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Daily Archives: February 18, 2011

菠蘿炒飯 Thai Pineapple Fried Rice (Vegetarian)

Try this flavorful and colorful Thai Pineapple Fried Rice.  It’s a great way to use leftover rice and ingredients are easy to gather.  You can always substitute with different vegetables you have from your fridge and add meat or seafood to change it to a non-vegetarian dish.

 

 

Ingredients:

  • 1 cup of cooked rice (I used brown rice), preferably a day old (separate the grains of rice, so they don’t stick together)
  • 1/2 cup of pineapple chunks, from can or fresh pineapple
  • 1/2 cup of red pepper
  • 1/3 cup of frozen peas
  • 1/3 cup of carrots, diced
  • 1 box of raisin, 9 oz
  • 1 onion, diced
  • 1 shallots, thinly sliced
  • 2 cloves of garlic, finely chopped
  • 1/3 cup of unsalted cashews
  • 2 tablespoon of fish sauce
  • 1 tablespoon of ketchup
  • 2 tablespoon of curry powder
  • 1 tablespoon of soy sauce
  • 1 tablespoon of fresh cilantro, finely chopped

Directions:

  1. In a saucepan, add oil, stir in garlics and shallots.   Add carrot, pepper, onion, peas, stir-fry until fragrant. Remove from pan.
  2. Add oil to pan, stir in cooked rice, about 2 min.
  3. Mix all ingredients together in the pan.  (vegetables, pineapples, rice, cashews and raisins)
  4. Add seasoning.  (fish sauce, ketchup, soy sauce and curry powder)
  5. Place the finished fried rice inside the carved out half-shell of a pineapple, sprinkle cilantro on top.
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Golden Chestnut Soup

This is a recipe from vegan lunchbox.  It’s so delicious that we always skip the entrée and have few bowl of soups for dinner.
Ingredients:
  • 1 lb. fresh chestnuts
  • 4 large cloves garlic, unpeeled
  • 1 TB olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 Fennel, diced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • ¾ tsp. salt, or to taste
  • 1/8 tsp. nutmeg
  • 1/8 tsp. white pepper

Directions:

  1. Cut an ”x” on each chestnut shell.  Roast chestnuts and unpeeled garlic cloves at 475 degree in oven for 20 min or until the shells are pulled slightly away from the chestnut.   Remove outer shells and inner skins and place them in a bowl.
  2. Squeeze roasted garlic out from the cloves and add to the bowl with the chestnuts.
  3. In a saucepan, heat olive oil over medium heat.  Add onion, carrot, celery, fresh thyme, and bay leaves.  Sauté, stirring often, until the onion is translucent for about 5 minutes.
  4. Add the chestnuts and garlic and 4 cups of water. Bring to a boil, lower the heat and simmer, covered, until the carrots are tender, about 10 minutes.
  5. Remove from heat.  Remove the thyme springs and bay leaves.  Let it cool down for 10 minutes then transfer to a blender, puree until the soup is completely smooth.
  6. Pour the soup into a saucepan and add salt, nutmeg, and white pepper.   Ready to serve!
 

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Sweet and Sour Tempeh with Spicy Peanut Sauce

Tempeh is made of soybeans and tasteless by itself.  My first experience with tempeh at a restaurant was terrible.   So I went home and experimented with a few recipes I found online and this sweet and sour spicy sauce really can bring everyone’s appetite. 🙂

Ingredients:

  • 1 pack of tempeh, cut into 1 inch cube
  • 1/2 lb of okra, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1/2 onion, diced
  • 2 shallots, minced

Tempeh sauce ingredients:

  • 2 tablespoon of sesame oil
  • 3 tablespoon of soy sauce
  • 3 tablespoon of mirin
  • 3 tablespoon of rice vinegar
  • 1/3 cup of water
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced

Peanut sauce ingredients:

  • 2/3 cup of unsalted peanut butter
  • 2.5 tablespoon of maple syrup or honey
  • 2 tablespoon of soy sauce
  • 2 tablespoon of rice vinegar
  • 1 tablespoon of finely chopped fresh ginger
  • 2 cloves of garlics
  • 1/3 teaspoon of cayenne pepper or chili flakes
  • 1/2 cup of water

Directions:

  1. Prepare the tempeh sauce by mixing everything together.
  2. In a saucepan, combine tempeh with tempeh sauce.  Bring it to boil and reduce the heat to low.  Cover the pan and cook for 25 minutes.  Uncover and cook until the pan is dry.
  3. In a separate skillet, pan fry shallots, garlics and gingers, stir in peppers, onions and okra.  Add a pinch of salt.
  4. In a blender, combine all peanut sauce ingredients.  You may add more water until it becomes a creamy mixture.
  5. Place vegetables on a plate, cover with tempeh.  Pour the peanut sauce over.


 
 

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