Lomo Saltado

1 1/2 pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into 1/2-inch strips
1 1/2 teaspoons ground cumin
Kosher salt and ground black pepper
5 tablespoons soy sauce, divided
3 tablespoons grapeseed or other neutral oil, divided
1 large red onion, halved and cut into ½-inch half rings
1/4 cup red wine vinegar
2 medium garlic cloves, minced
1 jalapeño chili, stemmed and sliced into thin rounds
1 1/2 cups grape tomatoes, halved

In a medium bowl, combine the steak, cumin, 1 teaspoon each salt and pepper, and 2 tablespoons of the soy sauce. Marinate at room temperature for 10 minutes. Pat the meat dry and transfer to a plate.

In a 12-inch skillet over high, heat 1 tablespoon of the oil until smoking. Add half of the meat in a single layer and cook, turning once, until well browned on both sides, 2 to 3 minutes total. Transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining meat.

In the same pan over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the onion and cook until just starting to soften, stirring, for 2 minutes. Stir in the vinegar and remaining soy sauce, scraping the bottom of the pan to remove any browned bits.

Cook for 1 minute until the sauce thickens slightly. Stir in the garlic and jalapeño and cook until the garlic is fragrant, about 30 seconds. Add the tomatoes, the meat and any accumulated juices to the pan. Cook until the meat is just warmed through, 30 seconds. Taste and season with salt and pepper.

Tip: Don’t cook the beef without patting it dry. Marinating in soy sauce adds flavor, but also moisture. Drying the beef helps ensure that the slices sear nicely, rather than steam. Also, cook in two batches; crowding the pan inhibits browning.

Creamy Macaroni and Cheese

8 oz dry macaroni (1 2/3 cups measured in a 2 cup glass liquid measure. Note that this measure will only work for macaroni and probably not a larger pasta shape. Weighing is recommended.)

Cheese Sauce:
1/4 cup butter
1/3 cup all-purpose flour
3 cups whole milk
7 oz Good aged white crumbly cheddar crumbled
3 oz Another variety orange sharp cheddar or cold-packed cheddar grated or crumbled
1/2 tsp kosher salt little less if using table salt
1/4 tsp regular chili powder
1/8 tsp garlic powder

Topping:
1/2 oz aged cheddar grated
1/4 tsp chipotle chili powder

Add water and a bit of salt to a large pot and place over high heat for the pasta. While it’s heating, prepare the cheese sauce.

For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.

Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 10 minutes. (Don’t rush this step. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking).

Remove the saucepan from the heat. Add the cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn’t melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute.

Preheat oven to 350F (175C) with rack in the centre of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes.

When the pasta water is boiling, add the macaroni and cook for 2 minutes less than the package directions indicate. (The noodles will finish cooking in the sauce in the oven). When the pasta is cooked, drain and immediately rinse well with cold water. Make sure your pasta is well drained.

Add the cooked pasta and to the cheese sauce and mix gently, but thoroughly. (It might look like too much sauce or too little pasta, but trust me, it will all be good in the end).

Spoon or ladle the mixture into a prepared baking dish or individual dishes. Sprinkle the top of each with a bit of additional grated sharp cheddar cheese (you don’t need a lot here, as there is plenty in the sauce), then sprinkle with the chipotle chili powder.

Bake in the preheated 350F (175C) oven uncovered for 20 to 25 minutes, until the sauce has bubbled up around the edges and the top has a nice golden crust. Let sit for a few minutes before serving.

Pork and Ricotta Meatball Noodle Soup

Meatballs:
1 cup fresh ricotta cheese
1/4 cup Parmigiano Reggiano cheese grated, plus more for garnish
1 large egg
1/2 cup dry breadcrumbs
1/2 tsp nutmeg grated
1 tsp Kosher salt less if using fine salt
1/4 tsp freshly ground pepper
1/4 cup water
1 1/4 lbs ground pork

Soup:
2 Tbsp extra-virgin olive oil
4 cups chicken broth
1 3-by-1-by-1 inch piece of Parmigiano-Reggiano cheese 3 inches long, 1 inch wide and 1 inch thick
1 cup frozen peas thawed
2 cups baby spinach
For serving
Warm cooked egg noodles
Shaved, crumbled Parmigiano Reggiano cheese

Start water boiling in a large pot for egg noodles.

In a large bowl, stir together the ricotta and 1/4 cup of grated Parmigiano.

