Chiang Mai Curry Noodles with Chicken

Our three year old sous-chef.



...and the kitchen apprentice who was born with a wooden spoon in his mouth.

From the kitchen of One Perfect Bite...Tonight was an unplanned noodle night. That's not an unusual occurrence when my family gathers, but having to alter at least one of the recipes to please the tastes of a three year old is something I haven't done in a very long time. I was given very specific instructions. He wanted fat noodles with chicken and yellow gravy and he agreed to be my official taster. We added and subtracted things from a Thai recipe called kao soi and came up with a curry noodle dish that he actually enjoyed. Half the fun, of course, was slurping slippery noodles, but he ate some chicken and had a few vegetables and shared his dish with others at the table. What I hadn't counted on was that those who are no longer three would also enjoy it. Who knew? While the noodles only resemble a dish in the Thai or Asian cooking repertoire they are a wonderful introduction to the food of the region. The rice noodles and vegetables I added to the recipe are atypical, but crispy noodle nests always top the dish when it is served in Thailand. I make my mine by reserving a small portion of cooked egg noodles and deep frying them. This is extremely easy to make and all the ingredients can be found in a good sized supermarket. I've cut way back on the curry paste and powder that give this recipe its heat. I'm including the authentic amounts in parenthesis for those of you who want to sample the real deal. This is a great family recipe and I hope that those of you with adventurous souls will give it a try. Here's the recipe.

Chiang Mai Curry Noodles with Chicken...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons red curry paste (2 tablespoons)
1-1/2 pounds boneless chicken, cut into chunks
1 large carrot, cut into fine julienne strips
1 small red pepper, cut into fine julienne strips
1 medium onion, halved lengthwise and thinly sliced
1 (14-oz.) can coconut milk
1-3/4 cups chicken stock
1 teaspoon ground turmeric (2teaspoons turmeric or curry Powder)
2 tablespoons dark soy sauce
1 teaspoon sugar
2 tablespoons freshly squeezed lime juice
.
1/2 pound dried Chinese-style egg noodles or wide rice noodles
1/3 cup coarsely chopped shallots
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

Directions:
1) In a medium sauce pan set over medium heat, warm the oil until it begins to ripple, and then add garlic. Cook for about a minute and add red curry paste, stirring it to soften it, about a minute. Add chicken and cook for about a minute, tossing to combine it with the curry paste. Remove chicken from pan and add carrot, red pepper and onions. Stir over medium-high heat until softened. Return chicken to pan. Add coconut milk, chicken stock, turmeric, soy sauce, and sugar, and stir well. Bring to a slow boil, and lower heat to bring it down to a simmer. Cook for about 8 minutes, until flavors have begun to meld. Stir in the lime juice, remove from heat, and cover to keep warm.
2) Cook the noodles per package instructions. Drain, rinse in a colander under cold water, drain again, and divide noodles among serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro, and green onions. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Rebecca's Asian Noodles - Chow and Chatter
15 Minute Asian Noodles - Steamy Kitchen
Mie Goreng - RasaMalaysia
Pad Thai - Joy's Thai Food
Garlic Butter Noodles - White on Rice Couple
Mee Goreng - The Perfect Pantry

Asian-Style Chicken and Water Chestnut Rissoles

From the kitchen of One Perfect Bite...Dinner tonight was based on a family meal we had in Thailand. While it hints of the Orient, it is a better example of fusion rather than Asian cooking. My family, young and old, enjoyed the rissoles which I served over a gingered noodle salad. Many will question why I used the food processor to chop the chicken when it can be purchased already ground. It has to do with the texture of the finished patties. Rissoles made from ground chicken offer little resistance to the tooth. Texture can be controlled when you chop your own meat. This recipe was designed to use ingredients that can be found in any large grocery chain. So, you'll find that the heat in the patties comes from jalapeno peppers rather than bird chilies, and that water chestnuts rather than Daikon radish provide the surprising crispness. This is a wonderfully inexpensive meal to feed a gang. If you have time, or are into spearing food, the patties can be formed into small meatballs and threaded onto skewers. I prefer not to do that and, instead, make small patties and simply place them on top of the salad. I have ,in my long life, seen too many sword fights that result from the over-active imaginations of the very young who have bamboo skewers at their disposal. The patties, which are pan-fried, have wonderful color. I cheat to get that. I fry them in a mixture of ghee and canola oil, which allows me to cook the patties at a higher temperature for better color. I have a friend who lightly dusts the patties with an instant-blending flour to get the same affect. You'll notice that no binder is used in this recipe. The patties will hold together without one, but they'll be easier to form if you keep your hands wet as you shape them. Turn these only once. If the bottom side is golden brown the patties can be safely flipped without falling apart. If you have a food processor, these are simple to make and can be in the pan in less than 15 minutes. To be honest, I wouldn't bother with this recipe if I had to do the chopping by hand. I've become spoiled. Here's the recipe for those of you who are tempted to give these a try. I know you'll like them. I'll feature the salad tomorrow.

