Better-Than-Any-Restaurant Chicken Katsu

I know I should be studying. I have a comprehensive, test-how-well-you-can-remember-everything-from-your-undergraduate-career type of exam coming up in less than 2 weeks. For me that was years ago (guess how long that was?!). But what am I doing instead? Finding things to distract me. It has become absolutely imperative I clean the grout in my bathroom. And the moss from between the cracks on our front steps. And sort out our junk drawers (yes, we have more than one!). But as you can tell from my lack of posts, cooking and blogging have not been part of those distractions. Those would be fun activities, and if I’m going to waste time doing anything but what I’m supposed to be doing, then I shouldn’t enjoy it, right? Like my logic?

And who could really concentrate with the election drama these last two weeks? Even before Tuesday, I realized how emotionally invested I was in this election. Tuesday was the climax, with all that stress and anxiety building up. Wednesday saw the gradual release of all that tension and a sense of exhilaration. Friends and relatives from overseas have emailed me to congratulate us. People I didn’t even think were paying attention! Finally today, I’m getting a sense of “back to real life and work.” My tile grout might look sparkling clean, but the dishes and unpaid bills need to be addressed! Not to mention that test. Gaaah!

But lest you think I’ve been feeding my family microwave dinners these past weeks (okay, only occasionally), I have come with proof otherwise. In essence it’s chicken katsu, but really that doesn’t say anything but chicken and panko. This is more than that because I’ve added miso paste before dredging the chicken. Still, that doesn’t really describe how good this is. It’s not just dipped in miso, but miso that has been spiked with ginger, garlic, and tamari. Then the pieces are dredged in flour, egg, and panko and pan-fried till golden brown, sealing in that awesome punch of flavor.

I know this picture just doesn't do this dish justice. All the good stuff is underneath that crispy panko coating. And the dipping sauce is a slightly sweet, yet very savory compliment.

If you haven’t used miso before, this is the perfect time to try. I know buying special ingredients can be annoying because you may use it for one dish. And if you end up not even liking that one dish, then it's a real waste of money. But no worries here. This dish will be a hit and you’ll want to make it over and over again. And miso lasts just about forever stored in your fridge, so you don’t have to make this over again and again all in the same week.☺





Miso-dipped Chicken Katsu
Serves 4 to 5

• 2 tbs white miso
• 1.5 tbs sugar
• 2 tbs tamari (regular soy sauce if fine)
• 1 tbs mirin (optional)
• 1 large clove garlic, minced
• 1 knob ginger, minced or grated (about ½ to 1 tbs minced)
• 4 boneless, skinless chicken breasts (or pork loin chops), pounded to a thin, uniform thickness
• 2 eggs, lightly beaten for coating
• All purpose flour for dredging
• panko crumbs for coating

For the dipping sauce:

• 3 tbs mirin
• 3 tbs tamari
• 1 tbs sugar (more or less to taste)
• 1 small clove garlic, minced
• 1/2 tsp minced ginger
• dash of toasted sesame oil
• toasted sesame seeds (to taste)
• pinch of Japanese or Korean chili powder (to taste, optional)

Start by combining the miso, sugar, tamari, mirin, garlic, and ginger to make a paste. Rub all over the chicken or combine with the chicken in a large bowl and allow it to rest for a little while you prepare the sauce, the dredging ingredients and get your rice (or whatever you want to serve with this) going.

To make the sauce, just combine everything in a small bowl and stir to dissolve the sugar. Set it aside until ready to serve. You may want to give it a quick stir every now and then to make sure the sugar goes into solution.

Put the flour, beaten eggs and panko crumbs into 3 separate deep plates (or whatever setup you like to use for dredging) close to where you are going to do the frying. In a skillet, heat about a half inch or so of oil for shallow pan-frying over medium-high heat. Deep-frying is another alternative, but I find no advantage doing it that way. It’s just a waste of oil. When the oil is hot (test by adding dry panko crumbs; they should sizzle right away), quickly dredge the chicken in flour (shake off excess), then egg, then panko. Add to the hot oil and allow to fry until golden on one side. Turn and do it on the other side. Don’t crowd the chicken; you may need to fry in batches, depending on how large your skillet is. And here’s where you need to watch the heat. If the panko is browning too fast, turn down the heat a little. Cooking time will depend on how thick the pieces are. I think it took anywhere from 6 to 8 minutes. Remove and allow to rest on paper towels or on a rack (my preferred method).

Serve with Japanese sticky rice, dipping sauce and whatever other tasty side dishes you’d like. I’ve done a carrot-ginger stir-fry and a cabbage-celery stir-fry. Even steamed broccoli will do.

Did I mention this works beautifully with boneless pork loin chops? Be sure to pound them thin as well if they are too thick.


I’m submitting this recipe to Regional Recipes, a blogging event celebrating world foods! The region this time is Japan and the host is Wandering Chopsticks. If you have a tasty recipe, please do share! Deadline for submissions is November 15th and you can send them to wanderingchopsticks(at)gmail(dot)com. Check out the rules on the Regional Recipes main page. And be sure to check out the round-up around the 20th to see the other submissions and find out the next region. Wanna host a future event? Let me know and I’ll put you on the list.


Other Japanese-inspired dishes you may like:
pan-fried udon noodles with shiitakes and beef

Succulent Pineapple Chicken

If you thought I agonized over getting a gas grill, you haven’t heard me go on about getting a pressure cooker. On the one hand, I know that using a pressure cooker is a lot more green than having my stove turned on for 3 hours to braise pork shank. Could you imagine, pork shank done in less than 1 hour? Think of all the extra time I'd have to waste!

BUT...I’m scared of freak explosions. Please don’t roll your eyes! It could happen.

HOWEVER...I shoved my fear aside and just did it. Bought a pressure cooker. Yes, I did!

AND...I love it! I’ve made carnitas and a stewed pineapple chicken. The pork took less than 1 hour and the chicken took a little more than half an hour from prep to table. And no freak explosions! Seriously folks, this is the way to go!



This stewed chicken was so delicious. The chicken was fall-off-the-bone tender and the sauce had just the right amount of heat, sweetness and saltiness. Our family really enjoyed this dish and I think yours will too.

Succulent Pineapple Chicken
Feeds 3 or 4 adults

• 6 skinless chicken drumsticks or thighs (also works well with 1.5 lbs pork butt or country ribs)
• ½ cup fresh pineapple, chopped or crushed (canned pineapple in juice is also fine!)
• 1 healthy knob ginger, grated
• 5 to 10 cloves garlic, minced
• 1 shallot, finely sliced
• 1 tbs brown sugar
  
• ¼ cup low sodium soy sauce (or 3 tbs regular soy)
  
• 1 ½ cup chicken stock (water is also fine)
• whole jalapeno(s) sliced lengthwise, to taste (optional)
• salt, to taste
  

Rub a little oil on the chicken. Brown it well on a very hot pan. Once the chicken is browned, transfer it to the pressure cooker. Add the other ingredients. Give it a quick stir, lock the lid and following your manufacturer’s instructions for cooking. For my cooker, I ended up cooking for 13 minutes (after pressure built up) and let the pressure release itself, about 10 minutes. If you use pork chunks, the cooking time will increase. Follow your manufacturer’s guidelines.

