Wednesday, September 26, 2007

Chicken and Rice with Soybean Sauce (Kao Mun Gai)

1 whole chicken (boiled)
1 tbsp minced garlic
2 tbsp oil
1 tsp salt
1 tsp pepper powder
1 cup uncooked brown rice or any rice
1 gourd or radish (cut into pieces)

Soybean Sauce
2 tbsp gingers (minces)
2 tbsp minced garlic (as desire)
2 tbsp soy bean paste (find in Asian grocery store)
2 tbsp sweet soy sauce
2 tbsp soy sauce
2 tbsp lime or lemon juice
2 tsp sugar
1-2 tbsp minces red Thai chili (optional)
Fresh cilantro leaves and cucumber for garnishing

Chicken and Soup:
Put a whole chicken in a big pot cover with water and put gourd or radish, salt, pepper and soy sauce. Let it boiled. While the chicken is boiling you may see some bubble stuff, scoop it with a spoon and throw that part away. After the chicken is cooked, remove the chicken from the pot. Slice the chicken into pieces and wait for the rice. Keep the soup in the pot for later. You will need the soup to cook rice and to have it as a soup a long with the dish when you serve.

Wash the rice. Heat the oil in a large non-stick pan over medium-high heat and add garlic. Fry it until the garlic turned golden color then add rice. Stir-fry for a few more minutes. Put the rice in a rice cooker or a pot. Add chicken broth or soup (the broth from the whole chicken.)

Mix well all the sauce ingredients together.

Put rice on a plate and add chicken pieces on the top. Garnish with fresh cilantro leaves and pieces of cucumber. Put the sauce in a little bowl and soup in another little bowl. Serve.

I do like a lot of sauce on my rice and chicken and if you do too then you may want to double the sauce recipe. Enjoy.

Sunday, September 23, 2007

Taco Soup

My son loves this dish. I love it too.

1 can (15oz) black beans, rinsed and drained
3 cups fresh tomatoes (diced)
2 cups zucchini
1 cup frozen sweet corn
2-3 tbsp olive oil
1/3 cup onion
2 cloves garlic
3 tbsp taco seasoning
4 cups low-sodium chicken broth
Diced cooked chicken (optional)
Tortilla chips (optional)

Heat the oil in a pot over medium high heat then add garlic and onion, stir-fry for a few minutes. Add chicken broth, all vegetables and taco seasoning. Cook until it is done. Serve with cooked chicken and tortilla chips.

Monday, September 17, 2007

Zucchini Nacho

I did not know what I was going to cook for my husband the other night. I saw zucchini in the freeze, and I came up with this recipe. He liked it. Tell me what do you think!

2 zucchinis (cut into long pieces)
1/2 cup slice onion
1 tbsp oil
1 tsp taco seasoning
3/4 cup Monterey Jack cheese (more as desire)
1 cup tortilla chip or corn chip
Guacamole, Salsa or Sour Cream (as desire for side dish)

Heat the oil in a pan over medium high heat then add onion and zucchinis. Stir-fry then add taco seasoning. Stir-fry until it is cooked. Remove from the heat. Turn the oven on broil, Low heat. Put chip in the oven safe dish and top with vegetable stir-fry then top with cheese. Put the dish in the oven until the cheese melted. It will not take that long. Remove from the oven and serve with guacamole, salsa or sour cream.

Saturday, September 15, 2007

Stir-Fry Pumpkin with Pork and Egg

This dish is very simple and full of nutrition. Stir-Fry Pumpkin with Pork and Egg is one of my childhood dishes. I made this for my son tonight, and he ate everything. You would not find this in a Thai restaurant. Let me know what do you think.

1/3 cup pork
1 egg
2 cup pumpkin (cut into small pieces)
1-2 cloves garlic
2-3 tbsp soy sauce
2 tbsp vegetable oil

Heat the oil in a pan over medium high heat then add garlic then pork and an egg. Stir-fry then add pumpkin and soy sauce. Stir-fry until it is cooked. Remove from the heat and serve with rice.

Monday, September 10, 2007

Beef Stir-Fry with Red Curry

I had to go to a meeting tonight, and I had to cook something fast. This dish was very fast and easy. I also like the taste. Really Good!

1 cup beef (slices)
1 tbsp Thai red curry paste
1 tsp sugar
2 tbsp soy sauce
2-3 tbsp vegetable oil

Heat the oil in a pan over medium high heat. Add red curry, stir it until the oil begins to separate out. Add beef, sugar, and soy sauce. Stir-fry until done. Remove from heat and serve.

Monday, September 3, 2007

Grilled Fresh Vegetable Sandwich

We have too many vegetables these few days. I also did not feel like cooking anything that too complicated, so I came up with this recipe. It is pretty good. You try it and let me know what do you think.

Grilled Fresh Vegetable Sandwich

- Sour dough bread or French bread or any kind of bread
- Vegetables such as zucchini, sunburst squash, red bell pepper, green bell pepper, egg plant (grilled)
- Pesto sauce (optional)
- Swiss cheese, provolone cheese or cheddar cheese (as desire)

Preheat oven 350. Cut the bread in half and spread the sauce and top with cheese. Add grilled vegetables and top with cheese and another half of bread. Cover the sandwich with aluminum foil and put it in the oven until the cheese melted. Serve alone or with soup.
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