Tag: southeast asian
Calamansi Coffee Crumb Cake
Calamansi Coffee Crumb Cake
It’s wake n bake time! And I want some coffee cake. But I want something a little less traditional. I happened to have some calamansi juice and wanted to incorporate that into the recipe instead of having my coffee cake cinnamon based. The cake has the juice in the batter as well as the glaze. This recipe can also be prepared in muffin tins if you don’t have a springform pan.
Equipment
- hand mixer
- springform pan
Ingredients
Cake
- 2 large eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 tbsp calamansi juice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup plain yogurt
- 2 cups flour
Crumb Topping
- 3/4 cup flour
- 1/2 cup sugar
- 1/8 tsp salt
- 1/4 cup butter melted
Calamansi Glaze
- 1 cup powdered sugar
- 3 tbsp calamansi juice
Instructions
Crumb Topping
- Mix together all of the ingredients. Set aside.
Cake
- Beat the eggs with a hand mixer for 2 minutes.
- Beat in the oil and sugar for 2 minutes.
- Beat in the salt, baking soda, and calamansi juice for 1 minute.
- Beat in the yogurt for 1 minute.
- Mix in the flour with a rubber spatula.
- Preheat your oven to 375 degrees. Pour the batter into a well greased springform pan.
- Add the crumb topping over the entire top.
- Bake the cake gor 30-35 minutes. Let completely cool.
Calamansi Glaze
- Mix together the powdered sugar and calamansi juice.
- Pour the glaze over the entire cake.
Pad Kra Pao (Holy Basil Stir Fry)
Pad Kra Pao (Holy Basil Stir Fry)
Chicken basil stir fry is one of the more popular Thai menu items that you wil find in this U.S. But in Thailand, pad kra pao, or holy basil stir fry is considered a street food. Here, you will get big chunks of chicken breast stir fried with Thai basil. The authentic version uses ground chicken and holy basil, which has a similar flavor to Italian basil. It is also topped with a fried egg, which makes this stir fry even better.
Equipment
- mortar and pestle
Ingredients
- 7 bird’s eye chilies
- 5 garlic cloves
- 1 mild red chili
- 2 tbsp vegetable oil
- 1/2 cup long beans cut into 2” pieces
- 1/4 medium onion
- 1 lb ground chicken
- 2 cups holy basil
- fried eggs
Sauce
- 2 tbsp water
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp fish sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
Instructions
- Mix all of the sauce ingredients together. Set aside.
- In a mortar and pestle, pound the chilies and garlic into a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the chili paste for 2 minutes.
- Add in the ground chicken, breaking up all of the clumps. Sauté for 4 minutes.
- Stir in the long beans and onions. Sauté for 4 minutes.
- Pour in the sauce. Cook for 2 more minutes.
- Take off the heat. Stir in the holy basil.
Thai-Style Smoked Pork Sirloin
Thai-Style Smoked Pork Sirloin
I happened to stumble across whole bone-in pork sirloins at the grocery store that I assume were mispriced for $.99/lb. So I hopped on that and bought a couple. $4 a piece; who can beat that?! I wanted to stuff it, roll it, and smoke it. So when I smoked that joint, I thought, hey. Let’s bone out the sirloin and stuff it, roll it, and smoke it. I wanted to do something different with it. I first hammered down the sirloin so it was equal thickness to stuff and roll. I decided to give the sirloin a Thai inspired flavor. The brine contained ingredients that you’d find in a lot of Thai cuisine: palm sugar, lemongrass, garlic, birds eye chilies, lime, shallots, Thai basil. The sirloin was only 3lbs, so it needed no more than 4 hours to brine. I put a layer of shallots and lemon and lime basil from my garden across what will be the inside of the sirloin. I then rolled it up and tied it with butchers twine. I pat it dry and let it rest at room temp for an hour.When it dame time to smoking the sirloin, I preheated my smoked 250 degrees. At the 2 hour mark, I took the temp with a thermometer. For pork sirloin, you want the internal temp to read between 145-150 degrees. It was done at that point. Let the pork rest for at least 15 minutes before slicing. It turned out really juicy and flavorful. It really absorbed a lot of the Thai brining ingredients, giving the sirloin that sweet, salty, savory, spicy, sour essence.
Servings: 4
Equipment
- Meat Mallet
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs pork sirloin
- 2 shallots sliced
- 1/4 cup Thai basil
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup palm sugar
- 1/4 cup fish sauce
- 6 garlic cloves minced
- 3 birds eye chilies chopped
- 2 stalks lemongrass chopped
- 2 shallots sliced
- 1 lime juiced
- 3 bay leaves
Wood Chips
- hickory wood chips
- cherrywood chips
Instructions
- Mix all of the brining ingredients together.
- Brine the pork sirloin for 4 hours.
- I layed out the pork sirloin and hammered it to an equal thickness to roll and tie it. Spread a layer of sliced shallots and Thai basil across the sirloin.
- Roll it up and tie with butchers twine. Pat the outside dry with paper towel and let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the sirloin for 2 hours. Using a probe thermometer, pull the pork once it reaches an internal temperature of 145-150 degrees.
- Let rest for at least 15 minutes before carving.
- Slice into 1/4” thick slices.
