• Wonton Soup

    October 17, 2024 Author: Rachel
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    Ingredients:

    • 1 package of firm or extra firm tofu, pressed
    • 2 TBSP chopped ginger
    • 1 bunch green onion, finely chopped
    • 2 tsp. cornstarch
    • 1 1/2 TBSP soy sauce
    • 1-2 tsp. sesame oil
    • Black pepper and salt, to taste
    • 2 tsp. neutral oil
    • 1 egg, beaten
    • 1 package of wonton wrappers
    • Baby bok choy
    • 6 c. vegetable or chicken broth
    • Chili crunch

    Directions:

    1. Tofu: Wrap tofu in towels with a weight on top for 30 minutes to remove the water. After 30 minutes, break a chunk off the tofu and squeeze any remaining liquid out; then in a bowl crumble the tofu. Add the ginger, 3/4 of the green onions, cornstarch, soy sauce, sesame oil, and salt and pepper, to taste and mix to combine.
    2. Heat a skillet over medium heat; when hot, add oil to pan and let oil heat up; then add the tofu mixture and smash the tofu with the back of your spoon/spatula. Cook until the texture can easily form a “meatball” like ball. Set aside to cool. Once the tofu mixture cools, add the egg and mix to combine.
    3. Prepare Wontons: On a platter or plate, sprinkle some cornstarch to prevent sticking. Have a small bowl with water on the ready.
    4. If using a round wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold in half and press the edge tightly to seal (a half moon shape); then bring the right and left sides of the half moon together, dab the edges with water and seal the edges together. Place on platter.
    5. If using a square wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold one point to the opposite point making a triangle; then bring the right and left sides of the triangle together, dab the edges with water and seal the edges together. Place on platter.
    6. Cook Wontons: Bring a pot of water to a boil. Add in some wontons (don’t over crowd) and let boil. Once wontons float, cook for 2-3 minutes. Remove wontons and place on a plate lined with parchment paper to prevent sticking. Repeat.
    7. Prepare Soup: Meanwhile in another pot, bring broth to a boil, and add baby bok choy, and simmer until hot.
    8. Wonton Soup: In an individual bowl, add wontons, ladle in soup broth and bok choy, top with green onions, and chili crunch.

    Wonton Soup:

  • Vietnamese Summer Rolls with Peanut Sauce

    October 2, 2024 Author: Rachel
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    Recipe from Chef Sandy Thana.

    Ingredients:

    Summer Rolls:

    • 3 Ladies’ rice wrappers
    • Green leaf lettuce
    • Cilantro, stems removed
    • Mint, stems removed
    • Filling of choice: julienned cucumber, julienned carrots, julienned bell peppers, tofu, rice noodles

    Peanut Sauce:

    • 1/2 c. vegetable broth
    • 1 c. hoisin sauce
    • 1/2 c. creamy peanut butter
    • 1/4 c. crushed peanuts
    • Sriracha, to taste

    Directions:

    1. Rolls: In a bowl large enough to fit the rice paper, fill with warm water. Dip the rice paper in the water and place the rice paper on a towel or rice wrapper mesh plate. Add the lettuce, cilantro, mint, and whatever fillings you want. Roll from the bottom up using your thumbs to tuck the wrapper into itself. Tuck both sides in and continue rollup up.
    2. Peanut Sauce: In a small saucepan add the vegetable broth, hoisin sauce, and peanut butter and heat until the mixture is completely combined. Serve with crushed peanuts and sriracha.

    Vietnamese Summer Rolls with Peanut Sauce:

  • Vietnamese Vermicelli Bowls – Bun

    September 12, 2024 Author: Rachel
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    Ingredients:

    Chicken Marinade:

    • 1 lb. chicken breast
    • 1 TBSP ginger paste
    • 2 garlic cloves, minced
    • 2 TBSP lime juice
    • 2 TBSP fish sauce
    • 1 TBSP soy sauce
    • 2 TBSP brown sugar
    • 1 TBSP vegetable oil

    Fish Sauce/Nuoc Cham:

    • 4 oz. yellow rock sugar
    • 1 c. water
    • 5 cloves of garlic, smashed
    • 3/4 TBSP chili garlic sauce
    • 1/3 c. fish sauce (3 crabs brand)
    • Juice from 1 1/2 juicy limes and pulp

    Quick Pickled Vegetables:

    • 3/4 c. water
    • 1/2 c. carrots, julienned
    • 1/2 c. daikon radish, julienned
    • 1/2 tsp. salt
    • 1/2 TBSP sugar
    • 1/2 c. rice wine vinegar
    • 1/2 c. white vinegar

    Vermicelli Bowls:

    • Rice noodles, cooked
    • 1 bunch of cilantro, chopped
    • 1 bunch of mint, chopped
    • Iceberg lettuce, sliced
    • 2 Persian/small cucumbers, diced
    • Quick pickled vegetables
    • Grilled chicken
    • Roasted peanuts, chopped
    • Jalapenos, sliced
    • Nuoc Cham

