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Ethnic Cuisine Tips
Cajun Chicken Pasta Recipe
This is so incredibly good, no one will believe how simple it is to make (I wonīt tell if you wonīt.)
Serve this with warm garlic toast, and a fruity glass of white wine to cut through some of the "Cajun Fire".
Cajun Chicken Pasta
3/4 pound rotini, cooked 2 tablespoons butter 2 skinless boneless chicken breast halves, in 1/2" slices 3 cloves garlic, minced 1 bunch green onion, chopped 3 tablespoons Cajun seasoning, adjust as needed 1 teaspoon ground white pepper 1 teaspoon freshly ground black pepper 1 teaspoon ground red pepper 8 ounces heavy cream 1 green bell pepper, julienned 1 red bell pepper, julienned 8 ounces fresh mushrooms, quartered 3/4 cup parmesan cheese, grated
Cook rotini according to package directions. Drain; set aside.
Meanwhile, melt butter in a large skillet over medium-high heat. Add chicken. Cook, stirring frequently, until browned, about 5 to 8 minutes. Add garlic, onions, blackening/cajun spice and ground peppers.
Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes.
Stir in cream and let simmer another 2-3 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked rotini and serve immediately.
Separate the broccoli florets and peel and thinly slice the stems on the diagonal.
Cut the asparagus into 4 cm pieces. Cut the Chinese greens into strips. Halve the baby corn lengthwise or leave it whole.
Blanch the broccoli in a large pot of boiling water for 3 minutes. Drain and plunge into ice cold water to stop them from cooking.
Heat a wok or large frying pan over high heat until it is hot. Add the oil and when very hot and slightly smoking, add the shallots and chilies and stir-fry for 30 seconds, then add the fish sauce and water, bring the mixture to a boil, cover and cook over high heat for 2 minutes.
Then add the broccoli and greens together with the oyster sauce, sugar and salt. Continue cooking over high heat for 3 minutes or until the vegetables are cooked.
Turn the vegetables onto a warmed platter, wipe the wok clean and reheat over high heat. When it is hot, add the oil and garlic and stir-fry the garlic until it is golden brown. Remove with a slotted spoon and place on paper towel to drain.
Garnish the vegetables with the fried garlic and serve at once.
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Spicy Mandarin Noodles
Spicy Mandarin Noodles are definitely on the fiery side. Adjust the amount of chile paste according to your taste.
This recipe serves 6 with one main entree and a vegetable being served as well.
4 dried Chinese mushrooms 1/2 pound fresh Chinese noodles 1/4 cup peanut oil 1 tablespoon hoisin sauce 1 tablespoon bean sauce 2 tablespoons rice wine 3 tablespoons soy sauce 1 teaspoon sugar 1/2 cup reserved mushroom soaking liquid 1 teaspoon chili paste 1 tablespoon cornstarch 1/2 red bell pepper -- in 1/2 inch cubes 8 ounces whole bamboo shoots -- cubed 2 cups bean sprouts 1 whole green onion -- thinly sliced
Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook the noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.
Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trim and discard the mushroom stems; coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside.
Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until heated through, about 2 minutes.
Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.
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Fried Rice
Green Fried Rice 2 1/4 cups long-grain rice 9 eggs -- beaten 3/4 cup vegetable oil 1 1/2 pounds Chinese spring greens, roughly sliced 3 cloves garlic -- minced 12 green onions -- finely chopped 1 1/2 cups ham -- shredded
1. Cook rice according to package directions until tender but firm to the the bite.
2. Use eggs to make a chinese omelette, cut into strips.
3. In a wok, heat 1 Tablespoon vegetable oil, add greens and fry 1 minute; remove and keep warm.
4. Add remaining oil to the wok, add garlic and green onions and stir one minute, then stir in the rice.
5. When mixed thoroughly, stir in ham, greens, omelette slices and salt.
Notes: you can prepare this and place it in a crock pot to keep warm on a buffet.
