Category Archives: Main Dishes

Dan Dan Noodles

Posted on by
Reply

INGREDIENTS

For the Pork Topping

  • 8 oz of Pork mince
  • 2 tbsp of cooking oil
  • 2 tsp of ginger, minced
  • 2 scallions
  • 1/4 cup of Sui Mi Ya Cai / preserved mustard green
  • 2 tsp of dark Soy Sauce
  • 2 tbsp of Shao-xing Wine
  • 2 tsp of soy sauce
  • 1 1/2 cups thinly sliced cabbage

For the Dan Dan Sauce

  • 2 tbsp of sesame paste
  • 3 tbsp of light soy sauce
  • 1 tsp of dark soy sauce
  • 1 tsp of sesame oil
  • 1 tbsp of Chinese black vinegar
  • 2 tsp of sugar
  • 2 cloves of garlic, minced
  • 4 tbsp of Szechuan peppercorn oil
  • 1/2 tsp of msg

For the Noodles & Assembly

  • 2 servings of Fresh Chinese wheat noodles (or lo mein, hand-pulled noodles, or spaghetti as a substitute)
  • Bok choy or choy sum (for blanching)
  • Crushed peanuts (for garnish)
  • Scallions (for garnish)
  • Extra Sichuan chili oil 

INSTRUCTIONS

  • In a pan, add the pork and cook the pork until it is lightly browned. Then, add ginger, scallions (white part) and Sui Mi Ya Cai and cabbage. Sauté for 2 minutes or until fragrant.
  • Add Shaoxing wine, soy sauce and dark soy sauce. Give it a good mix until the pork turns to dark brown color. Set aside
  • Cook the noodles according to instructions.
  • In a bowl, whisk the sesame paste, light soy sauce, dark soy sauce , sesame oil, Chinese black vinegar, sugar, salt, garlic and Szechuan peppercorn oil. 
  • Add the noodles to the sauce and give it a good mix.
  • Add the pork on top of the noodles.
  • Garnish with spring onions, crushed peanut, sesame seeds and more Szechuan peppercorn oil. Enjoy!

Risotto

Posted on by
Reply

For the Risotto

  • 5 cups chicken stock (plus more if needed)
  • 1 pinch saffron threads (optional, see Notes)
  • 4 tablespoons butter (softened)
  • 1 cup finely chopped white onion (approximately 1 medium onion)
  • 2 cloves garlic (finely chopped)
  • 1 ½ cups dry risotto rice (unrinsed, see Notes)
  • ½ cup dry white wine (or water)
  • 1 teaspoon salt (more or less to taste)
  • freshly cracked black pepper (to taste)
  • 1 tablespoon butter (softened)
  • ? cup freshly grated parmesan cheese (at room temperature)

To Serve

  • ? cup freshly grated parmesan cheese (at room temperature)

Instructions

  • Place large saucepan on stovetop over high heat. Add 5 cups chicken stock to saucepan and bring liquid to rolling boil. Once stock begins to boil, immediately reduce heat under saucepan to low. Note: keep saucepan of stock warm over low heat throughout entire process.
  • Transfer 1 ladle (approximately ½ to ¾ cup) of chicken stock to small bowl. Add 1 pinch saffron threads to reserved stock and set bowl aside.
  • Place second saucepan on stovetop over high heat. When saucepan is warm, add 4 tablespoons butter and allow butter to melt completely, tilting and swirling saucepan as needed to distribute butter.
  • Once butter has melted and begins to foam, add 1 cup finely chopped white onion and stir to incorporate onion into melted butter. Sauté onion 2 minutes, stirring frequently.
  • When onions begin to soften, add 2 cloves garlic and stir to incorporated. Continue sautéing until onions and garlic have softened, approximately 1 minute. Note: do not brown onions or garlic.
  • Add 1 ½ cups dry risotto rice to saucepan with onions. Cook rice 2 to 3 minutes, stirring constantly, until rice appears golden and translucent.
  • When rice is ready, pour in ½ cup dry white wine and stir to incorporate, making sure to scrape up any bits of onion, garlic, or rice that may have stuck to bottom of saucepan.
  • After deglazing saucepan, reduce heat under saucepan to low and allow mixture to simmer until liquid in saucepan is mostly reduced.
  • Once liquid has reduced, add 1 ladle of warm stock from saucepan, entire bowl of saffron-infused stock, 1 teaspoon salt, and freshly cracked black pepper to rice mixture. Gently stir ingredients together until liquid has been fully absorbed into rice.
  • Continue adding warm stock in small increments, stirring after each addition until rice has completely absorbed liquid before adding more. Stir mixture constantly until all stock has been added to rice and fully absorbed. Once all stock has been added and fully absorbed, risotto should be golden and creamy, with tender (not mushy) rice. Note: process can take 20 to 25 minutes. Do not rush!
  • Remove saucepan from heat. Add remaining 1 tablespoon butter and ? cup freshly grated parmesan cheese and gently stir mixture until butter has melted completely.
  • Taste risotto and adjust salt and pepper as desired. Divide risotto evenly between serving plates (or bowls), top with remaining ? cup freshly grated parmesan cheese, and serve hot.