Add the egg, breadcrumbs, nutmeg, salt, pepper and water. Add the pork and stir to combine well. Form into 15-18 approx. two-inch diameter meatballs.

In a large pot (preferably non-stick), heat the olive oil over medium heat. Add the meatballs and cook the bottom until well browned.

Using a spoon, gently flip the meatballs over and brown that side well. Again, using a spoon, flip the meatballs on their sides and brown all sides to seal the meatball well.

Pour in the broth and add the the piece of cheese. Reduce heat to medium low and simmer the broth very gently, stirring once or twice (so the Parmesan doesn’t stick to the bottom of the pan), until the meatballs are cooked through and the broth is slightly reduced, about 15 minutes.

Stir in the thawed peas and spinach. Taste, then season with salt and pepper to taste. Simmer until the peas are warmed through.

Meanwhile, cook egg noodles in boiling water per the package directions. Drain and keep warm.

Place some warm cooked egg noodles in the bottom of shallow bowls. Spoon the meatballs and broth over the egg noodles. Garnish with additional grated Parmigiano and serve.

Recipe Notes
As the meatballs are quite moist and soft, cooking them in a non-stick pan will make life easier. If you don’t have a larger non-stick pot, you can cook them off in a non-stick skillet, then move them to a larger pot to finish cooking the soup. A non-stick skillet will give you extra room for flipping, as well.

Roast Chicken with Black Pepper-Maple Glaze

2 tablespoons unsalted butter
1/2 cup pure maple syrup
Coarsely ground pepper
2 medium onions, halved lengthwise and thinly sliced crosswise
2 teaspoons extra-virgin olive oil
Salt
Two 3 1/2-pound organic chickens

Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.

On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chickens inside and out with salt, then arrange them on top of the onions. Loosely tie the chicken legs together with kitchen string.

Roast the chickens for 45 minutes. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.

Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.

Orange Chili Pork

1 pork tenderloin,trimmed and sliced into thin slices
6-8 baby bok choy or shanghai choy
2 cloves garlic, minced
1 tsp fresh ginger, minced

Sauce:
1/4 cup soy sauce
3/4 cup fresh orange juice
1 tsp orange zest
2 tsp sesame oil
1-2 tsp chili garlic sauce, sambal oelek or siracha (1 tsp. for moderate spice or 2 tsp. for spicy-lovers. Can omit if you don’t want heat)
1 Tbsp cornstarch

Garnish:
Toasted sesame seeds
1-2 green onions, sliced
Small red pepper, thinly sliced

Remove silverskin and trim any fat from pork tenderloin and cut into thin slices. Set aside. (*Tip: to easily remove silver-skin, make a slice into it with a sharp knife and them use a paper towel to pull it off. Repeat until it’s all removed). Remove ends from bok choy and wash. Chop, if desired or leave in whole stalks. Set aside.

Heat 1 Tbsp. oil in frying pan over medium-high heat. Add pork and cook until no pink remains. Add garlic and ginger and cook, stirring, for another minute. Add sauce and bring to a boil. Scatter bok choy over top and continue cooking, tossing, until bok choy is tender, but still a nice, bright green. Garnish with toasted sesame seeds, red pepper slices (if usinand sliced green onions.

Serve as is, or over rice.

Sheet Pan Thai Chicken Salad with Red Curry Butternut Squash

For the roasted butternut squash and chicken:
1 medium butternut squash, cut into 1/4-inch chunks (feel free to substitute sweet potato or any other kind of winter squash like kabocha, acorn, etc.)
2 bone-in, skin-on chicken breasts
About half of a 4-ounce can of Thai red curry paste
2 tablespoons olive oil
2 tablespoons melted butter
About 1 1/2 teaspoons black pepper to sprinkle over the squash and the chicken

For the salad:
1 handful torn mint
1 handful torn cilantro
Baby kale and baby mesclun greens
1 small red onion, sliced very thinly
Juice of 1 lime
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 tablespoon honey or agave syrup
1 garlic clove, minced
1/3 cup neutral oil, such as vegetable, canola, or light olive oil
Salt, to taste

