Chap Chee (Korean Mixed Vegetables with Beef and Vermicelli Noodles)

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This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 

Ingredients

  • 3/4 pound flank or sirloin steak, trimmed and thinly sliced against the grain in strips 2-inches wide

  • 1/4 cup dried wood ear mushrooms

  • 4 ounces vermicelli noodles

  • 3 tablespoons vegetable oil

  • 4 cloves garlic, sliced

  • 1 tablespoon grated ginger

  • 4 green onions, finely chopped including some of the greens

  • 4 Thai chiles, stems removed, minced or substitute serrano or jalapeño chiles

  • 1 small carrot, julienne cut in 3-inch long pieces

  • 1 small red bell pepper, julienne cut in 3-inch long pieces

  • 1 1/2 cups chopped fresh spinach

  • 1/2 cup straw mushrooms

  • 1/2 cup bean sprouts

  • Garnish: Chopped fresh cilantro

  • Toasted sesame seeds

     

    Kimchi

    Sauce:

    • 1/4 cup soy sauce

    • 2 tablespoons sugar

    • 1 tablespoon sesame seed oil

    • 1/2 teaspoon freshly ground black pepper

    Marinade:

    • 1 tablespoon soy sauce

    • 1 tablespoon sugar

    • 1 green onion, chopped

    • 1 teaspoon minced garlic

    • 1 teaspoon sesame seed oil

     

    • Instructions

    Combine all the ingredients for the marinade in a bowl and add the beef. Toss to coat and marinate at room temperature for 30 minutes.

    Place the wood ears in a bowl and cover with warm water. Allow the mushrooms to steep for 30 minutes to soften. Drain the mushrooms and discard the water.

    Cook the noodles according to the directions on the package, drain and keep warm.

    Combine all the sauce ingredients in a bowl and stir to mix.

    Heat a wok or heavy skillet over medium-high heat, add the oil and when hot, add the meat and quickly stir-fry until browned, about 2 minutes. Remove and keep warm.

    Add the garlic and ginger to the wok and stir-fry until fragrant. Add the onions and chiles and stir-fry for an additional 2 minutes. Next add the carrots, bell peppers, and spinach and stir-fry for 2 more minutes.

    Stir the sauce into the wok and add the noodles. Continue to stir-fry until the noodles absorb the sauce. Return the beef and cook until all ingredients are hot.

    To serve, place the Chap Chee on a large serving platter, garnish with the cilantro and sesame seeds and serve with the kimchi on the side.

    Thai Khaeng Keo-want Gai Mee (Green Curry with Chicken and Noodles)

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

     Oodles and Oodles of Asian Noodles

    by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 

    Ingredients

  • 9 ounces dried or 1 pound fresh egg noodles

  • 1 boneless and skinless chicken breast, sliced

  • 3 tablespoons vegetable oil

  • 2 to 3 cloves garlic, chopped

  • 1 2-inch piece galangal or ginger, chopped

  • 1 to 3 teaspoons Thai green curry paste

  • 1 14-ounce can coconut milk

  • 2 or 3 stalks lemon grass

  • 2 to 3 Kaffir lime leaves, shredded, omit if unavailable

  • 5 to 6 green Thai chiles, stems and seeds removed, chopped

  • 1 to 2 teaspoon fish sauce (nam pla)

  • 2 tablespoons chopped fresh basil

  • 2 tablespoons chopped fresh cilantro

    • Instructions

    Heat a large pot of water to a boil, add the noodles and cook until “al dente.” Drain the noodles and keep warm.

    Trim the stalks of lemon grass to about 3-inches in length. Trim away any hard portions, discard the outer leaves, and coarsely chop.

    Heat a wok, add the oil and when hot, add the garlic, ginger, and green curry paste, and stir-fry for about one minute. Add the coconut milk, lemon grass, lime leaves, and simmer for 5 minutes stirring occasionally to allow the milk until thickened. It may look as though it is curdling, but it cannot do this so don’t worry.

    Add the chicken and simmer for 10 minutes, stirring from time to time.

    Add the chiles, fish sauce, basil and cilantro and continue to cook for 5 more minutes. Cut a piece of chicken to check to see that it’s done.

    Immediately add the noodles, stir, and simmer until the noodles are hot.

    Sambal Oelek (Hot Chile and Lime Condiment)

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

     

    Indonesian Sambals

    by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

     

    Ingredients

  • 1 cup dried red chiles, such as piquins or cayennes, stems removed

  • 6 cloves garlic

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon vegetable oil, peanut preferred

    • Instructions

    Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.

    Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.

    Gary Wiviott’s Rub

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    This recipe is from the Book Excerpt: 

    Low & Slow

    Master the Art of Barbecue in 5 Easy Lessons 

     

     

    By Gary Wiviott with Colleen Rush

    Ingredients

    10 tablespoons hot Hungarian or “half sharp” paprika

    6 tablespoons garlic powder

    6 tablespoons kosher salt

    5 tablespoons freshly ground black pepper

    3 tablespoons cayenne pepper

    3 tablespoons onion powder

    3 tablespoons dried oregano

    2 tablespoons dried thyme

    2 tablespoons chipotle powder

    2 tablespoons ancho powder

    1 tablespoon guajillo powder

    Instructions

    Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.


    To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.


    Store leftovers in an airtight container for up to two months.

    Nam Phrik Kapi with Fresh and Fried Vegetables

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    This recipe and others can be found in the following article:

    Making Thailand’s “Chile Water”

    Story and Photos by Austin Bush

     

    Nam phrik kapi is probably the most well known nam phrik in Thailand. As the name suggests, it is made with kapi, a salted and fermented paste of fine shrimp known as khoei and is always served with fresh and/or parboiled vegetables, as well as egg-battered deep-fried vegetables, as described below. The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet. 

    Ingredients

    For the sauce:

    3 or more phrik khii nuu (very small Thai chiles)

    1 tablespoon garlic

    1 tablespoon sugar

    1 tablespoon lime juice

    1/4 cup kapi (Thai shrimp paste)

    1 tablespoon water

    2 tablespoons makheua phuang (pea-sized Thai eggplant)

    For the vegetables:

    4 eggs

    1 Chinese or Japanese eggplant, sliced into 1 cm thick rounds and put in a bowl of water mixed with 1 tablespoon of vinegar to prevent browning

    1/2 cup vegetable oil

    1 bunch cha om (Thai acacia leaves) or fresh basil leaves

    An assortment of fresh Thai vegetables, such as eggplant, cabbage, carrot and green beans, cut into bite-sized pieces.

    Instructions

    Using a mortar and pestle, grind the phrik khii nuu with the garlic until a rough paste is formed. Add the sugar and the lime juice and grind together. Add the shrimp paste and continue grinding until a paste forms. Add water. If the mixture is still too thick, add additional water, a teaspoonful at a time (nam phrik kapi should have the consistency of a slightly watery paste). Taste and add more chiles, lime or sugar, to taste. Add the makheua phuang, breaking slightly, but not grinding, with the pestle. Put nam phrik kapi in a serving bowl.

    Beat eggs with a few drops of fish sauce or a pinch of salt, divide into two bowls and set aside. Drain eggplant and mix thoroughly with one of the bowls of egg. Heat cooking oil in a wok and taking two or three slices at a time, fry the eggplant in oil on both sides until crispy. Set on paper towels to drain. Remove the tender cha om leaves and blend with the eggs. Fry mixture in hot oil as a thick omelet or frittata, turning over to cook on both sides. Drain on a paper towel until cool then slice into bite-sized squares.

    Arrange the fresh and fried vegetables on a plate and serve with rice and bowl of nam phrik kapi.