Category: Main Courses

Bulgogi (Korean Barbecue)

2 lbs top sirloin, thinly sliced against the grain
3 tbsp sugar
3 tbsp sesame oil
1/3 cup mirin (optional)
1 tsp  Ajinomoto (optional)
1 tsp sambal oelek (optional)
4 green onions, chopped
6 cloves garlic, finely chopped
1/2 tsp black pepper
1/4 cup soy sauce
1 tsp sesame seeds

Combine all ingredients and marinate overnight in the refrigerator.  The following day, allow meat to sit at room temperature for 30 minutes prior to cooking individual slices of meat in a hot sauté pan or over the grill.  Wipe out any residue in the pan between batches with a paper towel.  Garnish with sesame seeds and chopped green onions.

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Cashew Chicken

CHICKEN
1 8-oz chicken breast, cut in 1” pieces
1 tsp cornstarch
1 tsp soy sauce
pinch white pepper

SAUCE
1⁄4 cup chicken broth (or water)
1 tsp ketchup
1 tsp hoisin sauce
1 tsp sherry
1 tsp soy sauce
1⁄2 tsp mushroom soy sauce (or dark soy sauce)
2 tsp sugar (optional)

VEGETABLES

12 1-2” pieces of the following water chestnuts, sliced
sugar snap peas
carrots, sliced
red bell pepper, cubed
asparagus
1⁄4 cup cashews (lightly salted or salt free)

WOK PREP
3 oz vegetable oil
1 tsp garlic, crushed
1 tsp fresh ginger, grated
1⁄8 tsp sambal oelek
1 tsp cornstarch combined with 1 tsp cold water

DIRECTIONS
Blanch fresh vegetables in boiling water for a few minutes or until tender (optional). Strain and set aside. Sprinkle chicken with 1 tsp cornstarch and a pinch of white pepper. Drizzle with 1 tsp soy sauce, mix well and marinate for 15 minutes.

Put all sauce ingredients in a small bowl and whisk until sugar is dissolved. Set aside.

Heat wok to medium-high heat. Add 2 oz vegetable oil to hot wok. Swirl to coat the sides with oil. Add the chicken and stir-fry for 1-2 minutes until cooked. Remove and set aside. Wipe wok clean. Adjust heat to low.

Add 1 tbsp of vegetable oil to wok. Add crushed garlic, grated ginger and sambal. Stir-fry on low heat for 10 seconds–do not burn. Add prepared sauce; increase heat to medium-high. Add cooked chicken and vegetables. Stir-fry for 20 seconds. Add cashews. Add the cornstarch/water mixture. Stir fry for another 10 seconds or until sauce thickens.

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Chicken Curry

1 lb chicken breasts, skinless and boneless
2 tbsp oil
1⁄2 tsp cumin seeds
4 cardamon seeds
1 Thai chili
2 whole cloves
2 onions, medium, finely chopped
3 tomatoes, peeled
1 tsp ginger paste
1 tsp garlic paste
2 tsp soy sauce
11⁄2 tsp garam masala
1 tsp chili powder
1⁄4 tsp pepper
3⁄4 cup water

Remove fat from chicken. Heat oil and brown cumin and cardamon seeds. Add the Thai chili and cloves. Add chopped onion; cook until browned. Add tomatoes, ginger paste, garlic paste and soy sauce. Cook together until the mixture becomes pasty. Add remaining spices and mix well. Add chicken and stir until well coated with the paste. Cook for five to seven minutes, then add water. Cover and cook until tender, about 20 minutes. Remove the chili before serving. Garnish with fresh cilantro and serve over rice.

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General Tsao’s Chicken

Sauce:
1⁄2 cup cornstarch
1⁄4 cup water
11⁄2 tsp garlic, minced
11⁄2 tsp fresh ginger, minced
3⁄4 cup sugar
1⁄4 cup soy sauce
1⁄4 cup white wine vinegar
1⁄2 cup chicken broth
1 tsp MSG

Chicken:
3 lbs chicken breast, boneless, skinless cut into bite sized pieces
1⁄2 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups green onions, chopped
16 dried chilies

In a large bowl combine cornstarch and water; mix. Add garlic, ginger, sugar, soy sauce and vinegar. Once combined, add chicken broth and MSG; stir until sugar dissolves. Refrigerate until needed.

