Best Appetizer With or Without Drinks
Echoes of CAT Airlines
These deep-fried Walnuts are an excellent appetizer, with or without drinks. Served piping hot, they were a feature of the First Class cabin in the old Civil Air Continue reading
Ideal for Picnics and Summer Outings
Sesame Oil
This variation on the traditional Cold Roast Beef Salad has a couple of Asian Fusion touches. The recipe takes a little over half Continue reading
An Afghan Dish from the Silk Road
Topping for Burani Banjan
Garlic
This Yogurt sauce is typical of the cuisine of the Silk Road. It goes well with the Afghan Eggplant dish called Burani Banjan. Continue reading
A Silk Road Favorite
Panko Meets Mozzarella
Panko
This Afghan dish is typical of the cuisine of the Silk Road. The recipe is adapted from the version served as the Gandarmack Lodge in Kabul. It is basically a Risotto. Different types of Rice Continue reading
A Filipino Classic
Good with Beef Tapa
Garlic
Garlic Rice is a Filipino standard and goes with with a number of popular dishes such as Chicken Adobo or Beef Tapa. It works best made with long-grain Rice. And a touch of Cilantro helps, too Continue reading
A Key Flavor Enhancer
Umami Revisited
In recent years Japanese cooks have become more interested in exploring uses for a culinary staple called Shio Koji. The name comes from Continue reading
Philippine Style Steak
Beef Roast
This version of a Philippine classic cooks in about half and hour. The recipe serves 4 in the context of a Filpino meal with other dishes. Continue reading
Swords of Autumn (秋刀魚}
Mirin
Mackerel, Samma, Saba, Mackerel Pike are all members of the Mackerel family. All are popular in Japanese cooking, especially in the autumn. Continue reading
A Complex Curry Taste
Good with Dumplings and Stir-Fries
Belachan, Shrimp Paste
his Filipino style Curry Paste is good with a lot of things, including Dumplings and stir-fry dishes, as well as blander presentations of Fish, Chicken and Shrimp. This recipe Continue reading
Chinese Recipe Fusion Style
Quick and Easy Meal for Two
Chicken
This Chinese style Chicken Salad is a quick and convenient meal for two with some Fusion notes. It was adapted from a recipe created by Ken Hom in the 1980s.
Chicken Salad
雞肉沙拉
Chinese – Fusion
Ingredients:
Tomatoes – Another Key Ingredient
2 whole Chicken Legs
½ teaspoon Asian Sesame Oil
Sal, Black Pepper to taste
3 tablespoons Peanut or other Vegetable Oil
4 cloves Garlic
1 tablespoon fresh Ginger root
1 medium Green Pepper cup Cherry Tomatoes cups cooked Elbow Noodles, tossed with
tablespoons Vegetable Oil
For the Salad:
1 tablespoon Rice Vinegar or White Wine Vinegar
1 teaspoon Dijon style Mustard
¼ cup OliveOil
3 cups Romaine Leaves
Parsley sprigs for garnish
Method:
Sesame Oil
Remove the skin from the Chicken Legs. Cu the skin into strips. Remove the meat from the bones and cut into strips. Put the meat into a small bowl, add Sesame Oil, Salt and Pepper.
Smash and mince the Garlic. Mince the Ginger root. Remove the seeds from the Green Pepper and cut into thin strips. Cut the Cherry Tomatoes in h alf. Prepare the Noodles and toss with the Oil and set aside.
Lay out the various other ingredients near the stove top.
When time to cook, heat a wok until very hot. When the wok is hot, add 1 tablespoon of the Oil and heat until the Oil is hot but not smoking. Put in the Chicken Skin and stir-fry until the skin is crisp and golden. It will take about 5 minutes. Remove from the wok with a slotted spoon, drain on paper and reserve.
Next pour off the fat from the wok. Heat the wok again. Add 2 tablespoons more Oil and heat the Oil. Add the Garlic, Ginger and Chicken Leg meat. Stir-fry until the Chicken is no longer pink, about 4 minutes.
Next add the Green Pepper and stir-fry until the Green Pepper is crisp but still tender. It will take about 3 minutes. Next add the Cherry Tomatoes and cook until just heated through, maybe 30 seconds. Put the Noodles on a serving plate and top with the chicken mixture and keep warm.
For the Salad, mix the Vinegar and Mustard in the bottom of a serving bowl. Whisk in the Olive Oil until smooth. Add the Romaine leaves and toss to mix. Put the crisp Chicken Skin bits on top.
To serve, arrange some of the Noodle-Chicken mixture and some of the Sa;ad side by side on individual plates and serve immediately.
