Lemongrass Basil Shrimp Recipe
I just made this quick and easy Lemongrass Basil Shrimp recipe during a test shoot for a new digital interactive cooking platform called NOM (coming soon across all your mobile devices)! Thanks to any of you that participated in the test!! This dish is loaded with complex flavors from the fish sauce, lemongrass, kaffir lime leaf and Thai Basil so it’s filled with delicious flavors but won’t weigh you down. You can substitute lemongrass with a bit of lemon rind. I highly suggest finding and using fresh lemongrass if you can because it lends a wonderful lemony and woodsy note to the dish without the acidity or sharpness of a lemon. Frozen lemongrass or lemongrass sold in a tube (you can find it in the produce section of grocery stores) are great options as well. A for the kaffir lime leaves, they are optional because I know they’re not easy to find (many Asian stores do carry them) but if you buy a pack just know that you can freeze the rest and use as needed. I get my premium soy sauce for this dish in the gourmet section of World Market. Substitute the soy sauce with tamari for a gluten-free version of this dish.
- 10 oz. medium-sized shrimp, peeled and deveined
- 1/2 teaspoon dark sesame oil
- 1/2 teaspoon all-purpose cornstarch
- Pinch of white pepper
- 2 Tablespoons high heat cooking oil
- 4 Tablespoons minced lemongrass
- 1 glove garlic, minced
- 1 small shallot, thinly sliced
- 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
- 2 kaffir lime leaves, finely sliced (optional)
- 1 teaspoon soy sauce
- 1 1/2 teaspoons sugar
- 1 cup fresh Thai or Italian basil
- Toss the shrimp with the sesame oil, all-purpose cornstarch and pepper in a small bowl. Cover and refrigerate for 10 minutes.
- Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the lemongrass, garlic, shallots and chilies until fragrant, about 30 seconds. Add the shrimp and stir-fry until the shrimp turns pink.
- Add the kaffir lime leaves (if using), soy sauce, fish sauce and sugar and stir-fry for about 2 minutes, or until the shrimp is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until basil is wilted. Dish out and serve immediately with hot jasmine or brown rice.
Stir-Fried Chili Tamarind Veggies
I don’t know about you, but I’m still struggling with the couple of extra pounds I put on over the holidays. I blame it on the Fried Chicken, Fried Green Tomatoes, Chicken Pot Pie and Peach Cobbler we devoured at Mary Mac’s while visiting my sister Jeanie in Atlanta (not to mention the elaborate dinners my siblings and I cooked every night). Since we got back, I’ve been feasting on this clean and delicious Stir-Fried Chili Tamarind Veggie dish from my cookbook “Everyday Thai Cooking” and I’m almost back to my fighting weight. LOL. I love it because it’s loaded with tons of flavor from the ginger, Thai basil, fish sauce, srircha sauce and tamarind but has very little fat. I blanch the snow peas and broccoli so each bite if tender crisp. I get my tamarind concentrate in the gourmet section of World Market. You can substitute tamarind concentrate by using lemon or lime juice with a touch of brown sugar. Add some tofu for a protein boost! Continue reading “Stir-Fried Chili Tamarind Veggies” »
Want to bring some Good Fortune to the holiday season? Try whipping up a batch of these fun and festive chocolate dipped holiday fortune cookies for your friends and family (btw – Santa loves these too)!
For convenience, I use store-bought fortune cookies for this holiday fortune cookie recipe and buy holiday cookie toppings at the grocery store. Crush candy canes in your food processor for a minty surprise. You can buy candy coating, like Candy Melts at craft stores like Michael’s. This is a great activity for kids of all ages especially when it’s too cold to go outside. Continue reading “Holiday Fortune Cookies” »
Honey Srircha Chicken Lollipops
Looking for a way to spice up your holiday party? Well hop on board the Goodship Honey Srircha Chicken Lollipop! I created this delicious honey srircha glaze for a chicken wing recipe and decided to toss some chicken meatballs seasoned with lime juice, ginger, cilantro and scallions. The result is a honey srircha masterpiece. Each bite of Honey Srircha Chicken is bursting with sweet, spicy, buttery and savory flavors and trust me, they’ll be the hit of your holiday bash. Feel free to use beef, turkey or pork in place of the ground chicken. Do ahead tip: Make a large batch of meatballs, bake them, let cool and then put them in the freezer. A life saver for last minute entertaining. I like to buy premium Srircha sauce for the Honey Srircha Chicken Lollipop recipe in the gourmet section of World Market. Continue reading “Honey Srircha Chicken Lollipops” »
Bulgogi Pizza Recipe
I was inspired to create this bulgogi pizza recipe when my hubby Matthew and I were devouring a giant platter of Korean Fried Chicken Wings in LA’s K-town. The Korean fried chicken wing glaze is the perfect balance of sweet-hot thanks to the gochujang paste (Korean fermented red pepper paste) and honey. I just couldn’t resist trying it as my bulgogi pizza recipe sauce base for my free spirited take on Korean style pizza. I marinated the beef in classic bulgogi ingredients, pan-fried it and then topped on sauced flat bread with mozarella cheese, kim chee and scallions. I think you’re going to love it! You can find gochujang at Asian markets or try this garlicky version of gochujang in the gourmet section of World Market.
