Milk Street

Lemongrass Tofu

1 teaspoon turmeric
2 teaspoons kosher salt
1/2 teaspoon pepper
2 14-ounce containers extra-firm tofu cut into 1-inch cubes and patted dry
2 cored-and-quartered plum tomatoes
1 chopped shallot
stems from 1 bunch cilantro (reserve the leaves)
1 tablespoon fish sauce or soy sauce
1 tablespoon chili-garlic sauce
3 stalks lemon grass, trimmed to the lower 5 inches (dry outer layers discarded and thinly sliced) and
1/4 cup neutral oil
14-ounce can coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 diced tomatoes
steamed jasmine rice for serving

In a medium bowl, stir together 1 teaspoon turmeric, 2 teaspoons kosher salt and ½ teaspoon pepper. Add two 14-ounce containers extra-firm tofu (cut into 1-inch cubes and patted dry) and toss. Set aside.

In a blender, combine 2 cored-and-quartered plum tomatoes, 1 chopped shallot, the stems from 1 bunch cilantro (reserve the leaves) and 1 tablespoon each fish sauce and chili-garlic sauce. Blend until finely chopped, about 30 seconds.

Add 3 stalks lemon grass, trimmed to the lower 5 inches (dry outer layers discarded and thinly sliced) and blend, scraping the blender jar frequently, until a smooth, thick paste forms, about 90 seconds. Set aside.

In a 12-inch nonstick skillet over medium-high, heat 1/4 cup neutral oil until shimmering. Add the tofu in an even layer and cook without stirring until well browned on the bottoms and the pieces release easily from the pan, about 3 minutes. Using a spatula, turn the pieces and cook until browned on all sides, another 7 to 9 minutes. Transfer to a large paper towel–lined plate.

Return the skillet to medium-high. Add the tomato–lemon grass paste and cook, stirring, until slightly darkened and thickened, 2 to 3 minutes.

Stir in one 14-ounce can coconut milk, 1 teaspoon salt, 1/2 teaspoon pepper and 2 diced tomatoes. Bring to a simmer then cover, reduce to low and cook until the tomatoes soften, about 5 minutes.

Add the tofu and stir to coat. Cover and simmer, stirring occasionally, until the tofu has absorbed some of the sauce, about 10 minutes. Stir in and sprinkle with reserved cilantro leaves before serving.

Thai Grilled Pork Skewers (Moo Ping)

2 pounds boneless pork shoulder, trimmed of surface fat
6 medium garlic cloves, minced
2 tablespoons finely minced fresh cilantro stems
1/3 cup firmly packed light or dark brown sugar
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons peanut oil
Ground white pepper
1/3 cup coconut milk
Chili-lime sauce (jaew), to serve

Place the pork on a large plate and freeze until the meat is firm and partially frozen, 1 to 1 1/2 hrs. Meanwhile, in a medium bowl, stir together the garlic, cilantro, sugar, fish sauce, soy sauce, oil and 1/2 teaspoon white pepper.

Using a sharp chef’s knife, slice the partially frozen pork into pieces about ? inch thick. The slices will be irregularly shaped; cut them into strips 1 to 1¼ inches wide (it’s fine if the strips are not uniform). Add the pork to the marinade and mix with your hands until evenly coated. Cover and refrigerate for at least 2 hours or up to 12 hours.

Thread the pork onto ten 10- to 12-inch metal skewers, evenly dividing the meat and scrunching it together and packing it quite tightly. If some pieces are too wide, too wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer. Place on a rimmed baking sheet or in a large baking dish, cover and refrigerate while you prepare the grill.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.

Place the skewers on the hot side of the grill (if using charcoal) and cook until lightly charred, about 3 minutes. Using tongs, flip the skewers, then brush with some of the coconut milk. Cook until the second sides are lightly charred, about another 3 minutes. Flip the skewers again and continue to cook, occasionally brushing with coconut milk and turning every couple of minutes, until deeply charred on both sides, about another 5 to 6 minutes. Transfer to a platter and serve with the sauce.

Tip: Don’t thread the meat loosely on the skewers. The pieces should be scrunched together somewhat tightly. This helps guard against overcooking. If you’re using a charcoal grill, don’t push the meat all the way to the bottom of the skewers; the protruding handle end of the skewers may prevent you from being able to position the meat directly over the coals.

