Tag: southeast asian
Pineapple Fried Rice
Pineapple Fried Rice
If you really want to impress guests over for dinner, I recommend cooking up a Thai feast and offering pineapple fried rice as one of the courses. Not only is it tasty as hell, but the presentation of the rice stuffed in a whole pineapple bowl makes it look fancy. There’s quite a few steps in the process, but they are all pretty easy to do.
Ingredients
Shrimp
- 8 16/20 ct. shrimp peeled and deveined
- 2 tsp light soy sauce
- 1/8 tsp white pepper
- 1 tbsp vegetable oil
Sauce
- 2 tsp fish sauce
- 2 tsp oyster sauce
- 2 tsp palm sugar finely chopped
- 1/4 tsp curry powder
Pineapple Fried Rice
- 4 tbsp vegetable oil
- 2 large eggs beaten
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 2 Thai chilies finely chopped
- 1/4 cup carrots cut into small cubes
- 2 green onions chopped
- 1/4 cup cashews
- 1 cup pineapple cut into small cubes
- 2 cups day old cooked jasmine rice
- 1/4 cup Thai basil chopped
Instructions
Hollowing Out A Pineapple (optional)
- Cut 1/3 of the side off of a pineapple.
- Score the inside of the pineapple with a sharp knife, making sure to not cut through the skin.
- Scoop out the inside.
Pineapple Fried Rice
- Mix together all of the sauce ingredients. Set aside.
- Marinate the shrimp for 30 minutes with soy sauce and white pepper.
- Heat up cooking oil in a large sauté pan over high heat. Add the shrimp to the pan.
- Sauté the shrimp for 2 minutes a side. Remove from the pan and set aside.
- Turn the heat to medium high. Add 1 tbsp of vegetable oil into the pan. Pour the beaten eggs into the pan.
- Scramble the eggs. Cook for a minute. Remove from the pan and set aside.
- Heat up the rest of the cooking oil. Sauté the garlic, ginger, and Thai chilies for 1 minute.
- Add in the carrots, cashews, and green onions. Sauté for 2 minutes.
- Add in the day old rice, making sure to break up all of the clumps. Fry for 2 minutes. Pour in the sauce and cook for 2 more minutes.
- Add in the shrimp, eggs, and pineapple. Cook for 1 more minute.
- Turn off the heat. Stir in the basil.
Nam Tok (Thai Steak Salad)
Nam Tok (Thai Steak Salad)
Have you ever dreamt of the perfect salad; a salad where beef replaces lettuce? It exists in the form of nam tok; also known as waterfall steak salad. The steak salad consists of slices of marinated steak tossed with mint, cilantro, shallots, lemongrass, and green onions with a dressing of lime juice and fish sauce. The salad gets dusted with toasted rice powder, which is dry toasted rice that is ground into a powder. A true carnivore’s FU.
Ingredients
Steak marinade
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
- 2 tsp lime juice
- 1/8 tsp black pepper
- 1/8 tsp white pepper
- 1 large garlic clove minced
- 12 oz strip steak or sirloin, flank, or skirt steak
- 2 tbsp vegetable oil
Steak Salad
- 1/2 cup mint leaves
- 3 tbsp shallots chopped
- 2 tbsp lemongrass finely chopped
- 2 tbsp cilantro chopped
- 1 green onion chopped
- 2 tbsp lime juice
- 1 1/2 tbsp fish sauce
- 2 tbsp toasted rice powder
- chili flakes to taste
Instructions
- Mix together all of the marinade ingredients.
- Marinate the steak for 4 hours in a storage bag, making sure to squeeze out all of the air.
- Heat up cooking oil in a cast iron skillet over high heat. Place the steak in the pan.
- Sear the steak for 3 minutes a side.
- Let the steak rest for 10 minutes before slicing.
- Remove any fat on the steak. Slice the steak thinly.
- Toss the steak with all of the salad ingredients plus 1 tbsp of the toasted rice powder.
Laotian-Style Chicken Wings
Laotian-Style Chicken Wings
I’m not a fan of heavily sauce covered chicken wings. The combination of buffalo sauced wings being dipped in ranch dressing is an abomination to the culinary world as far as I’m concerned. These chicken wings are the exact opposite. The wings are marinated in an oyster sauce/garlic/cilantro base with a few seasonings and a bit of sugar to add a hint of sweetness. You can either grill or broil the chicken wings for about 20 minutes, flipping half way through. The other option would be to bake them in the oven at 400 degrees for 45-50 minutes. The wings turn out crispy, moist, and highly flavorful without any deep frying and drowning in sauce.
Equipment
- food processor
Ingredients
- 3 lbs chicken wings drumette and wingette separated; tips removed
- 4 garlic cloves minced
- 1/3 cup cilantro
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 1/2 tsp salt
Instructions
- Place all of the marinade ingredients in a food processor.
- Blend until smooth.
- Place the wings and the marinade in a gallon sized storage bag. Marinate the wings for 8 hours.
- Preheat the oven to 400 degrees. Place the wings on a rack on a baking sheet lined in foil.
- Bake the wings for 45-50 minutes, flipping half way through. Let rest for 15 minutes before serving.