You can achieve the same results by braising on your stovetop or in your oven (325 to 350F), but it will probably take over an hour.

To serve, I removed the meat from the bone into a deep serving dish. I concentrated the sauce a bit by simply reducing it over high heat, then poured it over the chicken.

Perfect served with steamed rice (and extra sambal oelek on the side!).

Try These Spicy, Delicious Chicken Wings!

I’ve really been having a tough time writing anything lately. There are a ton of things I want to share, but when I sit down to write, I can’t focus. Too much on my mind. The only thing I can think to say is, Try this dish! It’s delicious!


Can I get away with that just this once?




But really, try this dish! It is delicious! It’s chicken wings, for goodness sakes! Who wouldn’t like that?

I guess I should also mention the main flavor component, ground chilli with fried garlic paste. It has a bit of lemongrass, which gives it a nice herbal-ness, if you know what I mean. You can find it at your local Asian market or online. Or if you prefer to make something similar yourself, Wandering Chopsticks has a recipe for Vietnamese Lemongrass Chili Sauce that I highly recommend. Either one will do the job nicely here.


Chilli Garlic Chicken Wings

• 12-15 chicken wings, separated at the joint
  
• 1 bunch green onions, cut into 2-inch segments, white and greens separated
• 2 tbs ground chilli with fried garlic paste
• 2 tbs brown sugar
• 2 tbs lime juice
  
• fish sauce to taste

To make this dish, I first cook the chicken wings in my oven then toss them in a wok with the sauce. This caramelizes the sauce and coats the wings nicely.

Start by seasoning the wings well with salt and pepper. Put them into a pre-heated 350° for about 20 minutes. I have a convection oven, but if you have a conventional oven maybe 375° is better for browning.

While the wings are cooking, prepare the sauce by mixing the chilli paste, sugar and lime juice. Feel free to change the proportions to your preference. Add fish sauce to taste. Set aside until needed.

When the wings are done, remove them from the oven and let them cool a little while you’re heating your wok over high heat. Once it’s hot, add a little oil and add the chicken wings with the whites of the onions. Stir-fry until the onions soften and brown a little, about 2-3 minutes. Add about 2/3 of the sauce mix to start then the greens of the onions. Toss vigorously, otherwise the sauce may burn due to the high sugar content. Turn down the heat a bit if you need to. Add more sauce if necessary to get a nice coating. Use any leftover sauce for dipping.

Creamy Indian Curry with Chicken

About a week ago, I was walking around my local Whole Foods when I was suddenly hit with the most delicious aroma. It was like someone had put a big bowl of Indian curry right in front of my nose. I followed the aroma and was lead to a cooking demonstration being put on by the folks of Katmandu Foods. In front of the cook stood open jars of various Shiba's brand chutneys, pickles and curry pastes. “Here, dear. I know you want to taste this, “ she said, handing me a small paper cup with spiced rice. “Take a little of each and see what you like,” she said, pointing to the open jars in front of her. She didn’t have to convince me. I tried each and every one, some more than once. All the products I tried were delicious. It took a lot of will power to walk away with only one jar of curry paste and one jar of chutney.




Today I cracked open the curry paste. It was so aromatic. You know what I’m talking about-- that characteristic aroma of Indian spices. The paste tasted good coming right out of the jar—full of flavor and adequately salted. There were cooking suggestions on the label, but I wanted to do a little bit of experimenting myself. I was thinking something in the way of buttered chicken, just kicked up a notch. What I ended up with was so tasty and surprisingly easy. No elaborate doctoring, like is often the case with other store-bought pastes or simmer sauces. Even before the addition of cream, the curry was rich and well spiced (but not spicy hot). Even Sonny ate every morsel on his plate, despite early protestations that it looked gross*.

*Side note: Sonny is currently at the stage where everything that’s not pizza, burgers or mac-n-cheese looks gross. This basically means everything I put on the table. He starts by refusing to eat it; we threaten with consequences. He gives in and finally tastes it. Usually he ends up eating his entire serving without further incident. We go through this ritual almost every evening and it exasperates me to no end. Please tell me he will outgrow this stage very soon.

I know the paste can be found at Whole Foods in the Portland area as well as online at www.katmandufoods.com. The retail store is in Salem, OR.

Creamy Indian Curry with Chicken
serves 3

• 1 ½ tbs Shiba's Curry Paste
• 1 tbs tomato paste
• 3 tbs ghee (or half oil and butter is fine too)
• 1 medium onion, thinly sliced
• 1 stick cinnamon
• 4 chicken thighs, cut into chunks or slices
• splash of heavy cream (maybe a tablespoon or two)
• salt, to taste
• sugar, to taste (I used a pinch to offset the tomato paste)

For this dish, use a heavy bottom pot with a lid. Melt the ghee over medium-high heat. When it’s hot, add the sliced onion and cinnamon stick. Fry the onion until it starts to brown. Turn down the heat if it’s burning or becoming too dry. You’re not trying to caramelize; the onions should be sort of crispy on the edges yet softened. It may take up to 10 minutes.

While the onions are browning, combine the curry paste with the tomato paste. Mix well.

When the onions are sufficiently browned/softened, turn down the heat a little and add the paste mix. Cook for about 30 seconds to a minute, stirring constantly to keep it from burning and sticking. You should smell a delicious aroma coming from the pot.

Turn the heat back up a little and add the chicken. Sauté until the chicken doesn’t appear raw, about 2 or 3 minutes. A little liquid will be released from the chicken and it should appear to be simmering robustly. Turn down the heat to low and simmer covered for about 30 minutes. You shouldn’t need to add any water, but if it appears too dry, just add a little water to prevent burning.

After about 30 minutes, remove the lid and add the cream. Stir and adjust flavor with salt and a little sugar if necessary. Give it a quick stir, and you’re done! Serve immediately with steamed basmati rice or naan bread.

Weekend Wokking with Eggplant

Eggplant is one of those vegetables that I’m very particular about. I’m not a big fan of those oversized specimens often found in the grocery store. There are two reasons. First, they are usually tasteless. Second, the proportion of skin to pulp is wrong—there just isn’t enough skin. The pulp just cooks up to a pile of mush. That may be okay if I’m making a dip or baby food but completely useless when I’m trying to stir-fry. That’s why I stick to the small Thai or long Chinese varieties for Asian cooking.


