Korean Barbecue Marinade

It's about time we got this recipe up here. 

1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup sugar
2 Tbsp minced garlic
2 Tbsp sesame seeds

Mix ingredients together, marinate meat for several hours.  Enough for 3 lbs boneless skinless chicken thighs, maybe more.  Learn how to grill, I don't know what to tell you.  It's very forgiving.

Mam's Korean Spinach Salad

2 - 8 oz packages of spinach
1/2 cup water
2 tsp soy sauce
1 Tbsp sesame oil
1/2 tsp crushed garlic
1 Tbsp sesame seeds

Bring water to boil in a large pot on high, add spinach and reduce heat to medium high. Cook for 3 minutes or until wilted.  Remove from heat and cool.  Once cool, squeeze out excess water.

Add soy sauce, sesame oil, crushed garlic, and sesame seeds.  Let sit for a while to let flavors sink in, but who are we kidding? You're a Heininge, you're probably doing this at the last minute. Serve at room temperature or chilled, or hot because you couldn't wait.

Miang Khum

An explosion of flavor in your mouth! 

This is one of my favorite appetizers to serve especially before an Asian dinner. There are many variations and differing recipes for Miang Khum, but this is how I do it. You will find that it is uniquely different and quite addicting.    

I also like serving this because it's a chance to show off this gorgeous Japanese lacquerware box my mom gave me.  You don't have to have one of these though; at a Thai restaurant we used to frequent, they just handed you a large plate with all the little piles on it for you to have at it. 

INGREDIENTS

--Spinach:  One large bunch

--Peanuts:  1/2 cup

--Chilies:  1-2

--Shallots: 1

--Ginger:  small piece

--Lime: 2-3

--Dried salty shrimp: less than a bag

--Toasted coconut: a handful

--Sweet chili sauce

PREP: 

1.  Spinach:  It's best to buy spinach in a bunch, not in one of the salad packs, because you will need large leaves.  Carefully wash and pat dry each leaf.  (This is pretty much the most time-consuming part of this recipe.) 

2.  Peanuts:  I usually get unsalted dry-roasted peanuts and serve them as is.  You could use salted if you wish. 

3.  Chilies:  I usually use  jalapeños chopped into bits. Traditionally, I think Thai red chilies are used.   

4.  Shallots:  Cut into bits.  I have used red onion also.

5.  Ginger:  Peel and cut into little bits

6.  Lime:  You'll need little bits which include the rind. 

7.  Dried salty shrimp:  Buy this at the Asian market.  I often toast it in the oven or in a pan to make sure it's crispy. 

8.  Toasted coconut:  I usually use big chunks of unsweetened coconut but I'll confess I have used the sugary flaked coconut you get in the baking section of the grocery store. It tastes fine.  Whatever you use, toast it in the oven or in a pan on the stove beforehand. 

9.  Sweet chili sauce:  Traditionally, a plum sauce is to be used and I've made this before.  It's great.  However, since I'm usually in a hurry, I use Sweet Chili Sauce and it tastes divine with the different flavors.  

That's basically it!  Just put it in little bowls or arrange it on a plate however you like.  

HOW TO EAT IT: 

Take a spinach leaf in your hand, put a dab of each item in the middle, then add some chili sauce.  Roll it up and pop it in your mouth all at once to enjoy! 

Steamed Fish with Ginger and Shitakes

I love fish! I'm always looking for new ways to prepare it. This is adapted from a recipe I found in a magazine.

4 – 6 filets Tilapia (or other white fish)
Sea salt
Cayenne pepper
¼ cup fresh ginger, cut into thin strips
1 cups finely sliced shiitakes
2 tablespoons chopped fresh cilantro
4 chopped green onions
2 tablespoons sesame oil
½ cup soy sauce

Bring water to a boil under a metal or bamboo steamer. Sprinkle fish with salt and cayenne pepper; place on top of parchment paper inside steamer. Top with ginger and shiitakes; cover and steam for 15 minutes.

Remove fish and place on serving plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment. In a small sauté pan, heat the sesame oil over medium heat for 1-2 minutes or until smoking. Pour some oil over each fillet to wilt the cilantro and green onions. Drizzle again with soy sauce.

Thai Curry

This is my basic recipe for a Thai Curry. You can use pretty much any curry paste you want although Green Curry and Massuman Curry use additional ingredients. I use this recipe for Red Curry, although this time I used Panang curry paste and it tasted quite similar. Yellow Curry paste is also similar. Feel free to substitute ingredients where you see fit, but you must keep the coconut milk, fish sauce, and curry paste. Anything else will yield very different results. If you use fish, just float the filets on top and cover. It will cook in about 5 minutes and then you can break it up with a spoon.

I used a combination of 1 box tofu and 1 fish filet.

Joe also excels at Thai curries, especially when fish is involved, so he is welcome to post his version(s).


1 medium onion, halved and sliced
1 bell pepper sliced into short strips
1 zucchini, quartered and diced
1 Tbsp garlic-ginger paste
1 tbsp vegetable oil
1 cup mushrooms
2 boneless skinless chicken breasts, diced (or approx. 1 lb of chicken)
2 tbsps red curry paste (or yellow curry paste)
1 tbsp fish sauce
1 can coconut milk (you can use lite coconut milk but you should reduce the chicken broth to ½ cup)
1-2 cups chicken broth (depending on how many veggies you are using or how thick you like your curry)

Sauté your onion, bell pepper, garlic, and ginger in vegetable oil until onion is tender or translucent. Add curry paste and mix.
Add chicken pieces and cook in onion mixture just until chicken turns white on the outside.
Add coconut milk, chicken broth, and fish sauce.
Bring to a boil on high and then reduce heat to medium.
Add vegetables and simmer for 15 minutes. You can increase the heat or simmer longer to reduce the sauce if you like.


