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The Recipe Thread!

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Pad Thai

Currently this is one of my favorite meals to make :) It seems hard at first glance but after you make it the first time, it's a breeze

Pad Thai (paht thai)

1/4 lb dried rice noodles(linguine or fettucini width)
3 tablespoons vegetable oil (i use canola)
1 tablespoon coarsly chopped garlic
8-10 medium shrimp, 1/4 pound boneless chicken or pork (i actually use a package of VERY FIRM tofu, which I cut up into squares)
3 tablespoons fish sauce
2 tablespoons soy sauce
3 tablespoons sugar
1/2 teaspoon dried red pepper flakes or chili powder (i use more)
1/4 cup water or chicken broth to keep noodles from sticking
1 egg, lightly beaten
3 green onions, chopped (optional)
2 cups fresh bean sprouts (optional)
1/4 cup coarsly chopped dry roasted peanuts (optional)
2 tablespoons lime or lemon juice
2 lime wedges (optional)

You can either cook the rice noodles according to the directions on the box/package or:

  • Bring a large saucepan of water to a rolling boil, add the noodles and remove from heat. Let the noodles steep for 4 minutes, and then drain and rinse well in cold water. Transfer drained rice noodles to a medium bowl and place by you, along with a platter, a pair of tongs or spatula, and a slotted spoon for tossing noodles. Have all the remaining ingredients ready and handy.
  • In a large skillet OR wok, heat 2 tablespoons of the oil over medium heat until the garlic sizzles at once. Add the garlic, toss well, and then add the shrimp, or chicken. If you are using tofu, follow the directions below. Cook the shrimp or chicken about 2 minutes, tossing until they are cooked through.
  • For the tofu, dice into squares, and 'fry' in another skillet in canola or vegetable oil until browned or until desired doneness. I prefer mine brown on all sides. You can set it aside after cooking, it will heat quickly once added to the wok/skillet later.
  • Add the noodles and toss until they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar and red pepper flakes , cook 1-2 minutes. Add a splash or two of the water to prevent sticking.
  • When the noodles are tender, push to one side and add remaining tablespoon of oil. Add the egg, and once it is almost set, scramble and push it aside. Add the green onions, and 1 cup of the bean sprouts and cook about 1 minute, tossing once or twice, until shiny and beginning to wilt.
  • Sprinkle the peanuts and lime juice over noodles and then toss to mix everything well. Mound the noodles on a serving platter, arrange the remaining cup of bean sprouts and lime wedges on the side, and serve hot.
 
^^
I'll assume that you don't want fish sauce because you're veg/vegan?

if so, I found a no fish-fish sauce recipie on the interweb

* 2-3 cloves of garlic, mashed
* 1 cup Coco Rico (a coconut soda that can be found in many Latin and Asian grocery stores; it's OK if you're using flat Coco Rico you've had sitting around)
* 1 cup water
* 1/2 cup sugar
* 1/4 cup Maggi sauce, or to taste (standard soy sauce, tamrai, or shoyu can also be used)
* Pinch of dry hot pepper or 1 fresh hot red pepper, mashed
* Dash of MSG or MSG substitute (optional)
* 1/4 cup vinegar
* Juice of half or 1 whole lime

If you're just trying to find a replacement because you can't find it at the superwalmart: shame on you. Asian markets are fun as hell to go to. You can get an "armani" suit with hello kitty on the breast pocket ;)
 
ebola is vegan.

RC, that recipe looks delicious.

ebola, I have heard of 'vegetarian' fish sauce that is sold. I hate all seafood and cannot stand the taste of fish sauce...so yeah. I've never been able to find it but supposedly it exists. I just use soy sauce myself.

Oh, and I've recently gone dairy free due to an allergy...so look for some dairy free recipes from me soon. I made an awesome vegan pudding earlier...
 