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Poppyseed Cake recipe
Looking for an authentic Lithuanin Poppyseed Coffee Cake recipe? Try this one!
Aguonu Pyragas ~ Poppyseed Coffee Cake
2 1/2 pounds flour 1 1/2 cups milk 2 ounces fresh yeast 4 egg yolks 1 whole egg 1/2 cup sugar 1 teaspoon salt ***Poppyseed Filling*** 1 1/2 cups whole poppy seeds 3/4 cup sugar 1 egg 1/4 cup nuts, chopped 1 teaspoon vanilla extract 1/4 cup candied orange peel,diced
Grind poppyseeds. Beat egg with sugar, add nuts, orange peel, vanilla, and ground poppyseeds. Mix well.
Let rest until dough has risen.
To make the dough:
Mix yeast with 1 tablespoon sugar, then dissolve in 1 tablespoon milk.
Take 1 1/2 cups flour, mix with warm milk, beat until all flour is incorporated.
To this add the yeast solution, mix well, dust lightly with flour, cover and set in a warm place to rise for 2 hours.
Beat egg yolks with sugar until pale and add to the risen dough. Mix thoroughly.
Add the remaining flour, salt. Knead the dough for 30-45 mins. Let rest in warm place for a second rising.
After the second rising, punch down the dough, divide into two parts, roll out half of the dough to a 1/2 in. thickness and spread with half of the poppyseed filling, staying away from the edges.
Roll it up gently and place seam down on baking sheet.
Repeat same with second half of dough. Allow to rise in a warm spot.
Before baking in a preheated oven, at 350 degrees, brush tops with an eggwash .
Baking time is about 40-50 minutes.
When the poppyseed cakes are done, remove them from the oven, but keep them on the baking sheet, covered lightly so that they do not dry out as they are cooling.
Remove from the baking sheet only after they have cooled.
To serve cut into 2 inch slices.
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Thai Basil Chicken
This recipe is quite versatile. Itīs delicious with Shrimp as well as chicken and you can use a variety of vegetables. Mushrooms, eggplant, and zucchini all work well.
1 1/2 skinless boneless chicken breasts 1 Tablespoon Thai Basil Paste 2 teaspoons soya sauce 1 teaspoon oyster sauce 1 tablespoon honey 1 1/2 tablespoons vegetable oil 2 teaspoons fish sauce 1/2 cup bell pepper, shredded 1/4 cup green onions, sliced 10 leaves fresh basil
Cut the chicken into thin strips.
Heat the oil in a wok and fry the basil paste until fragrant. Add the chicken strips and stir fry for 3 minutes.
Add soy sauce, oyster sauce, honey, fish sauce, and cook for 3 minutes.
In a separate pan with a small amount of oil cook bell peppers, green onions, and basil leaves.
Combine cooked veggies with cooked chicken and transfer to a serving platter. Serve with steamed rice.
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Cajun Seasoning Mix Recipe
This is a basic recipe for Cajun Seasoning Mix, feel free to adjust it to suit your own personal taste.
If youīre not accustomed to "hot & spicy" you may want to start with just 1 teaspoon of cayenne pepper.
Place in an airtight container or spice jars, label and store in a cool dry place.
** Seasoning mixes should be used within 6 months for maximum flavor.
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Yellow Curry Paste
Thai Yellow curries are less common that red or green, but are worth investigating if youīve never had one. Start by making this Yellow Curry paste at home for authentic flavors.
Dry Roast ingredients in step one. Recommend roasting each separately. Grind in spice blender.
Blend Ingredients from Step 2 until smooth and then add roasted spices. Blend again adding small amount of oil only if required. This paste needs to be thick thick thick.
Grill shrimp paste until softened and add to paste; blend and then store.
Want to store your homemade curry paste? Itīs easy and youīll love the convenience of having it on hand for quick curries in a hurry. Just follow these simple steps.
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Chinese BBQ Pork
Chinese BBQ Pork, also known as Cha Siu is very easy to prepare and tastes wonderful.
