Spicy Asian Shrimp with Black Thai Rice. The first time I tried black Thai rice was a few months back. I had heard about it on the cooking channels, then was lucky enough to find it at my friend Kim’s bulk food store. I love a good food challenge, as long it plays out in the comforts of my own kitchen, lol! The first time I cooked it, it was a marathon, or at least it seemed, of rice cooking, soaking, sauteing, until I finally was happy with the results. It cooks up alot different than regular white or even brown rice. It’s more like a wild rice, but very starchy and a little sticky. Even with all that I still enjoyed it very much and thought I would give it another go. This time I broke out my pressure cooker to do the job. It cooked the rice in half the time. The shrimp recipe was adapted from Nigella on the Cooking Channel and it sounded so delicious. These are the things that happen while walking on the treadmill, ha, ha, ha! Makes me work out even harder and help pass the time. The shrimp texture after poaching and marinating in the sauce reminded me of a shrimp cebiche recipe I prepare. And knowing that my better half is not that crazy about cebiche, I decided to take half of the recipe and saute the shrimp after marinating for a short while. Both recipes worked as far as I am concerned and would definitely try them again.
Chinese Noodles with Indian Spiced Jumbo Shrimp & Spinach ~Asian/Indian Fusion September 5, 2014. Found these great, already cooked Chinese noodles for stir fry! Love them!
8 jumbo shrimp, cleaned and peeled
Cumin (I use cumin seeds and crush them in a mortar)
2 shallots, minced
2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes
2 hot peppers, your choice (I used 1 serrano and 1 cayenne), minced
2 mild peppers, your choice (I used 1 Anaheim and 1small red sweet pepper), diced
3 cups fresh baby spinach
3 tablespoons Hoisin sauce
2 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon sriracha
1 1/2 teaspoons toasted sesame oil
1/4 cup water
14 ounces KA-ME brand cooked noodles for strir fry
*Cilantro and green onions for garnish
1. In a small bowl, add 1/2 teaspoon of each of the spices listed above. Stir well to combine and season the shrimp on bothe sides. Reserve any remaining spice mixture.
2. Preheat 2 tablespoons grapeseed oil to medium/high heat for a few minutes. Add the shrimp and cook for 2 to 3 minutes per side or just until pink. Remove from pan onto plate and cover loosely.
3. In that same pan, add one more tablespoon of grapeseed oil. Add the shallots, garlic, ginger and crushed red pepper flakes. Stir fast so the garlic does burn. Add the fresh peppers and cook for another 2 minutes.
4. Add the spinach and cook until it wilts down. add a pinch of remaining spice blend. In a small bowl, combine the Hoisin sauce, soy sauce, vinegar, lime juice, sriracha, sesame oil and water. Stir well to combine. Once spinach has wilted, add sauce from bowl, cooked noddles and shrimp. Toss until combined just until warm. Serve right away. Garnish with cilantro and green onions. Yields 2 hearty servings.
My Spin on General Tso’s Chicken August 13, 2014. I have experimented with a few recipes for General Tso’s Chicken in the past. So far this one is my favorite to date. I have been working with a few masa harina (corn flour) recipes and I decided to try using it in my coating mixture for the chicken in this recipe to see how it fried up. I was very pleased with the results and more importantly so was my husband. This is the dish he orders ever single time we eat at our favorite Chinese restaurant. Yes!! Sonia 1, Chinese restaurant 0!! Cook at home for the ones you love as much as you can. It’s magic.
General Tso’s Chicken
1 1/2 pounds boneless chicken thighs and breast, sliced into 1 inch pieces
1/4 cup water
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon ground ginger
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons cornstarch
3 tablespoons masa harina flour
* if not using the masa harina, just bump up the cornstarch to 3 tablespoons
Oil for frying, I used canola
1 1/4 cups water
1/3 cup soy or tamari sauce
1/4 cup orange preserves
3 tablespoons sweet chili sauce (I used garlic chile sauce)
*if you go with the savory/spicy chile sauce, add 1 tablespoon brown sugar to the sauce
3 tablespoons cornstarch
3 tablespoons seasoned rice wine vinegar
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 to 1/2 teaspoon red pepper flakes
You will also need
4 cups steamed jasmine rice
4 cups steamed broccoli
1. In a large bowl, add the chicken and water. Use your hands to massage the water into the chicken until it it mostly absorbed. Add the spices listed and mix well. Add the cornstarch and masa harina flour and stir just until combined. Set aside.