Gingery Pickled Carrots

1 cup unseasoned rice vinegar
1 tablespoon white sugar
Kosher salt
3 medium carrots, peeled and shredded on the large holes of a box grater
2 -inch piece fresh ginger, peeled and sliced into thin rounds

In a large bowl, stir together the vinegar, sugar and 1 teaspoon salt. Stir in the carrots and ginger. Cover and refrigerate for at least 3 hours or up to 24 hours.

Miso-Gochujang Pulled Pork

5 pound boneless pork butt, trimmed and cut into 2-inch cubes
3/4 cup gochujang, divided
6 tablespoons white miso, divided
1 bunch fresh cilantro, stems minced, leaves left whole, reserved separately
1/4 cup hoisin sauce
3 ounces fresh ginger, peeled and cut into 3 chunks
2 tablespoons grapeseed or other neutral oil
2 large yellow onions, thinly sliced
Kosher salt and ground black pepper
3 tablespoons unseasoned rice vinegar

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, combine the pork, 1/2 cup of gochujang, 2 tablespoons of miso, the cilantro stems, the hoisin, ginger and 1 cup water; stir to combine. Bring to a simmer over medium-high, then cover and place in the oven. Cook until a skewer inserted into the meat meets no resistance, about 3 hours.

Meanwhile, in a nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions and 1/2 teaspoon salt, then reduce to medium. Cook, stirring occasionally, until the onions are golden brown, about 15 minutes. Stir in the remaining 4 tablespoons miso and cook, stirring frequently, until the miso begins to brown, about 5 minutes. Transfer to a plate and let cool, then cover and refrigerate until ready to use.

Using a slotted spoon, transfer the pork to a large bowl. When cool enough to handle, shred into bite-size pieces, discarding any fat; set aside. Remove and discard the ginger chunks from the cooking liquid. Tilt the pot to pool the liquid to one side and use a wide spoon to skim off and discard as much fat as possible from the surface. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced by about half and a spatula drawn through the sauce leaves a trail, 5 to 7 minutes.

Whisk in the remaining 4 tablespoons gochujang. Stir in the pork and onions. Reduce to medium and cook, stirring frequently, until heated through, 5 to 10 minutes. Off heat, stir in the vinegar, then taste and season with pepper.
Serve with cilantro leaves, pickled carrots and pickled jalapeños.

Tip: Don’t forget to skim the fat off the cooking liquid so the pulled pork doesn’t end up greasy. But make sure to allow the liquid to settle before skimming so all the fat has time to rise to the surface.

Ginger-Garlic Spiced Cashew Rice

1 1/2 cups basmati rice
3 tablespoons salted butter, cut into 3 pieces
1 cup roasted cashews
1 cinnamon stick
1 teaspoon cumin seeds
6 white or green cardamom pods
3 bay leaves
Kosher salt and ground black pepper
1 medium yellow onion, chopped
1-2 Fresno or serrano chilies, stemmed, halved, seeded and thinly sliced
1 tablespoon finely grated fresh ginger
5 medium garlic cloves, finely grated
1/4+cup lightly packed fresh cilantro, roughly chopped

In a large saucepan over medium, heat the butter until foaming. Add the cashews, cinnamon, cumin, cardamom, bay and 1/2 teaspoon pepper.

Cook, stirring, until fragrant, about 30 seconds. Add the onion, chili(es), ginger, garlic and 1 1/2 teaspoons salt.

Cook, stirring, until the onion is softened and translucent, about 5 minutes. Add the rice and cook for 2 minutes, stirring to coat the grains with butter.

Indian Vermicelli with Peas and Cilantro

3 tablespoons grapeseed or other neutral oil
2 medium shallots, halved and thinly sliced
2 inch piece fresh ginger, peeled and minced (1/4 cup)
1 tablespoon cumin seeds
1 teaspoon ground turmeric
1 Fresno or jalapeño chili, stemmed, seeded and minced
1 bunch cilantro, chopped, stems and leaves reserved separately
12 ounces vermicelli pasta, broken into 1-inch pieces
Kosher salt and ground back pepper
1 cup frozen peas, thawed
1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
1 cup roasted peanuts, chopped

In a large pot over medium, heat the oil until shimmering.

