Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 22 Apr 2015 19:27:52 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Steak with Kimchi Butter http://steamykitchen.com/20773-steak-with-kimchi-butter.html http://steamykitchen.com/20773-steak-with-kimchi-butter.html#comments Mon, 23 Mar 2015 17:07:00 +0000 http://steamykitchen.com/?p=20773 A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm Bar. If you know us, food is on our minds ...

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A couple of years ago, Todd, Diane and I flew to NYC to work on a small video project with the French Culinary Institute. We met up at the hotel on the first day and after a 14.63 second hello, we jumped into a cab and headed to Momofuku Saäm Bar. If you know us, food is on our minds – ALL THE TIME. We’d rather stay in a clean hotel in the crappy part of town to save money — so that we could spend it on food…..which we did.

Our hotel….err….motel was nice, tidy but sooo small. If I wanted to stretch out my arms, I’d have to open the door to so. And I’d probably even hit the elevator button in the same motion.

But enough about the hotel, back to the food.

At Momofuku Milk Bar, we saw little jars of Kimchi Butter for sale (see DL’s mention and photo of the jar), and I was so tempted to buy a gallon to bring home with me, but I don’t think TSA would appreciate a vat of butter in my carry on.

Kimchi butter is spicy, savory, a touch of sour and is awwwwwesome on steak, burgers, vegetables or eggs. Psssstttt…..great hangover breakfast: scrambled eggs cooked with kimchi butter and a side of bacon.

Here’s my version that includes chopped kimchi, a spoonful of miso (for savory) and some good butter. Other things you can add to make your own – a few shakes of fish sauce, finely minced garlic, finely grated fresh ginger and Korean chili powder to make it more spicy.

Add everything to your food processor and whiz, whirl until everything has come together nicely. Or, if you like, just chop everything by hand and mix in a bowl.

You can put this in a jar and refrigerate, but I like to make Kimchi Butter logs that I can refrigerate or freeze. When I need some, I just cut off a piece of the log and return the rest to the freezer.

Kimchi Butter Logs

I use a sushi mat to make rolling a lot easier, but you really don’t need to if you don’t have one.

Lay the sushi mat on the counter with the slats going horizontal. Lay a large piece of plastic wrap on top.

Spoon the Kimchi Butter onto the plastic wrap.

Wrap the bottom edge of the plastic wrap up and over and shape loosely into a log shape. Try to keep a 1.5″ edge of plastic wrap  on both sides.

Grab the bottom of the sushi mat and roll on top of the log.

Now use two hands – right hand is pulling back on the mat to tighen the log. The other hand is holding the edge of the mat out. Notice that the edge of the mat (in my left hand) stays on top – do not let that edge tuck under the Kimchi Butter. Keep tugging and tightening until the Kimchi Butter is a nice, solid, evenly sized log. (this is also the way to make sushi rolls too)

Ta-da! Twist the ends and refrigerate or freeze.

Or you could just skip all this fancy rolling and place the Kimchi Butter in a jar or plastic tub to refrigerate.

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Steak with Kimchi Butter Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes
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Use this savory kimchi butter for so many things! Mix with steamed or roasted vegetables; cook with scrambled eggs; on a burger.

You can also store kimchi butter log in the freezer and just cut off what you need. For a spicier version, you can add a 1/4 teaspoon of Korean chili powder (or cayenne powder).

Ingredients:

FOR THE KIMCHI BUTTER:
1/4 cup prepared kimchi, finely chopped
1 teaspoon miso paste
1/2 cup butter, softened
FOR THE STEAKS:
4 steaks of your choice
12 ounces fresh mushrooms, sliced
2 teaspoons soy sauce
1 tablespoons fresh chives, minced
1/4 cup prepared kimchi, for garnish (optional)

Directions:

1. To make the Kimchi Butter - combine the kimchi, miso paste and butter (you can chop the kimchi by hand or add everything in a food processor give it a good whiz). Store Kimchi Butter in a jar or make a log (see photos above).

2. Preheat a large grill pan and grill the steaks to your liking. For 1" steaks medium-rare, I like to grill each side for 5 minutes on high heat. Then turn the heat to low, cover steaks loosely with tin foil and let finish cooking for an additional 3 minutes.

3. Remove the steaks to a plate to let rest. Return the same pan to the stove and turn heat to medium-high. Add 2 tablespoons of Kimchi Butter to the pan. When the butter is bubbling, add in the sliced mushrooms and cook for 5-7 minutes until tender. Stir in the soy sauce and the fresh chives. Serve mushrooms on top of the steaks with a side of kimchi.

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Salmon with Magical Butter Sauce http://steamykitchen.com/38066-salmon-with-magical-butter-sauce-recipe.html http://steamykitchen.com/38066-salmon-with-magical-butter-sauce-recipe.html#comments Mon, 20 Oct 2014 19:10:26 +0000 http://steamykitchen.com/?p=38066 What you’ll learn: 5-ingredient salmon recipe Microwave: butter + your favorite fruit jam + balsamic vinegar Use on shrimp, pork chops, fish or steamed vegetables How to pan-seared salmon When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it ...

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Salmon with Magical Butter Sauce

What you’ll learn:

  • 5-ingredient salmon recipe
  • Microwave: butter + your favorite fruit jam + balsamic vinegar
  • Use on shrimp, pork chops, fish or steamed vegetables

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How to pan-seared salmon

When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it can cause parts of the salmon to overcook.

Salmon with Magical Butter Sauce Recipe

 

I like to just roll the salmon piece and tie with twine (skin or no skin it’s up to you.) This gives me a nice, even salmon “steak” that cooks evenly. With the piece of salmon that I have here, I removed the skin, then rolled the salmon. Tied twine in 2 or 3 different places. Then cut that roll in 2 or 3 pieces – so that I have several pieces of salmon steak, each about an 1 1/4-inches thick. The larger the salmon piece, the more steaks you can make.

Season with salt and pepper.

Heat a little oil in the pan, place salmon down in the pan. Sear for 2 minutes.

I have kitchen envy…these photos were taken 4 years ago, in my old house when I had a real gas stove.

 

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Turn salmon over. See that nice crust? Cook for 1 minute.

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Turn heat to medium-low, then cover loosely with tin foil.

The loose tin foil traps heat to cook the inside of the salmon – but it still lets steam escape, so that you don’t lose that nice crust you’ve created.
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Alternatively, you can do this in the oven. But cooking this way on the stovetop saves you from having to heat up the oven.

