Slow Cooker Chicken Congee

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

Slow-Cooker Honey-Soy Braised Pork With Lime and Ginger (with Pressure Cooker Variation)

3 to 4 pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut in half 8 large garlic cloves, finely chopped 3 tablespoons minced fresh ginger (from one 3-inch piece) 1 teaspoon red-pepper flakes, plus more to taste 2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus… Continue reading Slow-Cooker Honey-Soy Braised Pork With Lime and Ginger (with Pressure Cooker Variation)

Chili Oil Eggs on Rice

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

Tamarind and Coconut Grilled Chicken

6 chicken thighs or thigh cutlets 1 tbsp tamarind puree 200 ml coconut cream 2 tbsp palm sugar 1 tbsp fish sauce 1 tbsp dark soy sauce 1/2 tsp salt vegetable oil, to grill lime wedges, to serve (optional) cucumber, to serve Dipping sauce: 1 tsp tamarind paste 1 tsp chilli powder 2 cloves garlic,… Continue reading Tamarind and Coconut Grilled Chicken

Fried Shallots

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

Ideas for Fried Shallots

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

Watermelon Salad With Fried Shallots and Fish Sauce

FOR THE DRESSING: 4 medium garlic cloves 2 to 12 fresh Thai bird’s-eye chiles (depending on how much heat you enjoy), stems trimmed (see Tip) 3 tablespoons palm sugar (see Tip) 1/4 cup fish sauce 3 tablespoons freshly squeezed lime juice FOR THE SALAD: 1/2 cup homemade or store-bought fried shallots 3 pounds seedless watermelon… Continue reading Watermelon Salad With Fried Shallots and Fish Sauce

Crispy Fried Shallots

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

Lao Chicken Curry

4 cups coconut milk 1/4 cup yellow curry paste 2 large onions, chopped 4 cloves garlic, minced 1 3-4 pound chicken, cleaned and cut salt to taste 5-6 fresh red or green chilies, sliced diagonally into 2-inch segments 2 stalks lemongrass, sliced diagonally into 2-inch segments 3 medium potatoes, cubed 1 pound long or green… Continue reading Lao Chicken Curry

Go-To Mint-Cilantro Vinaigrette

1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce or Yondu (or a combination) 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Combine all ingredients… Continue reading Go-To Mint-Cilantro Vinaigrette

Pandan Ice Cream

80 grams (3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces 200 milliliters (7 fluid ounces/scant 1 cup) coconut water 200 grams (7 ounces) sweetened condensed milk 200 milliliters (7 fluid ounces/scant 1 cup) double (heavy) cream Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into… Continue reading Pandan Ice Cream

Grilled Tofu

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

Miang Kham Topping

3/4 cup raw peanuts 3/4 cup unsweetened raw coconut flakes 2 tablespoons fish sauce 8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced 1 tablespoon neutral-tasting or melted coconut oil 1 tablespoon minced lemongrass 1 teaspoon sugar 10 lime leaves, thinly sliced (optional) Handful of Thai or Italian basil leaves… Continue reading Miang Kham Topping

Laotian Khao Soi (Coconut Curry Noodles with Pork)

5 dried Thai chiles 1 cup hot water 3 tablespoons canola oil 3 medium garlic cloves, smashed 1 pound ground pork 2 small plum tomatoes, chopped (about 1 1/4 cups) 1/4 cup soybean paste (such as Healthy Boy) 2 tablespoons fish sauce (such as Red Boat), divided 1 tablespoon granulated sugar 1 teaspoon paprika 1… Continue reading Laotian Khao Soi (Coconut Curry Noodles with Pork)

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

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

Mango Salad With Zesty Lime Vinaigrette

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

Smashed Cucumber Salad with Turmeric, Coconut, and Peanuts

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

Summer Mango Salad

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