Beef Chow Fun

1/2 pound (226 grams) beef skirt, flank, sirloin, or tenderloin
1 tablespoon light soy sauce (*Footnote 1)
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch

Sauce

2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar

Stir fry

(Optional) 1 batch broccolini (or 1 small head broccoli), tough ends removed and chopped into bite sized pieces (or use broccoli with gai lan (Chinese broccoli), kale, or bok choy)
7 ounces (200 grams) dried rice noodles
2 tablespoons peanut oil (or vegetable oil)
1 tablespoon minced garlic
1 teaspoon minced ginger
1/4 white onion, sliced
1 cup bean sprouts
4 green onions, chopped
(Optional) 2 teaspoons sesame oil

Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.

Combine all the sauce ingredients with 2 tablespoons water. Mix well and set aside.

Bring a large pot of water to a boil. Blanch the broccolini (or broccoli) until tender, 1 minute or so. Drain and set aside. Reserve the boiling water to cook the noodles.

Cook or soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.

Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat until hot. Spread the beef slices in the skillet in a single layer. Cook until the bottom side of the beef turns golden brown, about 1 minute. Flip the beef and cook the other side until browned, but the inside is still a bit pink, 30 seconds to 1 minute. Transfer beef to a plate immediately.

In the same skillet, add the remaining 1 tablespoon of oil and turn to medium heat. Add garlic, ginger, and onion. Stir constantly until you can smell a strong fragrance, 15 seconds.
Toss the cooked noodles again and add them into the skillet. Add the remaining 1 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons water.

Add the beef back into the skillet. Pour in the mixed sauce. Immediately use a pair of tongs to toss and mix everything.
Add the onion and green onion. Toss a few more times, until the sauce is absorbed by the noodles.

Add bean sprouts and cooked broccolini back into the skillet, swirl in the sesame oil (if using), and give it a final toss. Turn off heat and transfer everything to serving plates immediately.

Serve hot as a main.

NOTES

You can use regular soy sauce to replace all the light / dark soy sauce in this recipe. Note that the dish will come out with a lighter color if you do so.

Pressure Cooker Lemongrass Pumpkin Congee (Tinutuan)

1/2 cup (120 grams) long grain or short grain rice
8 cups water
1 stalk lemongrass (or 2 stalks if you like a very strong lemongrass flavor)
3 cups diced kabocha squash (the yield from half a kabocha squash)
1 cup sweet corn kernels
4 cups spinach
(Optional) 1 bunch of Thai basil leaves for garnish
Sambal and/or fried shallot for serving

Add rice and water to cover in a large bowl. Use your hand to gently swirl a few times to rinse, discard the water. Repeat 1 to 2 times. Drain rice and transfer into an Instant Pot. Add 8 cups water.

Cut the lemongrass into 2-inch (5-cm) stalks and pound them with the back of your knife, to bruise the stalks so they release more aroma. Add the lemongrass into the Instant Pot. Set the pressure to high and timer for 15 minutes. Once the timer is up, use quick release to reduce the pressure.
Add the diced pumpkin. Cover and cook on high pressure, for another 6 minutes. Use natural release to reduce pressure.

Add the sweet corn kernels and turn on the saute function until bringing to a boil. Cook with the lid two-thirds of the way covered for 3 to 5 minutes, until the corn is cooked through.
Add the spinach and continue cooking for a minute. Turn off the Instant pot.

Transfer the porridge into serving bowls. Serve hot with sambal and / or fried shallot.

Sichuan Chicken in Chili Oil (Kou Shui Ji)

3 tablespoon plain roasted peanuts, finely chopped
1 tablespoon roasted sesame seeds
1 tablespoon red chili flakes or dried red chilis, seeded and chopped
1/2 teaspoon salt
1/3 a 1/2 cup oil
3 scallions, cut into large sections
4 slices ginger
5 cloves garlic, sliced
1 star anise
1 small cinnamon stick
1 1/2 tablespoons Sichuan peppercorns

For Step 2:
2 chicken leg quarters, deboned with skin still on (try asking your butcher to do this for you)
2 scallions
2 slices ginger

For Step 3:
1 tablespoon sesame paste
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon sugar
3 cloves garlic, chopped
2 tablespoons chicken stock

Put chopped peanuts, roasted sesame seeds, red pepper flakes and salt into a medium bowl and set it aside.

