Comfort Food

Bhutanese Spicy Chicken Stew (Jasha Maru)

INGREDIENTS:
1 1/2 lb boneless skinless chicken thighs (cut into 1-inch cubes)
4 cloves garlics (peeled finely minced)
3 shallots (peeled and chopped)
2 Tbsp of finely grated ginger
1 medium-size leek (cut into slices and wash properly-refer to notes)
1 large tomato (dice)
4 red chilis (seeded if you like and cut into small pieces)
Salt to taste
1 cup chicken stock
1 small bunch of cilantro leaves for garnish
2 Tbsp of oil

Preheat a wok or skillet with lid and add in oil. Add in the garlic, ginger, onion, chili, and leeks. Stir-fry until the vegetables are soft. Tip in the chicken and tomatoes and continue to stir-fry until the chicken started to turn opaque in color. Pour in the chicken stock and bring to a boil. Lower the heat and cover with the lid and let it gently simmer until the chicken is cooked through.

Serve warm with a bowl of steamed rice. Garnish the stew with cilantro leaves.

Mee Goreng

INGREDIENTS:
1 lb fresh or dried egg noodles, instant noodles, or ramen noodles
2 Tbsp cooking oil
1 leek (cut into 1-inch length and wash thoroughly )
3-4 whole green/red bird’s eye chili (stems removed)
8 oz boneless skinless chicken thighs (cut into 1-inch cubes)
2 cups shredded cabbage
2 Roma tomatoes (seeded and quartered). You can use grape tomatoes too (halved)

SEASONINGS:
5 Tbsp kecap manis
1/4 cup soy sauce and more to taste
1/4 tsp white pepper powder

INGREDIENTS TO GRIND:
5 shallots
4 cloves garlic
6 candlenuts/kemiri or sub with macademia nuts

GARNISH:
Fried shallots crisp

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan with oil. Add in the paste you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks and saute until they are limp and soft.

Add shredded cabbage and saute until they are soft, about 5 minutes. Add green chili (if using) and stir fry for about 30 seconds. Add chicken and saute until they cook through, about 2 minutes. Add the tomatoes and stir-fry for another 30 seconds minute.

Add the noodles in follow by the sweet soy sauce. Mix well to make sure the noodles pick up the color of the sweet soy sauce, add more if needed. Add soy sauce for saltiness (to your taste) and pepper. Continue to stir and make sure everything is well mixed and turn off the heat.

Garnish with a deep-fried shallots crisp and serve immediately

Rice Noodles with Chili Bean Sauce

300 gr fresh/refrigerated flat rice noodles or dried flat rice noodles
2 Tbsp cooking oil
2 cups snap peas trim both ends

AROMATICS:
1- inch knob of ginger peeled and finely minced
1 medium onion peeled, quartered and separate

SEASONINGS:
2 Tbsp chili bean sauce (dou ban jiang) or more, adjust the amount of other seasoning
2 Tbsp soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 tsp sugar

PREPARE THE NOODLE AND SEASONINGS:
If using dried rice noodles, soak in water for at least 2 hours. If you are using refrigerated sheets of rice noodles, they come in one large sheet or pre-cut. Microwave them for about 1 minute and then cut (if you need to) and then separate and loosen the noodle.

Mix all the ingredients for seasonings in a bowl and set aside.

Preheat your wok or skillet until very hot. You should see some smoke started to rise. Add in 2 Tbsp of the cooking oil. Add the aromatics and stir fry for about 30 seconds. Push them to the side and then crack in two eggs. Let them cook until the bottom started to settle and then scramble the yolk and break the eggs into large chunks and continue to stir fry for few seconds.

Add sugar snap peas and stir fry for about 3-4 minutes until they are soft but still have some crunch.

Add the rice noodles along with the seasonings. Stir to mix everything. The amount of seasonings may vary according to your taste buds. You may need to add more soy sauce to your taste. Stir to mix everything. The noodles will start to soften. It may take longer if you use dry noodles. Have a final taste and add more seasonings as needed. Dish out and serve immediately.

Notes: You can use other greens like brocollini, broccoli, bok choy, yu choy, mung bean sprouts.

You can also add in slices of beef, chicken, pork, or even seafood. Just remember to cook the seafood or meat first and then dish out to preven overcooking.

