Looking for some good fortune this holiday season? These chocolate dipped holiday fortune cookies are a huge hit every year. I couldn’t resist reposting this fun recipe because the cookies are so unique. Make these and you’ll be the talk of the Holiday Cookie exchange I like to package them up in holiday themed Chinese take-out containers. They have a great selection at Cost Plus World Market. They’re also great to bring to parties because they make the perfect hostess gift. The best part is that the don’t require any baking and kids love to help out making their own creations.
I also like to use a variety of colorful sprinkles and bits of toffee as well. You can even put candy canes in a food processor to make a candy cane dust. It’s pretty and so yummy sprinkled on white chocolate dipped fortune cookies. Use your imagination and create your own signature toppings like finely chopped macadamia nuts mixed into white chocolate or a dusting of edible gold dust which is beautiful against a coat of dark chocolate. You can buy Candy Melts candy coating at Michael’s Craft Stores and readily available at grocery stores around the holidays.
Happy Turkey Day everyone! I don’t know about you, but in addition to planning the big Thanksgiving menu I have to think about two other meals to make while my in-laws are in town. We usually host a make your own pizza night (because the kids love that) and an Asian night (duh). From Uncle Andy and Grandma Nance to the grand kids and Aunt Emily, these coconut shrimp are a huge hit with everyone in the family and I couldn’t resist re-posting these beauties. Crunchy, sweet and succulent, this is an easy recipe and great to make ahead. You can just toss them in an oil bath as your guests arrive. I like to serve these with some bubbly or an Asian beer like Tsiang Tao or Kirin. Make sure to make an extra batch or two because they seem to fly off the plate. The orange lime sauce is equally as addicting and pairs beautifully with the shrimp. Continue reading “Coconut Shrimp with Orange Lime Sauce” »
I recently met my friend Susie at Lukshon Restaurant in Culver City and we had the most delicious, melt-in-your-mouth braised pork belly lettuce wraps with a sweet, sour and salty hot sauce. The luxurious and rich pork belly was brilliantly paired with bright sauce bursting with Southeast Asian Flavors. I felt inspired to try my own version of it. If you’ve never made braised pork belly before, don’t worry. It’s not hard at all but it does take a some time so I wouldn’t plan to make this on a busy weeknight. Better saved for a weekend when you can truly savor the results of this amazing dish. I adapted Ching He Huang’s (Cooking Channel) method to braise the pork belly and created my own dipping sauce made with fish sauce, fresh ginger, sesame oil, brown sugar and lime juice. I also swapped out the crispy pig ears garnish (not really prepared to take on frying pig ears this week!) with crispy fried shallots. You can find premium sesame oil in the gourmet section of Cost Plus World Market.
- CRISPY FRIED SHALLOTS:
- 2 shallots, sliced thinly
- vegetable or corn oil
- PORK BELLY:
- 1 1/2 pounds fresh pork belly, with skin
- 1 tablespoon canola oil
- 1 tablespoon dark soy sauce
- 1/2 cup vegetable stock
- 4 tablespoons light soy sauce
- 1 heaping tablespoon brown sugar
- 1 tablespoon Shaohsing rice wine or dry sherry
- 1 tablespoon canola oil
- 1-inch fresh ginger, peeled and grated
- 1 tablespoon Sichuan peppercorns
- 2 star anise
- butter lettuce leaves
- shredded red cabbage and napa cabbage
- thinly sliced scallions for garnish
- Dipping Sauce:
- 2 teaspoons fresh minced ginger
- 2 teaspoons brown sugar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 1/2 teaspoon Asian chili-garlic sauce, such as sambal oelek
- 1/4 cup olive oil or canola oil
- 1 teaspoon dark sesame oil
- Make the crispy fried shallots: Toss the shallots (make sure they are still moist) in flour. Heat a deep skillet with oil to 160 degrees. Fry the shallots for 12-14 minutes or until golden brown. Drain on a paper towel lined cookie sheet. Set aside.
- For the pork belly: Bring a Dutch oven or heavy-bottomed pot of water to a boil. Add the pork belly and simmer for 30 minutes. Remove from the pot, rinse under cold water and then dry with some paper towels. Slice the pork into 3 even pieces and set aside.
- Heat a wok over high heat and add the oil. When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown. When the pork is browned, add the dark soy and stir-fry for another 2 minutes. Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer.
- For the sauce: In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside. Reheat the wok and add the peanut oil. When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds. Add in the sauce and bring to a boil. Remove from the heat and pour the sauce over the pork.
- Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil. Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours. Check the pot occasionally to be sure that the water hasn't completely evaporated. Remove from heat and let sit for 10 minutes.
- Meanwhile, make the dipping sauce. Whisk all of the dipping sauce ingredients together in a bowl.