Heat your oil in pan over low heat, and add the scallions, ginger, garlic, star anise, cinnamon stick, and Sichuan peppercorns. Allow these aromatics to slowly infuse into the oil, until everything is kind of browned and wrinkly and fragrant. Discard the spices and pour the hot infused oil into the peanut mixture. Give everything a stir and cover the bowl with a plate to seal everything inside. Walk away and don’t come back until everything else is ready!

Bring a medium pot of water to a boil (there should be enough water to submerge the chicken) along with the ginger and scallion. Once it’s boiling, add the chicken (once it’s added the water will probably stop boiling because of the temperature change).

Bring the water to a boil again, and after a minute, cover the pot and immediately turn off the heat. Let it sit on the stove for 20 minutes to slowly poach the chicken.

In the meantime, prepare a small ice bath for chicken. After 20 minutes, take the chicken out of the pot and plunge it in the ice bath and let the chicken cool completely. Slice the chicken and place it on your serving plate.

Mix all of the Step 3 ingredients in a bowl. Now combine the mixture you just made with the peanut mixture you made in Step

Pour as much as you want over the chicken. Use about two thirds and save the rest for a cold noodle lunch the next day (a highly recommended action!).

Garlic Lemongrass Chicken (or Fish, or Pork)

5 plump lemongrass stalks, inner bulb only, coarsely chopped
3 scallions, white and light green parts only, coarsely chopped
1 large garlic clove, smashed
1 large jalapeño, chopped
Pinch of sugar
1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper
4 pounds skinless, boneless chicken thighs and breasts (or on pork tenderloin or any firm, white-fleshed fish, such as snapper, sea bass or halibut)

In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeño and sugar and pulse until finely chopped. With the machine on, add the 1/4 cup of vegetable oil in a steady stream and process to a fine paste. Season the paste with salt and pepper.

Using a small, sharp knife, make 1/2-inch-deep slashes into the chicken and rub the paste all over, working it into the slashes. Marinate the chicken for 15 minutes at room temperature or refrigerate overnight.

Light a grill. Brush the chicken with oil, season with salt and pepper and grill over a medium-hot fire, turning occasionally, until browned and cooked through, about 15 minutes.

Vietnamese Grilled Chicken with Vermicelli and Nuoc Cham

5 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 tablespoons sugar
3 cloves garlic, minced
1 tablespoon cooking oil
1 pound boneless, skinless chicken breasts (about 3), cut lengthwise into 12 strips in all
1/2 teaspoon dried red-pepper flakes
1 teaspoon wine vinegar
2 tablespoons plus 1 teaspoon lime juice (from about 2 limes)
2 tablespoons water
1/2 pound vermicelli
1 cup bean sprouts 1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
2/3 cup fresh mint, basil, or cilantro leaves, or any combination of the three
1/3 cup chopped peanuts

Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of the garlic, and the oil. Add the chicken, toss, and then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.

In a small bowl, combine the remaining 4 tablespoons fish sauce, 1 tablespoon sugar, and 1 clove garlic with the red-pepper flakes, vinegar, lime juice, and water. Set this nuoc cham aside.

In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.

Put the pasta and bean sprouts on a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with the peanuts.

Pressure Cooker Pandan Custard

1 cup unsweetened coconut milk
3 eggs
1/3 cup sweetener of choice
3-4 drops pandan extract
Green food coloring (optional)

Blend together the eggs, milk, sweetener and the pandan extract, and pour it into a 6-inch heatproof bowl. Cover with foil.

Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet.

Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.

Cool in refrigerator until the custard is set.