Mee Goreng

1 lb fresh or dried egg noodles, instant noodles, or ramen noodles
2 Tbsp cooking oil
1 leek (cut into 1-inch length and wash thoroughly )
3-4 whole green/red bird’s eye chili (stems removed)
8 oz boneless skinless chicken thighs (cut into 1-inch cubes)
2 cups shredded cabbage
2 Roma tomatoes (seeded and quartered). You can use grape tomatoes too (halved)

SEASONINGS:
5 Tbsp kecap manis
1/4 cup soy sauce and more to taste
1/4 tsp white pepper powder

INGREDIENTS TO GRIND:
5 shallots
4 cloves garlic
6 candlenuts/kemiri or sub with macademia nuts

GARNISH:
Fried shallots crisp

INSTRUCTIONS:
If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan with oil. Add in the paste you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks and saute until they are limp and soft.

Add shredded cabbage and saute until they are soft, about 5 minutes. Add green chili (if using) and stir fry for about 30 seconds. Add chicken and saute until they cook through, about 2 minutes. Add the tomatoes and stir-fry for another 30 seconds minute.

Add the noodles in follow by the sweet soy sauce. Mix well to make sure the noodles pick up the color of the sweet soy sauce, add more if needed. Add soy sauce for saltiness (to your taste) and pepper. Continue to stir and make sure everything is well mixed and turn off the heat.

Garnish with a deep-fried shallots crisp and serve immediately

Khao Tom (Thai Congee)

PORK BALLS (MAKES ABOUT 30 SMALL BALLS)
8 oz ground pork
3 cloves of garlic finely minced
Small bunch of cilantro stems finely chopped
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
2 Tbsp of fish sauce
1 large egg white beat until frothy

RICE SOUP
8 cups of chicken broth
1 stalk lemon grass bruised to release flavor by smashing with side of cleaver/knife
1 small slice of galangal
4 cups cooked brown rice you can use white rice if you prefer
3 Tbsp soy sauce
3 Tbsp of fish sauce
1/4 tsp ground white pepper
Shredded left-over chicken meat optional
4 eggs room temperature before cooking

GARNISHES:
1- inch fresh ginger peeled and thinly sliced
2 spring onions finely chopped
1 handful fresh coriander leaves

SERVE WITH:
soy sauce
3-4 red chilli (finely chopped

TO PREPARE THE DAY BEFORE:
Cook the rice using rice cooker or stove-top according to the instruction on the package. Let it cool and then store in the refrigerator until ready to be used.

Prepare the meatballs by placing the pork in a large mixing bowl followed by garlic all the way to fish sauce. Mix with your clean hands and then gradually fold in the beaten egg white and mix again and start picking up the meat and throw it back into the side of the bowl and repeat this for few times. This will make the pork balls rather bouncy.

Wet your palms and start rolling the pork into balls. Bring a large pot of water to a boil and then drop the pork balls in there, batch by batch. They will float to the surface when they are cooked. Check to make sure they are no longer pinkish. If you make this the day before, store in air-tight container in the refrigerator.

WHEN READY TO COOK
Place the eggs in a pot and cover with water. Bring water to a rolling boil and then turn off the heat and cover and let them sit for 15 minutes. Discard water and set aside.

Bring chicken broth to a boil in a large pot. Add in the lemon grass and galangal and let it simmer for about 10 minutes. Add in the cooked brown rice and simmer briefly. Adjust taste by seasoning with soy sauce, fish sauce, and white pepper
Discard the lemon grass and galangal pieces.

Prepare four serving bowls. Gently crack one egg in the bowl and some shredded chicken meat (if using). Laddle the hot rice soup over each bowl. Garnish with coriander leaves, spring onion, and ginger. Serve immediately with a small dish of chilies doused in soy sauce.

