I had such an amazing time making this refreshing and gorgeous Thai Salad from my cookbook, Everyday Thai Cooking, on Hallmark Channel’s Home & Family show the other day! It’s filled with vibrant colors and interesting textures from the purple cabbage, coconut, green beans and crushed peanuts. And then there’s the dressing…wow! The yummy salad ingredients are tossed with canola oil, lime juice, fish sauce, sesame oil, brown sugar, ginger, chili-garlic sauce and topped with chicken which has been marinated in lemongrass and other sweet, sour, salty and hot ingredients and then broiled. You can grill the chicken if you prefer or swap out with beef, shrimp, pork or tofu. Substitute the soy sauce with tamari or liquid aminos (I like the Bragg brand) for a gluten-free version of this dish. Continue reading “Lemongrass Thai Salad” »
We all know that French Fries weren’t invented in France and similarly Singapore Curry Noodles weren’t invented in Singapore (or so I’ve been told)! These earthy noodles are a Cantonese creation found all over Hong Kong in night market stalls and it’s a mystery as to how this dish was given its name. Whatever the explanation, you’ll love this easy recipe made with madras curry powder, bean sprouts, red bell pepper and peas. I like to buy madras curry powder in the gourmet section of Cost Plus World Market. Make this dish gluten-free by substituting the soy sauce with tamari or liquid aminos.
Continue reading “Singapore Curry Noodles” »
Why not shake things up at your Memorial Day BBQ this weekend with this succulent, melt-in-your-mouth recipe for Asian Beef Skewers? They’re loaded with amazing flavors from the ginger, garlic, soy sauce, Srircha and hoisin sauce. Great for guests because you can marinate them a couple of hours before and just throw on the grill as your friends are arriving. I like to pair these yummy skewers with an Asian beer like Tsingtao or Tiger Beer. I buy premium hoisin sauce at the gourmet section of World Market. Continue reading “Asian Beef Skewers” »
I taught a class in Little Tokyo last night and it made me think of this easy and delicious recipe for Japanese Style Shrimp with Vegetables. I just love the combination of soy sauce, rice vinegar, mirin and sesame oil which come together as a light glaze for this healthy and flavorful dish. I used bell peppers and bok choy in this dish but feel free to experiment with whatever veggies you may have on hand. My kids love it when I pair this with some miso soup (super easy to make with Miso & Easy broth concentrate which I get at the gourmet section of World Market) and some store-bought mochi. They feel like we’re eating out at restaurant but at a fraction of the cost (and that’s including a cup of sake for me!) Continue reading “Japanese Style Shrimp with Vegetables” »
There’s Meatless Mondays and Throwback Thursday, why not try Stir-Fry Sundays on for size? That’s right, folks! I’m setting out to put Stir-fries on everyone’s table on Sunday nights. Why? Because stir-fries are easy peasy, healthy, delicious and a great way to kick off your busy week by making use of whatever veggies you may have in your fridge, garden or CSA box. This is a simple and yummy recipe for Chicken Broccoli Stir-fry. Add some hot steaming jasmine or brown rice and you have a complete meal on your table in minutes. You can use whatever veggies you like in place of the broccoli and red bell pepper in this recipe but me and my kids think it’s a winning combo. Most of my friends’ kids turn their noses up at the sight of broccoli but whenever they come over and I make this, they gobble it right up because the succulent and tender crisp broccoli is tossed in an incredibly flavorful sauce along with moist pieces of chicken. They really don’t seem to mind that they’re eating broccoli when I make this dish. My friend Rita jumped up and hugged me when she saw her son Dasch clean his plate and ask for more. I like to get premium oyster sauce at the gourmet section of World Market.