3 pounds pork tenderloin -- whole 3/4 cup chicken stock 3/4 cup soy sauce 3/4 cup brown bean sauce 3/8 cup Chinese cooking wine 3/8 cup garlic -- finely chopped 3/8 teaspoon red food coloring (optional)
1. Mix stock, soy sauce, brown bean sauce, cooking wine, chopped garlic, and food coloring. Pour over pork. 2. Marinate 3 hours at room temperature or overnight in the refrigerator. 3. Preheat oven to 500F. 4. Place pork on rack over drip pan in oven, reduce heat to 350F, and roast for 1 hour.
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Pad Thai
Almost everyone loves Pad Thai, and Iīm no exception. Try this wonderful version next time; you wonīt be sorry.
1 pound rice stick noodles, soaked in water 1 tbsp brown sugar 4 ounces chicken 4 ounces shrimp 2 eggs, slightly beaten 2 tablespoons vegetable oil 1 Tablespoon garlic, chopped 1/2 cup tomato sauce, canned 1 tablespoon lemon juice 1 tablespoon fish sauce 1 tablespoon soy sauce 2 teaspoons oyster sauce 2 cups beans sprouts 1/4 cup red pepper, sliced sliced fried tofu, (optional*) 1/2 cup green onion, cut into 1" pieces 2 tablespoons peanuts, chopped 1/4 teaspoon paprika
1. Heat the wok, add oil. When the oil is hot add the chopped garlic and fry until golden. Add Chicken and heat until half cooked. Add shrimp and cook another 3 minutes.
2. Remove chicken and shrimp and set aside. Add eggs to same pan and as soon as it begins to set, scramble to break into lumps. Add the tomato sauce, fish sauce, oyster sauce and soya sauce and then the softened, drained noodles.
3. Using a spatula, gently spread and pull the noodle until all the sauce is mixed well. Donīt stir this, but flip gently or the noodles will all break up. Cook noodles about 5 minutes. Add bean sprouts, sweet red pepper, chicken, shrimp lime/lemon juice and cook another 2 minutes. Add the roasted peanuts, paprika, and green onions, toss well. Garnish with Coriander on top
Notes: to fry tofu, take tofu cubes, cut into slices, pat try and then fry in oil. You can add these at the end to the pad thai. Serves 4 as a main course, 6 as a side dish.
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Green Curry Paste
Make your own Thai Green curry paste; especially delicious in Green Coconut Shrimp Curry.
1. Dry roast ingredients in step 1 and blend together in a spice grinder until fine.
2. In a food processor combine ingredients from Step 2 with ground spices and process until smooth. You may need to add a small amount of oil for this to process. Donīt use too much, this should be very very thick.
3. Place shrimp paste in a piece of tin foil and place in oven about 5 minutes to soften. Add heated shrimp paste and salt to puree mixture, process again to combine.
To store the excess curry paste just follow these simple steps.
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Cilantro Guacamole
Bursting with fresh flavors, this combination will become a family favorite.
Cilantro Guacamole
2 large avocados, seeded & peeled 1 small tomato, finely chopped 1/2 small red onion, finely chopped 1/2 small red pepper, finely chopped 1 jalapeno chili, finely chopped 3 tablespoons lime juice 2 cloves garlic, minced 1/4 cup fresh cilantro, finely chopped 1/2 teaspoon cumin 1/4 teaspoon salt
1. Mash avocados in a mixing bowl. 2. Stir in remaining ingredients and dash of pepper. 3. Cover and chill up to 8 hours.
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General Tsoīs Chicken
This is a bit labor intensive; but absolutely fabulous and definitely WORTH it.