    Directions:

    1. Marinate Chicken: In a Ziploc bag and chicken through vegetable oil. Place in refrigerator for 1 – 24 hours. When ready, remove chicken from marinade and grill or cook as desired.
    2. Nuoc Cham: Heat rock sugar and water in a medium to low heat until sugar is melted. In a small blender/food processor, add the lime juice, half of the sugar water, garlic, and chili garlic sauce and blend/blitz until desired texture (longer for smooth, less time for chunky). In a jar with lid, add the sauce along with the remaining sugar water and fish sauce. Set aside.
    3. Quick Pickled Vegetables: Add veggies and both vinegars to a jar with a lid. In a small saucepan add water, salt, and sugar and heat on medium low heat until salt and sugar melts; stir and then add to jar with veggies and let cool.
    4. Vermicelli Bowls Assembly: To your individual serving bowls, add desired rice noodles, cilantro, mint, lettuce, cucumbers, pickled vegetables, grilled chicken, peanuts, jalapeno slices, and nuoc cham.

    Vietnamese Vermicelli Bowls – Bun:

  • Sesame Chile Fried Egg Rice Bowls

    August 23, 2024 Author: Rachel
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    Adapted rom Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    • 1 c. sushi rice, rinsed
    • 1 1/2 c – 2 c. water (I like 2 c.)
    • Kosher salt
    • 2 big handfuls of spinach
    • 2 TBSP + 1 tsp. sesame oil
    • 1/2 – 1 jalapeno, thinly sliced
    • 2 tsp. sesame seeds
    • 4 eggs
    • 2 tsp. soy sauce

    Directions:

    1. Rice and Spinach: Combine rice, water, and a pinch of salt in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and cook until the liquid is completely absorbed and the rice is tender, 12 – 15 minutes. Take the lid off, and add the spinach on top of the rice and drizzle with 1 tsp. sesame oil and a pinch of salt. Replace lid and steam until ready to eat.
    2. Eggs: Heat the remaining 2 TBSP sesame oil in a large nonstick skillet of medium-low heat. Make 4 egg-size circles in the oil using 1/2 tsp. sesame seeds and 4 slices (or more to taste) of jalapenos in each egg circle; then carefully and slowly crack the eggs directly over the tops of the sesame seeds and jalapeno circles. Seeds and jalapenos slide around a bit. Cover and cook for 2-3 minutes, then drizzle 1/2 tsp. soy sauce over each egg and cook (may replace cover, if desired) until the whites are cooked through but the yolks are still runny, about 1 minute.
    3. Assembly: Divide the rice into two bowls, top with spinach, top each with 2 friend eggs. Tip: cut up the eggs with a fork and knife to cut up the egg ad mix everything together.

    Sesame Chile Fried Egg Rice Bowls:

  • Damn Delicious Fried Rice

    August 3, 2024 Author: Rachel
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    Recipe Adapted from Damn Delicious.

    Ingredients:

    • 1/3 c. oyster sauce
    • 2 TBSP rice wine vinegar
    • 1/4 tsp. crushed red pepper
    • 1 lb. chicken breast or thighs, cut into bite-size pieces or tofu
    • Salt and pepper, to taste
    • 2 TBSP vegetable oil
    • 1 small onion, diced
    • 3 garlic cloves, minced
    • 1 TBSP ginger paste
    • 10 oz. frozen corn, cooked
    • 12 oz. frozen broccoli, cooked
    • 10 oz. frozen peas and carrots, cooked
    • 4 c. cooked (day old) white or brown rice
    • 3 (or more) eggs, beaten

    Directions:

    1. In a small bowl, whisk together oyster sauce, rice vinegar, and red pepper flakes.
    2. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper.
    3. Heat 1 TBSP vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
    4. Add onion to the skillet and cook, stirring occasionally, until tender, about 3-4 minutes.
    5. Stir in garlic and ginger until fragrant, about 1 minute.
    6. Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.
    7. Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.
    8. Push rice to one side of the skillet (or in a separate skillet); add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
    9. Stir in chicken, cooked vegetables, and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.

    Damn Delicious Fried Rice:

  • Thai Chopped Chicken Salad

    April 10, 2024 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    Salad:

    • 1 rotisserie chicken, breasts shredded (about 3 c.)
    • 4 c. Napa cabbage, shredded
    • 1–2 large carrots, julienned
    • 1 c. cucumbers, chopped
    • 2 mangoes, diced
    • 1 c. fresh cilantro, chopped
    • 3/4 c. fresh mint, chopped
    • 1/2 c. peanuts, chopped
    • 1/2 c. green or red onions, sliced
    • 3–4 jalapenos, sliced

    Peanut Dressing

    • 1/2 c. peanut butter
    • 1/3 c. soy sauce
    • 1/3 c. sesame oil
    • 1/4 c. rice wine vinegar
    • 1 lime, juiced
    • 2 TBSP sriracha
    • 2 TBSP sugar
    • 1 TBSP ginger paste
    • 1 garlic clove, peeled
    • 1/4-1/2 c. water to thin to desired consistency

    Directions:

    1. Salad: In a large serving bowl add all the salad ingredients.
    2. Dressing: Pulse peanut butter through garlic in the food processor or blender. Adjust consistency with water.
    3. Assembly: Add dressing to salad and toss to combine.