- Slice the pork belly into 1" x 2" slices. Place some of the shredded cabbages in a butter lettuce leaves. Place pork belly pieces on top of the cabbage. Garnish with scallions and reserved crispy fried shallots. Serve immediately with dipping sauce.
“Without the sour, the sweet wouldn’t be as sweet.” I just love that quote. We’ve had our share of sour lately (I won’t go into it but we were left nanny-less in the middle of throwing several book launch parties). In the scheme of things though (especially after hearing about the hurricane in the Philipines), I need to remind myself that life is pretty darn sweet. All my thoughts on the sweet and sourness of it all inspired me to post my mother’s famous Sweet and Sour Chicken recipe. Tender pieces of chicken are coated in a delicate batter, flash fried and then tossed in tangy, sweet and flavorful glaze. Combined with tomatoes, pineapple and bell pepper, this recipe will win raves from kids of all ages in your family.
As we “fall” back this weekend, I thought I’d post something hearty, soul-satisfying and sear-iously delicious. A simple combo of ginger, garlic, soy sauce, honey, sesame oil and rice vinegar is whisked together for the marinade. You can find premium sesame oil in the gourmet section at Cost Plus World Market. It’s so easy you can whip this together on a hectic weeknight. I use flank steak for this recipe because it’s lean, flavorful and affordable. Now here’s my ancient Chinese secret: sprinkle the flank steak with baking soda and let it sit for an hour or so and then rinse it off before marinating. This is how Chinese restaurants create the most tender, almost silken-like beef dishes. The baking soda actually breaks down the proteins and improves the texture of the steak. Try it and I promise you’ll be using the baking soda trick for everything from fajitias to stir-fries. If it’s too cold right now to grill where you live, then simply broil for 3-4 minutes per side. And remember, always slice against the grain for the most tender results! Continue reading “Grilled Asian Steak” »
Besides the Real Housewives of ______ (fill in the blank), Walnut Shrimp is my guilty pleasure. If you’ve had this crispy, creamy, sweet and citrusy dish with prawns and crunchy honey glazed walnuts, you know exactly what I mean. This is not an everyday recipe I make on busy weeknights. It takes some extra steps and is pretty indulgent so it’s something I make on weekends or for a dinner party. That’s not to say kids won’t love it. Kids of all ages gobble up this addictive and amazingly delicious dish. Believe it or not, the lusciousness of this dish comes from a combo of condensed milk, mayonnaise and fresh lemon & lime juice. I like to get my garlic salt from Cost Plus World Market in gourmet section. It’s a terrific blend of sea salt and garlic. Sweet, tart, crispy and nutty…Try this recipe and you’ll be hooked!
- 1 egg white
- ¼ cup cornstarch
- 1/8 teaspoon baking soda
- 1/8 teaspoon garlic salt
- 4 cups + 1 teaspoon vegetable oil, divided
- 1 lb extra-large shrimp, peeled and deveined
- ½ cup sweetened condensed milk
- ¼ cup mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons freshly squeezed lime juice
- ½ cup store-bought candied walnuts
- In a small bowl, mix together the egg white, cornstarch, baking soda, garlic salt and 1 teaspoon vegetable oil to a smooth paste. Add the shrimp and blend to coat very well.
- In another small bowl, mix together the sweetened condensed milk, mayonnaise , and lemon and lime juices until smooth. Set aside.
- In a wok or large deep skillet, heat the remaining 4 cups vegetable oil to 350°F. Deep fry the shrimp until light brown, 3 to 4 minutes, turning as necessary. Remove from the oil. Increase the oil temperature to 375° F. Cook the shrimp for 1 more minute and remove; drain well on paper towels.
- Pour the mayonnaise mixture over the shrimp and stir until well covered. Place onto a platter, sprinkle the candied walnuts on top and serve immediately.
We just got back from NYC for a fabulous launch party for my new cookbook, “Everyday Thai Cooking”! Over 100 guests enjoyed yummy appetizers from the cookbook including these amazing Thai Crab Cakes I’m going to share with you today. Here I am with my sous chef, Stacy Mears, minutes before the guests arrived. We also served Chiang Mai Chicken in Lettuce Cups, Summer Rolls, Chicken with Spicy Peanut Sauce and Panaeng Curry Meatballs. Continue reading “Thai Crab Cakes” »
I couldn’t resist posting the pic of me and the First Family! It just arrived in the mail. It’s from my appearance in April at the annual Easter Egg Roll on behalf of City of Hope and its Super Foods initiative. I made Thai Chicken Lettuce Cups made with the cancer-fighting mushrooms. I loved teaching families how to incorporate these healthy foods into their diets in fun and creative ways. Meeting the Obamas was an incredible experience and they were even more awesome than you could imagine!
