Recipes – Steamy Kitchen Recipes https://steamykitchen.com Steamy Kitchen: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 14 Nov 2018 14:42:32 -0500 en-US hourly 1 https://wordpress.org/?v=4.9.8 Japanese Mushroom Recipes https://steamykitchen.com/3019-japanese-mushrooms.html https://steamykitchen.com/3019-japanese-mushrooms.html#comments Wed, 03 Oct 2018 09:28:36 +0000 https://steamykitchen.com/blog/?p=3019 I’ve been playing around with Japanese mushrooms lately. Look at these babies! From left to right, these are White Beech Mushrooms (Bunapi Shimeji), Brown Beech Mushrooms (Buna Shimeji), Maitake Mushrooms and King Trumpet Mushrooms (Eryngii) These are organic and grown in the United States (the ones sold in US are grown in California) and even […]

The post Japanese Mushroom Recipes appeared first on Steamy Kitchen Recipes.

]]>
japanese-mushroom-stirfry-100

I’ve been playing around with Japanese mushrooms lately. Look at these babies! From left to right, these are White Beech Mushrooms (Bunapi Shimeji), Brown Beech Mushrooms (Buna Shimeji), Maitake Mushrooms and King Trumpet Mushrooms (Eryngii)

asian-mushrooms

These are organic and grown in the United States (the ones sold in US are grown in California) and even cultivated on recyclable material with no chemicals or additives. Japanese mushroom farm at Hokto Kinoko:

asian-mushrooms-growingasian-king-trumpet-mushrooms

maitakeasian-mushroom-king-trumpet-growing

About Japanese Mushrooms

I took some time to give each mushroom variety a glamor shot – these were really fun to photograph. I hope you enjoy them!

Japanese Brown Beech Mushroom

japanese-brown-beech-mushroom

Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called “beech mushrooms” because they often grow on fallen beech trees. These have a white base and cracked, speckled brown caps white are so very pretty. Surprisingly, they have no aroma! But their texture once cooked is smooth, crunchy. Shimeji mushrooms are buttery and nutty. You must cook Shimeji mushrooms, do not eat raw. Perfect to pair with noodles! The first recipe below is my Japanese Noodles with Shimeji Mushrooms Recipe.

Shimeji Mushroom Recipes

Vegetarian Japanese Shimeji Mushroom Omelet
15 Minute Japanese Mushroom Flatbread
15 Minute Udon Miso Noodle Soup with Japanese Shimeji Mushrooms
Japanese Noodles with Shimeji Mushrooms Recipe
Truffled Potatoes with Shimeji Recipe
Shimeji Mushrooms with Aburage Miso Soup Recipe
Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe
Steak with Shimeji Mushrooms Recipe

Japanese Bunapi Shimeji Mushroom

japanese-white-beech-mushroom

These are called “white beech mushrooms” and “Bunapi” is actually a Hokuto trademark – they bred this particular mushroom from the Buna Shimeji (above) for its smooth, ivory color. It tastes very similar to the Buna Shimeji, and any recipe above will work for Bunapi.

Japanese Maitake Mushroom

japanese-maitake-mushroom

According to Kimiko Barber, in Japanese, these mushrooms are called “dancing mushrooms.” When these mushrooms move in a gentle breeze, they resemble coral dancing in the current. It’s scientific name is Grifola frondosa and also known as Hen of the Woods. It’s a sturdy mushroom and holds its shape in a quick stir-fry and very pretty in soups with its swirls and curls floating. The taste is rich, earthy, woodsy and its texture is crisp/firm.

Maitake Mushroom Recipes:

Warm Maitake Pasta with Citrus Soy Dressing
Steak with Creamy Whisky Mushroom Sauce (use Maitake mushrooms)
Seared Maitake Mushrooms
Maitake Sea Bass Recipe
Maitake Mushroom & Asparagus Stir Fry Recipe
Maitake and Beech Mushrooms with Simmered Tofu on Sesame Rice Recipe
Cauliflower Steaks with Maitake in Brown Butter Sauce

Japanese King Trumpet (Eryngii) Mushroom

japanese-king-trumpet-mushroom

These are my favorite Japanese mushrooms, I love their hearty, meaty texture and sometimes I even use these mushrooms as a meat substitute. I like to slice these mushrooms into 1/4-inch slices and then pan fry them with a little butter, mirin and soy. (I’ll post a recipe up later this week)

King Trumpet mushrooms are sweet, mild and buttery. Its stem is thick, robust and the Eryngii is related to the common Oyster Mushroom. In fact, sometimes, they are known as King Oyster Mushrooms. The ones shown here are about 3 to 4-inches tall and its base is 3/4-inch in diameter. Big boys!

Ian Garrone shows you in a short video clip what to look for when buying King Trumpet mushrooms. He also says their taste is similar to abalone – and I totally agree!

King Trumpet Mushroom Recipes

Teriyaki Mushroom Sauce with Grilled Salmon
10-Minute Shrimp and Mushroom Thai Curry
Arctic Char with King Trumpet Mushrooms and Lemon Butter Sauce Recipe

Roasted King Trumpet Mushrooms Recipe
Teriyaki King Trumpet Mushroom Recipe
King Oyster “Scallop” Bowl

===

japanese-mushroom-medley

Do you have a great mushroom recipe? Let me know in the comments!

 

The post Japanese Mushroom Recipes appeared first on Steamy Kitchen Recipes.

]]>
https://steamykitchen.com/3019-japanese-mushrooms.html/feed 70
How to cook rice in the microwave, perfect every time https://steamykitchen.com/22048-how-to-cook-rice-microwave.html https://steamykitchen.com/22048-how-to-cook-rice-microwave.html#comments Tue, 25 Sep 2018 12:05:52 +0000 https://steamykitchen.com/?p=22048 How to cook rice in the microwave - in less than half the time it takes on stove or rice cooker.

The post How to cook rice in the microwave, perfect every time appeared first on Steamy Kitchen Recipes.

]]>
Cooking rice in the microwave is cheaper and faster than having a rice cooker. We’ll show you how to cook rice in the microwave, with perfect results, every time. We’ll also show you a secret Asian grandmother trick to measuring the ratio of rice vs. water, without a measuring cup!

how to cook rice in microwave

Why cook rice in the microwave?

Cooking rice in the microwave is cheaper.

There’s no need for a stand-alone rice cooker appliance to clutter your pantry. Years ago, I invested in a $300 Zojirushi, the mother of all rice cookers. These days, I only bring out that appliance when I’m cooking rice for a large group of people.

For family cooking, I use a $14 Nordicware Microwave Rice Cooker that works very well.

Cooking rice in the microwave is faster.

On average, my $300 fancy pants rice cooker takes about 25 minutes to cook rice. Cooking rice on the stovetop takes about the same amount of time. Cooking rice in the microwave only takes 12 minutes.

Cooking rice in the microwave means less cleanup.

Cookers designed for cooking rice in microwave are usually 2-parts: a lid and a base. Both are dishwasher safe. My rice cooker has a lid, a plastic gasket ring, a little cup for excess water, and the base. Plus, I have to clean in the narrow crevices of the cooker.

Cooking rice in the microwave means less babysitting.

If you’re cooking rice on the stovetop, you’ll need to watch the pot until the water boils, lower the heat, cover the pot,  then set the timer. Once timer goes off, you’ll have to immediately turn off heat. There’s very little wiggle room with timing when cooking on stovetop. The intense heat under the pot will overcook the rice or create burnt, stuck-in-pot rice that difficult to scrape out.

Cooking rice in the microwave tastes exactly the same.

At first, I was really skeptical that microwaved rice would be able to compete with my rice cooker.

Boy was I wrong. Fluffy, perfectly evenly cooked rice from the microwave. Side by side, you wouldn’t be able to tell the difference between $300 rice cooker or $14 rice cooker. Just don’t tell my husband that, okay? He’ll never let me shop for expensive cookware again.

  • Microwaved rice looks the same
  • Microwaved rice tastes the same
  • Microwaved rice smells the same
  • Microwaved rice fluffs the same

how to cook rice in microwave

Secret to cooking rice in the microwave

The secret to microwaving rice is to add the right amount of water. Too much water = soggy rice. Too little water = dry rice. Just right water = just right rice.

how to cook rice in microwave

How to cook rice in the microwave

how to cook rice in microwave: measure raw rice

To cook rice in the microwave, you’ll start with a microwave-safe container, raw rice (like basmati, jasmine, or sushi rice). For 4 people, you’ll need 1 1/2 cups of raw rice. This will make about 3 cups of cooked rice. Add enough water to cover the rice by about 1-inch. Microwave for 9 minutes, let rest, covered for 3 minutes (don’t peek!).

