Ginger and Chicken Stir Fry (Cha Kngey)

This ginger and chicken stir fry is one of my go-to recipes for summer. It's quick, easy, flavorful, and we all already know just how good ginger is for the body.



INGREDIENTS:

1 pound of boneless/skinless chicken thighs

3 ounces (1 full cup) of ginger sliced julienne

3 cloves of chopped garlic

half of a small onion, roughly chopped

4 bunches of green onion, cut about 1- 1 1/2 inches wide

dash of sesame oil



FOR THE SAUCE/MARINADE:

2 teaspoons of sugar

1/2 Tablespoon of fish sauce

1 Tablespoon of oyster sauce

1 Tablespoon of dark soy sauce

1/4 cup of water (may use more later)

black pepper to taste

1/2 Tablespoon of cornstarch



INSTRUCTIONS:

1. Cut up your chicken into bite sized pieces and set aside.

2. Into a small mixing bowl, add in your sugar, fish sauce, oyster sauce, dark soy sauce and water. Mix well.

3. Pour your sauce mixture over your chicken. Mix well. Add in some black pepper, and 1/2 Tablespoon of cornstarch. Mix again, and set aside.

4. Into a hot skillet, add in some olive oil. Stir fry your ginger for 2-3 minutes, or until softened.

5. Add in your chopped garlic and cook until fragrant.

6. Add in your marinaded chicken (including the sauce), into your skillet, turn up the heat a bit, and cook for about 15 minutes, stirring frequently.

7. When chicken is almost cooked through, add in your chopped white onion. Stir, and add a bit more water if necessary. Taste check for seasoning and cook for additional 3-5 more minutes.

8. Add in your green onions and cook for 1-2 more minutes, turn off heat, and drizzle in a bit of sesame oil.

Stir Fried Pork Spare Ribs

If you are low on cash and need to whip up something quick and delicious for dinner, then look no further! My kids have requested this EVERY WEEK for the past month! This dish is served best alongside some rice. It also tastes great with anything pickled. Sometimes, I serve it with a side of kimchee or even papaya salad.

Ingredients:

2 pounds of pork spare ribs

For the marinade:

1 Tbsp. of oyster sauce
1 Tbsp. of fish sauce
2 Tbsp. of water
1 Tbsp. of palm sugar(or white granulated sugar)
1/4 tsp of onion powder
2 cloves of chopped garlic
sesame seeds and black pepper to taste

You will also need:

Peanut oil or vegetable oil

1. Take your spare ribs, wash them, and then pat them dry with a paper towel. Cut them into 1 inch pieces and place them into a bowl.
2. Make your marinade and then pour it over your ribs. Allow them to marinade at room temperature for 30 minutes.
3. Into a hot skillet(on medium high heat), add in your ribs and stir fry for 3 minutes. Reduce heat to medium, cover, and let it simmer for 5 more minutes.
4. Remove lid, stir, and then turn up to medium high heat. Continue to cook until all the liquid has evaporated and sugar has caramelized. Stir frequently to prevent burning. Taste check for seasoning. Serve alongside some rice and your favorite side dishes.

NOTES: Some Asian markets sell pre-cut spare ribs for you, but I would advise against buying them. They usually are all bones and they don't trim off the fat or membrane, so you're left with a ton of fat on them as well. You may also use boneless pork instead. For a spicy variation, stir fry with some sliced jalapenos! :)

Some recommended side dishes:
Recipe for pickled mustard greens can be found here.
Recipe for papaya salad can be found here.
Recipe for mango salad can be found here.

Beef Loc Lac(Beef Stir Fry over Salad)

I've been getting a lot of requests to do more Cambodian food...and I'm listening! :) I have a few yummy ones to share with you guys this summer, so definitely stay tuned for those! :)

This dish is very popular in the Khmer community. There is a Vietnamese variation of this dish as well--the only difference, is that they top their stir fried beef with slices of hard boiled eggs and then top it off with some roasted peanuts.

Don't forget to have your sweet and sour dipping sauce on the side! I don't have a written recipe for it yet but I will tell you that it consists of: fish sauce, chopped garlic, sugar, water, lime juice(or vinegar), and chili peppers(or black pepper).

Ingredients:

1 pound of thinly sliced sirloin(I used 100 % grass fed beef from Paso Prime).
2 cloves of chopped garlic
half of a small shallot
Olive oil

For the beef marinade:

1/2 tsp of garlic powder
1/4 tsp of onion powder
1/2 Tbsp. of sugar
1/2 Tbsp. of fish sauce
1 tsp. of soy sauce
1 Tbsp. of corn starch
1/2 of an extra large egg white
pinch of salt
black pepper

For the sauce:

1/3 cup of water
2 Tbsp. of oyster sauce
1 1/2 tsp of fish sauce
1/2 tsp. of sugar

For the thickener:

1/2 Tbsp of corn starch mixed with 1 1/2 Tbsp. of water.