What about asparagus? Magical butter sauce is the best.

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Salmon with Magical Butter Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Salmon with Magical Butter Sauce

If you are using the Magical Butter just by itself: In a microwave safe bowl, melt the butter, then whisk in the remaining ingredients.

Ingredients:

FOR THE MAGICAL BUTTER SAUCE
1/2 cup butter
3 tablespoons fruit preserves (like apricot, mango-jalapeno, blackberry, etc.)
1 1/2 tablespoons balsamic vinegar
salt and pepper
1 tablespoon minced herbs (like parsley, cilantro, basil, chives)

FOR THE FISH
1 piece skinless salmon fillet, about 5-6 inches long
salt and pepper
Vegetable oil, for cooking

Directions:

1. Season the salmon with salt and pepper. Roll the salmon. Use kitchen twine to tie the salmon in 4 places, evenly spaced. Make sure you tie it tight! Cut between the twine to make 4 evenly sized pieces, about 1 1/4" thick.

2. Heat a large frying pan with some vegetable oil over high heat. When hot, add the salmon steaks. Cook for 2 minutes. Turn the salmon over. Cook an additional 1 minute. Turn heat to medium-low, then cover pan loosely with tin foil. Cook for 4-5 minutes, or until the salmon is cooked through. Remove salmon to clean plate.

3. To the same pan on medium-low heat, add the Magical Butter ingredients. Cook until bubbly and butter is melted, about 30 seconds. Pour on top of the salmon.

 

 

 

 

 

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Aged Sriracha Hot Sauce Recipe http://steamykitchen.com/35187-aged-sriracha-hot-sauce-fermented-recipe.html http://steamykitchen.com/35187-aged-sriracha-hot-sauce-fermented-recipe.html#comments Tue, 13 May 2014 15:10:48 +0000 http://www.steamykitchen.com/?p=35187 Did you know that the Huy Fong company that makes the beloved “rooster sauce” sells 20 million bottles of its sriracha sauce a year without spending a single dime on advertising? I find the story about David Tran’s success so amazing and can’t even think of another company that can thrive like this without a PR or marketing strategy. While ...

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Did you know that the Huy Fong company that makes the beloved “rooster sauce” sells 20 million bottles of its sriracha sauce a year without spending a single dime on advertising? I find the story about David Tran’s success so amazing and can’t even think of another company that can thrive like this without a PR or marketing strategy.

While I’ve made many versions of sriracha and hot sauces before, this recipe is the closest homemade version I’ve ever tasted. The secret is a simple fermentation that I learned from Karen Solomon’s brand new book, Asian Pickles.

 The book is a tribute to “sweet, sour, salty, cured and fermented preserves from Japan, Korea, China, India.” Here’s a sampling of recipes:

Japan
pickled ginger, preserved seaweed, pickled asian pear with lemon, miso pickles

Korea
kimchi, radish kimchi, squid kimchi, water kimchi, gochujang

China
radish in chile oil, pickled shallots, Tianjin perserved vegetable, five-spice pickled carrots, XO sauce, chile-black bean oil

India
South Indian coconut & cilantro chutney, peach, coconut and ginger chutney, sweet mango pickle, pickled chickpeas

SE Asia
daikon & carrot pickle, pickled chiles with lime, thai pickled cabbage, banana ketchup, Malaysian pickled vegetables

Well, there are many more, but this gives you an idea of what type of concoctions to expect. I highly recommend this book, almost all of the recipes are simple and Karen’s directions are crystal clear. If you’re a lover of the sour and spicy condiments, you’ll find Asian Pickles right up your alley.

I followed the “Fermented Cock Sauce” recipe with great success. I had never fermented hot sauce before, but really, it was as easy as opening a dark cupboard and leaving it there for a week undisturbed. In fact, I had almost forgotten about all about it!

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My version is much thicker, chunkier than the Huy Fong Sriracha sauce, but that was on purpose. One of the last steps in the recipe is to strain the vinegar (similar to Tabasco) from the chunkier sauce. If I wasn’t so forceful in my straining (you’ll see in the video), the consistency of my sriracha sauce would be smoother, less chunky. I would also run the sauce through a blender one more time at the end.

The resulting flavor is brighter, fresher and more “fruity” than the bottled version. I’m not sure if fermenting longer would provide a more deeper earthy flavor that I love about the bottled version.

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What type of peppers to use? Any that you would like! I use red jalapeño peppers, which is what Huy Fong uses.

Yes, there are red jalepeño peppers! But they are difficult to find. Karen Solomon recommends looking for Red Fresno peppers, which have a similar taste and heat index as red jalapeño.

I found red jalapeños at Super Target as well as Publix. You can also ask the the produce manager to stock them in for you.

The only rule is red peppers = red sauce. Since I like my hot chile sauce…..not so hot….I added baby red bell peppers, which gave the sauce a sweeter, more mellow taste.

The recipe from Asian Pickles will give you a 2-for-1: you’ll get the sriracha-like sauce on the left and a thinner, vinegary hot sauce that’s similar to Tabasco to the right.

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Sriracha Making Notes

-In the video, I only made half of the recipe (to yield 1 cup).

-Vary the spiciness with the type of chilies you use. Use red chilies to keep the sauce red.

-For a thinner sauce, similar to Huy Fong Sriracha sauce, only strain lightly (in the video, you’ll see me using a spoon to press down on the hot sauce to extract as much liquid as possible….I ended up with a chunkier sauce!)

-If you find the sauce still too chunky, run it through a blender before bottling

-Both sauces will keep for months (yay for fermentation!) in the refrigerator

How to make Sriracha Sauce video

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Aged Sriracha Hot Sauce Recipe

Servings: 2 cups Prep Time: Cook Time: 15 minutes
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Recipe from: Asian Pickles by Karen Solomon.

Ingredients:

2 pounds Fresno chiles (or other red chilies)
9 cloves garlic
2 teaspoons kosher salt (or 1 tsp regular table salt)
6 tablespoons distilled white vinegar

Directions:

Wash the chiles and chop off their stems. If you like your sauce less hot, remove the seeds and membranes and discard. 

Work the next step in 2 batches so you don't overload the food processor. Add the chiles,  garlic and salt to the food processor. Process for 2 minutes until very liquid. The mixture should have consistency of a smoothie and appear a bit foamy on top.

