Vegetarian Gyoza with Spicy Dipping Sauce Recipe

Vegetarian Gyoza with Spicy Dipping Sauce Recipe

Vegetarian Gyoza with Spicy Dipping Sauce

Servings: 12 (serving size: 4 gyoza and 1 tablespoon sauce)

Ingredients:

Sauce:

  • 1/3 cup rice vinegar
  • 1/4 cup chopped green onions/li>
  • 1/4 cup low-sodium soy sauce
  • 1/2 teaspoon crushed red pepper

Wrappers:

  • 2 cups all-purpose flour
  • 2/3 cupwater

Filling:

  • Cooking spray
  • 4 cups diced shiitake mushroom caps (about 3/4 pound)
  • 4 cups finely chopped green cabbage
  • 2 tablespoons chopped green onions
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon dark sesame oil
  • 3 garlic cloves, minced
  • Remaining ingredients:
  • 24 lettuce leaves
  • 2 tablespoons peanut oil, divided

Procedure:

  1. To prepare wrapper, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and water in a bowl. Turn dough out onto a floured surface; knead 5 minutes. Cover dough; let rest 30 minutes.
  2. To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
  3. Divide dough into 4 equal portions. Roll each portion into a 1-inch-thick rope. Cut each rope into 12 equal pieces. Shape each dough piece into a ball. Roll each ball into a 4-inch circle on a floured surface (cover circles with a damp towel to prevent drying).
  4. Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
  5. Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.
  6. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.

Spicy Thai Tuna Cakes with Cucumber Recipe

Spicy Thai Tuna Cakes with Cucumber Recipe

Spicy Thai Tuna Cakes with Cucumber

Cooking Time: 2 Minutes
Preparation Time: 10 Minutes
Servings: 4

Ingredients:

  • 3 (5-ounce) cans Thai chili-flavored tuna (such as Bumble Bee), drained
  • 1 large egg white, lightly beaten
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh cilantro
  • Cooking spray
  • 1/2 cup shredded cucumber
  • 1/4 cup light mayonnaise

Procedure:

  1. Combine first 4 ingredients in a medium bowl. Divide tuna mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
  2. Heat a large nonstick skillet over medium heat. Coat pan and patties with cooking spray. Add patties; cook 1 to 2 minutes on each side or until lightly browned.
  3. While patties cook, combine cucumber and mayonnaise in a small bowl. Serve with tuna cakes.

Spicy Thai Basil Chicken Recipe

Spicy Thai Basil Chicken Recipe

Spicy Thai Basil Chicken

Servings: 4 (serving size: about 3/4 cup)

Ingredients:

  • 4 teaspoons canola oil, divided
  • 1/2 cup minced shallots
  • 1/2 cup thinly sliced red bell pepper
  • 4 teaspoons minced fresh garlic
  • 1 pound ground chicken
  • 2 Thai or serrano chiles, minced
  • 1 tablespoon fish sauce
  • 2 teaspoons dark brown sugar
  • 2 teaspoons lower-sodium soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup basil leaves
  • 1 tablespoon fresh lime juice
  • 4 lime wedges

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
  2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well.
  3. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice.
  4. Serve with lime wedges.

Thai Shrimp Salad with Spicy-Sour Dressing Recipe

Thai Shrimp Salad with Spicy-Sour Dressing Recipe

Thai Shrimp Salad with Spicy-Sour Dressing

Servings: 4

Ingredients:

  • 4 ounces uncooked linguine
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon fish sauce
  • 4 cups torn romaine lettuce
  • 1 1/4 cups vertically sliced red onion
  • 1/4 cup matchstick-cut carrots
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted cashews, unsalted

Procedure:

  1. Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.
  2. Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat.
  3. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.

Spicy Thai Chicken Kabobs Recipe

Spicy Thai Chicken Kabobs Recipe

Spicy Thai Chicken Kabobs

Servings: 4 to 6

Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/2 cup lite soy sauce
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon lime zest
  • 1 teaspoon dried crushed red pepper
  • 1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
  • 8 (12-inch) wooden or metal skewers
  • 1 bunch green onions, cut into 2-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 32 fresh snow peas
  • 16 basil leaves

Procedure:

  1. Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
  2. Soak wooden skewers in water 30 minutes.
  3.  Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
  4.  Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
  5. Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.

