Vietnamese Lemongrass Chicken Noodle Salad

Stuff
Meat and Marinade
  • 600 – 800chicken thigh fillets, skinless and boneless (or chicken breast or pork or beef or any seafood)
  • 2 garlic cloves, grated
  • 2 Tbspn lime juice
  • 2 Tbspn fish sauce
  • 1 Tbspn soy sauce
  • 2 Tbspn brown sugar
  • 1 Tbspn vegetable oil
  • stalk lemongrass, white part only, bruised then sliced (pieces large enough to remove later)
Nuoc Cham
  • 50 ml fish sauce
  • 2 Tbspn rice vinegar
  • 1 Tbspn sugar
  • 1/4 cup water
  • garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 1/2 Tbspn lime juice
Noodle Bowl
  • 1/2 Tbspn oil
  • 200g dry vermicelli noodles
  • 2 carrots, julienned or grated
  • cucumber, julienned or grated
  • iceberg lettuce, finely sliced
  • 2 handfuls bean sprouts
  • 1 handful of mint leaves
  • 1 handful of cilantro leaves
  • Sliced red or green chilli (for garnish – optional)
  • Lime wedges (to serve – optional)
Method
  • Combine Meat and Marinade stuff – marinate for at least 2 hour / up to 24 hours.
  • Combine the Nuoc Cham stuff and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
  • Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
  • Heat 1/2 Tbspn oil in a fry pan over medium heat. Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
  • Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

Serve

  • lightly toss the noodles, vegetables and herbs with 3/4 of the Nuoc Cham Sauce. Serve into Bowls & top with chicken pieces. Drizzle with the remaining Nuoc Cham Sauce.
  • Dress with sliced chilli & lime wedges.

Mee Goreng

Stuff

  • 150g dry egg noodles or 300g pre-cooked Udon noodles
  • 2 Tbspn Sriracha
  • juice of 1 good size lime
  • 80ml kecap manis (Indonesian sweet soy sauce)
  • 2 Tbspn light soy sauce
  • 1 – 2 Tbspn oil
  • 200-300g chicken thigh – cut into strips
  • 1 – 2 cloves garlic – sliced
  • 2 eggs – lightly beaten
  • 4 spring onions – thinly sliced
  • 200g Park Choo – thinly sliced
  • 100g fresh bean sprouts
  • Crispy fried shallots
  • SambaI chilli jam – optional
  • Fine sliced fresh red chilli – optional
Method
  • If Dry noodles – cook as per packet instructions. Drain, rinse & set aside
  • Combine the Sriracha, lime juice, kecap manis & soy sauce – set aside
  • Heat oil in a wok – cook the chicken until almost cooked. Ass the garlic & continue to cook chicken is only just cooked thru. Remove from wok
  • Wipe the wok clean – reheat
  • Add the egg – cook until just cooked. Add spring onion, pak choy, noodles, chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and everything is well coated in the sauce. Stir through bean sprouts
  • Divide between serving bowls – Top with fried onions, sambal, chilli and extra spring onion, and
Serve immediately

Karaage Japanese Fried Chicken

Stuff

  • 300g boneless chicken thighs – preferably skin-on
  • 3 Tblsn soy sauce
  • 1 tspn cooking sake
  • 1 tspn shin-mirin (or Maple syrup or Agave or runny honey)
  • 5g fresh ginger, grated
  • 2 cloves garlic, grated or crushed

  • 1/4 cup potato starch, to coat
  • cooking oil, for frying

    to serve:

  • japanese mayonnaise
  • lemon wedges

Method

  • Cut chicken into bite-size pieces – leaving a little skin/fat on for extra crispiness.
  • Combine the ginger, garlic, soy sauce, mirin and cooking sake in to a bowl. Add the chicken, coat well, and allow to marinade for 30 minutes.
  • Drain any excess liquid from the chicken. Coat evenly with potato starch – I shake in a plastic bag.
  • Heat some cooking oil in a pan to around 180°C – Fry 3-4 pieces at a time for 3-4 minutes until they are deep golden brown colour, then remove and allow to drain on a wire rack or kitchen roll. 

Serve

  • Serve hot or cold with some lemon wedges and a squeeze of Japanese mayonnaise.