Note: brown rice and wild rice have different cooking methods. Learn how to cook brown rice in the microwave here.

Let’s break it down:

Add the raw rice to your microwave container. Pour in some cool water and swish the rice around to wash it.  Carefully pour out the water, keeping the rice in the pot. Just tilt the pot – the water will pour out and the rice will stay at bottom. You can even use your hands to cup the rice to prevent it from spilling out as you pour the water out. Repeat this 3 times more. Your water will be less cloudy each time. Note – the water will never be completely clear – rice is a starch, starch will cloud the water a bit!

The purpose of this is to wash the rice, getting rid of any dirt, dust and extra starch that coats the rice. Extra starch on rice makes the rice very sticky and gummy. When you wash it away, you’ll notice a big difference in the quality of the cooked rice.

Are you washing away nutrients in the rice? No. Unless you are buying “fortified rice” that’s a processed food. Some companies, like Uncle Ben’s Rice, spray the rice with vitamins during processing. Don’t buy this type of rice…it tastes nasty.  Get your nutrients from vegetables and protein, not from a spray. Wash raw rice because it’s dusty and dirty.

how to cook rice in microwave: washing rice

Once you’re done with the washing, pour the water out again.

how to cook rice in microwave: measure raw rice: drain water

Ancient Chinese Secret to Measuring Water

Now we’re going to add the cooking water. Add enough water so that it covers the rice by 1-inch. Sure, you can break out your ruler and do this, or you can do what my Dad taught me, use your finger to measure. It’s an Ancient Chinese Secret!

Put your clean finger in the pot so that the tip of your finger touches the top of the rice (don’t go all the way to the bottom – we are measuring from top of rice.) For most ladies (and men with small hands) 1″ is where your first knuckle is. DONE.

For men or ladies with large hands, just add enough water to go below the knuckle (or use your pinky finger.)

how to cook rice in microwave: measure water

how to cook rice in microwave: measure water

how to cook rice in microwave: add water

how to cook rice in microwave: measure water
*Thanks free clip art! (though originally he was holding a cell phone)

how to cook rice in microwave: measure water

 

Why is this method superior to measuring cups?

  • It doesn’t matter how much rice you start with (you measure from the top of the rice, so if you have more rice in the pot, you’ll end up adding more water to get it up to 1″)
  • You don’t have to memorize measurements or ratios
  • It doesn’t matter what kind of pot you use
  • It doesn’t matter how you cook the rice (microwave or stovetop)
  • It doesn’t matter how well you’ve drained the rice after washing (if you don’t drain all of the water, you could end up with too much water in the pot)

The method is the same.

See? Ancient Chinese secret.

Put the lid on. Notice this rice cooker has air vents – this allows the steam to escape during cooking, which is good. If you use a microwave pot that has a very tight fitting lid, your lid will explode off. If you are using a any other microwave vessel (even a Pyrex!), put the lid on but just set it on top. Corningware glass lids will work fine – the steam will escape between the glass and pot.

How to microwave rice recipe covering the pot

Microwave for 9 minutes on high. Let it sit for 3 minutes undisturbed to finish cooking. Then it’s done.

How to microwave rice recipe in 9 minutes

You’ve now cooked rice in less than half the time it takes, cheaper than my ahem, $300 machine, using less energy than a stove, and you don’t have to babysit the pot.

Easy microwave rice recipe

Microwave cookware I recommend

How I microwave rice – Nordicware Microwave Rice Cooker $14 (Amazon.com)

How I make soft and hardboiled eggs in the microwave – Nordicware Microwave Egg Boiler $11 (Amazon.com)

How to cook rice in microwave

Use a microwave safe dish that is meant for cooking pasta/rice or steaming vegetables. The lid should have a vent. If it doesn’t, just lay the lid on top of the cooking dish (without snapping it in place) to allow steam to escape.

  • 1 1/2 cups rice (jasmine, basmati, white rice or sushi rice)
  • 2 1/4 cups water
  1. Scoop the rice into the microwave-safe container or pot. Fill the pot with water and swish the water and rice with your hands. Pour out the water, keeping the rice in the pot (just cup your hands around the rice to prevent it from pouring out). Repeat for 2-3 more times until the water is just barely cloudy.

  2. Add enough water to cover the rice by about 1″ – or place your finger straight down touching the top of the rice. The water should meet your first knuckle (ladies or men with small hands) and just under the first knuckle (men or ladies with big hands). For 1 1/2 cups of rice, this is approximately 2 1/4 cups of water. Cover with lid. 

  3. Microwave on high for 9 minutes. Let rest covered (no peeking!) for 3 minutes before fluffing.

The post How to cook rice in the microwave, perfect every time appeared first on Steamy Kitchen Recipes.

]]>
https://steamykitchen.com/22048-how-to-cook-rice-microwave.html/feed 264
Amazon Fire TV Stick with Alexa Voice Remote Giveaway https://steamykitchen.com/47184-amazon-fire-tv-stick-with-alexa-voice-remote-giveaway.html Wed, 19 Sep 2018 22:04:30 +0000 https://steamykitchen.com/?p=47184 Just plug Fire TV Stick into your HDTV and start streaming in minutes. Use the included Alexa Voice Remote to find the best way to watch across more than 200 channels and apps with universal search. With the fastest Wi-Fi and most accurate voice search of any streaming media stick, shows and movies start faster . . .

The post Amazon Fire TV Stick with Alexa Voice Remote Giveaway appeared first on Steamy Kitchen Recipes.

]]>

Just plug Fire TV Stick into your HDTV and start streaming in minutes. Use the included Alexa Voice Remote to find the best way to watch across more than 200 channels and apps with universal search. With the fastest Wi-Fi and most accurate voice search of any streaming media stick, shows and movies start faster and stream smoother than ever.

  • The next generation of our best-selling Fire TV Stick–now with the Alexa Voice Remote.
  • Enjoy tens of thousands of channels, apps, and Alexa skills with access to over 500,000 movies and TV episodes from Netflix, Prime Video, Hulu, HBO, SHOWTIME, NBC, and more. Plus, access millions of websites such as YouTube, Facebook, and Reddit with browsers like Silk and Firefox.
  • Launch and control content with the included Alexa Voice Remote. Simply say, “Play Game of Thrones” or “Launch Netflix” and Alexa will respond instantly. Plus, play music, find movie show times, order a pizza, and more—just ask.
  • No cable or satellite? No problem. Watch the best of live TV and sports from AMC, HGTV, ESPN, FOX, and others with a subscription to DIRECTV NOW, Sling TV, or top-rated primetime shows with CBS All Access.
  • Find the best way to watch with universal search results from over 200 channels and apps including Netflix, Hulu, and Prime Video.
  • Amazon Prime membership unlocks thousands of movies and TV episodes, including “Thursday Night Football”, Amazon Original Series, Prime Video Channels, and ad-free listening to millions of songs with Prime Music.
  • Pick up where you left off. Bring hit shows and movies with you when you travel. Plug Fire TV Stick into any TV’s HDMI port, connect to Wi-Fi, and continue streaming.
  • Play current favorites or quickly discover what to watch next directly from the Home screen.

With access to Netflix, Hulu, HBO NOW, Prime Video, and more—there are over 500,000 TV episodes and movies ready to stream. Watch live TV (including sports and news) as it happens. Directly access millions of websites such as YouTube, Facebook, and Reddit with browsers like Silk and Firefox. Subscription fees may apply.

Watch live TV with subscriptions to Hulu, PlayStation Vue, Sling TV, and others, or use an indoor HD antenna connected directly to your TV to get broadcast networks like NBC and PBS for free.

Prime membership unlocks thousands more movies and TV episodes through Prime Video, including Thursday Night Football and Amazon Original Series like The Tick, The Grand Tour, Mozart in the Jungle, and Just Add Magic. Prime members can also add premium channels like HBO, SHOWTIME, and STARZ—no cable or satellite subscription necessary. Only pay for the channels you want to watch, with prices starting as low as $2.99 a month—and you can cancel anytime. Each channel starts with a free trial, so it’s easy to discover new favorites.