Spicy Thai Coconut Chicken Soup Recipe

Spicy Thai Coconut Chicken Soup Recipe

Spicy Thai Coconut Chicken Soup

Total Time: 30 Minutes
Servings: 4 (serving size: about 1 1/3 cups)

Ingredients:

  • 2 teaspoons canola oil
  • 1 cup sliced mushrooms
  • 1/2 cup chopped red bell pepper
  • 4 teaspoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 (3-inch) stalk lemongrass, halved lengthwise
  • 2 teaspoons sambal oelek (ground fresh chile paste)
  • 3 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 1 1/4 cups light coconut milk
  • 4 teaspoons fish sauce
  • 1 tablespoon sugar
  • 2 cups shredded cooked chicken breast (about 8 ounces)
  • 1/2 cup green onion strips
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Procedure:

  1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer.
  2. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated.
  3. Discard lemongrass. Top with onions, cilantro, and juice. Serve.

Spicy Thai Lobster Soup Recipe

Spicy Thai Lobster Soup Recipe

Spicy Thai Lobster Soup

Servings: 4 servings

Ingredients:

  • 2 lobster tails, cooked
  • 1 tablespoon vegetable oil
  • 1 to 1 1/2 tablespoons Asian Blend
  • 4 cups fish or chicken broth
  • 1 tablespoon grated lime rind
  • 1/3 cup uncooked long-grain rice
  • 1 cup unsweetened coconut milk
  • 6 large mushrooms, sliced
  • 2 green onions, chopped
  • 1 thai or bird chile, halved
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Garnishes: fresh cilantro, lime wedge

Procedure:

  • Remove lobster meat from shell; slice and set aside.
  • Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.
  • Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in lobster, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.
  • 3/4 pound peeled and deveined shrimp may be substituted for lobster.

Thai Tofu and Spicy Asian Noodles Recipe

Thai Tofu and Spicy Asian Noodles Recipe

Thai Tofu and Spicy Asian Noodles

Cooking Time: 9 Minutes Prep Time:9 Minutes
Servings: 4 (serving size: 1 3/4 cups)

Ingredients:

  • 1 (8-ounce) package uncooked linguine
  • 1 (8-ounce) package fresh sugar snap peas
  • 2 tablespoons peanut oil
  • 2 tablespoons low-sodium tamari sauce or low-sodium soy sauce
  • 1 tablespoon smooth peanut butter
  • 1 tablespoon fresh lime juice or rice wine vinegar
  • 1 teaspoon chili garlic sauce
  • 1 garlic clove, crushed
  • 1 (8-ounce) package Thai-flavored or plain baked tofu, cut into cubes
  • 1/3 cup chopped fresh cilantro

Procedure:

  1. Bring 2 quarts water to a boil in a saucepan. Place linguine in boiling water 5 minutes; add peas, and cook 2 minutes.
  2. Combine peanut oil and next 5 ingredients. Drain pasta mixture, and return to pan. Stir in peanut sauce and tofu. Sprinkle with chopped cilantro. Serve immediately.

Tom Yum Goong (Spicy Thai Shrimp Soup) Recipe

Tom Yum Goong (Spicy Thai Shrimp Soup)

Servings: 4

Ingredients:

  • 1 1/2 pounds medium shrimp
  • 9 1/2 cups water, divided
  • 1/2 cup chopped peeled fresh galangal (about 2 ounces)
  • 1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
  • 6 fresh or frozen kaffir lime leaves
  • 1/2 cup canned straw mushrooms, quartered
  • 2 tablespoons roasted red chili paste (such as Thai Kitchen)
  • 1 tablespoon fish sauce
  • 2 Thai chiles
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 6 tablespoons chopped dry-roasted unsalted peanuts
  • 4 lime wedges

Procedure:

  1. Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done.
  2. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts.
  3. Serve with lime wedges.

Spicy Orange Beef Recipe

Spicy Orange Beef

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Servings: 4

Ingredients:

  • 1/3 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 1/4 pounds beef steak, thinly sliced across the grain and cut into 2-by-1/3-inch strips
  • 6 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 1/2 teaspoons minced fresh ginger, optional
  • 7 small dried red chiles or
  • 1/2 teaspoon chili powder
  • 1/2 cup orange juice
  • 2 tablespoons orange marmalade
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 4 cups cooked white rice, for serving

Procedure:

  1. In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
  2. In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
  3. Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
  4. Serve beef and sauce over rice.

Stir Fried Shrimp with Spicy Orange Sauce Recipe

Stir Fried Shrimp with Spicy Orange Sauce

Servings: 4

Ingredients:

  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 tablespoon cornstarch
  • 1/4 cup fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile paste with garlic (such as sambal oelek)
  • 2 tablespoons canola oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/3 cup chopped green onions

Procedure:

  1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
  2. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
  4. Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the “punch” of chiles, ginger, and garlic. Rosés are fruity (like many red wines) but cool and refreshing (like a white).

