1 tablespoon minced fresh ginger 1 medium garlic clove, minced 2 tablespoons well-stirred tahini 2 tablespoons white miso 1 tablespoon honey 1/4 cup rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons olive or a neutral oil Salt and Sriracha to taste SLAW 4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps,… Continue reading Sesame-Miso Slaw
Category: Rotisserie Chicken
Orange and Cashew Cabbage Salad with Sesame Dressing
For the dressing 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons sesame oil 2 tablespoons mustard, preferably Chinese or Dijon 1 tablespoon honey 1 tablespoon sesame paste, may substitute tahini 2 teaspoons grated fresh ginger 1 teaspoon chili oil, or more to taste 1/2 cup peanut oil, or another neutral oil Fine… Continue reading Orange and Cashew Cabbage Salad with Sesame Dressing
Glass Noodle Salad with Chicken
Glass noodle salad: 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles (Note 1) 3 cups shredded cooked chicken (about 1/2 store bought roast chicken) (Note 2) 2 packed cups (180g) green cabbage, finely sliced 1 cucumber, cut in half, sliced 3mm / 1/8″ thick on the diagonal 1 carrot, peeled then… Continue reading Glass Noodle Salad with Chicken
Burmese Coconut Noodle Soup
8 oz. (2) chicken breast, cut into small cubes 1 cup coconut milk 2 tbsp. chickpea flour 1 medium onion, diced 3 cloves garlic, minced 2 tsp. grated ginger 2 tbsp. oil 1 tbsp. fish sauce 1 tsp sugar 1/2 tsp. paprika 1/4 tsp. turmeric powder 2 cups chicken stock 8-10 pearl onions Salt to… Continue reading Burmese Coconut Noodle Soup
Burmese Chicken and Garlic Oil Noodles
3 bone-in, skin-on chicken thighs 2 garlic cloves, whole 1/4 inch ginger 2 tbsp. oil 5 garlic cloves, minced a pinch of turmeric powder 3 ounces (2 bundles) dried noodles, 1/8 inch wide, prepared per package instructions 2 tbsp. soy sauce 2 tsp. sugar 2 stalks of green onions, chopped Preparing chicken-flavored garlic oil: Remove… Continue reading Burmese Chicken and Garlic Oil Noodles
Burmese Tamarind Dipping Sauce
1 tbsp. tamarind pulp 5 tbsp. fish sauce 5 tbsp. brown sugar or palm sugar 1 tsp. salt 5 cloves of garlic, minced 4 fresh chilies, chopped 1/2 tbsp. roasted chili powder Handful of cilantro, chopped 3 kaffir lime leaves, chopped Soak the tamarind pulp in 4 tablespoons of lukewarm water for 15-20 minutes. When… Continue reading Burmese Tamarind Dipping Sauce
Nan Gyi Thoke (Burmese Udon Rice Noodle Salad with Chicken Curry)
For shredded chicken: 1 lb. or 3 bone-in skinless chicken legs 4 garlic cloves 1/2 inch thick ginger piece 2 tbsp. fish sauce 3 cup water For chicken curry: 6 tbsp. vegetable oil 1/2 cup chopped onions 1 tbsp. minced garlic 1/2 tsp. turmeric powder 2 tsp. paprika 1 tbsp. fish sauce For garlic chili… Continue reading Nan Gyi Thoke (Burmese Udon Rice Noodle Salad with Chicken Curry)
Burmese Chicken Salad
For the chicken: 3 bone-in chicken thighs, skins and fats saved for later use 1 lemongrass stalk 1/2 inch ginger 3 garlic cloves, peeled 1 shallot, halved 1 1/2 tsp. salt For flavored garlic oil: 3 garlic cloves, minced Skins and fats from the chicken thighs 2 tbsp. oil For salad: 1 cucumber, julienned 1/2… Continue reading Burmese Chicken Salad
Burmese-style Shrimp and Avocado Salad
2 avocados, cut into cubes 2 lbs of shrimps, peeled and deveined 1/2 cup of chopped tomatoes 1/2 cup of sliced cucumber 3 tbsp. chopped cilantro 3 tbsp. peanut powder 2 tbsp. fish sauce 1 tsp. sugar 3 tbsp. lime juice 2 garlic cloves, minced 4 tbsp. vegetable oil Pinch of turmeric powder Salt to… Continue reading Burmese-style Shrimp and Avocado Salad
Burmese Lentil and Glass Noodle Soup
1 cup dried lentils 3 tbsp. vegetable oil 3 tbsp. chopped onions 1 tbsp. minced garlic 1/4 tsp. turmeric powder 4 oz. or 1/2 cup minced chicken/pork/beef 1/2 tsp. paprika 1 tsp. + 1 tbsp. salt 20 fresh curry leaves 7 garlic cloves 4 fresh ginger slices 2 oz. dried bean-thread or glass noodles 1/2… Continue reading Burmese Lentil and Glass Noodle Soup
Egg Drop Soup with Chicken and Sweet Corn
