Sunday, June 21, 2009

Hawaiian Style Ribs (Kalbi)


I have always loved ribs - who doesnt. Especially during summer weekends. This is a great and unique recipe for glazed baby back ribs. Found it in Saveur magazine. No bbq sauce but really yumm and no need for grill. It uses the soy, brown sugar as a glaze and works perfect in the oven. Sure its as good on the grill. Totally loved it!
Ingredients:
1/2 rack baby back ribs
Marinade
3/4 cup brown sugar
1/2 cup soy sauce
1/2 cup sesame oil
1/8 cup crushed red chilli flakes
2 cloves garlic
2 slices of finely chopped ginger

Garnish:
Finely chopped scallion for garnish (optional)

1) Whisk together brown sugar, soy, sesame oil, chilli flakes, garlic, ginger and 1/8 cup water in a large bow. Add ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temp or refrigerate overnight.
2) Heat oven to 450. Remove ribs from marinade and arrange curve side up in a rack set over a rimmed foil lined baking sheet. Roast for 20 minutes.
3) Meanwhile heat the marinade in a 2-qu saucepan over med-high heat and simmer. Srit occasionally until thick and syrupy for about 20 minutes.
4) Using tongs, flip ribs and cook basting with the marinade every 5 minutes until ribs are browned, glazed and tender - 15-20 minutes. Transfer to platter and glaze with scallions.
Enjoy!!

Monday, June 1, 2009

Chicken with Cashews

Cashew chicken is easy, healthy and light. (Healthy Tip: Cashews are high in Vitamin C + they have iron, zinc, magnesium, selenium and vitamin B1. They also have an antiseptic property and are considered good for toothaches and gums).



Ingredients:
1-2 dried long red chillies
2 tblsp oil
3 cloves of garlic
1 lb chicken breasts chopped
3 tblsp chicken stock
1/2 red bell pepper chopped bite size
1 small carrot sliced into thin strips
1 small onion
Oyster sauce (1 1/2)
1 tblsp soy sauce
3 green onions finely sliced
1/2 cup roasted, salted cashew



1) Cut red chilli into strips and discard seeds
2) Heat oil in non-stick wok and stir fry chillis
3) Add 1 tblsp of oil to wok. Stir fry garlic.
4) Add the chicken and stock. Heat for 4-5 minutes.
5) Add the red bell pepper, carrot, onions, oyster sauce and soy sauce. Fry for 1-2 mins.
6) Add the green onions, chillies and cashews.

Serve with steamed rice or salad.

Red Curry with Chicken and Snow Peas (Thai)


Can you guess? Thai is my favorite food to cook. I cook most of the curries in a metal wok that I bought at an asian grocery store ($10) versus the expensive ones. Tip: The metal wok should always be seasoned with a light coat of oil otherwise it will rust.
This dish is super easy and takes less than 30 minutes to make.
Ingredients:
Red curry paste (Thai kitchen brand available at most grocery stores)
Mushrooms
Red bell pepper
Snow peas
Chicken (1 pack of chicken breasts chopped)
Fish sauce
Coconut milk (chaco brand if possible)
Chicken stock (1/2 cup)
Sugar
Heat the Wok and add a bit of olive oil. Add 1 1/2 teaspoon of red curry paste and fry for about 1-2 minutes. Add the chicken -- it will coat with the red curry. Cook for 3-5 mins. Add 1/2 can of coconut milk and slightly more than half cup of chicken or vegetable stock. Add mushrooms, red bell pepper, snap peas. Sautee. Add a tablespoon of fish sauce and 1/2 tsp of sugar. Stir. Add basil or chopped cilantro towards the end. Serve with steamed rice and a salad.

Fish Cutlets


This was totally an experiment. I was looking around in the pantry and saw 2 cans of tuna. Next thing you know, I got inspired to make some spiced tuna cutlets. And they are delicious!! The texture is very similar to crabcakes.

Ingredients:
2 cans Tuna (in water) drained
Panko bread crumbs (regular bread crumbs will work; I found these in Trader Joes and I've seen them used in cooking shows so I decided to use Panko - they give a lighter crispier breading)

1 egg beaten
Onion (1/2 red)
3 little green chillis or 1 serrano
Ginger (1 piece grated)
Garlic 1 teaspoon
Mashed potatoes (I used instant garlic potatoes)

In a nonstic pan, add oil for sautee. Add ginger, garlic and chilli. Sautee till fragrant. Add onions. Add Tuna (drained). Sautee. Add potato (2-3 tablespoons). Cool.

Make 6 round balls and flatten to make shape of cake/cutlet. Dip in egg (this is a binding agent). Then coat with breadcrumbs. Fry lightly in a thin layer of canola. Flip in between.
Serve with salad (Arugula and cucumber would be good on the side)