Sour Spicy Cold Noodles

12 ounces dried spaghetti (or wheat noodles) 3 1/2 tablespoons light soy sauce 3 1/2 tablespoons Shanghai rice vinegar (or seasoned/regular rice vinegar) 1 tablespoon chili oil (75% oil, 25% flakes, or to taste) 1 tablespoon sugar 1/2 to 1 teaspoon Sichuan peppercorn powder 3/4 teaspoon sesame oil 1/2 teaspoon dark soy sauce 1/4 teaspoon… Continue reading Sour Spicy Cold Noodles

Trini Chicken Curry

2 packets of boneless thighs, chopped into cubes 1/2 cup Trinidadian Green Seasoning (buy at Caribbean store or homemade is best) 1 large onion, chopped 2-3 cherry pepper chopped ( to taste) 1 head garlic, peeled and chopped 2-3 scallions chopped 1/2 bunch cilantro, chopped 3 tbs Trini curry powder Few curry leaves cayenne pepper… Continue reading Trini Chicken Curry

Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives

Chana Chaat

2 cans chickpeas 15 ounce cans 1 small red onion thinly sliced 1 small cucumber thinly sliced 3 tbsp cilantro 3 green chilies thinly sliced 2 tbsp vegetable oil 1 tsp cumin 1 tsp chaat masala 1/2 tsp kashmiri chili powder 2 tbsp tamarind sauce e.g. maggi tamarina 1/2 tsp kosher salt Preheat a skillet… Continue reading Chana Chaat

Kachumber

The salad: 1/2 white onion – coarsely diced 3-4 tomatoes – diced 1/2 large cucumber – diced 1/3 cup cilantro leaves – minced 2 Tbsp mint – minced The dressing: 1/4 tsp kashmiri mild chili powder – or a pinch of cayenne 1/4 tsp cumin powder 2 green finger hot chilies – or 1/2 jalapeño,… Continue reading Kachumber

Thai Cucumber Salad

2 english cucumbers sliced thinly 2 large shallots sliced thinly 2 tbsp fish sauce 1 tbsp lime juice 2 tsp palm sugar jaggery or even white sugar works 1 clove garlic crushed 1/4 cup cilantro chopped 2 thai red chilies sliced thinly 2 tbsp chopped roasted peanuts Combine the fish sauce, lime juice, garlic and… Continue reading Thai Cucumber Salad

Skillet Lemongrass Chicken

500 grams boneless skinless chicken thighs boneless skinless 4 tsp avocado oil Lemongrass chicken marinade: Juice of 1 lemon 1 stalk lemongrass white part only 2 tsp garlic minced 1.5 tbsp brown sugar (for less sweet: use 1 tbsp) 1/2 tbsp regular soy sauce not light or dark! 1 tbsp fish sauce On a chopping… Continue reading Skillet Lemongrass Chicken

Grilled Lemongrass Chicken with Nuoc Cham

4 cloves garlic 1/2 tsp black peppercorns 1 stalk lemongrass, bottom half only, finely chopped 2 Tbsp neutral oil 1 Tbsp fish sauce 1 Tbsp soy sauce 1 Tbsp sugar 2 Tbsp water 1 lb chicken thighs, boneless, skinless Jasmine rice or rice vermicelli, for serving Nuac Cham Dipping Sauce: 1 small garlic clove 1… Continue reading Grilled Lemongrass Chicken with Nuoc Cham

Stovetop Lemongrass Chicken

4 lemongrass stalks, tough outer layers removed, chopped 1 medium shallot, chopped 2 garlic cloves, chopped 1/4 cup fresh lime juice 2 teaspoons fish sauce 2 teaspoons light brown sugar 1/2 teaspoon crushed red pepper flakes 4 6-ounce skinless, boneless chicken breasts, pounded to 1/2-inch thickness Kosher salt, freshly ground pepper 2 tablespoons vegetable oil… Continue reading Stovetop Lemongrass Chicken

Pressure Cooker Cilantro Lime Rice

2 cups vegetable broth 3/4 cup water 2 tablespoons canola vegetable, or grapeseed oil 3 tablespoons juice of lime divided 2 cups long grain white rice Zest of one lime 1/2 cup of fresh chopped cilantro 1/2 teaspoon salt Put the broth, water, oil, 2 tablespoons of lime juice, and rice in the pressure cooker… Continue reading Pressure Cooker Cilantro Lime Rice