The post Amazon Fire TV Stick with Alexa Voice Remote Giveaway appeared first on Steamy Kitchen Recipes.

]]>
Scallops with Apricot Sauce https://steamykitchen.com/20390-scallops-with-apricot-sauce-recipe.html https://steamykitchen.com/20390-scallops-with-apricot-sauce-recipe.html#comments Wed, 29 Aug 2018 19:11:44 +0000 https://steamykitchen.com/?p=20390 I was sent a lovely note from blog reader, Carol, requesting a recipe for scallops with a lovely fruity sauce. It’s a dish from Blackfin Bistro, a restaurant in Key West, but sadly they no longer have it on the menu. Don’t you hate that? Fall in love with a restaurant’s dish and then it […]

The post Scallops with Apricot Sauce appeared first on Steamy Kitchen Recipes.

]]>

I was sent a lovely note from blog reader, Carol, requesting a recipe for scallops with a lovely fruity sauce. It’s a dish from Blackfin Bistro, a restaurant in Key West, but sadly they no longer have it on the menu. Don’t you hate that? Fall in love with a restaurant’s dish and then it disappears from the menu!

Fortunately for me, I love a challenge of replicating a restaurant dish….and so do many others! Check out my friend Stephanie’s website, CopyKat Recipes. I’ve recreated Carabba’s herby-garlicky bread dip, Applebee’s Oriental Chicken Salad and one day I’ll figure out how to make Outback’s Bloomin’ Onion without setting off the smoke alarm.

So, Carol, here’s a recipe for you – hopefully it will come close to what you once ordered. It’s got all elements of a good dish – salty, savory, sweet, tangy and buttery. Big thanks to Adam and Joanne for this recipe!

Scallops with Apricot Sauce

Here’s what you’re going to need:

Start by patting each scallop dry with a paper towel so they sear nicely when cooked.

Heat a nonstick pan over medium-high heat, add some olive oil then add the scallops. Once the scallops are in the pan, try not to move them until they have a nice brown crust, this will take about 2 minutes. Next, flip and cook until the second side is also seared.

While the scallops cook, make the sauce. Add grated or finely minced ginger to some olive oil over medium heat. Cook until the ginger just begins to brown.

Then, add the apricot jam.

Add a some soy sauce and the butter.

and if the sauce is really thick, a tablespoon or so of water to thin it out a bit.

Serve the scallops on top of rice or alongside vegetables with a drizzle of apricot sauce.

Scallop with Apricot Sauce

FOR THE SCALLOPS

  • 12 large scallops (patted dry)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons grated or finely minced ginger
  • 1/2 cup apricot jam
  • 1 tablespoon soy sauce
  • 1-2 tablespoons water
  • salt and pepper
  • 1 lime

FOR THE CILANTRO LIME RICE

  • 1 cup rice grains + water to cook
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon lime zest
  • 1 tablespoon lime juice
  1. Cook the rice according to package instructions then toss with cilantro, lime zest and lime juice.
  2. 2.Heat a large non-stick frying pan over medium-high heat. Season both sides of each scallop with salt and pepper. Add 1 tablespoon of olive oil to the pan then add scallops and cook 1-2 minutes on both sides, until a golden brown crust forms and the centers are slightly translucent.
  3. Add 1 tablespoon of olive oil to a medium skillet. Add ginger and cook about 30 seconds until it begins to brown. Add jam and soy sauce, stir until combined and heated through. If the sauce is too thick, stir in 1-2 tablespoons of water to thin the sauce.
  4. Serve scallops over rice with a drizzle of apricot sauce and a spritz of fresh lime juice.

The post Scallops with Apricot Sauce appeared first on Steamy Kitchen Recipes.

]]>
https://steamykitchen.com/20390-scallops-with-apricot-sauce-recipe.html/feed 22
Thai Chicken Coconut Soup (Tom Ka Gai) https://steamykitchen.com/3133-thai-chicken-coconut-soup-tom-ka-gai.html https://steamykitchen.com/3133-thai-chicken-coconut-soup-tom-ka-gai.html#comments Tue, 28 Aug 2018 10:26:06 +0000 https://steamykitchen.com/blog/?p=3133 Thai Chicken Coconut Soup (Tom Ka Gai Recipe) When I was in Los Angeles a few years ago, I stopped by the now-closed (sniff sniff) The Cook’s Library Bookstore and picked up a copy of Tessa Kiros’ Apples For Jam, A Colorful Cookbook fully intending it to be a gift for a friend, but after […]

The post Thai Chicken Coconut Soup (Tom Ka Gai) appeared first on Steamy Kitchen Recipes.

]]>
thai-chicken-coconut-soup-tom-ka-gai-002

Thai Chicken Coconut Soup (Tom Ka Gai Recipe)

When I was in Los Angeles a few years ago, I stopped by the now-closed (sniff sniff) The Cook’s Library Bookstore and picked up a copy of apples-for-jamTessa Kiros’ Apples For Jam, A Colorful Cookbook fully intending it to be a gift for a friend, but after an afternoon alone with the cookbook, I decided to keep it for myself and bought her a bag of donuts instead. What a good friend I am. (WHAAAT? Hey, at least I didn’t arrive empty-handed!)

Tessa’s publisher, Andrew McMeel sent me a copy of her latest book, falling-cloudberries Falling Cloudberries, A World of Family Recipes which is part of Gourmet’s Cookbook Club. Tessa Kiro was born in London to a Finnish mother and Greek father, has lived in South Africa and worked as chef in Sydney, Athens, Mexico and London. Her life of global travels inspired this book with nearly 400 pages of recipes, stories and stunning color photographs (170 recipes, 185 color photos).

I wanted to share a recipe with you from her Falling Cloudberries book – Tom Ka Gai Soup, or Thai Chicken Coconut Soup. I’m sure you’ve had this soup before if you’re a fan of Thai food. The Tom Ka Gai soup is warm, tingly and creamy.

About Kaffir Limes Leaves (or Makrut)

Thai Chicken Coconut Soup (Tom Ka Gai) uses fresh kaffir lime leaves to give it that unmistakable Thai flavor and aroma. It’s citrusy, bright and its aroma is as exuberant as its taste.

And I’m lucky enough that in Florida the Kaffir Lime Tree grows like crazy. Even neglected, it looks like this:

thai-kaffir-lime-leaves-makrut-web-001

While my tree doesn’t bear any fruit (I think something called “neglect” might have something to do with it) the leaves are plentiful. And the leaves are the valuable part of the tree, anyways. Another name for Kaffir Lime Leaves is “Makrut,” as I just found out that the word “Kaffir” is a deragatory term (I’m off to research and find out the details on that to confirm).

How to use Kaffir Lime Leaves

The Kaffir Lime Leaves come in doubles. It’s a pretty thick leaf with a tough spine in the middle. The Kaffir Lime Leaf is used whole and discarded after cooking, unless you cut into very thin slivers.

thai-kaffir-lime-leaves-makrut-web-006

For Thai Chicken Coconut Soup (Tom Ka Gai), fold the Kaffir Lime Leaf in half along the spine and then tear, stopping at the tough spine.

thai-kaffir-lime-leaves-makrut-web-010

So that when you open it, the Kaffir Lime Leaves stays whole. This makes it easy to pick out and discard after cooking. Tearing the Kaffir Lime Leaves opens the aroma and flavors. Now scratch the screen and a whiff…WOW!

thai-kaffir-lime-leaves-makrut-web-012

Just throw the leaves, torn and whole into your soup, cook, then pick out and discard. Well, I guess you don’t have to. You can leave the Kaffir Lime Leaves in the soup and make your guests pick it out, or just push it aside with your spoon.

Substitutions for Kaffir Lime Leaves

If you don’t have access to fresh Kaffir Lime Leaves, you can find them at the Asian markets frozen or dried whole. You can also substitute Kaffir Lime Leaves with thick strips of lime peel. Take a whole lime and a vegetable peeler. Peel thick strips, avoiding the white bitter pith. You just want the green. Use your hands to tear a few places along the strip or just crush/fold the strip to bruise it a bit to release its flavor and aroma. Discard after cooking. Use one 2-inch x 1-inch strip of lime peel for every Kaffir Lime Leaf the recipe calls for.