Scrape the sauce into a very clean 1-quart (or larger) glass jar. Don't use plastic. Cover the top of jar with paper towel and secure with rubber band. This prevents bugs from entering and allows sauce to breathe. 

Place jar in cool, dark place for 2-4 days. The liquid will settle at bottom, and the thicker sauce will rise to top. The top should be bubbly - which is a sign of fermentation. Taste, and let sit for a few more days if desired. I prefer 7 days of fermentation.

If mold grows, remove the mold with a small spoon - and then proceed to the next step (basically, don't eat the mold directly, but the sauce should be okay).

Pour the sauce through a fine-mesh sieve. Now you'll have the thinner "Tabasco" like vinegary hot sauce and the thicker hot chile sauce. To each, add 3 tablespoons of vinegar and stir well.

You may like to run the thicker sauce through the blender for a finer, thinner consistency. 

Store each tightly sealed in refrigerator. The thicker hot sriracha sauce will keep for up to 4 months. The thinner vinegar hot sauce will keep indefinitely. 

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Vietnamese Spring Rolls with Orange-Almond Sauce http://steamykitchen.com/34185-vietnamese-spring-rolls-with-orange-almond-sauce-from-the-blender-girl-recipe-video.html http://steamykitchen.com/34185-vietnamese-spring-rolls-with-orange-almond-sauce-from-the-blender-girl-recipe-video.html#comments Wed, 07 May 2014 11:45:54 +0000 http://www.steamykitchen.com/?p=34185 I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything! But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing ...

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I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything!

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But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing husband won’t touch it….and therefore my kids won’t dip in it either. Sigh. I keep telling the kids that, “Buddha is a happy eater (see his belly!?) and he would want you to eat like Mama, not Dad.”

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My friend, Blender Girl (okay, her name is really Tess) just came out with a cookbook called The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes.

I found a recipe for Orange Almond Sauce for Vietnamese Spring Rolls. Big massive hit all around. It’s creamy, light and made with almond butter and fresh citrus juices for something a little different.

If you vow to cook a little healthier this summer – take a look at Tess’ book with 100 recipes that are good for you. The blender does all the hard work! The book features smoothies you’d expect from a blender book – as well as sauces, soups, marinades, dressings and desserts.

The book is currently #3 cookbook on Amazon!

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Vietnamese Spring Rolls with Orange Almond Sauce Recipe Video

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Vietnamese Spring Rolls with Orange Almond Sauce Recipe

Servings: Makes 16 rolls Prep Time: 15 minutes Cook Time: 15 minutes
spring rolls with orange almond sauce recipe-1654

You can make these rolls up to a day ahead. Here's what you need to remember: Place the rolls on a clean, dry plate in a single layer. If you want to stack multiple layers, place a sheet of plastic wrap between each layer. This prevents the rolls from sticking to each other. When all rolls are done, make sure you cover everything with plastic wrap - this prevents the rice paper from drying out in the refrigerator.

If you can't find almond butter - you can use any type of nut butter.

OPTIONAL: Soak the matchstick carrots and julienned cucumbers in 3 tablespoons of seasoned rice vinegar. It will add the amazing "zing" that you'll love!

Recipe adapted from The Blender Girl by Tess Masters

Ingredients:

FOR THE SPRING ROLLS
6 ounces dried rice vermicelli noodles
16 large dried rice paper wrappers
8 large lettuce leaves, preferably soft ones, halved and hard ribs removed
1 cup, matchstick cut carrots
2 cucumbers, julienned
1-2 avocado, pitted, peeled and sliced
1-2 bell pepper, cored, julienned
1 cup loosely packed cilantro
1 cup loosely packed mint
1 cup loosely packed basil




FOR THE ORANGE ALMOND SAUCE
1/4 cup water, plus more as needed
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1/2 cup raw almond butter
1/2 teaspoon minced ginger
1 teaspoon honey or coconut nectar
1/2 teaspoon finely chopped garlic
1/2 teaspoon wheat-free tamari or soy sauce
1 teaspoon roasted sesame seeds

Directions:

Soak the noodles in hot water for about 20 minutes, until soft. Drain.

To assemble the rolls, fill a shallow dish half full with hot water (hot to the touch but not boiling. and submerge one rice paper wrapper for 5 seconds, let excess water drop off.  Place wrapper on a clean, dry surface and fold in half to form a half-circle. The wrapper should still be a bit stiff, but will soften by the time you've finished filling with vegetables.

Place a lettuce leaf in the middle of the half-circle and top it with a forkful of noodles, and then add a bit of each of the vegetables and herbs.  Carefully roll up the Vietnamese Spring Roll and set it on a dish, seam-side down in single layer. Repeat with the remaining wrappers and filling. If not serving immediately, chill in the fridge, covered with plastic wrap. 

To make the dipping sauce, throw all of the ingredients into your blender and puree on high for about 1 minute, until well combined. You may want to add an additional tablespoon or two of water to thin out the sauce. Stir in sesame seeds. Serve alongside the rolls.

 

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Vietnamese Pho Pressure Cooker – Paleo Friendly http://steamykitchen.com/31369-vietnamese-pho-pressure-cooker-noodle-soup-paleo-recipe.html http://steamykitchen.com/31369-vietnamese-pho-pressure-cooker-noodle-soup-paleo-recipe.html#comments Mon, 10 Mar 2014 15:45:10 +0000 http://www.steamykitchen.com/?p=31369 It’s been a loooong time since I’ve made home made pho – much too long! Normally I make beef pho the long and slow way – either in the slow cooker or barely bubbling on the stovetop: Slow Cooker Vietnamese Pho Recipe Vietnamese Beef Pho Recipe Chicken Pho Recipe (Pho Ga) But a very persistent reader has been emailing me ...

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vietnamese-pho-pressure-cooker-noodle-soup-recipe-pinterest.jpg

It’s been a loooong time since I’ve made home made pho – much too long! Normally I make beef pho the long and slow way – either in the slow cooker or barely bubbling on the stovetop:

Slow Cooker Vietnamese Pho Recipe
Vietnamese Beef Pho Recipe
Chicken Pho Recipe (Pho Ga)

But a very persistent reader has been emailing me about creating a Pressure Cooker Vietnamese Pho recipe for the past 2 years. If you can make awesome Pho in the slow cooker, why not a pressure cooker?

Vietnamese Pho Pressure Cooker (Noodle Soup)

The only limitation of using a slow cooker or pressure cooker is space. Both appliances aren’t that big, and if I’m going to take the time to make Vietnamese Pho, I want to make a BIG BATCH of it! Well, enough to serve 4 people and some broth for the freezer too (freeze in quart containers or bags to make the best “instant noodle” broth ever.)