Indian-Spiced Lentils and Lamb Recipe

Indian-Spiced Lentils and Lamb

Total Time: 1 Hour, 10 Minutes
Servings: 4

Ingredients:

  • 2 teaspoons olive oil
  • 6 ounces lean ground lamb
  • 1 teaspoon red curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups chopped onion
  • 3/4 cup chopped carrot
  • 1 jalapeño pepper, chopped
  • 5 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 3/4 cup brown lentils
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 3/4 cup light coconut milk
  • 1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
  • 1/4 cup 2% reduced-fat Greek yogurt
  • 1/4 cup cilantro leaves

Procedure:

  1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.
  2. Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender.
  3. Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.

Indian-Spiced Roasted Squash Soup Recipe

Indian-Spiced Roasted Squash Soup

Total Time: 1 Hour
Servings: 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)

Ingredients:

  • 1 cup chopped yellow onion
  • 8 ounces carrot, chopped
  • 4 garlic cloves, peeled
  • 1 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
  • 1 (8-ounce) acorn squash, quartered
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1 teaspoon Madras curry powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground red pepper
  • 2 (14-ounce) cans fat-free, lower-sodium chicken broth
  • 1/4 teaspoon kosher salt
  • 6 tablespoons Greek yogurt
  • 6 teaspoons honey

Procedure:

  1. Preheat oven to 500°.
  2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
  3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil.
  4. Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.

Indian Spiced Carrot Soup with Ginger Recipe

Indian Spiced Carrot Soup with Ginger

Servings: 8

Ingredients:

  • 2 teaspoon(s) coriander seeds
  • 1 teaspoon(s) yellow mustard seeds
  • 3 tablespoon(s) coconut oil
  • 1 1/2 teaspoon(s) curry powder
  • 1 tablespoon(s) minced peeled fresh ginger
  • 2 cup(s) chopped onions
  • 4 cup(s) Carrots, peeled, thinly sliced into rounds
  • 1 1/2 teaspoon(s) finely grated lime peel
  • 5 cup(s) low-salt chicken broth or vegetable broth
  • 3 squeezed fresh limes for juice
  • Plain yogurt (for garnish)

Procedure:

  1. Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat.
  2. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes.
  3. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot.
  4. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
  5. Rewarm before serving.

Indian Spicy Chicken Masala Curry Recipe

Indian Spicy Chicken Masala Curry Recipe

Indian Spicy Chicken Masala Curry

Preparation & Cooking Time: 30-35 minutes
Serves 4-5 persons

Ingredients:

Marinade:

  • ½ kg chicken, washed and cut into medium sized pieces
  • 3 tbsp curds
  • 1 tsp red chilli powder (adjust to suit your spice level)
  • ¼ tsp turmeric pwd
  • salt to taste

Make a paste:

  • 6-7 cashewnuts
  • 4-5 tbsps milk

Dry roast and make a fine powder:

  • 1” cinnamon
  • 10-12 curry leaves
  • 3 cloves

Rest of the ingredients:

  • 3-4 tbsps oil
  • 2 big onions finely chopped
  • 1 large tomato finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 3/4 tsp black pepper powder (adjust to suit your spice level)
  • ¼ tsp cumin powder
  • oriander leaves for garnish

Procedure:

  1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
  2. While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
  3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
  4. Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
  5. Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
  6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
  7. Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
  8. Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
  9. Garnish with fresh coriander leaves.

Note: Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor


Coriander-Crusted Tuna with Black Bean Salsa Recipe

Coriander-Crusted Tuna with Black Bean Salsa

Servings: 4 (serving size: 1 tuna steak and about 3/4 cup salsa)

Ingredients:

  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) tuna steaks (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 cup diced plum tomato (about 3 tomatoes)
  • 1/2 cup chopped yellow bell pepper
  • 1/4 cup sliced green onions
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • Cilantro sprigs (optional)

Procedure:

  1. Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat.
  3. Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well.
  4. Serve salsa with fish. Garnish with cilantro sprigs, if desired.

Spicy Chicken Quesadillas Recipe

Spicy Chicken Quesadillas

Servings: 4 (serving size: 1 quesadilla and 1 tablespoon sour cream)

Ingredients:

  • 1 cup chopped skinless, boneless rotisserie chicken breast
  • 1/3 cup refrigerated fresh salsa
  • 1/4 cup canned no-salt-added black beans, rinsed and drained
  • 1/4 cup frozen whole-kernel corn, thawed
  • 1 1/2 tablespoons chopped pickled jalapeño pepper
  • 8 (6-inch) flour tortillas
  • 1 cup shredded reduced-fat Monterey Jack cheese
  • Cooking spray
  • 1/4 cup reduced-fat sour cream

Procedure:

  1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.
  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.