Spicy, Tangy Noodles

1 lb of spaghetti/linguine/angel hair/rice noodles/egg noodles/ramen noodles/udon noodles

SAUCE:
1 Tbsp of sesame oil/garlic oil/truffle oil
2 Tbsp of store-bought red chili paste/black bean chili paste or more if you like it really spicy
4 Tbsp of Chinese black vinegar available at Asian grocery store
3 Tbsp of soy sauce/tamari or more to your taste

GARNISHES:
Fresh cilantro leaves for garnish
1 stalk of fresh green onions finely chopped
Fried shallots crips available at Asian grocery store

IF YOU WANT TO TURN THIS INTO A COMPLETE MEAL (USE ONE OR MORE OF THE FOLLOWING):
Soft-boiled/hard-boiled eggs
Pan-fried firm tofu cubes
Leftover rotisserie chicken
Grilled chicken/meat/seafood shrimp or crab meat lumps
Grilled/steamed veggies asparagus, broccoli, bok choy, etc

Cook the noodle as directed on the package. While the noodle is cooking, In a large mixing bowl, prepare the sauce by mixing all the ingredients. Stir to mix everything. Add in the cooked noodles (pan-fried tofu cubes, leftover rotisserie chicken or other protein of your choice if using) and tossed to make sure the sauce is coating the noodles. Have a taste to see if you like it. Add more soy sauce, or more chili paste if you prefer. It should be savory, spicy, and tangy. Garnish with some fresh cilantro leaves. Serve warm, cold or at room temperature.

Nasi Goreng

4 large eggs
2 Tbsp butter or margarine
1 tsp shrimp paste (optional)
3 shallots peeled and thinly sliced
4 cups cooked white rice it has to be at least room temperature or cold is fine too
2 cups leftover cooked meat shredded or diced
3 Tbsp Indonesian sweet soy sauce/ kecap manis
1 Tbsp soy sauce or more to taste
3 -4 Thai chili (optional)
1/2 cup green peas thawed if frozen
Salt to taste

SERVE WITH:
Fresh cucumber slices
Fresh tomato slices
Prawn/ Shrimp crackers
Crispy fried shallots / bawang goreng
2 stalks green onions finely chopped
Sambal kecap pedas (optional)

Make the fried eggs to your preference.
Preheat a wok or large pan. Melt the butter. Add shrimp paste (if using) and stir fry for about 1 minute.

Add shallots and stir fry for 3 minutes.

Add meat and chili (if using). Stir to mix everything.

Add the rice, kecap manis and soy sauce, continue to stir until all the rice grains pick up the brownish color from the kecap manis. Have a taste and season with a bit of salt to your taste if needed.

Garnish with the chopped green onion, sprinkle with crispy shallots / bawang goreng. Top with fried eggs. Put few slices of cucumber and tomatoes and some prawn crackers. Serve immediately.

Pressure Cooker Rotisserie Chicken

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 (4-pound) whole roasting chicken
1 lemon, halved
2 tablespoons canola oil
1 cup chicken stock

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.

Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon.

Set 6-qt Instant Pot® to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside.

Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes.

Serve immediately.

Kopitiam Noodles (Kon Loh Mee)

These are “dry” noodles. Despite the emphasis on the word “dry” to set it apart from the soup version, the sauce in Kon Loh Mee plays an instrumental part to bind all the good flavors and textures of the different ingredients together.

The sauce is a simple mixture of shallot oil, light soy sauce, dark soy sauce, and sesame oil. For one serving, start with:

—1/2 tablespoon shallot oil
—1/2 tablespoon light soy sauce
—1/2 teaspoon dark soy sauce
—1/4 teaspoon sesame oil

Combine the sauce in a bowl, toss the noodles in, taste, and adjust the seasoning according to your preference.

The next step is to pick your noodles. Thin rice noodles (mai fun), flat rice noodles (kuey teow), and yellow egg noodles are the common options at a typical Malaysian hawker stall. Depending on my mood, You can also combine two noodles together in one bowl.

The springy wonton noodles, which fall under the egg noodle category, are a popular choice and available either in thin or wide. Soba noodles, ramen noodles, and even spaghetti noodles are fine too. As a rule of thumb, 2-3 oz (55-85g) of noodles is a good portion for one serving.

Hawker-style Kon Loh Mee is often topped with Chinese barbecued pork, wonton dumplings, meatballs, shrimp or minced meat, just to give you some ideas. If you’re avoiding meat, tofu and tempeh make good toppings here.

There’s also always some kind of Asian leafy greens included, like choy sum, gai lan, or bok choy. The greens are usually just simply blanched. Here’s what you do: Bring a pot of water with a pinch of sugar, a pinch of salt, and a small glug of vegetable oil to a rolling boil. Then add the greens. You know they are ready as soon as the water returns to a rolling boil. Remove the greens, drain, and add them to your noodles.