My solution for Pressure Cooker Pho is to treat the pressure cooker as a “pho broth concentrator” – the ingredients in the recipe are sufficient enough to create such a rich pho broth concentrate. You can add water to adjust after the broth is complete.

Vietnamese Pho Pressure Cooker (Noodle Soup)

Paleo Friendly Vietnamese Pho!

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Here’s a bonus. The recipe is Paleo friendly.

Big thanks to Nom Nom Paleo Food for Humans Cookbook by my friends Michelle Tam and Henry Fong for another stellar recipe. LOVE this cookbook, I can’t recommend it enough and have purchased copies for my friends.

If you’re non-Paleo, don’t worry. I’m creating notes for Paleo and non-Paleo recipe the Vietnamese Beef Pho using the pressure cooker.

 

 

20 Minute Sriracha Sauce Recipe

20 Minute Sriracha Sauce Recipe – Paleo Friendly –

Cauliflower Fried Rice Paleo Recipe

Cauliflower Fried Rice Recipe – > – Paleo Friendly

Non-Paleo Notes: Vietnamese Pho is generally Paleo friendly, as-is. The only ingredient substitution is the type of oil and noodles. Paleo grain-free “noodles” can be Shirotaki noodles (slippery little noodles made from Asian mountain potatoes – found in refrigerated section next to tofu at the store), Zucchini noodles (watch my video reviewing different gadgets to cut zucchini noodles), Kelp noodles made from seaweed.

Traditional Vietnamese Pho Ingredients

If you’re regular eatin’ folk, the traditional Vietnamese Pho noodles are rice noodles. You can find fresh rice noodles at Asian markets or you can get dried rice noodles at your grocery store. They come in different widths, just get one that you like. Generally, I can easily find the 1/4″ thick noodles very easily.

Dried rice noodles cook differently from the regular wheat-based Italian style pasta that you’re used to. The great news its that it’s faster! Dried rice noodles cook in as quickly as 1-3 minutes! If you overcook the noodles, they become mushy and pretty much inedible.

Here’s the best way to cook the dried rice noodles:

  1. Soak the dried noodles in hot water (not boiling water, just hot water from tap) for about 10 minutes. This will soften up the rice noodles. Drain.
  2. Bring a small pot of water to a simmer. You don’t really need a ton of water (like you do for pasta) – just enough so that all the noodles can be submerged in the hot water. Turn off heat.
  3. Add drained rice noodles to the hot water. Let it sit for 1 minute. Very thin noodles will be ready after 1 minute. Thicker rice noodles will need a couple of minutes. Drain.

Cooking noodles in the Pho broth?

I know you’re gonna ask me: why not cook the noodles directly in the Pho broth? I never do this. Here’s why:

  1. Because the rice noodles cook so darn quickly, it’s so easy to over cook them. I don’t want to ruin a batch of hard-earned broth with overcooked noodles!
  2. Cooking any type of noodles releases starch. For example, when you cook noodles, the water becomes cloudy from the extra flour. I don’t want that in my Pho broth!
  3. Related to #1 is that because the rice noodles can get mushy if submerged in boiling water too long, I add the noodles to each personal bowl first. When everyone is ready to eat (at the table, all staring at me, impatiently tapping their chopsticks on the table) – I will pour the Pho broth INTO the bowls one by one and serve immediately. Basically, I make the bowls to-serve.

No Pressure Cooker? No problem!

Just follow all instructions and simmer the broth for 4 hours on your stovetop. Put all ingredients into a large pot. Fill with 2-1/2 quarts of water. Bring to a boil, reduce heat so that the water is BARELY simmering – just tiny bubbles here and there. Simmer slightly covered for 3-4 hours. Skim surface of fats and stuff that floats frequently.

Vietnamese Pho Pressure Cooker (Noodle Soup) Recipe Video


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Vietnamese Pho Pressure Cooker (Noodle Soup)

Servings: 6 Prep Time: 15 minutes Cook Time: 2 hours
vietnamese pho pressure cooker noodle soup recipe featured-0888

Adapted from Nom Nom Paleo Cookbook by Henry Fong and Michelle Tam. This recipe makes a Vietnamese Pho Soup concentrate.

A tip for the Beef Eye of Round. The key to this is to very thinly slice. These slices will be added to each person's bowl RAW. When you pour the simmering hot pho broth into each bowl, it will cook the beef perfectly! To slice very thin, space the Eye of Round roast into the freezer for 20 minutes. This will firm up the roast and make it easier to slice very thin.

OR - sometimes you can find already-sliced beef at your grocery store. My store sells pre-sliced beef that you use for cheesesteak sandwiches. Even if it's not eye-of-round roast, just use what they are selling pre-sliced!

Ingredients:

3 whole star anise
2 tablespoons whole coriander seeds
1 cinnamon stick
3 whole cloves
1 green cardamom pod
2 tablespoons butter, divided (Non-Paleo version: cooking oil)
8 slices fresh ginger, unpeeled, 1/2 inch thick
1/2 large yellow onion, peeled
2 pound beef cross shanks, 1-1/2 inches thick
1-1/2 pound oxtails
1-1/2 pound beef brisket
3-1/2 tablespoons fish sauce
1 pound beef eye of round roast, very thinly sliced (keep refrigerated until ready to serve)
8 cups shirotaki noodles (Non-Paleo version: dried rice noodles)FOR THE TABLE:2 limes, cut into wedges
2 jalapeño peppers, sliced
1 bunch fresh cilantro
1 bunch fresh Thai basil (or regular Italian basil)
1 bunch fresh mint
2 cups bean sprouts
Sriracha sauce (store bought or 20 Minute Sriracha Recipe)

Directions:

1. In a large saucepan over medium-high heat, add all spices and toast until they become fragrant. Take care not to burn them! Place them in a coffee filter or piece of cheesecloth and tie it up. Place the sachet into the pressure cooker pot.
2. In the same sauce pan over medium-high heat, add 1 tablespoon butter (or oil) and add onion and ginger pieces. Brown until there is a nice sear on them. Remove them from the pan and place them in the pressure cooker.
3. Sear the meat in batches: add the remaining tablespoon of butter to the pan and sear the shank, oxtail and brisket. You'll do this in batches, all in a single layer. Give everything plenty of space so that they SEAR and brown. Crowding the pan will not brown the meat. Sear each side, remove each meat from the pan and add them to the pressure cooker.