Asian-Style Chicken and Water Chestnut Rissoles...from the kitchen of One Perfect Bite adapted from Gourmet Magazine

Ingredients:
2 pounds boneless skinless chicken thighs, cut in 1/2-inch pieces
1 (8-oz.) can water chestnuts, rinsed and drained in several changes of water
1 cup chopped scallions, white and tender green
1 to 2 teaspoons fresh minced jalapeno chile, including seeds
2 tablespoons chopped fresh cilantro
1-1/4 teaspoons salt
1 tablespoon vegetable oil
1 tablespoon ghee or butter

Directions:
1) Working in 2 batches, pulse chicken cubes in a food processor until coarsely chopped. Transfer chicken to a large bowl. Add water chestnuts, scallions and jalapeno to bowl of processor and pulse until finely chopped. Add to chicken along with cilantro and salt. Stir together, using your hands, until just combined.
2) Use a 1/4-cup measure or ice cream scoop to form 12 patties. Transfer patties to a baking sheet.
3) Heat oil and butter or ghee in a large skillet over medium heat until it is hot. Working in batches, add patties to skillet and cook until golden brown, about 3 minutes per side. Transfer to a platter and tent with foil to keep warm. Yield: 6 servings.

You might also enjoy these recipes:
Spanish Chicken Kebabs - Deb's Kitchen
Shish Taouk: Grilled Chicken Kebabs - Chicho's Kitchen
Chicken Kebab Burger - Pham Fatale
Turkish Ground Chicken Kebabs - The Garden Web
Low Fat Chicken Kebabs - One Life to Eat
Grilled Chicken Kebabs - The Parsley Thief

Coconut Bubble Tea

From the kitchen of One Perfect Bite...We spent the day panning for gold. Really! Each year the town of Cottage Grove holds a Bohemia Mining Day celebration to commemorate the discovery of gold in the area. The event is much like a county fair and it's a wonderful family activity. What is less known, is that while the mine is closed, there are still active claims in the area. That makes it possible for the more adventurous to pan for gold. Ever up to a challenge, Bob and I trekked into the area and did some panning. We found no gold, but had a wonderful day and burned a lot of calories. That, of course, meant a special sweet treat could be enjoyed without any feelings of guilt. We decided to spend the expended calories on large glasses of bubble tea. Now, I can't begin to tell you how a day in a Bohemian community led to a drink of Chinese origin. It just did. The drinks are cold and frothy and they just seemed like a perfect way to end the day. Bubble tea was created in Taiwan in the 1980's. It spread across Asia and made its way to Canada before finally reaching the United States. While the drink has a frothy texture, its called bubble tea because it contains pearl-sized tapioca balls, bobas, that are dispersed throughout the drink. The balls have very little flavor, but they are gummy and are sipped through an oversize straw to be chewed between sips of tea. The base of the drink is tea and it can have milk or fruit flavors added to it. I prefer the milk-flavored version. The tapioca pearls have little flavor of their own, so they are soaked for about 30 minutes in sugar or honey after being boiled. I found a recipe at the New York Times: Dining and Wine site that can be used to make a really nice bubble tea at home. If you're curious you might want to give it a try. Here's my version of the recipe.

Coconut Bubble Tea...from the kitchen of One Perfect Bite, adapted from The New York Times: Dining and Wine

Ingredients:
1 cup light brown sugar
1 cup white sugar
2 cups tapioca pearls (1/4-inch wide)
For each bubble tea:
1/2 cup chilled tapioca pearls
1 cup crushed ice
1 cup coarsely chopped mango
3/4 cup coconut milk
1/4 cup milk
1 to 2 teaspoons fresh lime juice

Directions:
1) Combine sugars and 2 cups of water in a medium saucepan. Bring to a boil. Torn off heat. In a second pot, bring 4 quarts of water to a boil. Add tapioca and cook until tender using time suggested on box. Drain. Mix tapioca with sugar mixture and chill.
2) To make a drink, spoon pearls into a large glass. Place ice, mango, coconut milk, milk and lime juice in a blender jar. Puree. When frothy, pour over pearls and stick in a wide straw. If straws are not available, serve with a spoon.

