Thai Food: Thai Recipes: Thai Cooking Recipe: How To Make Thai Green Chicken Curry

Ingredients:
2 1/2 lb. chicken thighs cut into bite-sized chunks
4-8 Cloves garlic finely  minced
1 Hard boiled egg for each bowl you serve already cooked.
2 to 4 tbs. green curry paste or more if desired.
1 1/2 cup coconut milk.
1 - 2 Cups chix stock
juice of one lime
1 inch piece of ginger minced.
1 lb zucchini or 1 lb thai eggplants(makua or makua pot)
If you don't have Thai eggplant/zucchini you can use fresh or canned bamboo shoots.
1 cup bamboo shoot, Buddha brand or fresh if you can get(OPTIONAL)
3 kaffir lime leaves, split and thinly sliced
1-2 red bell peppers seeded and sliced thin
1 red onion slivered 1/4+ thick slivers or equal amount of shallots.
1/4 cup Thai basil leaves
1 Tbsp. Finely chopped lemongrass
1 Tbsp.. fish sauce
1 Tbsp. Soy or sweet soy sauce.
1 tbs. palm sugar or brown sugar(I use molasses)
2-3 tbs. vegetable oil or peanut oil

IN LARGE SKILLET OR WOK ADD SOME COOKING OIL(VEGETABLE/PEANUT)
SAUTE THE ONIONS  AND RED BELL PEPPERS FOR 2-3 MINS.
ADD LEMONGRASS, GINGER, CURRY PASTE AND LIME LEAVES SAUTE  2 MINS.
NOW ADD IN COCONUT MILK AND ½ CUP CHIX STOCK HEAT UP FOR 1 MINUTE.
ADD YOUR CUT UP CHIX THIGHS INTO THE MIXTURE STIR AND SAUTE.
ADD A PINCH OF SALT
COOK FOR 10-15 MINS. ON A SIMMER.
ADD REST OF YOUR COCONUT MILK.
ADD REST OF YOUR CHIX STOCK, FISH SAUCE, SUGAR AND MIX IN.
ADD KAFFIR LIME LEAVES COOK INTO MIXTURE COOK FOR 1 MINUTE
ADD THAI EGGPLANT OR ZUCCHINI, FRESH BAMBOO SHOOTS AND COOK 5 TO 10 MINUTES. SIMMER ADDITIONAL 10 MINS
SERVE EITHER ON JASMINE RICE OR RICE NOODLES OR ANY KIND OF NOODLE YOU HAVE. GARNISH WITH CILANTRO OR SLICED CHILIES AND LIME WEDGES.
ENJOY!

This is Thai Green Chicken Curry my way! It is warming and inviting and just so delicious on those cold winter nights! I hope you enjoy! https://www.youtube.com/watch?v=FaBbrYq-jaw

Miso Ramen Noodle Recipe: How To Make Ramen Noodle: Spicy Alligator Miso Ramen: Swamp Monster Ramen

SPICY ALLIGATOR MISO RAMEN

15-20 GRAMS OF BONITO FLAKES. A NICE HANDFUL.
1 8 INCH SQUARE PIECE OF DRIED KOMBU(OPTIONAL)
RAMEN NOODLES FOR 2 I USED CHINESE THICK SHANGHAI STYLE NOODLES.
1 CAN OF BABY CORN.
1 LB ALLIGATOR SIRLOIN.
4 - 6  CUPS OF WATER.
4 TBSP. WHITE SHIRO MISO PASTE. I USED KOREAN DWENJANG.
CHILI OIL, SHISEN TOBAN JAN, SAMBAL, SRIRACHA OR CHILI FLAKES.
2 HARD BOILED EGGS CUT IN HALF LENGTHWISE.
4 TBSP. BUTTER
1 CLOVE GARLIC MINCED INTO A PASTE.
2 CUPS SLICED CABBAGE.
1 CUP OF SHIMEJI, STRAW, OR OYSTER MUSHROOMS.
2 -4 SLICES OF JAPANESE NARUTOMAKI FISH CAKE PER BOWL.
1 SCALLION SLIVERED ON THE BIAS.
SOME TAMARI SAUCE
1 NORI SHEET CUT INTO QUARTERS
DRIZZLE TOASTED SESAME OIL AS GARNISH(OPTIONAL)
SHICHIMI TOGARASHI (JAPANESE SEVEN SPICE POWDER) FOR SERVING

THE ALLIGATOR MEAT:

SAUTE IN A SKILLET WITH SOME PEANUT OIL OR BUTTER. ADD SOME SALT AND BLACK OR WHITE PEPPER OR TOGARASHI. WHEN COOKED/NICELY SEARED SET ASIDE.