Korean Sticky Chicken – With Spinach, Egg Plant & Cucumber Salads

Korean Sticky Chicken 

Stuff

  • 400 – 500g skinless & boneless chicken – I use thigh. Cut into large bite size pieces
  • 2 Tblsn Korean red pepper flakes (gochugaru)
  • 1 Tblsn vege oil
  • 2 Tblsn soy sauce
  • 1 Tblsn rice vinegar
  • 2 Tblsn honey
  • 1 Tblsn toasted sesame seeds
  • 2 spring onions – fine sliced

Method

  • Put the chicken pieces on a sheet of parchment paper and sprinkle with 1/2 the pepper flakes. Cover with another piece of parchment paper, flip over and sprinkle the other side with the rest of the chilli flakes. Pound the chicken with a meat mallet until each piece is well coated.
  • Heat oil I n a large pan over medium high heat. Cook chicken on each side for two minutes or until chicken is almost cooked through. Set aside.
  • In the same pan over medium heat, add soy sauce, rice vinegar and honey – bring to a boil. Let the sauce bubble for 1-2 minutes, until it thickens slightly.
  • Return chicken to the pan and cook for another 2 minutes – stir to ensure chicken is well coated.
  • Sprinkle sesame seeds –  stir to coat evenly

Stolen from Pickled Plum : www.pickledplum.com/recipe/korean-sticky-chicken-recipe

Spinach

Stuff

  • Couple of bunches of spinach
  • 1 spring onion, chopped
    2 tspn Korean red chili pepper paste
  • 2 tspn soy sauce
  • 1 tspn minced garlic
  • 1/2 tspn sugar
  • 1 tspn sesame oil
  • 1 tspn sesame seeds
  • salt and pepper to taste

Method

  • Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 30 – 40 seconds.
  • Quickly remove the spinach from the pot and shock in cold water to stop the cooking. Drain and gently squeeze out excess water. Cut into 3-inch lengths.
  • Add the remaining ingredients and mix everything well by hand. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.

Egg Plant

Stuff

  • 3 medium size Asian eggplants (slender and firm), cut into even 1/4 round 10-15mm cubes
  • 1 to 3 green chili peppers, cut half and into 5-8mm slices
  • 2 Tblsn canola or vegetable oil
  • 1/2 Tbspn Korean red chili pepper paste (gochujang)
  • 1 Tbspn soy sauce
  • 1 Tbspn rice wine (or mirin)
  • 1 tspn minced garlic
  • 1 tspn sugar
  • 1 Tbspn sesame oil
  • 1/2 tspn sesame seeds
  • pinch pepper

Method

  • Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly, about a minute or until the outside starts to soften.
  • Add chili and all the remaining ingredients.  Continue to stir-fry until the eggplants are well coated with the seasonings and the chili is slightly wilted.

Cucumber

Stuff

  • 1 cucumber, thinly slice (2 to 4mm thick)
  • 1 tspn salt
  • 1 Tblsn Korean hot pepper flakes (gochugaru)
  • 2 Spring Onion, chopped
  • 1/2 tspn garlic, minced
  • 1 tspn vinegar
  • 1/2 tspn sugar
  • 1 tspn sesame seeds
  • 1 tspn sesame oil

Method

  • Toss cucumber slices gently with salt and set aside for 15 -20 minutes.
  • Drain excess liquid. (Avoid squeezing them because they will bruise.) Mix well with all of the remaining ingredients

 

Roast Chicken – “Irish Chicken Pizza”

Stuff

  • 1 whole chicken or boneless whole chicken
  • 1 sour dough cob loaf
  • 3 or 4 potatoes, cut 1 thick slices
  • Olive oil
  • Butter – approx 50g
  • 2 small lemons, stab skin several times with sharp knife or skewer
  • Fresh Tarragon
  • Fresh Thyme
  • Fresh Basil
  • Lots of garlic
  • Grated Parmesan
  • Salt flakes
  • Fresh ground pepper