2 tablespoons corn starch 3 tablespoons water 1 3/4 cups chicken broth 1 1/2 cups water 6 oz chicken breast (or ground chicken, chicken thigh), skinless, cut into bite-size pieces 1 can creamy sweet corn 3 dashes white pepper 1/2 teaspoon salt 2 eggs, beaten Cilantro, to garnish Mix corn starch and water in a… Continue reading Egg Drop Soup with Chicken and Sweet Corn
Thai Red Curry Noodles With Vegetables
For the Paste 1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available) 2 cloves garlic, roughly chopped 1 shallot, sliced 1 fresh hot red chile, seeded and roughly chopped 2 tablespoons prepared Thai red curry paste 1 tablespoon coconut oil 1 tablespoon grated fresh ginger 1 lemongrass stalk, tough outer leaves… Continue reading Thai Red Curry Noodles With Vegetables
15-Minute Khao Soi (Thai Coconut Noodle Soup)
4 ounces dry rice noodles 1 tablespoon coconut, peanut or olive oil 1 large shallot finely diced ( or sub half an onion) 2 tablespoons chopped lemongrass 2 garlic cloves, rough chopped 2 tablespoons Thai Red Curry Paste, more for spicier 1/2 teaspoon turmeric – optional pinch cardamom– optional 14-ounce can coconut milk 1 cup… Continue reading 15-Minute Khao Soi (Thai Coconut Noodle Soup)
Brothy Chicken Soup With Hominy and Poblanos
3 tablespoons olive oil 1 large yellow onion, finely chopped 1 large poblano chile, deseeded and finely chopped 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried oregano, preferably Mexican oregano 1/2 teaspoon red-pepper flakes (optional) Kosher salt and black pepper 6 cups homemade or store-bought low-sodium chicken… Continue reading Brothy Chicken Soup With Hominy and Poblanos
Skillet Chicken Potpie (Puff Pastry)
2 pounds bone-in, skin-on chicken breasts or thighs (smaller work better here) Kosher salt and freshly ground black pepper 2 tablespoons olive oil 3 small carrots, thinly sliced (about 6 ounces) 3 celery stalks, thinly sliced (about 6 ounces) 2 garlic cloves, finely chopped 1 medium onion, finely chopped 1 tablespoon thyme leaves, coarsely chopped… Continue reading Skillet Chicken Potpie (Puff Pastry)
Chicken and Herb Salad With Nuoc Cham
2 tablespoons granulated sugar 1 garlic clove, minced 1 bird’s-eye chile or other small hot chile, minced with seeds ¼ cup fresh lime juice (from 2 limes) 3 tablespoons fish sauce 3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken) 2 cups thinly sliced red or green cabbage… Continue reading Chicken and Herb Salad With Nuoc Cham
Panzanella With Watermelon Dressing
For the Dressing 1/2 pound piece of skin-on watermelon, seeds discarded 1/4 cup granulated sugar Kosher salt 2 garlic cloves, peeled and grated 1 tablespoon whole-grain mustard 1 1/2 teaspoons fresh thyme leaves 1/2 teaspoon red-pepper flakes 1/2 teaspoon ground black pepper 1/2 cup white wine vinegar 1/2 cup olive oil For the Salad 1/2… Continue reading Panzanella With Watermelon Dressing
Millet With Corn, Mango, and Shrimp
1 cup millet, toasted Salt 2 tablespoons neutral oil 4 ears fresh corn, shucked, with kernels stripped off cobs 1 tablespoon cumin seeds Freshly ground black pepper 8 ounces peeled shrimp, roughly chopped 1 small red onion, chopped 1 mango or 2 peaches, peeled and chopped 4 cups arugula 1/2 cup basil, chopped Juice of… Continue reading Millet With Corn, Mango, and Shrimp
Toasted Millet Salad With Cucumber, Avocado and Lemon
1/2 cup millet or other grains, such as barley, farro, brown rice or kasha Kosher salt 1/4 cup olive oil 1 tablespoon lemon zest plus ¼ cup juice 1 tablespoon honey Black pepper 1 pound English or Persian cucumbers, quartered lengthwise into ½-inch spears, then cut crosswise into 2-inch pieces 1 packed cup mint leaves… Continue reading Toasted Millet Salad With Cucumber, Avocado and Lemon
Next-Day Turkey (or Chicken) Tikka Masala
For the Marinade 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1 tablespoon paprika 4 teaspoons ground turmeric 1 teaspoon kosher salt 6 cloves garlic, finely grated or pounded in a mortar and pestle 4 teaspoons finely grated fresh ginger 1 cup whole-milk yogurt 4 cups cooked turkey (about 1 pound),… Continue reading Next-Day Turkey (or Chicken) Tikka Masala