This eggplant stir-fry is a very popular dish found in Thai restaurants across the US, but I don't remember mom ever making it at home. I'll have to ask her why that is because it turns out to be quite easy to throw together and packs a flavorful punch. And my version is far less oily than what's found in most restaurants.

The key to this dish is the Thai black soy sauce. And just to confuse you, it may also be called "dark soy sauce" or "dark thick soy sauce" or "dark sweet soy sauce". This "dark sweet soy sauce" should not be confused with the "real" sweet soy sauce, which is also dark. LOL

Anyhow, there are two popular brands, Healthy Boy or Dragonfly. I like the Healthy Boy brand. I was only familiar with their mushroom soy sauce, but I've recently discovered they have a whole line of soy sauces available and the ones I've tried are all good. Mom uses the Dragonfly brand. To me it tastes a little too strongly of molasses.

Note: In Martin Yan’s Chinatown Cooking (see right sidebar), he explains that the best way to prepare Chinese eggplant is to first oil blanch it, which results in an intense and concentrated eggplant flavor. This is a very common practice in Asian restaurants (and is often used with green beans), but I can’t be bothered to do it at home. I find briefly steaming the vegetable to be a little more manageable. Steaming will soften the vegetable a little and cuts back on the stir-frying time. You can decide which you prefer.

Thai Eggplant Stir-fry with Chicken
Serves 3-4

• 2 long Chinese eggplants, cut lengthwise into quarters and then into 2 to 3 inch segments
• 3 chicken thighs, roughly hand minced
• 3 large cloves garlic, minced
• ½ bunch Thai sweet basil, leaves only
• chillies to taste, cut in half lengthwise (optional)
• 1 ½ tbs Thai black soy sauce
• 2 tbs thin soy sauce (or 1 tbs regular soy sauce, such as Kikkoman)
• ½ tsp brown sugar
• ½ tsp fish sauce + more to adjust flavor to taste

Start by preparing the eggplants. Prepare a steamer and steam the eggplants for about 5 minutes. They should begin to soften but still feel spongy. Remove them from the steamer to cool a bit. You could even steam them the day before and store them in the fridge until ready to use.

Alternatively, the eggplant can be oil blanched. Heat enough oil to deep fry the eggplant. The oil should be hot enough for deep frying, about 350º. Make sure the eggplant is completely dry before introducing them to the oil and do not crowd them. Fry until they get a bit soft (not mushy!), about 1 ½ to 2 minutes. Drain them well.

Mix the minced garlic and minced chicken in a small bowl and set aside. Make the sauce by combining the black soy sauce, thin soy sauce, fish sauce and brown sugar. Stir to dissolve.

Heat a wok over high heat. When it’s hot, add about 2 tbs oil (peanut, grapeseed, or vegetable). When the oil begins to smoke, add the chicken and chillies, if using, and stir-fry until almost done, about 2 minutes. Do not over stir the meat; give it about 20 to 30 seconds between each stir to get a proper sear. Add the eggplant and basil. Again, don’t over stir. Let the eggplant sear a little as well. Add the sauce mix and stir to coat the meat and vegetables. When it’s all heated through, it’s done. Transfer immediately to a serving bowl or plate and serve with steamed jasmine rice.

This is my submission for this month's Weekend Wokking hosted by Palachinka. If you're interested in hosting or want to see who's hosting in the future, check out this page.

Daddy's Got Skilz

My in-laws are visiting for a few days. They wanted an extended summer, but what they are getting is hell. Literally. It's been 90+ degrees inside the house for the last two days and even I, the one who grew up in Las Vegas, am feeling uncomfortable. Just imagine how miserable the Vikings are feeling. Oh well, nothing to do but drink more beer!

Danes have a collective skill. They can open beer bottles with just about any object. Normally they just use lighters, but a fork, blunt knife, rock and as you can see, a hammer works well too.

Obviously, we haven't been cooking food inside. Tonight we grilled up chicken that was so delicious, it was snapped up before I could pull some aside to snap a proper picture. I marinated the chicken in a paste made by combining naam phrik phao with some garlic and Thai sweet basil. Can't go wrong with that combination, can you? So here you go!

Watch the master at work! And if you're following the gas vs coal saga, we still haven't done it.

Grilled Chicken Marinated in Naam Phrik Phao and Thai Sweet Basil

• 5 boneless, skinless chicken thighs (breasts will work okay too)
• 2 cloves garlic
• 2 tbs naam phrik phao
• 2 handfuls Thai sweet basil (use the stem and flowers too!)
• 4 tbs thin soy sauce or about 2-3 tbs regular soy sauce

When I grill thighs, I like to pound them to get them to a uniform thickness. Breaking down the meat fibers a little also allows the marinade to penetrate better, which means less marinating time. I definitely recommend doing this.

Make the marinating paste by pounding the garlic and Thai sweet basil. Transfer to a bowl and add the naam phrik phao and soy sauce. Mix well.

Add the paste to the chicken and rub it around to coat the chicken. Marinate for at least 3 hours in the fridge. Pounded chicken breasts need less time. One to 2 hours is probably sufficient for them. Take the chicken out of the fridge about 30 to 45 minutes before grilling to take the chill off. Grill over direct heat.

I served the chicken with Thai sticky rice. I also put out some sambal oelek, naam phrik phao and soy sauce for dipping.

Here are some other recipes using naam phrik phao that you may enjoy: Beef and asparagus stir-fry, stir-fry with naam phrik phao, Thai basil and coconut milk, shrimp and pomelo salad, and Thai hot and sour soup.

My Productive Day in the Kitchen

Today I started bright and early making scones with Sonny. To be honest, I was nervous about this activity. We’d been talking about making scones since he had his first one last week. Every morning he’d wake up asking if it was the day to make scones. He was so patient all week and I was worried we’d end up with rock-hard-dry-ass lumps. Fortunately, they turned out great. I used this recipe and followed it exactly (except for the dry fruit part; Sonny wanted chocolate chips so I let him put some on a couple of them). The taste reminded me a little of shortbread, but they weren’t overly sweet and they were buttery without feeling greasy.





After lunch I made a batch of Vietnamese lemongrass chili sauce, the recipe for which I got at Wandering Chopsticks. Holy shit is it good! Even while it was cooking, I could tell it was going to kick ass because the aroma was divine. And it was far easier than I expected. I didn’t bother with canning it. Instead I just poured it into a sterilized jar and put a layer of oil over. I think it should keep for a couple of months in the fridge.



For dinner we had oven-roasted lemongrass chicken with nuoc cham (I add shredded carrot or sometimes jicama to mine) and the lemongrass chili sauce I made. Luckily, I got a quick shot of the chicken because there was none left over to “stage”. I can’t wait until the weather is nice enough to grill. This chicken is good in the oven but it will be downright orgasmic on the grill.



