This week I am making a Cambodian dish called Kwah Ko! Some call it Twah Ko but it is the same thing! This is a Cambodian beef sausage that is dried and sours slightly but is balanced by some sugar in the recipe as well. In Cambodia the sausage is called Sach Krawh which is beef and fat, basically it means sausage. I am making this sausage recipe case less and cured rather than the traditional air dried I am using curing salt and going case less because of the versatility of this sausage. The recipe can be found below. Enjoy!
4lbs Coarse/rough ground chuck. 1 1/2 Tsp. Morton Tenderquick per lbs of beef. 1/2 Cup cooked Rice. 2 Tbsp. dried lemongrass or finely finely chopped lemongrass 1+ Tbsp. crushed red chili flake or cayenne powder to taste if you like spicy(optional). 1/2 Cup brown sugar which offers balance between the sweet and sour nature of this sausage. 2 Tbsp Hoisin sauce. 1 Tbsp. fish sauce. Kaffir Lime Leaf or zest of limes 1 1/2 Tbsp or kaffir lime powder, finely, finely chopped curry leaves 1 Tbsp. 2 Tbsp. Dried galangal that has been toasted in a skillet for some good smoky accents. 2 Tbsp. garlic granules 2 Tbsp of Cooking Rice Wine as souring agent
Method:
Add all ingredients to the ground chuck and mix in well. Take a hefty amount and lay it on a sheet of cling wrap. shape into a roll and roll up the meat in the wrap tightly. Make patties and wrap in the plastic. This sausage meat is very versatile.
This week I am making Cambodian food. This week I am making Slap Moan Char La Miet or Cambodian Turmeric Chicken. This is a delicious Cambodian dish that is easy to make and is a fun finger food to eat. I hope you make this dish. The recipe can be found below! Enjoy!
3 Tbsp. Cooking oil.
A nice knob of butter.
6 Clove garlic minced or equivalent of paste
1 Tsp. ginger paste.
1/2 Cup minced lemon grass
2 Tsp. Turmeric powder.
1 Tsp. Smoked paprika powder. (optional)
3-4 Hot red chili peppers minced or equiv of paste.
3 Lbs. Chicken wings.
1 1/2 Tbsp. fish sauce.
2-4 Tbsp. brown sugar depending on how sweet you like your turmeric chicken wings.
1/2 Tsp. salt.
2-3 Tbsp. Lemon juice. (optional)
3/4 Cup chicken stock.
4-6 Stalks of green onions cut at one inch lengths.
Method
Add cooking oil to a pre-heated wok
Sauté garlic, ginger, lemon grass, hot chili and chicken wings and stir well.
Season with sugar, salt, turmeric, fish sauce and add some chix stock and stir well with the spatula to mix the contents.
Cover skillet with lid and simmer till chicken wings are tender
Now add optional lemon juice and mix in well.
When ready add the butter and mix in well for silky texture.
Top with chopped green onion
Serve with hot white or even noodle if you want.
Thai Grilled Chicken Gai Yang ไก่ย่าง Thai Grilled Chicken Recipe Gai Yang ไก่ย่าง
Chicken! One of the easiest things in the world to BBQ! It's BBQ'd all over the world! How many ways do you know how to BBQ chicken? I mean in America there are only so many ways! Now when it comes to BBQ I think Southeast Asia has it over the American BBQ hands down. The width and breath of the flavors is amazing! I like the way chicken is BB'd in Thailand. In Thailand grilled chicken is called "Gai Yang." Naturally, as Thailand is a big country there are many ways to make gai yang region by region. There are home versions and restaurant versions and naturally versions made by the street vendors as well. The one thing that sets Thai gai yang and makes it the flavors of Thailand are two of the main ingredients of the marinade they are fish sauce and lemongrass two of the most distictive ingredients in Thai cooking! Of course there is garlic, and sugar as well as chili but lemongrass and fish sauce are the two signatures. Now as I stated there are many ways to make gai yang and the marinade necessary. In some styles of the marinade there is the addition of turmeric and coriander powders as well as coconut milk and oyster sauce. In street vendor style marinade you will find the option of satay powder and ginger and soy sauce and then it is cooked over charcoal. So like I always say that for as many families as there are in a country there are that many ways to make a dish! You can use any cut of chicken to make gai yang bone in or boneless/skinless. I of course and many of you know that I like to use the thighs. Of course if you know anything about Thai cooking you also know that they use tons of different kinds of dipping sauces and you can choose the make one or not it is all up to you. So let's get cooking! The recipe can be found below! Enjoy!
3lb boneless skinless chix thighs or any bone in or out cut.(Note 1)
Marinade:
2 large lemongrass stalk, white part only very finely chopped (about 2-3 tbsp) 9 cloves garlic finely minced or equiv of paste 3 Tsp. ginger paste 3 Tbsp lime juice 3 Tsp finely chopped red chili (optional but recommended)or equivalent chili paste sambal olek 3 Tbsp. fresh chopped basil 3 Tbsp. fresh chopped corriander. 4 Tbsp fish sauce 1 Tsp. Oyster sauce(Optional this is used in Beach-style Gai Yang, Marinade 1 Tsp. Soy sauce(Optional this is used in Beach-style Gai Yang, Marinade 3 tbsp Chinese cooking wine, sherry or sake (Japanese cooking wine) 3 Tsp sesame oil (optional) 2-3 Tsp Thai satay powder street vendor style.(optional) gives great flavor though. 4+Tbsp brown sugar or palm sugar depending on how much sweet umami you like. 1 Tbsp black pepper.