4. Cover the contents of the pressure cooker with water or up to the fill line. Set your pressure cooker to cook for 60 minutes. This means it will cook under pressure for 60 minutes. It will take time to build up pressure (usually 30 minutes) and additional time to release pressure after cooking (usually 30 minutes).
Approximately: 30 minutes to build up pressure + 60 minutes under pressure + 30 minutes to release pressure. Exact timing is really not that important - and also depends on your pressure cooker system. Follow manufacturer instructions.

5. Once finished cooking and safe to open, open the pressure cooker and using a fine mesh or ladle, remove the top layer of fatty liquid that has accumulated on the surface of the broth and discard (there will be lots of it.) Remove the onion, ginger and spice sachet and discard. Remove the meat to your cutting board. Shred the brisket using two forks. Remove any other meat from bone.

6. The resulting broth is a concentrate. Dilute the pho concentrate with 4-6 cups of water. Season the Pho broth with fish sauce. Taste and add additional fish sauce if needed. Bring to a simmer on stovetop right before you are ready to serve.

Assemble the Pho Bowls:
Serve to order. In a large bowl for each person, add shirotaki noodles and meat (including the sliced eye of round). Pour the just-simmering hot broth into each bowl. Hot broth will cook the sliced eye of round. Serve with the remaining sides a la carte so each person can add whatever they'd like to their soup.

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20 Minute Sriracha Sauce http://steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html http://steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html#comments Fri, 07 Feb 2014 16:38:08 +0000 http://www.steamykitchen.com/?p=31539 Like my label!? LOL Back before Sriracha was a “thing” – we just called it “red sauce” and squirted it on just about everything, including scrambled eggs. The original “rooster brand” Huy Fong recipe was so perfect that they had a virtual monopoly at Vietnamese restaurants and competitors didn’t even try to imitate their formula. Fun fact from Forbes: Huy Fong ...

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20 Minute Sriracha Sauce RecipeLike my label!? LOL

Back before Sriracha was a “thing” – we just called it “red sauce” and squirted it on just about everything, including scrambled eggs.

The original “rooster brand” Huy Fong recipe was so perfect that they had a virtual monopoly at Vietnamese restaurants and competitors didn’t even try to imitate their formula. Fun fact from Forbes: Huy Fong Foods has seen a 20% increase in revenue nearly every year since its founding in 1980.

After the news of the temporary shutdown of Huy Fong operations in Irwindale, California, the people of the Internets went crazy. Apparently, the fumes from cooking thousands of pounds of chiles were becoming unbearable for Huy Fong’s residential neighbors. (We hear they’ve resumed shipping, but I haven’t been able to confirm this.)

It’s actually easier than you think to make your own Sriracha – a food processor and medium pot is all you need. If you’re used to just squeezing the rooster bottle (heehee) for your hot sauce fix, you’ll be shocked at how many more flavor profiles you can get from homemade.

20 Minute Sriracha Sauce Recipe
You can make your sauce thinner if you like – run the sauce through a blender to get it less chunky. But I likey mine chunky :-)

While I love the original Huy Fong sauce, it’s missing balance and depth.

Here’s what good  flavor translates to – a balance of the 5 S’s:

  • Salty
  • Savory
  • Sour
  • Spicy
  • Sweet

I’d also add in a B – bitterness – but people don’t like that “B” word (plus it doesn’t start with an “S” ruining my awesome convenient and catchy teaching moment (eye roll and head shake).

The perfect condiment should have all of these flavor elements. Here’s why this 20-Minute Sriracha recipe that I’ve modified from Nom Nom Paleo Cookbook is perfect:

  • Salty and Savory: choice of fish sauce, coconut amino or Bragg’s. Not only do these sauces provide a salty flavor, but they all have “umami” which adds savory notes.*
  • Sour – vinegar
  • Spicy – chiles. But not too spicy. I like using s combo of hot peppers and mild peppers. If a sauce is too spicy, you can’t taste anything else on your plate.
  • Sweet – honey, and sweetness of peppers

Plus, the bonus of homemade is that your sauce is so much more vibrant, bright and full flavored. You’ll want this sauce on your eggs in the morning. in your noodle soup, on your meatloaf, in your stir-fries.

*Bragg’s Liquid Aminos is found in health food stores, Whole Foods and most major supermarkets have this too. Look near the BBQ sauces and Worcestershire sauce. Love this stuff. I’ve been using this in place of soy sauce and fish sauce on everything. It’s healthier, non-GMO, gluten-free, non-fermented. Every homemade salad dressing I’ve been making lately has a Bragg’s in it! Good stuff.

*Coconut Aminos is a new ingredient for me. I found it at my local health food store. It’s raw, gluten-free, 100% organic, dairy-free, vegan, soy-free and contains 17 naturally occurring aminos. I like this just as much as Bragg’s. Give it a try!

20 Minute Sriracha Sauce Recipe

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Big thanks to Nom Nom Paleo Food for Humans Cookbook by my friends Michelle Tam and Henry Fong for another stellar recipe. LOVE this cookbook, I can’t recommend it enough and have purchased copies for my friends.

None of us are Paleo dieters, but the recipes are so versatile and delicious that anyone can benefit from this book! Every recipe has a photo, most with vibrant step by step photos.

If you haven’t already, check out the Cauliflower Bacon Fried Rice that I’ve made from the Nom Nom Paleo.

——-

Watch how easy it is to make this homemade Sriracha sauce!

20 Minute Sriracha Sauce Recipe Video

 

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20 Minute Sriracha Sauce Recipe

Servings: 3 cups Prep Time: 5 minutes Cook Time: 15 minutes
20 minute sriracha sauce recipe featured-0858

Use any type of peppers you want! If you want your sauce red colored - stick to red peppers. My favorite is a combo of red jalapeno or red serrano and mini sweet peppers (the kind you find on veggie trays to eat raw) - smaller and sweeter than bell peppers.

In fact, if you want to use bell peppers, go ahead!

Ingredients:

1/2 pound fresh red jalapeno peppers
1/2 pound fresh mini sweet snacking peppers
7 garlic cloves, smashed and peeled
1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
3 tablespoons tomato paste
4 tablespoons honey
2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos

Directions:

STEP 1: In a food processor or high speed blender, add all ingredients and blend until smooth.