In a separate bowl, combine chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and stir until chicken is evenly coated. add oil to help separate chicken pieces. Divid chicken into small quantities and deep fry at 350 until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add green onions and dried chilies and stir fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Combine with fried chicken and cook until sauce thickens (add cornstarch or water as needed to reach the desired consistency).

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Ginger Caramel Chicken

1 cup brown sugar
1⁄3 cup cold water
1⁄3 cup fish sauce
1⁄2 cup rice vinegar
1 tbsp fresh ginger, grated
5 cloves garlic, crushed
3 pounds chicken thighs, quartered (boneless and skinless)
2 jalapeno peppers, sliced
1 bunch green onions, sliced
1⁄2 cup roasted peanuts, crushed

Combine brown sugar, water, fish sauce, vinegar, ginger and garlic; stir to combine. Heat a large sauté pan over high heat; add about a tablespoon of vegetable oil. Place chicken in pan and add about 1⁄2 cup of the sauce. Cook over high heat and allow the sauce to form a syrup of maple syrup consistency. Brown chicken; add remaining sauce. Simmer for 7 minutes until chicken is tender. Add jalapeno, green onion and peanuts; cook for 2-3 minutes. Serve over rice.

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Green Chicken Curry

Curry Paste:
3 jalapeño chilies, seeds removed and diced
3 Serrano chilies, seeds removed and diced
1 green bell pepper, diced
2 tbsp fresh ginger, chopped
2 tbsp fresh galangal (optional)
6 cloves garlic
1⁄3 cup lemon grass, chopped
2 kaffir lime leaves
1 tsp fresh lime zest
1⁄4 onion, diced
1⁄2 bunch cilantro
2 tsp ground coriander
11⁄2 tsp ground cumin
1⁄4 cup fish sauce
1⁄4 tsp shrimp paste (optional)
1 tbsp sugar

Other Ingredients:
1 can coconut milk
2 zucchini, diced
1 cup sugar snap peas
1 green bell pepper, diced
1⁄2 bunch Thai basil
6 boneless chicken thighs, cut into 1” pieces
1⁄2 cup chicken broth
1 tsp soy sauce
1 tbsp lime juice

In blender, combine chilies, bell pepper, ginger, galangal, garlic, lemon grass, kaffir lime leaves, lime zest, onion, cilantro, ground coriander, ground cumin, fish sauce, shrimp paste and sugar; purée and set aside. In a heavy stock pot on medium-high heat, cook 1 cup of the green curry paste for 5 minutes. Add 1⁄2 of the coconut milk and bring to a boil; stir in chicken and broth and cook for 5 minutes. Add soy sauce and remaining coconut milk; simmer for 2 minutes. Add lime juice, peppers and zucchini; cook for 3 minutes. Add more curry paste if needed. Add peas and basil and serve.

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Slow Cooker Roast Beef

Although I am not generally a fan of cooking with pre-packaged mixes, this recipe makes for an easily prepared meal that’s surprisingly good.  Even the kids loved this one…

1 beef roast
1 pkg ranch dressing mix
1 pkg zesty italian dressing mix
1 pkg brown gravy mix
1/2 cup water

Place roast in slow cooker.   Stir together contents of packaged mixes; sprinkle over roast.  Pour water into slow cooker.  Cook on low for 7+ hours.  Pour the sauce from the slow cooker into a bowl and dip off oil; use for gravy.

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Lemon Beef Stir Fry

1 tbsp peanut oil
600g beef (or veal) steaks, thinly sliced
2 med brown onions (300g), cut into wedges
1 med red bell pepper (200g), thinly sliced
1 med green bell pepper (200g), thinly sliced
2 tbsp fresh lemon grass, finely chopped
1⁄3 cup cashews
2 tsp lemon zest, grated
1⁄3 cup lemon juice
1⁄3 cup soy sauce
1 clove garlic, crushed

Heat oil in wok; stir fry beef, in batches, until browned. Add onion, bell peppers and lemon grass to wok; stir-fry until vegetables are soft. Stir in nuts; cook 1 minute. Return beef to wok with combined zest, juice, soy sauce and garlic; stir-fry until heated through.

