Ginger/Scallion Sauce

Ginger/Scallion Sauce

Made this killer Ginger/Scallion sauce from a recipe that I saw in Saveur magazine.  Super easy to prepare. This sauce will definitely light up your taste buds. It has already passed the Lupe (wife) test. Great to mix in with your BBQ, noodles, Misu soup or any other soup for that matter. Just put it on just about everything. And if you add some hot pepper, OMG!!!!

Just follow this link to the sauce recipe...

http://www.saveur.com/article/Kitchen/Momofuku-Ginger-Scallion-Noodles

Don't forget to visit my other blog BBQGuam.

Until next time.....

Thai Vegetable Curry

Thai Vegetable Curry

I love exploring the various Asian cuisines. The cuisines of each Asian country are as different as their landscapes yet they bear certain similarities also. As I try out the dishes from these countries I can only describe them as an adventure in flavors. This recipe, Thai Vegetable (Veggie) Curry is one such dish. Just looking at the picture will tell you it has a lot going on. Even more will happen when you take your first bite.

Here is my recipe for this traditional Thai dish and mind you, this curry is totally unlike Indian curry.

Ingredients: 

• 2-3 Tbsp of the oil of your choice. I like Sesame Seed Oil
• ¼ Red Bell Pepper, seeded and sliced thin 
• ¼ Green Bell Pepper, seeded and sliced thin 
• 1 bundle of Kangkong (approx. ½ lb.) Use the leaves and very small stems only, not the larger stems. 
• 3 Thai or Thai Bird hot peppers, green, sliced thin and cross-ways 
• 3 Long Purple Japanese Eggplants sliced ¼ inch diagonally 
• 20 Young Long Green Beans like Asparagus Beans sliced diagonally about 1 inch long and par-boiled 
• ¼ cup loose Cilantro chopped 
• 10 leaves of Thai Basil chopped 
• 1 medium Onion thinly sliced 
• 3 tbsp Ginger minced
• 7 cloves Garlic minced 
• ½ tsp Black Pepper 
• 1 tbsp powdered Turmeric 
• 3 cups of fresh Chicken stock 
• 1 can of Coconut milk 
• ¼ cup of chopped Green Onions for garnish 
• 1 long Red Hot Pepper cut lengthwise in fours for garnish 
• Black Pepper for final garnish. 
• Salt to taste

Directions: 

1. First thing you do is prep everything and have it all ready before you start your cooking;
2. Using a wok, over medium/high heat, add your oil and sauté green Thai hot peppers, garlic, ginger and ½ tsp black pepper; 
3. Add chicken stock and turmeric and cook for about 1-2  minutes so that the flavors blend in;
4. Add coconut milk and the rest of the ingredients. Reduce heat to medium and cook for about 1 minute "tossing" the ingredients within the wok using two spatulas. 
5. Salt to taste. 
6. Plate your curry. Garnish with the chopped green onions and sliced red hot pepper.
7. Give one final sprinkle of black pepper.

You can serve this with white rice on the side.

That's it!!!

Here is another view of the completed dish....

Hope you give this a try. 

Until next time....