Tag: south east asian
-
PK’s Vietnamese Beef Marinade #1
A simple Vietnamese style marinade to bring out the best in your beef. Mix it into beef strips and let everything sit in the fridge for at least two hours. Then you are ready to stirfry. 🙂
Mix together using a wet mixer:
- 2 lemon grass stalks (tender inner layers only)
- 2 Tbsp fish sauce
- 1 Tbsp palm sugar
- 3 garlic cloves
- a tiny bit of water
- a sprinkle of cracked black peppercorns (optional)
Enjoy,
PK
Related Links:
- see more marinade posts here
- see more Vietnamese cuisine posts here
- see more southeast Asian posts here
- go to all meal ingredients here
Please consider subscribing to get a weekly email summary of our posts.
[mc4wp_form id=”15771″]
Written by
·
-
Southeast Asian Chicken Salad
By now you know that I love simple, easy cooking using the freshest ingredients. This Southeast Asian chicken salad is the perfect example.
I used my Quick Pulled Chicken Breast FoodHack and then built up a nice fresh mix of vegetables and salad greens. Chuck in anything you like really and then garnish with something like coriander, bean spouts and slices of chili.
I then drizzled over my NoRecipe Southeast Asian Dipping Sauce and sat down to the perfect salad :).
Enjoy,
PK
Related Links:
Written by
·
-
PK’s Rice Paper Rolls
These deceptively filling rice paper rolls won’t break the bank and are full of healthy fillings to boot :).
Bring together your preferred ingredients and have some warm water on standby.
Last time I made them I made use of my FoodHacks: Quick Pulled Chicken Breast and fresh ingredients from my kitchen garden.
Simply
- Place a sheet of rice paper in warm water for 5 or so seconds a side.
- Place the sheet on a moist surface (I used a moistened wooden chopping board).
- Put a small amount of your chosen filling in the top part of the rice paper sheet.
- Fold the top over the filling in a downwards motion and then the sides into the filling.
- Roll the whole sheet down and over several times.
- Eat.
- Repeat and enjoy :).
Serving
I whipped up some of my Southeast Asian Dipping Sauce, squirted in some Sriracha Hot Sauce, added some coriander sprigs and Hoisin Sauce.
Enjoy,
PK
Related Links:
Written by
·
-
PK’s NoRecipe Southeast Asian Dipping Sauce
This is my go to sauce if I need to quickly whip up a Southeast Asian style dipping sauce or salad dressing. I use it for rice paper rolls, spring rolls, beef salads, chicken salads and so much more.
Adjust the balance of fish sauce to sugar as you see fit or to suit how you are using it. Put a squirt of Sriracha or sweet chili sauce in there for a bit of a zing :).
Steps:
Simply mix:
- 1 Tbsp fish sauce
- 1 Tbsp peanut oil
- 1 tsp raw sugar
- 1/4 cup lime (or lemon juice depending on purpose)
- sriracha sauce, to taste and optional
Give everything a good whisk to dissolve the sugar and you are done :).
Enjoy,
PK
Related Links:
Written by
·
-
PK’s Southeast Asian Dipping Sauce
This is my go to sauce if I need to quickly whip up a Southeast Asian style dipping sauce or salad dressing. I use it for rice paper rolls, spring rolls, beef salads, chicken salads and so much more.
Adjust the balance of fish sauce to sugar as you see fit or to suit how you are using it. Put a squirt of Sriracha or sweet chili sauce in there for a bit of a zing :).
Steps:
Simply mix:
- 1 Tbsp fish sauce
- 1 Tbsp peanut oil
- 1 tsp raw sugar
- 1/4 cup lime (or lemon juice depending on purpose)
- sriracha sauce, to taste and optional
Give everything a good whisk to dissolve the sugar and you are done :).
Enjoy,
PK
Related Links:
Written by
·
-
Ketjap Manis (kecap manis)
This distinctly Indonesian take on soy sauce is not salty but is instead sweet, aromatic and full of umami goodness :).
I think the taste is surprising the first time you try it but there is no denying what it brings to nasi goreng and Indonesian style satays.
Related Links:
Written by
·
-
PK’s Cheaters Pho Ga For One
When someone mentions Vietnamese cuisine I immediately think of the famous Vietnamese noodle dish called Pho.
Pho (pronounced ‘fur’ but without the hard r) is a modern take on more traditional dishes but the Vietnamese people rapidly took to this healthy “fast food” and then spread it around the globe.
I imagine everyone has their own favourite style of Pho. Mine is a sweet and sour broth with some lightly poached chicken, lots of vegetables and tons of rice noodles. Simply multiply the ingredients below for each person you are serving.
I go light on the chili factor (even none at all for my family) and then I use Sriracha hot sauce in my bowl to add some heat.
Tip: Make the fried shallots ahead of time using my method here. They are an optional garnish but I feel they really “upgrade” this dish.
You will be:
- Building the broth
- Poaching the chicken
- Serving.
You will need:
- Ingredients:
- Broth for one:
- 3 cups homemade chicken stock
- a splash of fresh lime juice
- 1.5 Tbsp fish sauce
- a small chunk galangal (galanga)
- a small chunk ginger
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- black peppercorns to taste, ground
- 1 coriander root
- Bowl for one:
- 250g chicken tenderloins, sliced
- 250g rice noodles, pre-softened in boiling water
- a handful of torn coriander leaves
- a handful of mung bean sprouts
- a few sprigs of vietnamese coriander
- 2 spring onions, white parts, sliced on an angle
- jalepenos , sliced, to taste
- 1/2 a lime (for people to adjust the fish sauce/lime juice balance)
- fried shallots and garlic slices
- Broth for one:
- Equipment:
- a long sharp knife
- a chopping board
- a grater
- a large saucepan
- a serving bowl
Building the broth
I use my home-made chicken stock because it starts you off with a broth that has been built up with chicken bones, vegetables and garlic.