Add the shallots and ginger, then cook, stirring occasionally, until the shallots are translucent, 2 to 3 minutes.

Add the cumin and turmeric, then cook, stirring, until fragrant, about 30 seconds.

Stir in the chili, cilantro stems and pasta.

Add 3 cups water, 1 teaspoon salt and  teaspoon pepper, then bring to a simmer over medium-high. Cover, reduce to medium- low and cook, stirring occasionally, until the pasta is al dente.

Off heat, add the cilantro leaves, peas, lemon zest and juice, and half the peanuts, then toss to combine. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining peanuts.

Mujaddara (Lebanese Lentils and Rice)

4 medium garlic cloves, smashed and peeled
4 bay leaves
2 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
Kosher salt and ground black pepper
1 cup brown lentils, rinsed and drained
1 cup basmati rice, rinsed and drained
1/3 cup peanut oil
2 medium yellow onions, halved and thinly sliced
1 bunch scallions, thinly sliced
Plain whole-milk yogurt, to serve

In a large Dutch oven over medium-high, combine 5 cups water, the garlic, bay, cumin, allspice, 1 tablespoon salt and 1 teaspoon pepper. Bring to a boil, then stir in the lentils and reduce to medium. Cover and cook, stirring occasionally and adjusting the heat to maintain a simmer, until the lentils are softened but still quite firm at the center, about 10 minutes.

Stir in the rice and return to a simmer. Cover, reduce to medium-low and cook until the liquid is absorbed and the lentils and rice are tender, about 25 minutes.

Meanwhile, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions and cook, stirring only occasionally at the start then more frequently once browning begins at the edges of the pan, until the onions are deeply caramelized and crisped, 10 to 15 minutes; adjust the heat if the onions brown too quickly. Using a slotted spoon, transfer the onions to a paper towel–lined plate and spread evenly. Sprinkle with ¼ teaspoon salt and set aside; the onions will crisp as they cool.

When the lentils and rice are tender, remove the pot from the heat. Uncover and lay a kitchen towel across the pan, then replace the lid and let stand for 10 minutes.h

Cambodian Beef Salad

?1 1/2 pounds boneless beef short ribs, trimmed and sliced about 1/8 inch thick (see note)
Kosher salt and ground black pepper
1/4 cup fish sauce
1/4 cup lime juice, plus lime wedges to serve
3 tablespoons packed brown sugar
2 tablespoons peanut oil, preferably toasted, plus more to serve
1/2 small head red cabbage, finely shredded (about 4 cups)
1/2 English cucumber, halved lengthwise, seeded and thinly sliced on the diagonal
1 jalapeño chili, stemmed and sliced into thin rings
4 scallions, thinly sliced on the diagonal
1/4 cup roasted peanuts, chopped

In a medium bowl, toss the beef with 1/2 teaspoon salt and 1 teaspoon pepper. In a large saucepan, stir together the fish sauce, lime juice, sugar, oil and 1/4 cup water.

Bring to a simmer over high, then add the beef and cook, stirring constantly, until the meat is no longer pink, 2 to 3 minutes; the beef will release liquid as it cooks. Remove the pan from the heat and let stand for 10 minutes.

Meanwhile, in a large bowl, combine the cabbage, cucumber and 3/4 teaspoon each salt and pepper. Toss the vegetables with your hands, rubbing in the salt, until they just begin to wilt. Using a slotted spoon, transfer the beef to the bowl with the vegetables, then add the chili and scallions.

Add 1/4 cup of the beef cooking liquid and toss to combine. Taste and, if desired, toss in additional cooking liquid 1 tablespoon at a time until the salad is dressed to your liking. Transfer to a serving bowl, then top with the peanuts and drizzle with additional oil. Serve with lime wedges.

