Peanut Udon Noodles With Ginger, Lemon And Chives
Peanut Udon Noodles With Ginger, Lemon And Chives
Noodles and peanut sauce are a classic Southeast Asian combination. The addition of lemon juice and honey to these make them sweet and sour, and fresh chives give them a grounded earthiness. Soba, or any other noodle would work in place of the udons.
Broiling is an often overlooked, easy way to quickly cook shrimp. The full range of Thai tastes and flavors in this dish really stand up to the brininess of the shrimp without overwhelming their pleasantly marine bite.
Beef, Sweet Onion And Carrot Stir-Fry
Beef, Sweet Onion And Carrot Stir-Fry
The thinly sliced beef and vegetables cook in a flash, so make sure everything is ready to go before you start cooking.
This recipe is adapted from Kylie Kwong's Simple Chinese Cooking. A whole chicken is poached in a liquid flavored with ginger, garlic, star anise, cinnamon and orange zest. Then the chicken is cut into serving pieces and broiled to crisp the skin.
Satay is universally loved across Southeast Asia. It's believed that Satay is the region's distant cousin to Middle Eastern Kebabs (thanks to the spice route and the culinary influence of early Arab traders).
Read more about this recipe at Rasa Malaysia.
In our home kitchens, where we can't get the super-high heat you really need for a true stir-fry, we prefer to use a large nonstick sauté pan over medium-high heat. The result is stir-fry/sauté hybrid.
This recipe comes to us from Missy Frederick, and was the featured recipe for Root Source Challenge: Pineapple. To find out more about this weekly contest and how to participate, get caught up at the Cookthink blog.
