Rosa’s Fried Rice

Pic and recipe courtesy of Rosa Velez

        

Ingredients:

3 cups pf white rice

2 tablespoons of hoisin sauce

3 tablespoons of soy sauce

1 tsp of wistershire sauce 

3 tablespoons of sesame seed oil

5 cloves of grated garlic

1 tsp of grated ginger

Sat and pepper to taste

Bag of Frozen veggies of carrots and peas

1/2 of chopped onions 

1/2 cup of chopped peppers 

2-4 eggs scrambled then put aside

Directions:

In a big deep frying pan put in oil chopped onions and peppers cook for 4 mts, add garlic and ginger cook for couple of mts then add veggies and sauces cook a couple of mts then add rice, salt and pepper to taste combine all together if need of more soy sauce add to your liking and combine all ingredients together stir fry for 5 mts then add cooked scrambled eggs at end combine all together, enjoy!

Chicken with Satay Peanut Sauce

 

 

 

 

This spicy Thai sauce is delicious with Chicken cutlets or shrimp. Even better, marinated with shrimp or chicken and grilled on skewers. YUM!

 

 

Satay Peanut Sauce

 

 One can of unsweetened coconut milk (13 1/2oz)

¼  cup of Thai red curry paste

¾ cup natural creamy peanut butter (I used Smuckers)

½ tablespoon salt

¾ cup sugar

2 tablespoons of apple cider vinegar

1 tsp soy sauce

few sprinkles of parsley

½ cup water (or more if needed)

 

In a bowl whisk together all ingredients, pour into a med skillet. Stir on low simmer until desired thickness. You may need to add tablespoons of cold water to thin it out. Add in desired main ingredient and serve. Can also serve on the side as a dipping sauce.

Laksa Singapura (Spicy Singapore Noodle Soup)

Recipe courtesy of Nancy Josland Dalsin

from "Green Mangoes and Lemon Grass" by Wendy Hutton

12-16 fish balls
1 1/2 lb fresh round rice flour (laksa) noodles, blanched in boiling water 30 seconds
2 cups bean sprouts
13 oz cooked prawns, peeled and deveined, tails intact
12 canned or fresh quail eggs, hard boiled and peeled if fresh, hard boil for 3 minutes in salted water for easier peeling
4 large pieces deep fried dried bean curd, blanched in boiling water 1 minute, sliced
sprigs of polygonum (long-stemmed mint) to garnish (you can use cilantro)

Laksa Gravy

10-12 dried chilies, cut in 3/4 in lengths, soaked in hot water to soften
2-3 large red chilies, sliced
16 shallots, minced
2 in galangal, minced
6 cloves garlic, minced
1 in ginger, minced
3 stems lemon grass, tender inner part of bottom 4 in only, sliced
3/4 in fresh turmeric or 1 teaspoon turmeric powder
1 1/2 teaspoons dried shrimp paste, toasted
1/3 cup vegetable oil
2 teaspoons coriander, lightly toasted and ground to a powder
1/2 cup dried prawns, soaked to soften them, ground to a powder
3 cups water
4 tablespoons finely minced polygonum leaves (long stemmed mint)
1 1/2 teaspoons salt, or more to taste
1 1/2 teaspoons sugar, or more to taste (I used brown sugar)
3 cups coconut milk

To make the Laksa Gravy, process both lots of chilies, shallots, galangal, garlic, ginger, lemon grass, turmeric and shrimp paste to a smooth paste, adding a little oil if needed to keep the mixture turning.

Heat the oil in a large saucepan, add the chili paste and stir fry over low moderate heat until fragrant and the oil starts to separate, about 10 minutes. Add the coriander powder and stir fry 1 minute. Add the dried prawns and stir fry 1 minute. Stir in the water, polygonum leaves, salt, and sugar. Bring to the boil, lower heat, and simmer uncovered for 5 minutes. Add fish balls and simmer another 5 minutes. Add the coconut milk and bring almost to the boil then remove from heat.
To serve, divide the noodles and bean sprouts between four large bowls. Fill each with hot gravy, then top with prawns, fish balls, quail eggs and bean curd slices.

