Slow Cooker Chicken Congee

8 cups unsalted chicken stock (such as Swanson) 1 cup uncooked jasmine rice 1 tablespoon grated peeled fresh ginger 1?1/2 teaspoons kosher salt 3 pounds bone-in, skin-on chicken breasts 1 Thai chile 1 star anise pod 1/2 cup roasted, unsalted peanuts, chopped 1/2 cup chopped green onions 2 tablespoons hot chili oil 2 ounces watercress… Continue reading Slow Cooker Chicken Congee

Chili Oil Eggs on Rice

2 tablespoons chili oil (such as lady sauce or lady chili crisp) 2 eggs 2 cups cooked rice 2 teaspoons furikake seasoning pinch of sea salt pinch of white and black sesame seeds Cooked rice for serving Heat a nonstick frying pan over medium-high heat. Once hot, spread the chili oil in a thin layer… Continue reading Chili Oil Eggs on Rice

Fried Shallots

1 pound shallots, peeled 2 cups vegetable oil Kosher salt Using a mandoline, slice the shallots into 1/16-?inch-?thick rounds. Line a rimmed baking sheet with 6 layers of paper towels. Set a fine-?mesh strainer over a large heatproof bowl or medium saucepan. Combine shallots and oil in a medium saucepan or wok. Place over medium-?high… Continue reading Fried Shallots

Ideas for Fried Shallots

Crisp, sweet and aromatic, fried shallots are a staple condiment of Southeast Asian cuisine, frequently appearing in salads and noodle dishes, or paired with eggs and rice. If you want to improve them further, toast them in a single layer on a sheet tray in a 400-degree oven for a few minutes to deepen their… Continue reading Ideas for Fried Shallots

Crispy Fried Shallots

4 Shallots Place your diced shallots between two paper towels. Firmly press down with your hands to squeeze out as much moisture as possible. Place to one side. Heat up oil in a large pot to 120C/250F and add in your shallots. Make sure the heat does not creep any higher, you want to fry… Continue reading Crispy Fried Shallots

Fiery Burmese Chicken (or Tofu) and Green Beans

10–12 ounces chicken breast (boneless, skinless) or sub tofu, cubed and patted dry. 2 teaspoons cornstarch 1/4 teaspoon kosher salt 1/4 teaspoon pepper 3/4 teaspoon Chinese Five Spice (do not leave this out -see notes) 1 tablespoon oil for searing (peanut, coconut or high temp”wok” oil) Stir Fry Sauce: 2 1/2 tablespoons soy sauce (or… Continue reading Fiery Burmese Chicken (or Tofu) and Green Beans

Next-Day Turkey Salad With Fried Shallots and Herbs

1 1/2 cups thinly sliced shallots 4 tablespoons peanut oil 2 cups leftover cooked turkey meat, pulled into bite-size pieces 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1 jalapeño, seeded and minced Handful of cilantro and mint leaves, torn Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for… Continue reading Next-Day Turkey Salad With Fried Shallots and Herbs

Burmese Chili Lamb

1 1/2 pounds boneless leg of lamb 1 teaspoon cornstarch 1/4 teaspoon ground black pepper 1/2 teaspoon salt 3 tablespoons canola oil 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1 1/2 teaspoons soy sauce 1 1/2 teaspoons dark soy sauce or regular soy sauce 2 teaspoons unseasoned rice vinegar 1 teaspoon sugar 1… Continue reading Burmese Chili Lamb

Grilled Tofu

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick) 2 tablespoons safflower or canola oil, plus more for greasing grates 2 tablespoons minced garlic 1 tablespoon minced fresh ginger 1/3 cup low-sodium soy sauce 2 tablespoons turbinado sugar 1/2 teaspoon black pepper 2 tablespoons chopped scallions Arrange sliced tofu in… Continue reading Grilled Tofu

Burmese Coconut Noodles

1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes 1 teaspoon fish sauce Sea salt 1/4 cup peanut oil 1/4 teaspoon turmeric 1 small sweet onion, finely chopped 3 cloves garlic, finely chopped 1/2 teaspoon sweet paprika 20 1-inch cubes fish cake, deep-fried 5 cups chicken broth 1/4 cup roasted chickpea flour 2/3 cup… Continue reading Burmese Coconut Noodles

Homemade Rice Noodles

1 1/4cups rice flour 2 tablespoons tapioca starch (or cornstarch) 1/2 teaspoon salt 1 1/4 cups water 1 teaspoon vegetable oil (plus more for brushing) Add the rice flour, tapioca starch (or cornstarch), salt and water to a mixing bowl. Mix and dissolve everything together well. Add 1 teaspoon of oil, and strain the liquid… Continue reading Homemade Rice Noodles