You might also enjoy these recipes:
Ginger Tea - One Perfect Bite
Homemade Vanilla Chai Tea - The Mother Load
Indian Chai Hot Chocolate-Tea Recipe - Tea Escape - Tea Blog
Russian Friendship Tea - Bake It Pretty
The Ultimate Iced Tea Recipe - Cooking By the Seat of My Pants
Lemon Almond Iced Tea - Elite Tea
Herbal Iced Tea - Oprah.com
California Iced Tea - Lifestyle Food.com

Sauteed Sweet and Spicy Szechuan Asparagus

From the kitchen of One Perfect Bite...The alliteration should have been my first clue. It was just too cute for words. I sat, nonetheless, and carefully read every word of the recipe before committing to make it. My last thought before moving on to the kitchen? The sauce would be too strong for the asparagus. As it turned out I was right. Every once and a while, I fall prey to a professional recipe that I sense is wrong but for some reason refuse to put down. It's misguided hero worship on my part. I still can't believe that pros put recipes out there that haven't been kitchen or field tested. This recipe failed my field test, but I decided to post it anyway. While it may be wrong for asparagus it would work nicely with fresh green beans or garlic whistles. Information about garlic whistles can be found here. The recipe makes enough sauce that the beans or whistles could be served with rice noodles and make a lovely light supper or lunch. Do be aware that once this sauce hits a green vegetable it will lose its lovely color. Here's the recipe for those of you who have not been put off.

Sauteed Sweet and Spicy Szechuan Asparagus...from the kitchen of One Perfect Bite

Ingredients:
2 pounds asparagus, ends discarded
1/4 cup soy sauce, low sodium
2 tablespoons rice wine vinegar, unseasoned
1/4 cup sugar
1/4 to 1 teaspoon red chili flakes
1/2 teaspoon fresh ground white pepper
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame seeds, toasted

Directions:
1) Diagonally cut asparagus into 3 inch pieces.
2) In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.
3) Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp to the bite, about 2 to 3 minutes. Uncover and pour off any remaining water.
4) Add oil, garlic and ginger to pan with asparagus. Sauté until lightly browned.
5) Add soy sauce mixture. Bring to a boil. Cook until sauce coats asparagus.
6) Sprinkle in toasted sesame seeds. Transfer to a serving platter. Serve immediately. Yield: 4 - 8 servings.

You might also enjoy these recipes:
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Asparagus and White Bean Salad - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite

Po Cha and Clues to Our Destination

From the kitchen of One Perfect Bite...The suspense is over. Our holiday plans have been finalized. Selection of a location was really difficult this year. Bob and I had different adventures in mind and the final decision was made in the only fair way possible. We quite literally pulled a photo from a stack spread like playing cards of the table. There was a randomness to it that made the whole thing seem more fair than might otherwise have been the case. I'm happy to report we are both happy with the decision the gods of chance made on our behalf. It will be an adventure and I'll be counting the days until it actually begins. October is a ways off but that gives us time to get visas and study more about the places we'll be visiting. I'm going to keep you in the dark for a while longer. I've put together some photos of people and places we'll be visiting to see if you can identify the three countries we'll be touring. I'm also including one recipe associated with the most remote of the places on our itinerary. We have promised the children, who don't like the words trek or safari used in the same breath as their parent's names, that this is absolutely, positively our last visit to remote locales with sometimes fragile political systems. They are dubious. Seems I said that last year as well. I really meant it, but the back and legs and brain have held up well and this seems like the right thing for us to do. At any rate, here is the recipe for a drink that really should be made with yak milk and butter. I must say it is a real challenge to the palate even when made with cows milk and butter from a local creamery. I don't always do well with foods that fall into the acquired taste category. It took me years to enjoy a martini. I comfort myself with the knowledge I tried it, and who knows, it may taste better in country. Here's the scoop for other brave and kindred souls.

Po Cha......from the kitchen of One Perfect Bite

Ingredients:
5 -6 cups water
3 black tea bags or 2 tablespoons loose black tea
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk, half-and-half or 1 teaspoon milk powder

Directions:
1) Bring five to six cups of water to a boil. Reduce heat. Add tea bags or loose tea and simmer for several minutes more. Remove tea bags or strain loose tea.
2) Pour steeped tea, salt, butter and milk or milk powder into a blender or chandong, a type of churn. You can also shake the tea in a thermos bottle. Churn, blend or shake the mixture for 3 to 5 minutes. Our into cuos and serve piping hot: Yield: 4 servings.

