    Thai Chopped Chicken Salad:

  • Teriyaki Egg Roll in a Bowl

    April 8, 2024 Author: Rachel
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    Ingredients:

    • 1 lb. ground chicken
    • 2 tsp. olive oil
    • 1 onion, chopped
    • 16 oz. coleslaw mix
    • 1/3 c. teriyaki sauce + more if desired
    • 1 TBSP ginger paste
    • 2 garlic cloves, minced
    • Green onion, chopped
    • Sesame seeds
    • Yum yum sauce
    • Serve over rice

    Directions:

    1. Heat a large nonstick skillet over medium high heat; add the ground chicken and cook until no longer pink. Drain the excess grease.
    2. Add the olive oil, onion, garlic, and ginger to the meat and sauté for 2-3 minutes.
    3. Add the coleslaw mix and teriyaki sauce and cook until the coleslaw softens, stirring occasionally.
    4. Serve over rice and garnished with green onions, sesame seeds, and yum yum sauce, if desired.

    Teriyaki Egg Roll in a Bowl:

  • Pineapple Chicken with Coconut Rice

    March 16, 2024 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken:

    • 1 1/2 lb. chicken tenders or breasts, cut into bite size pieces
    • 1/3 c. soy sauce
    • 1/3 c. pineapple juice
    • 2 TBSP brown sugar
    • 2 TBSP ketchup
    • 1 shallot, chopped
    • 4 garlic cloves, chopped
    • 1 TBSP ginger paste
    • 1 pinch red pepper flakes
    • 2 TBSP sesame oil or olive oil

    Pineapple Salsa:

    • 2 c. fresh pineapple chunks
    • 1 shallot, finely chopped
    • 1 jalapeño, seeded (if desired) and chopped
    • 1 lime, zested and juiced
    • 1/4 c. cilantro, minced
    • Honey, to taste
    • Salt to taste

    Rice:

    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste

    Directions:

    1. Marinade and sauce: In bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger paste, and a pinch of chili flakes. Put chicken in a Ziploc bag and pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
    2. Pineapple Salsa: Combine all ingredients in a bowl.
    3. Coconut Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    4. Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
    5. Serve the chicken over rice and spoon the salsa over the chicken.

    Pineapple Chicken with Coconut Rice:

  • Coconut Curry Salmon

    March 16, 2024 Author: Rachel
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    Recipe adapted from Pinch of Yum

    Ingredients:

    Salmon:

    • 1 lb. salmon
    • 1/2 – 3/4 TBSP brown sugar
    • 1 tsp. curry powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. kosher salt
    • 1–2 tsp. olive oil

    Coconut Curry Sauce:

    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • 2 TBSP ginger paste
    • 1 TBSP brown sugar
    • 1 TBSP red curry paste
    • 1 14 oz. can coconut milk
    • 2 TBSP fish sauce
    • 2 limes, zested and juiced
    • 6 oz. spinach, chopped

    For serving: serve over rice and topped with cilantro, basil, and/or mint

    Directions:

    1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
    2. Make your rice: Cook rice according to package instructions.
    3. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). 
    4. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic and ginger paste; sauté for 2 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.
    5. Serve: Place salmon over rice. Cover with sauce and fresh herbs.

    Coconut Curry Salmon:

  • Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

    March 16, 2024 Author: Rachel
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    Recipe adapted from Pinch of Yum

    Ingredients:

    Filling:

    • Olive oil
    • One 14-oz. block extra firm tofu, minimally pressed to remove water
    • 1 can of water chestnuts, chopped
    • 2 c. cooked brown rice or quinoa
    • Butter lettuce, leaf lettuce, or iceberg lettuce for wrapping
    • Top with Yum yum sauce or spicy mayo, chopped peanuts, green onions, and/or crispy onions for topping

    SOS Peanut Sauce:

    • 1/2 c. teriyaki sauce
    • Juice of 1 orange
    • 1/4 c. peanut butter
    • Squirt of Sriracha sauce

    Spicy Mayo:

    • 1/4 c. mayo
    • 1 TBSP Sriracha, or to taste

    Directions:

    1. Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned and then add the water chestnuts. While that’s cooking, whisk up all sauce ingredients in a bowl.
    2. Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so – just enough to get some browning/light caramelization. Season with salt to taste.
    3. Spicy mayo: Mix mayo and sriracha.
    4. Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce or serve atop a bed of lettuce. Top with peanuts, green onions, and/or crispy onions and drizzle with a little extra sauce and yum yum sauce/spicy mayo.

    Tofu and Brown Rice Lettuce Wraps with Peanut Sauce:

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