STEP 2: In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg's (or whatever you're using) if needed. You're looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely.

STEP 3: Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!

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No Cook, 3-Ingredient Miso Almond Sauce http://steamykitchen.com/30208-no-cook-3-ingredient-miso-almond-sauce-recipe.html http://steamykitchen.com/30208-no-cook-3-ingredient-miso-almond-sauce-recipe.html#comments Mon, 06 Jan 2014 18:12:57 +0000 http://www.steamykitchen.com/?p=30208 When all else fails, the answer is always Zen, especially in all matters related to food. With the exception of Peanut Butter & Chocolate Cake with Chocolate Ganache & Reese’s Peanut Butter Cups (more!more!more!) or if anyone wants to make me a big ol’ plate of Lobster Nachos (pile it on baby!) For the ultimate in Asian sauce simplicity, I found the ...

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Miso-Peanut-Sauce-Recipe-Pinterest

When all else fails, the answer is always Zen, especially in all matters related to food. With the exception of Peanut Butter & Chocolate Cake with Chocolate Ganache & Reese’s Peanut Butter Cups (more!more!more!) or if anyone wants to make me a big ol’ plate of Lobster Nachos (pile it on baby!)

Photo by Lisa Keating

Photo by Lisa Keating

For the ultimate in Asian sauce simplicity, I found the answer in Mollie Katzen’s The Heart of the Plate. Mollie is known for her 6+ million books in print and her easy (and Zen!) way of creating healthy vegetarian meals.

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Her Miso Almond Sauce that we’ve tossed with noodles have only 3 ingredients. There’s not even cooking involved in the making of this sauce. Watch the video to find out which ingredients create the perfect blend of savory, tangy and creamy!

 Miso Almond Sauce Recipe Video

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 Miso Almond Sauce Recipe

 Miso Almond Sauce Recipe

 

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Miso Almond Sauce Recipe

Servings: 4 Prep Time: 1 minute Cook Time: 2 minutes
Miso Peanut Sauce Recipe-0202

This sauce is great at room temperature (for a dip) or warmed and tossed with any type of noodles you want. We've also used it as a marinade with big chunks of vegetables for kabobs; tossed with roasted cauliflower (and sprinkle with sesame seeds). In other words, it's very versatile.

Also, we substituted peanut butter for the almond butter a couple of times and loved it just as much. Any nut butter will work.

Ingredients:

1 tablespoon miso paste
3 tablespoons almond butter (or any nut butter)
1/4 cup apple juice

Directions:

In a large bowl, whisk together the miso paste and almond butter until very smooth. If it helps, add in a tablespoon of the apple juice. Once the miso and almond butter are combined, whisk in the remaining apple juice.

Warm in microwave or saucepan if you wish. We served with cooked noodles and a minced green onions.

 

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Salmon Teriyaki Recipe http://steamykitchen.com/28997-salmon-teriyaki-recipe-video.html http://steamykitchen.com/28997-salmon-teriyaki-recipe-video.html#comments Thu, 07 Nov 2013 17:24:39 +0000 http://www.steamykitchen.com/?p=28997 It’s not often that you meet soul mates or life-long family friends. We (and I mean every one of us in the Steamy Kitchen family, including Coco) feel extremely lucky to count Todd and Diane of White on Rice Couple as part of our family.   I think that was 4 years ago when I first saw their post on Tofu ...

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Salmon Teriyaki Recipe

It’s not often that you meet soul mates or life-long family friends. We (and I mean every one of us in the Steamy Kitchen family, including Coco) feel extremely lucky to count Todd and Diane of White on Rice Couple as part of our family.

Salmon Teriyaki Recipe

 

I think that was 4 years ago when I first saw their post on Tofu Fries, but honestly, time is all jumbled up since that darn internet/social media/blogging world sped up time. OMGGGGG- I just checked the link and it’s been almost 6 years now. Hot damn.

Salmon Teriyaki Recipe

Diane and Todd have supported us through countless videos, trips, Food Blog Forums, long texts, phone calls and virtual hugs. They are just the most generous, love-with-open-arms people that we know. My kids lovingly call them “Auntie Diane” and “Uncle Todd.”

Finally, it’s our turn to introduce to you their very first cookbook, Bountiful: Recipes Inspired by our Garden.

Salmon Teriyaki Recipe

Well, it’s more than just a cookbook. The book is a peek into their bountiful life and surroundings with gorgeous photography of vegetables, fruit, herbs….and of course recipes. I hope you have a chance look through a copy of their book. Psst….here’s an article from LA Times Food Section on how they transformed their mess of a backyard into a bountiful oasis.

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Bountiful cookbook by Todd Porter and Diane Cu

diane and todd

I’ve made their super-simple Pineapple Teriyaki Sauce and paired with fresh salmon. It’s a 16-minute recipe. You’ll love the updated freshness of Japanese teriyaki sauce. This Pineapple Teriyaki Sauce goes with evvvverything. Not only is the sauce “no-cook” but it all comes together simply in a blender. Use the sauce to drizzle on roasted or steamed veggies; as a marinade for pork, chicken or seafood, as a simmer sauce (like this recipe) or just toss with cooked noodles.

Salmon Teriyaki Recipe

Salmon Teriyaki Recipe Video

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Salmon Teriyaki

Servings: 4 Prep Time: 5 minutes Cook Time: 8 minutes
salmon teriyaki recipe featured-0112

Ingredients:

2 cups fresh pineapple, divided
1 knob fresh ginger
2 garlic cloves
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon sesame oil
sprig of fresh mint or basil
1 tablespoon olive oil
4 salmon filets (about 4-6 oz each)

Directions:

For the Pineapple Teriyaki Sauce: In a blender, add just 1 cup of the pineapple, ginger, garlic, soy sauce, brown sugar, sesame oil and puree until smooth.

Dice the remaining pineapple. Mince the fresh mint or basil. Combine these two ingredients in a small bowl and set aside.

Heat a large sauté or frying pan over medium high heat and swirl in the olive oil. When hot, add the salmon filets.

Cook each side of the salmon for approximately 2-3 minutes or until there is a nice crust but the inside is still just barely raw. Pour in the teriyaki sauce to the pan and simmer for one minute, spooning the hot mixture all over the salmon. Top with the fresh diced pineapple and mint. Serve immediately.