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Massaman Curry

Curry Paste:
3 shallots, sliced
5 cloves garlic
2 red chillies (de-seeded, or leave seeds in for a spicier curry)
1 thumb-size piece galangal (or ginger),
peeled and sliced
2 stalks lemongrass, minced
2 kaffir lime leaves
1 tbsp. ground coriander
1 tbsp. ground cumin
1⁄2 tsp. nutmeg, dried or ground from whole nutmeg
1⁄2 tsp. cinnamon
1⁄4 tsp. ground cloves
1 tsp. ground cardamom
2 tbsp. fish sauce
1 tsp. shrimp paste OR 1 more tbsp. fish sauce

Other Ingredients:
1⁄2 chicken, chopped into pieces
11⁄2 cans coconut milk
handful of fresh cilantro, for garnish

Place paste ingredients in a food processor (or blender) and process well. Tip: you can add some of the coconut milk from “Other Ingredients” at this point to keep the blades moving.  Paste can made days in advance and stored in the refrigerator.

Place paste in a baking dish along with the chicken and the remaining coconut milk. Stir well to combine. Cover and bake at 325 for 1.5 hours, or until chicken is very tender and the curry gravy has reduced to a thick sauce.

Check for salt, adding more fish sauce (instead of salt) if needed. Note: this is a “dry” curry in that it doesn’t have a lot of liquid. But the sauce is so strong in flavor that a little goes a long way!

To serve, portion out the chicken pieces with a little of the curry sauce spooned over. Garnish with fresh coriander and a sprinkling of toasted coconut. Serve with rice.

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Mongolian Lamb

700g lamb filets, sliced thinly
3 cloves garlic, crushed
1⁄4 cup soy sauce
1⁄3 cup sherry
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp brown sugar
1 tsp sesame oil
8 green onions, thinly sliced

Combine lamb, garlic, half of the sauce, half of the sherry and the cornstarch in a large bowl; mix well. Heat vegetable oil in wok; stir-fry lamb mixture, in batches, until browned. Return lamb mixture to wok. Add remaining sauce, remaining sherry, sugar and sesame oil; stir-fry until sauce boils and thickens slightly. Remove from heat; stir in onion. Serve on a bed of stir- fried baby bok choy and steamed riced.

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Nasi Goreng

A Huggins Family favorite, Nasi Goreng, or Indonesian-style fried rice is considered to be the national dish of Indonesia.  In the 2011 CNN poll of the world’s 50 most delicious dishes, Nasi Goreng was voted #2!   

1⁄4 cup (60 ml) vegetable oil
1 lg onion, finely chopped
11⁄2 tsp garlic, crushed
1 tsp fresh ginger, minced
3⁄4 tsp turmeric
sambal (oelek or badjak) to taste
11⁄2 tsp salt
1⁄2 tsp black pepper
1 cup (225 g) meat such as chicken, ham, pork or shrimp
1 cup (225 g) diced bell peppers, celery, carrot and peas
3⁄4 cup (175 g) bok choy
3⁄4 cup (175 g) bean sprouts
6-8 cups (+/-1500 g)cooked rice (long-grain)
1⁄4 cup (60 ml) thick coconut milk
2 tbsp tamarind water
1 tbsp ketjap
2-3 eggs, made into an omelet and shredded
6 tbsp friend onion flakes
cilantro

Heat the oil in a large wok. Add onion and garlic and stir fry over high heat. Add ginger, turmeric and sambal; stir fry for 2-3 minutes. Add salt and pepper, followed by meat, diced vegetables and peas. Stir-fry for about 5 minutes, keeping the food constantly moving to prevent it from burning.

Add bok choy and bean sprouts and stir-fry all together for 2-3 minutes. Add rice and stir-fry over high heat.

