Pork Fried Rice

Giving this a whirl tonight. Let the adventure begin.

Ingredients

4 teaspoons peanut oil, divided

2 large eggs, slightly beaten

1/2 cup chopped onion

1/2 cup shredded carrots

3 cloves garlic, minced

1 cup quick-cooking white rice

1/4 cup hoisin sauce

2 cups reduced-sodium chicken broth

1 1/2 cups diced leftover pork tenderloin

1/2 cup frozen green peas

Salt and freshly ground black pepper

DirectionsHeat 2 teaspoons of the oil in a large skillet over medium heat. Add the eggs and cook, stirring frequently, until cooked through and scrambled, 3 to 5 minutes. Remove the eggs to a plate and keep warm.

To the same skillet, still over medium heat, heat the remaining 2 teaspoons oil. Add the onion, carrots, and garlic and cook until softened, about 2 minutes. Add the rice and cook for 1 minute, stirring constantly to coat with the oil. Add the hoisin and stir to coat the rice. Add the broth, pork, and peas and bring to a boil. Remove from the heat, cover, and let stand until the liquid is absorbed and the rice tender, about 5 minutes. Fluff with a fork and season to taste with salt and pepper.

Transfer the fried rice to individual plates. Chop the cooked egg into small pieces and sprinkle over the rice just before serving.

Serves 4.

Pho Bo (Hanoi Beef Noodle Soup)

I’m on a search for a good (simple) Pho recipe. Last night I gave this one a whirl (no this isn’t a picture of my soup).

Recipe lifted from the Food Network

• 6 cups beef broth
• 1 (1/4-inch thick) slice ginger
• 2 whole star anise* ( I couldn’t make it to uwajiamaya in time so I have no clue how important this is to the authentic taste, I’ll try it next time and compare)
• 1 cinnamon stick
• 1/2 pound piece boneless beef sirloin, trimmed of any fat
• 3 ounces dried flat rice noodles*
• 1/4 cup Asian fish sauce*
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh bean sprouts, rinsed and drained
• 1/8 cup minced scallions
• 1/4 cup fresh cilantro sprigs, washed and finely chopped
• 1 small thin fresh red or green Asian chilie, sliced very thin
• 1/2 cup fresh basil leaves
• Lime wedges for garnish
• *Available at Asian Markets

Original Directions

In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife cut sirloin across the grain into very thin slices. In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable. While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.

Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup. To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges

Grep4Dinner Mods:

Dump all the liquids. pepper, ginger into a pot on the stove. Dilute with water to your liking and bring to a boil. Soak the noodles for 10-15 min in separate bowl or pot of hot water. Drain/strain with cold water, set aside.

Once the soup has reached a boil, add cilantro and toss in the noodles. Let the noodles cook for 3-5 min or until soft. The steak only needs about 30 seconds to a min to cook.

Side spike with your favorite Asian hot sauce. limes, basil, sprouts etc.

Enjoy.

Pineapple Chicken Curry

Author: Jim

Tools:

1 Frying pan for chicken
1 frying/sauce pan for curry
1 pot for rice
1 bottle of sake
Chicken

2-4 chicken breasts cut into bite size pieces.
1/2 tbsp vegetable or canola oil
1/2 tbsp sesame oil

Heat frying pan to about medium and toss in the chicken. Cook until almost done. Depending on time, I prefer to complete the cooking process in the curry sauce. Set chicken aside.

Curry

Heat the coconut milk in large deep frying pan until it starts bubbling. Add the curry paste and stir/mash until mixed well. Continue with remaining ingredients (except the chestnuts and pineapple). Set to medium low, cover and let cook.

1 15 oz can of coconut milk. (usually found in the Asian section of the store)
1/4 - 2 tsp of Red curry paste
2 tbsp brown sugar
2 tbsp fish sauce
1/3 cup chicken broth

1 7 oz can of pineapple (hold for later)
1 7 oz can of sliced water chestnuts minced to desirable size (hold for later)

After all the ingredients are added to the curry, toss in the chicken and let cook. 15 min at a minimum, 30 min is ideal.

Start the rice, Jasmine rice is the best for this dish. When your rice is about half way through the cooking process add the pineapple (juice included) and chestnuts to the curry.

Serve rice in bowl with curry poured over the top.