Asian-Inspired Pineapple Brown Rice

If you’re looking for an Asian-inspired side dish, this recipe is probably one of the best I have tried in a long time. I couldn’t believe how much flavor was packed into this rice, with so few ingredients. Actually, it was so good, I would even consider skipping the entrée and making this the main event. Easier to prepare than fried rice and far superior to take-out options. And, as an added bonus, it’s a healthier choice, because it’s prepared with brown rice. Want to know how simple this is to make? Sauté brown rice, yellow bell pepper, green onions and ginger in sesame oil just until rice starts to brown. Add soy sauce, undrained pineapple chunks and water; bring to a boil and simmer until done. How simple is that? The pineapple adds a perfect touch of sweetness to the dish, without being overpowering. Usually, I would add garlic (since I add garlic to everything), but it wasn’t needed here. As is, it’s a perfect blend of ingredients, making it fragrant, sweet and savory. No matter how amazing your main entrée is, this side dish is going to steal the spotlight.

Although Basmati Brown Rice is shown, I would suggest substituting regular brown rice (see comments below).

The original recipe, at Skinny Kitchen, calls for Basmati Brown Rice. I would “highly” recommend substituting regular brown rice. Despite all my best efforts, I was unable to get a tender texture with the brown Basmati. I cooked it almost 20 minutes longer, increased the heat, and even added more liquid. But, the end result still had a crispy bite to it. I would even substitute white Basmati rice, just reduce the cooking time. But, this recipe is so good, that doesn’t discourage me from making this again. I just won’t use Basmati brown rice the next time.

Chop bell pepper (red or yellow). Slice green onions. Mince ginger. (I always keep a knob of fresh ginger in the freezer. I cut off what I need, wrap the rest in plastic wrap, place in a resealable plastic bag, refreeze; and I’m good to go the next time I need some fresh ginger.)

Cut pineapple chunks in half, but do not drain liquid. You will be adding the reserved juice to the rice.

Over medium heat, in large nonstick pan, heat sesame oil until hot. Add rice, bell pepper, green onion and ginger. Stirring constantly, sauté until rice begins to brown, 6 to 7 minutes. Remove from heat.

Add soy sauce, pineapple chunks with juice, and water. Stir to blend.

Bring mixture to a boil. 

Cover pan and simmer over low heat until the rice is tender and liquid is absorbed, about 35 to 40 minutes. Let stand for 5 minutes. 

Fluff with fork before serving. 

ASIAN-INSPIRED PINEAPPLE BROWN RICE
Source: Adapted from Skinny Kitchen
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 teaspoons sesame oil
• 1 cup regular brown rice (or substitute white Basmati*)
• 1 yellow bell pepper, chopped (or substitute red bell pepper)
• 4 Tablespoons green onions, sliced
• 1/2 Tablespoon fresh ginger, minced
• 1 (8-ounce) can pineapple chunks, undrained, cut each piece in half
• 2 Tablespoons soy sauce (preferably low sodium)
• 1-1/3 cups water

DIRECTIONS:
1. Over medium heat, in large nonstick pan, heat sesame oil until hot. Add rice, bell pepper, green
    onions and ginger. Stirring constantly, sauté until rice begins to brown, 6 to 7 minutes. Remove from
    heat.
2. Add soy sauce, pineapple chunks with juice, and water. Stir to blend.
3. Bring mixture to a boil. Cover pan and simmer over low heat until the rice is tender and liquid is
    absorbed, about 35 to 40 minutes. Let stand for 5 minutes. Fluff with fork before serving. 


*NOTE: If substituting white Basmati rice, reduce cooking time accordingly.

