Tuesday, September 30, 2008

More Asian Recipes!

I've included the edited version of the Massaman curry in the post, which is a lot closer to the way I actually made it.  I had combined a couple of recipes to get what I wanted and then kept tweaking it as I made it to get it to taste how I wanted it to taste. I think this is a reasonable facsimile of what I did.  

Just so you know, Lindsey's recipe wasn't late at all. In fact, the reason I missed it was because it was so incredibly early! Go Lindsey!

Lindsey Dewey

1 package (Azumaya) square wonton wraps
1 chicken breast, cooked & chopped
1 ½ TB soy sauce
½ small onion, chopped fine
1 large carrot, grated
1 small zucchini, grated
1 small potato, grated
4-5 mushrooms, chopped fine
1 egg, beaten

Chop all vegetables finely and add cooked, chopped chicken. Sauté in oil and a little garlic. Take out of pan when vegetables are crisp-tender and place in bowl. Add beaten egg and soy sauce. Put about 1 teaspoon mixture in each wonton skin and fold according to package directions. Fry in oil until golden. Drain on paper towels. Serve with Sweet & Sour Sauce.

Sweet & Sour Sauce

1/3 cup chicken broth
1/3 cup red wine or cider vinegar
½ cup packed brown sugar
1 ½ TB cornstarch
dash of garlic powder
1 TB soy sauce
dash of powdered ginger

Combine all ingredients together in a medium saucepan. Cook over medium heat until thickened and bubbly. Serve.

Chicken and Broccoli Stir Fry
Genn Rawlings

Serves 4

 3/4 cup brown rice

 3 tablespoons honey
 2 tablespoons sesame seeds
 2 tablespoons soy sauce
 1 garlic clove, finely chopped or crushed with a garlic press

 2 large egg whites
 1/4 cup cornstarch

 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks (about 10 chicken tenders)
 Coarse salt and ground pepper
 2 tablespoons vegetable oil, such as safflower
 4 scallions, thinly sliced
 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

 Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

 Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat. I DOUBLE THE SAUCE--IT'S A LITTLE DRY IF YOU DON'T

 In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

 Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice. You can serve the broccoli on the side, or mix it with the chicken and sauce and then pour over rice.

Massaman Curry
Sarah d’Evegnee

1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass (You can find this in a tube at Albertson's in the produce section)
1 teaspoon ground ginger
2 teaspoons red curry paste or more if you like it
spicier (I used 3 or 4)
16 ounces chicken broth
2 teaspoons fish sauce
2 tablespoons soy sauce
1 Tablespoon white sugar
2-3 Tablespoons brown sugar (depending on how sweet you like it)
2 teaspoons red chili paste (I used 3 or 4)
2 teaspoons cumin or coriander (whichever one you have)
1 (13.5 ounce) can reduced-fat coconut milk
1-2 chicken breasts, cut in thin slices
horizontally and then cut into 2 inch pieces
OR ½ cup peeled and deveined medium
shrimp OR thinly sliced flank steak
1-2 potatoes, peeled and cut into chunks
with crinkle cutter.
1-2 carrots, peeled and cut into slices with
crinkle cutter.
2 tablespoons fresh lime juice
½ cup unsalted cashews
1/4 cup chopped cilantro
2 green onions, thinly sliced

Bring a pot of lightly salted water to a boil. Add potatoes and carrots. Boil until almost cooked through—about 7-9 minutes.
Heat oil in a large saucepan over medium heat. Add chicken or beef and cook for 5-6 minutes. Stir in garlic, lemon grass, cumin, chili paste, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugars. Add potatoes and carrots. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
Stir in coconut milk, lime juice, cilantro, cashews and shrimp (if that was your meat choice). Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
Garnish with green onion and crushed cashews (optional) Serve over jasmin rice.


MaijaBlog said...

Sarah, I like the background on the blog. I just added a background to my recipe blog as well http:/maijaliisa.blogpost.com.

I need to update my recipe too because I need to convert from grams, and say how I adjusted it and where I found some of the substitutes.

MaijaBlog said...

Oops! I misspelled my blog address! It's really

Rachel said...

I really like this recipe. It is now one of our regulars. My kids like it too. Sarah, do you have any more Thai recipes?