Making a starter broth this way allows you to subsequently build dish specific flavours on top of it and this is what we will do now.
- Add the 3 cups of chicken stock to the saucepan.
- Peel a chunk of galangal and a chunk of ginger and throw them into the pan whole.
- Add the:
- splash of fresh lime juice
- 1.5 Tbsp fish sauce
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- ground black peppercorns
- 1 coriander root
- Let everything sit for 5 minutes, to infuse, if you have time.
- Put the saucepan on low heat and then gently simmer for about 10 minutes.
Poaching the chicken
- Add the 250g of sliced chicken tenderloins to the gently simmering pan of broth.
- Allow the chicken to cook for 5 minutes and then remove the pan from the heat (by this stage everything is cooked and you don’t want the chicken to overcook as it will go leathery).
Serving
Serve the broth over the rice noodles and vegetables. Garnish with slices of chili, fried shallots and even omelette and peanuts.
Have in easy reach extra fish sauce, lime wedges and of course Sriracha sauce so you and your guests can adjust the taste to suit.
Enjoy,
PK
Written by
·
-
PK’s Easy Pho Ga
When someone mentions Vietnamese cuisine I immediately think of the famous Vietnamese noodle dish called Pho.
Pho (pronounced like ‘fur’ but without the hard r) is a modern take on more traditional dishes. The Vietnamese people rapidly took to this healthy “fast food” and then spread it around the globe.
I imagine everyone has their own favourite style of Pho. Mine is a sweet and sour broth with some lightly poached chicken, lots of vegetables and tons of rice noodles. Simply multiply the ingredients below for each person you are serving.
I go light on the chili factor (even none at all for my family) and then I use Sriracha hot sauce in my bowl to add some heat.
Tip: Make the fried shallots ahead of time using my method here. They are an optional garnish but I feel they really “make” this dish.
You will be:
- Building the broth
- Poaching the chicken
- Serving.
You will need:
- Ingredients:
- Broth for one:
- 3 cups homemade chicken stock
- a splash of fresh lime juice
- 1.5 Tbsp fish sauce
- a small chunk galangal (galanga)
- a small chunk ginger
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- black peppercorns to taste, ground
- 1 coriander root
- Bowl for one:
- 250g chicken tenderloins, sliced
- 250g rice noodles, pre-softened in boiling water
- a handful of torn coriander leaves
- a handful of mung bean sprouts
- a few sprigs of vietnamese coriander
- 2 spring onions, white parts, sliced on an angle
- jalepenos , sliced, to taste
- 1/2 a lime (for people to adjust the fish sauce/lime juice balance)
- fried shallots and garlic slices
- A handful of chopped mushrooms like shitake or enoki
- Broth for one:
- Equipment:
- a long sharp knife
- a chopping board
- a grater
- a large saucepan
- a serving bowl
Building the broth
I use my home-made chicken stock because it starts you off with a broth that has been built up with chicken bones, vegetables and garlic.
Making a starter broth this way allows you to subsequently build dish specific flavours on top of it and this is what we will do now.
- Add the 3 cups of chicken stock to the saucepan.
- Peel a chunk of galangal and a chunk of ginger and throw them into the pan whole.
- Add the:
- splash of fresh lime juice
- 1.5 Tbsp fish sauce
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp raw sugar
- ground black peppercorns
- 1 coriander root
- Let everything sit for 5 minutes, to infuse, if you have time.
- Put the saucepan on low heat and then gently simmer for about 10 minutes.
Poaching the chicken
- Add the 250g of sliced chicken tenderloins to the gently simmering pan of broth.
- Allow the chicken to cook for 5 minutes and then remove the pan from the heat (by this stage everything is cooked and you don’t want the chicken to overcook as it will go leathery).
Serving
Serve the broth over the rice noodles and vegetables. Garnish with slices of chili, fried shallots and even omelette and peanuts.
Have in easy reach extra fish sauce, lime wedges and of course Sriracha sauce so you and your guests can adjust the taste to suit.
Enjoy,
PK
YOU MIGHT ALSO LIKE
VIETNAMESE CUISINE
NOODLE DISHES
BROWSE INGREDIENTS POSTS
THE FULL GICICI INGREDIENTS LIST
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.
[mc4wp_form id=”15771″]
Written by
·
-
Sriracha Hot Sauce
This spicy yet tangy sauce from Thailand is a new favourite of mine. It smells like someone bottled a volcano but it doesn’t taste that hot and in fact has quite a complex flavour.
I use it a lot because my family doesn’t like chili and this is a way for me to spice meals up at serving time. Wikipedia writes ‘It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.‘
This is the brand that I use:
Related Links:
Written by
·
-
Fish Sauce
South-east Asian fish sauces are generally made from fermented anchovies, lots of salt and water. They have a dark amber colour and exhibit a mild fish smell and a sharp almost metallic taste of fish and salt.
This sauce is so versatile and can be used to enhance the flavours of many dishes due to its saltiness and also to adjust the balance of sour and sweet flavours. I find the sauce amazing and always sample some when cooking with it :).
Just like anything, fish sauces run the gamut from low to high quality so it pays to do a bit of research and of course you get what you pay for.
Here is the brand I use from Thailand (squid brand):
The use of fermented fish sauces in European cooking goes back to ancient greece and the Roman Empire, presumably when some bright spark tried some sludgy fish that had been sitting in the sun for a few days. I don’t recommend trying that :).
Related Links:
Written by
·