Tofu Stir Fry

Posted on by
Reply

Ingredients  

  • 2 (14-ounce) packages extra-firm tofu do not use firm, silken or anything other than extra-firm
  • 1 tablespoon canola oil or grapeseed oil*
  • 3 tablespoons low-sodium soy sauce divided, plus additional to taste
  • 3 large garlic cloves minced (about 1 heaping tablespoon)
  • 1 small bunch green onions finely chopped, divided
  • 1 tablespoon minced fresh ginger
  • 1–2 teaspoons fresh chili paste (sambal oelek) or 1/4–1/2 teaspoon red pepper flakes (we like a bit of a kick, so I use the full 2 teaspoons chili paste)
  • 10 ounces baby spinach**
  • 2 tablespoons toasted sesame seeds
  • 2 teaspoons sesame oil

For serving:

White Jasmine Rice

Instructions 

  • Drain the tofu. Wrap each block in a double layer of paper towels and pat dry, pressing down on the tofu lightly to squeeze out excess moisture. Cut the tofu into 3/4-inch cubes.
  • In a large nonstick skillet or wok, heat the canola oil over medium-high heat. Once the oil is hot but not smoking, add the tofu (be careful, as the oil will splatter a little bit) and drizzle with 1 tablespoon soy sauce. Sauté, stirring every minute or so until the tofu is nicely colored on all sides and the moisture has cooked off, about 8 to 10 minutes. Don’t feel that you need to stir constantly. Sitting for a while on one side is what will allow the tofu to brown. Add the garlic, roughly two-thirds of the green onion, ginger, chili paste, and the remaining 2 tablespoons soy sauce. Stir and cook until fragrant, about 1 minute.
  • Add several large handfuls of spinach, stirring as you go so that it wilts and you can fit more in the pan. Once the first addition has wilted, continue to add and wilt the spinach by handfuls, until all of the spinach is added. It will seem like a ridiculous amount at first but will cook down considerably. Stir in the sesame seeds. Stir in the sesame oil. Remove from the heat. Sprinkle the reserved green onions over the top. Serve hot, with jasmine rice. Add chili oil, chili paste, or garlic crisp sauce.

Rock Fish Tacos

Posted on by
Reply

Ingredients

  • 2 cups very thinly shredded cabbage (preferably napa)
  • 1 red onion (halved and very )thinly sliced
  • 1 teaspoon minced seeded jalapeno pepper
  • 2 tablespoons cider or rice wine vinegar
  • 3 tablespoons vegetable or canola oil (divided)
  • Kosher salt and freshly ground pepper (to taste)
  • 12 6-inch corn or flour tortillas
  • 1 ½ pounds flaky white fish fillets such as Alaska rockfish or cod (cut into 1-inch pieces)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 clove garlic (finely minced)
  • 3 teaspoons lime juice

To Serve (Pick and Choose)

  • Lime wedges
  • Tomatillo or regular salsa
  • Sour cream
  • Cilantro
  • avocado
  • avocado cream

Instructions

  • Toss the cabbage, onion, and jalapeño with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.
  • Heat a large dry skillet over medium-high heat. Heat the tortillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillas have been toasted. Set aside.
  • Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium-high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked, and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.
  • Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.

