Tim,s Chicken Caesar Salad

Coming Soon

Pad Thai

Coming Soon

Singapore Noodles with Shrimp

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My first attempt at making Singapore Noodles was well received by my husband....he loved it. It is an easy dish that will get you a lot of attention any day of the year.  My husband asked if he could have this next Thanksgiving so I guess he likes it a lot.  LOL   I would say that the secret to my success started the day I purchased a supply of Mae Ploy Red Curry Paste.  I use it in a lot of different dishes and they all get 5 Star ratings here at my house.  I have some special recipes for Mae Ploy Green Curry Paste as well but they all rate very high and keep on being requested.

Lee's Singapore Noodles with Shrimp

This recipe is very authentic.

Ingredients:

• ·        8 ounces fine Rice Stick Noodles
• ·        2 large eggs
• ·        1  tablespoons Red Curry Paste (Mae Ploy)
•       1 can chicken broth
• ·        1/4 c soy sauce (less if you need to limit sodium)
• ·        2 tsp vinegar
•        5-8 cloves garlic
•       1 Tbls brown sugar
• ·        1/2  teaspoons oriental sesame oil
•       2 Tbls cornstarch if desired for thicker sauce

• ·        5 tablespoons vegetable oil
• ·        8 ounces medium shrimp, pork or chicken·   
• ·        1 tablespoon minced fresh ginger or galangal optional
•       2 sticks lemon grass optional
• ·        1 garlic clove, minced
• ·        1 -2 fresh hot chili pepper, partly seeded and slivered
• ·        1/2 red bell pepper, cut into 1/4 inch julienne
• ·        1/2 green bell pepper, cut into 1/4 inch julienne
• ·        12 whole scallions, cut diagonally into 1 1/2 inch lengths
•       4   mushrooms
• ·        1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage optional     
  
• ·        1 pinch salt
• ·        2 tablespoons chopped fresh cilantro for garnish
•       1 Tbls green onion for garnish
•        2 Tbls Thai Sweet Garlic Chili Sauce optional if desired
•        Roasted Peanuts for garnish

Directions for Noodles:

1.      Bring a large pot of water to a boil.

2.      Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.

3.      Drain

4.      Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
5.  Sprinkle with a few dashed of sesame oil
6. Toss
If the noodles get too dry just sprinkle with some warm water and distribute with your hands to fluff the noodles.

To prepare Egg

1.      When you are ready to prepare the dish, whisk together the egg and cook as a scrambled egg, set aside
2.   Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil

Prepare Sauce  

1.      In a small pot, add chicken broth, soy sauce, garlic, red curry paste, sugar
2.  Stir fry until fragrant, about 30 seconds
3. Add cornstarch only if you desire a thicker sauce

Prepare stir fry

1. In a skillet or wokadd oil to heat
2. Add the onions, garlic, green onions, red peppers, stir fry, mushroom and shrimp or other meat you have prepared

  Assemble

1.   When your stir fry is cooked and ready to eat, add salt toss noodles into the pot on top of vegetables and shrimp
2. Add the reserved scrambled egg add salt
3. Add sauce and toss well 
4. Turn out onto a platter.
5. Garnish with cilantro and peanuts
6. Serve Hot

I am including another recipe here and a video to show you the authentic way the noddles are made right on the street with the food vendors.  They do it so efficiently it makes me feel like a super geek. Of course the ingredients can vary but it all comes out the same AWESOME

 https://www.youtube.com/watch?v=Njhy1XmKRiQ

This is the Copy Cat Recipe for P.F.Chang

Singapore Sauce:
2 tablespoons white vinegar
  2 Tblscup Red curry powder
1/4 cup lite soy
1 cup vegetarian oyster sauce
1/4 cup Sriricha chili sauce
1/4 cup ketchup

Noodles:
2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
8 ounces medium-size shrimp
8 ounces chicken, julienned (optional)
1 tablespoon garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 bunch scallions, sliced
1/4 bunch cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered

Sauce: Combine all the ingredients for the sauce into a bowl; mix well. Set aside.

Noodles: Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside.

To Cook: In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.

