Indo-Chinese Lettuce Wraps

This recipe is a play on a Chinese restaurant favorite: lettuce wraps. Ground chicken is cooked with Indian spices, then piled onto crisp wedges of iceberg or romaine lettuce. Think of it as a carb-less taco: full flavor, partial guilt.

 

Ingredients

1/2 large yellow onion (diced)

3 cloves garlic (minced)

1 inch ginger (grated)

2 finger hot chilies (chopped)

1 16oz package ground chicken

1 teaspoon salt

2 tablespoons ketchup

2 teaspoons cumin powder

2 teaspoons garam masala

2 teaspoons coriander powder

1 teaspoon red chili powder (cayenne pepper will suffice)

1/4 cup water

handful cilantro (chopped)

Iceberg or Romaine lettuce

Method

Start by prepping onions, garlic, ginger, and chilies. Set aside. In a small bowl, combine all of the spices: garam masala, cumin, coriander powder, and red chilie powder. Over medium heat, in a large wok, fry onions in about 2-3 tablespoons of canola or vegetable oil. Cook until onions turn translucent. Then add ginger, garlic, and chilies, and fry for another minute. Add the ground chicken and stir gently, allowing to cook slightly before breaking up with your spatula. Season with 1 teaspoon salt, spice combination, and 2 tablespoons ketchup. Mix vigorously, continuing to break down the meat. Add about 1/4 cup of water, or more, to help with the process, and continue to mix. Once meat is cooked and evenly broken down, add chopped cilantro.

Take iceberg lettuce or hearts of romaine, and tear into cup-sized pieces. Pile 1-2 tablespoons of spiced chicken on top and garnish with fresh cilantro. Serve and Enjoy!

May 25, 2010 | Neel N. Patel | No Comments »

Chick Pea and Roasted Red Pepper Soup

This soup is velvety, rich, and incredibly flavorful. Cumin and red chilie powder give it an undertone of heat while roasted red peppers add a touch of sweetness. Serve with toasted pita or crusty bread.

Ingredients (Serves 4)

2 red peppers (tops removed)

2 tablespoons olive oil

1 yellow onion (large dice)

2 cloves garlic (minced)

2 tablespoons tomato paste

1 15 oz can chick peas (drained)

2 teaspoons cumin

1/2 teaspoon cayenne pepper

2 teaspoons salt

4 cups chicken stock

handful parsley (chopped)

Method

Pre-heat oven to 425 degrees. Cut peppers down on all four sides, discarding the stems. Rub liberally with olive oil, then season with salt and pepper. Once oven has reached desired temperature, roast for about 30 minutes, turning once in between, or until skin has begun to blacken and peel. Cover with foil and set aside.

In the meantime, prepare onions and garlic and drain chick peas in a colander.  In a large pot, over medium heat, cook onions in about 2-3 tablespoons of olive oil, and 2 tablespoons of butter (about 1/4 stick). Once onions have turned translucent, add minced garlic and cook for about a minute before adding the tomato paste. Combine all ingredients and cook for about 5 minutes, then add chick peas, 1 teaspoon salt, 2 teaspoons cumin, 1/2 teaspoon red chilie powder, and parsley, and toss for 2-3 minutes. Next, add 3 cups of chicken stock, one more teaspoon salt, and let simmer for 5 minutes. Remove from heat.

Remove roasted red peppers from foil and gently peel away the skin, leaving behind the tender flesh. This should be easier once the peppers have been allowed to steam inside the foil. Discard the skin and gently cut peppers into large pieces. Carefully ladle the soup into a blender or food processor, and add in the roasted red peppers. Then puree for about a minute or until a smooth consistency is achieved.

Once soup is combined, return to original pot and heat on low, adding the remaining one cup of chicken stock. Stir gently and serve with toasted pita. Enjoy!

| Neel N. Patel | No Comments »

Spicy Thai Coconut Soup

Thai Coconut Soup, or “Tom Kha Khai”, is a classic Thai restaurant starter. Prepared in a savory, tangy broth, this soup is incredibly flavorful. It requires some exotic ingredients: lemongrass, galangal, and Thai Basil. But it’s worth the effort. Here is my recipe for “Tom Kha Khai”.