Tempura Vegetables

If it comes down to a choice of French fries or tempura battered veggies, all I can say is, “Move over fries!” Tempura is a Japanese term for lightly battered fried food. The batter is a delicate covering; crispy, light and not all greasy. A good tempura, however, is not as easy to pull off as one may think. I’ve had numerous failed attempts before finally achieving a perfect balance of taste and texture. I started off with bagged mixes from the grocery store (totally disgusting); then beer batters (too heavy); I even tried specialized flours, such as rice flour (which lacked in flavor). When you look at the recipe, you’re going to say, “What’s so hard about that?” And, you’d be right in saying so. Not many ingredients and nothing “exotic” included. I’ve come to the conclusion that it’s the “technique” that makes it work, which I will explain in more detail below. Of course, my veggie of choice is “always” mushrooms, but just about any vegetable (or seafood) can be substituted: eggplant, squash, sweet potatoes, onions, cauliflower, green beans, zucchini, basically anything you can get batter to stick to. Even your picky little eaters will scoff down more veggies when prepared this way, especially when served with a fun dipping sauce. Although not the healthiest way to get more vegetables in your diet, it sure is the tastiest way. Let’s just call it a “forgiving sin.” 

 

In deep fryer, wok, or large pot, preheat oil to 375° F.

Wash and slice vegetables. Pat dry with paper towels. Tip #1: Dry veggies are a must.

Sift together flour, cornstarch, salt, cayenne pepper and white pepper.  Tip #2: Sifting yields a “lighter” batter texture.  

Add egg and seltzer water. Whisk to make a smooth batter. 

Fill a larger bowl with ice. Place bowl with batter on top of the bowl with ice (to keep batter cold while frying veggies). Tip #3: Hot oil and cold batter produces the crispiest texture.
 

Put extra cornstarch in a resealable plastic bag. Shake veggie slices in cornstarch, then dip in batter, shaking off any excess. Carefully add the battered veggies to the oil and fry until crispy, about 2 to 3 minutes. Tip #4:  If batter gets too cold, remove bowl from ice for a few minutes. You can tell if batter gets too cold because the batter will slide off the veggies and not stick to them. Once batter has warmed up a little (enough so that the batter sticks again), return bowl atop ice.

When veggies are crispy, remove from oil and drain on paper-towel lined plate (or bowl). Season with salt.

Serve with your favorite dipping sauce. I prefer a basic Ranch dip, but I’ve included a suggested soy sauce dip below. (Note: I haven't tried this dip, so I can't vouch for it; but it seems like it would be a flavorful dipping sauce.)

TEMPURA VEGETABLES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2/3 cup flour, sifted
• 1/2 cup cornstarch, sifted
• 1 large egg, beaten
• 1 cup cold seltzer water
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon white pepper            
• Coarse salt, to taste
• Button mushrooms, zucchini, summer squash, eggplant, sweet potatoes (or other veggies of your choice)
• Extra cornstarch (about 1/2 to 2/3 cup)

DIRECTIONS:
1. Preheat oil to 375° F. (Deep fryer, wok or large pot will do.)
2. Sift together flour, cornstarch, salt, cayenne pepper and white pepper. Add egg and seltzer water.
    Whisk to make a smooth batter
3. Fill larger bowl with ice.  Place bowl with batter on top of bowl of ice to keep batter cold while frying
    veggies.
4. Put extra cornstarch in resealable plastic bag. Shake veggie slices in cornstarch (a few at a time), then
    dip into batter, shaking off any excess. Carefully add the battered veggies to the oil and fry until crispy,
    about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.
5. Serve with your favorite dipping sauce.


TIPS:
 
1. Dry veggies are a must.
2. Sifting yields a “lighter” batter texture.
3. Hot oil and cold batter produces the crispiest texture.
4. If batter gets too cold, remove bowl from ice for a few minutes. You can tell if batter gets too cold,
    because the batter will slide off the veggies and not stick to them. Once batter has warmed up a little
    (just enough so that the batter sticks again), return bowl atop ice.