Preheat the oven to 450 degrees F. Spread the butternut squash on the pan, leaving space for 2 chicken breasts in the center.
Mix 2 ounces of Thai red curry paste with 2 tablespoons olive oil and 2 tablespoons of melted butter. Spoon a little less than half over the chicken breasts and spread evenly all over the chicken. Pour the rest over the butternut squash and toss to coat.
Roast the butternut squash for 30 min. Turn the heat down to 350 degrees F. Place the marinated chicken breasts on the pan with the squash and continue to roast for 35 min (the internal temperature should read 165F).
When the cooking time is almost complete, assemble the salad. Toss some torn mint, cilantro, and your preferred salad mix into a bowl with 1 small thinly sliced red onion.
In a separate bowl, whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and ? cup mild-flavored oil until it’s emulsified into a salad dressing. Season with salt to taste.
Shred the chicken, and toss it with butternut squash, greens, and dressing for a warm Thai chicken salad.
You can also simply enjoy the butternut squash and chicken with some hearty sauteed fall greens like kale or collards on the side!

Red Curry Chicken with Pineapple

1 Tbsp canola or vegetable oil
2 large boneless, skinless chicken breasts cut into bite-sized pieces (or start with about 2 cups of leftover cooked and cubed chicken )
1 medium carrot cut into matchsticks
1 medium red pepper cored and cut into matchsticks
1/2 small onion cut into thin slices
1/4 tsp minced fresh ginger
1 heaping Tbsp red curry paste
14 oz can full fat coconut milk – about 1 3/4 cups
1 Tbsp freshly squeezed lime juice
1 Tbsp brown sugar
1 Tbsp fish sauce or soy sauce, for vegetarian
1/3 cup canned bamboo shoots cut into matchsticks
1/3 cup canned pineapple chunks each chunk cut into 2 or 3 pieces
2 cups baby spinach or other greens such as chopped baby bok choy leaves
Salt and pepper to taste
Garnish: Chopped basil or cilantro leaves and lime quarters, for juicing over finished dish

Start your rice cooking.

(Skip if you are starting with pre-cooked chicken) Heat 1/2 Tbsp oil in a skillet over medium heat. When hot, add uncooked chicken pieces and cook, stirring, until cooked through.

Meanwhile, prepare your vegetables and bamboo shoots, cutting all into matchsticks of equal length (about 2-inches long). Assemble your other ingredients.

When the chicken is cooked, remove to a bowl and set aside.

Heat remaining 1/2 Tbsp oil in skillet and raise heat to medium high. Add carrots first, and cook, stirring, for a minute or two.

Add red peppers and onion and cook, stirring, until onion is softened, but carrots and red peppers are just tender crisp.

Add the ginger, red curry paste and a tablespoon of the cream from the top of the coconut milk to the skillet and cook, stirring, for 1 minute.

Add the rest of the can of coconut milk, the lime juice, brown sugar and fish sauce.

Return the cooked chicken to the pan (or add cooked chicken, if you are starting with pre-cooked chicken).

Add the bamboo shoots and pineapple. Bring mixture to a boil, then reduce heat and simmer on medium-low heat, until chicken is heated through and carrots are softened a bit more, about 3-5 minutes.

*Note: Thai curries have a sauce that’s very soup-like, so the sauce won’t be thick. The curry is typically served in bowls, to be spooned over hot rice.

Taste sauce and season with a bit of salt and pepper, as needed. You can also add a bit more curry paste at this point, if you feel it needs more.

Remove skillet from heat. Scatter spinach (or other chopped greens) overtop. Let stand 30 seconds, then stir in to curry until greens have wilted.

Serve with jasmine or basmati rice, garnished with chopped basil or cilantro and lime wedges for drizzling.

Orange Chicken

1 1/2 lbs boneless chicken breast cut into small chunks (about 3 large breasts)
2 tsp oil

Sauce:
1 cup chicken broth
1/2 cup water
2 Tbsp freshly squeezed orange juice
1/4 cup lemon juice (or use 1/4 cup more orange juice, if you don’t have lemons on hand)
1/3 cup rice vinegar
2 1/2 Tbsp soy sauce
1/2 tsp sesame oil
1 1/2 Tbsp finely diced orange peel DIVIDED (*see note below)
3/4 cup brown sugar packed
1 tsp minced fresh ginger (or 1/4 tsp. powdered ginger)
1 Tbsp Asian Chili Garlic Sauce (or more, to taste)

To thicken sauce: (mix the add in increments at end, as needed)
1/4 cup cornstarch
3 Tbsp water

Start rice cooking.

