Pad Thai with tofu

Pad Thai with tofu

adapted from a recipe in rebar

A good Pad Thai is a wonderful meal, but the commercial sauces I have tried are awful and oily. Here is the best homemade sauce recipe I have come across. You can even make the sauce and keep it for a couple of weeks in the fridge.

ingredients

1/4 cup ketchup

1/4 cup fish sauce (nam-pla)

1/4 cup water

3 tbsp molasses

1 tbsp sambal olek or 1/2 tsp crushed red chili flakes (optional)

1/2 tsp crushed black peppercorns

8 oz (240g) snow peas, or a red pepper, sliced

1 lb (454g) package medium width rice noodles

1 block extra firm tofu

6 large garlic cloves, minced or put through a garlic press

3 eggs, beaten

3 cups bean sprouts

3 stalks green onions, sliced

1/2 bunch cilantro, roughly chopped

1 lime

4 tbsp roasted peanuts, crushed (optional)

Start by putting a large pot of water to boil. If using snow peas, add once water begins to boil and cook for 1 minute before removing with a slotted spoon. Turn off heat, add noodles to the water and let them soak for 5-6 minutes, until tender. Drain and reserve.

Make sauce by whisking together the first 6 ingredients. Set aside. Drain tofu and press to remove extra water and cut into 1/2 inch cubes. Heat 1 tbsp oil in a non-stick skillet or wok and sauté the tofu until golden. Remove from wok and set aside. Add another tbsp of oil and add garlic until golden. Pour in eggs and scramble until dry and set. Next add the red peppers (if using) and the noodles and stir to combine with eggs. The noodles will start to clump together now, but don't worry it will all work out, continue stirring them for about 5 minutes.

Turn up the heat and ad the sauce, tofu, bean sprouts and snow peas (if using). Stir constantly to heat everything through and prevent sticking. After a few minutes, add the green onions and cilantro and toss. Divide Pad Thai among serving plates, drizzle with fresh lime juice, sprinkle with chopped peanuts if desired and serve.

Enjoy!

Asian chicken noodle soup with ginger and star anise

Quick and easy for a weeknight dinner!

prep time 10 minutes

cooking time 20 minutes

serves 4 adults

Ingredients

2 skinless chicken breasts

2 tablespoons vegetable or sunflower oil

1/2 head broccoli florets or 2 mini bok choy, chopped coarsely

5 oz. (150g) any type of noodle, egg, rice or udon noodle (I used egg noodles in photo)

6 cups (1.5 liters) chicken broth

2 cups (500 ml) water

1/4 cup (60 ml) soy sauce (try a low sodium version like tamari)

1 cinnamon stick

6-8 pieces dried sliced ginger (or 1 inch piece fresh, peeled and sliced)

2 star anise pods

4 green onions, shredded into long strips (optional)

Directions

Place the noodles in a bowl of boiling water, let stand for 5 minutes, then drain and set aside.

Place stock, water, broccoli or bok choy, star anise, cinnamon and ginger into a large saucepan on medium high heat and simmer, covered for 5 minutes.

Add chicken breasts and cook for 7 minutes. Remove and shred the chicken using a fork and knife. 

Return the chicken to saucepan with noodles and green onions. Cook for 3 minutes or until noodles are heated through. Serve at once.

Indian Butter Chicken

When I was thinking about writing this post I remembered the last time I made butter chicken for friends. It was Oscar night so the theme was Indian obviously (Jai Ho!) and when I presented my lovely dish of butter chicken along with the dal, sag aloo and naan bread, it illicited many aahs of pleasure, and even a marriage proposal, so I thought I should share. 

Who doesn't want the recipe for marriage chicken, right?

Indian Butter Chicken

Adapted from a recipe by Nancie McDermott, author of The Curry Book

Indian cooks created this recipe to make good use of leftover tandoori chicken, it reheats poorly because it is marinated in yoghurt and it is cooked at high temperature, both of which dry it out. In this recipe, it is enveloped in a lovely tomato and cream sauce with sweet spices. Served with basmati rice, it is a worthwhile indulgence.

Ingredients

2 1/2 pounds of cooked tandoori chicken (about 4 large breasts)

4 tablespoons butter, chilled

1 tablespoon paprika

1/2 teaspoon ground turmeric

1/2 teaspoon sea salt

3 teaspoons garam masala

1 can 14-18 oz. peeled and diced tomatoes, including juice

1/2 cup cream

Note: I like to buy pre-marinated tandoori chicken from my local specialty store, but you can also make a marinade yourself, using 2 1/2 teaspoons tandoori spice and a cup and a half of plain yoghurt. Marinate for 6 hours - overnight in the fridge.

Directions

The night before, take your marinated chicken and pop it in a 300ºF (150ºC) oven for 30-45 mins. in a large glass dish. Remove from oven and cool, then refrigerate. 

Prepare the cooled tandoori chicken by cutting it into bite-size pieces. You will have about 4 cups. 

In a large fryer or saucepan, bring the tomatoes and their juice to a gentle boil. add the spices, reduce the heat to maintain a simmer and cook over medium heat, stirring occasionally, until slightly reduced, about 5 minutes. 

Add the chicken and cream and stir well. Cook for 10 minutes, until the chicken is heated through.

Stir in butter and remove from heat quickly. Stir gently until the butter is melted and the sauce is smooth. Serve with basmati rice.