You might also enjoy these recipes:
Ginger Tea - One Perfect Bite
Blueberry Tea - One Perfect Bite
Himalayan Salted Butter Tea - Not Quite Nigella
Yak Butter Tea - The Greedy Glutton

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Asian-Style Carrot Salad

From the kitchen of One Perfect Bite...Most of us have a recipe for the ubiquitous carrot-raisin slaw tucked somewhere in our kitchen files. I haven't used my copy of the salad in over thirty years. I was never especially fond of it and, as we began to travel, I found other recipes that I thought were far more satisfying. This Asian-style carrot salad is one of my current favorites. There is a tartness to it that plays nicely against sweet barbecued meats and it is a wonderful, easy addition to an Asian-style meal. We had a salad that was quite similar to this while we were in Thailand. This salad, developed by Laurent Tourondel for Food and Wine magazine, is zen-like in its simplicity. Its only ingredients are carrots and cilantro. The dressing, however, takes the salad to another plane. Carrot and ginger juice are teamed with vinegar and a mixture of oils to produce a vibrant dressing that is unique and plays nicely with the sweet and crunchy carrots it is used to dress. I do have a few cautions should you choose to make it. If you can't resist the temptation to use pre-shredded carrots, test to make sure you can get a forkful that doesn't resemble porcupine quills into your mouth. That is a lesson learned from bitter and embarrassing experience of the "we grow too soon old and too late smart" variety. You should also know that the dressing will slightly dull the vibrant color of the carrots. The carrot juice can't quite overcome the mayonnaise in the dressing and the carrots will take on a slightly milky hue. Lastly, don't add the final measure of cilantro until you are ready to serve the salad. Its brilliant green is gorgeous against the orange of the carrots, but if it sits too long it will blacken and add nothing to the finished salad. If I haven't scared you away, here's the recipe for a unique salad that I think you'll enjoy.

Asian-Style Carrot Salad...from the kitchen of One Perfect Bite, courtesy of Laurent Tourondel

Ingredients:
1 pound carrots, peeled and shredded
1 garlic clove, minced
2 tablespoons sherry wine vinegar
1 cup coarsely chopped cilantro
1/2 cup canola oil
Salt and freshly ground pepper
1/3 cup carrot juice
2 tablespoons mayonnaise
1-1/2 teaspoons Asian sesame oil
3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely minced ginger

Directions:
1) Combine carrots, garlic, vinegar, 1/2 cup cilantro and 1/4 cup canola oil in a medium bowl. Toss well. Season to taste with salt and pepper. Let carrots stand for 15 minutes. Drain well.
2) Boil carrot juice in a small saucepan set over medium heat until reduced by half, about 5 minutes. Cool slightly. Add mayonnaise, sesame oil, ginger juice and reserved 1/4 cup canola oil. Season with salt and pepper to taste.
3) Add dressing and remaining 1/2 cup cilantro to carrots and toss well. Transfer to serving bowl. Serve immediately. Yield: 6 servings.

You might also enjoy these recipes:

Asian Bean Sprout Salad - One Perfect Bite
Thai Cucumber Salad - One Perfect Bite
Khmer Green Papaya Salad - One Perfect Bite

Kobe Kiwi Wings with Japanese Relish - Outdoor Wednesday

I know I should look at them and think, "All things bright and beautiful. All things great and small." I've really, really tried, but they look like buzzards and I'm simultaneously trying to figure out how they got here and how I can get rid of them. Did you know they can fly? Years ago a wall street broker, long since gone to his just reward, was sure that "...in a high wind even a turkey can fly." He was spot on, about bad stocks and the other turkeys. They can fly at 55 miles an hour for short distances. These new members of our wildlife menagerie, probably escapees from a nearby raptor center, started me thinking about birds and winged creatures that cannot, for one reason or another, fly. Some years ago I developed a crock-pot recipe for chicken wings and my over stimulated sense of the absurd decided to call them kiwi wings because the donor chickens could no longer fly. I'll tell you more about the wings below. The turkeys, by the way, are fine.




This very simple recipe was developed to provide an alternative to standard, albeit delicious, hot wings. These wings are cooked in a two step process that utilizes the broiler and a slow cooker. While they lack the extreme heat of the more familiar version, they are hot and decidedly Asian in their flavor. The broiler is used to give the wings color. If you don't mind beige wings this step can be bypassed. The finished wings are sprinkled with an Asian relish patterned after one that comes from Kobe, Japan. The wings will have more flavor if allowed to marinate before cooking. Your preparation time will be about 20 minutes and the wings can be on the table, start to finish, in three hours. While these were developed to be served as an appetizer, when served with rice, they make a wonderful light meal. Here's the recipe.