* Using a vegetable peeler, peel a couple of thin strips from the side of the orange. (Using a vegetable peeler allows you to just take the peel and none of the bitter pith). Finely dice peel (about 1/8-inch squareuntil you have about 1 1/2 Tbsp. Add 1 Tbsp. of the diced orange peel to your sauce. Reserve the remaining 1/2 Tbsp. to stir fry with your chicken.

Prepare sauce by combining sauce ingredients in a medium bowl. Whisk well to combine. Set aside.

Heat oil in skillet or wok over medium-high heat. Add chicken and reserved diced orange peel and cook, stirring occasionally, until chicken is cooked through. If using additional vegetables, add them after chicken is partially cooked. Add sauce. Bring mixture to a boil, then reduce heat and allow to simmer while your rice/veg cooks (5-10 minutes).

In a small bowl, stir together the cornstarch and water. Add about half of it to simmering sauce and cook, stirring regularly, until sauce thickens. If not thick enough, add more, as needed, until sauce is as thick as you’d like. Serve over rice.

If you’d like to try velveting your chicken, combine the following ingredients in a medium bowl. Pour over cut, raw chicken chunks. Stir, cover and refrigerate for 30 minutes.
2 egg whites
2 Tbsp. veg oil
2 Tbsp. cornstarch
2 tsp. rice vinegar
1 tsp. salt

After 30 minutes, drain. Heat 4 inches of water to boiling in a medium/large saucepan. Once boiling, add drained chicken chunks and cook until opaque, about 1 minute. Remove to a plate, then proceed with recipe.

Kung Pao Chicken (or Pork or Shrimp)

Marinade:
1 Tbsp soy sauce
2 tsp rice wine vinegar
1 1/2 tsp cornstarch
1 lb boneless, skinless chicken breast cut into 1-inch cubes (about 2 medium)

Sauce:
3 Tbsp Chinese black vinegar or substitute good-quality balsamic vinegar
1 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp sesame oil
2 Tbsp sugar
1 Tbsp cornstarch

For Stir fry:
2 Tbsp peanut or vegetable oil
6-8 fresh small, thin red chili peppers, whole (Thai)
1/4 – 1/2 tsp dried crushed chili flakes
3 green onions white and green parts separated, thinly sliced
2 garlic cloves minced
1 teaspoon fresh ginger minced
1/4 cup unsalted dry-roasted peanuts
Black or yellow sesame seeds for garnish

In a medium bowl, stir together the marinade ingredients. Add chicken cubes and toss to coat. Let sit on the counter while you prepare the sauce.

In a small bowl, combine all the sauce ingredients and stir well until smooth. Set aside.

Heat oil in a skillet over medium-high heat. Add fresh red peppers and cook, stirring, until they start to brown in spots. Add red pepper flakes, white part of green onion, garlic and ginger. Cook, stirring, until onion softens, about 45-60 seconds. Add chicken and cook, stirring regularly, until chicken is just cooked through and no longer pink. Stir sauce and then add to the hot skillet. Cook, stirring, until sauce thickens. Add peanuts and 1/2 of the green part of the green onion. Stir to combine.

The red peppers aren’t intended to be eaten, as they are extremely hot, even after cooking. Their role is to infuse the heat in to the dish only. You can eat around them or simply discard before serving.

Serve over noodles or rice, if you like, with vegetables on the side. Garnish with remaining green onion and sesame seeds.

Chicken Coconut Curry

2 boneless/skinless chicken breasts cut into bite-size pieces
2 Tbsp vegetable oil or coconut oil
1/2 red or yellow onion thinly sliced
1 Tbsp ginger paste or 2 tsp minced fresh
1 tsp minced garlic
1 large tomato diced or small can diced tomatoes, drained
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp cumin
1/2 tsp coriander
1/8 tsp red pepper flakes
1 Tbsp tomato paste optional
Salt and freshly ground pepper to taste
1/2 cup water
2/3 cup stirred coconut milk *see notes
Fresh cilantro leaves for garnish

Start rice cooking, if using.

In a small bowl, stir together the turmeric, garam masala, cumin, coriander and red pepper flakes. Set aside.

In a large pot (preferably with a lid), heat oil over medium heat. Add onions and cook, stirring until golden brown. Add the ginger and garlic and cook, stirring for one minute. Add your spice mix and cook, stirring, for about 30 seconds more. Add the diced tomatoes and cook, stirring, 1 minute more. Add the cut up chicken to the pot, along with a sprinkling of salt. Mix well. Let cook, uncovered, stirring occasionally, for about 5 minutes.