There are a ton of recipes out there for lemongrass chicken, but I just kept it simple. You could certainly add ginger and I’ve even seen recipes that call for sesame oil. It’s your call with the embellishments.

Simple Lemongrass Chicken

• 4 stalks lemongrass, cut into 1-inch segments
• 1 large shallot, roughly chopped
• 3 cloves garlic, crushed
• ¼ cup thin or mushroom soy sauce (but regular old Kikkoman is fine too)
• ¼ cup Thai oyster sauce (Chinese will work too)
• 2 tbs brown sugar
• 1 4-lb chicken, cut into pieces (or 4 hindquarters)

The easiest way to make the marinade is to throw the ingredients into a food processor and pulse until you get a uniform mixture. Sometimes, just for the hell of it, I will pound the herbs in a mortar then mix the paste with the wet ingredients in a bowl. I leave this up to you.

Marinate the chicken overnight. An hour before roasting or grilling, let the chicken sit at room temperature to take the chill off. Transfer the chicken to a rimmed baking sheet and roast in a 375˚ pre-heated oven until done. Keep in mind that the different pieces will cook at different rates. If you decide to grill, do it over indirect heat until done. Serve with nouc cham, steamed rice and sliced cucumber and tomatoes.

Tom Kha Gai: Aromatic Hot and Sour Soup with Coconut Milk

I think the hardest thing about making Thai food at home may be finding the ingredients. You can find some things at your local grocery store. It’s a whole lot easier if you have a local Thai/Viet market, but even then, things may still be unavailable (like the time kaffir lime leaves were unavailable for months here in Portland).



When I visit my local Thai market, I like to purchase extra quantities of herbs and store them for future use. Here are some examples:

• Galangal looks kinda like ginger. Its fibers are denser, making it harder to grate. It’s usually found refrigerated in a large tub of water. Once I get home with it, I will slice it into semi-thick slices, wrap them in plastic wrap in usable portions, and then throw them into a Ziploc bag in the freezer. They keep almost forever that way.
• Lemon grass can usually be found in any well-stocked supermarket, making it easy enough to pick up any time I need it. However, if there is a particularly fresh looking batch, I’ll purchase a lot. They freeze beautifully. I recommend trimming before freezing.
• Kaffir lime leaves (aka makrut) also freeze beautifully. I bought my own tree, but it’s not mature enough to give many leaves. Luckily mom brought down a gallon-sized Ziploc bag this last summer. I just threw them all in my freezer.
• Chilies also freeze well. I just throw them in the freezer whole and grab as many as I need.
• Coriander roots are hard to find, even at my local Asian markets. I grew some last year just to harvest the roots, but that wasn’t enough for more than 2 or 3 dishes. When I find it at the Thai store, I will buy every last bunch. Amazingly they can be frozen! Cut them with about 2 inches of stem attached and clean them well. Dry them well before freezing, otherwise they will get freezer burn. I also like to press them into that special blue freezer wrap by GLAD to keep out extra air. A proper food sealer would be even better (Hubby, this is a hint to you, if you are reading).

One of the best and easiest examples of cooking with Thai herbs is hot and sour soup with coconut milk. It’s aromatic, spicy, and sour with just a hint of sweetness. Wonderful for these cold winter days here in Portland. Even though this soup is a cinch to make, I like to start it after lunch and let it simmer for about an hour. Then I’ll let it sit until dinnertime to allow the flavors to meld. I don’t add the chicken until I’m ready to serve.

Tom Kha Gai
Feeds 4

• 1 x 14 oz can regular or lite coconut milk
• 2 stalks lemon grass, whites only, slightly crushed
• 2 inch x 2-inch piece of galangal, cut into thick slices
• 4 or 5 Asian shallots, peeled and cut in half (or 1 large French shallot in wedges)
• 10 kaffir lime leaves, crushed between your fingers to release aroma
• Thai chilies to taste, cut lengthwise
• 3 ½ cups chicken stock (or two 14 oz canned broth, low sodium recommended)
• 2-3 tbs fish sauce, more taste
• 1 to 2 tbs brown sugar, to taste
  
• 3 to 4 tbs fresh lime juice, more to taste
• oyster mushrooms, shredded (about ½ cup to 1 cup)
• 2 roma tomatoes, seeded and cut into thin wedges (optional)
• meat from 3 or 4 chicken thighs (or two breasts), sliced
• cilantro for garnishing

Put the coconut milk, lemon grass, galangal, kaffir lime leaves and shallots in a large pot and bring to a boil over medium-high heat. Allow to boil for about 5 minutes. Add the chicken broth, fish sauce, brown sugar and lime juice. Once it comes to a boil again, turn down the heat to low and allow it to simmer uncovered for at least 30 minutes. Add the mushrooms and continue to simmer for another 10 minutes, or until the soup comes back up to a simmer. Adjust the seasonings by adding more lime juice, fish sauce or sugar to suit your taste. Lastly, add the chicken and tomatoes, give the soup a quick stir, and allow to simmer for a final 10 minutes. I really insist that you do not stir the soup during this time, otherwise, the meat will harden. Just let it poach undisturbed. Once the chicken is cooked through, you’re done! Allow it to cool a little before serving. I find it’s hard to enjoy the flavors when the soup is so hot, it burns my tongue. Serve garnished with cilantro leaves. If I serve this as a main meal, I usually put out steamed rice or sticky rice to make it heartier.

Drunken Noodles

Drunken noodles (aka pad kee mao) seemed like all the rage a few years back. Funny thing is the first time I can remember having this dish is at a Thai restaurant. Mom never made it at home. People never believe me when I tell them this. They think that just because I grew up in a Thai household, I’ve eaten every Thai dish ever invented. So not true. But just because I didn’t grow up eating pad kee mao doesn’t mean I don’t love it. It also happens to be Hubby’s favorite rice noodle preparation so I’ve learned to make it.


Normally, I encourage people to make substitutions or change a dish according to their taste, but for this dish, I feel there are a couple essentials that just should not be left out. The first is the Thai basil. Traditionally holy basil is used, but Thai sweet basil will work fine. Both have distinctive flavors that are sometimes interchanged but cannot be replicated with the basil you’d use to make pesto. The second is to use the proper type of soy sauce. Ya’ll know that all soy sauces are not created equal! I found the best combination is black soy sauce (preferably Thai, but Chinese will work okay) and mushroom soy sauce. Other than that, you can play around with the vegetables and meat. I’ve seen bell peppers, broccoli, mushrooms, baby corn and even tomatoes. For the meat, just about anything will do, but my favorites are chicken and pork.

I recommend using Thai black soy sauce but this Chinese version is similar enough. Both use molasses to give a slight sweetness.