Burmese Shallot (or Garlic) Oil

1 cup peanut oil 2 cups (about 1/2 pound) thinly sliced Asian or European shallots Place a wide heavy skillet or a large stable wok over medium-high heat and add the oil. Toss in a slice of shallot. As the oil heats, it will rise to the surface, sizzling lightly. When it’s reached the surface,… Continue reading Burmese Shallot (or Garlic) Oil

Quick Dressings for Vegetables, Salads, Meat, or Fish: Southeast Asian

Simple Thai: 2 tablespoons Thai oyster sauce 1 teaspoon Thai fish sauce 1 teaspoon Thai thin soy sauce Small pinch ground white pepper Spicy Thai: 8 teaspoons finely minced garlic (about 8 medium cloves) 4 tablespoons Asian fish sauce 4 tablespoons fresh juice from about 4 limes 2 tablespoons light brown sugar 2 tablespoons finely… Continue reading Quick Dressings for Vegetables, Salads, Meat, or Fish: Southeast Asian

Mango Salad With Zesty Lime Vinaigrette

Mango salad: 3 mangoes ripe, Alphonso recommended, peeled and thinly sliced 1 red bell pepper thinly sliced 1/4 red onion thinly sliced 1/4 cup fresh basil thinly sliced 1/4 cup fresh cilantro roughly chopped Mango Salad Dressing: Zest of 1 lime 1/4 cup lime juice freshly squeezed (about 2 limes) 2 tsp white sugar 1/8… Continue reading Mango Salad With Zesty Lime Vinaigrette

Smashed Cucumber Salad with Turmeric, Coconut, and Peanuts

4 Persian or mini seedless cucumbers, or 1 small English hothouse cucumber (about 12 ounces total) 1 tablespoon freshly squeezed lime juice Kosher salt 2 tablespoons coconut or vegetable oil 1/4 cup roasted, unsalted peanuts, coarsely chopped 1/4 cup dried, unsweetened coconut flakes 1/2 teaspoon ground turmeric Freshly ground black pepper Smash the cucumbers with… Continue reading Smashed Cucumber Salad with Turmeric, Coconut, and Peanuts

Summer Mango Salad

1/4 cup fresh lime juice 1 teaspoon palm sugar (or regular sugar) 1 fresh red chili pepper, sliced 1/4 teaspoon salt (or to taste) 3 ripe mangoes , peeled and cut into 1/2-inch dice 1/4 cup fresh cilantro leaves , finely chopped 2 tablespoons shallots , fried (or French fried onion) Prepare the dressing by… Continue reading Summer Mango Salad

Tofu Skin Stir Fry

3 tablespoons oil 1 teaspoon minced ginger 5 cloves garlic, chopped 3/4 pound bok choy, thoroughly washed and drained (or vegetables of choice) 1 teaspoon salt (or to taste) 1/2 teaspoon sugar 2 teaspoons sesame oil 1/4 teaspoon ground white pepper 2 tablespoons water 1/2 pack of fresh tofu skin, cut into bite-sized pieces (about… Continue reading Tofu Skin Stir Fry

Burmese Coconut Cashew Cake (Sanwin Makin)

One 14-ounce can coconut milk (do not use light) 1 cup(170 grams) semolina flour 1/4cup(30 grams) plus 2 tablespoons (15 grams) unsweetened shredded coconut 1 generous packed cup (218 grams) light brown sugar 4 tablespoons(57 grams; 1/2 stick) salted butter, melted and slightly cooled 3 large eggs 1 1/2 teaspoons(8 grams) baking powder 1/2 teaspoon(2… Continue reading Burmese Coconut Cashew Cake (Sanwin Makin)

Ohn No Khao Swe (Burmese Chickpea Noodle Soup)

1 lb of fresh egg noodles, blanched in boiling water 2 lbs boneless skinless chicken thighs, cubed 6 Tbsp fish sauce 1/4 cup oil 1 large onion (diced) 4 cloves garlic (peeled and grated) 1/2 Tbsp fresh ginger (peeled and grated) 1/2 tsp turmeric powder 1 Tbsp chili flakes 1/2 cup chickpea flour or besan… Continue reading Ohn No Khao Swe (Burmese Chickpea Noodle Soup)

Burmese Chickpea Fried Rice

2 cups of uncooked long-grain white rice 2 Tbsp of cooking oil 2 large onions peeled and diced 2 cloves garlic peeled and minced 1 Tbsp of red chili paste optional Salt and freshly ground pepper to taste 2 cups of soy bean sprouts 2 stalks of green onions finely chopped Limes quartered ROASTED CHICKPEAS:… Continue reading Burmese Chickpea Fried Rice