Method

  • Pre-heat oven at 230° C
  • Lay the potato slices on an oiled roasting pan to make base trivet (alternatively use an actual trivet)
  • Slice the top off the bread loaf to make a 2-3 cm thick trivet – place on top of potato slice trivet
  • Sprinkle the bread with lots of tarragon, thyme & basil leaves and lots of garlic. Pour over oil and dollops of butter. Season all over with salt & pepper.
  • Sprinkle all over with plenty of parmesan. It should look like you have made a thick bread crust pizza
  • Fill the the chicken cavity with lemons and stalks of tarragon, thyme & basil & some garlic. Tie the drumsticks together.
  • Lightly oil the skin and season all over with salt & pepper
  • Place the chicken on top of the “pizza”
  • Bake at 200° for 20 minutes – turn the oven down to 160° and bake another 45 minutes

Serve

  • Break up the chicken – squeeze the cooked lemon over. The chicken will be yummy and moist – but the bread – OMG

Variation

  • Bread – or you could used a French stick or several roll.
  • Herbs – use any fresh herbs you like – I don’t think you can go wrong!
  • Butter & oil – the original recipe used “tonnes” (80g butter & 300 ml oil) – it all gets absorbed in the bread and is yummm. BUT – it all gets absorbed in the bread and is yummm!!!

Stolen from Colin Fassnidge

Butter Chicken

Stuff

  • 1 Tbspn peanut oil
  • 500 – 600 g boneless skinless chicken breast or thigh, cut in bite sized chunks
  • 20 g butter or vege oil
  • 4 tspn fresh ginger, grated of chopped very fine
  • 2 tspn garam masala
  • 2 tspn sweet paprika
  • 2 tspn ground coriander
  • ½ tspn chili powder (more or less to taste)
  • ½ tspn cinnamon powder
  • ¼ tspn cardamom powder
  • 120 g tomato paste
  • 300 ml vege stock (or chicken stock or water)
  • 4 tspn sugar
  • 1/2 to 1 cup plain yogurt
  • upto ½ cup cream – optional
  • 3 – 4 tspn lemon juice – to taste

Method

  • Heat oil in wok style high side fry pan. Stir-fry the chicken in batched for about 4 minutes until chicken is a nice colour. Set chicken and frying juices aside.
  • Reduce heat and add butter or vege oil. Add all of the spices and stir-fry until fragrant – about 1 minute. Add the chicken frying juices to ensure kept liquid.
  • Return the chicken to pan and stir to coat well with the spicy liquid.
    Add the tomato paste, vege stock (or chicken stock or water) and sugar and simmer for 15 minutes – stir occasionally.
    Note : Can be set aside or frozen at this point (See Note below)
    Add the yogurt, cream (optional) and lemon juice and simmer for 5 minutes or until the sauce thickens a bit

Serve

  • Serve over rice
  • Serves  3 – 4 pax

Variations

Note : This dish can be set aside or frozen – leave the last step. To reheat, thaw then add contents to saucepan. Reheat gently, then simmer for 8 minutes – add the yoghurt, cream and lemon juice and simmer for 5 more minutes

Vegetarian – Leave out the chicken (& don’t use chicken stock). After 10 minutes (of the 15 minute sauce cooking) add 1 can of drained butter beans

Coriander Lime Chicken & Zucchini “Spagetti”

This recipe need a Spirallizer

Stuff

  • 2 Skinless Chicken breasts, skin removed and cut into double bite size
  • 3 or 4 Limes, juice all & zest of 1 or 2
  • 4 to 6 cloves Garlic, minced
  • 1 Tblspn Olive Oil
  • 2 tspn Cumin
  • 4 Zucchini
  • 1/4 cup Corriander, snipped

Method

  • Cover the chicken lime juice – marinate for 10 minutes
  • Heat olive oil into a large pan – add the chicken in single layer. Do not turn yet
  • When the chicken has browned on the bottom sprinkle it with Cumin –  allow it to cook to about halfway thru
  • While chicken cooking – spirallize the Zucchini (don’t do too early)
  • Flip the chicken and allow to cook a couple more minutes to brown and then reduce the heat – sprinkle in the garlic and lime zest. Stir it a little.
  • Once chicken is cooked add lime juice and stir all up.
  • Remove the chicken to a bowl and put a little more olive oil in the pan carefully and add in the Zucchini.
  • Stir the Zucchini till it starts to brown a little – add more spices as desired.
  • Put chicken back in the pan to mix it up and add Corriander