Add 1/2 cup water to the pot, cover with a lid (or a sheet of aluminum foil), reduce heat slightly and let cook 20-25 minutes, until chicken is cooked and tender.

Remove lid. Add coconut milk and cook, stirring occasionally, about 5 minutes more. Taste and add salt as needed. You can also add more of spices if you feel it needs it.

Recipe Notes
A small 5.5oz/160ml can of coconut milk is perfect for this curry, but if you are starting with a larger can, be sure to stir after opening the can, to stir the cream into the milk, then measure out the amount you need. Leftover coconut milk can be frozen.

Cauliflower Curry

1 onion, chopped
3 small plum tomatoes
3 large garlic cloves
One 2-inch piece of ginger, peeled and chopped
1/4 cup coconut oil
2 teaspoons garam masala
1 teaspoon ground turmeric
1 head of cauliflower (1 1/2 pounds), cut into florets
1 long Indian green chile or Thai bird chile, sliced, plus more for serving
Kosher salt
Pepper

Steamed basmati rice, plain yogurt, and lime pickle, for serving

In a food processor, pulse the onion, tomatoes, garlic, and ginger until a paste forms. In a large, deep skillet, heat the oil. Add the onion paste, and cook over moderately high heat, stirring often, until the paste is thickened, about 10 minutes.

Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute. Add the cauliflower, chile, and 2 cups of water. Season generously with salt and pepper, and bring to a boil. Cover and cook over moderately low heat until the cauliflower is just tender, about 10 minutes.

Serve with rice, yogurt, lime pickle, and sliced chiles.

Stir-fried Green Beans with Pork and Chilies

2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
1 pound ground pork
1 teaspoon kosher salt
8 ounces green beans, cut into 1/2-inch lengths
2 red chiles, seeded or not, thinly sliced
1 tablespoon freshly grated ginger
5 garlic cloves, minced
1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
3 tablespoons rice-wine vinegar, plus more for serving
4 teaspoons soy sauce, plus more to taste
1/2 teaspoon sugar
Cooked white rice or rice noodles, for serving
Sliced tomato, for serving (optional)

Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds — it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.

Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.

Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.

Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

Saucy Beef Chow Ho Fun (Sup Chow Ngau Ho)

For the beef:
12 ounces sliced flank steak
1/4 teaspoon baking soda (optional)
1 teaspoon soy sauce
1 tablespoon water
1 teaspoon vegetable oil
1/2 teaspoon cornstarch

For the rest of the dish:
1 pound fresh rice noodles
2 cups warm low sodium beef or chicken stock
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon sugar
1/4 teaspoon sesame oil
Fresh ground white pepper to taste
3 tablespoons canola oil, divided
3 thin slices ginger
3 cloves garlic, minced
1/2 cup (1½ ounces) fresh Chinese black mushrooms or Shiitake mushrooms
2 scallions, cut at an angle into 2-inch pieces (with the white and green parts separated)
1 tablespoon Shaoxing wine
2 cups (6 ounces) napa cabbage, cut crosswise into ½-inch wide long pieces
2 cups (5 ounces) fresh mung bean sprouts
Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)

Cut the rice noodles into 1-1/2-inch wide pieces and set aside. They should be at room temperature.

In a wide shallow bowl, mix the beef, 1/4 teaspoon baking soda, 1 teaspoon soy sauce, 1 tablespoon water, 1 teaspoon vegetable oil, and 1/2 teaspoon cornstarch until the beef is well coated. The beef should absorb the water and soy sauce so there’s no liquid. Set aside for 30 minutes at room temperature.

In a bowl, combine the warmed stock or water, 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 2 tablespoons oyster sauce, 1/2 teaspoon sugar, 1/4 teaspoon sesame oil, and fresh ground white pepper to taste, and set aside.
Heat 2 tablespoons of oil in your wok until it’s close to smoking. Add the beef to give it a quick sear for 30 seconds on each side. The beef should be cooked to about 80 percent doneness. Return the beef to the bowl, and set aside.

Turn the heat to medium, and add 1 tablespoon oil to the wok, along with the ginger. Let it caramelize for about 20 seconds. Next, stir in the garlic and immediately add the Chinese black mushrooms and the white portions of the scallions.