Crispy Smashed Potatoes with Chili-Lemon Vinaigrette

2 1/2 pounds fingerling potatoes or small (1- to 1 1/2-inch) Yukon Gold potatoes
4 medium garlic cloves, peeled
3 rosemary sprigs
Kosher salt
1/4 cup lemon juice
6 tablespoons extra-virgin olive oil, divided
1 small jalapeño or Fresno chili, stemmed and sliced into thin rings
1/4 cup lightly packed fresh flat-leaf parsley, chopped

Heat the oven to 500°F with a rack in the middle position. In a large pot over high, bring 2 quarts water to boil. Add the potatoes, garlic, rosemary and 1 cup salt, then cook, uncovered and stirring occasionally, until a skewer inserted into the largest potato meets no resistance, 18 to 22 minutes.

Using a slotted spoon transfer the potatoes to a wire rack set in a rimmed baking sheet; place the garlic in a small bowl; remove and discard the rosemary. Let the potatoes cool for about 10 minutes. Meanwhile, using a fork, mash the garlic to a paste, then stir in the lemon juice and 2 tablespoons of oil, followed by the chilies; set aside.

After the potatoes have cooled slightly carefully remove the rack from the baking sheet. Wipe away any moisture on the baking sheet and place the potatoes in an even layer directly on the sheet. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it is slightly flattened and splits open but remains intact. Brush the tops of the potatoes with the remaining 4 tablespoons oil.

Roast the potatoes without moving them until browned and crisp, 35 to 40 minutes. Using a wide metal spatula, transfer to a serving platter, then sprinkle with the parsley and drizzle with vinaigrette.

Carne Adovada

3 ounces New Mexico chilies, stemmed, seeded and torn into pieces
3 ounces guajillo chilies, stemmed, seeded and torn into pieces
4 cups boiling water, plus 1 cup water
5 pounds boneless pork butt, trimmed of excess fat and cut into 1½-inch cubes
Kosher salt and ground black pepper
2 tablespoons lard or grapeseed oil
2 medium white onions, chopped
6 medium garlic cloves, minced
4 teaspoons cumin seed
4 teaspoons ground coriander
1 teaspoon dried oregano, preferably Mexican oregano
3/4 teaspoon cayenne pepper
1 tablespoon molasses
Lime wedges, to serve
Sour cream, to serve
Fresh cilantro leaves, to serve

Place the chilies in a large bowl, pour in the boiling water and stir. Let sit, stirring occasionally, until the chilies have softened, about 30 minutes. Transfer half of the mixture to a blender and blend until smooth, about 1 minute. Add the remaining chilies and water and blend until smooth, scraping down the blender as needed. Measure ½ cup of the chili puree into a small bowl, cover and refrigerate until needed. Pour the remaining puree into a medium bowl and set aside; do not scrape out the blender jar. Pour ½ cup of the remaining water into the blender, cover tightly and shake to release all of the puree

Place the pork in a large bowl. Add 2 teaspoons salt and the chili-water mixture in the blender. Stir to coat, then cover and refrigerate for 1 hour.

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, heat the lard until shimmering. Add the onions and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in the garlic, cumin, coriander, oregano and cayenne, then cook until fragrant, about 30 seconds. Stir in the remaining ½ cup water and the chili puree. Add the pork and any liquid in the bowl. Stir to combine, then cover the pot, place in the oven and cook for 2 hours.

Remove the pot from the oven. Uncover, stir and return, uncovered, to the oven. Continue to cook until the pork is tender, another 1 1/4 to 1 1/2 hours. Remove from the oven and set on the stove over medium heat and simmer, stirring occasionally, until the sauce has thickened slightly, 8 to 10 minutes. Stir in the reserved ½ cup chili puree and the molasses. Taste and season with salt and pepper. Serve with lime wedges, sour cream and cilantro leaves.

Tip: Don’t use just one type of dried chili. New Mexico chilies provide a mild earthiness and subtle sweetness, while guajillos add a fruity quality and hints of smoke; the combination gives this stew a deep, complex flavor. Make sure to seed the chilies, as the seeds won’t break down in the blender and may add unwanted spiciness. Also, don’t use blackstrap molasses, which has a very potent bittersweet flavor.

