Monthly Archives: May 2020

Bruised Cabbage-and-Herb Salad

In the Kitchen, Side Dish May 29, 2020 Leave a comment

This is a recipe I saw on Food and Wine Magazine, I thought it looks good and saved it. Today I finally had the chance to make it and it’s really delicious. The mint and the herb combo really give the salad bright flavor, and the lime juice addd another layer zesty layer to this refreshing dish. For those who loves Green Papaya Salad, this is very similar and it’s a good replacement since it’s not always easy to find green papaya in this country.

Active Time: 15 MIN
Total Time: 30 MIN
Yield: Serves : 4

Ingredients

  • 3 thin slices (about the size of a quarter) peeled fresh ginger
  • 2 garlic cloves
  • 1 fresh Thai chile or 1/2 serrano chile, stemmed, seeded, and sliced
  • 1 tablespoon granulated sugar
  • 6 cups packed shredded green cabbage (from 1 medium head)
  • 1 cup loosely packed soft fresh herbs (such as Thai basil, cilantro, and mint)
  • 2 tablespoons Vietnamese fish sauce
  • 2 tablespoons fresh lime juice
  • 3 tablespoons coarsely chopped dry-roasted peanuts
  • Fried shallots, for serving

Steps

Using a big spoon, mash ginger, garlic, chile, and sugar to a fine paste, 1 to 2 minutes. Add cabbage and herbs; and use a potato masher to pound until cabbage is slightly softened and crushed and flavor of herbs is released, about 30 seconds. Add fish sauce and lime juice, and toss with pestle and a spoon until evenly combined. Let mixture stand at room temperature 15 minutes. Serve salad topped with peanuts and fried shallots.

Garlic Butter Shrimp Pad Thai.

Dinner, In the Kitchen, Lunch May 29, 2020 Leave a comment
This recipe is actually very simple and the result is very delicious. It’s a great dish if you want to impress your guests, or simply want a comforting and satisfying meal.
 time: 15 minutes
cook time: 15 minutes
total time: 30 minutes
serves: 2

INGREDIENTS

  • 4 ounces wide rice noodles
  • 1.5–2 tablespoons low sodium soy sauce, using more or less to taste
  • 1 tablespoons fish sauce
  • 1 tablespoons white vinegar
  • 1.5 tablespoons honey or maple
  • 0.13–0.5 teaspoon chili flakes, plus more for serving
  • 0.5 pound raw jumbo shrimp, peeled and deveined
  • 1.5 tablespoons peanut oil or extra virgin olive oil
  • 2–3 cloves garlic, finely chopped or grated
  • 1.5 tablespoons salted butter
  • 1–1.5 eggs, beaten
  • 1 cups bean sprouts or chopped baby bok coy (or other greens)
  • 2 green onions, chopped, plus more for serving
  • 0.13 cup roasted peanuts, chopped
  • Thai or regular basil and limes, for serving

INSTRUCTIONS

1. Cook the rice noodles according to packaged directions.

2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.

3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.

4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.

5. Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.

 

 

 

Originally from:halfbakedharvest.com

 

 

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