Wednesday, January 28, 2009

Com Ga Ro Ti w/ ketchup rice & peas tease...

Sorry, but I can't really give out the recipe to this one b/c it's a family recipe and my cuzs would kill me. Just wanted to post my dinner for last night. One of my favorite comfort foods from my childhood...

**UPDATE: Here's a similar recipe I found online**

Vietnamese Roasted Chicken Recipe (Ga Ro Ti)

  • 2.5 pounds of chicken thighs
  • 2.5 tablespoons fish sauce
  • 1.5 teaspoons granulated sugar
  • 1.5 tablespoons canola or vegetable oil plus additional for frying
  • .5 teaspoon ground black pepper
  • 4 cloves garlic minced
  • 1.5 tablespoons soy sauce

  1. Trim excess skin and visible fat from chicken thighs using kitchen shears; set aside.

  2. In a medium bowl, whisk together sugar, pepper, soy sauce, fish sauce and oil until well combined. Stir in garlic. Add the chicken thighs and evenly distribute the marinade between the thighs. For extra flavor, stuff a little garlic and marinade under the skin. Cover and marinate for 12 to 24 hours in the fridge.

  3. Adjust oven rack to middle position; heat oven to 350°F. Heat 1/2 tablespoon oil in a large nonstick, oven-proof skillet over medium high heat. Add the chicken to the skillet skin side down, reduce heat to medium and fry until the skin is deep golden brown, about 6 - 8 minutes. Flip chicken and brown other side for 2-3 minutes; set chicken aside. Don’t overcrowd chicken during browning; work in batches if necessary.

  4. Drain rendered fat from pan and remove any burnt garlic; leaving a thin film of oil in the skillet. Return chicken to skillet, skin side up and place into oven. Roast chicken for 30-40 minutes depending on the size of the thighs. To check for doneness, poke the chicken with a knife; the juices should run clear (bone-in thighs 170°F internal temp, boneless thighs 165°F internal temp). Remove chicken from skillet and serve with dirty sticky rice.
Dirty Sticky Rice with Scallions Recipe

Note: After roasting the chicken, the skillet should be full of tasty brown bits and caramelized marinade. By de-glazing the pan with the scallions and chicken stock, a lot of wonderful flavor is added to the sticky rice.


  • 6 cups cooked sweet/glutinous rice (3 cups uncooked rice)
  • 10-12 green onions/scallions (white and green parts), sliced
  • 1-2 tablespoons chicken stock
  • Salt and pepper to taste

  1. After roasting the chicken, drain rendered fat from the skillet, leaving a thin coating of grease. Place skillet on burner over medium heat. Add green onions and sauté until softened, about 3-4 minutes. De-glaze skillet by adding a splash of chicken stock and heat through, about 30 seconds. Add salt and pepper to taste.

  2. Add cooked sticky rice to pan. Using two wooden spoons, fold the scallions evenly into rice. The rice should be a light brown color filled with scallions and de-glazed chicken and garlic bits.
Makes 4-6 servings

Friday, January 23, 2009

nellie's panko salmon

Just wanted to post pictures of my outcome when I tried Christine's easy recipe (available here). It literally took less than 3 minutes to prep and then just around 15 minutes to broil/bake in the convention oven. For my vegetables, I just used baby bok choy or Shanghai bok choy. I sauteed with a lil bit of oyster sauce, rice vinegar, sesame oil, black pepper and then after about 2 minutes I add in some minced garlic. Then keep simmering until it's to your liking. I'm pretty much able to eyeball the measurements now since it's my staple recipe for all Asian green vegetables.