TOTALLY OT: Anybody have any recipes they like that they want to share?
Hey, they call chefs Sifu in China... why not a recipe thread. I know it'll be moved, but at least it'll get some traffic here.
Try this:
Red Thai Chicken Curry
This takes almost no effort using prepared red curry paste and you’ll look like a genius. You could make your own paste, but that’s too much trouble for me. Find a good commercial brand and stick with it. I use Mae Ploy. This stuff does NOT taste of Indian-typ curry powder, however, it can be murderously hot. Tweak the amount of curry paste you use to suit yourself.
2T peanut or vegetable oil
2T red curry paste
2T peeled, minced or grated ginger
1 clove garlic, minced finely
1 tsp finely minced lemon zest
14 oz canned coconut milk
¼ cup fish sauce (I like Tiparos)
juice of 1 lemon
12 oz boneless chicken sliced about ½ in thick
1 large red bell pepper, cut into strips
1 cup green onion, in 1 inch pieces, green tops and white
parts separated
¼ cup loose, coarsely chopped basil leaf
Heat a large skillet or wok over medium heat and add the oil and curry paste. Stir the paste until there are no more lumps and the aroma has been released. Add the ginger, garlic, and lemon zest and sauté until all is fragrant. Add the coconut milk and fish sauce and stir to incorporate all ingredients. Allow this to simmer until the flavors have blended. Add lemon juice to taste. Add the chicken. About 2 or 3 minutes before the chicken is done, add the red bell pepper and the white part of the green onions. About a minute later, add the tops of the green onions and cook just until the vegetables are bright in color and have lost their raw taste, but are still crisp. Take the curry off the heat and stir in the basil. Serve with cooked rice.
Le "Paté Chinois" Une recette traditionnelle Quebecoise
One rank of minced beef.
one rank of corn.(In grain)
one rank of mashed potatoes.
There you have the famous "Paté Chinois" ;)
This meal was invented by the railroad company who was looking for an economical and nutritive way to feed the thousands of Chinese workers who builded the transcontinental railway in Canada. So the Paté Chinois "Chinese Paté" became a traditionnal meal in Canada and particulary in French Quebec.
OMG, these are the best!!
I couldn't find my recipe, so I got this one off the food network website. It's where I had mine from, and people love them when I have company, and I make them!! NUMMY!!!
Chicken Sates with Spicy Szechuan Peanut Sauce
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
3/4 teaspoon ground coriander seeds
2 teaspoons cornstarch
1 whole skinless boneless chicken breast (about 3/4 pound)
10 (8-inch) bamboo skewers, soaked in water for 30 minutes
Spicy Szechuan Peanut Sauce, recipe follows
In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Stir in cornstarch, mixing thoroughly.
Cut chicken lengthwise into 10 (1/2-inch-thick) strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24 hours, refrigerated.
Prepare grill. Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. Serve with Spicy Sichuan Peanut Sauce.
Spicy Szechuan Peanut Sauce:
1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 tablespoons rice vinegar (not seasoned)
2 tablespoons finely chopped garlic
2 tablespoons grated peeled fresh gingerroot
1 1/2 teaspoons Asian chili paste* or 1 teaspoon dried hot red pepper flakes
1 tablespoon hoisin sauce*, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water
*available at Asian markets, some specialty foods shops, and supermarkets
In a blender or food processor blend all ingredients with salt, to taste, until smooth. If not using immediately, transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
Yield: 2 1/2 cups
Yield: 10 sates
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
~Just remember, MAKE A LOT, because they are a fave among guests~