Posts Tagged ‘fish sauce’

Asian Turkey Meatballs with Carrot Rice

January 27th, 2011 by andrea | 7 Comments | Filed in Asian, Main Dish, Quick Cooking, Recipes, Rice, Turkey

Fast and flavorful, these Asian-inspired turkey meatballs are made with basic ingredients and are perfect for a weeknight meal. The meatballs can even be made ahead and frozen, which is always a bonus for the busy cook!  

Both my kids loved the turkey meatballs, even my Picky Eater (alert the media!). I used 3 teaspoons of Sriracha in the meatballs (instead of 4 teaspoons) and they had a good amount of heat. My Picky Eater said they were kind of spicy but he still cleaned his plate without being asked to. Use less hot pepper sauce if you want a milder meatball. The recipe suggests using Sriracha, a Thai hot sauce that can be found in many grocery stores in the Asian foods section. It’s a must-have condiment for Asian cooking. The fish sauce is also a popular Asian condiment and is used in Asian many dishes (Pad Thai, for instance).  

When forming the meatballs, try to make them the same size so they cook evenly. If they’re different sizes, some will be overcooked while some are undercooked. To serve, squeeze a little lime over the finished meatballs and carrot rice for a fresh burst of flavor (soy sauce optional). Enjoy! 

Asian Turkey Meatballs with Carrot Rice
-recipe from MarthaStewart.com

This dish is simple, quick, and packed with flavor — exactly what you want on a busy night. Make ahead: Freeze cooked meatballs in a single layer, then store in freezer bags, up to 3 months. Serves 4.

Coarse salt
1 cup long-grain white rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark-meat turkey or ground pork
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
4 teaspoons hot-pepper sauce (preferably Sriracha) – use less for mild meatballs
4 teaspoons sugar
1 large garlic clove, minced
2 teaspoons vegetable oil
Lime wedges, for serving

Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
 
Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
 
In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.
 
From Everyday Food, November 2010

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Five-Spice Chicken Noodle Salad

August 17th, 2010 by andrea | 5 Comments | Filed in Asian, Grilling/BBQ, Pasta, Quick Cooking, Recipes, Salad

 

This is a great summer recipe because it’s light, cool and refreshing. Be liberal with your use of the fresh mint and cilantro…it brings a ton of flavor to the salad!

I’ve made this salad with different types of rice noodles, and rice sticks work as well as rice vermicelli. Whatever type of rice noodles you use, cook them according to the directions on the package (soaking the noodles in hot water like the recipe states didn’t cook them enough). After the noodles are cooked and drained, I like to toss them with some of the dressing. Then I layer the chicken, shredded carrots, fresh herbs and chopped peanuts on top of the noodles and drizzle with more dressing. Sometimes I add a dash or two of soy sauce for a little extra flavor. Enjoy!

Five-Spice Chicken Noodle Salad
-recipe from Sunset Magazine (June 2010)

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick. Yield:  Serves 4

2 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons Chinese five-spice powder
1 teaspoon sugar
4 boned, skinned chicken breast halves
1 package (6 oz.) rice vermicelli
1 cup coarsely shredded carrots
1/2 cup cilantro
1/2 cup fresh mint leaves
1/4 cup crushed peanuts
Chile Lime Dressing (recipe below)

1. Heat grill to medium (350° to 450°).

2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

3. Heat a large pot of water to boiling.

4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Chile Lime Dressing
-recipe from Sunset Magazine (June 2010)

This recipe goes with Five-Spice Chicken Noodle Salad. Yield:  Makes 1 cup.

1/4 cup sugar
1/4 cup unseasoned rice vinegar
1/4 cup Vietnamese or Thai fish sauce
6 tablespoons lime juice
1 to 2 tablespoons minced red or green jalapeño chile

Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves. Stir in remaining ingredients.

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Spicy Beef with Peanuts & Chiles

June 4th, 2010 by andrea | 7 Comments | Filed in Asian, Beef, Main Dish, Quick Cooking, Recipes

This delicious beef stir-fry dish is everything I was hoping it would be! You get great flavor from the peanuts, soy sauce, fish sauce and lime juice, and a nice kick from the chiles. Yumm!  

Changes I made to the recipe: I doubled the cilantro and omitted the basil, substituted red onion for the shallot, and substituted flatiron steak for the flank steak. Cut back on the chile if you don’t like spicy food.

Serve the stir-fry with an Asian-inspired salad and steamed rice and you’ve got a great dinner in a flash!