FOR THE SOUP:

ADD 4 TO 5 CUPS OF WATER TO LARGE SAUCE POT 4 QUART OUGHT TO DO.
ADD IN YOUR KOMBU AND BONITO FLAKES.
BRING YOUR WATER TO ALMOST A BOIL AND THEN REDUCE TO JUST A SIMMER
COOK FOR 5 TO 10 MINUTES DEPENDING ON HOW DARK YOU WANT THE STOCK
THEN REMOVE THE KOMBU AND BONITO FROM THE STOCK AND SET ASIDE
BRING THE STOCK BACK TO A GENTLE SIMMER
ADD YOUR GARLIC PASTE AND STIR IN WELL
ONCE THE STOCK IS SIMMERING ADD YOUR MUSHROOMS AND ALLIGATOR MEAT THAT WAS PREPARED AHEAD OF TIME.
WHEN THE MEAT IS WARMED THROUGH WHISK YOUR MISO INTO THE STOCK USING A WHISK AND A SMALL MESH STRAINER OR
IN A SMALL BOWL HAVE THE MISO ALREADY WELL WHISKED AND JUST POUR IT INTO THE STOCK.
KEEP THE STOCK AT THE SMALLEST OF SIMMER AS POSSIBLE TO MAKE THE TOPPINGS.

THE TOPPINGS:

IN A SKILLET ADD 2 TBSP OF BUTTER AND SAUTE CABBAGE 2 MINS.
YOU WANT THE CABBAGE WELL GLAZED WITH THE BUTTER BUT STILL CRISPY.
THEN TAKE THE CABBAGE OUT AND SET ASIDE.

THE NOODLES:

I LIKE TO USE FRESH NOODLES EITHER RAMEN OR UDON NOODLES FOR MY RAMEN. COOK TIME IS ABOUT 3 MINUTES FOR THE NOODLES BUT COOK ACCORDING TO INSTRUCTIONS ONCE NOODLES ARE DONE STRAIN AND PUT THE NOODLES INTO SERVING BOWLS.

LET'S GET IT ON: PUTTING IT ALL TOGETHER:

NOW THAT THE NOODLES ARE IN THE BOWLS
LADLE HOT SOUP INTO YOUR BOWL
NOW ADD YOUR HARD BOILED EGG SLICED IN HALF LENGTHWISE
ADD YOUR BABY CORN, CABBAGE, SCALLION, HARD BOILED EGG, NARUTOMAKI AND NORI TO THE BOWL WORKING CLOCKWISE AROUND THE BOWL ITSELF. PLACE YOUR ALLIGATOR MEAT IN THE CENTER OF THE BOWL OF SOUP BEFORE SERVING THE SOUP ADD A PAT OF BUTTER OR GHEE(I AM USING GHEE) TO THE BOWL OF SOUP THE BUTTER MELTING WILL ADD A LAYER OF RICHNESS TO THE SOUP THAT IS JUST FANTASTIC!

Beef Stew Recipes: Recipes For Beef Stew: Feijoada Brazilian Black Bean And Beef Stew Recipe

Beef Stew Recipes

 

 

I love beef stew recipe don't you? In the cold of winter and yes we do have a winter here in Las Vegas and it does get below freezing I sure do love to have a nice piping hot stew from time to time and some of my favorite stews are beef stew recipes. Now I have usually done my beef stew recipes like any other person making them. I mean I get my stew meat and my veggies and I clean everything and then I add herbs and spices and then I put the whole thing in either a slow cooker or a dutch oven.

Well, this  beef stew recipe that I am making this week it not one of your typical beef stew recipes and it's not one of my typical beef stew recipes either. Yes! I will be making it in a slow cooker but this is not like the standard American beef stew recipe that most of us usually make at all. Of all the beef stew recipes I could hope to make this week I am making a dish called Fiejoada! (Fay Oh Dah) is as close as I can get it for you. This is the national dish of Brazil. This is not one of your run of the mill beef stew recipes at all. As a matter of fact it's closer to a chunky chili recipe but the fact is that it's a beef stew recipe.

I was contacted about a month or so ago by one of my Youtube subbers named Bananababygirl. Her real name is Deanna and she has what she calls a random channel and one of the random activities she likes to do is to cook. So she got in touch with me and asked me if I would like to collaborate with her on a recipe. So naturally I love to do this type of thing with my subs and I asked her what kind of food she wanted to collab on and she got back to me saying Brazilian. Brazilian? I have never tried Brazilian food and I have never cooked Brazilian food. Naturally I told her that I would love to do a collab and well here it is! So I did some research and I found Feijoada! Just from doing the research I found that this dish was soon to become one of my favorite beef stew recipes. Last week I made a very small amount of it to take to work with me for lunch and it was fantastic!