Kobe Kiwi Wings with Japanese Relish...from the kitchen of One Perfect Bite

Ingredients:
4 pounds chicken wings
1/2 cup Japanese (shottsuru) or Thai (nam pla) fish sauce
1 cup Asian sweet chili sauce (i.e. Mae Ploy)
1/2 cup fresh lime juice
1 teaspoon chili garlic sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
Relish
1/4 cup minced scallions (white and tender green)
1 tablespoon finely chopped fresh ginger
1 tablespoon finely minced parsley
1 teaspoon coarse sea salt (optional)

Directions:
1) Cut wings into pieces at joints; discard wing tips or reserve for stock.
2) To make marinade, place fish sauce, chili sauce, lime juice, chili garlic sauce, brown sugar and cornstarch in a small (1-quart) bowl. Whisk to combine.
3) Place wing pieces and marinade in a 1-gallon resealable storage bag. Seal and shake to coat all pieces with marinade. Refrigerate for 2 to 8 hours.
4) Preheat oven broiler. Coat insert of a large (6-quart) slow cooker with nonstick cooking spray.
5) Remove chicken from marinade and pat dry with paper towels. Reserve marinade. Transfer chicken to rack of a large broiler pan. Broil about 6 inches from heat for 5 minutes per side.
6) Meanwhile, pour marinade into a medium (2-quart) saucepan. Bring to a rolling boil over high heat. Reduce heat to medium and continue to cook for about 10 minutes to thicken mixture.
7) Dip chicken pieces into thickened marinade. When coated, transfer to slow cooker. Pour remaining marinade over chicken, cover, and cook on HIGH for 2 hours.
8) Just before serving, combine scallions, ginger and parsley in a small bowl. Toss to combine.
9) Transfer wings to a serving platter. Sprinkle with relish and sea salt (if using). Serve hot. Yield: 10 appetizer servings.

This recipe is being linked to:

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Crock-Pot Wednesday an event sponsored by Deb at Dining with Debbie.

Shrimp N' Noodle Bowls

Preparing greens for shrimp and noodles in an outdoor cooking school in Thailand.



From the kitchen of One Perfect Bite...Shrimp N' Noodles is one of those recipes you reach for when the clock's run out and stomachs are demanding to be feed. It's a prize winner, though on a much smaller scale than the other recipes we've looked at this week. The challenge from Taste of Home's, Healthy Cooking magazine, was to create a dish with a handful of ingredients and have it on the table in 30 minutes or less. We did it. It didn't change the world or make us wealthy beyond the dreams of avarice but I had bragging rights for a day or so. This is a dish that is assembled rather than made. If you decide to use precooked shrimp, the only "cooking" involves boiling water for noodles. This is a really simple dish, but I think you'll enjoy it. It received some very nice reviews. Here's the recipe.

Shrimp N' Noodle Bowls...from the kitchen of One Perfect Bite.

Ingredients:
8 ounces uncooked angel hair pasta (chuka soba noodles are an excellent substitute)
1 pound cooked small shrimp
1 bag broccoli coleslaw mix
6 green onions, thinly sliced
1/2 cup minced fresh cilantro
2/3 cup reduced-fat sesame ginger salad dressing

Directions:
1) Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl.
2) Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving. Yield: 4 to 6 servings.


This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Green Beans with Sesame-Miso Sauce

From the kitchen of One Perfect Bite...Farmers, gardeners and CSA shareholders know that when a crop comes in there's no stopping it. That's fine when it's something the family loves, but more difficult when it's a hard sell vegetable. My crew doesn't hate green beans but they don't appear on any of their last meal requests either. To not serve them isn't an option and I've learned the problem can be partially solved by varying the way they are cooked and presented. Green beans are rarely cooked to crisp tender perfection. Overcoming the tendency to over or under cook them nearly solves the problem, but it's also necessary to vary the way in which they're served if you want to prevent palate fatigue. It's possible to sauce beans in a healthy fashion that appeals to the eyes as well as a tired palate. The recipe for green beans with sesame-miso sauce comes from Hiorhiko Awano who is the chef at Kirakutei Restaurant in Paris, France. It costs pennies to serve and it's very easy to make. I love to serve this dish for buffets, potlucks and picnics. It holds up well and contains no mayonnaise, so it can sit without causing harm to it or you. Here's the recipe.

Green Beans with Sesame-Miso Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 pound green beans, cut into bite-sized pieces
1/3 cup rice wine vinegar
1/4 cup white miso
2 tablespoons ponzu sauce (see cook;s notes)
2 teaspoons grated ginger
1 tablespoon granulated sugar
2 tablespoons toasted sesame seeds + seeds to garnish
1 teaspoon dark Asian sesame oil
3 tablespoons mirin or cooking sake

Directions:
1) Bring a large pot of salted water to a boil. Add beans and cook for 5 to 7 minutes, or until beans are crisp but tender. Transfer to a bowl of ice water to stop cooking and set color. Drain when cooled.
2) Place rice vinegar, miso, ponzu sauce, ginger, sugar, sesame seeds, sesame oil and mirin in the jar of an electric blender; process until smooth.
3) Transfer beans to a mixing bowl. Drizzle with sauce; toss gently and taste for seasoning. Drain again. Mound beans in a bowl or on a platter. Sprinkle with sesame seeds and serve at room temperature. Yield: 4 servings.