SOY DIPPING SAUCE
Source: Michael Symon
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1/2 cup Low Sodium Soy Sauce
• 3 tablespoons Rice Wine Vinegar
• 2 Scallions (thinly sliced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Sesame Oil
• Lemon Juice (to taste)
• Sambal Oelek chili sauce (to taste)

DIRECTIONS:

Stir together all ingredients, and adjust to taste with lemon and chili sauce.

Thai Chicken Thighs (Crockpot)

When I was pregnant with my twins, I developed an allergy to MSG. Actually, it was a little more severe than that. I would actually pass out in a restaurant if my meal had any MSG in it. Even after coming to, the dizziness would linger for hours afterwards. As much I loved Asian cuisine, I had to avoid it because that had the most devastating effect on me. I was hoping it was just a symptom of my pregnancy and would subside afterwards, but it never did. So, for many years I had to give up one of my favorite “food groups” (yes, it was actually a food group to me; that’s how much I enjoyed it). Fortunately, over time, restaurants became more in tune with “fresh, natural” flavors; and, I was, gradually, able to get my feet wet again by ordering take-out. It’s true what they say, “absence makes the heart grow fonder.” My renewed passion for Asian cuisine has now become an obsession, so I’m incorporating that taste into as many home-cooked meals as I can. This recipe for Thai Chicken Thighs is my latest experiment. I say experiment because it is slow cooked in a crockpot. (Hmmmm.) Make you skeptical? Me, too. But, I forged ahead anyway and was not only pleasantly surprised, but actually amazed at how good this turned out. Ok, maybe this isn’t really authentic Thai cuisine; it should probably (more accurately) be described as chicken in peanut sauce. Faux Thai or not, this meal was incredibly flavorful. Although the combination of ingredients seems a bit unusual, it works! The chicken was moist and tender, and the peanut sauce had such a perfect texture to it (not at all soupy as I had expected). Served over aromatic Jasmine rice, this was such an easy and enjoyable dish.

Missing from photo: crushed red pepper flakes

I know what you are going to say, “salsa in a Thai dish?” I thought about swapping out the salsa for chili sauce, but I was afraid the end result would be too spicy. So, I stuck with the salsa and added a little crushed red pepper flakes to add a little heat. The salsa really did enhance the flavors so much more than I expected.

Place chicken thighs in crockpot. 

In bowl, whisk together salsa, peanut butter, soy sauce, lime juice, minced ginger, minced garlic and crushed red pepper flakes. 

Pour over chicken. Cover and cook on low for 5 to 6 hours.

As a garnish, I lightly toasted some sesame seeds in a little sesame oil (1 to 2 minutes, until aromatic). 

   
Garnish chicken with toasted sesame seeds, if desired. Serve warm over rice (preferably an aromatic rice, such as Jasmine or Basmati).

THAI CHICKEN THIGHS (CROCKPOT)
Source: JulieVR
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 to 10 boneless, skinless chicken thighs
• 1 cup salsa
• 1/2 cup creamy peanut butter
• 2 Tablespoons soy sauce
• 1 Tablespoon lime juice
• 2 teaspoons ginger, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon sesame oil, optional (for toasting sesame seeds)
• 1 Tablespoon sesame seeds, optional (for garnish)
• Cooked rice, for serving (preferably an aromatic rice, such as Jasmine or Basmati)

DIRECTIONS:

1. Place chicken thighs in crockpot.
2. In bowl, whisk together salsa, peanut butter, soy sauce, lime juice, minced ginger, minced garlic and
    crushed red pepper flakes. Pour over chicken. Cover and cook on low for 5 to 6 hours.
3. Optional (for garnish): In skillet, lightly toasted some sesame seeds in a little sesame oil (1 to 2
    minutes, until aromatic).
4. Garnish chicken with toasted sesame seeds, if desired. Serve warm over rice (preferably an aromatic
    rice, such as Jasmine or Basmati).