- 1/4 cup soy sauce
- 2 tablespoons pureed kiwi fruit
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon roasted or toasted sesame seeds
- 2 medium garlic cloves (crushed)
- 1 teaspoon fresh minced ginger
- 1 teaspoon srircha sauce (optional)
- 3 green onions (chopped, including greens)
- Stir-fry ingredients:
- 2 pounds sirloin steak, sliced paper thin against the grain
- 2tablespoons canola oil
- 3 cloves garlic
- 3 tablespoons minced fresh ginger
- 3 tablespoons. soy sauce
- 3 tablespoons gojujang (Korean chile paste)
- 1 1⁄2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- ½ cup kimchee, sliced thinly
- 1 cup shredded mozzarella cheese
- ¼ cup finely chopped green onions
- store bought flat bread
- Pre-heat oven to 400 degrees
- Mix ingredients (except meat) in bowl and set aside for 20 minutes. Place the sliced meat into a resealable gallon size storage bag. Pour the marinade over the meat. Place in refrigerator for one hour (any longer and the beef will become mushy).
- While the beef is marinating, make the sauce: Puree all sauce ingredients in a food processor until blended. Set aside.
- Heat a wok or skillet over medium-high heat. Add the oil and swirl to coat. Stir-fry the beef until browned and to desired doneness. Set aside.
- Spread the sauce mixture evenly onto the flat bread. Place beef slices, cheese and kim chee evenly over the sauce. Sprinkle with green onions. Bake in pre-heated oven for 10-15 minutes or until cheese is melted. Serve immediately.
Chap Chae (Korean Noodles) Recipe
October 6th is National Noodle Day so use your noodle and whip up this delicious and easy Chap Chae (Korean Noodles) recipe! Chap Chae is a popular Korean noodle dish which is delicately seasoned with soy sauce, garlic, sugar, sesame oil and scallions and is oh, so flavorful. You can substitute the beef with any protein you’d like or throw in some tofu for a vegetarian version. Also, great for leftovers like the the roast chicken you had for dinner last night. Just shred the chicken and throw it in at the end. They’re divine paired with a Korean BBQ dish or served as a one-pot meal. You can find Chap Chae dried sweet potato noodles at the gourmet section of World Market. You can also use dried cellophane or glass noodles as a substitute.
- 8 oz sweet potato noodles or dried cellophane noodles (might be called glass noodles or Chinese vermicelli)
- 1 small white onion, sliced thinly
- 2 cloves garlic, minced
- 6 oz filet mignon, sliced into thin strips
- 1/2 pound baby spinach, parboiled
- 1 carrot, cut into matchsticks and parboiled
- 2 scallions, finely chopped
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp sugar
- toasted sesame seeds for garnish
- Cook noodles according to package directions.
- Heat a wok or large skillet over medium high heat. Add 1 tbsp of the oil and swirl to coat. Add the onion and garlic and stir-fry until fragrant, about 30 seconds. Add the beef and stir-fry for 1 minute.
- Add the remaining oil and then the vegetables and scallions. Stir-fry for 3-4 minutes. Add the sesame oil, soy sauce and sugar. Toss to coat for 30 seconds. Dish out onto a platter and garnish with sesame seeds.
Green Curry with Prawns
There’s nothing like coming home to a house filled with the complex and layered aroma of a green curry dish. I know it sounds complicated but this Green Curry with Prawns recipe is so easy even my seven year-old daughter Becca knows the steps, “Hey mom, aren’t you supposed to add the shrimp now?” I like Mae Ploy curry pastes which I always keep on hand for a quick, yet exotic and flavorful dinner. You can find it in the gourmet section at World Market. If you can’t find fresh lemongrass try the kind from a tube available at many grocery stores. It’s a great substitute!
- 1 tablespoon high-heat cooking oil
- ¼ cup finely chopped green onion
- 1 garlic clove, minced
- 1 shallot, finely sliced
- 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
- ¼ cup minced lemongrass
- 1 tablespoon green curry paste
- 1 cup coconut milk
- ½ cup chicken stock
- 1 tablespoon fish sauce (nam pla)
- 3 kaffir lime leaves, torn in half (optional)
- ¼ teaspoon black pepper
- 1 teaspoon palm sugar or brown sugar
- 6 cherry or grape tomatoes, quartered
- 10 oz medium shrimp, peeled and deveined
- finely chopped fresh cilantro for garnish
- lime wedges
- Heat oil in a medium saucepan over medium-high heat. Add green onion, garlic, shallot, chili, lemongrass and sauté until fragrant, about 1 minute. Reduce heat to medium. Add the roasted green curry paste and stir-fry, stirring to break it up, about 1 more minute. Add coconut milk, chicken stock, fish sauce, kaffir lime leaves, black pepper and palm sugar; bring to a gentle boil. Add tomatoes and cook for 2 minutes. Reduce heat to medium-low and bring to a simmer. Add shrimp and simmer until cooked through, about 3 minutes. Dish out and serve with jasmine rice. Garnish with cilantro and lime wedges on the side.