Thai Ribs with Whiskey

2 slabs of meaty baby back ribs, weighing between 2½ to 3 pounds each 1 cup dark rum or whisky (tequila works too) 6 large cloves garlic, peeled 2 teaspoons whole white peppercorns 4 cilantro roots or 1/2 cup chopped cilantro stems 3 tablespoons fish sauce 1/4 cup oyster sauce 1/3 grated palm sugar or… Continue reading Thai Ribs with Whiskey

Scallion Rice

5 cups cooked jasmine rice (from 1? cups/300g uncooked) 12 large scallions (rinsed clean and wiped dry) 3 tablespoons neutral oil (ideally, Chinese cai zi you) 1 slice ginger (1/8-inch thick, 1-2 inches/3-5 cm long) 3 cloves garlic (roughly chopped) 1-3 teaspoons green Sichuan peppercorn infused oil (to taste) 1 teaspoon sea salt (to taste,… Continue reading Scallion Rice

Pan-fried Chicken Breast

1 – 1 1/4 pounds boneless skinless chicken breast (about 2 chicken breasts) 2 teaspoons light soy sauce 2 teaspoons oyster sauce 1 tablespoon Shaoxing wine 1/4 teaspoon ground black pepper (or white pepper) 1 tablespoon garlic (finely minced; or substitute 1/2 teaspoon garlic powder) 2-3 tablespoon water 2 teaspoons cornstarch 2 tablespoons oil (any… Continue reading Pan-fried Chicken Breast

Pressure Cooker Thai Braised Pork Ribs (Si Krong Moo Mha Ngean)

For pork: 1 pound (450 grams) Pork ribs (or loin roast) 2 tablespoons (32 ml) Oyster sauce 1 tablespoon (16 ml) Golden mountain green sauce 1 tablespoon (13.5 ml) White soy sauce 1 1/2 teaspoons (6.75 ml) Sesame oil 1 1/2 teaspoons (6.75 ml) Chinese liqueur 1/2 teaspoon (2.25 gram) Chilli powder 1 tablespoon (18… Continue reading Pressure Cooker Thai Braised Pork Ribs (Si Krong Moo Mha Ngean)

Grilled Corn With Peanut Sauce

6 ears fresh corn in their husks 2 tablespoons extra-virgin olive oil or vegetable oil 1/2 teaspoon fine salt 1/4 cup crunchy peanut butter 1/3 cup canned full-fat coconut milk 1 fresh red chile (such as Thai bird’s eye or Fresno), stemmed, seeded and finely chopped 2 tablespoons fresh lime juice 1 1/2 tablespoons low-sodium… Continue reading Grilled Corn With Peanut Sauce

Rice Noodle Salad With Salted Peanuts and Herbs

For the Salad 1 bunch radishes, thinly sliced 1 large carrot, grated 1 1/2 tablespoons rice wine vinegar 2 teaspoons granulated sugar Pinch of fine sea salt 8 ounces pad Thai rice noodles For the Dressing 3 tablespoons lime juice (from about 2 limes), plus more to taste 2 tablespoons grapeseed or other neutral oil… Continue reading Rice Noodle Salad With Salted Peanuts and Herbs

Southern Classic Carrot Salad

1 (8-ounce) can pineapple tidbits, drained (about 1 cup) 1/2 cup golden or brown raisins 1/4 cup mayonnaise or plain yogurt 1 tablespoon honey (optional) 1 tablespoon fresh orange zest, (optional) 6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks In a large bowl, add pineapple, raisins, mayonnaise,… Continue reading Southern Classic Carrot Salad

Classic French Carrot Salad (Carottes Râpées)

3/4 pound medium carrots 1 small shallot, finely diced 2 tablespoons lemon juice 1/2 teaspoon finely grated garlic 3 tablespoons extra virgin olive oil Salt and pepper 2 tablespoons thinly sliced chives Peel carrots and cut into fine julienne. Place in a medium bowl. Put shallot, lemon juice and garlic in a small bowl. Stir… Continue reading Classic French Carrot Salad (Carottes Râpées)

Carrot Salad With Cumin and Coriander

1 pound medium carrots, peeled and cut into thin matchsticks or grated 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice (from 1 lemon) 1 small garlic clove, grated 1/2 teaspoon cumin seeds, toasted and ground 1/2 teaspoon coriander seeds, toasted and ground Pinch of ground cayenne Salt and pepper 2 tablespoons finely diced preserved… Continue reading Carrot Salad With Cumin and Coriander