Drunken Noodles
Feeds 4 to 6

• 2 tbs black soy sauce
• 4 tbs mushroom soy sauce or light soy sauce
• 1 tsp brown sugar
• 6 cloves garlic, minced
• fresh Thai chilies, to taste, cut lengthwise
• 1 cup packed Thai basil leaves (holy basil is best, but Thai sweet will work)
• 2 to 3 chicken breasts, roughly minced (pork, turkey or cubed tofu also okay to use)
• ½ large onion, sliced into wedges
• 1 to 2 cups Chinese long beans, sliced into 2” sticks
• fish sauce, to taste
• 1 package fresh rice noodles (sold in 2- pound packages), strands separated

Start by making the sauce. I always recommend making more than you’ll need. Try doing 1.5x to a double portion just in case you want more flavor. Mix the soy sauces and brown sugar in a bowl until the sugar is mostly dissolved. Set aside until needed.

Before you start stir-frying, make sure you’ve got everything prepared. The noodles may take the longest because separating the strands can be tedious and difficult to separate. It’s a little easier if they are not straight out of the fridge. Keep in mind that every single strand doesn’t have to be separated, but try to the have no more than two strands stuck together.

In a very hot wok over high heat, add about 2 tbs peanut oil or vegetable oil. Add the chilies, garlic and stir-fry for about 20 seconds. Add the onion wedges and long beans and continue to stir-fry for about 1 minute. Add the meat and cook until just done. Add a couple squirts of fish sauce and remove everything quickly to a bowl. Set aside until needed.

To the hot wok, add about 1 or 2 tbs more oil, and when it’s hot add most of the basil then the separated noodles on top. Stir-fry until the noodles begin to soften, maybe 3 or 4 minutes. Give the noodles a few seconds between turns to allow them to take on some color. Let’s hope your wok is well seasoned, otherwise you’ll have a big mess of rice noodle stuck and burnt at the bottom. Add back in the meat and veggies and give it a few good stirs to mix. Add in about half to 2/3 of the sauce and stir-fry to mix it well. Taste the noodles and add more sauce as needed. Throw in the remainder of the basil and give it a quick turn, then you’re done. Serve immediately with fish sauce on the side to allow diners to adjust the taste to their liking.

Easier Than you Think: General Tsao's Chicken

I have 3 Chinese cookbooks and not one of them contains a recipe for General Tsao’s Chicken. But walk into any Chinese Restaurant in America, and you’ll find it on the menu. Is this a Chinese-American invention or is it actually genuinely Chinese? Anyone with an answer, please speak up.

Whatever it’s origins, it’s definitely a crowd pleaser. That’s why I was thrilled to find a recipe for it here on Slashfood. If you think it’s difficult or time consuming to make, it’s not! I think it’s the deep-frying bit that turns people off to making this at home. Personally, I find deep frying a lot neater than frying up a steak or pan searing chicken; it just takes a little longer. Still, this dish can be done in about 30 minutes.

I pretty much followed the recipe since this was my first time, and it turned out great. The only things I did a little differently were double the sauce (because God forbid there isn’t enough sauce to go around) and wok-caramelized the chicken in the sauce to give it that extra touch. Of course you can just toss the chicken in the sauce and serve it that way.

There are a couple of important things to remember: 1) Even though the sauce may taste very salty by itself, the chicken is not seasoned, so it all mellows out in the end. Serving with steamed rice also cuts the saltiness. 2) Use whatever cuts of chicken you like. Contrary to what people think, using breast meat will not be too dry. In fact, it won’t be dry at all. The cornstarch prevents that. It’s the Chinese secret to any stir-fry and deep fry. 3) The batter will look similar to a tempura batter, but the chicken will never get as “crunchy” due to the egg. Don’t worry. The result will not be soggy, especially after you give it a quick turn in the sauce in your wok.

General Tsao’s Chicken

• 1 lb skinless, boneless chicken, cubed or sliced
• 1/3 cup cornstarch
• 2 eggs
• ½ cup soy sauce (low sodium is fine)
• ¼ cup rice wine vinegar
• 1 tbs cornstarch
• ¼ cup sugar (more or less to taste)
• 1-2 tsp sambal oelek or 1-2 chili peppers split lengthwise (or more to taste)
• 4-5 cloves garlic, minced
• 1 tbs minced ginger
• 1 bunch green onions, sliced in long on the diagonal (save 1 to slice finely for garnish)
• vegetable oil for deep-frying (I do not recommend olive oil)

Set the oil on the stove to heat while you prepare the chicken and batter. Depending on the size of the pot, you may need about 3-5 cups of oil.

Start by making the batter. In a large bowl, whisk the eggs until they are well scrambled. Slowly add the cornstarch in batches while whisking vigorously to prevent clumping. When you get a uniform mixture, add the chicken and turn to mix well. When the oil reaches 350º, it’s ready. Don’t worry if you don’t have a thermometer, just add a drop of the batter to the oil. If it starts to sizzle, the oil is ready. Fry the chicken in batches, making sure not to crowd the pieces. Use a spider to separate the pieces as they will have a tendency to stick together, even if they are not crowded. It will probably take about 2 minutes per side, so a total of 4 minutes per batch. The chicken should be golden brown and cooked through. I recommend draining on a rack set above a cookie sheet, but draining on paper towels is okay too.

As you’re frying up the chicken, you can begin to make the base for the sauce. In a small sauce pan, add the soy sauce, vinegar, cornstarch and sugar. Whisk to dissolve the cornstarch. Put the pot over a medium-low heat and simmer until the sauce thickens. Stir it as needed. Add more sugar or vinegar according to your taste. Once it gets thick, turn off the heat and put the lid on to keep it warm until needed.

Once the chicken is done and the sauce is ready, heat up your wok on high heat. Add about 1 tbs of oil (you can use some of the oil from deep-frying) then add the garlic, ginger and sambal or chili. Stir-fry for about 30 seconds or until the mixture is fragrant. Add the green onions and continue to stir-fry for about 1 minute. Add the chicken and continue cooking. Add the sauce (about ½ cup or more to your taste) and quickly turn the chicken it in. You need to work quickly because the sauce will become very thick and caramelize quickly. Once the chicken in well coated, you’re done. Garnish with the sliced green onion. Serve immediately with steamed rice and a vegetable.

TIP: One thing you can do is to cook a vegetable like asparagus or broccoli in the wok after you have removed the chicken. Add the vegetable and a little water to release the caramelized sauce. Put a lid on the wok and steam/simmer the vegetable until tender-crisp.

My Best Friend in the Kitchen this Week

I am so exhausted. This week has been incredibly hectic at work and we’re only half way through. In case you don’t know, I manage a service laboratory at an academic institution. That means we are contracted by investigators to help with their projects. Normally I love my job. Except, of course, when I’m working for crazy-ass investigators who watch too much Star Trek and can’t tell the difference between science and science fiction.

But I’m sure you don’t want to hear me rant about work, do you?? This is a food blog and I do have a gastronomic point to make.

