Tag Archives: Asian

10 Minute storecupboard Miso Ginger Rice Noodle Bowl

This is barely a recipe but I wanted to jot it down so I remember for next time, should I unexpectedly run out of food (again). And maybe this has happened to you too…
This is my go-to dinner when the fridge is empty and I am too tired to go to the store.
It’s very basic, made in a jiffy and good to have on hand just in case.
It does require some pantry items which I hope you have, like chili paste, rice noodles, soy sauce, miso etc…any veggies laying around in the back of your fridge will do.

Serves 2

INGREDIENTS:

  • 2 cups water
  • 4 eggs (or any other protein you may have)
  • 2 tbsp. coconut oil
  • 1 small/medium onion, peeled and chopped fine
  • 3 garlic cloves, peeled, minced
  • 1 tsp. ginger, peeled, grated
  • 1.5 tbsp. soy sauce , more to taste
  • 2 tbsp. miso paste (I used white)
  • 2 tsp. Mae Pranom Thai chili paste (contains shrimp+tamarind)
  • 200 gr/7 oz. thick rice noodles
  • chili flakes
  • cilantro if you have it, which I didn’t…
  • 1 cup Broccoli florets or any other veggies
  • Lao gan ma crispy chili oil for drizzling on top. (The best chili oil in the history of mankind.)
  • 1 tsp. Sesame oil for serving

INSTRUCTIONS:

Heat a large pan or pot with a medium high rim, you’re cooking everything in here so you need the room for stock etc…
Put the kettle on for 2 cups of boiling water.
Place 2 to 4 eggs depending on appetite in a small pan cover with cold water, place on stove and bring to a boil, cook for 5 minutes. Drain, rinse with cold water and peel, set aside. Meanwhile…
Heat 2 tablespoons coconut oil to medium heat,
Add 1 small finely chopped onion, 3 minced garlic and one teaspoon minced ginger.
Cook for 4 minutes, add 2 tbsp. Miso paste, 2 teaspoons shrimp chili paste and a pinch of chili flakes.
Add 2 cup of boiling water, add the rice noodles* and the broccoli, cook for 4 minutes on low heat. Turn off the heat and add some sesame oil.
Season with soy sauce.
Divide into two bowls, add boiled eggs cut in half and drizzle with crispy chili oil. If you have it, use cilantro, sesame seeds, chives or any other toppings you may have lying around. Enjoy!

Thai Peanut Curry with Chicken Meatballs and Zucchini


Curries are always a great hit in our home, whether it’s just us or whether we have guests joining us for dinner. It’s so easy to prepare, everyone loves a Curry and it can be made in advance. This particular Curry is one I make very often because we love Thai Curries and also because it has Peanut butter in it. We love all things Peanut sauce, have you tried our Sate sauce?

TIP: I usually double the sauce and freeze half for later in small containers, it works so well for a quick dinner.

Prep time : 20 min
Cooking time : 20 min
Serves : 4




INGREDIENTS:


Meatballs
• 1 lb./450 gr. Ground chicken
• 1 clove garlic, grated
• 1 tsp. soy sauce
• 1 tsp. fish sauce
• 1 tsp. Thai red curry paste
• Ground pepper
• Grated lime zest, just a little bit

Curry sauce
• 2 tablespoons coconut oil
• 2 medium shallots, minced
• 2 inches fresh ginger, peeled and grated or minced
• 3 garlic cloves, grated or minced
• 1 zucchini in bite-size pieces
• 2 tablespoons Thai red curry paste
• ¼ cup creamy peanut butter
• 1 can coconut milk, 13.5 oz./400 ml.
• 1 tbsp. Palm sugar or brown sugar
• About ½-1 cup water
• 1 tbsp. Fish sauce (adjust to taste)
• Juice of ½ – 1 lime (adjust to taste)
• fresh cilantro, rice and chopped nuts for serving

More Thai ideas: 


INSTRUCTIONS:


1. In a large bowl, add the chicken mince and add the garlic, soy sauce, fish sauce, Thai red curry paste, ground pepper and lime zest. Mix to combine and shape into meatballs about the size of a golf ball, set aside.
2. In a large pot, bring the oil to medium heat. Add the shallots, and cook for 3 minutes, or until translucent. Next add the ginger and garlic. Stir and continue to cook for about 5 more minutes.
3. Now add the curry paste, stir for a minute and add the peanut butter, fish sauce, sugar and coconut milk and water, bring to a simmer. Carefully add the meatballs.
4. Bring to a simmer again and cover partially with a lid, cook for about 15 minutes then add the Zucchini, cover and cook for another 5 to 10 minutes or until Zucchini is bite tender. Check throughout cooking if you need to add more water.
5. Add the lime juice and check the seasoning, add more fish sauce if you want it saltier. I always check that the meatballs are fully cooked by cutting one in half.
6. Serve warm over cooked rice, with more cilantro, lime wedges and some chopped nuts.

Enjoy!

Sticky Sweet Asian Spareribs

These are easy and delicious. Sticky sweet Spare ribs are first simmered to tenderize and then grilled or barbequed to get crispy and sticky. So delicious, you won’t be able to stop eating them.

Serves: 4

Prep time: 10 minutes

Cooking time: 65 minutes approx.