Burmese Red Chili Oil

1 cup packed dried red chiles, soaked in lukewarm water for 20 minutes
1 cup peanut oil

Drain the chiles and remove and discard the stems. Put the chiles in a food processor and process to a coarse paste.

Pour the oil into a nonreactive pan and set over medium heat. Add the chile paste and bring to a bubbling boil, then remove from the heat and let stand until cooled to room temperature.

You can store the oil with the chiles in it, but in Burma the oil often is served on its own. For clear oil, drain the oil through a sieve into a clean, dry glass jar and seal with the lid. Store away from heat and light. You can keep the chiles in another glass jar for a spicy condiment, or discard them.

Indian Onion Masala

1/4 cup peanut oil (or other high smoke point )
2 cups onion, diced
1 cup tomatoes, chopped
8-10 cloves garlic, minced
2 tablespoons minced ginger minced
1 green Serrano , jalapeño or thai chile minced (optional)
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoon garam masala
2 teaspoons salt
1/4 cup water

Turn your Instant Pot onto Sauté on high. When the display reads HOT, add oil.

When the oil is hot and shimmering, add in the ginger, garlic and green chili and sauté for 1-2 minutes.

Add in the onion and mix well. You’re going to sauté this for 10 minutes, stirring once or twice.

Add all the dry spices and mix well, being careful not to let them burn. Be sure to put the spices on top of the veggies rather than on the surface of the pan directly.

Add tomatoes and the water and deglaze your pot well, scraping up all the brown bits.

Close and cook at High Pressure for 15 minutes, allowing it to release pressure naturally.

Open up the pot and if it’s too watery, just sauté for bit it will thicken as it cools.

You’re now ready to cook with this immediately, put some in the fridge for a week or so, or in the freezer for several months (use 1-cup containers). This recipe made about 2.5 cups.

Punjabi Garam Masala

1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon whole cloves
1/2 teaspoon black peppercorns
3 cinnamon sticks broken up
3 bay leaves broken up

Place a small skillet over medium heat and add all the ingredients. Toast them until they’re fragrant but not browned, about 2 to 3 minutes. They will continue to cook for a while after you take them out of the pan, so if you’re in doubt, undercook them.

Transfer the spices to a plate or a paper towel to cool completely. Once cool, place the spices in a coffee or spice grinder. Grind until the spices form a medium-fine powder.
Stop the grinder several times and shake it so all the spices get under the blades and grind more evenly. When you’re finished, unplug the grinder. Holding the lid in place, turn the grinder upside down and shake the spice mixture into the lid.
Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for 3 to 4 weeks.

Pad Kee Mao (Drunken Chicken)

2 tablespoon cooking oil
2/3 lb. (300g) boneless chicken, cut into strips
1 teaspoon minced garlic
6 fresh Thai chilies peppers, cut lengthwise finely
1 1/2 tablespoon Thai fish sauce
1 1/2 teaspoon sweet soy sauce
1/2 teaspoon sugar
20 sweet basil leaves
1/3 cup water
Cooked Rice

Heat the oil in a wok until almost smoking. Add the garlic and chilli peppers and stir-fry quickly until fragrant, about 30 seconds. Add chicken and stir-fry until no longer pink.

Add fish sauce, sweet soy sauce and sugar and stir to mix. Add basil leaves, stock or water and bring to boil. Serve over rice.

Sichuan Chili Oil

1 1/2 cups oil (ideally a vegetable, peanut, or grapeseed oil)
5 star anise
1 cinnamon stick, preferably cassia cinnamon
2 bay leaves
3 tablespoons Sichuan peppercorns
3/4 cup Asian crushed red pepper flakes (Sichuan chili flakes are the best)
1 – 1½ teaspoons salt (to taste)

Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium.

Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to medium if it gets too hot.
When the oil is done cooking, the seeds and pods should be darker in color, but not blackened (that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes. In a separate heat-proof bowl, measure out the crushed red pepper flakes and salt.