I found that there are many ways to make this dish of Feijoada. Naturally there are tons of ways to make just about any dish out there and it's no different with beef stew recipes. In Brazil this dish is made with black beans and in Portugal this dish is make with white beans. I went with the black beans as this is a Brazilian collab. Basically as far as beef stew recipes go Feijoada in Brazil is a stew of beans with beef and pork and sometimes the addition of some kind of sausage like Portugese Linguica. This dish has been cooked in Brazil, Macau, Angola, Goa and even Mozambique. In Brazil the dish in long form is called "Feijoada Brasileira" and is considered the national dish of Brazil. The name Feijoada supposedly comes from the Portuguese word "feijao" which is the word for beans. Traditional sides and garnishes: long grain rice, roughly chopped cilantro, sliced scallions, sautéed collard greens, orange slices, and a caipirinha which is the Brazilian  national cocktail. This stew is best prepared over low fire in a thick clay pot although in this instance I will be using a slow cooker to take it's place. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth that is created by either using water or beef broth. I will be using beef broth as it adds a richer flavor to this dish. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew. I will be using smoked Andouille sausage in this recipe so there will be just a little spice but not to much and I will also be using  a touch of fresh ground oregano bulbs and some cumin to add a savory cut back to the flavor of this dish. So if you enjoy beef stew recipes on a cold winters night then I would strongly suggest that you make this Fiejoada and I promise it will become one of your favorite beef stew recipes and it has become one of mine. If you prefer to cook the feijoada on the stovetop, follow the directions as written, except add all of the ingredients to a large pot or dutch oven. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer, covered, until the beans are tender and the pork is falling off the bone, about 2-3 hours. Stir the beans occasionally, adding more water or stock as needed to keep the stew from becoming too dry.

Enjoy the video!



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Korean Food: Kimchi: Cucumber Kimchi (Oi-Sobagi) And Turnip Kimchi (Ggakdughee) Kimchi Recipes

Korean Food: Kimchi Recipes

 

Hi everyone! This week I am back to making Korean food. I have been making lots of Malaysian foods, and Thai dishes that just this week I got an email from a viewer on Youtube asking me to make Korean food again. I love kimchi recipes. So I sat around thinking about it and decided on making some Kimchi. Like I said I love kimchi recipes! Summer is still upon us here in Las Vegas and it's REALLY hot outside. Well over 100 degrees and as high as 117 with 50 to 60 percent humidity. Whew! That's HOT!

So I thought that since I get together with friends on days off to eat and have some beers that I would make some Kimchi recipes that are cooling and refreshing rather than hot and spicy, although the Kimchi recipes that I am going to make today can be made to be hot and spicy for the winter months. This is one of the things I enjoy about Asian foods is that they can be made to accomodate any season of the year. One of the things I really enjoy about Kimchi recipes is that they can be made to be cooking for the summer months or spicy hot for the winter months. I love versatility in food!

So I have been asked once again to make Korean food and this week I am going to make two Korean kimchi recipes. The first Korean food dish I am going to make today is called Oi-sobagi kimchi or cucumber kimchi and the other Korean food dish I am going to make is called Ggakdughee or turnip kimchi and both are delicious and cooling and refreshing on a hot summer day served with rice and grilled pork, beef or chicken served yakitori style or Korean style wrapped in lettuce leaves with garlic and some kind of sauce is just fantastic.

As with all Asian food I find Korean food to be very versatile and as such all Asian food quite versatile and interchangeable and this is why I have such a passion for Korean food. I LOVE kimchi of all types and eventually I will have made them all for you here on my blog and on my Youtube channel as well. What I happen to love most about Korean food is the spice. I love the combination of garlic and pepper and the breadth of flavors that Korean food has to offer and the fact that this breadth of flavors can be moved over into Western food dishes as well.

Both cucumbers and turnips are very cooling and refreshing on a hot summer day and these two Korean food dishes these two kimchi recipes are two of my summer favorites. So let's get going and make some kimchi! Enjoy the video!


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French Cooking? Italian Cooking? Simple Pasta Recipes: Pasta Con Le Escargots!

French Cooking: Italian Cooking:

 

 

Being a foodie means I love to cook all kinds of food. I love Italian cooking and I love French cooking. This week I am going to bring to you a blend of both French cooking and Italian cooking. This weeks recipes is Pasta Con Le Escargots. Yes! Pasta with snails! Delicious! I always like to do something that is a bit different and I thought that this blend of French cooking and Italian cooking would be an eye opener to say the least. My humble beginnings in the kitchen came from working in an Italian restaurant so I am no stranger to Italian cooking at all. I am however not the best versed in French cooking so this week I thought to bring both worlds together.