Finally, serve your Kon Loh Mee with a side of chilies. In a pinch, a simple chili soy sauce dip will suffice but if you have the time, pickled green chilies are the way to go.

You can use either jalapeno or serrano for a bit more kick. In a nutshell, the chilies are sliced, deseeded, and pickled in a mixture of white vinegar, salt, and sugar until they turn a lighter shade of green, which takes about 1 to 2 hours, but it’s preferable if you can wait overnight as they get better with time. I have the step-by-step guide for you here.

Oh, and don’t forget to top your noodles with crispy fried shallots from the shallot oil!

Soy Sauce Noodles

3 serrano chilies, seeds removed and sliced into rounds
1/4 cup white vinegar
2 tablespoons sugar
1/8 teaspoon salt

1/2 cup vegetable oil for frying
2 shallots, finely sliced

4-6 baby bok choy
A pinch of sugar
A pinch of salt
A small glug of shallot oil

1 tablespoon shallot oil
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sesame oil
7 ounces dried wonton noodles, cooked according to package instructions and drained
Fried shallots, for garnish
Preparation

To make pickled green chillies: Blanch the chilies in hot water for about 10 seconds and drain. In a small bowl, combine the white vinegar, salt, and sugar, and stir to dissolve the sugar. Add the chilies and set aside to pickle for at least 1 hour.

To make shallot oil: In a skillet, heat the oil over medium heat. Add the shallots and fry until the slices start to turn brown, stirring occasionally. Turn off the heat and let the shallots continue to fry until they turn a darker brown. Remove shallots from the oil and drain, saving the oil. Allow the oil and fried shallots to cool down.

Bring a pot of water to a rolling boil. Add the sugar, salt, and shallot oil. Add baby bok choy and bring the water back to a rolling boil. Remove the baby bok choy immediately and drain. Set aside.

In a mixing bowl, combine the shallot oil, light soy sauce, dark soy sauce, and sesame oil. Add the cooked noodles and toss to mix well. Taste the noodles and add more soy sauce if you like the dish saltier.

Divide the noodles into two serving plates and garnish with the reserved fried shallots. Arrange 2 to 3 baby bok choy on the side of each plate. Serve immediately with pickled green chilies on the side.

Notes: While wonton noodles (both thin and wide) are typically used, you can also try it with rice noodles, soba noodles, and even spaghetti noodles.

Economy Noodles

12oz noodles of your choice
2 tablespoons light soy sauce
2 teaspoons dark soy sauce
1 tablespoon hoisin sauce

1 tablespoon vegetable oil
5 cloves garlic, minced
1 shallot, minced

2 cups bean sprouts
10 stalks spring onions, cut into 2-inch length

DIPPING SAUCE: A few chilis + enough soy sauce

To make the dipping sauce, cut some chilis and let them sit in enough soy sauce to cover. Feel free to remove the seeds beforehand. Here’s a video that quickly demonstrates how you can do that effectively, but if you really want less heat, you may have to slice them open length-wise and scrape off the pith and ribs together with the seeds. And if more heat is what you want, press the cut chilis onto the soy sauce with a fork. Let the chilis and soy sauce marinade while you cook.

Prepare your choice of noodles according to package instructions, making sure that they are not overdone because nobody wants soggy noodles in a stir-fry. You can do that while you prepare the other ingredients, or you can focus on one thing at a time and have everything you need on hand before you start.

The next thing to do is to mix the light soy sauce, dark soy sauce and hoisin sauce in a bowl. And once you’ve minced the garlic and shallot, and cut the vegetables, you’re ready to go.

Heat a wok or a deep frying pan in medium-high heat. You’ll know it’s warm enough when you see a little smoke rise up. Add oil, followed by garlic and shallots, and sauté until they are soft and the aromas are released but be careful not to burn them.

Add the noodles and sauce mixture and use a pair of chopsticks or tongs to quickly toss all the ingredients until the noodles are evenly coated. You can add a splash of water at anytime if things get too dry but not so much that you are boiling the ingredients.

Then make a well in the center and add bean sprouts. Give them a good toss to cook lightly on their own before mixing everything together. Add spring onions, give the noodles a final toss and turn off the heat. Serve immediately with the dipping sauce on the side.