Put all of your marinade ingredients into a large ziplock bag close bag and mix. Put your chicken into the bag and massage the bag around to get all chicken coated. Marinate your chicken for as little as 4-24hrs. Remove chicken from the marinade. When ready remove chicken from the bag. Heat the outdoor grill on medium high. Or heat ½ tbsp oil in a non stick pan over medium high heat on the stove. Heat up your grill if using electric like me on medium high for a few minutes. If using charcoal grill get your coals a going! Cook the chicken until golden brown on each side 3 to 5+ minutes depending on heat of grill. Rest for a few minutes before serving.
Ingredients for Nam Jim Jaew Dipping Sauce:
3 Tbsp.Tamarind pulp. 3 Tbsp. Fish sauce. 2 Tsp. Lime juice 1 Tsp. to Tsp. fresh chopped red chili or equivalent of red chili flakes or equivalent chili paste. 1-2 Tsp. Palm or brown sugar, honey, molasses or even maple syrup for a change of pace. 1-2 Tsp. Toasted rice is used for crunch and as a thickener. I used equivalent of finely chopped Thai chili lime cashew nuts 1-2 Tsp. Chopped green onion. A touch of sesame seed oil adds a nice touch just a touch. (optional)
Just mix all ingredients together well and let sit for awhile for the flavors to marry. I make my sauce a few hours ahead of the time I get ready to grill the chicken.
This week I am making Korean Hot And Spicy Fire Chicken With Cheese! This is eaten in Korean restaurants as a side dish or banchan and is usually accompanied with drinking lots of Soju or ice cold beer. The recipe can be found below.
2 pounds chicken thighs cut into 3/4 or 1 inch cubes
1 to 1 1/2 Lbs sausage.
2-3 Tbsp. Korean Doenjang. You can use miso in it's place.
½ cup hot pepper flakes
2Tbsp. spicy brown or yellow mustard.
2 to 3 tablespoons hot pepper paste
1 Yellow or brown onion sliced thinly or you can use shallot.
2 tablespoon soy sauce
2 tbsp cheong ju (clear rice wine similar to Japanese sake)
I used plum wine. Delicious!
1/3 to 1/2 cup rice syrup (or molasses, sugar, honey)
6 large garlic cloves, minced or equivalent in garlic paste.
2 Tbsp. sesame oil
2 Tsp spicy yellow mustard.
2 teaspoons ginger, minced or equivalent in ginger paste.
1 pound mozzarella cheese (optional)
1 green onion, chopped for garnish.
Enough water or chicken to keep marinade to desired consistency.
Directions
Combine hot pepper flakes, hot pepper paste, soy sauce, sesame oil, molasses, garlic, ginger, spicy mustard, sliced onion in a big bowl.
Mix it well into a spicy paste mixture let stand 30 mins.
Now add slivered onions, chicken and sausage mix well.
Let marinate for 30 to 60 minutes or as much as 4 hours.
Then add to a large cast iron or non stick skillet.
Cover and cook over medium/medium high heat for 10 minutes.
If you use a normal frying pan, it will take 7 to 8 minutes give or take.
Be sure not to burn the chicken.
Now uncover your chicken and stir with plastic or wood spoon.
Add some stick if the mixture is getting to thick.
Then turn the heat down to very low and simmer.
Simmer or another ten minutes or until the chicken is fully cooked.
Now if you are going to use cheese for your spicy fire chicken then preheat your oven broiler.
Put chicken mixture into a lasagna pan
If your chicken is fully cooked then top with your cheese.
Place your spicy fire chicken in the oven and cook until the cheese is nice and bubbly.
Remove and sprinkle with the chopped green onion or negi onions and serve.
Enjoy!
This week I am making another Japanese fusion pasta or yoshoku dish. This week it is going to be Anchovy And Wasabi Pasta! Delicious! The recipe can be found below! Enjoy!
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1 Lb SPAGHETTI OR FETTUCINE/LINGUINE 4 TO 6 CLOVES GARLIC SLICED OR MINCED. 4 SCALLIONS SLICED THINLY. SHRED UP SOME NORI SHEETS ONE OR TWO. 2-3 TBSP. OLIVE OIL IN WOK. ADD GARLIC. TAKE 2 DRIED CHILIES AND CRUSH INTO WOK OR USE FRESH CHILIES OR CRUSHED RED FLAKE. Note: The chilies are optional as the wasabi can get pretty hot SAUTE IN WOK FOR 1-2 MINS TO SOFTEN GARLIC AND INFUSE OIL WITH FLAVOR. USE BETWEEN 1/2 TO 1 whole ANCHOVY FLAT. OR SOME ANCHOVY PASTE WILL WORK IN A PINCH MIX THE ANCHOVIES INTO A PASTE BY SQUEEZING WITH SPOON BREAK THEM UP IN THE WOK WITH OTHER ADD 1- to 1/2 CUPS OF STOCK ANY KIND WILL DO. MIX WELL AND REDUCE ON MEDIUM HEAT. REDUCE BY 1/3. ADD WASABI TO YOUR LIKING AND MIX INTO SAUCE MIXTURE WELL. ADD SHIMEJI MUSHROOMS AND SAUTE FOR A MINUTE OR TWO. TURN HEAT OFF AND COVER IT.