Most of the time Escargots are basically served in French cooking and made simply by cooking them in olive oil with garlic and other herbs and spices of the day and then eaten on a plate by themselves or adding on top of something like pasta. This is mostly in French cooking however. Now, when you add something like shrimp to pasta you are basically eating a sea insect and in the case of eating Escargot you are eating an air breathing insect. So let me take a moment and talk a bit about what Escargot is:

Basically as stated Escargots are land snails that are cooked in eaten and usually served as a started in fine French cooking venues. Escargot is the French word for snail as cargol or caracol is the Spanish word for snail. Not all snails are created equal and therefore not all snails are used in French cooking or in Italian cooking either. The standard species of escargot that is utilized in French cooking is called Helix Pomatia and there is also the Helix Aspersia or "Petit-Gris" and the Helix Lucorum.

In French cooking the varieties of eaten snails are first purged(Purging the escargot is a matter of starving them for a time to create hunger in them and then feeding the escargot something healthy like cereal or cornmeal. This process helps the escargot to clean and purge the undesirable elements from their digestive tracts to make them suitable for consumption.) then killed and removed from the shell and cooked in garlic and butter in French cooking or in red wine or beer/ale in other cultures such as the Maltese or Sicilian cultures and then are put back into their shells for presentation purposes and then the sauce poured over the snails for serving. The eater of the snails is then provided with a special set of snail tongs to hold the shell and a snail fork to remove the escargot from the shell to be eaten. Your average serving of escargot is between 6 and 12 escargot.

There is more to snails then just French cooking or even Italian cooking as there arm many varieties of snails from around the world being eaten in different ways. Whether in Italian cooking or French cooking snails are considered a gourmet food. In countries like Africa the giant land snails are produced for food commercially. There are sea snails, land snails and fresh water snails that are harvested for food in places like the Phillipines, Spain, Algeria, Morocco, Sicily, Portugal, Greece, Vietnam, Loas, Cambodia, even China and parts of India. It's just amazing! In Indonesia for example snails are fried and used in satay dishes called Satay Kakul! Yum! I am going to be making more snail dishes in the near future I can just tell! Please visit my Youtube channel today: https://www.youtube.com/user/MrEZCooking



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Spaghetti Recipes: How To Make Japanized Pasta: Japanese Spaghetti Recipes

Pasta: Spaghetti Recipes

 

 

This week I am making pasta. Go figure! Everyone knows I LOVE pasta and all kinds of spaghetti recipes. Now, even though I am making a pasta recipe I am not making your usual run of the mill spaghetti recipes. This week I am making something called "Wafu Pasta." What is wafu pasta? Well, it's a Japanized spaghetti recipes. Huh? Yes! Japanized spaghetti recipes. The Japanese have always had a great talent for incorporating parts of other cultures into their own culture and it is no different with food. There are many European style dishes that the Japanese have incorporated into their daily diets and normal household cooking routines. These European additions to the Japanese style of cooking is called "Yohshoku" or "Youshoku" or "Yoshoku." These three different words means, "Western Food." Yohshoku, Youshoku or Yoshoku is the westernization of Japanese cuisines that was introduced into Japan a long time ago. Yohshoku cuisine walks the razors edge between what is called "Washoku"(Japanese food) and "Yohshoku"(Western cuisine).

So I am going to show you how to make one of many Japanized spaghetti recipes this week that walks this razors edge between the "Washoku" of Japanese cuisine and the "Yohshoku" of Western cuisine. The dish I am making is Anchovy Spaghetti with Wasabi, Nori and mushrooms. Spaghetti recipes like this run a line between the "Yohshoku" of the West and the "Wafu" of Japan. Wafu being broken down is as follows. "Wa" means Japanese and "Fu" means style hence wafu= Japanese style. Even though wafu pasta or wafu pasuta dishes are generally made with Italian style pastas the wafu spaghetti recipes  are not in themselves considered to be "Yohshoku"(Western cuisine) These spaghetti recipes are considered the philosophy of Japan meets the West in the pasta recipes genre. So it seems that the Japanese have assimilated into eating western style pasta to make great spaghetti recipes!

Wafu food is the Japanese interpretation of Italian spaghetti recipes or pasta recipes in general. Of course the toppings of Japanese style or Japanized style spaghetti recipes are not that evident to Western people unless they are familiar with them from the get go! The funny part is that the Japanese do use European style toppings on their wafu spaghetti recipes as well. Things such as basil, bacon or pancetta and even Italian cheeses of all types but in small amounts as the Japanese don't digest dairy very well in large amounts from what I have been told.  On the other some side of the more traditional Japanese toppings that Americans might not be familiar with are such as Uni which is sea urchin roe or tarako which is cod roe. Like I always say the reason I LOVE my Asian foods is because all kinds of Asian ingredients can be swapped out with each other to make some really interesting and delicious dishes. Now there are two ways to enjoy Japanese spaghetti recipes. One is to eat your wafu pasuta using a fork. Boring! I LOVE to use my chopsticks when I eat Japanized spaghetti recipes! Enjoy the video.



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