Pad Kra Pao (Thai Basil Chicken)

Posted on by
Reply

Thai Basil Stir Fry
* ½ cup red onion or shallot (diced or shallots roughly chopped)
* 16 oz ground chicken
* 5 garlic cloves minced
* 1 cup Thai basil or regular basil
* 1 medium red Thai chili (chopped roughly)
* 1 jalapeno pepper or 1/2 green bell diced
* Neutral oil 2-3 tablespoons (chicken shoukd not be dry )

Sauce
* 2 tablespoon light soy sauce
* 2 tablespoon dark soy sauce
* 1 tablespoon honey or maple syrup
* 2 tablespoons garlic chili sauce or sriracha
* 2 tablespoon oyster sauce
* 2 tablespoon fish sauce

For serving
* 1 cup uncooked rice for serving
* 2-3 stalks of green onion for garnish
* More basil leaves
* Sesame seeds
* 2 fried eggs

1. Mix all sauce ingredients and set aside.
2. In a wok or skillet add 2-3 tablespoons oil and sauté shallot or onion , garlic and jalapeno. Cook 1 minute without burning.
3. Add in ground chicken and cook just until no longer pink. Do NOT overcook and dry out chicken. Add oil if it looks dry. Should be a bit juicy/saucey from chicken and oil.
4. Stir the sauce and add the sauce to the chicken.
5. Cook until everything is incorporated. Turn off the heat.
6. Add the fresh basil and stir then add red chile and a squeeze of lime.
7. Serve over rice.
8. Garnish with more fresh basil, lime and sesame seeds and sliced green onion and a fried egg .

Spicy Sausage Cavatappi

Posted on by
Reply

Ingredients

  • 8 ounces cavatappi noodles, cooked al dente according to package instructions, drained, reserving 1 cup of pasta water
  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, finely diced (about ¼ cup)
  • 1 pound ground spicy Italian sausage
  • 2 tablespoons garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 cup heavy cream
  • ¼ cup sour cream
  • 1 cup parmesan cheese, grated, plus extra for garnish
  • 1 cup mozzarella, finely shredded
  • 2 1/2 cups fresh baby spinach, loosely packed
  • parsley, chopped, for garnish
  • salt and pepper, to taste

Instructions

  1. Add cavatappi noodles to a pot of boiling salted water. Cook al dente according to package instructions (8-9 minutes for cavatappi). Reserve 1 cup of pasta water and drain the rest.
  2. While noodles are cooking, prepare the sauce. In a large skillet over medium heat, add oil. When hot, add shallots and cook until softened (3-5 minutes).
  3. Add Italian sausage. Cook, breaking up the meat with a wooden spoon and stirring occasionally until the sausage is browned and cooked through (about 10-12 minutes).
  4. Add garlic and cook for 1 more minute, or until fragrant.
  5. Add sun-dried tomatoes, tomato paste, oregano, paprika, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
  6. Add reserved pasta water. Stir to combine, scraping the brown bits off the bottom of the pan as you go. Add heavy cream, sour cream, parmesan, and mozzarella cheese. Stir to combine.
  7. Add spinach, stirring to combine. Simmer until cheese is fully melted and spinach is wilted (5-7 minutes). The sauce will thicken slightly.
  8. Add the cooked pasta; toss to coat.
  9. Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.

Sopes de papas con chorizo

Posted on by
Reply

Ingredients:

chorizo spice mix :
1 tbsp chili powder (New Mexico)
6 tsp paprika
2 tsp salt
1 tsp black pepper
1 tsp ancho chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp oregano
1/4 tsp ground ginger
Pinch of ground clove
2 tbsp white vinegar
1 tbsp water

Ground Meat (Pork, beef, chicken, turkey all work well)
For the sopes:
4 cups instant corn masa
1/2 cup all purpose flour
1 1/2 tsp baking powder
Salt
3 1/2-4 cups warm water


For the papas con chorizo
3 small diced potatoes
1 Roma tomato
1 jalapeno
1/4 onion

Toppings

cheese, lettuce, salsa, avocado, sour cream

  1. First make your sopes. Mix the dry ingredients, then add the warm water. Knead for about 5 minutes.
  2. Mix you chorizo spices and pour over ground meat. Then add the vinegar and water and mix well, set aside.
  3. Add a little oil to your skillet, then add the potatoes, cook for 5 minutes stirring occasionally.
  4. Add the tomoato, jalapeno, and onion and stir for 3-4 minutes.
  5. Add the chorizo and cook until potatoes are tender and meat is done.
  6. Make a ball with the sopes and flatten between a zip lock back with a plate (this prevents sticking) until 1/4 inch thick disc has formed. Make a few for your hot skillet
  7. Cook each sopes 2 minutes per side, the pinch up the sides for form a bowl.
  8. Top each sopes with the chorizo mixture, shredded lettuce, cheese, avocado and your favorite salsas or sour cream.