 

Thai Chicken Coconut Soup (Tom Ka Gai Recipe)

Photo and recipe of Thai Chicken Coconut Soup (Tom Ka Gai) courtesy of my buddies at Andrews McMeel Publishing. 

A note on galangal/ginger: while often used together, they are not the same ingredient and taste very different! Many recipes will have you substitute ginger for galangal (which can be difficult to find), which isn’t really a “substitute.” Think of it as – if you can’t get galangal, ginger would be great in this soup too. Find galangal at the Asian market – sometimes you can get fresh galangal otherwise you may find it frozen. ~jaden 

Tessa’s intro: “I just wouldn’t cope with not knowing how to make some version of this soup. I love it. You can add a few mushrooms, a couple of fresh spinach leaves or some slices of zucchini in with the chicken. Also wonderful instead of the chicken is to cook some large, shelled shrimp on a barbecue or grill pan and toss them into the soup just before serving. The fish sauce is the salt in this soup so adjust the quantities according to your taste (and the same with the chile). I like it not too strong. Keep the cilantro stems in your freezer to add flavor to a broth or stew.”

  • 1-1/2 inch piece of galangal or ginger (peeled and sliced)
  • small bunch fresh cilantro with stem (about 8 stems worth of cilantro, reserving some cilantro leaves for serving)
  • 4 kaffir lime leaves (makrut, torn)
  • 1 stem lemongrass (halved lengthways)
  • 3 tablespoons fish sauce
  • juice of 2 small limes
  • 1-3/4 cups coconut milk
  • 1/2 pound skinless chicken breast (cut into thin strips)
  • 1 red chile (seeded and sliced)
  1. Put the galangal, cilantro roots, lime leaves, lemongrass and 4 cups of water in a saucepan and bring to the boil. Add the fish sauce and lime juice, decrease the heat, and simmer for 10 minutes. Remove the cilantro and discard. 

  2. Add the coconut milk, bring back to a simmer for a couple of minutes. Give the broth a quick taste. Too sour? Add more coconut milk or water. Not salty enough? Add a couple dashes more of fish sauce. 

  3. Add the chicken pieces and cook for just a minute or so, until the chicken is soft and milky looking and cooked through. 

  4. Throw in the chili and stir. Serve in bowls with the cilantro leaves roughly chopped and scattered over the top.

Recipe courtesy of falling-cloudberries Falling Cloudberries, A World of Family Recipes by Tessa Kiros/Andrews McMeel Publishing

The post Thai Chicken Coconut Soup (Tom Ka Gai) appeared first on Steamy Kitchen Recipes.

]]>
https://steamykitchen.com/3133-thai-chicken-coconut-soup-tom-ka-gai.html/feed 67
Vietnamese Iced Coffee (Cafe Sua Da) https://steamykitchen.com/492-vietnamese-iced-coffee.html https://steamykitchen.com/492-vietnamese-iced-coffee.html#comments Tue, 10 Jul 2018 11:24:39 +0000 https://steamykitchen.com/blog/?p=492 Vietnamese Iced Coffee is an intensely brewed coffee concentrate that drips down into a tall glass of ice and a big spoonful of sweetened condensed milk. To make Vietnamese Iced Coffee, start with medium grind French Roast coffee, brew in a Vietnamese coffee press with 2 tablespoons of sweetened condensed milk, and then pour over […]

The post Vietnamese Iced Coffee (Cafe Sua Da) appeared first on Steamy Kitchen Recipes.

]]>
Vietnamese Iced Coffee is an intensely brewed coffee concentrate that drips down into a tall glass of ice and a big spoonful of sweetened condensed milk. To make Vietnamese Iced Coffee, start with medium grind French Roast coffee, brew in a Vietnamese coffee press with 2 tablespoons of sweetened condensed milk, and then pour over ice.

Vietnamese Iced Coffee Recipe

If you love coffee, and have only tried weak, watered down coffee served over ice, you’re in for a big awakening.

Vietnamese Iced Coffee is creamy, rich, smooth and sweet. Oh, and intense coffee flavor. It’s bold in flavor and makes a wonderful Vietnamese Coffee Ice Cream as well.

Vietnamese Iced Coffee Recipe (Cafe Sua Da)

When I made this on TV years ago, I was grateful that I brought extra coffee, ice and sweetened condensed milk – the entire television crew and morning hosts/hostesses all wanted a gallon of Vietnamese Iced Coffee for now….and another one to save for their afternoon treat!

Vietnamese Iced Coffee Recipe (Cafe Sua Da)

What type of coffee for Vietnamese Iced Coffee

To make Vietnamese Iced Coffee, start with using the right grind of coffee. Look for MEDIUM coarse grind coffee. I’ve found French Roast is best, but you can use any type of coffee, as long as the coffee is medium coarse grind, you can use it. Fine grind coffee would fall right through the little holes of the coffee press.

Vietnamese Iced Coffee Recipe (Cafe Sua Da) ground coffee

Medium Grind Coffee – from INeedCoffee.com

Many Vietnamese in America like using Café du Monde coffee from New Orleans. If you are interested in the history of why the Vietnamese use Café du Monde, head over to The Secret Ingredient to America’s Vietnamese Coffee. The yellow can is the most popular (I prefer this over the Café du Monde French Roast – but try both!)

Use Sweetened Condensed Milk

It’s the sweet, sticky, thick stuff – NOT evaporated milk! No substitutions here! Find this at any grocery store.

Vietnamese Iced Coffee Recipe (Cafe Sua Da) sweetened condensed milk

Get a Vietnamese Coffee Press

Found at any Asian market – they usually cost a few dollars, or online – Amazon sells them! I’ve purchased several from this seller on Amazon and they’ve been fantastic. Don’t pay more than $10 per press.

Vietnamese Iced Coffee Recipe (Cafe Sua Da) coffee press

I’ve also used this funny looking press called Aeropress to make Vietnamese coffee and espresso. I love this gadget and use it every morning to brew my coffee in the morning. It’s simple to use. Amazingly effective and highly rated. There’s even a cult following for Aeropress. Ok, so not authentic for Vietnamese coffee, but still great. It’s about $30.

How to make Vietnamese Iced Coffee (Cafe Sua Da)

Step 1: Add 2 tablespoons of sweetened condensed milk to a glass

 Vietnamese Iced Coffee (Cafe Sua Da) - start with condensed milk

 

Step 2: Add 2 tablespoons of ground coffee to the base of the coffee press. Wet the grounds just a little bit with some hot water.

 

Vietnamese Iced Coffee (Cafe Sua Da) - add coffee

Step 3: Screw on the press tight. The coffee should be packed well.

Vietnamese Iced Coffee (Cafe Sua Da) - screw on the press

Step 4: Pour boiled hot water into the coffee press.

Vietnamese Iced Coffee (Cafe Sua Da) - add hot water

Cover with its little hat.

Vietnamese Iced Coffee (Cafe Sua Da) - cover

Step 5: Wait. It will drip veeerrrry….veeerrrry slowly. It takes 3-5 minutes to finish brewing.

Vietnamese Iced Coffee (Cafe Sua Da) - cover

The longer it takes, the stronger the coffee. Notice that there are only a few drops per second. For me, I can’t wait any longer than 5 minutes. If the coffee is dripping too fast, then use a small spoon or tip of knife to screw the press on tighter, 1 turn clockwise. Or if it’s dripping too slow, unscrew 1 turn counterclockwise.

While it’s dripping, go get some ice in a glass. You’ve got nothing else to do!

Vietnamese Iced Coffee (Cafe Sua Da) - drip

Step 6: Once it’s finished, stir well.

Vietnamese Iced Coffee (Cafe Sua Da) - stir

You can set your coffee maker on top of its overturned lid to prevent dripping onto your nice table.

Step 7: Pour over a tall glass filled with ice and enjoy!

Vietnamese Iced Coffee (Cafe Sua Da) - pour over ice

Thank you for your support!

(using these links supports this site!)

Vietnamese Iced Coffee (Cafe Sua Da)

You’ll need a Vietnamese Coffee press or an Aeropress.

  • 2 tablespoons Medium-Grind French Roast Coffee
  • 2 tablespoons Sweetened condensed milk
  • ice
  1. 1. Boil water, remove from heat to cool just a bit while you measure out your coffee grounds.