Turn the heat to high, and stir-fry for 15 seconds. Add 1 tablespoon Shaoxing wine and the napa cabbage.

Stir-fry for another 15 seconds, and add the sauce mixture you prepared earlier. Once the sauce starts to simmer and boil, add the fresh ho fun rice noodles, folding them into the sauce so the noodles don’t break apart. Reduce the heat to a simmer if needed, and after 30 seconds (or when the rice noodles are heated through), add the mung bean sprouts and the beef.

Fold in the beef and mung bean sprouts until everything is coated and heated through. Add the green portions of the scallions.

Drizzle in half of the cornstarch slurry while stirring, and cook for 20 seconds. Check the thickness of the sauce. Add more slurry until the sauce is thick enough to coat a spoon.

The sauce consistency and quantity is all per your personal preference. You can adjust the recipe by increasing the amount of stock, seasonings, and/or cornstarch slurry.

The sauce should be allowed to cook for at least 20 seconds after adding the last of the cornstarch slurry to ensure the starch gets cooked. Serve your Beef Chow Ho Fun Noodles with your favorite chili oil!

Crying Tiger

For the marinade
4 pieces sirloin
3 teaspoons honey
3 tablespoons soy sauce
Black pepper

For the sauce
2 cloves garlic
3 tablespoons fish sauce
3 tablespoons tamarind paste
Juice of a lime
2 tablespoons palm sugar
3 tablespoons water
2 tablespoons soy sauce
1 prik chee fah pepper
1 (½-inch) piece fresh ginger, grated
1 stalk lemongrass
A few Thai basil leaves
1 bunch cilantro
1 Thai scallion , chopped

For the toasted rice
1 cup Thai rice

For the marinade, mix the soy sauce and honey.
Marinate the beef for 2 hours in the sauce at room temperature. Cover the dish with plastic wrap.

Meanwhile, prepare the sauce:

Squeeze the lime. Press the garlic, cut the pepper into thin slices.

Mix water, sugar, and lemon juice. Add nuoc mam, soy sauce and tamarind paste.

Chop the garlic, chili, basil, cilantro and lemongrass. Grate the fresh ginger. Mix all the sauce and let stand for at least 20 minutes at room temperature.

In a non-stick pan, dry roast the rice over medium heat. Stir constantly so it does not burn.

Remove from heat and let cool.

Mix the rice in a food processor to obtain a very fine powder.
Pan-roast the beef a few minutes per side. Ideally, the meat should be just seared. Cut into strips. Lay on a bed of salad.

Pour the sauce on top of the beef and sprinkle with toasted rice.

Soto Ayam

4 chicken cutlets (or 4 boneless chicken legs)
6 cups water
2 cups coconut milk
2 stalks lemongrass , finely chopped
4 lime leaves
8 cloves garlic
3 shallots
1 large tomato, peeled, seeded and diced
1 stalk celery, chopped
1 (2-inch) piece fresh ginger, peeled
1 (4-inch piece) galangal, peeled
1 (4-inch piece) fresh turmeric, peeled
1 teaspoon cumin seeds
1 1/2 teaspoon coriander seeds
1/2 teaspoon peppercorns
1 1/2 teaspoon salt
6 tablespoons peanut oil (or vegetable oil)
4 oz. rice vermicelli
3 scallions , thinly sliced
2 red chili peppers , sliced
3 hard boiled eggs , peeled and quartered
1 cup bean sprouts
Juice of 2 kaffir limes
1/4 bunch cilantro , chopped
1 cup cooked rice

In a Dutch oven, sauté the chicken in half the oil for 5 minutes.

Add water, coconut milk, half the lemongrass, the lime leaves, spring onions, half the garlic, tomato, celery, and salt.

Bring to a boil over medium-high heat.

Reduce heat to medium-low.

Cover and simmer for 30 minutes, until the chicken is cooked.
Remove the chicken from the broth and set aside.

Remove skin and bones from chicken and cut into strips. Set aside.

Prepare a spice paste: With a pestle and mortar or a food processor, grind the shallots, ginger, galangal, turmeric, cumin seeds, coriander seeds, peppercorns, the remaining lemongrass, garlic until obtaining a smooth paste.

Heat the remaining oil in a Dutch oven over medium heat.
Sauté the spice paste and hot pepper slices for 3 minutes over medium heat, stirring constantly.

Add broth and reserved kaffir lime juice. Bring to a boil over high heat.