Suya-Spiced Pan-Roasted Pork Tenderloin

2 teaspoons sweet paprika
2 teaspoons ground ginger
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper
Kosher salt and ground black pepper
2 1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise
2 tablespoons grapeseed or other neutral oil
2 teaspoons packed light brown sugar
¾ cup low-sodium chicken broth
4 tablespoons (1/2 stick) salted butter, cut into 8 pieces and chilled
2 tablespoons lime juice
1/3 cup roasted, unsalted peanuts, finely chopped

Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together the paprika, ginger, garlic powder, onion powder, cayenne and 1 teaspoon each salt and black pepper.

Add the pork, turn to coat and massage the spice mixture into the meat. Let stand at room temperature for 15 minutes.

In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, turning occasionally with tongs, until browned on all sides, about 4 minutes total.
Transfer the skillet to the oven and roast until the center of the thickest tenderloin reaches 140°F, 10 to 15 minutes.

Transfer the skillet to the stovetop (the handle will be hot). Using tongs, transfer the pork to a large plate and let rest for 10 minutes. Meanwhile, add the sugar and broth to the skillet.

Bring to a simmer over medium-high, scraping up any browned bits, and cook until reduced to 1/2 cup and slightly thickened, about 2 minutes.

While whisking constantly, add the butter 1 piece at a time; add the next piece only after the previous one is almost fully incorporated.

After all the butter is incorporated, stir in the lime juice and cook until a spatula drawn through the sauce leaves a trail, about 20 seconds.

Off heat, stir in the peanuts, then taste the sauce and season with salt and black pepper. Thinly slice the tenderloins and arrange on a platter.

Stir any accumulated pork juices into the sauce, then spoon the sauce over the pork.

Coconut Rice Pudding

1/4+cup white sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom, plus more to serve
1 13 1/2-ounce can coconut milk
1/2 cup Arborio rice, briefly rinsed, then drained
4 inch strip orange zest, white pith removed (see note)
2 teaspoons vanilla extract
1/3 cup shelled roasted, salted pistachios, roughly chopped

Heat the oven to 350°F with a rack in the middle position. In a small bowl, stir together the sugar, salt and cardamom; set aside. In a large (6- to 8-quart) Dutch oven, stir together the coconut milk and 2½ cups water.

Bring to a boil over medium-high, then stir in the rice, sugar mixture and orange zest. Cover and transfer to the oven. Bake until the rice is tender and the pudding is creamy, about 50 minutes.

Stir in the vanilla, transfer to a bowl and cool for 15 minutes. Serve warm or cool completely, cover and refrigerate for up to 3 days (let stand at room temperature for 30 minutes before serving). Sprinkle individual bowls with pistachios and dust with additional cardamom just before serving.

Pica Pau (Portuguese Steak with Olives and Pickled Onions)

Kosher salt and ground black pepper
2 12- to 14-ounce beef strip steaks, each about 1 inch thick, trimmed of fat and gristle, patted dry
1 small red onion, halved and thinly sliced
1 cup pitted Kalamata olives, roughly chopped
1/4 cup sherry vinegar
2 tablespoons extra-virgin olive oil, divided
6 medium garlic cloves, finely grated
1 jalapeño chili, stemmed and sliced into thin rounds
3/4 cup dry white wine
5 bay leaves
2 tablespoons salted butter, cut into 2 pieces and chilled
1/4 cup finely chopped fresh flat-leaf parsley
Piri-piri oil, to serve (optional)

In a small bowl, stir together 2 teaspoons each salt and pepper. Season both sides of each steak with the mixture, rubbing it into the meat. Set aside. In a medium bowl, stir together the onion, olives, vinegar and 1 teaspoon each salt and pepper. Let the steaks and onion mixture stand for 30 minutes, stirring the onion mixture once halfway through.

In a nonstick 10-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the steaks and cook without disturbing until well browned on the bottoms, 4 to 5 minutes. Flip and cook until well browned on the second sides and the centers reach 120°F (for medium-rare), another 4 to 5 minutes. Transfer to a large plate.

Pour off and discard the fat from the skillet, then wipe out the pan. Set over medium-high and add the remaining 1 tablespoon oil, the garlic and chili. Cook, stirring, until fragrant, about 30 seconds. Add the wine and bay, then bring to a simmer over medium-high. Cook, stirring occasionally, until the liquid is reduced to about 3 tablespoons, 2 to 4 minutes. Off heat, stir in the butter until melted.