2. For the sauce: In a bowl, whisk together the water, soy sauce, preserves, chile sauce, sugar (if using), cornstarch and vinegar. In a saucepan, heat the 1 tablespoon of olive oil to medium heat. Add the garlic, ginger and chile flakes. Saute for a few minutes, then whisk in the sauce. Bring to a boil, reduce heat and continue cooking for 10 minutes or until sauce becomes thick. Taste for seasoning. Set aside.
3. Preheat 1 cup of oil in a 10 inch skillet to medium heat for 5 minutes. Fry the chicken pieces for 4 minutes per side and drain onto a plate line with paper towels or onto a wire rack. You can keep them warm in a low temperature oven.
4. When ready to serve, warm the sauce and toss with crispy chicken pieces. Serve over your favorite rice and steamed or roasted broccoli. Yields 4 servings.
12 ounces jumbo shrimp, cleaned and peeled (about 20 shrimp)
*enough boiling water to cover shrimp
Juice of 1 lemon
1/2 teaspoon salt
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons finely chopped cilantro
2 green onions, sliced thin
1 jalapeño, minced
3 red super chiles, sliced thin
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup olive oil
Juice of 1 lime
2 teaspoons brown sugar
For Thai Black Rice
1 cup black rice
4 cups chicken broth
Juice of 1/2 lime
1/3 teaspoon pepper
Salt to taste
*this rice was cooked in a 5 quart pressure cooker
1. Transfer cleaned shrimp to a glass heatproof bowl. Pour boiling water over shrimp. Add juice of 1 lemon and 1/2 teaspoon of salt. Stir gently and let sit until shrimp turn pink. Drain and rinse with cool water, set aside.
2. Combine all of the ingredients to prepare the sauce. Stir well, taste for salt and then pour over cooled shrimp. Cover and chill for an hour.
3. To a 5 quart pressure cooker, add the black rice, 4 cups of broth, lime juice, pepper and 1/4 teaspoon of salt. Secure the lid and heat to high. Once safety valve locks, turn heat to low and continue cooking for 22 minutes. Carefully remove from heat and let stand for 30 minutes. During this time the valve will release and the rice will absorb more of the broth. Fluff rice with fork before serving and serve shrimp in sauce over rice. Yields 4 servings.
Notes~ If you are not feeling that adventurous to try cooking the rice in the pressure cooker, you can cook it on the stove top, Saute the rice in a little olive oil at medium heat for 5 minutes. Add 4 cups of chicken broth and salt and pepper to taste. Reduce heat to low, cover tightly and cook for 45 to 55 minutes, checking to make sure it does not run dry. This was my experience the first time I cooked it anyway. I tried steaming it and soaking it to remove some of the starch, but it still took that long. it will not be fluffy and separate like regular white rice. It tends to be more starchy and sticky, but still tasty.
For the Sauteed Version Spicy Asian Shrimp
Prepare the sauce as directed. Add the raw shrimp and marinate for at least 1 hour. Remove shrimp from sauce/marinade and shake off excess liquid. Reserve the sauce. Preheat 2 tablespoons of olive oil to medium/high heat for 3 to 5 minutes. Cook shrimp for 2 minutes per side or until it turns pink and curls slightly. Remove from pan and transfer to a plate. To the hot pan add the reserved sauce and 1 tablespoons of unsalted butter. Cook for a few minutes, add shrimp back in and cook just until shrimp is warm. Pour over steamed jasmine rice and toss gently to mix.