Peanut Chicken

Walking through the hospital one day, I was smelled peanut butter.  I came home and found a recipe on www.epicurious.com (Soba with Chicken and Peanut Sauce, Gourmet Jun 2007) that I then adapted into the following recipe.  I was amazed how fast it was and the texture of adding cucumber.

1 pound chicken, thinly sliced (I used breasts)

1 onion, 1 pepper or 1 cup frozen onions and peppers

1 tsp minced garlic (heaping)

1/2 tsp cayenne pepper

1-2 tbsp chili sauce (I used a combination of the red kind you get at the chinese stores with the chicken on it and Frank's red hot)

1/4 cup soy sauce

1 tbsp sesame oil

1 cup peanut butter

1 pound soba noodles

1 cucumber, sliced or diced

1.  In a large pot bring water or chicken stock to a boil.  Boil chicken for 2-3 minutes or until cooked through.  Remove chicken and set aside. 

2.  Return water to a boil and cook noodles according to manufacture instructions. 

3.  While the chicken is boiling, saute 1 onions, peppers and garlic until clear onions soft.  Whisk in chili sauce, sesame oil, and peanut butter and heat.  Balance the thickness of the sauce with the chicken stock/water from the noodles.  (I ended up adding about a cup or so).

4.  Prior to serving, return the chicken to the sauce and add the cucumbers.  Serve over noodles.  

I think this recipe only took about 15 minutes from start to finish to make so it is great if you are in a hurry (or just in the mood for peanut butter).  I wonder how it would taste over greens rather than with noodles.  

San Bei Ji (Three Cup Chicken): a traditional Taiwanese dish

1.5 pounds of chicken (thighs, legs, whatever you want)
2 inches of ginger (peeled and sliced)
4 cloves garlic (sliced or chopped)
1/4 cup soy sauce
1/4 cup sesame oil
1/4 cup rice wine (available at Chinese grocery stores)
Chopped green onion
Fresh Basil leaves

Add some sesame oil to a large pot or wok and add chicken. Start to cook chicken for about 4 minutes. Add Ginger and Garlic to pot and cook for another 2 minutes. Add the three liquids and bring to a boil. Turn down heat and simmer for at least 20 minutes. Shortly before serving, add green onions and basil leaves. Serve with rice.

Braised Korean Short Ribs (Gal Bee Jim)

This is from a Korean cookbook that our family friend published. It can be modified to make a stew by adding more water and vegetables which would be great in a crock pot!!

1 1/2 lb beef short ribs, 2 inch thick slices
2 T sugar
1 T rice wine
2 T flour
1 T cooking oil

Seasoning sauce:
4 T soy sauce
2 T sugar
2 T rice wince
1/4 tsp sesame oil
1 clove garlic, sliced
1 slice ginger
1/8 tsp pepper
5 T water

1. Separate bones (usually 3 bones are sold together), rinse and dry the meat. Then remove the visible fat. Make diagonal slashes halfway through the meat about 1 inch apart.
2. Place the meat in a bowl and add sugar and wine. Let it stand for 5 minutes. Coat the meat lightly with flour. Heat oil in large frying pan, then brown the meat on both sides.
3. Combine the seasoning ingredients and mix well.
4. Place the meat in a heavy cooking pot or casserole dish (or possibly a crock pot!). Pour the seasoning sauce over the meat.
5. Cook over high heat until the sauce comes to a boil, then turn the heat down to very low. Cover and cook about 40 minutes to 1 hour. From time to time, collect the sauce in a ladle and moisten the top of the meat. When nearly all the sauce has been absorbed the dish is ready to serve. (When making a stew, you can add more water and vegetables such as potatoes or carrots to cook with the meat)
6. Serve with steamed rice.

Malaysian Fish Curry and Rice

Fish:

1 1/2 lb fish
lemon juice
tumeric, salt, pepper
2 onions
3 cloves of crushed garlic
1 tsp ginger
3 tsp coriander
2 tsp cumin
1/2 tsp tumeric
1 large tomato peeled and chopped
1/2 cup of water
1/4 cup coconut milk

1. Sprinkle fish with lemon juice, tumeric, salt and pepper. Leave for 15 minutes. Drain on paper towels and fry.
2. In separate pan, fry onions, garlic, ginger. Add coriander, cumin, 1/2 tumeric and stir.
3. Add tomato and stir. Add water and salt.
4. Cover and simmer for few minutes. Uncover and add coconut milk. Simmer until sauce is thick. Add fish and simmer for 3-4 minutes.
5. May serve with basmati rice. To spice up the rice, see below.

Rice (I've never tried this part before but this is my friend's recipe & tasted great when she made it)

2 T oil
1 onion
5 cardamon seeds
4 cloves
1 cinnamon stick
Basmati rice
4 C water
2 tsp salt

Fry onion in oil. Add spices and rice and fry. Add water, salt. Boil 15 minutes covered. Later rice and fish. Cover and bake at 350 F x 25 minutes.

Slow-Cooked Korean Roast

This is my meager attempt at bulgogi with the ingredients I could find in my fridge (hence the apple juice). Suggestions for a better (more authentic recipe) would be appreciated.

2-3 pounds top sirloin roast or meat of choice
fresh ground black pepper
1 cup apple juice
1/2 cup soy sauce
1 tbsp sesame oil
1 tbsp chili sauce
1 tbsp sesame seeds, preferably toasted
3-4 cloves garlic, coarsely chopped
1-2 inches ginger, peeled and chopped
scallions for garnish.

1. Lightly dust meat with pepper and place in slow cooker.
2. Mix remainder ingredients, except scallions. Cover meat.
3. Allow to marinade (1 hour +).
4. Cook in slow cooker according to suggested manufacturer ingredients. (I usually start it on low before I leave for work in the morning and it is ready when I get home).
5. Before serving, the liquid from the slow cooker and cook down in a pan for a sauce, if desired.
6. Garnish with scallions and serve with either rice or noodles (see noodle salad below).

Basil Peanut Noodle Salad

This is a recipe from Bon Appetit (7/2007), please refer there for full details.

1. Combine for dressing:
-peanut oil infused with garlic and ginger
-sesame oil
-soy sauce
-red pepper can be added to the oil or some element of heat to the dressing

2. Toss cold noodles with dressing and julienned green onions. Allow to chill for approximately an hour.

3. Toss with peanuts and basil. Return to refrigerator until ready to serve.

*I was thinking about adding tofu to the recipe but did not know how to go about doing this. Celery also might be nice touch to add some texture or crunch.

Red Bean Cake

1. pre-heat oven 350 degrees

2. grease the pan (standard rectangular baking pan)

3. mix everything and pour into pan

*1 pkg of glutinous rice flour (1 pound)

*3 eggs

*2 1/2 c. milk

*1/3 c. oil

*1 1/2 c. sugar

*1 tsp baking powder

*1 tsp baking soda

4. drop in sweet red bean paste (1 can) with spoon

5. bake for 35-45 min until golden on top (no brown)

6. EAT and ENJOY (once it has cooled)!!!

Courtesy of Judy Chiaoshuin Peng