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thanks for teh recipie!
i wonder how long it'd keep...and, yeah, i like to drop by the Asian market often...I've seen vegetarian oyster sauce, but not vegetarian fish sauce. We do a lot of thai cooking here, so this should be good.

ebola
 
I know i posted a chicken soup recipe awhile ago but i changed it a bit and its yummier :D

Chicken Soup

*1 Whole Chicken cut in half (about 4lbs use more weight or less depending on how much chicken you want in the soup)
*3-4 Small Parsnip OR 2 Large ones
*3-4 Stalks Celery with ends cut off
*1 Medium Onion Quartered
*2 Red Carrots
*2 Yellow Carrots
*2 Orange Carrots
*3 tbspn salt

1. In large pot put two halves of the chicken then fill the pot about 3/4 full of water. Add 3 tablespoons salt. Add more later to taste. Bring to a boil (about 35-45 mins)
2. While chicken is boiling cut all the carrots, celery, parsnip into about 1 inch pieces. Add when water is boiled. Take onion quarters and drop each layer into pot. Boil an additional 25-30 mins or until veggies are soft.
3. Take chicken off bone and add back to the pot. I use a fork to lightly take the chicken off the bone rather than fingers, much easier.
4. Eat.

The different types of carrots i use REALLY make a difference. They add a much heartier taste. You cant find them in all grocery stores though which stinks.
 
Egg Salad

*7 eggs
*1 medium green pepper, quartered
*1 medium sweet onion, quartered
*Mayonaise to taste
*Salt/Pepper to taste

Use a grinder if you have one to use this recipe. Otherwise you cant never chop your pepper/onion small enough, trust me i have tried!

Grind 3 eggs, then add the green pepper, then onion, then the remaining 3 eggs. I do it this way so that the remaining eggs push out whatever onion/pepper didnt make its way out. Add mayo in bowl with salt/pepper and enjoy. Its deelish!
 
Enfugen

A little bit of me and a whole lot of you
Add a dash of starlight and a dozen roses, too
Then let it rise for a hundred years or two
And that's the recipe for making love

It doesn't need sugar 'cause it's already sweet
It doesn't need an oven 'cause it's got a lot of heat
Just add a dash of kisses to make it all complete
And that's the recipe for making love

And if you've made it right you'll know it
It's not like anything you've made before
And if you've made it wrong you'll know it
'Cause it won't keep you coming back for more

I didn't get it from my grandma's book upon the shelf
I didn't get it from a magical and culinary elf
No, a little birdie told me you can't make it by yourself
And that's the recipe for making love
 
My friend has a fish stall in the local market and he had some nice tuna steaks for me last weekend... then I saw a mango... and the rest.... read on.

For the tuna marinade...

Juice of one lime
3 birdseye chillis
3 cloves garlic
bunch of coriander
2 spring onions
good few dashes of soy

Chop everything up and mix up with the soy and juice.
Place tuna steaks in a shallow dish and pour marinade over. Turn occasionally.

For the mash...

Floury potatoes
A little milk
Chopped coriander
Chopped spring onions

Boil potatoes, mash until smooth. Mix in milk, coriander and spring onions.


For the sauce...

Peeled mango.
Juice of one lime.
Sweet chilli sauce.
Salt.

Grate and seive the mango until reasonably smooth.
Combine ingredients in a shallow pan and heat hard for a few minutes.
Reduce heat and simmer gently until ready to serve.

Steam some bok choi (over the boiling potatoes)

Pan sear tuna for 5 minutes a side (more if the steaks are thick)
Remove tuna and pour remaining marinade into the pan.
Boil hard for a few minutes until well reduced and starting to caramelise.

Make a tower of mash.
Top with bok choi.
Place tune on top.
Pour reduced marinade/chopped veggies on top.
Arrange mango sauce artfully around tower.