Nancy's Singapore Chili Crab

Recipe courtesy of Nancy Josland Dalsin

from Green Mangoes and Lemon Grass by Wendy Hutton

3-4 lb live mud crabs (or what is available to you)
2 tablespoons vegetable oil
6 shallots, minced
6-8 large cloves garlic, crushed and minced
2-3 tablespoons minced ginger
3-4 red bird's-eye chilies, minced
3 1/2 cups chicken stock
4 tablespoons hot bean paste, or 3 tablespoons salted soybean past plus 2 extra bird's-eye chilies
1/4 cup bottled chili sauce
1/2 cup bottled tomato sauce
1 tablespoon sugar
2 tablespoons Chinese rice wine
2 teaspoons salt
1 teaspoon white pepper
2 eggs, lightly beaten
2 tablespoons cornflour, mixed with 3 tablespoons water

Chili-Ginger Sauce
6 large red chilies, minced
5-6 cloves garlic, minced
2 tablespoons finely minced ginger
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water

(I cut back on the chilies)

Put the crabs in the freezer for 15 to 20 minutes to immobilize them. Cut in half lengthways with a cleaver and remove the back and spongy grey matter. Remove the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.

Mack Chili-Ginger Sauce by blending all ingredients in a spice grinder and set aside.
Heat the oil in a wok and add shallots, garlic, ginger, and bird's-eye chilies. Stir-fry over low-medium heat until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, Chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt, and pepper. Bring to the boil, then lower heat and simmer 2 minutes. Add the crab pieces and simmer uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.
Add the cornflour mixture and stir until the sauce thickens and clears. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty French bread.

Thai Peanut Chicken

Ingredients:

1/2 cup soy sauce
4 TBS minced garlic
1 TBS minced fresh ginger root
2 pounds skinless chicken thighs or breasts, cut into small pieces
4 TBS Peanut oil
1 TBS Hot Chili Oil (can add more for extra heat)
1/2 TBS brown sugar
3/4 cup water
6 TBS crunchy peanut butter
4 TBS green onions, chopped, put 1 aside for garnish
Salt and pepper


Directions

In a large bowl, combine the soy sauce, peanut butter, brown sugar and water . Whisk together well and set aside.

Heat 2 TBS of the Peanut oil in a large skillet over medium high heat. Sprinkle the chicken with salt and pepper and sauté until browned. Remove from pan with a slotted spoon, and pour out any excess oil. Add in the other 2 TBS peanut oil and the garlic and ginger. Stir and let cook for a minute or two. Pour in peanut sauce mixture, add desired Chili oil for heat, and bring to a boil. You may need to add in extra water to get the consistency you like, depending if you like a thin or thicker sauce.

Reduce heat to low and simmer for 10-15 minutes. Add the chicken back in, stirring well, and simmer for 10 more minutes. Add in the 3 TBS of green onions. Serve over white rice and garnish with the rest of the green onions.

Thai Panang Curry with Chicken

Recipe courtesy of Nancy Josland Dalsin
Makes 2 -4 servings

Ingredients:

12 oz. Sliced Chicken Breast
1 Can Coconut Milk
2 tablespoons ground Peanuts
1 tablespoon palm sugar
4 Thinly sliced Kafflir Lime Leaves
2 teaspoons Fish Sauce or to taste
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste ( more if you like the heat)
1 Red Bell Pepper
Stir fry vegetables, optional
Pinch ground Red Chili (to taste)


Heat sauce pan over medium heat. Add small amount of olive or peanut oil. Add Curry, lime leaves and palm sugar in the pan. As they reduce, add Chicken. Sear chicken while mixing with curry spices. Add Coconut Milk. Bring to near
boil, then simmer. Add peanuts. The longer you simmer the better. Minimum 15 to 20 minutes, several hours if time permits.
Add bell peppers about 15 minutes before serving along with fish sauce.

Spicy Peanut Chicken

Ingredients

2 tablespoon peanut oil
2 lb boneless chicken breast-cut into bite sized pieces
2 medium red bell pepper, chopped
3 cups chicken broth
4 teaspoons soy sauce
½ cup creamy peanut butter
1 tablespoon sugar
3 cloves garlic, minced
¾ teaspoon ground cayenne pepper
3 TBS fresh ginger root, peeled and chopped
2 tablespoons cornstarch
1 bunch chopped green onions
1 cup chopped dry roasted peanuts
Salt and Pepper

*use less Cayenne (or none at all) if you don’t like it spicy!
Directions

Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Sprinkle with salt and pepper to taste. Mix in red bell pepper, and continue cooking until tender. Add in peanut butter, blend well, let simmer 5 minutes.