Spicy Chicken Shawarma Recipe

Spicy Chicken Shawarma

Preparation Time: 20 Minutes
Servings: 4 (serving size: 2 stuffed pita halves)

Ingredients:

  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 5 tablespoons plain low-fat Greek-style yogurt, divided
  • 2 tablespoons fresh lemon juice, divided
  • 3 garlic cloves, minced and divided
  • 1 pound skinless, boneless chicken breast halves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tahini
  • 4 (6-inch) pitas, halved
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped plum tomato
  • 1/4 cup prechopped red onion

Procedure:

  1. 1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves.
  2. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
  4. 2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well.
  5. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves.
  6. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.
  7. serve.

Pork Dinuguan Recipe

Pork Dinuguan Recipe

Pork Dinuguan Recipe

Ingredients:

  • 1/3 cup oil
  • 1 kilo pork cut into small cubes (I use 1/2 pork belly and 1/2 kasim or pork shoulder)
  • 1/4 cup ginger, chopped
  • 1/4 cup garlic, chopped
  • 1/2 cup onion, chopped
  • 1 teaspoon ground black pepper
  • 2 teaspoon iodized salt
  • 2 1/2 tablespoon patis (fish sauce)
  • 3/4 cup Datu Puti vinegar
  • 4 cups pork blood,
  • 1/2 teaspoon MSG ( optional)
  • 2-3 teaspoon original sinigang sa sampalok powder
  • 1 teaspoon sugar (optional)
  • 3-4 stalks tanglad (lemon grass)
  • 3-4 pcs. long green peppers
  • 3 cups of pure coconut milk

Procedure:

  1. In a regular bowl,mix together pork blood and coconut milk and a little bit of vinegar. set a side for a while.
  2. In a pot,add a small amount of cooking oil Heat oil. Sauté ginger, garlic and onion
  3. Add pork and sauté for 5 minutes
  4. Add pepper, salt, patis and tanglad, cover and cook 5 minutes
  5. Add water cover and simmer until pork is tender
  6. Over medium heat, add vinegar and allow to boil uncovered without mixing… cook 5 minutes
  7. Cover and simmer over low heat. 10 minutes
  8. Serve with puto or steamed rice.

Bicol Ginataang Laing Recipe

Laing in  Bicol’s  is a vegetarian offering, cooked in coconut milk until reduced, and wrapped in gabi leaves. The dish is also very affordable and it can be seen in almost any carenderia (restaurant) in the region.

Bicol Ginataang Laing

Ingredients:

  • 25 pieces gabi (taro) leaves, dried and shredded
  • 1/2 kilo pork, diced
  • 1/4 cup shrimp bagoong
  • 5 cloves garlic, minced
  • red onions, chopped
  • 2 tablespoons ginger, minced
  • 1 cup coconut cream (katang gata)
  • 2 cups coconut milk (gata)
  • 1/2 teaspoon vetsin or monosodium glutamate (MSG) (optional)
  • 2 tablespoons of oil
  • 1 teaspoon salt


Procedure:

  1. In a casserole, saute’ garlic, ginger and onions then add the pork.
  2. Mix in the gabi leaves.
  3. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
  4. Add red hot chilies, bagoong, salt and MSG and simmer for another 5 minutes.
  5. Add the coconut cream and continue to simmer until oil comes out of the cream.
  6. Serve hot with plain white rice.
  7. Serve hot with rice

Cooking Tip: Do not stir the ingredients while cooking so that itchiness of the taro will not spread on the dish, otherwise it will cause an itching sensation in your tongue when eating this dish.


Spicy Risoni and Prawns Recipe

spicy risoni prawns

Spicy Risoni Prawns

Time to prep: 10min.
Time to cook:
10min.
Servings: 4

Ingredients

  •  1+1/2 cups Dried Risoni Pasta
  • 1 tbsp Olive Oil
  • 700 g Australian Raw King Prawns, peeled leaving tails intact, deveined (see tip)
  • 2 Garlic Cloves, crushed
  • 1 tsp Dried Chilli Flakes
  • 200 g Perino Tomatoes, halved
  • 2 tbsp Chopped Chives

Procedure:

  1.    Cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente.
  2. Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Add the prawns and cook, stirring often, for 3 mins or until they change colour. Add the garlic and chilli, and toss for 1 min. Add the tomato and cook, stirring, for 2 mins or until the tomato softens.
  3. Drain the risoni and add to the prawn mixture. Toss to combine. Sprinkle with chives to serve.