For a working parent and the family cook, the pressure is always on to get dinner on the table at a reasonable time. That’s why I like foods that can be stretched over a couple of meals. Do the real cooking once and whip up something quick with the leftovers the next time. What fits that bill better than oven-roasted chicken?

Everyone has a favorite way to roast a chicken. I like to use my Dutch oven. I get the pot very hot on the stove then throw in the chicken. After the bottom sears, I transfer the pot to the oven and roast uncovered for about 1 hour at 375º. The chicken skin gets browned while the meat stays moist and juicy.

This time, I decided to brine the chicken because I wanted to try this recipe before using it on my Thanksgiving turkey. I changed it a bit but it turned out great and I think I'll use it for our turkey.

Pineapple Chicken Brine (suitable for 4 to 5 pound chicken)

• 1 ½ quarts unsweetened pineapple juice (sold as 1 quart 14 oz)
• 1 cup packed brown sugar
• 2/3 cup soy sauce
• 6 tbs kosher salt
• 1-2 stick cinnamon
• 2 star anise (optional)

You can make the brine in a microwave or on the stove top. Heat all the ingredients, except the cinnamon and star anise, until the sugar and salt are dissolved. Take off heat and add the cinnamon and star anise. Cool completely before pouring onto the chicken. If the brine doesn’t completely cover the chicken, turn the bird so that the breast side is down and completely submerged. Before roasting, take the chicken out of the brine and pat it dry.

I was able to get three meals plus a rich stock out of a 5-pound chicken. Day 1 we had roast chicken. Day 2 we had chicken and mushroom sauté with creamy polenta. Day 3 we had a delicious Asian chicken noodle soup with bok choy.

So tell me, what’s your favorite way to roast a chicken? And what do you like to do with the leftovers?

Mission Impossible: Finding Mexican Food in Mexico??

When we were deciding where to go for our family vacation, we had just 3 simple criteria:

1. It had to be warm
2. There had to be a beach or other swimmable body of water free of crocodiles or flesh-eating fish
3. We had to be able to get cocktail service near said body of water

Hubby pushed for Hawaii, but I have an intensely irrational fear of 4-legged reptiles and convinced him to go to Cancun instead. Yes, I know there are lizards and geckos and iguanas in Cancun, but I had a feeling I would see less of them. I realize this makes no sense to any normal person, but this is my irrational fear, and it makes perfect sense to me.

Most people think of Cancun as a spring break party town, and rightly so, but it’s also a wonderful place to take a family beach vacation during the off season. We got exactly what we asked for...mostly. We stayed here (the link will take you to my review) and I would happily recommend it to anyone. Our room had a spacious balcony with a gorgeous view of the pool and the ocean beyond. The pool had a bar where we could get yummy margaritas (or juice for Sonny). The ocean water was warm and clear (and we could get our drinks there too). We spent most of our days outdoors, basking in the sun. What more could we really ask for...?

How about some Mexican food? Who knew it would be so hard to find? Sonny was asking for enchiladas for 3 days before we could find a restaurant that served them. In the Hotel Zone, which is where most tourists stay, there are more American chain restaurants than Mexican restaurants. For heaven’s sake, who wants to travel all the way to Cancun just to eat at TGI Friday’s, Chilli’s or The Hardrock Cafe? The few Mexican restaurants in the Hotel Zone jacked up their prices so much, it cost more to eat out there than back home. Of course we could have ventured out of the Hotel Zone more often, but that would have cut into our beach time.

We did venture out of the more touristy areas a couple of times though. Guess where we went?? To Super Walmart! We meant to go to a more locals shopping area we had read about, called Mercado 28, but we got caught in a hellacious downpour and decided to take shelter in the Walmart.

Now, I normally dislike Walmarts and avoid them like the plague because they are so messy, with narrow isles so shopping is more of a pain than a pleasure. Oh, but not so in Cancun! I have to say this is probably the best Walmart I’ve ever been in and did I mention they have a kick-ass liquor section, with prices about 30-50% less than in the Hotel Zone? While hubby spent his time choosing which liquors to purchase, I spent a considerable amount of time roaming the deli/cafeteria section drooling over the different offerings (also at a fraction of the cost). We got 3 pork el pastor tacos for $1.25!!! Two delicious empanadas filled with carne molida (ground beef), served with chimichurri sauce cost us $3.00!!! They also have a very good bakery, which was probably Sonny's favorite part. Hubby and I were joking that if we hadn’t been staying so far from the Walmart we could eat breakfast and lunch (and probably dinner) there everyday.

Now it’s back to reality and cooking our own food again. I’m actually very happy to be back in a kitchen. Eating out every single day for every single meal gets old fast. And since we didn’t get our fill of Mexican food while we were in Mexico, I’ll need to get down to business here at home. First up is chicken stewed in red sauce. This dish is similar to mole, but without any seeds and chocolate. BTW, this sauce is also a great enchilada sauce.

Chicken Stewed in Red Sauce
Feeds 3-4 adults

• 3 dried chilies (such as ancho or New Mexico), seeds and membranes removed
• 4 cloves garlic (not peeled)
• ½ large onion, cut in half into 2 wedges
• 1 tsp ground cumin, toasted
• 1 x 14 oz can fire-roasted tomatoes
• 1-2 bay leaves
• 6-8 chicken thighs (or whichever cuts you prefer)

In a dry skillet over medium-low heat, toast the garlic, onion and chilies until they begin to brown, about 15-20 minutes (the chilies will take less time). Re-hydrate the chilies by soaking them in boiling water until they are soft, maybe 15 minutes. Peel the roasted garlic and chop the onion. Put the garlic, onion, cumin, re-hydrated chilies and the tomatoes into a blender or food processor and puree until smooth. Add salt to taste. You can run the sauce through a sieve to make it smoother or use it as is (which is how I like it). Makes about 1 1/2 to 2 cups sauce.

In a Dutch oven over medium-high heat, brown the chicken pieces until well browned on all sides (may need to be done in batches). Add the red sauce and bay leaves. When the stew comes to a boil, cover, turn down the heat and simmer until chicken is tender (about 1 hour 15 minutes).

Serve with warmed tortillas, rice, cornbread or any crusty bread of your choice. I like to put out jalapenos, pico de gallo, sour cream, chopped cilantro and avocado for people to garnish as they like. Tastes even better the following day.

I Like Thai-nese Food

A friend asked how I learned to cook Chinese food. I thought about this a lot and I realized I learned by osmosis, if you can believe it. See, teachers aren’t right about everything!

When I was 14 (and a half) I got a job working at a take-out Chinese restaurant. In the beginning, my job was to take orders, be the cashier, and keep the front of the restaurant nice and tidy. When it wasn’t busy, I made egg rolls, wontons and prepped veggies. I got to see how to cook using a wok and using Chinese cooking techniques. So you see I’m not kidding: I really did learn just by being there. Still wondering why this method didn’t work for physics class??