Remove the aromatics from the oil using a fine mesh strainer. Slowly pour the oil over the chili flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator. The oil will keep for up to 6 months when stored this way (always remember to use a clean spoon to dip into the jar!)

Chicken Tikka Bites

1 pounds chicken thighs or breast, boneless and skinless, cut into bite size cubes
1/2 cup greek yogurt
3-4 cloves garlic minced
2 teaspoons minced ginger minced
1/4 cup cilantro chopped
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoons turmeric
1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/2 teaspoons smoked paprika for color and a slightly smoky taste
1/4 teaspoons cayenne pepper
2 tablespoon ghee for cooking the chicken
Juice of 1 lemon for sprinkling before serving

Mix together all ingredients except the ghee and lemon juice and let the chicken marinate for an hour or up to 24 hours. If you’re using chicken breast, give it at least an hour for the yogurt to marinate the chicken

When you’re ready to cook this, heat up a skillet, and when it’s hot, add two tablespoons of ghee. You want a skillet that’s large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want to quick cook this at high heat, frying in the ghee, not braise this.

Carefully place the chicken in the skillet, and after 3-4 minutes, using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you’re looking at about 10 mins at most in the skillet, especially if you cut into bite-sized pieces as instructed

Spritz the lemon juice across all the chicken right before serving.

If you’re trying to avoid fat, you can cook this in an air-fryer at 400F for 12 minutes, turning half way through. They’re a little dryer than the skillet method but the meat is still tender due to the yogurt marinade.

Spritz the lemon juice across all the chicken right before serving.

Pressure Cooker Dal Makhani

Boil Together
1/2 cup whole black urad dal (see picture)
2 bay leaves
1 tablespoon garlic
2 teaspoons minced ginger minced
1.5 cups water

Mix Together
1/4 cup Greek yogurt (or drained soy yogurt)
1/2 cup half and half, cream, or alternative milk of your choice, or cashew paste
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Punjabi garam masala (see recipe below) or ordinary garam masala

For Finishing
2 teaspoon ghee
1 teaspoon cumin seeds
1 tablespoon tomato paste

Wash the dal well, add ginger, garlic, bay leaves and water, and cook in a Instant Pot for 30 minutes on high pressure using natural release.

Meanwhile, mix together the yogurt, milk/cream of choice, and the listed spices and blend these well together.

When the dal is ready, open up the Instant Pot and using the back of a spoon, gently mash in some of the dal to make a thicker dal, leaving most of the dal intact.

Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.

Heat a small saucepan or kadhai, add ghee when hot, and add in the cumin seeds which will start to sputter.

Put in the tomato paste and cook it for a while, until it absorbs all of the ghee.

Pour this paste into the dal and mix well.

Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired, and serve with naan, chappatis, or rice, or eat plain by the spoonful.

Kakadi Chi Koshimbar (Indian Cucumber Peanut Salad)

2 cucumbers peeled
1/4 cup cilantro chopped
2 tablespoons spanish roasted peanuts chopped
1 teaspoon salt
1/2 teaspoon sugar Optional
1 tablespoon oil
1/4 teaspoon black mustard seeds or sub cumin seeds
1/2 teaspoon turmeric
1 lemon juiced

Chop up the cucumbers, cilantro, and peanuts into a very fine dice.

Place into a bowl and season with salt and sugar.

In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.

Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.

Add in the turmeric and stir quickly.

Pour this hot, flavored oil over the cucumbers and mix well.
Squeeze lemon juice and mix once again and serve.

Baked Gobi Manchurian

4 cups chopped cauliflower
1 cup chopped onions
1 large bell pepper chopped or eight small little ones
2 tablespoons oil
2 teaspoons salt
1 teaspoon turmeric

For the sauce
2 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Sriracha or other hot sauce

Line a sheet pan with foil and turn on your broiler.

Sprinkle the veggies with oil, salt, and turmeric.

Mix well and place veggies on foil-lined sheet.