And it looks something like...
102530318_8762ba3d79_d.jpg
 
Nowonmai, is there anything you CAN'T do? :D Most impressive. You are indeed a gentleman of many talents and despite being spoken for I have a bit of a crush on you. *bats eyelashes* ;)

It was my bf's birthday last week and he asked for his favorite food, fried chicken. I've made it for years, but I've recently refined my recipe. This was EASILY the best batch I've ever made, and this recipe is all mine (it's so hard to write down recipes you make up yourself!). :D It was served with mashed Yukon gold potatoes (with skins still on) and green beans with bacon. It's very easy, but do be careful about splatters and it's easy to burn if you're not careful. It turned out golden brown, crispy and perfect and moist inside. Like Fairnymph, I don't eat any hydrogenated products, some people use Crisco to fry their chicken and the results are excellent, but the butter/oil mix is every bit as good and even more decadent. :D

Ingredients:

1 lb. chicken breast tenderloins
2 cups buttermilk
~1 cup flour
~1.5 cup non hydrogenated canola or vegetable oil
1 stick butter
Paprika, salt and pepper to taste

Procedure:

1. Marinate chicken in buttermilk overnight.
2. Melt stick of butter and heat oil over medium-high heat in a skillet (cast iron is best).
3. Dredge marinated chicken in flour. I add salt and pepper to the flour mix.
4. Place dredged chicken into skillet. Fry 2-3 minutes or until golden brown and then turn. Adjust heat as necessary so the chicken does not burn (you're frying in partly butter here and it's very easy to burn at this stage!).
5. Drain on paper towels, salt lightly, and enjoy!

If anyone has a suggestion on a recipe for Cornish game hens, I've grilled them in a lemon rosemary marinade stuffed with lemons but I'm looking for an oven recipe. Thank you. :)
 
ok, so we got high last night..... haven't done that in a few months. Not a sweet thing in the house, what to do what to do. A quick trip to the fridge. YESSSSS, we can make dessert!

4 cups blueberries
1/2 cup brown sugar
2 Tablespoons lemon juice
mix these together and put in a 9x9 pan

1 cup flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
mix these together in a bowl, until crumbly. Pour evenly over blueberries.

1/3 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon brown sugar
Melt butter, and drizzle evenly over the top of flour mix. Sprinkle cinnamon and brown sugar over the top of everything

put in oven at 350 for 35 minutes......

It was delicious on its own, but would be pure heaven with vanilla ice cream.

The blueberries can also be swapped out for peeled, thinly sliced apples.
 
mariposa- my mom makes an old school game hen recipe ill ask her for it. its very basic and oh so good. :)
 
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 teaspoon dried minced onion
* 1 teaspoon dried parsley
* 1/4 cup white wine
* 1/4 teaspoon garlic powder
* 1 tablespoon milk
* 1 (4 ounce) can mushroom pieces, drained
* salt and pepper to taste
* 4 boneless, skinless chicken breast halves

1. In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces. Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.

2. Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.
 
wow... mariposa... just spotted that little bit of flattery... currently grinning and blushing in equal amounts :)

Anyhow... tonights dinner will be steamed clams with some crusty bread. Preparation is as follows (for 2).

About 1.5 kg fresh clams (the little ones).
Some shallotts.
White wine (pref. something with a little life like sauv. blanc)
A few cloves of garlic.
Some sprigs of tarragon, parsley, chives and thyme.
2 bay leaves.
2 ounces of butter (I'm using breton style butter cos it's lovely).
Black pepper/salt.
Fish stock (I got a monkfish head to make it out of, along with chopped carrots and celery)

In a large pot...
Saute shallots and garlic in a little butter until they clarify a little.
Add a good glass of wine and the herbs, along with a little water.
Add washed clams and put the lid on.
Steam until the clams start to open. After another minute, remove from the heat and dump all the clams that haven't opened.
Add some more wine, a little more water and the remaining butter... reduce for a couple of minutes, stirring occasionally.
Season with salt/pepper.
Serve whole clams in bowls with some sauce poured over accompanied by crusty bread.

I got some shark today too and some turbot. Gotta come up with something to do with them.
 
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