Monthly Archives: May 2016

Pork Fried Rice

This is another one of the recipes from the Thai cookbook I’m working through. The ingredients are:

  • Pork (1 pound, sliced)
  • Onion (1, sliced)
  • Tomato (1, diced)
  • Scallions (1 bunch)
  • Eggs (4, scrambled)
  • Garlic (4 cloves, minced)
  • Sugar (4 tablespoons)
  • Soy sauce (2 tablespoons)
  • Fish sauce (1/2 cup)
  • White pepper (1 teaspoon, ground)
  • Rice (3 cups)

Optionally, you can also add cayenne pepper (as I did) or sliced jalapeno pepper, for heat; cilantro; cucumber slices, etc.

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The ingredients

The first step is to slice up the pork, which can be easier when it’s frozen.

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Slicing pork.

You’ll also want to slice up the onions, tomatoes, and scallions.

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Slicing other forms of nutrition.

You can beat the eggs, too, to get ready.

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These eggs weren’t exactly sliced.

Heat a wok on medium-high heat, add the pork slices and garlic, and cook until the meat is nearly done.

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Now the cooking part.

Meanwhile, you can keep assembling your spices – the sugar, pepper, soy sauce, and fish oil can all go together.

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Sugar and pepper…

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…plus fish oil and soy sauce.

When the meat is cooked, add the eggs, and when they’re done, add in the rest of your ingredients – the onions and tomatoes; the sauce mixture; the rice.

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Adding the eggs.

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Adding in the rest.

I also added cayenne pepper for some extra heat.

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A bit of heat.

And voila! You’re all done.

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The end result.

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Coriander Chicken

This is one of my favorite dishes to make. It’s delicious, it tastes fresh, and it’s spicy (though you can make yours less so if you wish). The ingredients are:

  • Chicken (2-3 pounds)
  • Cilantro (2 bunches)
  • Jalapeno Peppers (5-6, or less if you wish)
  • Onion (3 medium)
  • Garlic (6-7 cloves)
  • Ginger (2-3 inch, peeled and fresh)
  • Green bell peppers (3 or so)
  • Tomatoes (3 or so)
  • Salt
  • Oil
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The ingredients.

The first step is to cut up the chicken. Then, season liberally with salt – I’d say 3-4 tablespoons worth. Set aside for a bit.

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Chicken chunks

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Chicken chunks in salt.

The next step is making the coriander marinade. Doing so will probably require a few runs though your blender, depending on what its capacity is. Basically, you’ll want to add together the coriander, onion, garlic, ginger, and jalapeno pepper, and blend it all together. When you do so, it may help you (again, depending on your blender) to add a bit of water to the bottom.

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The cilantro.

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Plus ginger and garlic.

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Plus onion.

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Plus hot pepper.

The blending should yield a delicious-looking sauce like this:

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The sauce.

Add it to the chicken, and marinade for 30 minutes or so.

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Marinading.

Meanwhile, you can slice up the peppers and tomatoes; I do it like so:

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Tomatoes and bell peppers and steel bowls, oh my!

When you’re ready, add some oil to your pan (I use coconut oil), and then add the chicken/marinade mixture.

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A bit of oil never hurt anybody.

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Add it to the pan.

Cook until the chicken is partially cooked through, and then add your tomatoes and bell peppers. Continue cooking until the chicken is done, and the peppers and tomatoes ahve reached your desired level of crunchiness/softness. You may want to cover the pan during this time. When you’re done, the sauce won’t have the same vibrant green color anymore, but it’ll still taste fresh and delicious. Serve over rice, and enjoy.

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Done cooking.

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Yum over rice.

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Hoppin’ John

Hoppin’ John is a traditionally southern dish that’s often made to celebrate the New Year. It’s also delicious. The ingredients are:

  • Black-eyed peas (1 pound)
  • Rice (3 cups)
  • Collard greens or kale (1-2 bunches)
  • Bacon (half pound or so)
  • Onions (3 large, diced)
  • Garlic (1 head or so, minced)
  • Salt (to taste)
  • Pepper (to taste)
  • Red pepper flakes (to taste)
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The ingredients

The black-eyed peas require special attention. If you don’t soften them up enough, they’ll be somewhat crunchy, and the whole dish will be less pleasant.

So you may want to start by soaking them for an hour, and then rinsing them. But the key thing is to cook them well. Place them in a pot, cover them with water, and boil. Boil for 10-15 minutes at least, and then let them stand in the hot water for another hour, before straining them out and rinsing them in cold water.

 

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Before boiling.

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After boiling. Don’t be worried about the detritus that collects at the top; just skim it off.

You should also make 3 cups of rice; I use a rice cooker.

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Rice-making

Cut the bacon into smallish pieces, and cook until crispy, then remove from the pan.

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Bacon-cutting.

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Bacon-cooking.

Leave the bacon grease in the pan. It’s the grease that lend its flavor the rest of the dish.

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Onion-cooking.

First, fry up the onions until soft. Then add the minced garlic and red pepper flakes, and cook for another minute or two.

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The garlic, pre-mincing.

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With the garlic and pepper flakes added.

Then shred up the greens and add them to the pot. They’ll cook down and become tender in the grease.

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The shredded greens will…

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…cook down.

This is then the time to strain, rinse, and add the beans to the pot, as well as the rice.

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Bean-straining.

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Rice-adding.

Mix it all together, and season to taste with the salt and pepper, and you’re done!

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Yum

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