Add coconut milk, tamarind water and ketjap. Check seasonings and adjust as needed. Plate and garnish with omelet shreds, fried onion flakes and herbs.

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Pad Thai

12 medium cooked prawns (300g)
250g dried rice noodles
2 tbsp brown sugar
1 tbsp lime juice
1 tbsp soy sauce
1 tbsp tomato sauce
2 tbsp chili sauce
2 tbsp fish sauce
2 tsp peanut oil
200g chicken, minced
200g pork, minced
1 clove garlic, crushed
1 tbsp fresh ginger, grated
3 eggs, lightly beaten
2 green onions, thinly sliced
1 cup (80g) bean sprouts
1⁄2 cup roasted unsalted peanuts, coarsely chopped
1⁄3 cup cilantro, chopped

Shell and devein prawns leaving tails intact. Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Meanwhile, combine sugar, juice and sauces in small bowl. Heat oil in wok; stir-fry chicken, pork, garlic and ginger until meat is cooked through. Add prawns and eggs to wok; gently stir fry until egg sets. Add noodles, sauce mixture and remaining ingredients; stir-fry gently until hot.

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Peanut Chicken

4 chicken breasts, boned and skinned
2 tbsp peanut oil
1⁄4 tsp Mrs. Dash
11⁄2 tbsp fresh lemon juice
3⁄4 tsp cumin
1⁄2 tsp ground ginger 1 cup buttermilk
3 tbsp peanut butter 3 tbsp soy sauce
1 clove garlic, minced 1 tsp dry mustard
1 tsp turmeric
1⁄4 tsp crushed red pepper (optional)

Cut chicken into bite sized pieces. Stir fry with oil in a hot frying pan or wok. Add the Mrs. Dash, 1 tsp lemon juice and 1⁄2 tsp cumin. Cook thoroughly.

In a saucepan, combine the remaining lemon juice, remaining cumin, and all other remaining ingredients. Bring to boil over medium heat, stirring constantly with a wire whisk. Reduce and simmer for 3-5 minutes. Pour sauce over chicken and serve over rice.

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Spicy Chicken

Sauce:
2 tbsp vegetable oil
1/3 cup garlic, chopped
1/2 cup green onions, chopped
3 cups pineapple juice
1/3 cup chili sauce
1/3 cup white vinegar
3/4 cup sugar
1 tbsp soy sauce
1/3 cup water
1 tbsp cornstarch

Chicken:
1-2 cups vegetable oil
6 chicken breast fillets
1 cup cornstarch

Sauce:
Heat vegetable oil in medium saucepan; sauté garlic and onion, being careful not to burn.  Add the pineapple juice, chili sauce, vinegar, sugar, and soy sauce.  Dissolve cornstarch in ¼ cup water; add to sauce.  Bring to a boil, stirring constantly; simmer over medium heat for 3-5 minutes, or until thickened.

Chicken:
Heat vegetable oil in wok over medium heat.  Chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken with cornstarch.  Sauté coated chicken in the hot oil, stirring occasionally, until light brown.  Place chicken on rack or paper towels to drain.  Move chicken to a medium bowl; add sauce and toss to coat.  Serve with side of rice.

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Crab Cakes

1 lb jumbo lump crabmeat
1/4 cup onion, chopped
4 green onions, chopped
1/2 red bell pepper, chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 egg, lightly beaten
2 tbsp Dijon mustard
1 tsp Old Bay
2 tbsp lemon juice
1/2 tsp Worcestershire sauce
1 tsp Tabasco sauce
3/4 cup dry bread crumbs
vegetable oil
lemon (or lime) wedges

In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic.

In a small mixing bowl, combine egg, mustard, Old Bay, lemon juice, Worcestershire sauce, and Tabasco sauce.  Gently fold into the crabmeat mixture; then gently mix in 1/4 cup bread crumbs.  Form into 8 patties.  Coat the patties with the remaining bread crumbs and refrigerate for one hour.

Heat the oil over medium heat in a large nonstick frying (don’t overcrowd).  Fry until golden brown (+/- 5 min per side).  Serve hot, accompanied by lemon wedges.