Alison’s Edamame and Rice

1 bag shelled frozen edamame

Sauce:
3 tablespoons chili paste
2 tablespoons soy sauce
Pinch of sugar to taste
Dash of black vinegar to taste
Dash of toasted sesame oil to taste

Cooked rice for serving

Steam or boil edamame until just done.

Mix sauce ingredients to taste.

Toss edamame with sauce.

Serve over rice.

Lomo Saltado

12 ounces russet potatoes, peeled and cut into sticks 3 inches long by 3/8 inch wide (about 2 cups)
12 ounces lean filet mignon
2 teaspoons soy sauce
2 teaspoons red wine vinegar
3 cups plus 2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 small red onion, cut into thin wedges (about 1 cup)
1 medium ripe tomato, cut into thin wedges
1/4 teaspoon sugar
1 to 3 teaspoons aji amarillo chili, seeded and cut into scant ¼-inch-thick slices
2 tablespoons chopped cilantro

Pat the potatoes dry with paper towels. Line two large plates with several sheets of paper towels. Cut the beef with the grain in half. Cut each half with the grain in half so that you have a total of 4 quarters. Cut each quarter section across the grain into ¼-inch-thick bite-sized slices. In a small bowl combine the soy sauce and vinegar.

In a 2-quart saucepan heat the 3 cups oil over medium-high heat until the oil registers 300°F on a deep-frying thermometer, making sure the tip of the thermometer does not touch the pan. Carefully add the potatoes and fry 3 minutes or until they are tender. Remove the pan from the heat. Carefully remove the potatoes with a metal skimmer and drain on one of the paper towel–lined plates. Then discard the oil-soaked paper towels (because the potatoes sometimes will stick to the towels).

Reheat the same oil in the saucepan over medium-high heat until the temperature reaches 360°F. Carefully add the same potatoes to the oil and fry until light golden, about 2 to 3 minutes. Carefully remove the potatoes with a metal skimmer and drain on the second prepared plate. Then discard the oil-soaked paper towels. Let the hot oil cool before discarding.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 2 tablespoons oil, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear.

Sprinkle on the garlic, salt, and pepper. Then, using a metal spatula, stir-fry 30 seconds, until the beef is lightly browned but not cooked through.

Add the red onions and tomatoes and stir-fry 30 seconds or until the tomatoes begins to soften. Swirl the soy sauce mixture into thewok, sprinkle on the sugar and chilies, and stir-fry 30 seconds or until well combined.

Add the cilantro and fried potatoes and stir-fry several seconds until the ingredients are combined and the beef is just cooked.

Serves 2 to 3 as a main dish or 4 as part of a multicourse meal.

Pressure Cooker Taiwanese Beef Noodle Soup

3 pounds beef shank, cut into 2-inch chunks
2 tablespoons oil
A 2-inch piece of ginger, smashed
6 cloves garlic, smashed
3 scallions, cut into 2-inch segments
1 onion, cut into wedges
1 tomato, cut into wedges
4 dried chilies, ripped in half
1 tablespoon tomato paste
2 tablespoons spicy bean paste (douban jiang)
2 teaspoons sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine
Chinese aromatic herbs packet (lu bao) — do yourself a favor and hunt down the pre-packaged version; if you can’t access it though, see below for ingredients to create your own spice sachet).
Fresh white noodles
A small handful of bok choy for each serving
Cilantro, finely chopped
Scallions, finely chopped
Pickled mustard greens to taste

To create your own spice sachet, tie up the following ingredients in cheesecloth:
4 star anise
1 small cinnamon stick
3 bay leaves
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons Sichuan peppercorns
1/4 teaspoon five spice powder
1/4 teaspoon black pepper

Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.

Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.

Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.

Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn’t be more than ? of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly.
Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the aromatic meat stew setting. If you don’t have an instant pot, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 3-4 hours.
When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don’t scald yourself!). Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.

Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens. Pro tip, buy the pre-seasoned spicy mustard greens and you can use them straight out of the package. If you are using the non-spicy version (from a can, for example), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar.