  2. 2. Add sweetened condensed milk to a cup. Fill a separate, tall glass with ice. The more ice you use, the weaker the iced coffee.

  3. 3. Spoon in the coffee into the Vietnamese Coffee Maker. Wet the grounds with about a tablespoon of the hot water. Screw on the press, finger tight. Pour in the hot water and cover. The coffee will slowly drip into the cup. Use the tip of a spoon or butter knife to turn the press clockwise (for tighter press, if the coffee is dripping too fast) or counter-clockwise (too loosen if the coffee isn’t dripping at all.) It should take about 3-5 minutes to finish brewing. Adjust the press as needed.

  4. 4. Stir the hot coffee and the sweetened condensed milk well. Pour over the ice in the tall glass.

The post Vietnamese Iced Coffee (Cafe Sua Da) appeared first on Steamy Kitchen Recipes.

]]>
https://steamykitchen.com/492-vietnamese-iced-coffee.html/feed 105
Pineapple Fried Rice https://steamykitchen.com/42313-pineapple-fried-rice-recipe.html https://steamykitchen.com/42313-pineapple-fried-rice-recipe.html#comments Mon, 25 Jun 2018 11:07:07 +0000 https://steamykitchen.com/?p=42313 In this Pineapple Fried Rice recipe, you’ll learn: How to prevent soggy, heavy, goopy fried rice. How to easily cut a whole pineapple to use as a pretty serving bowl. Why cooking certain ingredients separately is essential to the best Pineapple Fried Rice. Pineapple Fried Rice only takes minutes to cook, but can easily become […]

The post Pineapple Fried Rice appeared first on Steamy Kitchen Recipes.

]]>
In this Pineapple Fried Rice recipe, you’ll learn:

  • How to prevent soggy, heavy, goopy fried rice.
  • How to easily cut a whole pineapple to use as a pretty serving bowl.
  • Why cooking certain ingredients separately is essential to the best Pineapple Fried Rice.

Pineapple Fried Rice Recipe

Pineapple Fried Rice only takes minutes to cook, but can easily become a heavy, soggy mess if you just throw all the ingredients into the pan for a stir fry. I’ll show you have to make the best pineapple fried rice at home with some simple cooking tips that will guarantee fluffy, light, tasty fried rice — and NOT soggy, goopy or heavy.

Why use leftover rice

Use leftover rice that’s been refrigerated. Freshly cooked, hot rice will result in too-sticky, glue-like texture in your fried rice. That’s because hot, cooked rice is already sticky and perfectly cooked. Adding this into a wok — with additional ingredients and liquid (like soy sauce) will turn the rice into mush.

Leftover, refrigerated rice has had a chance to dry out a bit. The process of cooking and adding in liquids and wet ingredients (for Pineapple fried rice, it would be soy sauce and pineapple) will rehydrate the rice grains.

Sometimes, I’ll make a batch of rice, then freeze it. When I want to make fried rice, I’ll defrost the rice to use (but make sure you don’t heat it through — just defrost until no longer frozen).

Separate the grains before cooking

Here is another important tip – prior to cooking, wet your hands and run your fingers through the cold rice, separating each grain of rice. Rice won’t stick as much to wet hands. Separating the grains before adding to the wok will make the rice fluffier and lighter. Imagine adding a clump of rice into the wok and trying to separate out the clumps with a spatula – it is too difficult!

Cook ingredients separately

In this recipe for Pineapple Fried Rice, you’ll cook the egg first, then dish out to plate. Then, in same pan, cook the chicken. A couple minutes later, add the shrimp. This is to ensure that each ingredient is perfectly cooked (not over or under cooked) AND that each ingredient maintains their distinct flavor and texture.

Chicken takes longer to cook than shrimp, and if you cooked them together, the shrimp will be rubbery and tough.

The egg is cooked separate because we want perfectly scrambled egg pieces in the fried rice. If you add the egg into the pan along with other ingredients, the egg will just coat all the ingredients and make them heavy. Plus, everything will taste like a mish-mash of ingredients. I want my eggs to taste like eggs, and my shrimp to taste like shrimp!

Cut whole pineapple for serving bowl

If you want to use whole pineapple for Pineapple Fried Rice, use the pineapple as a bowl for a presentation. Take a look at your pineapple. Which side is the flattest? The flattest side should be the bottom of the pineapple bowl. If your pineapple is roly-poly, then go ahead and make a very thin slice, just to create a flat edge. I probably could have sliced mine a little thinner — too thick of a cut and you’ll cut too much flesh (and your bowl will leak)

pineapple fried rice recipe-6810-2
pineapple fried rice recipe-6811-2

Now cut the pineapple in half, lengthwise – keeping in mind here where the “bottom” of the pineapple bowl is.

pineapple fried rice recipe-6815

Reserve half of that pineapple for another use.

Use a knife to cut along the edge of the pineapple, about 1/4″ away from edge. Go all the way around. I like using a flexible boning knife so that i can get deep into the pineapple. Just be careful not to cut all the way through the skin — and especially not through the bottom of the pineapple.

pineapple fried rice recipe-6835

Cut along both sides of the pineapple core. We’ll discard the core later.

pineapple fried rice recipe-6836

Use a large spoon to scoop to lift up the pineapple flesh and loosen the pieces.

pineapple fried rice recipe-6839
pineapple fried rice recipe-6840

Take out the core, and set aside (we might have to use it a little later.)

pineapple fried rice recipe-6841

Scoop and scrape out the rest of the flesh, being careful not to go through the skin or through the bottom of the pineapple.

pineapple fried rice recipe-6842

But oops, see that little hole? Don’t worry. I’ll plug it up. Cut a small piece from your pineapple core, and press it into that hole. That should plug it up nicely.

pineapple fried rice recipe-6844
pineapple fried rice recipe-6845

Now, it’s ready for your Pineapple Fried Rice! Discard the rest of the core. Cut the pineapple flesh into small, bite-sized pieces, about the size of a dice. If you feel like you want more pineapple, feel free to cut the other side as well. But remember, that too much pineapple in the fried rice will mask the flavors of the delicate rice, shrimp and chicken.

Everyday Chinese Cooking by Katie Chin

The original recipe and photo of the dish is from Everyday Chinese Cookbook by Katie Chin (reprinted with permission). I’ve made changes to her recipe (Katie used pre-cooked chicken and pre-cooked shrimp in the recipe), and I think you’ll love the flavors of sweet pineapple in this dish.

More Fried Rice Recipes

Cauliflower Fried “Rice” with kale & chicken – Looking to limit your carbs? Here’s how to use grated cauliflower as rice!

Chicken Fried Rice Recipe

Kimchi Fried Rice Recipe

Shrimp Fried Rice Recipe

Pineapple Fried Rice Recipe

Pineapple Fried Rice Recipe

Pineapple Fried Rice Recipe adapted from Everyday Chinese Cookbook by Katie Chin, reprinted with permission. We’ll be only using HALF of a whole pineapple, that’s cut in half, lengthwise. If you don’t care about serving the rice in the pineapple, then use 1 1/2 cups of diced fresh pineapple. Feel free to use brown rice in this recipe.

  • 1 whole pineapple
  • 2 large eggs (slightly beaten)
  • salt & freshly ground black pepper
  • 4 ounces chicken (cut into bite sized cubes)
  • 4 ounces raw shrimp (shelled & deveined, cut into bite sized cubes)
  • 3 tablespoons cooking oil (divided)
  • 2 stalks green onion (chopped)
  • 1 teaspoon grated or minced fresh ginger
  • 3 cups cold, leftover rice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon Asian sesame oil
  • 6 white button mushrooms (thinly sliced (or shiitake mushrooms))
  • 1/2 cup fresh or thawed frozen peas
  1. Cut the pineapple according to the step by step photos in the post, above the recipe. Cut pineapple flesh into small dice, we’ll use about 1 1/2 cups. Save the remaining unused pineapple for another use.

  2. In a small bowl, season the chicken salt and pepper and a few drops of sesame oil. In a separate small bowl, do the same for the shrimp. Wet your hands and separate the grains of the cooked, chilled rice.
  3. Heat a wok or large saute pan over medium-high heat. When hot, swirl in just 1 tablespoon of cooking oil. Add in the eggs, and scramble until just set. Transfer to plate and set aside.

