Asian Lettuce Wraps

These are candida safe for most people. They have a delicious Thai flavor.
Make this recipe to taste and according to your own likes.

1 lb. ground turkey
1-2 carrots, shredded or grated
Lettuce leaves, lots
1 onion, finely chopped
1" piece of ginger, grated
4 garlic cloves, grated
1 yellow or red bell pepper, finely chopped
1 TB olive oil
1 TB Braggs liquid amigos, could sub soy sauce
1 8oz can water chestnuts, finely chopped
Handful of cilantro, chopped
2-3 green onions, chopped

Sauce:
1 cup coconut milk, or about half a can
1/2 cup almond butter, I used homemade, non roasted
1 TB Asian chili paste or hot sauce of some kind
Grated ginger
1 clove garlic, grated
1-2 tsp Braggs liquid amigos


Make the sauce by mixing everything together. Adjust seasonings as necessary. Set aside.

Heat a large skillet over medium-high heat. Add olive oil and onion and cook until slightly softened. Add the bell peppers and cook about 2 minutes. Add in the turkey. When turkey is about half cooked add the gated garlic and ginger. Cook mixture until meat is fully cooked. Then add water chestnuts, green onions, and cilantro to warm through.

To serve:  use a lettuce leaf like a taco shell. Add meat, sauce, and top with shredded carrots.

This was a serious winner at our house!!

Submitted by: Kamdyn

Thai chicken Coconut Soup Tom Kha)

1 14oz. can coconut milk

1 can 14 oz. chicken broth

ginger, 6 quarter sized slices

1 fresh stalk lemongrass, cut into 1 " pieces

1 lb. boneless, skinless chicken breasts, cut into 1" pieces

1 cup sliced mushrooms

1 TB fresh lime juice

1 TB Fish sauce, thai or Vietnamese

1 tsp sugar

1 tsp thai chile paste

1 TB fresh basil

1 TB fresh cilantro

In a medium saucepan combine the coconut milk, broth, ginger and lemongrass. Bring to a boil over high heat. Add the chicken, mushrooms, lime juice, fish sauce, sugar and chile paste. Reduce heat and simmer until chicken is just cooked through, 5-10 minutes. Garnish with the basil and cilantro. Discard lemongrass.

This is also great made with shrimp.

Serves 4

Sapa Sui (Samoan Chop Suey)

1 lb. pork, chicken or beef, cut into thin 2-3" strips
1 medium cabbage or bok choy or a combination of the two, chopped into pieces
3-4 carrots, julienned
1 lg. package mung bean noodles, thicker ones, (place in enough hot water to cover)
1 cup soy sauce
1 cup chicken broth 1/2 cup vegetable oil

In a large pot, heat oil for frying. Keep at medium high.
Add meat. Fry and stir until almost cooked. Add carrots and cook for about 1 minute.
Drain noodles and cut into 5-6" lengths. Add to meat.
Add liquids. Add garlic salt and pepper. Turn up heat and bring to a quick boil, stirring constantly.
Add cabbage or bok choy. Turn off heat and cover.
Let the vegetables wilt and cook in the remaining heat for about 15 minutes.
Stir and serve with rice.

When warming up left over sapa sui, heat up some broth. Place sapa sui in the broth and turn the heat way down. Stir gently until warm enough to eat.

Perfect Sesame Chicken

3 boneless chicken breasts, cubed

Marinade/Batter
6 TB soy sauce
2 tsp toasted sesame oil
4 TB cornstarch
4 TB flour
4 TB water
1 tsp baking powder
1/2 tsp baking soda
1 TB dry sherry

Sauce:
3 TB toasted sesame oil
1 tsp minced ginger
1 clove garlic, minced
1 tsp chile paste
2 cups chicken broth
1/4 cup cornstarch
2 TB sherry vinegar
1/2 cup sugar
2 TB soy sauce
2 TB distilled white vinegar (?, see if its needed)


Peanut oil for frying
salt
3 TB toasted sesame seeds
2-3 TB green onions, chopped
cilantro for garnish

Cut chicken into 1" cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

In a saucepan add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant 2-3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the garlic and ginger. Stir as you pour because the cornstarch will thicken quickly. Keep warm over low heat.

