My mother gave me a handful of scallions from her garden and I decided to make scallion pepper sauce with it.
These were so pretty I just wanted to look at them all day, however, I didn’t want them to go bad so I had to do something quick with them. I also couldn’t think of anything else to make with them since I don’t have a lot of food in my fridge at the moment. With hot pepper sauce, I could freeze it for later.
I had an extra bag of frozen Thai peppers in the freezer and some leftover cilantro from pho last week so they went into the mix. If I didn’t have frozen peppers, I would have used dried peppers.
I chopped everything up.
And used a mortal and pestle to mash it all up. I also added salt, fish sauce, and lime juice.
This made about a cup and a half.
I put most of it in a container to freeze for later and put a little aside for the next few days.
But, my daughter and her boyfriend stopped by and her boyfriend loved it so I sent him off with a little bit. I told him he could always come back for more.
Eating up what’s in the pantry so I could make room for other dry and canned products. I’ve had these pho noodles for about six months and because herbs don’t last very long, I figured I could use up the herbs this way.
This pho is really easy to make. I pretty much boil any kind of beef (normally, I’ll use ox tail but they were out) then add beef broth and a few shakes of star anise powder along with some salt and pepper. If I have lemongrass, I’ll cut some up and throw it in there. That’s pretty much it. This is how my youngest likes her pho (with no herbs or hot sauce). She says I make the best homemade pho. She also says, I make the best kapoon, spaghetti, baked breaded chicken, baked salmon, scrambled eggs, etc.
I’ve been wanting to try dumplings with a really hot chili sauce for some time now all because of the food pics on Instagram. Earlier this week, I bought frozen veggie and chicken dumplings from the grocery store to try it out with the chili sauce I made following a recipe I Googled. It was pretty easy to make: combine dried crushed hot peppers and non-aromatic oil in a pan over medium heat for a few minutes. Let cool completely and jar. I had the dumplings with the chili oil and a bit of soy sauce (pictured). It was really tasty. Today, I made more and added dried shallots. It was even better. I’d say, this is one of the simplest and quickest tasty food ever.
In the past I’ve posted about laab before but it’s one of my favorite asian dishes so I thought I’d take new photos and share my process a little differently.
Laab is a spicy chicken, beef, pork, or fish dish usually eaten with lettuce and/or rice. The main spices used to create the flavor are: hot peppers, lemon grass, ginger, galanga, and roasted uncooked white rice. It can be time consuming chopping and roasting the rice and all and sometimes I don’t mind doing that but when I’m short on time or I’m just craving laab way too much, I reach for the seasoning mix. You can buy this mix at pretty much any Asian market.
Fresh ingredients. Top clockwise: chopped mint leaves, chopped cilantro, thinly sliced shallots, chopped scallions and limes. I tend to add more lime juice in mine than necessary. One lime should be enough for 1 lb. of meat but I used two.
Boiled chicken. Allow the cooked chicken to cool a little before chopping it up to small pieces. You can also use ground chicken (or other ground meats) and sautee in a pan with a bit of vegetable oil. I prefer it boiled because it’s healthier and less oily.
Use a pestle to mash it. I do it directly in the bowl where all the ingredients will go in.
Add the laab mix, the herbs, squeeze in the lime juices, and add a teaspoon or two of fish sauce (not shown). I also add a tablespoon of reserved chicken broth so that it’s not too dry.
Mix well and done.
This is a very spicy salad so have it with a large glass of water.
I tried my hands at making Cuban chicken and it turned out pretty good. I first had it during the family cruise last year to the Bahamas and totally fell in love with it. I found a recipe online but it required way too many ingredients and I remembered the flavors to be very simple yet very delicious.
It was simple to make. For the spices, I basically used cumin, paprika, cayenne (for heat so just a pinch or two), black pepper, bay leaf, and salt. I’ll tweak it some more before sharing a recipe. If you want the recipe I found online (and have not tried yet), it is here.
I ended up making that pepper sauce mentioned, here. Growing up we always had some type of pepper sauce to dip in with our food and as I got older it’s just become a norm. The pepper sauce in the photo is made of all fresh ingredients. I made quite a lot and it’s lasted me a whole week. I even gave some to my sister when she came over and she loved it!
Here is the recipe:
2 Large tomatoes
2 Garlic cloves, chopped
10 – 20 Thai peppers
1 Cup chopped scallions
1/2 Cup water
Juice from one lime
Boil the tomatoes and Thai peppers together for about 5 minutes. Drain and let cool.
Peel the skin off the tomatoes and remove any hard parts. Cut the tomatoes into small cubes. Remove the stems from the peppers and give it a rough chop.
Using a mortar and pestle, mash the peppers, garlic, and scallions together with a little
salt until well blended. Scoop into a bowl. Next, mash the tomatoes until you get the consistency you like. Then, pour it into the bowl with the peppers, garlic, and scallions. Stir to mix all the ingredients. Add the water, lime juice, a little bit of fish sauce, and a
pinch or two of sugar. Stir and you’re done.
You can use a blender in place of a mortar and pestle. Instead of 1 cup scallions, you can reduce it to about 1/4 and add 1/4 chopped cilantro and 1/4 mint (-/+ as you like). You can also make this sauce without tomatoes.
I’m not sure if a friend gave this Tandoori chicken seasoning mix to me or if I bought it. Anyway, I thought I’d share my thoughts on this product.
The instructions were pretty simple and easy to follow. Instead of cutting the thighs in half, I sliced them into little cubes. And, I actually baked for about 30 minutes just because when I had checked at 20 minutes, I thought the juice from the chicken cubes were still a bit pink. My 3-year-old eats it so I like to be on the safe side. I was afraid it would be a little dry but it actually wasn’t.
I loved the way the tandoori made the house smell. I’ve had pretty good tandoori before so I didn’t think this powder mix was that good but it was decent. The sauce over the rice was really tasty. In the photo, I didn’t put much of the sauce but afterward, I packed it on. Any ideas for really good homemade tandoori? Let me know. ♥
Late last year my sister and I had this idea that we would blog about Mom’s cooking but we never had the time so I’m going to talk about it here instead.
Mom used to make these wonderful tasty flat cakes I used to stuff my face with. She used very basic ingredients: flour, sugar, milk, egg and water. That was about it. Then she would fry it in a pan in vegetable oil until they were golden yellow. Sometimes she’ll mash some banana’s and stir it into the mix and that was also really good. The flat cakes tastes exactly like a flattened version of the funnel cake. My sister and I attempted Mom’s recipe not too long ago and it turned out great. I made a strawberry jam to go with it and oh my…it was so yummy! The combo of mildly sweetened flat cakes with the sweet and sour from the strawberry jam is like fireworks in the mouth.
Recipe: Mom’s Flatcakes
2 cups flour
1 cup sugar
1 cup milk
1 cup water
Mix everything. Heat up the frying pan with enough oil to submerge the mixture. Use a measuring cup and scoop up 1/3 of the mixture into the pan. They will flatten out as they hit the oil and float as they are cooked. A medium pan should fit about 4 scoops. Cook on each side for about 2 minutes until golden yellow.
Strawberry Jam Recipe
Note: This is a really quick and simple strawberry jam. I make it liquidity purposely but you can add less water if you want it thicker.
2 cups of sliced strawberries
2 cup sugar
1 cup water
1/2 tsp vanilla extract
Mix everything together over high heat stirring often. Allow the strawberries to soften…about 15 to 20 minutes. Let jam cool before using. Store leftovers in a glass container in the fridge. ♥