Most of the cooking I do now is not strictly Thai or Chinese (the inside joke is it’s actually Thai-nese). I mix all kinds of stuff and hope for the best. I’m not one of those that’s hung up on producing authentic dishes. Who cares as long as it tastes good?

Speaking of tasting good, I’m going to Cancun tomorrow. I know I’m the only one who understands the previous sentence. I guess what I’m trying to say is that 1) my head is so full of checklists, I’m unable to formulate a coherent thought, 2) I won’t be posting until I return, sometime after November 1st, 3) I’m leaving you with an easy, delicious stir-fry idea using chicken, hoisin, lemongrass and kaffir lime leaf.

Enjoy! I’ll be thinking about some of you as I sip cocktails by the pool.

Chicken Stir-fry with Lemongrass and Kaffir Lime Leaf
Feeds 2 adults and 1 preschooler.

• 1 tbs hoisin
• 1tbs fish sauce
• 1 tbs oyster sauce
• 1 tbs brown sugar
• 10 smaller Asian shallots, peeled and halved (red pearl onions are fine)
• 2 stalks lemongrass, whites only, finely sliced or chopped
• 2 Kaffir lime leaves, cut into thin strips
• 2 cloves garlic, minced
• 1-2 seeded chilies, cut in half lengthwise (optional)
• 2 chicken breasts, cut into small cubes

In a small bowl, mix the hoisin, fish sauce, oyster sauce and sugar. Set aside until needed.

In a very hot wok over high heat, add a little oil. Add the shallots and stir-fry until they take on some color, about 1 minute. Add the garlic, chili, lemongrass, lime leaves and chicken. When the chicken is almost done, add the sauce mix. It should begin to caramelize quickly. Stir-fry until the chicken is done. Garnish with the sliced chilies and serve with steamed jasmine rice.

Food Fit for a Power Ranger

This evening at dinner Sonny said, “This is so yummy, I bet even Power Rangers would eat it!” If you knew how obsessed my son is with Power Rangers, you’d understand what a huge compliment that was. But don’t get the wrong idea, he wasn’t talking about mac n’ cheese or pizza (which we’ll have tomorrow night). He was talking about yakisoba stir-fry.

This is such a versatile dish because you can basically use just about any meat or vegetable you like. The sauce is slightly sweet due to the hoisin, but that’s balanced by the black soy sauce (which is very salty) and chili bean paste. (don’t worry, this is not at all spicy). To further balance the hoisin, I recommend a strong veggie like mustard greens, bok choy, asparagus or even broccoli. For the meat, I used chicken, but you could just as well substitute pork, beef or tofu.

This recipe easily serves 6 (8 if it’s part of a multi-course meal).

Yakisoba Stir-fry with Chicken and Mustard Greens

• 3 tbs hoisin sauce
• 2 tbs black soy sauce (regular soy sauce is fine too)
• 1 tbs Chinese chili bean paste (or chili garlic sauce will do fine)
• ½ tbs brown sugar
• 1 tbs sesame oil
• 1 tbs minced garlic
• 1 tbs minced or grated ginger
• 1 bunch mustard greens, roughly chopped
• 1 ½ to 2 chicken breast, sliced for stir-fry
• 2 bunches green onions, thinly sliced on the diagonal
• 1 (32 0z) package of yakisoba noodles

Start by separating the noodles. They come compressed together and it can be hard to separate them when they are cold. You could dunk them into boiling water for about 10 or 20 seconds, but that’s too much work for me. I’m also afraid they will get too soft and become soggy when I stir-fry them. What I normally end up doing is putting them into my stockpot and filling that with lukewarm water and carefully trying to separate the noodles with my hands. Every strand doesn’t have to be separated, but they should be loose. Drain them and keep them in a colander until ready to use. They come lightly coated with oil so they shouldn’t clump together and stick.

Make the sauce mix by combining the hoisin, soy sauce, chili bean paste, brown sugar and sesame oil. Mix well to dissolve the sugar and set aside until it’s needed.

Heat a wok over high heat. When it’s very, very hot add a splash of oil (about 2 tbs). Add the garlic and ginger and fry for about 10 seconds. Add the chicken and then the mustard greens. Stir-fry for about 2 minutes, until the chicken is almost done. Add the drained noodles and stir-fry until everything is well mixed, about 1 minute. Add the sauce mix and continue to stir-fry until the noodles are coated with the sauce, about a minute or two more. Turn off the heat and throw in the green onions. Toss a couple more times and you’re done! Serve immediately. Even though this is well seasoned, I always serve noodles with fish sauce, lime wedges and sambal oelek on the side just in case anyone wants to a little extra seasoning.






We scored this costume at the local Goodwill. Nevermind the costume is for the black ranger and the mask belongs to the green ranger. What can you ask for for $6.99?? He'll probably wear the Darth Vader mask we picked up at the same time anyways. Don't you just love the poses?

From Trash to Treasure

Asians have their own version of trashy foods. This includes things like fried rice with hot dogs or even better, Top Ramen with hot dogs. I haven't done the hot dog thing very often since my college days, but ramen noodles are definitely something I keep handy for those days when I need fast comfort food. I buy the packets, but normally use my own broth.

You’d be surprised at how easy it is to turn something like ramen into a delicious meal that’s anything but trashy (but still che-eep). Just by poaching an egg with the noodles and throwing in some chopped scallions you’ve increased the appeal of the meal without increasing the fuss. Depending on what I have on hand, additions may include bean sprouts, thinly sliced cabbage, kim chee, tofu, pickled ginger, snow peas, mushrooms, sliced or minced chicken, beef or pork. Today I combined ramen with a quick, no hassle stir-fry that turned out delicious.

Ramen soup with stir-fried Napa cabbage and chicken (Serves 2-3)

• 2 packets of ramen noodles
• 1.5 quarts of water + your favorite bouillon (if not using seasoning packets)
• 3 skinless and boneless chicken thighs, minced
• 3 cups sliced Napa cabbage
• 1 tbs oyster sauce
• 1 tbs hoisin sauce
• 2-3 eggs (optional)

If you want to use the ramen seasoning packet, cook the ramen according to package directions. If you want to use your own broth, bring the water to a boil and season it with your bouillon (make more broth if you like your ramen soupy; I tend to like mine on the less soupy side). When the broth comes to a boil, add the ramen and cook until tender. Remove the noodles from the broth and divide among bowls. Turn down the heat to a simmer and carefully add the eggs. Allow them to poach until they’re done to your satisfaction.

While you prepare the broth and noodles, make the stir-fry. In a wok over, high heat, stir-fry the chicken in about 1-2 tbs oil. When the chicken is almost done, add the oyster and hoisin sauce. Mix well and add the Napa cabbage. When the cabbage is just wilted, it’s done. Divide the stir-fry among the bowls. Top the noodles and stir-fry with a poached egg, and spoon over as much hot broth as you like. Serve immediately.