INGREDIENTS:

  • 2 pounds meaty spare ribs, sliced into individual ribs
  • 4 tablespoon dry white wine or Shaoxing
  • 2 tablespoons dark soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons vinegar* See note below
  • 4 tablespoons honey
  • 1/2-1 teaspoon chili paste/sauce such as Gochujang or Sambal Oelek
  • 2 cloves garlic, peeled and grated
  • 1 “/2.5 cm peeled and grated ginger
  • 3/4 tsp. Chinese five spice
  • 6  tablespoons water
  • 1 tablespoon corn starch + 1/2 cup water 
  • Sesame seeds, optional

INSTRUCTIONS:

Heat a large pan over medium-high heat. Season spareribs with salt and pepper. Add enough of the sparerib pieces to the pan, fat sides down, to fit in a single layer. Cook 10 minutes or until browned, turning once. Transfer to a plate. Repeat with remaining pieces. Discard fat.
Meanwhile, in a large pot stir together wine, soy sauce, hoisin, vinegar, honey, chili paste, garlic, ginger, five spice and water until mixed.

Return all ribs to the pot with any juices. Bring to a simmer, stirring to coat ribs. Reduce heat. Simmer, covered, for 45 minutes or until ribs are just tender, stirring once or twice, adding a little water if necessary.

Pre heat oven to 450 F / 200 C . Remove ribs onto a oven safe rack/baking tray and bake for 20 minutes until dark , crunchy and sticky. Brush with additional marinade half way.

Meanwhile make a slurry with the cornstarch and water, add this to the pot and simmer for a few minutes to thicken the sauce. Serve alongside the spare ribs. Sprinkle with sesame seeds if desired. I like to serve this with some stir fried broccoli, with some chili and garlic. Enjoy!

  • *Vinegar is essential, as it tenderizes the meat and also renders out excessive fat.
  • Chinese Spring Rolls with three dipping sauces

    SPRING rolls春捲
    chūn juǎn

    These are great as a party food or also as a finger food for movie night. We even have them for dinner and serve them with some cucumber sticks or salad. Either way they’re delicious and a real crowd pleaser too. And really not as difficult as they may seem.
    The vegetables are adjustable to whatever you may have lying around in your fridge or whatever is in season, add any of the following, the total should come up to one pound of vegetables approximately for this recipe. At least 4 or 5 different kinds is best. The ones marked with an asterix are the vegetables I have used in my Spring Rolls.

    carrots*, shredded or cut into sticks
    bamboo shoots
    shiitake (soaked and stem removed)
    chestnut mushrooms*
    cabbage, shredded*
    paksoi*
    sugar snap peas*,
    green beans
    finely sliced red bell pepper
    onions*,
    beans sprouts*,
    peanuts,
    basil,
    cilantro*,

    PREP TIME : 30 MINUTES
    COOKING TIME: 15 MINUTES
    MAKES : 10 MEDIUM OR 20 SMALL

    INGREDIENTS SPRING ROLLS:
    4 oz. rice noodles soaked
    1 tbsp. vegetable oil for frying, divided
    1 lb. mixed vegetables
    1 tsp. grated ginger
    2 cloves garlic, sliced
    1 tablespoon Shaoxing wine or dry white wine
    2 tbsp. soy sauce
    1 tbsp. Ketjap Manis
    1 tsp. Sambal Oelek or more
    1 teaspoon sesame oil
    black pepper, to taste
    2 tsp. Boemboe Sate (sate seasoning)

    For the meat or tofu:
    • 8 ounces ground pork/chicken or scrambled tofu
    • ¼ teaspoon salt
    • ½ teaspoon sesame oil
    • 1 teaspoon Shaoxing wine or white wine
    • 1 tbsp. black bean sauce
    • ¼ teaspoon white pepper

    FOR WRAPPING:
    1 package 8″ square spring roll wrappers
    • 1 tablespoon cornstarch, dissolved in 1 tablespoon water for sealing the spring rolls
    • Canola, peanut or vegetable oil, for frying

    Chinese Spring Rolls6

    DIPPING SAUCES;
    Sate Sauce:
    • Sate sauce see Chicken Saté (Saté Ajam)

    Sticky Red Chili Sauce:
    • 1 tbsp. Lemon juice
    • 1 tbsp. honey or agave if vegan
    • 1 tbsp. sambal oelek
    • 4 tbsp. Ketchup
    • 1 tsp. sesame oil
    Mix all the ingredients in a bowl.

    Garlic Lime Cashew Sauce:
    • 1/2 cup raw cashews, soaked in boiling water for one hour, drained
    • 1/4 cup water or more
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon lime juice, or to taste
    • 1 tbsp. aple cider vinegar
    • 1 tsp. maple syrup
    • 1 heaping teaspoon tahini
    • 1 small garlic clove
    • 1 teaspoon garlic powder
    • 1/2 tsp. onion powder
    • salt and pepper, or to taste
    Mix in a high speed blender until smooth.

    Chinese Spring Rolls6

    INSTRUCTIONS SPRING ROLLS:
    1. Place the noodles in a large bowl, cover with boiling water and leave for 2 minutes. Drain, rinse under cold water, then set aside.
    2. Heat a large frying pan or wok, add half the oil.
    3. When hot, add the meat or tofu to the pan and fry for a few minutes, adding the seasoning after the first minute, cook until cooked thru. Transfer to a large bowl.
    4. Put the pan back on the heat and add the remaining oil.
    5. Add the vegetables when hot and stir fry for 5 minutes approximately. After the first minute of cooking you add the spice mix and the remaining ingredients. Tossing to coat everything.
    6. Place into the bowl with the rice noodles.
    7. Toss everything together.
    8. In a small bowl, blend the cornflour and 2 tablespoons of cold water.
    9. Next, lay two spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
    10. Spoon 3 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
    11. Lay the finished rolls on a large plate that has been oiled lightly and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
    12. Heat the oil in a large wok or saucepan over a medium heat.
    13. Carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
    14. Serve with the dipping sauces.

    Enjoy!
    Myra XO