Pad Thai
Ingredients
• 6 oz (170 g) rice stick noodles • 1/3 cup (75 mL) chili sauce • 1/4 cup (60 mL) fish sauce • 1/4 cup 60 mL) lime juice • 1 tsp (5 mL) Asian chili paste or hot pepper sauce • 2 tbsp (30 mL) vegetable oil • 6 cloves garlic, minced • 4 shallotshallots, sliced • 1 sweet green peppersweet green peppers, sliced • 1 red pepper, sliced • 12 oz (340 g) large shrimp, peeled and deveined • 1 egg, lightly beaten • 4 oz (113 g) medium tofu, cubed • 2 cups (500 mL) bean sprouts • 6 green oniongreen onions, sliced • 1/2 cup (125 mL) choped fresh coriander • 1/2 cup (125 mL) chopped roasted peanuts Directions • In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside. • Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside. • In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles. • Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute. • Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges. |
Soft Spring Rolls
Ingredients
• 2 ounces rice vermicelli • 8 rice wrappers (8.5 inch diameter) • 8 large cooked shrimp - peeled, deveined and cut in half • 1 1/3 tablespoons chopped fresh Thai basil • 3 tablespoons chopped fresh mint leaves • 3 tablespoons chopped fresh cilantro • 2 leaves lettuce, chopped • 4 teaspoons fish sauce • 1/4 cup water • 2 tablespoons fresh lime juice • 1 clove garlic, minced • 2 tablespoons white sugar • 1/2 teaspoon garlic chili sauce • 3 tablespoons hoisin sauce • 1 teaspoon finely chopped peanuts Sauce: hoisin +crunchy peanut butter Directions • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. • Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. • In another small bowl, mix the hoisin sauce and peanuts. • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures. |
Korean Spicy Chicken
Ingredients
• 2 1/2 pounds chicken drumettes • 2 large potatoes, cut into large chunks • 2 carrots, cut into 2 inch pieces • 1 large onion • 4 cloves garlic, crushed • 1/4 cup water • 1/2 cup soy sauce • 2 tablespoons white sugar • 3 tablespoons hot pepper paste Directions • In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened. |
Spicy Korean Rice Cakes
Ingredients
• 1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes) • 4 cups of water • 7 large size dried anchovies, with heads and intestines removed • 6 x 8 inch dried kelp • 1/3 cup hot pepper paste • 1 tbs hot pepper flakes • 1 tbs sugar • 3 green onions, cut into 3 inch long pieces • 2 hard boiled eggs, shelled (optional) • ½ pound fish cakes (optional) Directions • Add the water, dried anchovies, and dried kelp to a shallow pot or pan. • Bring to a boil for 15 minutes over medium high heat without the lid. • Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. • Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 7 to 10 minutes. |
Chinese Fried Onion Pancakes
Ingredients
• 3 cups bread flour • 1 1/4 cups boiling water • 2 tablespoons vegetable oil • salt and pepper to taste • 1 bunch green onions, finely chopped • 2 teaspoons vegetable oil Directions
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