Kuy Tew Cha

Just look at those noodles!

If you went to college in the '80s or '90s like me, you're probably flashing back to hot-pot ramen dinners in your dorm room.

Am I right?!

I know this recipe is somewhat similar to my stir-fry earlier in the week, but when I read in my Extending the Table cookbook that I'd get to use Chinese noodles, I couldn't resist it. But, at least it doesn't contain chicken!

This recipe is so simple and easy to make. Even the name is straight-forward and translates to Noodles with Broccoli and Meat. The noodles take all of 3 minutes to cook, the broccoli about 5 minutes to steam, and the pork and shrimp about the same to saute and simmer. Then, you just throw it all together! Easy peasy, folks!

It's not quite a one-pot (or hot-pot) meal, but it's definitely worth a little extra washing up. Here's how I made it:

1 pkg (8 oz) Chinese noodles
1 head fresh broccoli, cut apart
3 boneless pork chops, cut into 1" pieces
12 raw shrimp, peeled and deveined, tails removed
2 cloves garlic, minced
1 Tbsp low-sodium soy sauce
1 tsp brown sugar
Oil

Cook the noodles as directed, drizzle with a little oil to prevent sticking, and set aside.

Steam the broccoli until al dente and also set aside.

Heat a little oil over medium-high heat in a large skillet. Add the pork and brown on all sides. Add the garlic, shrimp, soy sauce and sugar and stir to combine. Toss in the broccoli and continue to saute for about 5 minutes till the protein is cooked. Mix this with the noodles, and dig in!

Saik Chrouk Ch'ranouitk

Technically, this says I made Khmer Coconut Pork Skewers, but I actually made them with chicken. (I said I had a lot in the freezer!)

The marinade for the meat has some of my absolute favorite flavor obsessions: coconut, garlic, lime... YUM!!! So, how could I resist?! The fire even adds a slightly toasted flavor to the coconut.

So. Good.

Interestingly, the recipe says to baste frequently with the leftover marinade while grilling, but it wasn't liquidy. The way I prepared it below, the marinade was a sort of grainy paste. I wonder whether another liquid ingredient was missing. Some coconut milk would be a logical addition but it's definitely not necessary. It's delicious just the way it is!

If you're looking for an alternative to your usual summer barbecue, look no further. Make extra, because I bet the leftovers would make a great snack served chilled.

Here's how I made it:

2 Tbsp lemongrass (you can find it prepared in the herb section)
1 onion, chopped
5 cloves garlic, chopped
Zest of 1 lime
1 tsp ground turmeric
1/4 to 1/3 cup water (depends upon desired consistency)
1 Tbsp brown sugar
1 tsp sea salt
1/2 cup unsweetened dessicated coconut
3 chicken breasts, cut into large cubes

In a blender or food processor, blend the lemongrass, onion, garlic, lime zest, turmeric and water into a paste. Transfer the mixture to a large bowl and stir in the sugar, salt and coconut. Add the chicken and toss to coat the pieces. Cover with cling wrap and marinate for an hour at room temperature. (Keep the bowl out of direct sunlight and away from heat sources.)

When you're ready to cook, thread the meat onto skewers and grill for 15-20 minutes. Turn the skewers frequently to cook the meat evenly.

Sach Moan Char Swai

Why make the same old boring stir-fry when you can have chicken stir fry with mango?!

This dish is simply succulent! The crisp beans, lush mango, sticky sweet sauce, it's got it all. And, simple, too! With all the chopping, dredging, mixing, etc., the prep work takes longer than it cooks! But, the effort is absolutely worth it. (By the way, the site where I found this recipe has loads more, so see what else sounds good!)

This dinner is not a heavy lift, by any means. And, it's easy on the wallet. I only used two chicken breasts, instead of wings (hence, the name change) and had plenty of leftovers. Give it a try! You won't be sorry.

Here's how I made it:

1 cup warm water
1-1/2 tsp cornstarch
1 Tbsp brown sugar
1 Tbsp low-sodium soy sauce
1 Tbsp oyster sauce
2 boneless, skinless chicken breasts, cut into 1" chunks
1/2 cup whole wheat flour
1/2 cup rice flour
2 cloves garlic, minced
Salt and freshly cracked black pepper, to taste
1 onion, sliced
2 jalapenos, minced
1/2 lb green beans, trimmed
1 mango, peeled and sliced
Canola oil

Mix together the water, cornstarch, sugar, and soy and oyster sauces and set aside. In a separate bowl, dredge the chicken with the flours, garlic, salt and pepper.

Heat a large skillet over high heat. Add some oil and brown the chicken till golden brown on all sides, in batches if needed. Remove the chicken to a plate and keep warm. In the same pan, saute the onion, jalapenos and green beans for a couple minutes till they begin to soften. Add the chicken back to the pan and pour in the sauce. Just before you're ready to serve, gently stir in the mango and allow to heat through.

Serve over your favorite rice, and enjoy!

Week #24: Cambodia

Angkor Wat

We're headed to the Kingdom of Cambodia in southeast Asia this week!

Now, fair warning: I seem to have an excess of chicken in the freezer, so I'm going to be using that in the recipes I prepare. Most likely, I'll find recipes that use other proteins which I can easily replace with chicken, but one I've already found doesn't lend itself to that swap.

Amok, which is purportedly the country's national dish, preferably is made with catfish. Given the other flavorings in the dish, I don't think chicken would work. So, I've linked to it here so perhaps you can try it yourself!

I hope to squeeze in three dinners this week, as is always my goal, but I've got a packed schedule yet again. (Will this crazy busy summer ever slow down?!)

So, fingers crossed... I'll do my best!