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Pad Thai August 6, 2015

Filed under: Asian,Chicken,Noodles — delishuss @ 9:52 pm
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My friend sent me a random text this evening. The fact that she sent me a text wasn’t random but the content was; she asked me what I was having for dinner. I have been trying out http://www.taste.com.au 30 days of healthy recipes. Tonight’s recipe was a stir-fry with tofu and quinoa. I wasn’t really feeling it. I’m not wild on tofu, I just kind of think it’s a nothing food. Possibly, if it was deep fat fried then it might be good. Message me if you have any nice recipes with tofu and maybe I will be converted.

After walking around the supermarket trying to decide what to eat, I arrived at Pad Thai. After all my complaining about tofu, I included it in this dish :-). It kind of made it a bit more silky but disappeared really.

This turned out great, if I do say so myself. I wolfed it down. It’s quick to make, you just need to get everything organised before you start. Otherwise, you will be back and forth to the cupboard if you are anything like me. Enjoy.

Serves 1-2

Takes about 25-30 minutes to make all up

Ingredients

100g flat noodles (pad thai)

100g chicken breast, chopped into slivers

50g tofu (I used one that was of medium firmness)

30g scallions/green onions, sliced diagonally

1 egg, beaten in a bowl with salt and pepper to season

1 bulb of bok choy, chopped

1 clove of garlic, minced

2 tablespoons of soy sauce

2 teaspoons of sambal or minced chilli

The juice of half a lime

1 cube of palm sugar

1 teaspoon of fish sauce

50g chopped peanuts

2 tablespoon of chopped coriander

2 tablespoon of oil (for Asian cooking they recommend that you use normal cooking oil, peanut oil would be good with this but I didn’t have any in stock.

Salt and pepper to season

Method

  1. Add the noodles to a heat proof bowl and pour over boiling water until they are covered. Add a pinch of salt. Set aside while you get on with the stir-fry.
  2. Add the sambal, lime juice, soy sauce, fish sauce and palm sugar to a bowl. I grate in the palm sugar so that it dissolves quicker but you could just chop it finely if you prefer. Add the chicken and marinade for 5 minutes or so.
  3. Heat a frying pan and add nearly all of the oil. Add the chicken and cook for 5 minutes turning in between to cook on both sides. Stir in garlic and fry for a minute. Add the bok choy, tofu, onions and half of the nuts.
  4. While those are cooking, heat another frying pan and add the remainder of the olive oil. You will want to make an omelette with the egg. Pour the egg in the pan and roll it around so that the egg covers the base of the pan. Cook for 2 minutes, chop it up with the edge of your spatula or spoon making sure that it’s cooked through. Set aside for a minute
  5. Drain the water off the noodles and then add to the stir-fry and stir through. You can add some of the marinade mixture if it’s a little dry.
  6. Stir in the omelette.
  7. Serve with a sprinkle of coriander and the remainder of the nuts.
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Warm Thai Pork Meatball & Noodle Salad November 25, 2013

This is a great recipe. It’s filling and flavoursome. Salads can be so boring but not this one. It’s from a Weight Watchers magazine. Love it.

Serves 4

Ingredients

400g lean pork mince

1 tbs Thai red curry paste

1 1/2 tbs lime juice

2 tsp brown sugar

2 garlic cloves, crushed

1 long fresh red chilli, finely chopped

200g dried rice noodles

640g pineapple, peeled, cored, cut into wedges

1 cup (80g) bean sprouts

2 celery sticks, thinly sliced diagonally

2 green shallots, thinly sliced diagonally

1 cup fresh coriander leaves

1/2 cup fresh mint leaves, torn

1 tbp sunflower or canola oil

Method

1. Combine the mine and curry paste in a medium bowl. Roll the mixture into 20 balls.

2. To make the dressing, combine the dish sauce, lime juice, sugar, garlic and chilli in a small bowl. Stir until the sugar has dissolved.

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3, Cook the noodles following the packet instructions. Drain. Cool under cold water and drain. Place the noodles in a large bowl with the pineapple, bean sprouts, celery, shallot, and three quarters of the coriander and mint.

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4. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning occasionally, for 8 minutes or until browned and cooked through.

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5, Add the meatballs to the salad. Drizzle with the dressing and toss to combine. Divide the salad between serving bowls and sprinkle with the remaining coriander and mint.  http://www.pinterest.com/grainiac/recipes/

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Asian Style Chicken Salad October 13, 2013

Filed under: Asian,Chicken,Salads and Dressings,Uncategorized — delishuss @ 6:56 am
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I saw this recipe in the Woolworths Fresh store magazine. I think it’s really tasty and simple to put together but before you start the chicken needs to be marinated for 30 minutes. It’s worth doing to be honest because it infuses the flavours and also makes the meet more tender. This recipe is great if you are looking for something nice and light in the evening.

Serves 4

Ingredients

275g sachet of sweet chilli stir fry sauce. I used a Blue Dragon one with garlic in it.

1 large lime, juiced

600g free range chicken breast stir-fry strips

Spray oil

1 tsp vegetable oil

2cm piece ginger, peeled and grated

1 garlic clove, crushed

350g Ready to Stir-fry Asian Leaf Blend

1/2 bunch coriander

1 tbsp. soy sauce

1 red chilli, sliced

Method

1. Combine sauce, lime juice and soy sauce and chicken in a bowl. Cover and stand for 30 minutes.

2. Spray a chargrill pan with oil. Place over a medium-high heat.

3. Reserve marinade and cook chicken strips, in batches, for 1 minute on each side or until golden brown and cooked through. Transfer to the bowl.

4. Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook for 1 minute. Add reserved marinade and bring to the boil. Simmer for 5 minutes.

5. Divide leaf blend between serving plates. Chop coriander and sprinkle over leaves. Top with the chicken. Drizzle with sauce. Sprinkle over chilli. Serve.

 

Chicken with Peanut Lime Coconut Sauce November 14, 2012

Filed under: Asian,Chicken,Favourites — delishuss @ 3:51 am
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I’m now addicted to Pinterest, if you haven’t used it yet be warned, many’s an hour will dwindle by on this. I came across this recipe on it and tried it (http://www.familyfreshcooking.com/2011/02/03/chicken-with-coconut-lime-peanut-sauce-recipe/). It’s a cracker, loved it. I think it would be hard to get as good a dish in an Asian restaurant. This is my kind of grub. Give it a go.

Ingredients

Sauce

  • 1/2 cup [light unsweetened Coconut Milk
  • 1/2 cup natural Peanut Butter (I like crunchy)
  • 1 tablespoon Thai Red Curry Paste
  • Juice from 1 Lime (about 1 tbs lime juice)
  • 1 tablespoon Soy Sauce or Tamari
  • 2 tablespoons Fish Sauce
  • 2 teaspoons Toasted Sesame Oil
  • Pinch of the following:
  • Cracked Black Pepper
  • Cinnamon
  • Cayenne
  • Stevia to taste, or your favourite natural sweetener

Chicken

  • 2 pounds Chicken Breast, cut into 1 inch pieces
  • 1/2 cup diced Onion
  • a few Garlic Cloves, chopped
  • 1 teaspoon unrefined Coconut Oil
  • 1 cup chopped Asparagus Spears, cut into 1 inch pieces

Optional Garnishes

  • Chopped Cilantro
  • chopped Peanuts
  • Green Onion
  • toasted unsweetened Coconut Flake
  • Srirach sauce (no idea what this is, so didn’t use it)

Method

Sauce
  • In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken
  • Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce, rice and garnishes mentioned above.