Shrimp Lo Mein

Shrimp Lo Mein has to be one of my favorite take-out choices. Lo Mein is often confused with chow mein. Both refer to noodles with some sort of protein and vegetables, mixed in a savory sauce. The main difference is not the noodle itself, but preparation of the noodles. In Cantonese, lo mein means “stirred (or tossed) noodles,” whereas, chow mein refers to “stir-fried (or fried)” noodles. “Lo mein” noodles are cooked separately then just heated in the wok, so it mixes with the sauce; whereas “chow mein” is completely cooked and stir-fried in the wok, making the noodles crispy. The real star of lo mein is the sauce. That’s why I chose this recipe over others. The seafood flavor is enhanced by using clam juice and oyster sauce, and the addition of honey adds body to the sauce without the need for thickeners. This dish is literally layered with flavor. Besides the incredible taste, what I love most about this meal is the versatility. You can customize it to your own liking, making it as easy and flexible as you want it to be.

Peel and devein shrimp.

If you chop up your vegetables ahead of time and have everything ready to go, you can have dinner on the table in a matter of minutes. So, I would suggest getting your veggies prepped first. You can add or omit any vegetables of your choosing.

Mince garlic. Peel, then mince, or grate, ginger. I cut off a chunk of ginger, peel it with a potato peeler, then slice into thin medallions. I then finely chop the medallions and transfer the chopped pieces into a mini food processor to finely mince.

Slice mushrooms. If mushroom slices are too large, cut in half. Shred carrots (or use a bag of pre-shredded carrots to save time). Coarsely chop 1/2 of a red onion. Slice scallions.

Now that your veggies are prepped, you’re all set to go.

Bring a pot of water to boil. Add noodles and cook according to package directions. Drain the noodles, rinse under cold water and drain again. Shake well to remove excess water. Return noodles to the pot and toss with sesame oil until noodles are well coated. Set aside.

In a small bowl, combine clam juice, soy sauce, oyster sauce, dry sherry (or rice wine), and honey. Stir well to combine. Set aside. (Note: if you're not a fan of clam juice, substitute chicken broth.)

Heat a wok (or very large skillet) over high heat until a bead of water sizzles and evaporates on contact. Add the peanut (or vegetable) oil to wok and swirl to coat the bottom. Add the shrimp and cook until pink, 2 to 3 minutes. Transfer to a plate and set aside.

In same wok, add red onions, mushrooms and carrots. Stir fry for about 3 minutes, or until crisp tender. 

Add snow peas (or sugar snap peas) and cook just until heated through. 

Add the garlic, ginger and scallions. Stir fry until aromatic, about 30 seconds. 

Pour in the sauce mixture. Add the noodles and shrimp. Toss until heated through and well-coated with the sauce. Transfer to a platter, or individual bowls and serve.

SHRIMP LO MEIN
Source: Adapted from Appetite for China
Posted by: www.meldingmagic.com

INGREDIENTS:

• 16 ounces lo mein noodles, or whole grain thin spaghetti
• 2 Tablespoons toasted sesame oil
• 1 Tablespoon peanut or vegetable oil
• 2 pounds small shrimp, peeled and deveined
• 1 Tablespoon minced garlic
• 2 teaspoons minced or grated ginger
• 4 or 5 scallions, sliced
• 8 ounces mushrooms, sliced
• 1 cup shredded carrots
• 1/2 red onion, coarsely chopped
• 12 ounces sugar snap, or snow pea pods

Sauce:

• 2/3 cup clam juice (or substitute chicken broth)
• 2 Tablespoons soy sauce
• 2 Tablespoons oyster sauce
• 2 Tablespoons dry sherry, or Chinese rice wine
• 1 Tablespoon honey

DIRECTIONS:

