Massaman Curry(semi-homemade)

Curry shouldn't have to be a pain in the ass!! This recipe is EASY, DELICIOUS, and no one has to EVER know that it was semi-homemade! Your secret is safe with me! :)

You will need:
4 cans of pre-made Massaman Curry(Hmart sells them)!
2 pounds of diced chicken thighs
some fried tofu(optional)
1 onion sliced
1 can(16.9 ounces) of young coconut water. DO NOT USE COCONUT MILK.
1/2 a can of(11.5 ounces)pineapple juice
4-5 large carrots in large chunks
4-5 golden potatoes in large cubes
2 big handfuls of petite green beans(trimmed)
1 T. of palm sugar
1/2 tsp of msg(optional)
1/2 tsp of salt
black pepper
1 tsp of tamarind powder
1/2 T. of Knorr brand(no msg added), roasted chicken base(I purchased from Cash and Carry)
peanut oil

Open up your canned curry and remove any lime leaf if you see them. The curry in the can will look like it separated but that's normal. Once you puree it, it will no longer look like that! Lol. Place the curry into a blender and puree until smooth. Set aside. Add some peanut oil into a large, hot, stock pot. Add your sliced onion, some salt, and cook for a few minutes. Add in your chicken, stir, and cook until most of it is no longer pink. Add in a pinch of salt and some freshly grated black pepper. Then, pour in your coconut water and 1/2 a small can of pineapple juice. Stir to combine. Pour in your reserved pr-emade curry and mix well. Toss in your chunks of carrot and let the soup come to a boil. Cover and reduce heat slightly and allow to simmer for 15 minutes. Remove lid and carefully add in your potatoes. Add in your palm sugar, salt, roasted chicken base, tamarind powder, and msg if using. Stir and allow soup to come to a boil once again. Reduce the heat, cover, and allow to simmer until carrots and potatoes are cooked through. Add in your green beans, cook for 7 more minutes or until cooked through. If you are using tofu, add in your tofu in the last 20-30 minutes of cooking time. Taste check, and add additional seasoning if necessary. Serve warm over rice or with some french bread.

Notes: This curry is thick because that's how my husband likes it! He prefers to take some slices of french bread and dip it into the soup and devour the bowl until the fat lady sings(ME)!! If you prefer your soup less thick, just add more coconut water and adjust seasoning, accordingly. Soups taste even better the next day, so if you have the time, I would suggest that you make this curry the night before--just reheat it the following day! Also, this recipe makes quite a bit of curry so feel free to cut recipe in half.

Chicken Adobo

You will need:
9 drumsticks(or a little over 2 pounds of chicken)
2 bay leaves
2 cups of water
peanut oil

To marinade the chicken you will need:
1/4 cup of vinegar
1/4 cup of soy sauce
1 Tablespoon of freshly grated ginger(or more depending on preference)
1/4 tsp of salt(you may need to add more later)
3 T of palm sugar(may use sugar)
1/4 tsp of msg(optional)

Marinade your chicken for a couple of hours(preferably overnight). Take the chicken out of the fridge and bring to room temp. With your wok on medium high heat, add some peanut oil and carefully add your chicken, along with the juices. Fry chicken for about 3 minutes, turning often, then add in your 2 cups of water and your bay leaves. Let it come to a rolling boil and remove any scum that rises to the surface. Turn the heat down to medium low, cover with lid, and allow to simmer for 25 minutes. After 25 minutes, remove lid, turn the heat up a bit, and cook until sauce has reduced, about 30 more minutes. Meat should be tender, and falling off the bone. Taste check. You should get a good cross between salty/sweet and tangy!! Add more soy sauce, sugar, or vinegar if needed!

Green Tea and Melon Slushie Drink

This green tea and melon slushie is a real crowd pleaser! I saw a recipe in a Food Network Magazine for a melon slushie drink with a hint of green tea in it and knew I had to try out the recipe. The drink was only "ok" so I've tweaked the recipe to make it taste like a green tea slushie and now I JUST LOVE IT!! I can easily get into all the wonderful health benefits of green tea, like how it's rich in antioxidants that can protect you from cardiovascular disease and blah, blah, blah, but since I have only 15 minutes left before I have to leave for work, feel free to google that shit. :)

Love,
Sav

You will need:
1 1/2 cups of water+3 T of water
2 bags of green tea(I prefer the Kirkland brand from Costco)
2 T of sugar plus 1 tsp of sugar
2 tsp of matcha green tea powder(or more if you prefer)
1 inch piece of ginger, peeled and thinly sliced
3 cups of chopped honeydew melon
about 16 ounces(or 1 liter)of gingerale
1/4 cup of fresh lemon juice
8 pieces of fresh mint leaves

Bring 1 1/2 cups of water to a simmer on medium heat. Remove from heat, add the tea bags, and allow to steep for 5-7 minutes. Remove the tea bags and allow tea to come to room temperature.
Chop up your honeydew, place into ziplock baggy, flatten out the fruit, and then place into freezer overnight.
Meanwhile, bring the remaining 3 T of water, 2 T sugar, and ginger to a simmer in a saucepan over medium heat. Stir the mixture until the sugar dissolves(at least 2 minutes). Remove from heat and allow to cool then discard ginger. Stir the ginger syrup into the tea. Stir to combine and then pour into ice cube trays and freeze overnight as well.
Combine half each of the ice cubes(7 cubes), frozen honeydew, gingerale, lemon juice and mint into blender. Add in 1 tsp of of sugar and 1 tsp of matcha green tea powder and puree until smooth. Add more ginger ale as needed. Divide between two glasses. Repeat to make 2 more drinks.

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!!! :)