Reduce heat to medium-low and simmer for 5 minutes. Set aside.

Cook the rice vermicelli according to the package directions. Drain.

Blanch bean sprouts in boiling water for 2 minutes. Drain.

Place all the ingredients in large bowls.

Pour the broth into each bowl. Sprinkle with fresh cilantro.
Serve with rice.

Shan Noodles

Shan noodles can be served over a bed of rice noodles or served with broth.

1 lb chicken (or pork), chopped
8 oz. dried Shan noodles (rice noodles)
2 onions, chopped
6 cloves garlic, chopped
1 (1-inch) piece ginger, peeled and chopped
8 tomatoes, chopped
1 tablespoon tomato paste
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons chili powder (optional)
8 tablespoons peanuts, crushed
2 scallions, chopped (for garnishing)
6 tablespoons vegetable oil

Place the dried noodles in a large bowl of cold water.
Bring a large pot of water to boil. Turn off the heat, and place the dried rice noodles.

Heat oil in a large wok. Fry the onions, garlic and ginger for 6 to 8 minutes.

Add chili powder and continue to stir fry for minute.
Add the chopped chicken (or pork), tomatoes, tomato paste, and stir well. Add soy sauce and sugar and cook over a medium heat for 15 minutes until all tomatoes are crushed.

Put a handful of noodles into a bowl. Add 4 tablespoons of chicken curry, crushed peanuts and adjust with soy sauce to taste. Add a few spring onions. Serve immediately with pickled mustard greens (optional).

Lok Lak (Cambodian Shaking Beef)

1 1/2 lb beef steak, sliced
3 tablespoons vegetable oil
4 scallions, chopped
For the marinade
3 tablespoons tomato sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
1/4 teaspoon salt
5 tablespoons fish sauce
1/4 teaspoon Kampot pepper
2 tablespoons sugar
3 tablespoons vegetable oil
1 teaspoon chicken broth powder
2 teaspoons potato starch (or cornstarch)
3 teaspoons paprika

For the sauce
Juice of 5 limes
3 tablespoons cold water
1/4 teaspoon salt
2 cloves garlic , chopped
2 teaspoons sugar
1 tablespoon fish sauce
2 tablespoons vegetable oil
1/2 teaspoon Kampot pepper

Sides
A few leaves lettuce
2 ??tomatoes , sliced
Steamed white rice

Mix all the marinade ingredients in a salad bowl, add the meat and stir well.

Marinate the meat for 1 hour in the refrigerator.

Heat the 3 tablespoons of vegetable oil in a wok or pan and fry the chopped scallions over medium heat until they turn light brown.

Add the meat, mix well and sauté for 5 to 10 minutes.

In a bowl, stir all the ingredients of the lok lak sauce vigorously.

Prepare large plates.

In each plate, place a bed of lettuce leaves and a few slices of tomato.

Place the meat on the lettuce leaves and sliced ??tomatoes.

Serve with steamed white rice.

Place a small bowl of lok lak sauce on the side or the center of each plate.

Libyan Beef and Chickpea Soup

1 1/2 slices hearty white sandwich bread (2 ounces)
8 ounces 90 percent lean ground beef
Kosher salt
3/4 cup finely chopped fresh mint, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
1 tablespoon ground cumin
2 teaspoons ground turmeric
14 1/2 -ounce can diced tomatoes with chilies
1/3 to 1/2 cup harissa, plus more to serve
1 1/2 quarts low-sodium chicken broth
2 15-ounce cans chickpeas, rinsed and drained, 1 cup mashed
Lemon wedges, to serve

In a medium bowl, combine the bread and 3 tablespoons water. Let stand until the bread absorbs the water, about 5 minutes, then use a fork to mash to a smooth paste. Add the ground beef, 1/2 teaspoon salt and ¼ cup of mint. Use your hands to mix well, then form into 20 balls (1 tablespoon each) and place on a large plate. Refrigerate until needed.

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the cumin and turmeric and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes with juices and the harissa, then cook, stirring occasionally, until thickened slightly, about 2 minutes. Stir in the broth and whole and mashed chickpeas, bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, for 15 minutes.

