Ingredients:
chicken breast fillet
2 tbsps sweet and sour sauce
fresh chilis, chopped
fresh ginger, grated
1 clove of garlic, finely chopped
2 tbsps fish sauce
2 tbsps olive oil1. Combine all ingredients except chicken in a small bowl.
2. Using a hot frying pan, heat oil and fry chicken until cooked through. I fried each side about 8 minutes. Transfer to a chopping board and slice against the grain while still hot. Toss with the sauce and serve with beets or mixed green salad or mango.
Sweet Chili Chicken
Jul 17, ’05
Prosciutto and Vegetable Pasta Bake
Jul 17, ’05
Ingredients:
1 1/2 cups of macaroni
6 slices of prosciutto
dried breadcrumbs
1 medium red onion, roughly chopped
1/2 cup of sun-dried tomatoes, roughly chopped
half a red bell pepper, chopped
handful fresh basil, chopped
1 cup grated Parmesan cheese
2 eggs, lightly beaten
3/4 cup milk
salt, pepper, olive oil
1. Preheat oven to 350º. Grease a round ovenproof dish with a little olive oil and sprinkle dish with 2 tbsps of breadcrumbs to coat the bottom and the side.
2. Cook pasta until al dente. Set aside.
3. Add and heat olive oil in a hot frying pan. Cook onions and prosciutto for 5 minutes or until soft. Add pepper and sun-dried tomatoes and cook for 2 more minutes. Add the cooked pasta, basil and cheese. Toss. Spoon the mixture in the baking dish.
4. Whisk egg and milk in a small bowl. Season with salt and pepper. Pour over the pasta mixture.
5. In another small bowl, toss breadcrumbs, salt and pepper and some oil. Sprinkle over the pasta mixture. Bake for about 35 minutes until set. Allow to rest for 10 minutes before cutting into wedges.
Related post/s:
Cool Food at Amazon.com
Chicken with Thai Basil
Jul 10, ’05
Ingredients:
Perdue Shortcuts honey-roasted chicken, roughly chopped
3/4 cup fresh Thai basil, finely chopped
4 cloves garlic, minced
4 stalks of scallions, finely chopped
2 tiny green chilis, finely chopped
2 tbsps fish sauce
2 tbsps peanut oil1. Heat up a large skillet, add oil and sauté garlic until golden brown. Sauté scallions until soft. Add chilis and stir for about a minute.
2. Add chicken and mix until chicken is hot and coated with oil. Add basil leaves and fish sauce. Cook for less than five minutes.
Related post/s:
Where to buy Thai basil
I love my Perdue chicken
Ginger-Mint Citrus Iced Tea
Jul 9, ’05
I used to buy this ginger citrus iced tea from Balthazar’s Bakery in the summer. When we moved offices from SoHo to Chinatown, it was one of the small pleasures I started to miss. Now I make my own. It takes patience to make your own ginger-citrus juice, but you can use any ginger tea bag you like. In Chinatown, you can buy ginger honey crystals from a brand called Prince of Peace. They’re pretty strong and very gingery.
Ingredients:
1 large knob of ginger, peeled, crushed
fresh lemon juice
fresh mint leaves
orange peels
ice cubes1. In a small saucepan, boil a pitcher-full of water with the ginger and orange peels. When water is boiling, lower the fire and simmer until water is reduced. Mix in lemon juice and mint leaves. Turn off the heat and set aside to cool.
2. When ready to serve, strain and pour the cooled ginger-orange mixture into a carafe. Serve with ice. Garnish with leftover mint leaves and orange peels.
Angel-Hair Pasta Salad with Mustard Dressing
Jul 8, ’05
Ingredients:
angel-hair pasta
Perdue Shortcuts honey-roasted chicken, sliced diagonally
4 small radishes, julienned
half an apple, julienned
2 scallion stalks, chopped
handful of baby spinach, finely chopped
half a cup of olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
3 tbsps whole-grain mustard
salt, pepper1. Add pasta in salted boiling water. Remove and drain after 10 minutes. Set aside.
2. In a screw-top jar, combine oil, balsamic vinegar, lemon juice, mustard and shake well. Add salt and pepper to taste. Set aside.
3. In a big glass bowl, combine all the rest of the ingredients. Pour some of the dressing and toss lightly. Add the pasta and toss again. Add remaining dressing if necessary.
Related post/s:
I love my Perdue chicken