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Roasted Duck with Chinese Steamed Buns http://steamykitchen.com/28629-roasted-duck-with-chinese-steamed-buns-recipe-video.html http://steamykitchen.com/28629-roasted-duck-with-chinese-steamed-buns-recipe-video.html#comments Mon, 07 Oct 2013 18:51:03 +0000 http://www.steamykitchen.com/?p=28629 On the dinner plate, Chicken has been the reigning king of fowl for far too long. I’ve been asking my meat market to stock a more diversified fresh poultry section, but apparently, I’m the only fool asking for such. Any poultry other than chicken and ground turkey gets banned to the frozen foods department: quail, duck, goose and turkey. (Guinea ...

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chinese smoked duck and steamed buns-9934

On the dinner plate, Chicken has been the reigning king of fowl for far too long. I’ve been asking my meat market to stock a more diversified fresh poultry section, but apparently, I’m the only fool asking for such. Any poultry other than chicken and ground turkey gets banned to the frozen foods department: quail, duck, goose and turkey. (Guinea fowl, partridge, pheasant and pigeons can be had but only on special order).

I’m on a quest to lay off chicken for a while and explore some of the “other poultry”- both in the kitchen as well as on our homestead. While it’s a little too early to talk about the 20, 18, 17 duck eggs that we’re incubating (they’ll hatch this week), our plan all along is to raise our own meats.

Smoked Duck and Chinese Steamed Buns Recipe

Oh, before any of my readers freak out, no we haven’t cooked Duckie Momo or Nibbles. Both of them are on the “protected list” and are considered our pets. 

The past two weeks of recipe testing were devoted to taking one of the most elaborate Chinese dishes and creating a no-fuss, simple recipe that anyone can make.

Smoked Duck and Chinese Steamed Buns Recipe

Have you ever tried one of China’s most celebrated dishes – the sublime Roast Peking Duck with its crackling, crispy skin served in a fluffy Chinese steamed bun? It’s a complicated, multi-step recipe that involves air-drying the duck, blowing the duck to separate the skin from the body (essential to get the crackly-thin skin), pouring boiling water over the duck to tighten the skin, and roasting the duck while hanging (the duck, not you). If you’re interested, Serious Eats has an easier version.

Smoked Duck and Chinese Steamed Buns Recipe

I wasn’t interested in getting my version of the recipe to match Peking Duck, but rather to create a recipe that we could build on and that any kitchen novice to tackle. I distilled the dish to just 3 main ingredients.

1) duck
2) green onion (scallion)
3) bun made with a brilliant secret ingredient

Prep and hands-on cooking is less than 1 hour. (The duck will take longer in the oven, but it’s inactive, hands-off babysitting)

Smoked Duck and Chinese Steamed Buns Recipe

Roasting the Duck

The original Peking Duck is slathered and basted with a sweet/salty liquid of soy sauce and honey. I opted to simply season the duck with salt and pepper. Why make it any more complicated than than, when the duck itself has such incredible flavor?

I’m using our outdoor wood-fired grill from Memphis Grills, which acts as our outdoor oven. Yes, it’s wood-fired! We use 100% hardwood wood pellets that fuel the grill. It’s cleaner and healthier than charcoal and gives everything we cook a natural wood-fired taste.

You can roast your duck in your oven or out in your BBQ grill.  The most foolproof method of cooking duck is low and slow to keep the meat moist and tender — and then finish off with a blast of high heat to crisp up the skin.

Smoked Duck and Chinese Steamed Buns Recipe

Green Onion Goodness

In Asian cookery, green onion (or scallion) is used more than just for garnish. Raw green onion, cut into very thin, long slivers  and soaked in ice-cold water adds curly crunch texture! Plus, soaking it in water mellows out the spicy/harsh flavor of raw green onion. Give it a try. Here’s a more in-depth post on how to do this as a garnish.

In addition to curly-crunchies, I also minced some of the green onion with salt and flash-cooked with smoking-hot cooking oil to make “Scallion Oil.” It’s easy. It takes 5 minutes.

Smoked Duck and Chinese Steamed Buns Recipe

Cheater Chinese Steamed Buns

Okay, get ready for my secret ingredient. Prepared dough! This is a trick I learned from my Mom. A can of prepared sourdough biscuit dough creates light, fluffy, pillowy steamed buns!

All you have to do is roll out the dough discs into ovals and fold over. Steam for 8 minutes. Done.

The only thing missing now is the Sweet Chili Sauce, which you can make yourself, purchase (try finding Mae Ploy brand) or use purchased sweet plum sauce.

Roasted Duck with Chinese Steamed Buns Recipe Video

 

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Smoked Duck with Chinese Steamed Buns Recipe

Servings: 8-10 Prep Time: 45 minutes Cook Time: 2 hours
chinese smoked duck and steamed buns featured-9948

You'll also need roasting pan with rack (if oven cooking). I do not truss the duck (tie duck legs together), because I find that it's unnecessary - the bird cooks more evenly if you don't truss. Plus, an untrussed duck is easier to carve.

Regarding the prepared dough in a can: Look for the regular sized cans (the giant, fat "Grands" are too big). From my testing, the sourdough biscuits work the best, but buttermilk biscuits also work too.

Ingredients:

1 whole duck
kosher salt and pepper
1 large bulb ginger, sliced
1 whole garlic bulb, cut in half
8 stalks green onion/scallion)
1/2 cup cooking oil (rice, vegetable, canola or peanut)
2-3 cans prepared sourdough biscuit dough
1 tablespoon white vinegar
Prepared Asian Sweet Chili Sauce or Plum Sauce

Directions:

Preheat oven or grill to 300F

1. To clean the duck, I like to give it a little salt rub to thoroughly clean the skin. Rub a handful of kosher salt all over the duck. Give that duck an exfoliating scrub! Rinse all salt away and pat dry. Season duck with salt and pepper, inside and outside. Cut away and discard any extra fat. Stuff the duck with the ginger and garlic. I like to sew the cavity shut, but it's not necessary.

OVEN COOKING: Place duck, breast side up in roasting pan with rack. Roast duck at 300F for approximately 45 minutes per pound, or until internal temperature of duck is 160F. Turn up the heat to 450F and roast an additional 5-8 minutes to crisp up the skin.

GRILL COOKING: Prepare for indirect cooking at 300F. Have a drip pan as well - the duck is very fatty and you'll want something to catch the fat. Roast until internal temperature of duck is 160F, approximately 45 minutes per pound. Turn up the heat to high and roast an additional 5-8 minutes to crisp up the skin.