Grandma's Visit is Worth 2 or 3 Pounds

Mom arrived last Tuesday and commandeered my kitchen. Part of me is a bit annoyed because I can’t find anything and there’s been a constant aroma of Thai food in my home, and I suspect, on my clothing. Oh, and I’ve gained 3 pounds. Truthfully though, most of me is not annoyed because I haven’t eaten this well since I left home in 1993. In six days I’ve eaten red curry, pad Thai, thom kha gai, Issan sausages, fishcakes, fried mackerel, som tom, fried rice, sticky rice with mango, naam prik kapi with various veggies, and chicken satay. Unfortunately, she didn’t want to be photographed in action, and I didn’t photograph most of the food, but I did manage to get the chicken satay. And yes, it tasted as good as it looks.

Chicken Satay

• 3 Asian shallots (or 1 large French shallot), roughly chopped
• 5 cloves garlic
• 4 coriander roots roughly chopped
• 1 knob ginger, approximately the size of an adult thumb, sliced
• 1 tbs ground coriander
• 1tbs ground cumin
• 1 tbs madras curry powder (or yellow curry paste)
• 2 tbs soy sauce
• 1 large can coconut milk, cream removed and reserved
• 2 tbs sugar
• 1 tsp salt
• 2-3 lbs pork sirloin, tenderloin or chicken, sliced for skewering
• 1 portion peanut sauce (recipe follows)
  

Mom doesn’t own a food processor, so she chops everything small, then pounds the hell out of it in a mortar. I don’t have the patience for that so I use a food processor. Your choice, but honestly, the result will be the same. In a food processor, combine the shallots, garlic, coriander roots and ginger. Pulse until you have a uniform paste. In a large Ziploc bag, combine the paste and other ingredients. Marinate in the fridge overnight. An hour before grilling, thread the meat onto skewers. Pour the marinade over the skewers and a set aside until ready to grill.



Peanut sauce

• 1 cup roasted, unsalted peanuts, roughly chopped or pulsed in a food processor
• 5 cloves garlic, crushed
• 1 knob ginger about the size of an adult thumb, crushed or grated
• 1 tsp massaman or yellow curry paste
• chilies, to taste, crushed or sliced
• reserved coconut cream from above + 1 small can coconut milk
• salt or fish sauce (or both) to taste
• 1-2 tbs sugar, to taste

In a wok (preferred) or small sauce pan, add about 1 tbs peanut or vegetable oil. When hot (but not smoking), add the ginger, garlic, chilies and curry paste. Saute until fragrant, about 30 seconds. Add the reserved coconut cream slowly down the sides of the wok. It will spit and spatter, but not too violently. Allow the mixture to cook at medium heat for 5 minutes or until the oil starts to separate out. Stir frequently to prevent burning. Add the peanuts and coconut milk, sugar and salt. Allow to simmer. The oil should continue to separate. Stir frequently to prevent burning. If it looks like this, you’re done.

There’s no doubt this sauce has a lot of oil, mostly due to the coconut milk. If you let the sauce sit for a bit in a bowl, a lot of the oil will rise to the top and you can skim or pour it off.

The Cure-all Soup (updated!)

One of the most annoying things in the world is to get sick during summer. Not a slight summer cold, mind you. Sore throat, ear infection, coughing, chills…just all around icky-ness. While everyone else was prancing around in tank tops and shorts, all I wanted to do was crawl under my heavy down comforter and hibernate. Then just when I was on the upswing, Sonny came down with it. Ugh.

It's times like these when I wished mom lived nearby (I'm sure I'll retract that statement next week) because I sure could have used a double batch of her cure-all hot and sour soup. Got a cold? Headache? Upset stomach? Nothing like a dose of hot and sour soup to make things alright.

Photo added December 2008.

Now days, you can get the bouillon at Asian markets. I have used this in the past, but it required so much doctoring, I figure I could just as well make it from scratch. If you look for recipes for tom yum soup, there are a few things they all have in common: lemongrass, kaffir lime leaves, galangal, coriander roots, fish sauce, lime juice. But I will tell you the secret (or two) to make this a stellar soup; something I’ve never found in any recipe: naam prik pao. My mom taught me this and I promise you it makes a huge difference. Another thing mom taught me was to use tamarind puree as well as lime to give this soup its sourness.

One thing to keep in mind is that some people (like mom) like this soup more on the sour side, while some people (like me) like this soup more on the tangy side. There’s also a few additions, like ginger or shrimp paste, depending on whether you plan to use shrimp, tofu or chicken, but I usually just stick to the basic recipe and it all still turns out fine. You may find yourself fiddling a little with the ingredients until you find the right combination.

This recipe makes a lot of soup. Enough to feed about 10 people a small bowl. If it’s too much for your immediate use, freeze some of it for later. Once you get the flavoring right (and before adding the tomatoes or meat), transfer the amount you want to freeze to another pot or large bowl and allow it to cool a bit before freezing. Then when you feel like having some soup later, just reheat, add tomatoes and meat, and you’re ready to go.

Mom’s Cure-all Hot and Sour Soup (aka basic Tom Yum)

• 2.5 tbs naam prik phao
• Thai chilies, to taste (I generally use 2-3)
• 3 coriander roots (if you can find it)
  
• 1 stick lemongrass, white part only
• 4 kaffir lime leaves
• 1 clove garlic
• 4 slices galangal (about the size of half dollars)
• 8 cups chicken stock
• 1/4 to 1/3 cup tamarind puree
• 3 tbs fresh lime juice, more to taste
  
• fish sauce, to taste
• palm sugar, to taste (light brown sugar is okay)
• 2 handfuls of cherry tomatoes or 2 large tomatoes sliced (or more if you like)
• 1 block tofu, 1 lbs shrimp or ¾ lbs sliced chicken (preferably thigh meat) or mushrooms
  

In a mortar, pound the chilies and garlic until uniformly mashed. Add the coriander roots, galangal and lemongrass and pound just to bruise the lemongrass to release its fragrance. In a large pot add the naam prik pao, the mashed herbs, kaffir lime leaves and chicken stock. Heat until warmed. Add the tamarind puree, lime juice, fish sauce and sugar. Adjust the taste by adding more of tamarind puree (for tanginess and sour), lime juice (for sourness), sugar or fish sauce. Once you get the flavor you like, turn down the heat to get a nice simmer and add the cherry tomatoes (I like to simmer up to 30 minutes before adding the tomatoes, but it’s up to you really). After about 5 minutes, add the tofu or meat. If adding shrimp or chicken, do not stir. Simply submerse the meat and allow it to poach until done. Serve garnished with a few cilantro leaves. I sometimes like to add some rice to my bowl for a nice hot and sour rice soup. Yum!


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