Ingredients

1 chicken breast (boneless skinless)

2 cloves garlic (minced)

1 inch ginger (grated)

2 Thai bird chilies (chopped)

Four slices galangal ——> (Galangal is a root, similar to ginger)

1 stalk lemongrass (large chop)

1 teaspoon cumin powder

1 tomato (diced)

1/4 green pepper (julienned)

1 cup coconut milk

1 1/2 cup chicken broth

3 tablespoons fish sauce

2 teaspoons soy sauce

juice of one lime

1 tablespoon brown sugar

few Thai basil leaves (chopped)

handful cilantro (chopped)

Method

Pre-heat oven to 375 degrees. Begin by drizzling olive oil over one chicken breast, and seasoning with salt and pepper. Roast in oven for about 15-20 minutes or until fully cooked. Once cooked, let rest for a few minutes, then pull meat apart with your fingers, shredding it into strips. Prepare ingredients for soup and set aside. Heat 3 tablespoons canola oil over medium heat in a medium to large pot. Fry ginger, garlic, chilies, galangal, and lemongrass. Cook for about 2 minutes before adding green peppers. Cook for 3-5 minutes, then add tomatoes. Season with a little salt. Cook until tomatoes begin to break down before adding coconut milk and chicken broth. Then add fish sauce, soy sauce, brown sugar, cumin powder, and lime juice. Stir and let simmer for a couple minutes. Fold in the cooked chicken and reduce heat. Let steep for 2-3 minutes before removing from heat. With a slotted spoon, remove lemongrass and galangal and discard. Garnish with Basil leaves and Cilantro and serve. Enjoy!

May 16, 2010 | Neel N. Patel | No Comments »

Thai Basil Chicken

Spicy Chicken with Basil leaves, or ”Basil Chicken”, is a Thai restaurant favorite. Ground chicken is wok-tossed with ginger, garlic, and chilies, then cooked in a savory sauce. Thai Basil leaves give this dish its signature flavor.

Ingredients (Serves 4)

1lb ground chicken (16 oz package)

2 cloves garlic (minced)

1 inch ginger (grated)

2 finger hot chilies (chopped)

1 red pepper (large dice)

1/2 large yellow onion (sliced)

1 tablespoon soy sauce

2 tablespoons Thai fish sauce

1 tablespoon dark brown sugar

1 tablespoon sweet soy sauce (kecap manis) *found in asian markets

squeeze of lime juice

1 teaspoon crushed red chilie flakes

1/2 cup Thai basil leaves (chopped)

Method

Prepare ginger, garlic, and chilies and set aside in a small bowl. Dice red pepper, slice yellow onion, and tear basil leaves. Set aside. To prepare sauce, combine 1 tablespoon soy sauce, 2 tablespoons fish sauce, 1 tablespoon sweet soy sauce, 1 tablespoon brown sugar, and a healthy squeeze of lime juice

In a large wok, heat 2-3 tablespoons canola oil and add 1teaspoon crushed red chilie flakes over high heat. Let chilie flakes fry until slightly darkened, then add red peppers and onions. Fry until onions have softened. Add ginger, garlic, and chilies and fry for about 1-2 minutes. Then add ground chicken and toss, breaking up the meat with your spoon. Continue to toss and mince until chicken has cooked, then add sauce and simmer for 1-2 minutes, folding in chopped basil leaves. Serve with Jasmine rice.

*Note: Kecap Manis is an Indonesian sweet soy sauce; it can be found in Asian Markets. If you can’t find it, mix 3 teaspoons of dark brown sugar with 1 teaspoon of soy sauce and add.

| Neel N. Patel | No Comments »

Appetizers: Vietnamese Meatballs with Lemongrass aioli

Vietnamese meatballs are an Eastern play on a classic Italian dish. Ground Pork is flavored with garlic, ginger, chilies, mint leaves, and Thai Basil. Served alongside a zesty, lemongrass aioli, this dish is perfect for any eastern fusion meal.

 

Ingredients

About 1lb ground pork

1 teaspoon crushed red chilie flakes

2 large cloves garlic (minced)

1 inch ginger (grated)

2 finger hot chilies (chopped)

2 green onions (chopped)

1/4 cup chopped Thai Basil leaves

1/4 cup chopped mint leaves

1 tablespoon dark brown sugar

1 tablespoon soy sauce

2 tablespoons fish sauce

1 cup fresh bread crumbs (about two slices white bread)

Method

Break down the garlic, ginger, and chilies and toss into a nonreactive mixing bowl (non-metal).  Add red chili flakes,  green onions, basil leaves, mint leaves, soy sauce, fish sauce, and brown sugar. Whisk vigorously until all ingredients are incorporated and brown sugar has dissolved. Fold ground pork into mixing bowl. To make breadcrumbs, simply buzz two slices of white sandwich bread in a food processor until course consistency is achieved. Add breadcrumbs to pork mixture and gently incorporate until all ingredients are well mixed.

Pre-heat oven to 400 degrees. Roll ground pork mixture into 1 inch balls and place onto a greased cookie sheet. Should make between 15 and 20 balls depending on size. Bake in oven for about 20 minutes, turning in between. Serve with lemongrass aioli.

Lemongrass Aioli

1/4 cup mayonnaise

2 teaspoons orange juice

2 small stalks lemongrass coursley chopped

handful cilantro

Toss all ingredients into food processor and puree until lemongrass has broken down and sauce is smooth.

May 7, 2010 | Neel N. Patel | No Comments »