Recipe adapted from The Ethnic Paris Cookbook.

Cook's Notes: Ponzu sauce is usually available in the Asian food section of large grocery stores. If you cannot find it, use 1 tablespoons soy sauce and 1 tablespoon lemon juice as an emergency replacement.

Red Cooked Pork - Girl with Red Ribbon - Ruby Tuesday

From the kitchen of One Perfect Bite...We call her "The Girl with Red Ribbons" and thought she was a fit subject for the Work of the Poet: Ruby Tuesday meme. She was a lovely child. The photograph was taken in an outdoor cafe in the Muslim quarter of Xi'an China. The call to prayer had interrupted her meal and she was fascinated by the stream of believers pouring into the mosque compound. Though the area was a Muslim enclave, the restaurants outside the mosque served an incredible array of food, including pork. Obviously, not all the merchants and visitors were Muslim, so it was only mildly surprising that red cooked pork was a popular item in the cafes. Today's recipe is for an incredibly good version of red cooked pork. When this is made with pork belly or not-to-lean pork ribs you have the makings of an unbelievably easy feast. My friends and teachers, Lily, at Lily's Wai Sek Hong, and Ning, at Heart and Hearth have wonderfully authentic recipes for this great entree. Here's my westernized version of the classic.

Red Cooked Pork...from the kitchen at One Perfect Bite
1-1/2 pounds pork belly or boneless pork ribs cut into two inch cubes
3 tablespoons vegetable oil
2 tablespoons sugar
3 cloves of garlic peeled
3 whole star anise
2 tablespoons soy sauce
1/4 cup Shaoxing wine, mirin or dry sherry
1 can (14.5-oz.) reduced sodium chicken broth
1 teaspoon cornstarch
1 tablespoon water
Garnish: chopped scallions

Directions:
1) Melt sugar in vegetable in a medium pot over medium high heat. Cook, stirring, until sugar is slightly brown, about 3 minutes. Add pork cubes to pan and cook in caramelized sugar until brown on all sides, about 8 minutes.
2) Place garlic, star anise, dark soy sauce, rice wine and broth in pot. Simmer, covered, over low heat for about 40 minutes, stirring occasionally. Transfer meat to a bowl and tent with foil. Boil sauce to reduce by half. Dissolve cornstarch in water and add to pan. Stir until sauce comes to a boil and begins to thicken. Return meat to pan. Toss in sauce until all surfaces are coated. Transfer to a platter, garnish with scallions and serve hot. Yield: 4 servings.

Asian-Style Beef Short Ribs - Crock-Pot

Short of pretending I don't live here, I can't deny it's time to roll up the old sleeves and restore some order to the casa. The health department would quarantine us if I'd let them in for an inspection. Rather than grouse and prolong the task, I've declared this to be the week we scour, squeak and shine. My daily routine is no more fascinating than your own, so I promise there'll be no blow by blow descriptions of what needs to be done. It does mean dinners and, therefore, recipes will be quick and simple. Today I'm going to braise beef short ribs in my crock-pot. This is an Asian-style recipe, so a handful of ingredients will produce an extremely flavorful meal. I plan to serve it with steamed rice and snap peas. It really doesn't get any easier than this. Let's get to it.

Asian-Style Beef Short Ribs

Ingredients:
4 to 5 pounds beef short ribs
1/4 cup chopped scallions, white and tender green
1/4 cup soy sauce
1/4 cup rice wine
1 teaspoon chili garlic sauce or sriracha
1 tablespoon brown sugar
2 teaspoons fresh minced ginger
2 teaspoons frsh minced garlic
1/2 teaspoon pepper
2 teaspoons sesame oil
1 tablespoon cornstarch
2 teaspoons sesame seeds

Directions:
1) Spray interior of a 5 5o 6 quart crock-pot liner with nonstick spray. Place ribs in crock-pot.
2) Combine scallions, soy sauce, wine, chili garlic sauce, brown sugar, ginger, garlic and pepper in a small bowl. Whisk to combine. Pour over ribs. Cook on LOW until ribs are fork tender, about 6 to 7 hours.
3) Remove ribs to a platter. Tent with foil. Pour cooking liquid into a 1 quart saucepan. Skim off fat. Stir in sesame oil. Mix 1 tablespoon cornstarch with 1/4 cup water. Add to liquid and bring to a boil, cooking until sauce thickens. Spoon glaze over ribs. Sprinkle with sesame seeds. Yield: 6 servings