  4. Wipe the wok or pan clean with paper towel. Heat wok over high heat. When hot, swirl in 1 tablespoon cooking oil. Add the chicken pieces and stir fry until just browned, but still slightly pink on the inside, about 2 minutes. Add in the shrimp to the wok and stir fry the chicken and shrimp together, until the shrimp is pink and the chicken is just cooked through, about 1 minute. Transfer the chicken and shrimp to same plate as the eggs and set aside.

  5. Return wok to stove, heat over high heat. When hot, swirl in 1 tablespoon of cooking oil. Add in the green onions and ginger and stir fry for 15 seconds, until fragrant. Add in the cooked rice and mushrooms and stir-fry for 2 minutes, until each grain of rice is hot to the core. Add in the soy sauce and sesame oil, give it a good toss. Add in the reserved egg/chicken/shrimp mixture, the pineapple cubes, the peas and toss well. Cook for an 2 minutes, until all ingredients are heated through. Taste, and season with additional soy sauce and black pepper, if desired.

The post Pineapple Fried Rice appeared first on Steamy Kitchen Recipes.

]]>
https://steamykitchen.com/42313-pineapple-fried-rice-recipe.html/feed 24
Chicken Fried Rice https://steamykitchen.com/41853-chicken-fried-rice.html https://steamykitchen.com/41853-chicken-fried-rice.html#comments Sun, 24 Jun 2018 21:02:26 +0000 https://steamykitchen.com/?p=41853 In this authentic Chicken Fried Rice recipe, you’ll learn: Stir fry secrets to creating flavorful, delicate, authentic Chinese fried rice. No gumminess, no soggy fried rice here! Simple marinade for any type of meat to add to fried rice. Fried rice variations – make your own family favorite! Shortcut to fried rice when you don’t have […]

The post Chicken Fried Rice appeared first on Steamy Kitchen Recipes.

]]>
In this authentic Chicken Fried Rice recipe, you’ll learn:

  • Stir fry secrets to creating flavorful, delicate, authentic Chinese fried rice. No gumminess, no soggy fried rice here!
  • Simple marinade for any type of meat to add to fried rice.
  • Fried rice variations – make your own family favorite!
  • Shortcut to fried rice when you don’t have leftover rice.

chicken fried rice recipe

Authentic Chinese fried rice is so easy to make….but so easy to get wrong. Oftentimes, those attempting fried rice without learning just a couple simple tricks will end up with a goopy, glue-y, heavy mess. I’ll show you the techniques for a restaurant-worthy, Chinese mom approved, Chicken Fried Rice.

chicken fried rice recipe

How to make Chicken Fried Rice

What kind of rice?

chicken fried rice recipe - leftover rice

Fried rice is made with leftover rice, that’s been refrigerated (though I’ll show you a shortcut later.) Leftover rice has had a chance to dry out a bit – which is a good thing – because we’re adding ingredients and liquids (soy sauce) that will add moisture back into the rice.

If you used freshly cooked, steaming hot rice – and added more liquids and ingredients, it becomes gummy and sticky.

You can use brown rice, jasmine rice (popular in SE Asia), short-grain rice (popular in Korea and Japan), basmati rice, multi-grain rice. It’s up to you – as long as it’s already cooked and previously refrigerated. When we cook rice, we’ll make a double batch, so that I have extra for fried rice later in the week.

Before you’re ready to make the fried rice, wet your hands and use your fingers to break up the rice grains – so that each rice grain is separate. You can do this with a fork, but it’s easier and faster to just use wet fingers to break up the clumps (rice doesn’t stick that well to wet hands.) If you don’t break up the clumps, you’ll have a really tough time in the wok, trying to break them up with a spatula.

Rice shortcut

Shortcut: If you’re hankering for some fried rice, but don’t have leftover rice, do this:

  1. Cook rice the normal way, but use 25% less water than normal. No need to be exact, just use a little less water.
  2. After rice cooked, open lid immediately, spread out on a baking sheet (or large plate/tray that will fit in freezer.) Let all the steam escape.
  3. Place baking sheet in the freezer, freeze for 30 minutes. Rice is now ready to use for fried rice. If rice completely frozen, you might have to let it sit out on counter for a bit to defrost.

The freezer will dry out the rice grains, just enough to make fried rice. It’s not as good as day-old rice, but it will work in a pinch.

Marinate the chicken

chicken fried rice recipe - chicken

Marinate your meat, whether you use chicken breast, chicken thigh — or turkey, pork, beef, shrimp — in a little bit of soy sauce, sesame oil and cornstarch. Optional is to use Chinese rice wine (or dry sherry) in the marinade as well. You can marinate the chicken for as little as 5 minutes or up to overnight in refrigerator.

Just a half-pound of meat, cut in very small pieces, like the size of a small dice, will be enough to feed 4 people. We love using a little bit of meat to feed a lot of mouths in Chinese stir-fries!

Why use cornstarch? The cornstarch thickens up the soy sauce so that it clings to the the meat.

Shortcut: use ground chicken, turkey, pork or beef. No slicing needed!

Other ingredients for Chicken Fried Rice

What else do you have in your refrigerator or freezer? We like using frozen peas or frozen diced mixed vegetables (no need to defrost, just use straight from freezer), chopped green onion and eggs. You can use pretty much any vegetable you want:

  • Diced: tomatoes, bell peppers, onion, shallots
  • Leftover: cooked broccoli (just give it a rough chop)
  • Minced garlic or grated fresh ginger
  • Julienned and then roughly chopped: fresh carrots, broccoli stems (peel first), cabbage, Napa cabbage, kale
  • Frozen: peas, diced vegetables
  • Shortcut item: a bag of broccoli slaw mix
  • Eggs

Have all your ingredients ready, at the stove. The stir-frying happens really fast!

Stir Frying Chicken Fried Rice

For the best fried rice, ingredients are added to the wok in batches, stir fried, then removed. They’ll be added back into the wok at a later time.

In this recipe, we’ll cook in this order:

  1. Scrambled eggs, then remove
  2. Chicken, then remove
  3. Rice, then add in the eggs, chicken and peas

Why cook things separately? Because I want my eggs to taste like eggs, and my chicken to be perfectly cooked. If you throw everything in the wok all at once, it will taste like a mish-mash of everything. Also, each ingredient has a different perfect cook time – the eggs will cook faster than the chicken – cooking each item separately ensures that nothing is under or over cooked.

First, the green onion and eggs. Swirl a little oil into a hot wok. Throw in the green onions, give it a quick stir for 10 seconds, then add in two eggs. Scramble and cooked just until set, about a minute. Then scoop out onto a plate. (in the photos, we didn’t use green onion.)

chicken fried rice recipe - eggchicken fried rice recipe - egg

Give the wok a good wipe, no need to rinse.

chicken fried rice recipe - wok

If you’re using other fresh vegetables that need to be cooked, do that now. Hot wok + a little oil + vegetable. Stir fry until just cooked through.

Cook the chicken

Heat the wok over high heat. When very hot, swirl in cooking oil. When oil hot, add in the marinated chicken.

chicken fried rice recipe - chicken

Use your spatula to spread out the chicken into a single layer in the wok. Use all that surface area! Keeping the chicken in a single layer helps the chicken caramelize and cook nicely. Crowded chicken will result in little browning – the chicken will end up “steaming” instead of browning. Once it’s in the wok, just leave it alone and give it time and space to brown.

chicken fried rice recipe - chicken

Resist the temptation to mess with the chicken – just leave it alone. When you move the chicken around too much, it won’t have time to brown.