In a separate bowl, mix together the chicken broth, garlic, ginger, soy sauce, sugar, cayenne pepper and cornstarch. Pour into the chicken mixture. Toss in green onions (reserving some for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in ¾ cup of the peanuts. Garnish each plate with the reserved peanuts and green onions

Pad Kee Mao (Spicy Chicken and Rice Noodles) Recipe

Recipe courtesy of Nancy Josland Dalsin

INGREDIENTS

1 (14-ounce) package wide rice noodles
1/4 cup oyster sauce
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice (from about 2 limes)
3 tablespoons vegetable oil
2 medium shallots, peeled and thinly sliced
3 medium garlic cloves, peeled and coarsely chopped
1 pound chopped chicken
2 medium red or green bell peppers, thinly sliced
3 large eggs, lightly beaten
2 medium jalapeño peppers, thinly sliced
1 cup loosely packed Thai basil leaves

INSTRUCTIONS

Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.

Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add chopped chicken and cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.

Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately

Shanghai Stir-fried Noodles

Shanghai noodles are thick noodles that are packaged in plastic bags and sold fresh in Asian markets. If Shanghai noodles are unavailable, feel free to substitute Japanese Udon noodles, or a thick Italian spaghetti-style pasta, such as linguini.

courtesy of Nancy Josland Dalsin

serves 2 as a main dish.
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes

Ingredients:

8 ounces chicken breast
2 teaspoons dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon salt
Pepper, to taste
Pinch of cornstarch

Other:

1/2 pound Shanghai-style noodles
1 1/2 teaspoons sesame oil, or as needed
1 cup shredded cabbage
1 large clove garlic, peeled and minced
1 green onion
6 tablespoons oil for stir-frying, or as needed
1 tablespoon hoisin sauce, mixed with 1 1/2 tablespoons water
Extra soy sauce, salt or sugar for seasoning, as desired

Preparation:


Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes.

While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Wash and finely shred the cabbage. Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 2 tablespoons oil. When the oil is hot, add the cabbage. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage. Add the green onion and stir to heat through. Serve hot.

Sesame Chicken

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Sweet-Sticky-and-Spicy-Chicken/Detail.aspx?ms=1&prop25=41235786&prop26=DailyDish&prop27=2010-07-28&prop28=DailyRecipe&prop29=FullRecipePhoto&me=1

Ingredients

1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Directions

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.

Lightly salt and pepper the chicken strips.

Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Lighter Sesame Chicken

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/lighter-sesame-chicken?&backto=true&backtourl=/photogallery/quick-better-than-takeout-recipes#slide_64

Ingredients
Serves 4.

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Cashew Chicken

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/cashew-chicken?backto=true&backtourl=/photogallery/quick-better-than-takeout-recipes#slide_54

Ingredients
Serves 4.

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

Directions

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Wonton Soup

Recipe from: AllRecipe.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=13199&origin=detail&servings=8

"Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth."

Ingredients:

1/2 pound boneless pork loin, coarsely
chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce 1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion

Directions:

In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.

Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.

FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve

Chinese Chicken Fried Rice

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=16954&origin=detail&servings=3

" Cooked egg is shredded and mixed with a stir fry of chicken, rice and onion in soy sauce in this fundamental Chinese dish."

Ingredients:

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
1 Carrot blanched and diced 2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
½ cup green peas (blanched)

Directions:

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Darlene's Non Stir fry Beef and Broccolli

A NON STIR FRY recipe for Beef and Broccoli that was SO EASY to make!!!

Ingredients:

SIRLOIN STEAK
BROCCOLI
SLICED ONIONS (can omit)
CHOPPED GARLIC
CHOPPED FRESH GINGER
SESAME OIL
RED HOT CHILLI OIL
CANOLA OIL
SOY SAUCE
RED WINE VINEGAR
CORN STARCH

Cut up steak and broccoli to size preferred. Place them in a deep, large bake pan, add in the Ginger and Garlic, stir together to distribute. Sprinkle the Sesame Oil, Canola Oil, Soy Sauce, Red Wine Vinegar and Corn Storch all over the Steak and Broccoli, toss all together. Put into a preheated 375-400 degree oven, and stir every 10 mins or so, until the meat is cooked through.
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