In this recipe, succulent shrimp is tossed in buttery umami goodness. If you’ve never tried miso butter sauce I promise you’ll be doing a happy dance in your kitchen because it is so incredibly delicious and easy to make. Sake, soy sauce, miso paste, chicken broth and oyster sauce come together in an irresistible combination sure to turn a simple family night dinner into a special treat. I like to get premium oyster sauce from the gourmet section at Cost Plus World Market. Continue reading “Shrimp with Miso Butter Sauce” »
Couldn’t resist re-posting this beauty after noshing on Kimchee Fried Rice at Chibuscus Asian Cafe yesterday after my Hello Kitty Smart Car wouldn’t start. Luckily, I was stranded near a mini-mall in Hollywood where this yummy Asian fusion cafe is located. Their take on this dish inspired to me to adapt mine a bit with the addition of some mozarella cheese. I know it sounds weird, but trust me it’s delicious and the elegant gooey strands add a surprising and welcome texture to the recipe. You can find premium soy sauce in the gourmet section at Cost Plus World Market.
- 4 tablespoons canola oil, divided
- 1 large egg
- pinch salt
- 1/4 cup finely sliced shallot
- 1 garlic clove, finely minced
- 1/2 cup finely chopped kimchi
- 1 teaspoon premium soy sauce
- 2 teaspoons kimchi juice
- 1/4 cup shredded mozarella cheese
- 1 cup day-old cooked rice, at room temperature
- 1 scallion, white and light green parts only, very thinly sliced
- salt and pepper
- srircha sauce
- Heat a skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Crack the egg into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid. Cook until the egg white is cooked through and the yolk is barely set. Slip a spatula underneath the egg and transfer it to a plate. Set aside.
- Heat the remaining 3 tablespoons of oil in a wok or large nonstick skillet over medium high heat. Add the onion and scallions. Saute until fragrant, about 1 minute. Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges. Add the soy sauce, kimchi juice, shredded cheese and rice and stir thoroughly to combine. Cook until the rice is warmed through and cheese is melted, about 2 minutes. Add the scallions and cook for 1 more minute. Season to taste with salt and pepper. Transfer the rice to bowl. Place the reserved fried egg on top. Dot the egg white with srircha sauce. Pierce the egg yolk before serving so the yolk becomes a sauce for the rice. Serve immediately.
TV personality and my gluten-free gal pal Jeannie Mai popped over the other day and we decided to have some fun in the kitchen. Her friend Jen just found out that she needs to be on a gluten-free diet as well so we whipped up this fresh and light salad gluten-free salad bursting with juicy mango and succulent shrimp. It’s tossed in a sweet, salty, sour and spicy dressing and topped with peanuts. The final touch to this salad is adding flash fried rice noodles which add an amazing gluten-free crunch to this recipe. I like to buy premium Asian chili-garlic sauce (sambal oelek) from the gourmet section at Cost Plus World Market.
Click now to watch the sweet, hot and spicy video I made with Jeannie Mai!! Continue reading “Mango Prawn Salad with Rice Noodles” »
Gung Hay Fat Choy!!! Chinese New Year is on February 19th! Welcome to the Year of the Sheep. I wanted to re-post this delicious Firecracker Shrimp recipe that I love to serve on Chinese New Year because firecrackers light up the sky on Chinese New Year and signify good luck on the coming year. These are easy to make and are sure to light up your Chinese New Year celebration. They’re served with a popping Srircha Mayo which is completely addicting. You can make your own but I like to save time by buying premium srircha mayo in the gourmet section at World Market.
This recipe is a hands down fave from my award-winning cookbook, “Everyday Thai Cooking.” It’s a sublimely spicy dish that has an awesome texture from the tofu which has been tossed in a flour cornstarch mixture and then flash fried. This gives it a crispy crunch which pairs sublimely with tender green beans in a spicy-garlicky sauce. The hint of sweetness from the brown sugar marries so well with the heat from the Asian-garlic sauce and then there’s the Thai basil, oh, I could go on and on. I can’t tell you how many friends emailed me after they made this to say it was one of the best tofu dishes they had ever eaten! Try this on for meatless Mondays. I like to buy premium oyster sauce in the gourmet section of World Market. If you’re making this for kids, omit the chili-garlic sauce or just use a scant amount. Continue reading “Green Beans and Crispy Tofu with Garlic Sauce” »