Thai Fresh Pea Soup with Green Curry

I'm convinced there are as many French-trained chefs in Southeast Asia as there are in all of France. The food of the region is a wonderful fusion of French and Asian cuisines. Pho, a Vietnamese specialty, is served for breakfast, but unmistakably French baguettes and croissants are also available for those whose stomachs can't start the day with such gusto. Lunch and dinner can be Asian, French or a fusion of the two. Today's soup is a case in point. We were fortunate to have two versions of fresh pea soup while we were in Southeast Asia. The Thai version has heat from the addition of green curry paste. It is served hot. The French version is flavored with mint and served cold. Both are delicious. The curry paste used in the Thai version can be a tricky thing. Commercially available curry pastes are hot. The chilies can overpower other flavors in the mixture, so unless you are sure about your heat tolerance proceed with caution, adding only a teaspoon at a time. I'm also including a recipe that will allow you to make your own green curry paste. It's simple to prepare and once you've made your own the commercial paste will become an emergency only condiment. Let's do the soup first.

Thai Fresh Pea Soup

Ingredients:
3/4 cup water
1 cup chopped onions
4 teaspoons minced garlic
1 to 3 teaspoons green curry paste
3 (14.5-oz.) cans vegetable broth
8 cups shelled peas, thawed if frozen
1 teaspoon lime juice
Salt and pepper to taste
Garnish:
1 teaspoon toasted mustard seed or several grinds of black pepper
1/4 cup chopped mint

Directions:
1) Combine water, onions, garlic and curry paste in a soup pot. Bring to a boil over medium-high heat. Reduce heat; simmer until onions are soft and translucent, about 5 minutes. Add broth; return to a boil. Add peas; simmer, covered over low heat for 10 minutes.
2) Remove pot from heat and let sit for about 10 minutes. Transfer in small batches to a blender jar and puree. Transfer pureed soup to a clean pot. Stir in lime juice. Add salt and pepper to taste. Return soup to a simmer over low heat. Garnish with mustard seeds and chopped mint. Yield: 8 servings.

Cook's Note: Soup may be refrigerated for 2 days and frozen for 1 month.

Green Curry Paste

Ingredients:
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup chopped hot green chili peppers (serrano, jalapeno or Thai)
1/4 cup chopped fresh cilantro
1/4 cup chopped shallots or scallions
9 large cloves coarsely chopped garlic
3 tablespoons minced lemon grass
1 tablespoon minced fresh ginger or galanga
1 teaspoon finely grated lime zest

Directions:
1) Place coriander and cumin in a small frying pan. Cook over medium heat until slightly darkened and fragrant, about 2 minutes. Transfer to a plate. Stir in salt and pepper. Set aside.
2) Combine chilies, cilantro, shallots, garlic, lemongrass, ginger, lime zest, 2 tablespoons water and toasted spice mixture. Blend until fairly smooth. Add small amounts of water if needed to keep blades moving. Transfer to a lidded jar. Refrigerate for up to i month. Yield: 3/4 cup.

Asian Chicken or Shrimp Salad

I've finally had a chance to look through the stack of magazines that accumulated while we were away and was surprised to find one of my recipes in the March/April edition of Simple and Delicious - a Taste of Home publication. It was a contest entry that took no prizes, but it's a nice recipe that's very easy to do and I do appreciate the "atta girl." I have a series of recipes that can be done in about 20 minutes. This is one of them. Shrimp can be used in place of chicken if you want a meatless entree. I round out the salad with tomato or egg flower soup for a more filling meal. You'll quickly see that this is a recipe that requires assembly, not cooking. One caution - dress the salad just before serving and don't drown the ingredients. The recipe makes more dressing than you'll need. Refrigerate unused dressing and use it as a dipping sauce. I'm quoted as saying “I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious. If you like peanut butter, this is the chicken salad for you!" Sometimes I'm so full of it I can't stand myself. It must have been a peanut butter contest.

Asian Chicken Salad

Ingredients:
3/4 cup reduced-fat sesame ginger salad dressing
1/2 cup creamy peanut butter
1 tablespoon sesame oil
2 to 3 teaspoons cider vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 packages (6 ounces each) ready-to-use grilled chicken breast strips
or
1 pound shelled, cooked shrimp
4 cups chopped cucumbers
1 cup chopped sweet red pepper
3/4 cup chopped green onions
1/4 cup grated carrot
8 Bibb or Boston lettuce leaves or 8 small pita pockets
Chopped fresh cilantro, optional

Directions:
1) Combine salad dressing, peanut butter, sesame oil, vinegar, salt, red pepper flakes and pepper in a jar with a tight-fitting lid; shake well to combine.
2) Combine chicken or shrimp, cucumbers, sweet pepper, green onions and carrots in a large bowl. Chill until serving.
3) Just before serving, shake dressing and pout over the chicken or shrimp mixture. Serve on lettuce leaves or in warm pita pockets. Garnish with cilantro if using. Yield: 8 servings.