You will also need:

lettuce
tomatoes
onions
cucumbers(optional)
green onions(for garnish)

In a small mixing bowl, make your sauce and then set it aside.

Take your sliced beef and place it into a mixing bowl. Add in your marinade and allow it to sit for at least 30 minutes. If you have overnight...even better! Just remember to bring it back to room temperature before you start frying.

While your beef is marinading, start washing your lettuce(and also pat them dry). Slice up your tomatoes, cucumbers, and onions and plate them before you start cooking.

In a hot skillet or wok, add in some olive oil. Add in your shallots. Cook until soft. Add in your chopped garlic. Cook until fragrant. Add in your beef and cook until most of the pink is gone. Add in your reserved sauce, and cook until done. Taste check. Add in your cornstarch and water mixture. Cook until thickened. Serve immediately!

Watch the tutorial here.

Pad Thai

Ingredients:
1 package of dry rice noodles(preferably size M)divided
1 pound of shrimp, cleaned and deveined(also marinated with 2 Tbsp of the FINISHED pad thai sauce)divided
6 cloves of chopped garlic, divided
2 Tbsp of ground chili paste mixed with 1/2 tsp of paprika(if you like it spicier, add more chili powder, or you can omit all the spicy flavors and sub with more paprika for color), divided
4 eggs, divided
bean sprouts
peanut oil
sesame oil
some warm water

For the pad thai sauce:
3/4 cup of palm sugar(or sugar)*
1/4 cup of tamarind concentrate plus 1 cup of warm water
1/2 tsp of salt
1 cup of warm water
1/2 cup of fish sauce
*Browse my blog on a quick post on how to melt palm sugar!

Garnishes:
dry roasted, ground peanuts
chives
chili powder or ground chili paste
fresh bean sprouts
lime wedges

*BE SURE TO HAVE ALL OF YOUR INGREDIENTS READY BEFORE STIR FRYING!

Soak your dry rice noodles in some warm water for about 30 minutes or until al dente. You want them to be slightly softened and pliable but not too soft. Just check on them often to make sure you don't overdo it. Drain them completely and drizzle in some sesame oil. Toss to coat. Set aside.

Combine all of your ingredients for your pad thai sauce in a pot and cook on an outside burner. If you can't simmer this outside, then you might want to rethink making this dish! The aroma from the fish sauce simmering away, is bad enough to make you want to climb into your car, drive half way across town, and slap yo mama. No lie. You want to keep the ingredients at a medium boil, with the lid slightly cracked to relieve some steam. Boil for about thirty minutes, or until you see most of the liquid start to bubble away and has become slightly thickened. Make sure you stir often to prevent burning. Once done, set aside to cool down. The sauce will thicken upon standing. Set aside.

Take some pad thai sauce and mix it in with your shrimp. Next, with a wok on medium high heat, add in 2 cloves of chopped garlic and stir fry for a few seconds. Add in your shrimp and cook until almost cooked through. Remove and set aside.

Using the same wok, add in two handfuls of the dried noodles. Add in a little bit of warm water plus a ladle of pad thai sauce. Cook until noodles are done to your liking(making sure to stir constantly to prevent sticking). Add half of the shrimp back in and make a well in the center of the wok. Crack two eggs into the middle and wait a minute before mixing. Stir to combine the eggs with the noodles and shrimp. Once done, turn off heat and mix in some bean sprouts. Remove immediately, and place on a serving platter. Garnish with chives, dry roasted peanuts, chili powder or paste, fresh bean sprouts, and lime. Repeat process to make second batch.

Notes:
Do not double recipe for pad thai sauce. You must make the sauce in separate batches if you want more sauce. Once cooked, you may store in airtight container and keep for future use. If you would like more "tang" then you can add more tamarind concentrate. I like to add a generous squeeze of lime at the end, so too much tamarind for me would be overkill. The sauce on it's own might taste strong, but once you stir fry it with the noodles it will be perfect! Remember, it should taste slightly sweet, slightly tangy, and slightly salty! I say, "divided" in the recipe because you must cook everything in batches. In the video below, I show you how to make one batch of pad thai.