6 skinless boneless chicken breast halves 6 whole red chiles -- crushed 1 1/2 cups cornstarch 3/8 cup orange rind -- minced 3 tablespoons ginger -- minced 1 cup peanuts -- fried and chopped ***Batter*** 3 eggs 3/4 cup beer 3/8 cup soy sauce 1 1/2 teaspoons salt 3/4 cup flour 3/4 cup cornstarch 1 1/2 teaspoons baking powder 3/8 teaspoon pepper ***Seasoning Sauce*** 1 1/8 cups sugar 1/2 cup cider vinegar 7/8 cup soy sauce 1 tablespoon cornstarch
1. Skin and bone the chicken. Cut into 1-1/2" x 2" strips. 2. Mix batter. Add chicken, tossing lightly to coat. 3. Cover and chill for 1/2 hour. 4. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. 5. Arrange chicken on well-floured wax paper. 6. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. 7. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. 8. Drain again and keep hot in oven. 9. Heat 2 tablespoons oil in wok over medium heat; fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. 10. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). 11. Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.
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Mee Krob
Crisp fried vermicelli noodles, tender shrimp and chicken, all coated in a wonderful sweet and tangy sauce.
Mee Krob is normally an appetizer or side dish, but makes and excellent entree as well.
This recipe will serve two people as a main course with some leftovers.
2 tablespoons fish sauce 2 tablespoons soy sauce 3 Tablespoons lime juice 3 tablespoons vinegar 1/4 cup brown sugar 1/4 cup orange juice oil -- for deep-frying 6 ounces rice sticks 2 eggs -- lightly beaten 2 medium shallots -- sliced 3 cloves garlic -- minced 2 Thai Bird chiles -- seeded and chopped 1/2 pound chicken -- diced 1/2 pound shrimp -- peeled 1 cup bean sprouts 1 red pepper -- julienned 1 cube tofu -- deep fried 2 green onions -- sliced, for garnish
1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, orange juice and sugar and set aside.
2. In a wok heat oil to 375 degrees F. Drop rice sticks into the oil; they will puff up and rise to the top of the oil in only a few seconds. Turn them over once and fry until crisp, about 15 seconds in all. Transfer finished noodles to a pan lined with paper towels. Keep noodles warm in the oven. Cut tofu into bite size piece, pat dry and deep fry in oil until golden. Set aside.
3. Drain all except 2 Tbsp oil from the wok and add onion, garlic, and chiles, cook until fragrant and golden. Add meats or shrimp and stir-fry just until done, push to one side, add egg and cook until dry, breaking up into pieces with spatula.
4. Add bean sprouts, red pepper and deep fried tofu, mix and remove to plate.
5. Stir sugar mixture and add to wok. Bring to a boil and cook until slightly thickened and syrupy. Reduce heat to low and add about a quarter of the fried noodles and chicken/shrimp mixture. With a metal spatula gently toss ingredients to break up noodle clumps and coat with sauce. Do not over work or the noodles with break into tiny pieces. Continue adding noodles and chicken/shrimp mixture in batches until all are coated with sauce.
6. Transfer to serving platter and garnish with sliced green onion.
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Thai Beef Salad
This is an excellent Thai Beef Salad recipe ~ just be sure not to overcook the beef or it will be tough.
1 lb flank steak -- or sirloin 1 red pepper -- julienned 1 small cucumber -- julienned 2 Tablespoons fresh cilantro -- coarsely chopped 3 sprigs fresh mint -- coarsely chopped 1 stalk lemon grass -- very thinly sliced 3 scallions -- thinly sliced 2 Tablespoons shallots -- thinly sliced 3 thai bird chilis -- thinly sliced 1/4 cup lime juice 1 Tablespoon brown sugar 3 Tablespoons fish sauce
1. Grill steak to medium rare. Let sit to cool and thinly slice against the grain.
2. In a large bowl combine all vegetables, lemon grass, chilis, scallions, lemon grass, cilantro and mint.
3. Combine lime juice, brown sugar, and fish sauce. Pour over vegetables.
4. Add completely cooled sliced beef to vegetables and toss to coat.
5. Sprinkle with chopped roasted peanuts.
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Mango Salad
This is a light and refreshing Mango salad that would make an excellent lunch dish as it contains thin slices of pork.