Take a peek under piece of chicken. Browned? Now flip, stir and toss!

chicken fried rice recipe - chicken

Then spread out on wok again. Let’s let the other sides of the chicken brown.

chicken fried rice recipe - chicken

Once chicken is nearly cooked through, turn off heat and remove chicken. If the chicken is only 80% of the way cooked through, that’s perfect. We’ll add the chicken back into the wok later to finish cooking. It’s important that you don’t overcook the meat.

chicken fried rice recipe - chicken

Add the rice

Wipe the wok clean, if desired. Heat the wok again, on high and swirl a little more cooking oil in the wok. When hot, add in the rice.

chicken fried rice recipe - add rice

Spread it all around the surface area of the wok, Use all that space! Spreading out the rice will help each grain of rice heat up all the way through. Just let it sit in the wok, undisturbed for a bit. If you keep stirring and tossing the rice, it won’t have a chance to heat through. And, you’ll be breaking the delicate grains of rice, releasing more starch, making a gummy mess. So, it’s best to just let it be for a minute. Then, toss, stir and spread out again to warm through.

chicken fried rice recipe - add rice

Finally, it’s time to add back in the ingredients. Add the chicken:

chicken fried rice recipe - add rice chicken

scrambled eggs:

chicken fried rice recipe - add egg

Frozen peas (they’re still frozen, but will defrost perfectly at the end.)

chicken fried rice recipe - add peas

Give it a toss:

chicken fried rice recipe - add peas

Season with the soy sauce, black pepper and a little oyster sauce, if desired. Oyster sauce will add a little sweet/savory flavor to the fried rice. Personally, I love adding fish sauce, in addition to the soy sauce. It adds a ton of umami flavor without weighing down the fried rice.

chicken fried rice recipe - add soy sauce

Toss, spread the chicken fried rice out over the surface of the wok. The egg will finish setting, the chicken will finish cooking, the peas will defrost, and the liquid seasoning will help re-steam the rice. Toss again, spread out again. This action will also help the fried rice cook/heat through evenly.

chicken fried rice recipe

Once the chicken fried rice is hot – it’s done!

More Chinese Rice Recipes

Chinese Sausage & Rice Recipe

Cauliflower Fried “Rice” with Chicken Recipe

Pineapple Fried Rice Recipe

Chicken Fried Rice Recipe

If you don’t have a wok, use a large saute pan (like a frying pan, but with high sides) or even a large dutch oven. You need the high sides in a stir fry – so that ingredients don’t spill out as you toss. Feel free to substitute the chicken with pork, turkey or beef. I also like using ground meat too.

  • 1/2 pound chicken meat (small dice (or use lean ground chicken))
  • 2 tablespoons soy sauce (divided)
  • 1 teaspoon cornstarch
  • 1 teaspoon Chinese rice wine (or dry sherry – optional)
  • 1/2 teaspoon Asian sesame oil
  • 1 stalk green onion (chopped)
  • 2 eggs
  • 1 cup frozen peas
  • 3 cups leftover rice (grains separated (use wet fingers))
  • 1 tablespoon oyster sauce (or 1 teaspoon fish sauce)
  • cooking oil (canola, peanut, vegetable)
  1. In a bowl, mix together the chicken, just 1 tablespoon of the soy sauce, cornstarch, rice wine and sesame oil. Stir and let marinate while you proceed to next step.

  2. Heat a wok over medium-high heat. When hot, swirl in about 2 teaspoons of cooking oil. Add in the green onion. Stir fry for 10 seconds. Add in egg and scramble briskly until the egg is just barely set. Remove egg to plate. Wipe wok clean.

  3. Return wok to stove, turn heat to high. When hot, swirl in a little more cooking oil. Add in the marinated chicken and spread out all over the surface of the wok in single layer. Let cook for 1 minute, undisturbed. Flip and toss, spread out again and let cook for another minute. By now, the chicken should be NEARLY cooked through (depends on how big your chicken pieces are). Remove chicken from wok and set aside.

  4. Return wok to high heat. When hot, swirl in a little more cooking oil, about 1 tablespoon. Add in the rice. Spread out over surface of wok and let cook, undisturbed, for 1 minute. Flip and toss, spread out again, let cook for 1 minute.
  5. Add back into the wok, the chicken and eggs. Add in the frozen peas. Give it a good toss. Add in the remaining soy sauce, oyster sauce (or fish sauce) and freshly ground black pepper. Toss again and spread rice out over surface of wok. Let cook, 1 minute. Toss very well, spread out and cook for an additional minute. Taste the fried rice, and adjust with more soy sauce, if desired. Fried rice is ready when each grain of rice is heated through and hot, and the chicken is cooked through.

The post Chicken Fried Rice appeared first on Steamy Kitchen Recipes.

]]>
https://steamykitchen.com/41853-chicken-fried-rice.html/feed 43
Chinese Sausage and Rice Recipe https://steamykitchen.com/26666-chinese-sausage-rice-recipe.html https://steamykitchen.com/26666-chinese-sausage-rice-recipe.html#comments Sun, 24 Jun 2018 12:30:15 +0000 https://steamykitchen.com/?p=26666 In this Chinese Sausage and Rice Recipe, you will learn: Easiest way to cook Chinese sausage How to make savory sweet soy sauce that is drizzled on the rice How to store Chinese sausage Chinese sausage – 臘腸 lap cheong (Cantonese) làcháng (Mandarin) is a cured sausage usually steamed or diced and stir-fried in a wok.  Chinese sausage is […]

The post Chinese Sausage and Rice Recipe appeared first on Steamy Kitchen Recipes.

]]>
In this Chinese Sausage and Rice Recipe, you will learn:

  • Easiest way to cook Chinese sausage
  • How to make savory sweet soy sauce that is drizzled on the rice
  • How to store Chinese sausage

Chinese Sausage and Rice Recipe

Chinese sausage – 臘腸 lap cheong (Cantonese) làcháng (Mandarin) is a cured sausage usually steamed or diced and stir-fried in a wok. 

Chinese sausage is unlike any meat you’ve ever eaten before. “Lap Cheong” 臘腸 is made most popularly from pork and fat. The sausage is marinated, salted and smoked. You can also find Chinese sausage made from duck liver or pork liver too (darker deep reddish/brown color).

Chinese Sausage and Rice Recipe - uncooked

Chinese Sausage Flavor

Sweet-salty, smokey, savory and unctuous with little pockets of fat that just melt during cooking. Think of candied bacon. Or when maple syrup from your pancake pools onto your thick bacon. That’s about the closest I can get to a description.

How to Store Chinese Sausage

Most Asian supermarkets will stock Chinese sausage – since it’s dried, cured and smoked, the package will last for over a year if unopened (also check the expiration date on package). You can also freeze the package for a long time If you’ve opened a package and only use a few links, wrap the remaining tightly in plastic wrap and refrigerate for up to 6 months or store in freezer.

I prefer Chinese sausage WITHOUT liver. Read the package carefully – the liver sausage is darker, like a blood-red color. Regular pork-based Chinese sausage is a dull-brick red color.

Chinese Sausage and Rice Recipe

220px-Chinesesausageunpackaged If you’ve got a Chinatown in your area, sometimes you’ll find Chinese sausage hanging by string like the photo above! (photo source)

Easiest Way to Cook Chinese Sausage

The easiest way to cook Chinese sausage is to snuggle the links into the same pot (or rice cooker) you are cooking rice. The fatty sausage will cook and flavor the rice at the same time.

Chinese Sausage and Rice Recipe - sliced sausage

Sweet Soy Sauce to Drizzle over Rice

Years ago, Mom taught me her recipe for a simple sweet soy sauce. This is a sauce that you’ll find drizzled on Chinese Clay Pot Chicken & Rice. We love this sweet soy sauce just with Chinese Sausage and rice.

The sauce starts with flavoring oil with garlic and shallots in the wok, and adding a combination of soy sauce, dark soy sauce and rice wine.

Dark soy sauce is a dark, thick, sweeter, less-salty soy sauce used in braises and sauces.

If you don’t have dark soy sauce, that’s okay. Substitute with regular soy sauce and a teaspoon of honey or molasses.

Chinese Sausage and Rice Recipe Video

More Chinese Sausage Recipes

Pressure Cooker Chinese Sausage and Brown Rice

Brussels Sprouts with Chinese Sausage

Roasted Brussels Sprouts Chinese Sausage Recipe

Chinese Sausage and Rice Recipe – with Sweet Soy Sauce

The Sweet Soy Sauce is optional – trust me, the Chinese Sausage will have plenty of flavor alone. Cook the Sweet Soy Sauce while your Chinese Sausage and rice cook. The Sweet Soy Sauce includes dark soy sauce. If you do not have dark soy sauce, substitute: with 2T regular soy sauce + 1 tsp honey or molasses.

