Tag: main course
Mie Goreng
Mie Goreng
Mie goreng simply translates to “fried noodles.” The protein and vegetables are completely interchangeable. The noodles, eggs, sauce, tomatoes and green onions are not. The most important thing to do in this recipe is to prep all of the ingredients before starting the stir fry. You won’t have time to do it as you go since the fried noodles only take 10 minutes to prepare.
Ingredients
- vegetable oil
- 5 garlic cloves sliced
- 1 large shallot diced
- 3 Thai chilies finely chopped
- 1 lb sirloin tip thinly sliced into strips
- 1 cup carrots julienned
- 1 cup cabbage chopped
- 1 bunch kale chopped
- 2 large eggs beaten
- 1 lb Chinese egg noodles
- 1 large tomato cut in half; thinly sliced
- 3 green onions chopped
Sauce
- 2 tbsp kecap manis
- 1 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sambal oelek
- 1/2 tbsp sesame oil
Instructions
- For a recipe as such, prep all of the ingredients before you start the stir fry. Chop your veggies. Cook your noodles. Beat the eggs. Marinate the beef in a little soy sauce. Mix all of the mie goreng sauce ingredients together.
- Heat up 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Sear the beef for 1 minute per side. Remove from the pan.
- Add 2 more tbsp of vegetable oil. Sauté the sha, garlic, and chilies for 1 minute.
- Add in the carrots, cabbage, kale, and 1 tbsp of the sauce. Sauté for 2 minutes.
- Move the veggies to one side of the pan. Pour in the beaten eggs on the other side. Let set for 30 seconds.
- Fold the veggies over the top off the eggs and scramble.
- Add in the noodles, beef, and the sauce.
- Coat the noodles in the sauce and fry for 2 minutes.
- Turn off the heat. Stir in the tomatoes and green onions.
Indonesian-Style Chicken Satay
Indonesian-Style Chicken Satay
Chicken satays are a quick, low maintenance appetizer that can double as a meal. If eating as an appetizer, I recommend using small 8” skewers; using 2 pieces of chicken pet satay. If you are going to eat these as a main course, go all out and skewer the chicken on metal kabob skewers. I will put 4-5 pieces of chicken on each satay. You can broil or grill the satays gor 5-6 minutes a side. Serve the satays with the peanut sauce.
Equipment
- skewers
Ingredients
- 3 tbsp light soy sauce
- 3 tbsp tomato sauce
- 1 tbsp peanut oil
- 3 garlic cloves minced
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 2 lbs boneless skinless chicken breasts cut into 1/2” thick strips
Peanut Sauce
- 1 tbsp vegetable oil
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 1 cup water
- 1/2 cup chunky peanut butter
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken for at least 4 hours, preferably overnight.
- Turn on the oven’s broiler. Skewer up the chicken on metal skewers. Place of a broiling rack.
- Broil for 5-6 minutes per side.
Peanut Sauce
- Heat up vegetable oil in a small pot over medium heat. Sauté the onions and garlic for 3 minutes. Add in the peanut butter, water, soy sauce, and sugar.
- Simmer for 5 minutes. Stir in the lemon juice and take off the heat.
Ground Pork Curry
Ground Pork Curry
Many Asian cultures have their version of a ground meat curry. This recipe is a Japanese version using Golden curry cubes; the same used in Japanese curry. But this type of ground meat curry is closer to an Italian ragout in appearance; just with Japanese flavors. You can use any type of ground protein; beef, chicken, turkey, lamb, or even impossible meat substitute. I’m always partial to ground pork. You can serve the curry over steamed rice or noodles. Both are equally good. To make this curry even better, top with a poached egg.
Ingredients
- 2 tbsp vegetable oil
- 1 lb ground pork or any ground protein of your liking
- 8 garlic cloves minced
- 3 tbsp ginger minced
- 1 medium carrot finely chopped
- 1 medium onion finely chopped
- 1 cup chicken stock
- 1 1/2 cups water
- 4 oz Golden curry cubes
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
- cayenne pepper to taste
- poached eggs 1 per serving
Garnish
- parsley finely chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Brown the ground pork for 6-7 minutes.
- Add in the carrots, onions, ginger, and garlic. Cook for 4 more minutes.
- Pour in the chicken stock, water, curry cubes, ketchup, and Worcestershire sauce. Bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
- Season with salt, pepper, and cayenne to taste.
