Gochujang Noodle Bowl
Gochu..what?? Gochujang is a Korean red chili paste made from chilis, fermented soy beans, salt and sticky rice. It’s been around for centuries and is taking the culinary world by storm. Experts say it’s going to be the next Srircha. It’s got a sweet smoky heat that adds an earthy richness to almost anything you add it to. I stumbled upon Gochujang when I was experimenting with a Korean Fried Chicken recipe a couple of years ago and I was immediately hooked. It’s great to add to existing sauces like BBQ sauce or ketchup. You can find Gochujang paste at Asian markets and on Amazon.com. I mixed Gochujang paste with soy sauce, sesame oil, ginger, rice vinegar, sugar, scallions and toasted sesame seeds to create this simple, yet flavorful Gochujang Noodle Bowl. You can use fresh Chinese egg noodles or spaghetti or linguini for this dish. I get my premium sesame oil from the gourmet section of Cost Plus World Market. Continue reading “Gochujang Noodle Bowl” »
Sweet and Sour Chicken
Who doesn’t love to bite into a tender, juicy piece chicken coated with a crispy batter and then tossed in a sweet and sour glaze with pineapples, tomatoes and bell pepper? This Sweet and Sour Chicken recipe takes a bit more work than a simple stir-fry but it’s totally worth it. Chinese people tend to create a yin yang menu pairing something deep fried (hot yang energy) with something like stir-fried bok shoy and garlic dish (cool yin energy) to achieve a harmonious balance with your diet. I recommend my recipe for asparagus and wild mushrooms to serve with this delicious Sweet and Sour Chicken. I buy my premium soy sauce in the gourmet section of World Market.
- 1 1/2 pounds boneless skinless chicken breast or thigh, cut into bite-sized chunks
- 1 egg, slightly beaten
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 1/4 teaspoon white pepper
- 2 tomatoes
- 1 green bell pepper
- vegetable oil
- 3/4 cup all-purpose flour
- 3/4 cup water
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup plus 2 tablespoons sugar
- 1 cup chicken broth
- 3/4 cup white vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons dark soy sauce
- 1 teaspoon salt
- 1 clove garlic, minced
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 can (8 oz) pineapple chunks, drained
- Mix the egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in a medium bowl. Add the chicken and stir to combine. Cover and refrigerate for 20 minutes.
- Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces.
- Heat vegetable oil (1.5 inches) in a wok or deep skillet to 350 degrees. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and the baking soda in a medium bowl. Stir chicken pieces into batter until well coated. Fry about 15 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375 degrees. Fry chicken all at one time 1 minute or until golden brown; drain on paper towels. Place chicken on a heated platter.
- Heat sugar, broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in a sauce pan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into the sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling and pour over chicken. Serve immediately.
Crispy Mango Coconut Chicken
This recipe for Crispy Mango Coconut Chicken is hands down one of my favorites from my cookbook “Everyday Thai Cooking.” Everyone that’s tried this beauty raves about the crispy texture of the tender chicken drizzled with a sweet, tart and creamy sauce made with coconut milk and mango puree. I used my late mother Leeann’s batter recipe for the chicken which is delicate and crispy and surprisingly easy to make. I was inspired by a trip to Thailand my hubby and I took for our honeymoon when I made the sauce. Its perfect blend of coconut milk and mango transports me back to lazy tropical afternoons in our hammock against the gorgeous Phuket sunset. My seven year-old twins Dylan and Becca love this recipe so much especially when I tell them the story of our honeymoon! I get my coconut milk from the gourmet section of Cost Plus World Market. Continue reading “Crispy Mango Coconut Chicken” »
Gung Hay Fat Choy!! Welcome to the Year of the Monkey! I was so lucky to be asked by Cost Plus World Market to create a series of videos and design a fun and festive tablescape for the Lunar New Year. Please take a look at my videos for Potstickers, Long Life Noodles with Chicken and the Mandarin Mule – a gingery and bubbly Lunar New Year cocktail.
Chinese New Year Egg Rolls
Besides Potstickers, Long Life Noodles and delicious cocktails, another great thing to make is Chinese New Year Egg Rolls. Chinese New Year Egg Rolls or Spring Rolls symbolize good fortune because their rectangular shape is similar to that of gold bars. Who doesn’t want to ring in the New Year with some good fortune? This is an easy and fun recipe to make with kids as they can help fill and roll up the egg rolls. I like to get my five spice powder at the gourmet section of World Market. Continue reading “Chinese New Year Egg Rolls” »
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.