Add the meatballs and stir gently to distribute. Bring to a simmer over medium-high, then reduce to low and cook until the meatballs are no longer pink at the center, about 5 minutes. Off heat, stir in the remaining ½ cup mint. Taste and season with salt. Serve with lemon wedges and additional harissa.
Tip: Don’t forget to mash 1 cup of the drained chickpeas; the chickpeas’ starch lends body to the soup. A potato masher or fork works best. After adding the meatballs to the pot, don’t stir vigorously or they will break apart.

Sichuan Dry Fried Green Beans

INGREDIENTS

Sauce

2 tablespoons Shaoxing wine (or dry sherry)
1 tablespoon soy sauce
1 teaspoon sugar
Stir fry

3 tablespoons vegetable oil
1 pound (450 grams) green beans, tough ends removed
(Optional) 1/2 pound (220 grams) ground pork (*Footnote 1)
(Optional) 3 tablespoons Sichuan pickled mustard greens (Sui Mi Ya Cai) (*Footnote 2)
1/2 teaspoon salt or to taste
1 teaspoon whole Szechuan peppercorn
3 dried chili peppers (*Footnote 3)
1 tablespoon minced garlic
1 teaspoon minced ginger

Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered, 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much. Remove the pan from the stove. Transfer the green beans to a plate and set aside. (*Footnote 4)

Add the remaining 1 tablespoon oil and the Sichuan peppercorns to the pan. Cook over medium heat until the peppercorns turn dark. Scoop out and save for later. (*Footnote 5)

Add the ground pork, Sichuan pickled mustard greens, and 1/4 teaspoon salt. Cook and chop the pork to separate it into small pieces. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger. Stir a few seconds to release the fragrance. Add back the green beans and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.

Remove the pan from the stove and taste a green bean. If it’s not salty enough, add a pinch more salt, return the pan to the stove, and stir to mix well. Transfer everything to a plate.
Serve hot on top of rice as a main, or as a side.

NOTES

The purpose of ground pork is to add flavor, although I did use a bit more pork in this recipe to make the dish substantial enough to serve as a main. You can replace it with ground chicken or ground beef, or skip it altogether for a side dish. If you choose to skip the ground meat, I highly recommend you add 2 more tablespoons of the Sichuan pickled mustard greens to enhance the flavor. If you do not have Sichuan pickled mustard greens, adding a bit of chicken bouillon, 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will work too.

Sichuan pickled mustard greens add savory and sweetness to the dish, making it extra rich. You can double the pickles and skip the salt to make the dish extra fragrant. If you do not have pickled mustard greens, 2 tablespoons of fermented black beans, or 1 tablespoon of fermented chili bean paste (Doubanjiang) will work great, too.

The dried chili peppers add a fragrance and smokiness to the dish but not much in terms of heat. If you want the dish to be a bit spicy, break apart the chili peppers before adding them.
Alternatively, you could use a pair of tongs to remove charred beans and transfer them to a plate. This way, the beans will be browned more evenly without overcooking.

For the cooked Sichuan peppercorns, drain the oil with kitchen paper towel and ground them to powder. You can use them on the cooked green beans to add a zing or add to other dishes such as noodles etc.

Chinese Pork Fried Rice

2 tablespoons peanut oil (or vegetable oil) (*Footnote 1)
1 lbs (450 g) ground pork
3 tablespoons oyster sauce , separated
1 tablespoon soy sauce
3 green onions , chopped
3 cloves garlic , minced
3 eggs , beaten
1 cup mixed vegetables (carrots, peas, corn)
3 cups leftover steamed rice
Salt to taste
2 teaspoons sesame oil

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add the ground pork. Stir and cook until browned, 2 minutes.

Add the green onion, garlic, and 2 tablespoons oyster sauce. Stir and cook for 1 minute.

Add the rice. Cook and stir to mix everything together. Add the remaining 1 tablespoon oyster sauce and soy sauce. Stir to mix the sauce with the other ingredients.

Add the mixed vegetables. Stir everything together and cook until the vegetables defrost, 1 minute or so.

Move everything to one side of the pan. Add the remaining 1 tablespoon oil to the other side of the pan. Add the beaten eggs. Let the bottom set for a couple seconds. Then scramble the eggs and use your spatula to cut them into small pieces. Then mix the eggs with the other ingredients.

Taste the rice and add salt to adjust the seasoning, if needed, then mix well again. If you like slightly crispy rice, let the rice sit on the hot pan for 20 to 30 without stirring.

Add the sesame oil and mix everything again. Transfer the fried rice onto serving plates.

Serve hot as a main or side dish.