Lao Gan Ma Noodles

2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon Chinese black vinegar
2 tablespoons minced scallions
1 teaspoon minced ginger
1 tablespoon minced garlic
1 1/2 tablespoons of your favorite “godmother” sauce (lao gan ma), or to taste
1/2 teaspoon sesame oil
3 tablespoons finely chopped za-cai (pickled radish)
2 teaspoons toasted sesame seeds (optional)
3 tablespoons oil
1/3 cup raw peanuts
200 grams dried rice noodles (this makes a big single serving or two small servings)
A large handful of your leafy greens of choice
A small handful chopped cilantro

First prepare the sauce base in a large bowl by mixing together the light soy sauce, dark soy sauce, Chinese black vinegar, scallion, ginger, garlic, “godmother” sauce, sesame oil, za-cai, and sesame seeds.

Heat the oil in a wok using medium heat, and wok fry the peanuts for 5 to 7 minutes until cooked through. Take out the peanuts and drizzle the hot oil left in the wok into the sauce base.

Boil the rice noodles per package instructions. Once the rice noodles are a minute away from done, add in the leafy greens to blanch. Cook for the remaining minute, and then drain the noodles and the greens. Pour the sauce base over the noodles, stir to combine, and top with chopped cilantro.

Brownies

Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cup Scharffen Berger natural unsweetened cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup all-purpose flour

Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.

Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.

Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

From Bon Appetit

Angel Food Cake

1 cup cake flour, sifted
2/3 cup powdered sugar
1 3/4 cups egg whites (from 12–14 large eggs)
1 1/2 teaspoons cream of tartar
1 teaspoon kosher salt
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
Berries and whipped cream (for serving)

A 10″ tube pan

Preheat oven to 325°. Whisk flour and powdered sugar in a medium bowl.

Beat egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-low speed to break up egg whites, about 30 seconds. Increase speed to medium-high and beat until whites are very foamy and barely form soft peaks, about 45 seconds longer. Gradually add granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you overbeat, the meringue will look dry, grainy, and curdled). Beat in lemon juice and vanilla.

Remove bowl from mixer. Sift one-third of dry ingredients over meringue. Return bowl to mixer and beat on low speed until incorporated. Remove bowl from mixer again and repeat sifting and mixing process 2 more times. Remove bowl again and fold batter several times with a large flexible spatula, scraping and lifting batter from the bottom to make sure all ingredients are fully incorporated.

Scrape about half of batter into ungreased tube pan. Using a spoon or small offset spatula, push batter around bottom of pan, into corners, and up sides and center tube (this helps form smooth sides and eliminate air pockets); it’s okay if batter forms a little bit of a trough, with the center at a lower level than the outer edges. Scrape remaining batter into pan, spreading evenly and smoothing top.

Bake cake until top is puffed, split, golden, and springs back firmly when touched and a tester inserted into the center comes out clean, 35–40 minutes. Immediately invert pan, placing hollow part of tube over a long-necked wine or other glass bottle to elevate it (if your pan has feet, simply rest upside-down on feet). Let cool at least 1 hour, then turn right side up. The upside-down cooling is key for a cake that doesn’t deflate and sink onto itself. Using a thin metal spatula, cut around sides and loosen cake. Pull on tube to release cake from pan, then cut around tube. Using thin metal spatula, loosen cake from bottom. Invert cake onto a plate or cake stand and remove bottom. Serve with berries and whipped cream.

Do Ahead: Cake can be made 1 day ahead. Wrap in plastic and store at room temperature.

From Bon Appetit

Bread Pudding (with Variations)

1/2-large (2-pound) loaf challah bread, torn into 1½–2-inch pieces (about 8 cups)
1 3-inch cinnamon stick
1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 3-inch strip orange zest
1/4 cup (1/2 stick) unsalted butter, melted, divided, plus more for pan
1 large egg
2 large egg yolks
2 tablespoons raw sugar
1/4 cup sliced almonds (optional)

Preheat oven to 300°. Spread torn bread on a rimmed baking sheet and bake, tossing halfway through and reducing oven temperature if bread is getting too golden, until pieces are very dry and slightly toasted, 25–35 minutes. (Dry bread will absorb the custard without disintegrating, which is why this step is important.) Let cool, then transfer to a large bowl.

Meanwhile, heat cinnamon, vanilla bean, cream, milk, granulated sugar, and salt in a medium saucepan over medium-high. As soon as mixture starts to boil (watch closely or milk will boil over top of pot!), remove from heat. Whisk in orange zest and 2 Tbsp. butter and let steep 30 minutes. Pluck out and discard cinnamon stick, vanilla bean, and orange zest.