Red Curry Beef and Mushrooms

Serves 4

3 large Petite Sirloin Steaks  cut into thin strips

salt and pepper

2 cups flour for dredging

3 tablespoons oil

1 onion, finely chopped

5 garlic cloves,  or 1 Tbl minced

3 green onions chopped large

1 Tbls Garlic Chili Paste

2 Tbls cup Thai red curry paste (May Ploy)

2 1/2 tablespoons Thai fish sauce or soy sauce

2 tablespoons packed light brown sugar

8 large Mushrooms

½ tsp Sesame Oil

½ cup water or chicken broth

Slice beef into thin strips In a large bowl, toss the beef with 1 teaspoon each salt, pepper and flour to coat evenly. 

In a large frying pan, heat the oil over med-high heat and, in batches, saute the beef until browned on all sides. Approximately 5 minutes. 

Remove from pan and set aside. Dispose of the drippings and leftover oil.

To the crock-pot, add the sesame oil, onion, garlic, curry paste, sugar, garlic chili paste, and soy and any other ingredients and seasonings, stir until the onion and garlic, and curry past is distributed in the liquid.

Add the mushrooms and simmer.

Transfer the beef to the slow cooker on top of the sauteed seasonings.  Cover and cook until the beef is tender and the sauce is thickened, give the ingredients a gentle stir a few times to incorporate the ingredients. Simmer  approximately 2-3 hours on the high setting.

Serve with rice or noodles and a vegetable like steamed broccoli

Blueberries

 New studies make it clear that we can freeze blueberries without doing damage to their delicate anthocyanin antioxidants. There's no question about the delicate nature of many antioxidant nutrients found in blueberries. These antioxidants include many different types of anthocyanins, the colorful pigments that give many foods their wonderful shades of blue, purple, and red. After freezing blueberries at temperatures of 0°F (-17°C) or lower for periods of time between 3-6 months, researchers have discovered no significant lowering of overall antioxidant capacity or anthocyanin concentrations. Anthocyanins studied have included malvidins, delphinidins, pelargonidins, cyanidins, and peonidins. These findings are great news for anyone who grows, buys, or picks fresh berries in season and wants to enjoy them year round. They are also great news for anyone who has restricted access to fresh blueberries but can find them in the freezer section of the market.

AND THEY ARE RIGHT UP THERE AT THE TOP WITH STRAWBERRIES!!!


 Me:
I can't say enough to brag on the extraordinary healthy qualities Berries bring to our succes at bettering our health.  Anytime of the day they are an added burst of joy. There are some good links online where you can read about the health benefits of blueberries in your diet.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=8

This is the brand I buy at Costco.  They are large plump and juicy.  I love to eat them frozen for a treat.

Summer Cob Salad

There really is no end to the variety you can put together to make salads so how can eating salad ever get boring.  I will be posting lots of salad ideas to help keep you going on the healthy road. I'm calling it a spring salad but these greens are available all year ahead now in your grocery store. The variations are endless so have fun being creative.

Curry Chicken

 

 

 Ingredients

 Chicken breasts, cut into small pieces
 2 cans coconut milk
1 can chicken broth
1 tablespoon chopped garlic
2 to 3 tablespoons curry paste red or green
2 tablespoon Fish Sauce
1 tbls brown sugar to taste
3  Kaffir Lime Leaves shredded (optional)
5-10 Thai Basil leaves, finely shredded
1 tsp grated fresh ginger
Pinch of Red Pepper Flakes 
Cornstarch slurry made with 1/2 cup milk
1 Tbls Peanut Butter
Salt to taste 
2 tsp Sambal Oelek garlic chile paste


Serve on rice or rice noodles and garnish with Garlic Chile Paste


Options
Add any of the following vegetable and herbs:  red peppers, thai peppers, green peppers, onions, carrots, baby corn, asparagus, broccoli,  mushrooms, basil, snow peas, zucchini, bokchoy, bamboo shoots, water chestnuts

Method

Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Nam pla prik
Put two thirds of a cup of Thai Chili Peppers or jalapeno peppers in a 1 pint jar, and fill  with fish sauce. Seal and keep for a week before using.