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Spicy Chicken and Coconut

3 tbsp peanut oil
660g chicken thigh filets, coarsely chopped
2 med white onions (300g), thickly sliced
1 lg red bell pepper
400ml coconut milk
1⁄4 cup red curry paste
1 tbsp fish sauce
1⁄4 cup fresh basil, shredded

Heat oil in wok. Stir-fry chicken, in batches, until browned; remove from wok. Heat remaining oil in wok; stir fry onion and bell pepper until onion is just soft. Return chicken to wok and add coconut milk paste and sauce; stir until mixture boils. Remove from heat and stir in basil. Serve with rice.

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Rendang (Indonesian Chicken Curry)

Often incorrectly referred to as a curry, rendang is a traditional spicy meat dish from the Sumatran region of Indonesia.  Traditionally, rendang is a served to honor guests and for ceremonial occasions in Indonesian.  In 2011, in a CNN poll of the world’s 50 most delicious dishes, Rendang was voted #1–the world’s most delicious dish! 

1 whole chicken, cut into small to medium- size pieces (OR the equivalent of beef)

Sauce:
1⁄2 can good-quality coconut milk
2 tbsp. fresh lemongrass, finely chopped
1 onion, peeled and quartered
4 cloves garlic
1 thumb-size piece galangal (or ginger)
1-3 red chillies OR chili sauce
3⁄4 tbsp. tamarind paste
1 tbsp. brown sugar
2 tsp. dark soy sauce
4 tbsp. fish sauce
1⁄2 tsp. turmeric
1 heaping tbsp. ground coriander
1 tbsp. ground cumin
11⁄2 tsp. cinnamon
1⁄4 tsp. nutmeg
1⁄4 tsp. cloves
1 tsp. shrimp paste OR 1 tbsp. more fish sauce
2 whole star anise

Garnish (optional):
fresh cilantro
dry shredded coconut

Place all sauce ingredients except whole star anise in a food processor (or finely chop and crush with mortar and pestle). Process well to form a thick curry paste or sauce. Taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar.

Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces, plus the whole star anise, and stir well. Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.

Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the wok/pan).

Serve directly from the wok/pan, or place the curry on a serving plate (with any extra sauce poured over). Garnish with a sprinkling of shredded coconut and fresh cilantro. Serve hot with Thai jasmine-scented rice or Thai long grain sticky rice.

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Pannekoeken

This recipe comes from Zr. Ina de Jonge, via Sietske.  When the de Jonges (Cees, Ina, and Sietske) were visiting our home a few years ago, Zr. de Jonge made these traditional Dutch pannekoeken for the whole family.

400 grams flour
4 eggs
1 liter milk
salt to taste

In mixing bowl, combine all ingredients and mix thoroughly. Pour a portion of the batter into a heated and buttered frying pan. Swirl to cover the pan with a thin layer of batter. Pannekoeken should be thin and crepe-like. Cook on both sides and serve hot with Dutch syrup (stroop)–no maple syrup here. For a variation, add bacon and cheese, or fruit to batter before cooking. Add-ins can be either sweet or savory. (Note: pannekoeken is plural, pannekoek is singular)

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Coconut Pancakes

21⁄2 cups coconut milk
3⁄4 cup rice flour
3 eggs, beaten well
1⁄2 cup sugar
1 cup shredded coconut (optional)
pinch of salt

Pour coconut milk into a mixing bowl. Add rice flour and eggs and blend well, then add the sugar and beat until dissolved. Fold in half of the shredded coconut and the salt. Pour a portion of the batter into a buttered frying pan. Cook on both sides and serve hot.

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Beef Stroganoff

INGREDIENTS:
1 round steak
1 medium onion, chopped
1 Bell pepper, chopped
1 can mushrooms
1 can cream of mushroom soup
1 cup water or milk
3 oz cream cheese
1 pt sour cream

DIRECTIONS:
Fry onions and set aside. Fry beef and bell pepper; add mushrooms, water (or milk) and cream of mushroom soup. Cook for couple hours. Add cooked onions. Just prior to serving add cream cheese and sour cream (donʼt cook after adding sour cream). Serve over rice

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