In a heavy bottomed pot or deep fryer heat oil to 375 degrees. Fry the chicken in small batches, until golden and crispy, about 5-6 minutes. Remove the chicken and drain on paper towels. Season with a little sauce to taste. Arrange chicken on on platter and drizzle with sauce. Sprinkle with sesame seeds, green onions and cilantro.

Gyoza

1 lb. ground pork
2 cloves garlic, grated
2-3 green onions, minced
1" piece fresh ginger, grated
1 cabbage, finely shredded
1/2 tsp. sesame oil
1 TB soy sauce
salt
round gyoza wrappers

Mix finely chopped cabbage with salt in a bowl. Let sit about 30 minutes. Squeeze out excess water with a kitchen towel. Put in a clean bowl and add remaining ingredients. Mix together. Place a teaspoon of mixture in center of wrapper. Put a little water around edges and seal sides together with pleats. At this point you can cook gyoza or freeze. They can be cooked the same way straight out of the freezer, still frozen.

Put in a heated skillet with oil to brown. Add 1/2 c. water, cover and reduce heat. Let water evaporate until cooked through.

Serve with a dipping sauce or make one by mixing soy sauce, rice wine vinegar, sesame oil, chili oil, sesame seeds and a little honey or sugar.

Submitted by: Kamdyn

Coconut Beef Curry with Noodles

salt and pepper
2 TB. vegetable oil
1 lb. beef sirloin, cut into thin 2" long strips (could also use chicken or shrimp)
1 red onion, halved and thinly sliced
2 red bell peppers, thinly sliced
green beans, ends trimmed off
carrots, cut into matchsticks
1 TB. thai red curry paste (can also use green curry paste),(asian aisle of grocery store)
1 can (14 oz.) coconut milk
1 c. packed fresh basil leaves, sliced
1 TB. fresh lemon or lime juice
Cooked, angel hair pasta, rice noodles or rice
*Optional-If you would like it spicy slice open 1 or 2 serrano or thai chilies and let simmer in broth.

Cook whatever you are going to serve the curry with. In a large skillet, heat 1 TB. oil over medium-high. Season beef with salt and pepper. Add to skillet, cook, without turning until browned on one side. 1-2 minutes. Transfer meat to a platter (it will cook more later).

Add more oil then add onion, bell peppers, carrots and green beans. Cook, stirring occasionally until vegetables are tender-crisp, 3-4 minutes. Add water and cook it out to steam the vegetable. Add curry paste; cook scraping bottom of skillet, 1 minute.

Return meat to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4-5 minutes. Remove from heat. Stir in basil and lemon or lime juice and season to taste with salt and pepper.

Serve over noodles or rice.

Submitted by: Kamdyn

Sticky Coconut Chicken

6-8 chicken thighs (not breasts), boneless, skinless, about 1 1/2lbs.
3/4 c. canned coconut milk (stir before measuring)
1 TB. fresh ginger, minced
1/2 to 1 tsp. hot chili flakes
1 tsp. pepper
Chili Glaze (recipe follows)

Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix: cover airtight and chill at least 1 hour or up to 1 day.

Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill over hot coals or high on a gas grill. Close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the thickest part (cut to test) 10-12 minutes, basting frequently with remaining marinade (use it all). I don't cook it on high the whole time.

Transfer thighs to a warm platter and pour the chili glaze evenly over the meat.

Chili Glaze:
In a 2-3 qt. pan combine 3/4 c. rice wine vinegar, 1/2 c sugar, 3 TB. soy sauce, and 1 tsp. hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2c, 8-10 minutes. Use hot. If making glaze ahead of time cover and chill: reheat before serving.
Makes 1/2 c. Serves 6-8.

