Tag: southeast asian
Sesame Salt Pork Skewers
Sesame Salt Pork Skewers
Anthony Bourdain once said that the older he gets, the more he craved eating things on a stick. In my case, I believe this to be true. I’m always craving something on a stick or a skewer. These Hmong-style sesame salt pork skewers are extremely easy to make and are ready in 10-12 minutes(in addition to marinating the pork for a day).
Equipment
- food processor
- metal skewers
Ingredients
- 4 green onions chopped
- 4 stalks lemongrass chopped
- 2 tbsp sugar
- 1 tsp black pepper
- 1/4 cup vegetable oil
- 1/4 cup fish sauce
- 2 tbsp honey
- 2 tsp oyster sauce
- 2 lbs pork sirloin sliced 1/4” thick
Garnish
- 1 tbsp sesame seeds
- 2 tsp sea salt
Instructions
- Add the marinade ingredients to a food processor.
- Process until smooth.
- Marinate the pork for 24 hours.
- Skewer 5-6 pieces of pork on each metal skewer. Turn on your oven’s broiler. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 5-6 minutes on each side until a light char forms. Alternatively, you can grill the skewers for the same amount of time.
Kaukswe
Kaukswe
Kaukswe is a popular Burmese yellow curry served over rice noodles with a large variety of toppings. The curry sauce has basic ingredients that you probably all ready have in your cupboard. You can make this curry with or without meat; tofu being an acceptable protein substitute. Kaukswe is also eaten in Thailand and Laos, which borders to the East, using more ingredients indigenous to their cuisine. Burmese kaukswe uses more Indian ingredients, which borders to the West.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion diced
- 6 garlic cloves minced
- 1” ginger peeled and minced
- 10 dried red chilies
- 1 1/2 lbs boneless skinless chicken thighs
- 1/4 cup chickpea flour
- 1 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1 1/2 cups coconut milk
- 1 cup chicken stock
- 1 cup bamboo shoots
- 1/4 cup lime juice
- 14 oz dried rice noodles prepared according to package directions
Toppings
- crispy fried onions
- crispy fried noodles
- crushed peanuts
- cilantro chopped
- serrano peppers thinly sliced
- lime wedges
Instructions
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic, ginger, and chilies. Cook for 1 minute.
- Add in the chicken, bamboo shoots, spices, chickpea flour, and salt. Cook for 5 minutes.
- Pour in the coconut milk and chicken stock. Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes until the sauce thickens.
- Turn off the heat and squeeze in the lime juice.
Cambodian Pork Omelette
Cambodian Pork Omelette
It is definitely an American thing to only eat omelettes for breakfast. But in every Asian culture, omelettes are looked at as a main course and are eaten at anytime of the day. This Cambodian pork omelette is the perfect combination of sweet, savory, and salty. The filling consists of ground pork, onions, green onions, and a small amount preserved cabbage; seasoned with mushroom soy sauce, sugar, and black pepper. Serve this omelette with steamed rice, cucumber, and tomatoes.
Ingredients
- 2 tbsp vegetable oil
- 1/4 large onion finely chopped
- 1 tbsp preserved cabbage
- 1/4 lb ground pork
- 2 tsp sugar
- 1/4 tsp black pepper
- 2 tsp mushroom dark soy sauce plus 1/2 tsp
- 3 large eggs beaten
- 1 green onion finely chopped
Garnish
- cilantro chopped
To Serve
- steamed rice
- cucumber thinly sliced
- tomato thinly sliced
Instructions
- Heat up 1 tbsp of vegetable oil in a nonstick sauté pan over medium high heat. Sauté the onion and preserved cabbage for a minute.
- Add in the ground pork and brown for 6-7 minutes until cooked through.
- Season the pork with the mushroom soy sauce, sugar, and black pepper. Cook for another minute and remove from the pan.
- Beat together the eggs and 1/2 tsp of mushroom soy sauce.
- Heat up the other tbsp of oil in the same nonstick pan over medium heat. Pour in the eggs. Let set for 2 minutes.
- Add the ground pork mixture down one side of the omelette. Top with green onion.
- Fold the other side over the pork.