Serve with Jasmine rice, garnish with Thai basil or cilantro if you have it on hand, and enjoy!

Rotis (Chapatis)

Ah, the sweet taste of success! I tried making these before because they seemed so easy but they came out flat, dry, and dense. They wouldn't puff up like they were supposed to - I didn't know what I was doing wrong. This time I had more confidence and was determined to get these right. After about 3 batches that went in the trash, I checked out some other recipes and found that they call for chapati flour (not plain whole-wheat flour). I don't what chapati flour is, but I tried using half whole-wheat flour, half all-purpose with some baking soda to make the texture lighter and it finally worked! My technique may have improved too.

Here's my recipe for 4 rotis:

1/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/4 cup water

Combine first 4 ingredient in medium bowl. Add water and stir with your fingers, gathering the dough together and lightly kneading it while scraping the sides. Dough should be slightly sticky. Fill a plate with flour and dredge your dough in the flour. Knead on a countertop a few times till dough is soft and pliable then separate into 4 sections. Roll into balls and set aside. Leave for about 5 minutes. During this time a skillet (a heavy iron one works best) should be heating up on medium heat.

Take one of the dough balls and dip in the flour. Splat against the countertop and roll out with a rolling pin or wine bottle. The dough will probably stick to your pin after a couple of rolls so dip one side in the flour dish again. Splat against the countertop and flip to the other side so both sides have a light dusting of flour. Continue rolling until dough is about 1 mm thick. I think the thinner they are the better they puff.

Splat onto your pre-heated pan. Once you see little bubbles popping up all over flip it to the other side and pat edges down with a spatula. Keep flipping and patting down the bubbles, pushing the air throughout your roti so it puffs up like a ball. Once very lightly browned, remove from heat, brush with ghee or butter and the roti will deflate and be light and fluffy.

This is the original recipe I used. Follow Manjula's technique: http://www.youtube.com/watch?v=jD4o_Lmy6bU

Note: I haven't tried using all whole-wheat flour with the baking powder. If someone feels adventurous, let me know how that works.

Curried Quinoa

Quinoa is a great side dish because it is a complete protein. I use it interchangeably with rice.

1 cup quinoa, rinsed (this removes the bitter taste on the grain)
1/2 tsp chicken bouillon
1/4 tsp turmeric
1/4 tsp gr. cumin
1/2 tsp yellow curry powder
1/4 tsp garlic salt

Bring 2 cups water to a boil in a medium saucepan. Add all ingredients listed. Reduce to low, and simmer for 15 minutes. After 15 minutes, check quinoa and fluff up a bit and then cover and cook for another 3-5 minutes, checking occasionally so the bottom doesn't stick (which it tends to do). If you have a rice cooker you can probably just throw it all in there and cook it just like rice.

Mammy’s Dahl

Mammy's Dahl with Anna's Curried Quinoa (see above)

There are thousands of dahl recipes and this one is very basic and simple. I like it because I can make it with ingredients already on hand; the only fresh ingredient you have to have is cilantro. I don’t mash the lentils like some recipes suggest as I like the dahl chunky. Oh, it also freezes well.

2 cups red lentils* (thoor dahl or masoor dahl)
6 cups water
½ tsp. turmeric
½ tsp. cumin seeds
½ tsp. mustard seeds
½ tsp. crushed red pepper/red pepper flakes
2 Tbs. oil
2 cups chopped onion or 1 bag frozen onion
2 tsp. minced garlic
4 jalapeno peppers (or Thai or Serrano) split lengthwise (with or without seeds removed)**
2 cups chopped tomatoes or 2 cans diced tomatoes (14 oz)
1-1/2 tsp. salt
¼ cup chopped cilantro

Bring lentils, water and turmeric to a boil, then turn the heat down. As it starts to cook it will “foam”; just scoop off some of the foam and discard. You have to check on the lentils as the water could boil down. You may have to add more water but be careful you don’t add too much as then it’ll be too “soupy”.

Meanwhile, in a wok or heavy saucepan, heat cumin seeds, mustard seeds and crushed red pepper in oil until mustard seeds start to pop. Turn the heat down and add onion, garlic and chilies. Fry for about 5 min. until soft.

Add the tomatoes (drain canned tomatoes if using) and cook for a few minutes.

Meanwhile, the lentils should be about cooked. Add the tomato and spice mixture, and the salt, then simmer for a couple of minutes. Turn off and garnish with chopped cilantro. Serve with basmati rice or if you’re watching carbs, a little low-fat cottage cheese.

*You can use yellow split peas if you prefer but you must cook them longer with more water.
**You can buy red lentils at Fred Meyer in the bulk section
*** You can make this hotter if you leave the chili seeds in. You can dice the chilies or just split them lengthwise.
Serve with basmati rice or if you’re watching carbs, a little low-fat cottage cheese.

Mexi-Thai Coleslaw

1 - 16 oz. bag coleslaw mix
3 green onions
1 small bunch cilantro, chopped
1 cup yellow corn kernels (I use frozen)
1 cucumber, peeled, quartered, and sliced
1 small green bell pepper, diced

Dressing:

1/2 cup rice wine vinegar
1-2 Tbsp olive oil
1 Tbsp lime juice
1 tsp cumin

1 tsp chili-garlic sauce

1 tbsp sugar

1/4 tsp salt

Mix all vegetables together and toss with dressing.