Recipes

OMW, great stuff! what do you do for the tortilla's? Their a real pain to make by hand. I'm still looking for a press.
Ron

 

Buy them at French Baker in SM Mall in Cebu. Or, if you don't mind the lil 5" round wheat ones, Fortune mart here in dumaguete has them in cold case just outside their meat deli....

 

Great ideas. What is your Kung Pao Chicken recipe, haven't had that for a long time. Thanks

 

Kung Pao Chicken: Kung Pao Chicken Recipe - Chinese Stir-fry Recipes - a Chinese Stir-fry Recipe for Kung Pao Chicken

Ingredients:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
Preparation:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

 

Have you found dried red chili peppers here? We looked everywhere but the public market for our Thai Red Curry Beef recipe for tonight and couldn't find, she is subbing Chili powder, not sure how it will turn out.

 

Red chili flakes i've found. Sold in bottles and good for pizza. :-)

 

Been crying and dying for Thai food so asked the little fearless wife to go for a Thai Red Curry Beef dish for three of us. We shopped but couldn't find any packaged Thai Red Curry Package, so no worries, we got the recipe for that and she made it from scratch. This time we had to use Red Chili Powder as we could not find any dried red chilis, we did use some big red chilis from our garden. We had some tender mulwarra from CB so used that for the beef. This took some time for shopping for ingredients and making the paste from scratch so it is an investment, but with an enjoyable return.

Thai Red Curry Beef
Nam Prik Gaeng Daeng (Thai Red Curry Paste)
• 6 large dried red chilies, seeded and roughly chopped
• 3/4 teaspoon salt (I use less, for preference)
• 1 teaspoon finely chopped galangal (substitute fresh gingerroot if galangal is unobtainable)
• 1 tablespoon finely chopped tender lemongrass
• 3 tablespoons finely chopped garlic
• 3 tablespoons finely chopped shallots
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon dried shrimp paste
For Curry
• 2 tablespoons vegetable oil
• 1 lb beef steak, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons red curry paste (Nam Prik Gaeng Daeng paste, see below)
• 10 ounces coconut cream
• 3/4 cup beef stock
• 1 -2 tablespoon Thai fish sauce (amount per your preference)
• 2 -3 teaspoons brown sugar (amount per your preference)
• 2 fresh red chilies, seeded and sliced diagonally (optional)
• 4 ounces fresh coconut, shavings (optional)
• 3 ounces baby spinach leaves (we used lady fingers, our taste)
• 20 fresh basil leaves (we only wanted 5 leaves)
For Directions
For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste
1. For the curry: Heat a wok on high, and add the vegetable oil. When hot, stir-fry the beef strips in batches for 1 minute, removing each batch when cooked. Set aside.
2. Sauté the garlic until golden brown, then stir 2 tablespoons of curry paste into the wok and fry for a few seconds. Add the coconut cream and stir well, bringing to the boil. Add the beef stock, and return to the boil, stirring constantly.
3. Reduce to a simmer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings (if using) and baby spinach leaves. Heat gently but thoroughly.
4. Just before serving, stir in the basil leaves.
5. Serve with rice.

Saturday she will try Pinoy Shrimp Gambas recipe

 

Great recipes! Keep them coming!

 

This morning was a nice breakkie of fresh mango and apples, Bangers, toast with fruit spread and scrambled eggs made with red onion, curry powder and red peppers. Served with Colemans Mustard of course :-)



and here's a pan of au gratin potatos and under all the au gratin is 1/3" ham steaks

 

OMW, great recipes and pictures. As you know, most of the foreigners here are trying to gain weight, so I'm sure your help is greatly appreciated. lol