I’m also sharing this recipe again which I made at the White House for these super yummy Thai Chicken Lettuce Cups. This recipe is in my new cookbook, “Everyday Thai Cooking” but I adapted it for young kids by omitting the Thai chilies as well as adding the Super Food mushrooms.
- 2 tablespoons oil
- 2 teaspoons peeled and minced fresh ginger
- 1 garlic clove, minced
- 1 tablespoon minced lemongrass
- 1/2 pound ground chicken
- ¼ cup canned chopped water chestnuts, rinsed and drained
- ¼ cup finely chopped white button mushrooms
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped green onion, white and green parts
- 1 tablespoon fish sauce (nam pla)
- salt and freshly ground black pepper to taste
- 8 large butter lettuce leaves
- - See more at: http://www.thesweetandsourchronicles.com/thai-recipes/thai-chicken-lettuce-cup-recipe/#sthash.xvX0kjsC.dpuf
- Heat the oil in a wok or skillet on moderately high heat. Add the ginger, garlic and lemongrass and stir-fry until fragrant, about 30 seconds. Add the ground chicken and stir-fry for 4 minutes. Add the water chestnuts and mushrooms and stir-fry for 2 minutes.
- Add the cilantro, green onion, fish sauce and stir-fry for 30 seconds. Season to taste with the salt and pepper. Dish out and transfer to a serving bowl.
- Serve chicken mixture with lettuce leaves and allow guests to form their own wraps.
- - See more at: http://www.thesweetandsourchronicles.com/thai-recipes/thai-chicken-lettuce-cup-recipe/#sthash.xvX0kjsC.dpuf
I just landed in NYC and I’m so excited to be here for my book signing event at the fabulous Ngam Restaurant in the East Village. The gorgeous and talented Chef Hong Thaimee contributed her amazing Winter Squash Curry recipe to my new cookbook, “Everyday Thai Cooking” and is graciously hosting a book signing for me this Wednesday at her restaurant. Please come by and enjoy cocktails and appetizers from my new book.
Can’t wait to see and meet my NYC blog friends in person!! Here’s a few pix of Ngam…
And some amazing dishes from her menu…
My friend Simon is a fellow food blogger who created the blog Rice & Sticks. Simon has a passion for Asian cuisine and traveling and it comes through with flying colors in his gorgeous photography and sumptuous recipes. Simon took private culinary classes in royal Thai cuisine at the Blue Elephant restaurant in Bangkok. He believes cooking is a learning process that never ends, “Like “mam” my culinary teacher taught me, It’s all about putting our hearts into what we do. Good food have to be simple, quick and made from scratch.” Simon generously offered to share his Stewed Duck in Tamarind Sauce with us today. Woot Woot!
Hi everyone, this is Simon from Rice & Sticks (@RiceAndSticks). I appreciate this opportunity to be guest posting for, The Sweet and Sour chronicles. I’m going to share with you a lovely, simple duck dish called Ped Toon Nam Ma-Kham, which translates to Stewed duck with tamarind sauce. This dish is not that famous in western Thai restaurants, but is worth trying to make at home as an alternative to the regular green curry or Pad Thai. If duck happens to be too expensive, a great substitute is boneless chicken thighs. Using canned tamarind pulp is fine, but make sure to choose a brand containing only tamarind pulp and water. Singha beer and steamed Chinese bread or jasmine rice works best as an accompaniment. Time to bring your family one step closer to heaven.
- 250 grams/8 oz boneless duck meat (cut into bite size pieces across the fibers)
- 5-6 pieces of dried Chinese mushrooms soaked in water until soft (optional)
- 120 grams/4 oz chest nuts (optional)
- Spice paste
- 6 coriander roots
- 6 cloves garlic
- 2 teaspoon white pepper
- 2 pieces of star anise
- 2 x 1 in/2.5cm cinnamon stick
- Sauce Ingredients
- 1 tablespoon vegetable oil
- 4 tablespoon tamarind pulp
- 3 tablespoon palm sugar
- 1 tablespoon fish sauce (or to taste)
- 1 tablespoon light soy sauce
- 2 teaspoon dark sweet soy or Indonesian kecap manis
- 2 cups/4 dl chicken stock
- 2 teaspoons of honey
- In a mortar: Pound garlic, coriander root, white pepper, star anis and cinnamon sticks together to a fine paste.
- On medium high heat in a saucepan: Stir-fry the paste in vegetable oil until aromatic. Pour in the chicken stock and bring to a boil. In a separate container: Pass the stock base through a sieve. Return the stock into the saucepan and bring back to a boil. Add fish sauce, honey, palm sugar, soy sauce, dark soy and tamarind pulp.
- Add in the duck meat, dried mushrooms and chestnuts. Lower the heat and allow simmering for 20 minutes or until gravy thickens.