For the Chinese Sausage and Rice

  • 1 1/2 cups long grain rice (jasmine rice preferred)
  • 2 3/4 cups water
  • 4 Chinese sausage links (or more)

For the Sweet Soy Sauce

  • 1 tablespoon cooking oil (neutral flavored (vegetable, canola))
  • 2 cloves garlic (smashed)
  • 1 shallot (roughly chopped)
  • 1/4 cup soy sauce
  • 2 tablespoons dark soy sauce (for substitute, see notes at top of recipe)
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1/4 teaspoon Asian sesame oil

Cook the Chinese Sausage and Rice

  1. Let’s wash the raw rice grains fist. Fill a pot with the rice and cold water to cover. Use your hands to swish the rice grains, loosening any extra starch and dirt. Rice (like beans) is a raw ingredient and it is important to wash and rinse! Washing also rids the rice of extra starch, which will give us light, fluffy, airy rice – not heavy, sticky and starchy. Tip the pot and carefully pour out the water. Repeat two more times. Drain as much water as possible from the pot. 

  2. Measure and add in the 2 3/4 cups of water.

    Snuggle the sausage in the rice grains. Turn the heat to high. When the water near the edge of the pot starts bubbling, cover the pot and reduce the heat to low. Cook for 18 minutes. Note: While the rice is cooking, make the Sweet Soy Sauce. 

  3. When the rice is finished cooking, turn off heat and keep covered – no peeking! Let it sit with the lid on for 5 minutes to finish the steaming process.

  4. Remove the sausages (careful, they are hot!) and slice them on the diagonal into 1/2-inch-thick pieces. Arrange the sausages on top of the rice and drizzle the Sweet Soy Sauce on top. Serve extra Sweet Soy Sauce at the table for drizzling.

Sweet Soy Sauce

  1. In a small saucepan, add in the oil, garlic and shallot. Turn heat to low and let the garlic and shallot cook slowly until they begin to brown but not burn. Use a slotted spoon and remove the shallots and garlic and discard, leaving the flavored oil. Add remaining ingredients and simmer until thickened, about 2 minutes.

The post Chinese Sausage and Rice Recipe appeared first on Steamy Kitchen Recipes.

]]>
https://steamykitchen.com/26666-chinese-sausage-rice-recipe.html/feed 72
Scarpetta’s Spaghetti with Fresh Tomato Sauce and Garlic Basil Oil https://steamykitchen.com/6986-scarpettas-spaghetti-with-fresh-tomato-sauce-and-garlic-basil-oil.html https://steamykitchen.com/6986-scarpettas-spaghetti-with-fresh-tomato-sauce-and-garlic-basil-oil.html#comments Fri, 22 Jun 2018 10:32:01 +0000 https://steamykitchen.com/?p=6986 In this Scarpetta’s Spaghetti Recipe, you’ll learn how to make the world-famous pasta dish by Chef Scott Conant of Scarpetta’s Restaurant. The recipe includes their tomato pasta sauce and garlic and basil infused olive oil. It’s a simple recipe! Scarpetta in New York City is most famous for its Spaghetti with Tomato and Basil. People pay […]

The post Scarpetta’s Spaghetti with Fresh Tomato Sauce and Garlic Basil Oil appeared first on Steamy Kitchen Recipes.

]]>
In this Scarpetta’s Spaghetti Recipe, you’ll learn how to make the world-famous pasta dish by Chef Scott Conant of Scarpetta’s Restaurant. The recipe includes their tomato pasta sauce and garlic and basil infused olive oil. It’s a simple recipe!

scarpetta's spaghetti recipe

Scarpetta in New York City is most famous for its Spaghetti with Tomato and Basil.

People pay $24 for a serving.

Yes, that’s right: twenty-four dollars.

And we’re not talking about the family-style mound you’d find in a sticky-floored Italian joint. This is one of those fancy-restaurant, daintily plated serving sizes. If you twirl your fork three times, you’d get it all. Don’t believe me?

But people love it. Although I haven’t been to the restaurant myself, I’ve read the endless rave reviews and since there were too many variations for the recipe online, I just had to call the restaurant directly for the recipe.

And the secret to the famous Scarpetta’s Spaghetti its simplicity.

Scarpetta's Spaghetti Recipe

How to make Scarpetta’s Spaghetti Recipe

To make Scarpetta’s Spaghetti recipe, you’ll first work the tomato. Cut each tomato in half and scoop out the seeds with your fingers. You can use plum tomatoes or regular tomatoes, whichever is freshest. You want a smooth, intensely flavored sauce…and watery seeds don’t belong.

Scarpetta's Spaghetti Recipe - tomatoes

The Garlic Basil Oil has just a few ingredients – fresh basil, sliced garlic and chili flakes.

Scarpetta's Spaghetti Recipe- Garlic Basil Oil Ingredients

Infuse the ingredients in hot olive oil and let sit on stove for 20 minutes or more: 10 minutes on low-low-low heat and then 10 minutes off the heat. The longer you let it steep, the more flavorful the oil will be. You won’t use all of the oil – strain, discard the solids and refrigerate for a few days and use in other recipes. Do not store the garlic in oil at room temperature.

Scarpetta's Spaghetti Recipe Garlic Basil Oil

Scarpetta's Spaghetti Recipe

Just before serving, drizzle or toss the pasta with the Garlic Basil Oil.

Drizzle with Garlic Basil Oil - Scarpetta's Spaghetti Recipe

Scarpetta's Spaghetti Recipe: Fresh Tomato Sauce and Garlic Basil Oil

Scarpetta’s Spaghetti Recipe from Scott Conant and Scarpetta Restaurant. 

Chef Conant likes to use 20 ripe plum tomatoes (no canned). My adaptation includes canned tomatoes as well because I find the recipe works better. Tomatoes used for canning are picked at the peak of ripeness, and many times the fresh tomatoes I find at the market are just so-so. A blend of both fresh tomatoes and quality canned tomatoes provides perfect blend of tart and sweet. Feel free to use all fresh, all canned or a combination.

Don’t expect the usual sauce-heavy spaghetti. Conant’s recipe is light; the barely there sauce combined with the basil-garlic oil is so full of intense flavors, you don’t need to drown your pasta.

This recipe makes 1 pound dried pasta, enough to serve 6-8 people (though at Scarpetta, the serving size is half that!) 

  • 4 ripe organic tomatoes (preferably plum tomatoes)
  • 12 ounces San Marzano or organic whole tomatoes (canned)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon crushed red chili pepper flakes
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 8 fresh basil leaves (well washed and dried, stacked and rolled into a cylinder and sliced thinly crosswise into a chiffonade)
  • 1 pound spaghetti (either high-quality dry or homemade)

For the Basil-Garlic Oil:

  • 1/4 cup extra virgin olive oil
  • 8 whole cloves garlic
  • 10 whole fresh basil leaves
  • 1/4 teaspoon crushed red chili pepper flakes
  1. Use a sharp vegetable peeler and with a gentle, back and forth sawing motion, peel the tomato skin. Tip: the sawing motion should be very slight, just a quick back and forth motion moving along tomato. 

    Cut the tomatoes in half and use your finger to flick out the seeds.

  2. In a wide pan, heat 2 tablespoons of olive oil over medium-high heat until quite hot. Add the fresh and canned tomatoes, red pepper flakes, and season lightly with the salt and pepper. (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. 

  3. Taste and season with salt again. Remember, the pasta will cook in salted water, so the sauce should just be lightly seasoned. If the sauce is too tart (if your fresh tomatoes were not sweet or fully ripened), add a 1/2 teaspoon of sugar to the sauce. 

    (You can make the sauce, which yields about 2-3 cups, ahead of time. Refrigerate it for up to two days or freeze it for longer storage.)

  4. While the tomatoes are cooking, make the basil-garlic oil. Heat a small saucepan over low heat with 1/4 cup olive oil, garlic cloves, basil leaves and pepper flakes. Keep the heat on low to allow the ingredients to warm slowly and release their flavors. When the garlic is lightly browned, turn heat off and let cool for 10 minutes. The longer you let the oil sit, the more infused the oil. Strain the oil, discarding the solids.
  5. To cook the spaghetti, bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente and drain, reserve a little of the pasta cooking water.
  6. Add the cooked pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Remove the pan from the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue). Drizzle with just a bit of the basil-garlic oil on each plate (you might not use all of it).

The post Scarpetta’s Spaghetti with Fresh Tomato Sauce and Garlic Basil Oil appeared first on Steamy Kitchen Recipes.

]]>
https://steamykitchen.com/6986-scarpettas-spaghetti-with-fresh-tomato-sauce-and-garlic-basil-oil.html/feed 114