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Shrimp and Chili Paste Stir Fry
Shrimp and Chili Paste Stir Fry
It’s getting to be that time of the year where I have an excessive amount of basil in my garden and it needs to be used up sooner than later. Here is the perfect recipe to use that basil. This shrimp and chili paste stir fry is unbelievably flavorful and ready in 10 minutes with prep work and cooking time.
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 3 red bird’s eye chilies finely minced
- 1 lb 16/20 ct shrimp peeled and deveined; tails removed
- 1 1/2 cups asparagus cut into 2” pieces
- 1/2 medium white onion thinly sliced
- 1 tsp sugar
- 1 1/2 cups Thai basil
Sauce
- 2 tbsp thai chili paste
- 2 tbsp chicken stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp fish sauce
Instructions
- Mix together the sauce ingredients. Set aside.
- Heat up cooking oil in a sauté pan or wok over medium high heat. Sauté the garlic and chilies for 1 minute.
- Add in the shrimp in a single layer on top of the garlic and chilies.
- Pour in the sauce. Add in the asparagus, onion, and sugar. Stir fry for 3 minutes.
- Turn off the heat and stir in the Thai basil.
Roast Suckling Pig
Roast Suckling Pig
I started stonedsoup.net back in March of 2019. 2 1/2 years later, we’ve reached recipe #1000. I wanted to do something extravagant for this milestone. What’s more extravagant then a suckling pig? Just about nothing. Suckling pigs are typically slaughtered between 2-6 weeks old. The high amount of collagen in a suckling pig makes the meat rich and tender while it’s encased in it’s crispy skin.Suckling pigs in Chinese culture is a prized delicacy. It is served at weddings, large parties, as well as the celebration of a baby’s first month of life. The pig gets roasted until the skin is golden brown and crispy. Then the entire pig is cut with a cleaver into 2” pieces with the skin attached. It is served with the same type of pancakes you eat with Peking duck, plus hoisin sauce and green onions. While still being on the bone, the meat is so tender that it just slides right off.
Equipment
- Spice grinder
- foil
- roasting pan with rack
- cleaver
Ingredients
- 1 suckling pig 8-10lbs
- 2 tbsp coarse ground salt
- 1 tbsp 5 spice powder
- 1 tbsp fennel seeds
- 1 tbsp Sichuan peppercorns
Accompaniments
- Peking duck pancakes
- green onions
- hoisin sauce
Instructions
- Dry toast the fennel seeds and Sichuan peppercorns in a small skillet over medium heat for 2-3 minutes.
- Grind the fennel and peppercorns in a spice grinder. Mix together with the 5 spice powder and salt.
- Rub the entire inside cavity of the suckling pig.
- Place the pig on a rack upright. Set in the refrigerator overnight to allow the skin to dry out.
- Preheat the oven to 450 degrees. Place the pig on a rack on a baking sheet lined in foil. Wrap the pig’s ears and nose in foil so they don’t burn during the roasting process.
- Toast the pig for 30 minutes. Turn the oven temp down to 350 degrees and roast for 90 minutes. Let rest for 15 minutes before carving.
Carving the Suckling Pig
- Cut off the pig’s head and feet with a cleaver. The pig will be tender enough to almost pull the feet off.
- Cut off the pig’s thighs. Using the cleaver, split the pork down the center of the spine. Chop each side of the body horizontally, then cross cut to get 2” pieces of the suckling pig.
Chicken Machboos
Chicken Machboos
This is the first Bahraini recipe on stonedsoup.net! Like I’ve said before, every country seems to have their own recipe for chicken and rice. Chicken machboos is the Bahraini version and happens to be the national dish. This complex recipe requires quite a bit of ingredients; some you might have to get at an Asian market or a specialty store like the dried limes and rosewater. Lots and lots of steps, but all are fairly easy and well worth the work. Another one pot dish by one pothead.
Servings: 4
Equipment
- Spice grinder
Ingredients
Baharat Spice Blend
- 1 tbsp black peppercorns
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp whole cloves
- 1/4 tsp green cardamom seeds
- 1 cinnamon stick
- 1 tsp paprika
- 1/4 tsp ground nutmeg
Chicken Machboos
- 2 tbsp vegetable oil
- 3 lbs bone in chicken thighs
- 3 tbsp ghee
- 1 large white onion diced
- 1 serrano pepper finely chopped
- 1 tbsp ginger minced
- 6 garlic cloves minced
- 1 tbsp baharat spice blend
- 1 tsp ground turmeric
- 2 roma tomatoes diced
- 3 dried Persian limes holes poked in
- 5 green cardamom pods
- 1 cinnamon stick
- 1/8 tsp ground cloves
- 3 tsp salt
- 2 1/2 cups chicken stock
- 2 cups basmati rice soaked for 15 minutes; washed and rinsed
- 3 tbsp cilantro chopped
- 3 tbsp parsley chopped
- rosewater
Instructions
- Dry toast the whole spices in a small sauté pan for 3 minutes. Add to a spice grinder and finely grind. Mix in the paprika and nutmeg. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken thighs, skin side down.
- Sear the thighs for 6 minutes a side. Remove from the pan.
- Add the ghee to the sauté pan. Reduce the heat to medium and sauté the onions for 10 minutes.
- Add in the ginger, garlic, and serrano. Sauté for 2 minutes.
- Stir in the baharat spice blend and ground turmeric. Cook for 1 minute.
- Place the chicken thighs back into the pan along with the dried limes, tomatoes, cardamom pods, cloves and cinnamon stick.
- Pour in the chicken stock. Bring to a boil. Cover. Reduce the heat to low and simmer for 1 hour.
- Carefully remove the chicken again. Stir in the rice, cilantro, parsley, and salt.
- Return the chicken to the pan. Cover. Cook for 20 minutes until the rice has absorbed all of the liquid.
- Remove the cinnamon stick and cardamom pods.