Chocolate Dipped Fortune Cookie Recipe
September 13th is National Fortune Cookie Day! In honor of this fun holiday, here is a Chocolate Dipped Fortune Cookie recipe. All you do is take store bought fortune cookies, dip them in chocolate and then decorate them with colorful and yummy toppings. The exact origin of fortune cookies is a bit of a mystery. Some say they were invented in the early 1900’s by Makoto Hagiwara, a Japanese immigrant who based them on the Japanese cookie, tsujura senbei . Others insist that Cantonese immigrant David Jung, founder of the Hong Kong Noodle Company in Los Angeles invented them around 1918. Whatever the origin, these fun and festive cookies are share to bring good fortune to you and your family!
- 24 fortune cookies
- 2 cups white candy coating, such as Candy Melts
- 2 cups dark chocolate candy coating, such as Candy Melts
- Various sprinkles and chopped nuts
- Place white candy coating and dark chocolate candy coating in separate ceramic bowls. Heat white candy coating at 30 second intervals in the microwave, stirring between each interval until melted and smooth. Set aside. Repeat steps with dark chocolate candy coating. You may use a double boiler alternatively to melt candy coating.
- Line a cookie sheet with parchment paper or wax paper. Place toppings in individual small bowls. Dip each cookie in either white candy coating or dark chocolate candy coating. Decorate with toppings as you desire. Place on cookie sheet. Once cookie sheet is full, place in freezer for 5 minutes to set. Store in an airtight container.
Lemongrass Chicken Curry Recipe
I recently received a request (thanks Julie!) for a green curry paste recipe made from scratch. I debated on whether or not I should include a recipe for homemade green curry paste in my last cookbook, “Everyday Thai Cooking” but ultimately chose not to as many people I know would rather buy store bought for convenience. In hindsight, I probably should have included it because it’s pretty simple to make. This green curry paste is the backbone of my Lemongrass Chicken Curry Recipe. Use the leftover curry paste to drizzle over grilled shrimp, rice, noodles or anytime you feel like curry in a hurry!
It’s really just a matter of being organized and getting all the ingredients prepped and lined up. You can probably find most of the ingredients you need at the local grocery store but you may need to venture out to an Asian market for some shrimp paste, Thai basil as well as kaffir lime leaves. You may substitute the shrimp paste with an extra tablespoon of fish sauce. You can also substitute Thai basil with Italian basil in a pinch. If you can’t find kaffir lime leaves, just leave them out. Your Lemongrass Chicken Curry will still be delish!
The ingredients are then thrown into your food processor. Blend until a paste forms. Wow, doesn’t that look easy? And guess what? It really is.
Voila! There you have it, authentic green curry paste in a matter of a few minutes. Now that you have mastered green curry paste from scratch, you can whip up a yummy Lemongrass Chicken Curry dish in minutes!
- Green Curry Paste:
- 1 Thai chili, thinly sliced with seeds removed for less heat
- 1 large shallot, sliced thin
- 3-4 garlic gloves
- 5-6 slices fresh peeled ginger
- 1 stalk fresh minced lemongrass , minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tsp. shrimp paste
- 1 cup fresh cilantro, roughly chopped
- 1/4 teaspoon white pepper
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon freshly squeezed lime juice
- 1/3 cup coconut milk
- Chicken ingredients:
- 2 tablespoons high-heat cooking oil, divided
- 2 cloves garlic, minced
- 1 tablespoon finely chopped shallots
- 4 tablespoons minced lemongrass
- 1 fresh Thai chili, finely sliced
- 1 1/2 tablespoons fish sauce
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon brown sugar
- 10 ounces skinless, boneless chicken thigh, cut into cubes
- 1/2 cup chicken stock
- 1 cup coconut milk
- 3 tablespoons finely chopped fresh cilantro leaves
- Crushed roasted peanuts
- Place the ingredients in a food processor. Blend until a paste forms. Set aside 1 teaspoon and cover and refrigerate the remaining paste.
- Heat 1/2 of the oil in a wok or skillet over medium heat. Add 1 teaspoon of the green curry paste and stir-fry for 1 minute. Increase heat to medium-high. Add the garlic, shallots, lemongrass and chili and stir-fry until fragrant, about 30 seconds.
- Add the fish sauce, pepper and palm sugar and stir-fry about 1 minute. Add remaining oil and chicken and stir-fry for 3-4 minutes. Add the chicken stock and coconut milk.
- Bring to a boil and reduce heat immediately to medium-low. Simmer for 4-5 minutes or until chicken is cooked through.
- Add fresh cilantro leaves and stir to combine. Dish out and serve immediately with jasmine rice. Garnish with peanuts.