Submitted by: Lisa

Potato Croquette

1 lb. potatoes
1/4 lb. ground beef
1/2 onion
1 egg
1/2 tsp. salt
pepper to taste
vegetable oil for frying
flour
panko (japanese style breadcrumbs)

Peel and cut potatoes into medium chunks. Boil the potatoes unit soft. Drain and mash potatoes. Mince onion and saute in a frying pan. Add the ground beef and saute. Mix mashed potato, onion and beef in a bowl. Season with salt and pepper and mix well. Form into oval-shaped balls. Coat each piece with flour. Dip in the beaten egg. Coat with panko. Fry in 350 degree oil until golden brown.

Submitted by: Junko

Roti Jala (Malaysian style crepes)

Goes well with Malaysian curry!

3 c. flour
2 medium eggs, beaten
1 c. water
1 small can evaporated milk (or 1/2 of a big can)
2 TB. butter, melted
pinch of salt

1. Mix flour with evaporated milk, beaten eggs, pinch of salt and melted butter. Mix until smooth. Can use hand mixer.
2.Strain the batter. If the batter is thick add some water to make it a dropping consistency.
3. Heat griddle and grease with a little butter.
4. Put the batter into a roti jala mold and move it clockwise.
5. When the batter is cooked, take off griddle and fold into a triangle.
6. Keep making crepes until the batter is gone.

Submitted by: Junko

Malaysian Curry

Junko's moms recipe

5 chicken breasts, cut into bite size pieces
potatoes
red onions
2 stalks lemon grass
1 TB. soy sauce
1 tsp. salt
2 TB. curry powder
1 c. coconut milk
4 c. water
1 c. oil for frying
5 pieces candlenuts
1" piece ginger

1. Marinate chicken with 1 TB. curry powder and 1/2 TB. soy sauce
2. Peel potatoes and cut 4 pieces from 1 potato and wash and dab with paper towels.
3. Peel red onions, chop candlenuts and ginger and put into blender with 1/2 c. water and blend finely.
4. Wash the lemon grass and cut into 2" pieces (to be simmered with the curry paste).
5. Heat up the wok and add oil and then fry chicken until golden brown. Take out and set aside.
6.Put potatoes in wok and fry until golden brown. Take out and set aside.
7. Take from the frying oil 3 TB. oil and cook the blended ingredients until it has a good aroma.
8. Add the curry powder, salt and 4 c. water. Let it boil for 5 minutes.
9. Add in the chicken and potatoes. Simmer under medium heat for 15 minutes.
10. Lastly add 1 c. coconut milk and let simmer another 15 minutes. Make sure the gravy doesn't dry out. If it gets too dry add water into the curry gravy.

*Goes well with Roti Jala

Submitted by: Junko

Japanese Curry

1 lb. chicken
2 carrots, peeled and cut into bite size pieces
2 potatoes, peeled and cut into bite size pieces
2 TB. butter
1 onion, thinly sliced
1 tsp. fresh ginger, grated
1 tsp. garlic, grated
2 TB. flour
1 TB. curry powder
2 1/2 c. bouillon

Oil the pan and add the chicken, onion and carrots. Stir fry until potatoes start to be transparent. In a separate skillet heat 1 TB. butter and saute onion slices on low heat until they are brown. Add garlic and ginger and saute well. Set aside. Heat 1 TB. butter in a medium pot. Add flour and saute on low heat. Add curry powder and mix well. Add bouillon little by little, stirring well. Add onion to sauce. Simmer the sauce until thickened. Add chicken. carrots and potatoes to the curry sauce. Serve over rice.

Submitted by: Junko

Tamagoyaki (japanese style rolled omlet/egg roll)

Jacob's favorite

6 eggs
salt

Beat eggs in a bowl. Add salt. Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. Cut into 1" pieces.