Note: This is an idea I wanted to write down before I forgot. I haven't had a chance to try it yet, so try at your own risk.
Ingredients:
3 large chicken breasts, cut into bite-sized pieces.
Your favorite sweet-and-sour batter.
2 Cups oil
1 cup water
3/4 cup sugar
1 12 oz. package frozen cranberries
zest of 1 orange
2 t red pepper flakes
2 t soy sauce
Marinade chicken overnight in soy sauce, garlic and ginger. Drain off marinade. Batter and fry chicken pieces and place in large bowl. Bring water and sugar to boil in medium sauce pan. Add remaining ingredients. return to boil. Reduce heat and boil an additional 15 minutes. Pour over chicken. Serve over rice.
Thursday, March 6, 2008
Tuesday, March 4, 2008
Thai Yellow Curry with Vegetables and Rice
Yellow Curry with Vegetables
Serves 4
Ingredients:
2 T sesame oil
1 T five-spice powder
1/2 t salt
3 cloves garlic, minced
1 inch ginger, minced.
1/2 t pepper
1/2 t cayenne pepper
1 T soy sauce
2 large, unpeeled potatoes, coarsely chopped
1 can garbanzo beans, rinsed
1 1/4 cup Thai culinary stock
1 14 oz. can lite coconut milk
2 T rice wine vinegar
1 T yellow curry powder
1 package fresh stir-fry vegetables
1 large red bell pepper, sliced
1 cup chopped cashews
Directions:
Measure out five-spice powder, salt, ginger, garlic, pepper and cayenne pepper. Set aside. Heat oil over high heat until slightly smoking. Decrease temperature to medium. Add seasonings and cook 1 minute. Add potatoes, and cook 3-5 minutes. Add beans, stock, coconut milk, vinegar and curry powder. Let simmer over medium heat. Blanch stir-fry vegetables and pepper in salty, boiling water for 30 seconds. Add vegetables and cashews to curry. Cook until vegetables are soft and curry has desired texture. Serve over rice.
Note: This is a fairly mild dish. If you would like more spice, add more cayenne pepper, chili sauce or a diced hot pepper like a jalapeno or Thai red chili pepper while sauteing the spices.
Rice:
Rinse one cup of brown rice until water runs clear. Place in pot with 1 cup water and 1 cup Thai culinary stock. Place on high heat until water begins to boil. Reduce heat and cover. Cook until water is gone and rice is tender, about 45 minutes. Makes 3 cups of rice.
Serves 4
Ingredients:
2 T sesame oil
1 T five-spice powder
1/2 t salt
3 cloves garlic, minced
1 inch ginger, minced.
1/2 t pepper
1/2 t cayenne pepper
1 T soy sauce
2 large, unpeeled potatoes, coarsely chopped
1 can garbanzo beans, rinsed
1 1/4 cup Thai culinary stock
1 14 oz. can lite coconut milk
2 T rice wine vinegar
1 T yellow curry powder
1 package fresh stir-fry vegetables
1 large red bell pepper, sliced
1 cup chopped cashews
Directions:
Measure out five-spice powder, salt, ginger, garlic, pepper and cayenne pepper. Set aside. Heat oil over high heat until slightly smoking. Decrease temperature to medium. Add seasonings and cook 1 minute. Add potatoes, and cook 3-5 minutes. Add beans, stock, coconut milk, vinegar and curry powder. Let simmer over medium heat. Blanch stir-fry vegetables and pepper in salty, boiling water for 30 seconds. Add vegetables and cashews to curry. Cook until vegetables are soft and curry has desired texture. Serve over rice.
Note: This is a fairly mild dish. If you would like more spice, add more cayenne pepper, chili sauce or a diced hot pepper like a jalapeno or Thai red chili pepper while sauteing the spices.
Rice:
Rinse one cup of brown rice until water runs clear. Place in pot with 1 cup water and 1 cup Thai culinary stock. Place on high heat until water begins to boil. Reduce heat and cover. Cook until water is gone and rice is tender, about 45 minutes. Makes 3 cups of rice.
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