Transfer the steaks to a cutting board. Cut each steak lengthwise into 4 strips, then cut each strip crosswise into ½-inch pieces. Return the meat and any accumulated juices to the skillet. Add the parsley and toss to combine. Taste and season with salt and pepper.

Drain off and discard the liquid from the onion mixture and transfer to a platter. Pour the steak mixture over the onions, then drizzle with piri-piri oil, if using.

Note: The dish, eaten with toothpicks, is served as as appetizer or small plate with crusty bread and cold beer as accompaniments. Pickled cauliflower and carrots are often, but not always, included. The bed of vinegar-marinated red onions and olives balance the beef’s richness.

Mexican Grilled Pork (Cecina Enchilada)

1/3 cup extra-virgin olive oil
1 1 tablespoon ground cumin
1 tablespoon sweet paprika
2 teaspoons ground coriander
2 teaspoons packed brown sugar
4 medium garlic cloves, thinly sliced
1 1/4 pound pork tenderloin, trimmed of silver skin
Kosher salt and ground black pepper
2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce
1/3 cup lime juice
1/4 cup finely chopped fresh cilantro

In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute. Measure out 3 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.

Cut the tenderloin in half crosswise, then cut each piece in half lengthwise. Using a meat pounder, pound each piece to an even ?-inch thickness, then place in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.

Into the remaining oil mixture, whisk 3/4 teaspoon salt, 1/2 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate.

Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

Chicken Salad with Miso and Ginger

1/3 cup water
1/3 cup white miso
1 2-inch piece fresh ginger, peeled and thinly sliced
2/3 cup slivered almonds, toasted, divided
1/3 cup lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt and ground white pepper
1/2 cup grapeseed or other neutral oil
3 cups shredded cooked chicken (see note)
6 medium scallions, thinly sliced (½ cup)
1/2 cup loosely packed cilantro leaves, finely chopped
1/2 English cucumber, halved lengthwise, seeded and thinly sliced (1 cup)

In a blender, combine the water, miso, ginger, ? cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper.

Blend until smooth, about 1 minute. Add the oil and blend until the dressing is thick, about 1 minute. Transfer to a jar, cover and refrigerate for at least 30 minutes or up to 4 days.

In a large bowl, combine the chicken, scallions, cilantro, cucumber and remaining ? cup almonds. Add 1 cup of the dressing and toss to combine. Taste and season with salt and pepper. Serve with the remaining dressing on the side.

Chicken with Garlic, Chilies, and Peanuts

2 tablespoons soy sauce, divided
4 5- to 6-ounce chicken breast cutlets, pounded to an even 1/4-inch thickness
Ground black pepper
3 tablespoons peanut oil, divided
4 medium garlic cloves, finely grated
1 tablespoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
4 scallions, thinly sliced, white and green parts reserved separately
1/2 cup dry sherry
1/3 cup unsalted roasted peanuts, roughly chopped
2 tablespoons salted butter, cut into 2 pieces

In a medium bowl, combine 1 tablespoon soy sauce and the chicken, turning to coat. Let stand for 10 minutes. Pat the cutlets dry with paper towels, then season with pepper.

In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering.

Add the chicken in a single layer and cook until well browned on both sides, 4 to 6 minutes total, flipping once halfway through. Transfer to a platter and tent with foil to keep warm.

Allow the pan to cool for a couple minutes, then add the remaining 1 tablespoon oil, the garlic, ginger, pepper flakes and scallion whites. Cook over medium, stirring, until the mixture is fragrant, about 30 seconds.

Off heat, add the sherry, the remaining 1 tablespoon soy sauce, half the peanuts and any accumulated juices from the chicken.

Return to medium and cook, scraping up any browned bits, until the sauce is slightly thickened, about 1 minute. Off heat, add the butter and stir until fully incorporated. Pour the sauce over the chicken, then sprinkle with scallion greens and the remaining peanuts.

