- 1 1/2 cup of dried macaroni (I normally use rotini instead)
- 1/4 lb of strip sliced chicken breast (tofu, shrimp, or pork would be good combination as well)
- 2 whole white mushrooms
- 1/2 - 1 whole tomato
- 1 egg
- 2 tbsp of chopped cilantro
- 1 whole green onion cut up in pieces with 1 inch in length
- 1/4 cup of sliced yellow onion
- 1 tbsp of chopped garlic
- 3-4 tbsp of ketchup
- 2-3 tbsp of soy sauce
- 3 tbsp of vegetable oil
Recent Posts
Saturday, December 19, 2009
{ Pad Macaroni }
Wednesday, December 16, 2009
{ Kim Haugh: Tempeh Scampi }
The very first guest of Palatable Dish, Kim Haugh, is a graphic designer that can cook! Kim is a cheese fiend, a french-fry lover, and a vegetarian. She is also a very good friend of mine, but I can assure you that I'm not trying to sell my friend's cooking here, the food that she makes is delicious (as a matter of fact, I regret that I didn't take any of the left-over home!!!)
So, how about a little story about our dish today here, Tempeh Scampi, a common food in Kim's kitchen (besides cereals... ;)...)? It started out with Chicken Scampi, one of her favorite dishes that her mother used to make when she was younger. And one day, the not-so-fond-of-meat palette of hers gradually brought her into a vegetarian world, "I feel the most passionate about the environmental impact issues...", Kim said. From knowing her quite sometimes now, I'm actually starting to think that if there is a war between animals and humans Kim would totally ditch us human and take on the animal side (you'll be seeing her standing by the army of squirrels.) Well, long story short, Kim's love for her mom's chicken scampi with a not-so-much-for-meat attitude, a vegetarian version of scampi, the sauteed tempeh pieces infused with lemon juice, garlic and butter, has most, if not all, of the flavor that a chicken scampi that her mom used to made has to offer (minus the chicken of course).
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{ 2-3 servings }
ingredients
- 1 block of tempeh (8 oz.) - break into bite-size pieces
- 1-2 chopped tomatoes
- 2-3 cloves of garlic
- 1/2 cup chopped green onion
- 1/2 cup chopped parsley
- 1/4 cup of lemon juice
- 3 tbsp of butter
- 1 1/2 tbsp of olive oil
- 1/2 tsp of salt
- 1/2 tsp of pepper
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1. In a medium saucepan heat 1 1/2 tbsp of butter and 1/2 tbsp of olive oil over medium high until the butter melts. Add tempeh and cook for about 2-3 minutes or until it turns golden brown, set aside on a separate plate once it's done.
2. In the same saucepan add the rest of olive oil and butter and heat until the butter melts. Over medium heat, add chopped green onion, stir it for about 3-4 minutes, then add garlic, salt and pepper and stir it for about 30 seconds. Adjust the heat to medium high, add tempeh, tomatoes, lemon juice, and parsley and cook for about 3-5 minutes or until the sauce forms. Serve it over rice.///Top with some parmesan cheese and chopped parsley for some extra flavor.///
Tuesday, December 15, 2009
{ Tuna Nam Prik }
- 1 can of tuna
- 4-5 peeled onion shallots
- 6-7 peeled garlic cloves
- 2-3 dried Thai chillies
- 3-4 fresh Thai chillies
- 1/3 cup of chopped cilantro
- 1/3 cup of chopped green onions
- 3-4 tbsp of lime juice
- 3-4 tbsp of fish sauce
- 1/3 tsp of sugar (optional)
- 5 tbsp of vegetable broth (optional)
Sunday, December 6, 2009
{ Noodle: Rad Na Moo }
- 1/4 lb of pork (could use chicken, tofu, beef, or seafood...)
- 1/4 tsp of white pepper
- 1/4 lb of fresh wide rice noodle
- 3-4 oz. (about 100 grams) of chinese broccoli (Kana)
- 2 tsp of chopped garlic
- 3 tbsp of vegetable oil
- 2 tbsp of black soy sauce
- 3 tbsp of white soy sauce (regular soy sauce would do)
- 1 tbsp of oyster sauce
- 1 1/2 cup of chicken/vegetable broth
- 1 tsp of sugar
- 1 tsp of soy bean paste (optional)
- 1 tsp of garlic powder (optional)
- 1 cup of dissolved corn starch or tapioca starch (should be 1 tbsp of starch/1 cup of cold water)
Friday, December 4, 2009
{ Noodle: Instant Udon Soup }
- 1 pack of instant Udon noodle (any flavor that you'd like)
- 1 1/2 cup of water
- 4-5 pieces of snow peas
- 2-3 pieces of sliced fish cake
- 20-30 grams of Enoki mushroom
- 1 sheet of seaweed
- 1 tsp of thinly cut green onion
Thursday, December 3, 2009
{ Noodle: Chicken Paloh Soup }
- 5-6 pieces of chicken drumsticks
- 1 tsp of garlic powder
- 1 tsp of cinnamon powder
- 3 tbsp regular soy sauce
- 1/4 cup of vegetable oil
- 2 cups of chicken or vegetable broth
- 3 cups of water
- 2-3 medium size of cinnamon sticks
- 6-7 pieces of star anise
- 5-6 pieces of bay leaves
- 1 tbsp of dried coriander seeds
- 1/4 cup of black soy sauce
- 1/4 cup of shitake mushroom soy sauce
- 2 tbsp of sugar
- 1 lb. of fresh egg noodle
- 2 tbsp fried garlic with its oil
- 2 cups of sprout
- 1 cup of chopped cilantro
- 1 pack of tofu cutlet
Tuesday, December 1, 2009
{ Tom Ka Gai: Coconut Chicken Soup }
- 5 cups of chicken or vegetable broth
- 2 cans (about 400 ml. each ) of coconut milk (could use more or less, depends on how creamy you want it to be. Also, some Thai people use milk instead)
- 1/2 of a whole onion
- 2/3 cup of chopped cilantro
- 2/3 cup of chopped green onion
- 2/3 lb of chicken breast
- 1/2-1 cup of sliced mushroom (however much you'd like)
- 5-6 pieces of sliced Galanga (Ka) ///see image below///
- 6-7 pieces of sliced lemon grass ///see image below///
- 3-4 tbsp of tamarin paste
- 3-4 tbsp of (Thai) chili paste
- 3-4 tbsp of fish sauce