Malaysian Chicken Satay

Posted on 03. Wed, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, GF-Adaptable, Malaysian, Poultry

A fantastic Malaysian chicken satay recipe from famed chef Zak Pelaccio of Fatty Crab and Fatty Cue.

Basil’s Grandmother’s Chicken Curry

Posted on 02. Sat, 2010 by grace in Indian, Poultry

A few weeks ago, I found myself on the phone, frantically shuttling between calls to my aunt and my grandmother, trying to jolt their memories and nail down the ingredients we needed for my Singapore family’s take on chicken curry. As the calls got more confusing and the ingredient list grew more nebulous, my friend Basil, a Singaporean of Indian ethnicity, sat nearby, listening in with an increasingly incredulous look. “You’re sitting next to an Indian,” he finally said, “and you’re not asking him how he makes his curry?”A very good point. It turns out Basil, better known to his friends as the hard-to-miss, gregarious guy at any bar that he frequents, also knows how to cook. He [...]

Duck Adobo with Pineapple and Dates

Posted on 02. Wed, 2010 by grace in Filipino, GF-Adaptable, Poultry

As every Filipino knows, words do not do justice in describing the alchemy of adobo. The magic of the Philippines’ national dish can only be captured in the permeating smell and unforgettable taste of food transformed by the slow simmering of garlic, soy, vinegar, bay leaf, and peppercorns. As the national dish, adobo is most often made with chicken and/or pork. But as a cooking technique, the five adobo ingredients can be applied to most any food, including vegetables. The classic preparation of Adobo Manok, or chicken adobo, is one of my favorite foods and a regularly scheduled dish on my weekday dinner repertoire. The simple unadorned stew is a quick and zesty standard, subject to regional variations, including the [...]

Spicy Korean Fried Chicken

Posted on 01. Sat, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Korean, Poultry

The wings are first bathed in milk for 1.5 – 2 hours. The theory to this madness? It gets rid of that chickeny/hennish smell but still leaves you with an incredibly tender chicken.The wings are double fried before being covered in the marinade to give it an extra crunch. Is the trouble of deep frying worth it you ask? YES!!!!
Spicy Korean Chicken Wings Recipe
Recipe from Sean Park, Take Thou Food
serves 6-8

Ingredients:
- 20 whole chicken wings, joints separated, tips discarded
- 3 cups milk
- 2 cups tapioca starch (corn starch can be substituted)
Sauce:
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 heaping tablespoon Korean red chili pepper (cayenne can be substituted…but it’s not the
same)
- 1 tablespoon sesame oil
- 2 tablespoons corn/glucose [...]

Teochew Braised Duck

Posted on 01. Fri, 2010 by admin in Asian Recipes, Asian Region, Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Poultry

As a newlywed, Rosalind Yeo learned how to make this dish from her mother-in-law using a Chinese rice bowl as a measuring implement. The recipe is now a family favorite, often served at Chinese New Year as well as for everyday meals. While this is essentially a Teochew (also Chow Chiu or Chaozhou) dish, the addition of lemongrass and galangal is very Southeast Asian. The sweetness of the duck contrasts sharply with the tart dipping sauce, resulting in a tingly sweet-sour sensation in your mouth.
Teochew Braised Duck (Lo Ack)
recipe from Pat Tanumihardja, Asian Grandmother’s Cookbook
Time: 1½ to 2 hours (30 minutes active)
Makes: 4 to 6 servings as part of a multicourse family-style meal
2 tablespoons sea or kosher salt, divided
4- to [...]

Chicken and Vegetable Skewers (Tak Sanjok)

Posted on 01. Thu, 2010 by grace in Appetizers/Dim Sum, Healthy Asian, Korean, Poultry

Chicken and Vegetable Skewers (Tak Sanjok)
By Hisoo Shin Hepinstall, Growing up in a Korean Kitchen: A Cookbook

Serves 4
2 chicken breast halves, about 8 ounces each, boned, skinned
and sliced into 16 thin pieces, about 3 inches long
8 bamboo skewers, 7 inches long, soaked in water for 30 minutes
8 oyster mushrooms, cut into 16 pieces or 16 pine mushrooms(matutake) sliced
8 Korean hot green peppers, halved, seeded,
deribbed, each 2½ inches long
8 Korean hot red peppers, halved, seeded, deribbed,
each 2½ inches long
8 ounces Napa cabbage, firm stem part only, cut into 16 pieces,
each 1 inch by 2½ inches
16 pieces Napa cabbage kimchi stems, stuffing shaken off,
1 by 2½ inches
1 pound extra firm tofu sliced into 16 pieces, ½ by ½ by 2 ½ inches
1 [...]