2. While the duck is cooking, let's prepare the scallions and bun.

SCALLION OIL: Mince 4 stalks of green onion. Place in a large, heat-proof bowl (like Pyrex or Corningware). Set aside.

CURLY-CRUNCHY SCALLION: With the remaining 4 stalks of green onion, slice as thin as you can at a very steep angle. Place in a bowl of ice water.

BUN: Flour clean surface to work on. Roll each biscuit into a oval shape. Fold over in half and place on a square of parchment paper. Cover with plastic wrap and set on counter until ready to cook.

3. Once the duck is cooked, remove from grill or oven and let rest while we steam the bun and make the Scallion oil.

BUN: In a large wok, bamboo steamer or large saute pan, add 2 cups of water with 1 tablespoon white vinegar. When boiling, steam the buns for 8 minutes on medium heat.

SCALLION OIL: While the buns are steaming, in a small pot or frying pan, heat up the 1/2 cup of cooking oil until the oil begins to smoke. Carefully pour the super-hot oil over the minced scallions and salt, mix well.

4. Carve the duck at the table, slice the duck breast into very thin slices to eat in between the steamed buns! Add a little Scallion Oil, Curly-Crunchy Scallion and Asian Sweet Chili Sauce.

 

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Asian Sweet Chili Sauce http://steamykitchen.com/28458-asian-thai-sweet-chili-sauce-recipe-video.html http://steamykitchen.com/28458-asian-thai-sweet-chili-sauce-recipe-video.html#comments Tue, 24 Sep 2013 19:53:46 +0000 http://www.steamykitchen.com/?p=28458 Good Asian cooks never run out of rice, soy sauce, ginger and garlic. I’ll also throw fish sauce and Thai sweet chili sauce in the mix too. I must be a bad Asian because I’m constantly out of these ingredients – too lazy to drive 30 minutes to the Asian market and too cheap to pay the crazy mark-up at ...

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Sweet Chili Sauce Recipe

Good Asian cooks never run out of rice, soy sauce, ginger and garlic. I’ll also throw fish sauce and Thai sweet chili sauce in the mix too. I must be a bad Asian because I’m constantly out of these ingredients – too lazy to drive 30 minutes to the Asian market and too cheap to pay the crazy mark-up at my local regular grocery chain.

Sweet Chili Sauce Recipe

While I’m not quite ready to grow a rice paddy out back (though with all this rain this year, I’m seriously thinking we can!), I am going to start growing garlic and attempt to grow ginger as well. Scott, the boys and I bet our neighbors too, will surely veto homemade fish sauce (fermenting anchovies!??) but homemade Thai Sweet Chili Sauce is a definite YES!

Sweet Chili Sauce Recipe

I use Asian Sweet Chili Sauce on everything. More importantly, my kids like it on everything. It’s sweet, not spicy – though some brands are spicier than others. We use it to dip Chinese Egg Rolls, Mushroom Tofu Potstickers, Roasted Tofu, Firecracker Shrimp. Toss after roasting Brussels Sprouts with Sweet Chili Sauce. Add a spoonful to any stir fry – like Bok Choy with Ground Chicken. Smother on Baby Back Ribs. Make a salad dressing for Fried Green Tomatoes.

Sweet Chili Sauce Recipe

When I make my own Asian Sweet Chili Sauce – I specifically choose a combination of very mild, sweet peppers and just a few medium hot peppers. I want flavor with a little bit of heat….not searing heat like most sriracha).

See list of recommended peppers at bottom of post!

Sweet Chili Sauce Recipe

Cooking Asian Sweet Chili Sauce

cft_automaticJamMakerIn my video, I used the Ball® FreshTECH Automatic Jam & Jelly Maker (by Jarden Home Brands)
This nifty machine heats up your concoction and auto-stirs. It’s convenient if you can a lot of jams, jellies AND hot sauce.

But you can use any large pot, pan or wok. You’ll just have to stir occasionally.

 

Screen Shot 2013-09-24 at 12.15.00 PMCanning Asian Sweet Chili Sauce

This recipe makes 5-6 cups! Sure, you can cut down the ingredients to make less, but why not make the full recipe, can them in cute jars and give some away as gifts.

Those pretty jars that I used are from Sur La Table, they have some GORGEOUS jars from France and Italy! I especially love these canning jars with colored gaskets for $3.95 each.

The type of chili (or chile – however you prefer to spell it!) pepper you choose is up to you! Use a total of 2 pounds of chili peppers. Remember, you can always ADD more heat. It’s hard (if not impossible) to take away the heat!

 

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Sweet Chili Sauce Recipe Video

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Asian Sweet Chili Sauce Recipe

Servings: Approximately 5 cups Prep Time: 10 minutes Cook Time: 20 minutes
sweet chili sauce recipe featured-9696

Ingredients:

2 pounds of chili peppers of your choice
1 onion, peeled and quartered
3 cloves garlic, peeled
1/4 cup cooking oil
1/2 cup rice wine vinegar (or cider vinegar)
1/2 cup brown sugar
1/2 cup fish sauce

Directions:

In a food processor, add in the chili peppers, onion and garlic. Process until desired consistency. I like mine a rough mince.

In a wok, large pot or large sauté pan, heat the cooking oil until shimmering on medium high heat. Add in the pepper/onion/garlic mixture and cook until fragrant, about 1 minute. Add in the remaining ingredients, mix well and bring to a simmer. Turn heat to low and cook for 20 minutes, stirring occasionally. Quickly taste and decide if you would like to add more spicy-hot chili pepper.

Taste and adjust seasonings. If you feel like it needs more saltiness and savoriness, add 1 tablespoon of fish sauce. Need it sweeter - 1 tablespoon brown sugar. If the sauce is lacking that tang, or high flavor note - 1 tablespoon vinegar.

 

Use a combination of peppers based on your tastes:

MILD PEPPERS:
bell pepper (yes, you can use regular bell peppers!)
Banana pepper
Sweet chile pepper (like the ones I show in the video)
Anaheim chile
Poblano chile
Hungarian wax chile
Japanese shishito peppers
Cherry peppers

MEDIUM PEPPERS:
jalapeño pepper
Fresno pepper

HOT PEPPERS:
Cayenne pepper
Serrano pepper
Thai bird’s eye chile

EXTREME PEPPERS:
Habanero
Scotch bonnet

For my batch – I used:
1 1/2 pounds sweet mini chili peppers
1/2 pound Fresno and jalapeño peppers

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