Brush a 1½–2-qt. baking dish with butter. Pour milk mixture into a blender. Add egg and egg yolks and blend, starting on low and increasing speed to high, until mixture is light and foamy, 20–30 seconds. Pour over reserved bread and toss to coat. Scrape into prepared pan. Cover tightly with plastic wrap and chill at least 3 hours and up to 12; this gives bread time to evenly soak up custard.

Arrange a rack in center of oven; preheat to 300°. Brush remaining 2 Tbsp. butter over cold bread pieces. Sprinkle with raw sugar, then top with almonds, if using. Bake bread pudding until lightly golden, puffed, pulling away from edges of pan, and butter is bubbling, 30–40 minutes. Let cool 1 hour before serving.

Do Ahead: Bread pudding can be made 1 day ahead. Let cool; cover and chill.

For Chocolate Bread Pudding

Add 6 oz. chopped bittersweet chocolate (70% cacao or higher) and 2 Tbsp. unsweetened cocoa powder to scalded milk mixture instead of butter and whisk until melted and smooth.

When ready to bake, top bread pudding with 1 oz. chopped bittersweet chocolate. Sprinkle with raw sugar, then top with ¼ cup chopped pecans instead of almonds. Bake as directed.

For Coconut Bread Pudding

Add one 13.5-ounce can unsweetened coconut milk instead of heavy cream to whole milk mixture. As soon as mixture bubbles, remove from heat and whisk in 2 Tbsp. virgin coconut oil instead of butter and a strip of lime zest instead of orange. Let steep 30 minutes. Pluck out and discard cinnamon stick, vanilla bean, and lime zest.

Brush baking dish with 2 Tbsp. melted virgin coconut oil instead of butter. Brush 2 Tbsp. melted virgin coconut oil instead of butter over cold bread pieces. Sprinkle with raw sugar, then top with 1/4 cup unsweetened coconut flakes instead of almonds. Bake as directed.

From Bon Appetit

Rice Pudding

Boozy Fruit:

1/2 cup light brown sugar
2 tablespoons dark rum
2 tablespoons orange juice
1/2 cup raisins, dried cherries, or chopped dried apricots

Rice Pudding

4 1/2 cups whole milk
1 cup arborio or sushi rice
1/2 cup heavy cream
1/2 cup granulated sugar
2 cinnamon sticks
1 1” piece orange peel
Kosher salt
1 vanilla bean, split lengthwise
1 large egg yolk

Boozy Fruit

Combine brown sugar, rum, orange juice, and a splash of water in a small saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally, until sugar is dissolved, about 4 minutes. Stir in dried fruit and cook until liquid is syrupy, about 2 minutes more. Remove from heat and let cool.

Rice Pudding

Combine milk, rice, cream, sugar, cinnamon sticks, orange peel, and a pinch of salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring to a rapid simmer, stirring occasionally to ensure mixture doesn’t stick to pan. Reduce heat to medium-low and simmer, stirring occasionally and scraping all the way down to the bottom of the pot to make sure mixture doesn’t stick or scorch, until rice is tender and mixture is thickened, 20–25 minutes. Remove from heat and let sit 5 minutes. Discard vanilla bean, cinnamon sticks, and orange peel. Quickly and thoroughly stir in egg yolk until completely incorporated. Keep pudding warm, covered, or let cool, then cover and transfer to the refrigerator to chill completely. Serve warm or chilled, topped with boozy fruit.

DO AHEAD: Rice pudding and boozy fruit can be made up to 2 days ahead. Reheat pudding over medium heat, with a splash of milk or cream.

From Bon Appetit

Patty Melt

caramelized onions:

2 tablespoons vegetable oil
2 large onions, thinly sliced

patties and Assembly:

1/2 small onion, finely chopped
1 pound ground beef chuck (20% fat)
1 tablespoon ketchup
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
8 slices seeded rye bread (preferably Levy’s)
4 ounces aged sharp cheddar, thinly sliced
4 ounces Swiss cheese (such as Emmenthal), thinly sliced
8 teaspoons mayonnaise

caramelized onions

Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.

patties and assembly

Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you’re using.)

Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.

Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.

DO AHEAD: Patties can be formed 8 hours ahead. Cover and chill.

From: Bon Appetit