Pork Wontons

On April 25, 2016 By nathalieskitchenIn PorkLeave a comment

I love eating wontons, especially when I’m sick. To me it’s the asian version of chicken noodle soup. They are super easy to make and delicious!

Pork Wontons

Servings: 15
Time: 30 Min
Difficulty: medium
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Ingredients:

1/2 pound (package) fresh organic ground pork
1 package wonton wrappers
2 scallions (chopped)
1 handful cilantro (chopped) – save some for garnish
1 tsp grated fresh ginger
2 tsp sesame oil
2 tsp soy sauce
Pinch of pepper
1 egg (beaten)

Directions:

In a medium bowl mix pork, soy sauce, ginger, sesame oil, cilantro, green onions
Lay out one wonton wrapper
Using a pastry brush coat it with egg wash
Using a teaspoon measure out pork mixture and place in the center of wonton
Fold over into a triangle
Pinch all sides of wonton so it is sealed tightly
Assemble all wontons
In a pot of boiling water drop wontons and cook for approximately 5 minutes
Serve with fresh chicken broth or soy sauce mixture
Garnish with fresh cilantro

Thai Green Curry with Chicken

On October 28, 2015 By nathalieskitchenIn Chicken, dinner, Thai1 Comment

I’ve been cooking Thai food for almost 30 years and one of my go to dishes is green curry. I don’t have time make the paste from scratch so I opt to make it with canned paste. If you sauté in heated peanut oil it helps bring out the flavor and wake up the spices.

Typically this is made with two types of Thai Eggplant, one that is shown in this recipe and the other that looks like peas. I had some fresh yellow squash I picked up from the farmers market that made the curry more colorful and tasted great!

Thai Green Curry with Chicken

Servings: 6-8
Time: 1hr
Difficulty: medium
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Ingredients:

1 tablespoon of peanut oil
1 can of green curry paste (I prefer Maesri brand)
1 can of coconut milk
1-2 Kaffir lime leaves
Large handful of Thai Basil (remove from stems)
3 cups of fresh chicken broth
1-2 tablespoons of sugar or palm sugar
1 tablespoon of fish sauce (or more if you want it saltier)
1 package of organic chicken tenders
1 can of bamboo shoots (I prefer Chaokoh brand)
10-15 Thai eggplant
2 yellow squash

Directions:

In a large pan or dutch oven heat the peanut oil and add the entire can of green curry paste (a little less if you don’t like it too spicy)
Sauté for 1-2 minutes
Add coconut milk and stir until combined with curry paste
Add Kaffir leaves and a handful of basil
Add fresh chicken stock
Add sugar
Add fish sauce
Add chicken
Bring to a boil and let chicken cook until no longer pink
Add bamboo shoots, eggplant and squash
Bring to a boil then reduce heat to simmer for about 30 minutes
Serve over rice or rice noodles

Thai Eggplant, bamboo shoots and yellow squash

cut Thai eggplant into quarters — Cut Thai eggplant into quarters

Thai Glass Noodle Stir Fry with Vegetables – Pad Woon Sen

On October 27, 2015October 27, 2015 By nathalieskitchenIn Asian Party Food, Thai, VegetablesLeave a comment

Recently I’ve discovered that glass noodles are very low in calories and a great diet food. These noodles are quick to make and your kids will love it!

Thai Glass Noodle Stir Fry with Vegetables - Pad Woon Sen

Servings: 4-6
Time: 25min
Difficulty: easy
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Ingredients:

4 bundles of Chinese vermicelli noodles
1 cup of chopped green beans
2 carrots (mandolin sliced into ovals)
1 small sweet onion
3-4 chopped pieces of garlic
1 handful of beansprouts
2 tablespoons of golden mountain soy sauce
1 tablespoon of thin soy sauce
1 tablespoon of sweet black soy sauce
1 teaspoon of fish sauce
pinch of pepper
2 eggs
1 tablespoon of peanut oil

Directions:

In a medium saucepan bring 4 cups of water to a boil
Turn off heat and add the noodles
let soak for 3 minutes and make sure all noodles are submerged into the water
Remove and drain and cut with kitchen scissors into small pieces and set aside
In a large pan or wok heat peanut oil
Add garlic and onions and stir for 1 minute
Add beans and carrots and stir for 3-4 minutes
Add noodles
Add all sauces and pepper
Stir well until all combined
Make an area in the pan clear of all noodles and crack 2 eggs and scramble them until it almost looks like scrambled egg and add then mix through the noodles
Add bean sprouts and cook for another 2 minutes stirring and mixing well
Serve immediately

Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy sauce — Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy Sauce

Garlic Truffle Edamame

On October 22, 2015October 22, 2015 By nathalieskitchenIn Appetizers, Asian Party Food, VegetablesLeave a comment

This is one of my favorite dishes I order at our go to sushi place. I needed to eat this more on a regular basis so I experimented at home with this recipe. It is so easy to make and you can adjust the taste to your liking by just adding more of each ingredient if you want, you can’t go wrong!

Garlic Truffle Edamame

Servings: 4
Difficulty: easy
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Ingredients:

1 bag of frozen (not cooked) Edamame
1/4 cup of soy sauce (I use low sodium)
1/4 cup of Ponzu sauce (I prefer Mizkan brand)
1 tablespoons of Chili Oil (you can use less or more depending on spice profile)
1 tablespoon of black truffle oil
4-5 cloves of finely chopped garlic

Directions:

In a medium bowl mix all the sauces and garlic together and let sit for 30 minutes on the counter to marinate.
Steam Edamame per the instructions on the bag and then add to the sauce mixture.
Stir well and serve hot!

4th of July Party 2015

On September 26, 2015October 12, 2015 By nathalieskitchenIn Asian Party Food, ThaiLeave a comment

This was the first year we hosted 4th of July at our house. Since we just remodeled our kitchen I felt the need to trial run a smaller party with 10 people vs. the 40-50 people party I typically throw.

My new kitchen was a success, I had plenty of counter space to prep (85 sq feet) and my new Bosch hood kept all the smoke alarm at bay. (no firemen had to save us…LOL)

The theme for my menu was “Asian Inspired” instead of just Thai. We had a little Korean, Japanese, Chinese and Thai. I think the dishes blended well together on the plate.

Here are just some of the dishes from the menu:

Truffle Edamame with soy, garlic, chili and ponzu sauce