Mushroom Chicken

Posted on by
Reply

Ingredients:

* 1 lb chicken thigh, skinless, 1/4 inch slices
* 1 small carrot, thinly sliced
* 1 small zucchini, 1/4 inch slices
* 8oz (pkg) button mushrooms, wiped down and cut into 1/2 inch slices
* 4-5 garlic cloves, finely minced
* Cooking oil

Marinade:
* 1 tbsp oyster sauce
* 1/2 tsp chicken bouillon
* 1/4 tsp kosher salt
* 1/4 tsp ground white pepper
* 1/8 tsp baking soda

Sauce:
* 1/2 cup water
* 2 tbsp shaoxing wine
* 1 tbsp soy sauce
* 1 tbsp dark soy sauce
* 1 tsp sugar
* 1/2 tsp chicken bouillon
* 1/4 tsp ground white pepper

Cornstarch slurry:
* 1 tbsp cornstarch
* 2 tbsp water

1. Marinade chicken with oyster sauce, chicken bouillon, kosher salt, ground white pepper, and baking soda. Mix well, marinate for at least 15-30 mins.
2. Prep vegetables. Set aside.
3. In a small bowl, combine water, soy sauce, dark soy sauce, sugar, chicken bouillon, and white pepper.
4. In a wok or large pan, heat oil and sauté garlic for just 10-20 seconds or until fragrant.
5. Add chicken and leave it alone for a few minutes to get a golden crust on each side. Cook for about 5-6 mins.
6. Add in the zucchini, carrots and mushrooms. Sauté for 2-3 mins.
7. Pour in the sauce and bring to a boil. Then quickly add the cornstarch, slurry and stir. Optional: add a drizzle of sesame oil.
8. Serving enjoy over white rice!

Vietnamese Noodles with Lemongrass Chicken

Posted on by
Reply

Ingredients

Chicken and Marinade

  • 1.5 lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
  • 1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later
  • 2 garlic cloves , finely chopped or minced
  • 2 tbsp lime juice
  • 2 tbsp fish sauce 
  • 1 tbsp soy sauce (all purpose or light, NOT dark soy)
  • 2 tbsp brown sugar
  • 1 tbsp vegetable oil

Nuoc Cham (Vietnamese Sauce)

  • 1/4 cup fish sauce 
  • 4 tbsp rice vinegar
  • 2 tbsp white sugar
  • 1/2 cup water
  • 2 garlic cloves , finely chopped
  • 1 red birds eye chilli , finely chopped
  • 3 tbsp lime juice

Noodle Bowl

  • 1/2 tbsp oil
  • 200 g / 7 oz vermicelli noodles , dried
  • 2 carrots , julienned
  • 2 cucumbers , julienned (optional: remove seeds)
  • 5 cups spring mix
  • avocado, sliced
  • Handful of mint leaves
  • Handful of cilantro/coriander
  • Sliced red chilli (for garnish – optional)
  • Lime wedges (to serve – optional but recommended)

Instructions

Lemongrass Chicken

  • Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
  • Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). 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.

Nuoc Cham Sauce

  • Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.

Assemble

  • 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.
  •  Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.

Fish Tacos

Posted on by
Reply

Ingredients 

Fish Taco Ingredients:

  • 24 small white corn tortillas
  • 1 1/2 lb tilapia or other firm fish
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 – 1/3 tsp chipotle chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp Olive oil
  • 1 Tbsp unsalted butter

Fish Taco Toppings:

  • 1/2 small purple cabbage
  • 2 medium avocado, sliced
  • 2 roma tomatoes, diced (optional)
  • 1/2 diced red onion
  • 1/2 bunch Cilantro, longer stems removed
  • 4 oz 1 cup Cotija cheese, grated
  • 1 lime cut into 8 wedges to serve

Fish Taco Sauce Ingredients:

  • 1/2 cup full fat greek yogurt or sour cream
  • 1 Tbsp Mayo
  • 2 Tbsp lime juice, from 1 medium lime
  • 1 tsp garlic powder
  • 3-4 tsp Sriracha sauce, or to taste

Instructions

  • Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
  • Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
  • Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  • To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
  • To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

Copyright © 2024 Natasha’s Kitchen