anise. They are the traditional spices used in stewing beef flank ("Ngau Lam") chinese-style. If you have leftovers, you can even serve it with egg noodles. Braised beef flank with egg noodles is actually quite a popular Hong Kong dish. Lastly, I added a few szechuan peppercorns for that extra punch.

Well, that's it for my chi-mex chinese burrito gone wild episode. If you have any great wrap and roll ideas, don't hesitate to share them. Check out my other Tex-Mex tortilla wrap here.

P/S : Messing around with my wraps on flickr. Enjoy !:)

Melting Wok : Sesame Pancake With Beef Wrap.

Braised Beef Recipe

Ingredients :
4 pc beef short ribs ( boneless )
1 star anise seed
2 cloves
5 szechuan peppercorns
sliced ginger
shredded green onions
3/4 cups low-sodium soy sauce
1 cup water
2 tbsp ABC sweet soy sauce
3 pc rock sugar ( or regular sugar )
salt and white pepper to taste
shaoxing cooking wine
sesame oil

Method :
1) Dump all the ingredients into a crock pot and slow cook for 4 hours or until tender.

Pulled Beef Wraps

Ingredients :
Mission brand low carb tortilla wraps
toasted sesame seeds
egg white wash

Method :

1) Lightly coat one side of the tortilla wraps with egg white wash. Sprinkle some toasted sesame on it and pan-fry on that side until light golden brown.

2) Shred or pull beef and wrap.

Note : Hmm .. I have some leftover braised beef from this recipe. How should I make use of them ?