Friday, February 13, 2009

caramelized ginger chicken

A simple and delicious meal EVERY time. Another comfort food dish. You can use other types of meat/seafood with this recipe, but chicken is my favorite. Especially with the way the economy is now, you can get chicken thighs/drumsticks for really cheap at the Asian farmer's markets grocery stores. It's easy and affordable to make for dinner parties as well as have enough for leftovers if you're cooking at home for just you. To change serving sizes click here.

  • 1 1/2 lbs chicken, any part, chopped into about 2-inch pieces, I prefer thighs bone in and skin, I chop each thigh into smaller pieces
  • 2 tablespoons fresh ginger (peeled and coarsely chopped)
  • 2 tablespoons sugar
  • 1/2 teaspoon black pepper (to taste)
  • 1 1/2 tablespoons fish sauce (to taste)
  • 1 tablespoon scallion (green part only, chopped into 1/4-inch pieces) (optional)
  1. Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Carmelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt.

  2. Add ginger and stir for about 10 seconds.

  3. Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes.

  4. Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you're using boned in whole thighs. If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough.

  5. Garnish with scallion and serve with steamed rice.

Wednesday, February 4, 2009

(Vietnamese Shaken) Beef. It's what's for dinner.

Nellie's Bo Luc Lac

Restaurant's Bo Luc Lac

A Vietnamese favorite, I found this recipe on Click here to adjust portion size (and for definitions on any of the ingredients). Just serve with white rice. So simple, yet soooo good!

  • 1/2 lb lean sirloin steaks, cubed
  • 6 cloves garlic, minced
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 teaspoons olive oil
  • 1 red onion, sliced
  • 1 tablespoon rice vinegar
  • 1 dash black pepper
  • 1 tablespoon olive oil
  • 2 cups watercress leaves
  1. Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag.

  2. Add beef and allow to marinate for 30 minutes or more.

  3. Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes.

  4. Then combine onion mixture with the oil and toss.

  5. Arrange watercress on a plate and spread onion on top.

  6. Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook.

  7. Spread beef over onions on watercress and serve with rice.
Note: I like to sautee the onion so it becomes sweeter. I really can't stand raw onions and it leaves you with REALLY bad breath. So, just add the onion into step 6 for a minute or two until it is more transparents.

Also, if watercress is too bitter for you, you may also use Boston lettuce.