Stir-Fried Beef and Herbs

2 tablespoons soy sauce
1 1/2 teaspoons finely grated fresh ginger
1 teaspoon cornstarch
1/4 teaspoon white sugar
2 teaspoons grapeseed or other neutral oil
1 pound 80 to 85 percent lean ground beef (not extra lean)
3 Fresno or jalapeño chilies, stemmed, seeded and finely chopped
1 1/2 cups lightly packed fresh mint, roughly chopped
3/4 cup lightly packed cilantro leaves, roughly chopped

In a small bowl, whisk together the soy sauce, ginger, cornstarch and sugar. Set aside. In a nonstick 12-inch skillet over medium, heat the oil until shimmering.

Add the beef and cook, stirring and breaking up the meat into small pieces, until mostly browned but some pink still remains, 3 to 4 minutes.

Add the chilies and soy sauce mixture, then cook, stirring, until no pink remains and the meat is evenly coated, 1 to 2 minutes. Remove from the heat and stir in the mint and cilantro.

Mujaddara (Rice and Lentils with Caramelized Onions)

4 medium garlic cloves, smashed and peeled
4 bay leaves
2 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
Kosher salt and ground black pepper
1 cup brown lentils, rinsed and drained
1 cup basmati rice, rinsed and drained
1/3 cup peanut oil
2 medium yellow onions, halved and thinly sliced
1 bunch scallions, thinly sliced
Plain whole-milk yogurt, to serve

In a large Dutch oven over medium-high, combine 5 cups water, the garlic, bay, cumin, allspice, 1 tablespoon salt and 1 teaspoon pepper. Bring to a boil, then stir in the lentils and reduce to medium. Cover and cook, stirring occasionally and adjusting the heat to maintain a simmer, until the lentils are softened but still quite firm at the center, about 10 minutes.

Stir in the rice and return to a simmer. Cover, reduce to medium-low and cook until the liquid is absorbed and the lentils and rice are tender, about 25 minutes.

Meanwhile, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions and cook, stirring only occasionally at the start then more frequently once browning begins at the edges of the pan, until the onions are deeply caramelized and crisped, 10 to 15 minutes; adjust the heat if the onions brown too quickly. Using a slotted spoon, transfer the onions to a paper towel–lined plate and spread evenly. Sprinkle with ¼ teaspoon salt and set aside; the onions will crisp as they cool.

When the lentils and rice are tender, remove the pot from the heat. Uncover and lay a kitchen towel across the pan, then replace the lid and let stand for 10 minutes.

Using a fork, fluff the lentils and rice, removing and discarding the bay. Taste and season with salt and pepper. Stir in half the scallions, then transfer to a serving bowl. Top with the fried onions and remaining scallions. Serve hot, warm or at room temperature with yogurt on the side.

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 grams) ground cardamom
1/2 teaspoon(3 grams) kosher salt
1/4 cup(32 grams) roasted unsalted cashews, chopped
Lightly sweetened whipped cream, for serving (optional)

Preheat the oven to 350 degrees. Coat the inside of your 9-inch round cake pan with cooking oil spray. Line the bottom with a round of parchment paper, then grease the paper’s surface with the cooking oil spray.

Pour the coconut milk and all its solidified fat into a mixing bowl, whisking thoroughly to emulsify it, as needed.

Combine the semolina and 1/4 cup of the shredded coconut on a rimmed baking sheet, spreading them in an even layer. Toast (middle rack) for 10 to 12 minutes, until the coconut is fragrant and golden at the edges, stirring halfway through the oven time. Transfer to the mixing bowl with the coconut milk and whisk to incorporate. Let the mixture sit for 15 minutes, or until all the liquid is absorbed.

Increase the oven temperature to 375 degrees.

Add the brown sugar, butter, eggs, baking powder, cardamom and salt to the semolina mixture, whisking to form a thin batter. Pour into the prepared pan, then scatter the cashews and the remaining 2 tablespoons of shredded coconut evenly over the surface.

Bake (middle rack) for 28 to 33 minutes, until the top is golden brown and a toothpick inserted at the center comes out clean. The cake’s surface may crack a bit; that’s okay. Cool (in the pan) on a wire rack for 20 minutes, then run a round-edged knife around the edges to loosen it. Invert the cake onto the rack, remove the pan and paper. Turn the cake right side up, onto a serving plate.

Serve warm, or at room temperature, with the whipped cream, if desired.