A SEPARATE POT FULL OF WATER BRING TO A ROLLING BOIL SALT THE WATER. ADD SOME REGULAR SPAGHETTI. COOK UNTIL AL DENTE. WHILE SPAGHETTI COOKS KEEP SAUCE COOKING ON LOW. DRAIN THE SPAGHETTI AND ADD TO THE SAUCE. MIX TOGETHER WELL ON MEDIUM. ADD PINCH WHITE PEPPER. YOU DON'T NEED SALT BECAUSE OF SALTINESS OF ANCHOVIES. NOW ADD YOUR SCALLIONS AND MIX WELL. NOW SPINKLE YOUR NORI OR HOMEMADE FURIKAKE ON TOP AND SERVE.
In this weeks video I am going to be making Martha Stewarts famous one pot pasta dish and I am going to of course be making it my way and it is going to be delicious! I hope you make this dish and I hope you enjoy the video. The recipe can be found below! Enjoy!
Ingredients:
1Lb linguine. 1 onion thinly sliced. 12 oz cherry tomatoes sliced in half. 4-6 clove garlic sliced or minced coarse. ¼ tsp black pepper. A nice pinch or two of dried oregano. 2 tsp salt. ¼ to ½ tsp red chili flakes. 5 1/2-6 cups water or chicken stock. 3-4 chubby sprigs basil. Some grated or sliced parmesan or asiago. olive oil drizzle.
Method:
Add your pasta to pan. Then add your sliced onion to the pan. Then add your tomatoes. Add your garlic. Add your black pepper. Add your salt. A pinch of crushed dried oregano bulb. Sprinkle your 2 tsp salt over all in the pan. Add your chili. Then your chicken stock. Then add your basil. On to the stove. Bring contents to a boil. Pasta should cook in 11-12 mins. Stir constantly. Plate. A nice pinch or two of dried crushed oregano on top. Add some torn basil leaves on top as garnish. Add sliced or grated parmesan or asiago A little dash of black pepper on top. A little dash of salt on top as well. A little drizzle of olive oil on top. Some capers on top (optional) Add some anchovies on top (optional) Some crushed up cooked bacon on top (optional) Enjoy!
This week I am making Korean style Yakiniku. This is a traditional dish that is done at the table with people putting meat on a grill and sitting around and then removing and eating the meat with either the Korean dipping sauce called Ssamjang or the Japanese dipping sauce calle Yakiniku No Tare. Either way is delicious! The recipe can be found below! Enjoy!
Ingredients:
1-2 Lbs some kind of meat: beef, pork, chicken, offal, sweetbread, brain, cheek, offal, intestine.
Somekind of grill for indoors like an electric, gas or stovetop grill iron.
Cut the meat into thin slices under a 1/4 inch and set aside
Note: The meat is easier to cut if it has been in the freezer for 30-45 minutes.
Green onions(for grilling)
Brown onion(for grilling)
Some red or green chili peppers sliced in half deseeded(for grilling)
Garlic slices(for grilling)
Some thinly sliced green onion white for Ssamjang.
Some kimchi as garnish in a bowl or plate(squeeze out the excess juices)
Some romaine lettuce or perilla leaves to wrap the yakiniku in.
Ssamjang Dipping Sauce Recipe Ingredients:
3 Tbsp. doenjang.
1 Tbsp. gochujang as a starting point. If you want hotter add more after tasting the sauce first.
1 1/2 Tbsp. sesame seed oil.
2 Tsp.finely diced/minced onion or finely slivered green onion whites and greens.
1-2 Tsp. finely minced garlic or garlic paste.
1 Tsp. ginger paste(optional.
1 Tbsp. molassess.
1 Tbsp. mirin add a little more at a time if you want your Ssamjang thinner or less for thicker.
1 Tbsp. toasted sesame seeds.
Method:
Put all Ssamjang ingredients in a bowl and mix them all together well with a fork or spoon.
Set aside to let the flavors marry.
Go grill the yakiniku.
Grilling The Yakiniku:
Have the meat thinly sliced on a plate.
Preheat your grill on medium high to high depending on what kind of grill you have until it gets HOT!
On one side of the grill start with some veggies and on the other side start with some meat.
As each piece of food grills turn them you want the meat to have chris/grillmarks and sizzle.
As each veggie grills turn to get grill marks on each side.
Remove meat and veggies as needed and plate with some kimchi as garnish or take the meat and veggies off the grill and wrap in the romaine leaves and eat!
If plating I like to have rice and kimchi as my garnishes.