Lemongrass and Ginger Stir Fried Crab(Cha Kdam)

Ingredients:

2 FRESH dungeness crabs, cleaned and cut into manageable pieces(my butcher did mine for me)
1 Tbsp of cornstarch
1 stalk of lemongrass, trimmed and finely chopped
3 cloves of chopped garlic
1 small shallot, finely chopped
8 scallions cut into 1 1/2  inch pieces
2 Tbsp of water
Peanut oil

For the sauce:

2 Tbsp of crab soybean paste in oil
1/2 Tbsp of sesame oil
1 Tbsp of good fish sauce(I like the three crabs brand)
1 Tbsp of good oyster sauce(like Lee Kum Kee)
1 Tbsp of sugar
2 tsp of freshly grated ginger

Here's a picture of the crab paste in soybean oil.

This paste is also used in a very popular Vietnamese noodle dish called Bun Rieu. I will post a recipe on that one in the future as well! The brand I used in the video is the only one sold at the Hmart near my house but if you can find the canned ones, those taste even better! Here's one of my favorites and it's actually "minced prawns in spices" and it comes in a little can. SOOOO GOOD!!

Using a nut cracker(or the back of a heavy knife), gently crack your crab claws. This will make sure that they cook evenly with the little crab legs and also makes it easier for you to remove the shells while eating. Coat the crab with cornstarch and set aside. Next make your sauce with ingredients listed above, and set aside. Then with your wok on medium high heat, add in your chopped shallot and cook for 1 minute. Throw in your lemongrass and cook for about 2 minutes. Now, add in your chopped garlic and cook until fragrant. Pour in your sauce mixture and mix well. Add in your coated crabs and toss to coat. Cover with lid and cook for about 5 minutes. Remove lid, stir, and add in your scallions along with 2 Tbsp. of water. Stir again, cover, and cook until crab meat is opaque. Stir often, being careful not to burn the sauce on the bottom of the pan. Serve immediately with a side of white rice!

Easy shrimp and mushroom stir fry

You will need:

1 pound of jumbo prawns, peeled and deveined
1/2 cup of diced white onion
2 green onions chopped(use both green and white parts) plus more for garnish
2 cups of sliced mushroom
3 garlic cloves chopped
1 1/2-2 Tbsp of good oyster sauce(I like the Lee Kum Kee brand)
1 Tbsp of good fish sauce(I like the 3 crabs brand)
1 tsp of sugar
black pepper
1/4 tsp of msg(optional)
1 tsp of cornstarch
1 Tbsp of OMG sun dried tomato balsamic dipping oil(optional)
peanut oil

Put your prawns in a mixing bowl and add in your fish sauce, black pepper, sugar, msg(if using), and cornstarch. Mix to combine and set aside. In a hot skillet set over medium heat, pour in some peanut oil. Add in your onions, a pinch of salt, and cook until translucent. Next, add in your garlic and cook for 15 seconds(or until you can smell the garlic). Then, throw in your prawns and mushrooms and cook until the prawns turn slightly pink. Turn up the heat slightly to get a good simmer. Add in your chopped green onions and oyster sauce. Stir and cook until shrimp is done but be careful not to overcook. Taste check and adjust seasoning as needed. Turn off and remove from heat. Drizzle on 1 Tbsp of OMG sun dried tomato oil. Serve immediately with white rice.

Asian Inspired Caramelized Pork

Here's the thing you guys need to know about me...if I try a dish that I absolutely LOOOVE, than I totally obsess over that dish and will always try to replicate it some way, or somehow. I first had this pork dish at my fav restaurant here in town. I tried to ask the owner for the recipe with NO PREVAIL. Lol. But that didn't stop me from trying to replicate the dish here at home...and you know what...it's pretty damn close, if I don't say so myself!! The only difference is, I don't add any shrimp to my pork but it tastes great with that addition as well! Just be sure to add in your peeled and deveined shrimp into the skillet for the last 10 minutes or so(it all depends on the size of your shrimp). This dish is sweet and salty and tastes best when eaten with plain white rice. I also like to offset it with something sour, so I always make my homemade pickled mustard greens and the recipe can also be found here on my website!

-Sav

You will need:
1 pound of pork shoulder blade cut into tiny bite sized pieces.
1/4 cup of water
1 tsp-1/2 T of mam ruoc(fermented shrimp paste)more or less depending on preference
1 T of Chinese rice wine
1 1/2 T of fish sauce
1 T of oyster sauce
2 1/2- 3 T of sugar
salt
black pepper(use a lot if you like spicy)
peanut oil

Wash your pork shoulder blade and pat dry. Cut into tiny bite sized pieces. Lightly add some salt and black pepper and mix well. Set aside.
Take your water and add your mam ruoc, Chinese rice wine, fish sauce, oyster sauce, sugar and stir to combine. Set aside.
With a non stick skillet on medium high heat, add in some peanut oil. Add your pork and stir fry until they are no longer pink. Turn the heat down to medium low and allow the water to almost fully evaporate(about 10 minutes).
When the meat has slightly browned, stir your reserved sauce one more time and add into your skillet. Let the pork simmer for another 20 minutes(uncovered), until it starts to caramelize and the sauce starts to thicken. Feel free to stir it once or twice while it's simmering away. Serve hot with a plate of rice!!