1. Bring a pot of water to boil. Add noodles and cook according to package directions. Drain the noodles,
    rinse under cold water and drain again. Shake well to remove excess water. Return noodles to the pot
    and toss with sesame oil until noodles are well coated. Set aside.
2. In a small bowl, combine clam juice, soy sauce, oyster sauce, dry sherry (or rice wine), and honey. Stir
    well to combine. Set aside.
3. Heat a wok (or very large skillet) over high heat until a bead of water sizzles and evaporates on
    contact. Add the peanut (or vegetable) oil to wok and swirl to coat the bottom. Add the shrimp and
    cook until pink, 2 to 3 minutes. Transfer to a plate and set aside.
4. In same wok, add red onions, mushrooms and carrots. Stir fry for about 3 minutes, or until crisp
    tender. Add snow peas (or sugar snap peas) and cook just until heated through.
5. Add the garlic, ginger and scallions. Stir fry until aromatic, about 30 seconds.
6. Pour in the sauce mixture. Add the noodles and shrimp. Toss until heated through and well-coated
    with the sauce. Transfer to a platter, or individual bowls and serve.

Easy Crab Rangoon

Although, allegedly, derived from an authentic Burmese recipe, Trader Vic’s, a Polynesian-style restaurant, in San Francisco, is believed to be credited with the invention of the crab Rangoon. This Tiki bar canapé has been existent on their menu since the 1950’s. “Still” popular, this appetizer can be found in countless Chinese-style restaurants across America. Crab Rangoons are deep fried dumplings stuffed with cream cheese, crab meat, scallions and garlic. (Who ever heard of cream cheese in authentic Southeast Asian and Chinese cuisine?) Regardless of its origin, these tasty little morsels are so much better when prepared at home. This recipe, from Big Red Kitchen, takes the labor and fuss out of preparation, without sacrificing on flavor. Mini Fillo cup shells are stuffed with the crab mixture, then baked. How easy is that? Let’s face it, what everyone loves most about a crab Rangoon is the filling. You get so much more filling this way, and because the crab mixture is not fully enclosed in a wrapper, the tops brown a bit, making it the best tasting ever. Quick, easy and addictively delish!

Preheat oven to 400° F.

In bowl, combine cream cheese, mayonnaise, garlic and green onions. Beat on low speed with hand mixer until creamy and well combined.

Fold in crab meat.

Using a teaspoon, evenly fill each Fillo cup with crab mixture. You should get anywhere from 25 to 30 filled shells.

Bake for 9 to 11 minutes. If additional browning desired, just before taking out of the oven, turn the broiler on for 1 to 2 minutes. 

Serve with duck sauce, sweet and sour sauce, plum sauce, hot mustard or any dipping sauce you prefer. 

Note: if you can't find mini Fillo shells, you can always substitute wonton wrappers. Spray a regular muffin tin with cooking spray, line each cup with a wonton wrapper. Bake for 8 minutes at 350° F., until golden brown.

EASY CRAB RANGOON
Source: Big Red Kitchen
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 ounces cream cheese, softened
• 1/3 cup mayonnaise
• 1 clove garlic, minced
• 2 to 3 green onions, sliced
• 6 ounces lump crab meat
• 25 to 30 mini Fillo cup shells
• Duck sauce, sweet and sour sauce, plum sauce, hot mustard, or any dipping sauce you prefer

DIRECTIONS:

1. Preheat oven to 400° F.
2. In bowl, combine cream cheese, mayonnaise, garlic and green onions. Beat on low speed with hand
    mixer until creamy and well combined.
3. Fold in crab meat.
4. Using a teaspoon, evenly fill each Fillo cup with crab mixture. You should get anywhere from 25 to 30
    filled shells.
5. Bake for 9 to 11 minutes. If additional browning desired, just before taking out of the oven, turn the
    broiler on for 1 to 2 minutes.
6. Serve with duck sauce, sweet and sour sauce, plum sauce, hot mustard or any dipping sauce you
    prefer.

TIP: If you can't find mini Fillo shells, you can always substitute wonton wrappers. Spray a regular muffin tin with cooking spray, line each cup with a wonton wrapper. Bake for 8 minutes at 350° F., until golden brown.