Spicy Beef with Peanuts & Chiles
-recipe from Fine Cooking Magazine

Serves four. 

1 lb. flank steak, thinly sliced on the diagonal against the grain
2 Tbs. soy sauce
2 tsp. fish sauce
1/4 tsp. kosher salt; more to taste
2 Tbs. fresh lime juice
1 Tbs. light brown sugar
1/4 cup salted peanuts
2 large shallots, coarsely chopped
2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
3 Tbs. canola or peanut oil
1/3 cup coarsely chopped fresh cilantro
3 Tbs. chopped fresh basil

Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and the salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.

Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it’s shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.

Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining lime juice, cilantro, and basil.

From Fine Cooking, September 18, 2007
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Thai Red Curry with Chicken & Vegetables

April 30th, 2010 by andrea | 10 Comments | Filed in Asian, Chicken, Quick Cooking, Recipes

Thai food makes me happy! I love all the exotic spices and flavors associated with it. A good curry is a harmony of many different flavors working together to become one. Fortunately for the home cook, many grocery stores now sell Thai curry paste in their Asian food section, which makes it much easier to make a good curry at home. I tried this recipe recently when, Oh joy, I had everything on hand to make the dish. Husband & I loved it!

I wanted more spice and curry flavor so I added a few more tablespoons of red curry paste. I also added mushrooms, celery and broccoli to the simmering curry, although I waited until the end of cooking to add the broccoli and snap peas so they would be bright green and crisp tender. Serve with steamed rice and enjoy!

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Thai Red Curry with Chicken & Vegetables
-recipe from Fine Cooking Magazine

This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian. Serve with jasmine rice. Serves four.
 
1 Tbs. vegetable oil
3 Tbs. red Thai curry paste
2 cups snap peas, trimmed and cut in half on the diagonal
2 large shallots, thinly sliced (about 1 cup)
1 medium red bell pepper, thinly sliced into 2-inch-long strips
One 13.5- to 14-oz. can coconut milk
6 wild lime leaves (magrut or kaffir lime;optional)
1 Tbs. light brown sugar
1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces
1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
2 Tbs. fish sauce, more to taste
1 Tbs. plus 1 tsp. fresh lime juice
Kosher salt
 
Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.

Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.

Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.

Variations:
To serve 1 vegetarian and 3 meat-lovers: After stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the curry mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4-inch cubes, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stir in 2 tsp. soy sauce, 1/4 cup of the basil, and 1 tsp. of the lime juice.

With the remaining curry mixture in the 3-quart saucepan, finish the master recipe above to serve the 3 meat lovers, reducing the amount of chicken to 12 oz.

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Spicy Stir-fried Pork with Garlic and Chiles

March 18th, 2010 by andrea | No Comments | Filed in Asian, Main Dish, Pork, Quick Cooking, Recipes

I could eat stir-fries just about every day. It’s a great way to make a quick meal plus there’s a bazillion different ways to make them, which means you never get bored with the same ol’ thing. Here’s a recipe I found recently that features stir-fried strips of pork with thinly sliced sweet red pepper and spicy jalepeno chiles. 

I used boneless pork loin chops (they were on sale) instead of the pork tenderloin, which worked fine but the tenderloin would’ve been more tender. Thinly sliced chicken breast would be a good substitute for the pork, if you prefer. Serve with steamed jasmine rice.

Spicy Stir-fried Pork with Garlic and Chiles
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)

Pork tenderloin is the ideal cut for stir-frying because of its tender texture and meaty flavor. Serves 4.

1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons lime juice
1 1/2 tablespoons brown sugar
1 large pork tenderloin (about 1 pound), sliced crosswise into 1/4-inch pieces (see note below)
Salt and pepper
2 tablespoons vegetable oil
1 red bell pepper, seeded and sliced thin
2 jalapeno chiles, seeded and sliced thin
4 garlic cloves, minced
2/3 cup chopped fresh basil

Whisk soy sauce, fish sauce, lime juice, and sugar in bowl until sugar dissolves.

Pat pork dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large nonstick skilled over medium-high heat until just smoking. Brown half of pork, 1 to 2 minutes per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining pork.

Add bell pepper, jalapenos, and remaining oil to empty pan and cook until just softened, about 3 minutes. Add garlic and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Return pork and any accumulated juices to pan. Stir in soy sauce mixture and cook until slightly thickened, about 1 minute. Off heat, stir in basil. Serve.

Test Kitchen Note: To make the pork easier to slice, freeze the tenderloin for 15 minutes until slightly firm.

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