Notes: I had the idea that some finely minced lemongrass would probably be the icing on the cake in this recipe but I used it all when I made a popular Vietnamese soup(bun bo hue). Next time, I'm def going to add some in and I will let you guys know how it turns out!!

Easy Chicken and Bok Choy Stir Fry

Let's face it...most people think that there just isn't enough time in a day!! If you're crunched on time and craving some restaurant style stir fry, then look no further!! This stir fry is delicious, packed with veggies and protein, and takes 25 minutes to make AND prepare!!

You will need:

10 ounces of chicken thighs cut into bite sized pieces
9 ounces of mushroom chopped into bite sized pieces
11 ounces of baby bok choy(or 5 small bunches)
half of an onion sliced
3 cloves of chopped garlic
1 tsp of freshly grated ginger
1/4 tsp of msg(optional)
1/8 tsp of salt
some black pepper
peanut oil
2 tsp of cornstarch with a little bit of water(you will also add 1 tsp to the chicken while it's marinating).
green onion for garnish
dried red chilis(optional)

For the sauce you will need:

2/3 cup of water
1 T of good fish sauce
2 T of good oyster sauce
1 T of soy sauce
1/2 T of sugar
2 T of rice wine

Make your sauce and set it aside. Meanwhile, chop up your chicken into bite sized pieces. Add 3 T of the sauce to your chopped chicken. Add in your black pepper, 1 tsp of cornstarch, and 1 tsp of ground ginger. Mix to combine and allow to marinade while you work on your veggies.

Wash and pick apart your baby bok choy and set aside. Clean and chop up your mushrooms and set aside as well.

Add in some peanut oil into a hot wok(medium high heat). Throw in your sliced onions. Add in a pinch of salt and cook for 1 minute. Add in your chopped garlic. Cook for 20 seconds or until fragrant. Add in your marinaded chicken. Stir fry until cooked through.

Add in your mushrooms plus a little bit of reserved sauce so nothing sticks to the pan. The mushrooms I use take a little bit longer to cook so if you use a different kind it may cook faster so keep an eye on it. Put the lid back on(turn down the heat a bit) and allow to steam until cooked to your liking.

Remove lid, stir, and then add in your baby bok choy. Add in the rest of the reserved sauce, stir again, and allow to cook uncovered for 1-2 minutes. After 2 minutes, mix 2 tsp of cornstarch(or more if you like more gravy-like)and a bit of water together, make a well down the middle of the wok, and pour the cornstarch in. Mix it well with the sauce, give everything one more big stir, and allow it to cook for one more minute to thicken. Add in some more black pepper if desired and also some dried red chili too!

Garnish it with some sliced scallions and serve hot with some steamed rice!! YUMMY!!! :)

How to make fresh rice noodles/ho fun

To make the noodles you will need:

2/3 cup of wheat flour
1/2 cup of rice powder
1/3 cup of tapioca starch
1/4 cup of potato starch
1/4 tsp of salt plus a pinch
1+ 2/3 cup of water

Combine all the ingredients above and mix well, leaving no lumps before steaming.

You will also need:

Some kind of steamer(get creative, if you don't want to purchase one)
A non stick pan(or two)
A pastry brush
Vegetable oil

Use a wire whisk to blend, making sure there are no lumps. And please remember to give the mixture a quick whisk EACH TIME, before adding to hot, non stick pan in steamer.

*I was able to purchase all of the different types of flour/starch at H Mart(A Korean store). Your best bet is to find a good Asian market for a one stop, shopping trip.

Notes: This batch makes a little more than 1 pound of fresh noodles. Makes about 3-4 servings. If you are doubling the recipe, please make sure to fry your noodles into batches to prevent overcooking. If you like your noodles to be thinner, feel free to steam the mixture using 1/2 cup instead of 2/3 of a cup, for each layer. If using 1/2 cup, your noodles will cook faster, so please keep an eye on them. I recommend, two layers per batch but do more at your own risk. For optimum results, do one layer at a a time, allowing each layer to cool for a few minutes before removing onto cutting board, wipe the non stick pan clean again...and put it back into the steamer to repeat process.