Chicken and Lemongrass Rissoles

This is a quick and easy family meal designed to please those looking to make something outside the pale for dinner. You'll need a few special ingredients (lemon grass and sweet chile sauce) but you should be able to find them in any large grocery store. The rissoles take 15 minutes to prepare and can be on the table in less than an hour. They can also be frozen prior to cooking and pulled from the freezer as needed. If you prefer a lightly colored rissole, scratch the sesame oil and use untoasted sesame seeds. It goes without saying that these are delicious deep fried - we, alas, no longer do that. Children like them, though, in the interest of complete transparency, I must say I watched in amazement as one of my Grandson's picked every single sesame seed from his rissole before going on to eat it and then repeated the procedure with two more. Go figure! Serve on a bun or, if you prefer, with rice or sesame noodles. Simple, quick and inexpensive. Highly recommended.

Chicken and Lemongrass Rissoles

Ingredients:
1-1/4 pounds ground chicken
1 cup panko bread crumbs
1/4 cup egg substitute
1-1/2 teaspoons salt
1/4 teaspoon freshly cracked pepper
1/4 cup Thai sweet chile sauce (i.e. Mae Ploy) + additional sauce to serve as a condiment
1/4 cup finely minced lemongrass
1 teaspoon minced garlic
1 tablespoon fresh orange zest
2 tablespoons chopped cilantro
1 cup toasted sesame seeds
2 tablespoons vegetable oil
1 tablespoon dark sesame oil
Garnish: lightly dressed greens, grape tomatoes, orange slice

Directions:
1) Preheat oven to 400 degrees F.
2) Combine chicken, panko, egg substitute, salt, pepper, chile sauce, lemongrass, garlic, orange zest an cilantro in a large bowl; mix just to combine. Divide the mixture into 8 equal portions (about 1/3 cup each) and shape into oval rissoles. spread sesame seed in a flat plan. Coat both sides of rissoles with sesame seeds.
3) Heat vegetable and sesame oil in a large nonstick saute pan. When oil begins to shimmer add rissoles to pan and cook for 2 minutes per side. Transfer to a large baking sheet and bake for 15 minutes.
4) Line a serving platter with lightly dressed greens. Top with rissoles. Scatter with grape tomatoes. Top with an orange wheel. Yield: 8 rissoles.

Asian Bean Sprout Salad

Raw vegetables are rarely eaten in Asia. The greens that so delight us are considered fit for animal but not human consumption. For years raw vegetables were considered unsafe due to the type of fertilizers that were used, and, so, no tradition of eating salads ever developed. Even today green salads can only be found on buffet tables that cater to western and Israeli tourists. While not all vegetables are cooked, they are scalded or blanched before eating. The blanching destroys bacteria and enhances taste and color without destroying texture. Today blanched vegetables are lightly tossed with simple dressings and chilled just long enough for the dressing to impart flavor to the vegetables. The final product is an Asian salad and this recipe is one of my favorites. I love the crunch and flavor of the bean sprouts and the dressing is a wonderful palate cleanser. This is extremely easy to make, but don't skip blanching of the bean sprouts. I know you'll enjoy this.

Asian Bean Sprout Salad

Ingredients:
1 pound blanched bean sprouts (see cook's note)
1/2 cup thinly sliced green onions + 2 tablespoons sliced green onion tops, divided use
1/4 cup + 2 tablespoons drained pimento, divided use
1 teaspoon minced garlic
3 tablespoons sesame seeds
3 tablespoons rice wine vinegar
1 teaspoon kosher salt
3 tablespoon soy sauce
2 tablespoons vegetable oil

Directions:
1) Place bean sprouts, 1/2 cup green onion and 1/4 cup pimento in a medium bowl. Toss well to combine.
2) Place garlic, sesame seeds, vinegar, salt, soy sauce and oil in a small bowl.
3) Pour dressing over sprouts and chill for 1 hour or longer.
4) Line a platter with lettuce leaves. Using a slotted spoon, transfer bean sprouts to platter. Garnish with reserved 2 tablespoons pimento and 2 tablespoons green onion tops. Yield: 4 servings.

Cook's Note: To blanch bean sprouts, bring 6 quarts water to a rolling boil. Add bean sprouts, return to the boil and cook for 1 minute. Drain and plunge into cold water. Drain again before using.