Tag: main course
Shoyu Yellowfin Poke Bowl
Shoyu Yellowfin Poke Bowl
Traditional Hawaiian Poke consists of sashimi grade yellowfin or ahi tuna marinated in Shoyu soy sauce, sesame oil; tossed with Hawaiian pink sea salt, raw green and yellow onions, and macadamia nuts. It is served on its own as an appetizer or as a main course over sushi rice. While preparing this dish is actually quite simple, it is extremely important to use the highest quality fish as possible. So if you want sashimi grade, you’re going to have to spend a little money. But this is something that I’d eat for a special occasion. While fresh sashimi grade might taste “better” aesthetically, I prefer to use frozen sushi grade. For it to be frozen sushi grade, the tuna is flash frozen and held below -30 degrees for 15 hours. This would kill parasites in a fish if there happen to be any. Eating fresh doesn’t do this.So if you’re interested in trying to prepare raw fish at home, give this poke recipe a try.
Ingredients
- 16 oz sashimi grade yellowfin tuna
- 2 tbsp shoyu soy sauce
- 1 tbsp sesame oil
- 3/4 tsp hawaiian pink sea salt
- 1/4 cup yellow onion thinly sliced
- 1/2 cup green onion chopped
- 1/8 tsp gochugaru chili flakes
- 1 tbsp macadamia nuts finely chopped
Instructions
- Before even touching the fish, wash and sanitize your cutting board and knife.
- Cut the tuna into 1/4” cubes.
- Mix all of the ingredients together. Let chill in the refrigerator for 10 minutes.
Shakshuka
Shakshuka
Shakshuka is a spicy stewed tomato/pepper sauce containing poached eggs. It is usually garnished with cilantro, cheese, and sometimes sausage. It is always served with some type of toasted bread. Think of this as an African version of huevos rancheros.Shakshuka originated in Northern Africa, specifically Libya and Tunisia. This dish was brought to the Middle East by North African immigrants. It was created out of poverty, being a very inexpensive dish to make. It has become a staple in Israeli cuisine, eaten during breakfast and brunch. There are many different variations of shakshuka all over the Middle East. This particular recipe is how you’d traditionally eat it in Northern Africa and Israel.
Servings: 2
Equipment
- cast iron pan
Ingredients
- 3 tbsp vegetable oil
- 1/2 medium white onion
- 1/2 tsp salt
- 1/2 red or green bell pepper
- 6 garlic cloves minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 14 oz canned diced tomatoes
- 1/4 cup water
- 1/2 tbsp fish sauce
- 1 tsp brown sugar
- 4 large eggs
- cracked black pepper
Garnish
- crumbled cheese
- chopped cilantro
Instructions
- Heat up cooking oil in a cast iron skillet over medium high heat. Add in the onions and salt. Sauté for 4 minutes.
- Add in the bell pepper and garlic. Sauté for 2 minutes.
- Stir in the cumin, coriander, smoked paprika, and cayenne pepper. Sauté for another 2 minutes.
- Add in the canned tomatoes, water, fish sauce, and brown sugar. Bring to a boil, then reduce the heat to medium low. Simmer for 20 minutes.
- Make 4 wells in the sauce with the back of a large spoon. Crack an egg into each well. Turn up the heat to medium high. Cover and let simmer for 5 minutes until the whites of the eggs are cooked.
- Turn off the heat. Garnish with crumbled cheese and chopped cilantro.
Pad Prik King
Pad Prik King
Pad Prik King is a simple stir fry of chicken and green beans in a sweet and spicy red curry paste sauce. This is different than red curry, since there is no coconut milk in this recipe. The addition of a salted duck egg adds a creamy saltiness to the sauce. This meal is ready from prep work to finish in 25 minutes. This also costs about $5 to make for 4 large servings.
Ingredients
- 1 lb boneless skinless chicken breast or thigh sliced 1/2” thick
- 2 tsp fish sauce
- 2 tbsp vegetable oil
- 4 tbsp red curry paste
- 1/2 cup chicken stock
- 2 tbsp palm sugar
- 2 tsp fish sauce
- 8 oz green beans
- 8 kaffir lime leaves julienned
- 1 salted duck egg chopped
Instructions
- Marinate the chicken with 2 tsp of fish sauce for 15 minutes.
- Heat up cooking oil in a large sauté pan of wok over medium high heat. Sear the chicken for a minute a side. Remove from pan.
- Add another 2 tbsp of cooking oil and the red curry paste. Cook for 1 minute.
- Deglaze thepan with chicken stock. Stir in the palm sugar, fish sauce, and lime leaves. Simmer for a minute.
- Add in the chicken, green beans, and salted duck egg.
- Simmer for 6-7 minutes, until the chicken is cooked through and the green beans are al dente.
