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Laab Kai Jiew (Omelette Salad)
Laab Kai Jiew (Omelette Salad)
Laab is a Northern Thai salad typically consisting of ground meat and mint. In this recipe, an omelette is substituted. It is then tossed with mint, cilantro, lemongrass, cucumber, shallots, and chili flakes. A dressing of lime juice and fish sauce is drizzled over. It is then sprinkled with toasted rice powder, giving it a nice mix of textures. Serve with steamed rice.
Ingredients
- 3 large eggs beaten
- 1 tsp oyster sauce
- 1/2 cup mint
- 1 shallot thinly sliced
- 8 sprigs cilantro
- 2 green onion finely chopped
- 1/2 cup cucumber thinly sliced
- 3” lemongrass thinly sliced
- 2 tsp chili flakes
- 2 tbsp toasted rice powder
- 1 1/2 tbsp lime juice
- 2 tsp fish sauce
Instructions
Toasted Rice Powder
- Add 2 tbsp of dry jasmine or sticky rice to a dry skillet over medium high heat.
- Toast until browned, 2-3 minutes.
- Grind into a powder in a spice blender. Set aside.
Omelette Salad
- In a large bowl, mix together the mint, cilantro, shallots, green onions, cucumber, lemongrass, and chili flakes. Set aside.
- Beat the eggs with the oyster sauce.
- Heat up 3 tbsp of cooking oil in a hot skillet over medium high heat. Pour in the egg mixture.
- Cook for about 3 minutes a side. Thai omelettes are browned and crispy. Remove from the skillet. Dab any grease with paper towel. Cut into chunks.
- Add the omelette to the bowl. Mix with the mint. Mix together the lime juice and fish sauce. Drizzle over the salad. Add 3/4 of the toasted rice powder. Mix.
- Serve with steamed rice. Garnish with the remaining toasted rice powder.
Pineapple Prawn Curry
Pineapple Prawn Curry
Pineapple prawn curry is prepared for special occasions such as Chinese New Years, family reunions, etc. Homemade curry paste using as Malaysian specific shrimp paste called Belacan is cooked until fragrant, then simmered with water, pineapple, then coconut milk. The shrimp are added at the last 2 minutes of cooking. I highly recommend using larger sized shrimp for this curry; at least 16-20ct. Smaller sized shrimp cook a lot faster and end up being over cooked in a curry sauce such as this. The larger ones will stay more tender and less chewy. Serve will steamed white rice.A helpful tip when using turmeric, fresh or powdered, when making a curry paste: unless you want your blender or food processor to be permanently dyed yellow, mix it into the rest of the paste ingredients in a separate bowl.
Equipment
- Food processor, immersion blender, or mortar and pestle.
Ingredients
Curry Paste
- 20 dried arbol chilies seeded
- 10 Chinese shallots
- 5 garlic cloves
- 2 stalks lemongrass bottom 4”, chopped
- 1 tbsp turmeric root grated
- 1 tbsp galangal minced
- 1 tbsp shrimp paste belacan
Pineapple Prawn Curry
- 3 tbsp vegetable oil
- 1 1/2 cups water
- 1/2 small pineapple cut into 1 1/2” chunks
- 1 1/2 cups coconut milk
- 1 lb 16-20ct. shrimp peeled and deveined
Instructions
- Soak the seeded dried chilies in boiling water for 15 minutes.
- Add all of the curry paste ingredients to a blender or food processor.
- Blend until smooth.
- Heat up cooking oil in a large sauce pan over medium high heat. Add n the curry paste. Cook for 3-4 minutes until fragrant.
- Add the pineapple and the water. Simmer for 15 minutes.
- Pour in the coconut milk. Simmer for 5 minutes.
- Add in the shrimp and cook for 2 more minutes.
Sizzling Chicken Sisig
Sizzling Chicken Sisig
I recently just tried chicken sisig at a Filipino restaurant in San Francisco. Holy shitballs it was good! It was brought out on a cast iron pan and served with a heaping mound of garlic rice. I enjoyed it so much that I learned how to make chicken sisig 2 days later at home. Honestly, the only reason that I made the lechon manok recipe was to use the leftover chicken in this sisig recipe. It’s extremely easy to make. While this dish is extremely rich from the liver and mayonnaise, the calamansi juice helps cut through all that fatty goodness.
Equipment
- cast iron skillet
Ingredients
- 1/2 cup vegetable oil
- 4 garlic cloves minced
- 4 cups cooked roast chicken chopped
- 1 tbsp soy sauce
- 1/4 lb chicken livers
- 1 medium white onion finely chopped
- 1/4 cup calamansi juice
- salt and pepper to taste
- 1/4 cup mayonnaise
- 2 serrano peppers thinly sliced
Instructions
- Add a tbsp of cooking oil to a sauté pan over medium high heat. Cook the chicken livers for 3-4 minutes a side. Remove from the pan and let cool.
- Add the rest of the cooking oil to the pan. Sauté the garlic for 2 minutes.
- Add the chopped chicken to the sauté pan. Cook for 4 minutes.
- Season with soy sauce. Cook for another minute.
- Remove the chicken from the pan and place in a bowl. Chop the chicken livers and add in along with salt, pepper, calamansi juice, onions, serrano peppers, and mayonnaise.
- Preheat the oven to 450 degrees. Place a cast iron skillet in the oven and let heat up for 10 minutes. Take out of the oven and spoon all of the chicken mix onto the skillet. Serve immediately.