Chicken Lob (Lob Gice)

Posted on 01. Sun, 2010 by grace in Fast Asian Recipe, Holidays, Laos, Poultry

Lob is a traditional Laotian dish. We serve lob on holidays and special occasions. It is one of the few dishes that is served with wine. Lob can be made with chicken, fish, duck, and wild game. The most common lob is beef. It is always served with sticky rice and accompanied with fresh and bitter vegetables such as lettuce of any kind, green cabbage, Chinese cabbage, bok choy, cucumber, cauliflower, radish, long green beans, watercress, mustard greens, broccoli rape, escarole and grilled bitter melon. – Penn Hongthong

Chicken Lob (Lob Gice)
By Penn Hongthong, Cookbook Author & Instructor

Serves 2
1 pound extra-lean chicken or turkey, ground
2 tablespoons lime or lemon juice
½ teaspoon salt
1½ tablespoons fish sauce
½ teaspoon crushed hot pepper, optional
1 teaspoon [...]

Ragout of Chicken, Red Thai Curry Sauce with Thai Basil, Kaffir Lime leaf, Galangal and Lemongrass

Posted on 12. Thu, 2009 by grace in GF-Adaptable, Poultry, SE Asian, Thai

Ragout of Chicken, Red Thai Curry Sauce with Thai Basil, Kaffir Lime leaf, Galangal and Lemongrass
Courtesy of Moonstar Restaurant, Daly City, CA
Serves 4
10 ounces chicken dark meat, boned and skinless, cut large dices
2 ounces clarified butter
2 ounces shallots, minced
2 ounces mirepoix
1 cup Red Thai curry paste
2 ounces tomato paste
2 ounces potato, cut into small cubes
1 pint chicken stock
1 South East Asian Style sachet d’epices (kaffir lime leaves, Thai basil, galangal, and lemongrass)
curry powder as needed
salt as needed
1. Season the meat with salt and curry powder.
2. Sear the meat in a hot sauté pan. Remove it. In the same sauté pan, sweat the shallots in the butter.
3. Add the mirepoix. , sauté it until browned. Add red Thai curry paste, tomato paste, sachet [...]

Ma Po Tofu

Posted on 12. Wed, 2009 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Meat, Poultry

Here’s my version of the classic Chinese bean curd dish, ma po do fu. It’s modeled after the home-style bean curd served at one of my favorite restaurants in Chinatown. The thing I like about it is they add some sort of Chinese pickle that adds a little crunch and a little sourness to the dish. I’ve experimented with ever kind of pickle–pickled cucumbers, pickled onions, pickled ramps–and they all produced good results. Use anything you have lying around. I’ve also experimented with different pork products, including bacon, pancetta, and plain old ground pork. Finely diced pancetta gives what I think is the most porky flavor, oddly authentic tasting in this Chinese dish. The bacon adds a nice smokey flavor, [...]

Broccoli Chicken Stir Fry

Posted on 12. Tue, 2009 by admin in Chinese, Fast Asian Recipe, GF-Adaptable, Poultry, Vegetable/Tofu

Broccoli Chicken Stir Fry Recipe
from Rouxbe

Step 1: Preparing the Chicken

1 pound chicken breasts
1 tbsp cornstarch
1 tsp soy sauce
1 tsp medium-dry sherry
2 tbsp vegetable oil

To prepare the chicken, slice it into bit size pieces and place into a bowl. Mix together the cornstarch, soy sauce, sherry and oil together. Pour over the chicken and stir to evenly coat. Set it aside, while you make the sauce.

Step 2: Making the Sauce

1 tsp sambal oelek
1 1/2 to 2 tbsp oyster sauce
3 tbsp soy sauce
3 tbsp medium-dry sherry

To make the sauce, simply combine the sambal, oyster sauce, soy sauce and sherry. Set this aside, while you prepare the rest of your mise en place.

Step 3: Preparing Your Mise en Place

1 garlic clove
1 slice of [...]