Broil for 30 minutes or so until the veggies are cooked.

Meanwhile, in a microwave safe bowl, mix together all the sauce ingredients and microwave for 30 seconds. Let this sit while the veggies cook.

When the veggies are done, remove from the oven and pour sauce on them, mixing as you go.

Indian Cabbage and Peanut Slaw

4 cups chopped cabbage or use ready slaw mix
1 tomato diced
1/4 cup cilantro chopped
2 tablespoons Spanish roasted peanuts chopped
1 teaspoon salt
1/2 teaspoon sugar (Optional)
1 tablespoon oil
1/4 teaspoon black mustard seeds or cumin seeds
1/2 teaspoon turmeric
1 lemon juiced

Rough chop the cabbage and carrots slaw mix into bite size pieces.

Chop up the tomato, cilantro, and peanuts into a fine dice.

Place all the vegetables into a bowl and season with salt and sugar.

In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.

Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.

Add in the turmeric and stir quickly.

Pour this hot, flavored oil over the cabbage mixture and mix well.
Squeeze lemon juice and mix once again and serve.

Pressure Cooker Moong Dal

For Dal
1 cup whole moong dal (the green kind)
4 cups water
1 onion diced
1 tomato diced
1 tablespoon minced ginger
1 tablespoon garlic
1 teaspoon turmeric
1/2-1 teaspoon cayenne pepper adjust to taste
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

For Finishing
1 teaspoon Tamarind Concentrate OR 2 lemons juiced
1 teaspoon sugar
1/4 cup cilantro or parsley

Place all dal ingredients in your pressure cooker.

Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.

Mix in the Tamarind concentrate or lemon juice, and sugar and stir well.

Garnish with cilantro or parsely and serve with either rice or Naans

This recipe can easily be doubled -This recipe freezes very well and is therefore great for meal prep and freezer meals.

Mango Kulfi

1 pint heavy cream
1 30-ounce can Alphonso mango pulp
1 14-ounce can sweetened condensed milk
Zest of 1 lime
1/4 teaspoon cardamom powder
1 pinch salt

In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins).

Place in the freezer, and allow to set for at least 10 hours, until frozen.

Dip the outside of the pan in warm water, just long enough to release the kulfi.

Remove plastic wrap. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

Pressure Cooker Chicken Curry

3 to 4 ripe tomatoes, halved through their equators
3 tablespoons ghee, unsalted butter or safflower oil
3 tablespoons virgin coconut oil
2 cups finely chopped onions
6 garlic cloves, grated on a Microplane or minced
2 tablespoons grated peeled fresh ginger
1 teaspoon cumin seeds
1 3-inch cinnamon stick or 1/2 teaspoon ground cinnamon
8 cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
2 teaspoons ground coriander
1 tablespoon kosher salt
1 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 to 2 teaspoons garam masala, to taste
1/2 cup canned unsweetened coconut milk
Cooked basmati rice, for serving (optional)
Plain yogurt, for serving (optional)
3 tablespoons finely chopped fresh cilantro, for garnish

Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.

Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.

Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

Stir Fry Sauce

1/2 cup low-sodium soy sauce
1/2 cup no-salt-added vegetable broth
1 tablespoon honey or agave nectar
1 teaspoon vinegar
2 teaspoons ground ginger
2 cloves garlic, minced

Combine the soy sauce, broth, honey or agave nectar, vinegar, ginger and garlic in a mason jar. Seal and shake well, until incorporated. Use right away, or refrigerate for up to 4 weeks.

This is a great sauce to have in your repertoire when you need to pull together a fast meal out of whatever’s in the refrigerator. Toss it with leftover rice or noodles, vegetables and any kind of protein for an impromptu dish of fried rice or lo mein, or use it as a marinade for chicken, beef or tofu.

Add a squirt of lime juice and Sriracha to give it a Thai-inspired flavor, or substitute it for that packet of dried seasoning the next time you mix up a late-night bowl of ramen.