Recipes

Big Small Plates:

• Lemongrass Skirt Steak in Fry Bread (Banh Tieu)

Here, I’ve reinterpreted Vietnamese beef salad –which is traditionally wrapped in thin rice paper.   Lemongrass marinade is versatile for grilled beef, pork, chicken or fish.  The addictive fry breads (banh tieu) are common street food found in Asian.  Served together, these fry breads can be either stuffed like pita pockets or topped like tostadas.  

Marinade & Meat

2 stalks fresh lemongrass, or 2 tablespoons dried lemongrass

3 cloves garlic

3 shallots, sliced

1 tablespoon sugar

2 small fresh chili peppers, seeded and sliced

2 tablespoon fish sauce

1 tablespoon Oriental sesame seed oil, or peanut oil

fresh ground black pepper

For more spice/heat:  1 tablespoon curry or turmeric powder, or 1 teaspoon of chili paste

1lb whole strip of beef skirt steak (and/or chicken, pork and/or fish)

Prepare grill for cooking over direct heat with hot charcoal (high heat for gas).  If you’re using fresh lemongrass, discard the outer leaves and upper half of the stalk.  Bruise the stalk a bit with the back of your knife to help release the natural oils and rough slice.  Into the small bowl of a food processor, add sliced lemongrass, garlic, shallots, sugar and chili peppers…give it couple of pulses until finely chopped.  Stir in fish sauce, oil, black pepper, and curry powder or chili paste (if using).

Pat steaks dry and, brush on marinade evenly on both sides of skirt steak, gently pressing to help adhere.  Set aside to marinate for 30 minutes.  Grill steaks on lightly oiled grill rack, turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare.  Transfer steaks to a cutting board and let stand, loosely covered with foil, for 3-5 minutes.  Thinly slice steaks diagonally.

Salad & Condiments

1 cup salad greens such as arugula or spinach, or shredded romaine or cabbage

radishes, sliced

fresh mint and/or cilantro

Sriracha sauce, optional

Cilantro Aioli Dressing

1 bunch of cilantro

1 clove of garlic

½ cup oil oil

splash of lime juice

pinch of salt, to taste

1 cup mayonnaise, preferably homemade or if available, use Japanese-style mayonnaise

Pulse puree oil, garlic, salt and cilantro in blender or food processor.  Fold in cilantro puree into fresh mayonnaise. 

• Fry Bread (Banh Tieu)

I’ve taken my beloved street food, Fry Bread, one step further!  Known as “banh tieu” in Vietnam, they are very similar to the Native American fry breads, French beignets, or Caribbean johnny cakes.  As such, they are delicious either plain as bread for savory dishes, or dusted with a little powdered sugar for a sweet treat.  With this recipe, I’ve simplified making fry bread which sometimes calls for a little yeast and rising period.  Follow the easy steps below and you will still achieve the delicious *hallow breads.

2 cup sifted all purpose flour

1 teaspoons baking powder

1 teaspoon salt

2 tablespoon sugar 

3/4 cup milk

2 tablespoons melted butter

Canola oil for deep frying  

Combine all dry ingredients into bowl of food processor, quick pulse to combine.   Add milk, quick pulse just until dough is evenly moistened.  Do not over mix.   

Turn on to lightly floured board, divide dough into 6 pieces.  Form each into a ball, cover and let stand *45 minutes.  Roll each dough into a disk about ¼ inch thick.  Brush tops with melted butter. 

In a deep fryer, heat 3 inches of oil to 350-375 degrees.  Carefully place one disk at a time in to the hot oil.  Dough should rise immediately to surface.  Fry until brown on one side then turn and brown on other side being careful not to pierce crust.  Drain on absorbent paper and serve hot.

* If you don’t want them to be puffy with a hollow center, cut an “X” in the center of disk before going into deep fryer.  You can use these flatter, crispier versions to make taco or tostada inspired creations.

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• Gingered Tofu &Veggie Fresh Rolls with Guacamole

Inspired by fresh rolls, sushi and taquitos...these HYRBRID rolls of ginger accented vegetables are wrapped in rice paper, and topped with rich creamy guacamole.  Of course, any cooked meat or eggs may also be included.   Play around with different flavors and colors, and have fun creating specialty rolls! 

3 tablespoons olive oil

1” piece of ginger, peeled and thinly sliced lengthwise

2 cloves garlic

1 carrot, peeled and julienne 6” x 1/8” thick

½ small jicama, peeled and julienne 6” x 1/8” thick

1 handful of trimmed, blanched string beans

1 6.5 oz pkg Naturally Organic Tofu (i.e. Teriyaki, Thai Spiced, or Smoked), cut and julienne 6” x 1/8” thick

splash of fish sauce, soy sauce or sea salt to taste
2 teaspoons of sugar (optional)

1/2 teaspoon ground white pepper

4 medium green lettuce leaves cut into ¼” shreds, or 1 package of 

pea sprouts  

6 8" rice paper sheets

Heat olive oil in sauté pan over medium high heat.  Add ginger and garlic.  Add carrots and jicama and sauté for about 4 minutes until cooked but still crisp.   Toss in tofu and string beans; continue to stir-fry for another 2 minutes.  Season to taste and remove from heat. 

Using warm water, quickly and thoroughly soak 1 sheet of rice paper; place paper on a clean damp wet towel.  Stack lettuce leaf close to one edge of rice paper.  Follow with a straight line of stir-fried vegetables on top.  Wrap in sides and tightly roll forward to self seal.  Set aside and covered with damp towel until ready to slice.    

Using a serrated knife, trim off ends and slice each roll into even pieces.  Arrange on serving platter.  Right before serving, spoon a small dollop of guacamole on top of each piece.

Guacamole

1 ripe avocado

1 teaspoon finely chopped red onion

1 teaspoon finely chopped jalapeno pepper

1 teaspoon finely chopped cilantro

1 teaspoon lime juice

Sea Salt ad Ground white pepper to taste

Scrape avocado into a bowl and mash with a fork until smooth.  Mix in remaining ingredients; cover and refrigerate until needed.

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• Ahi PokiTini, Island Style

For my husband's 49th birthday, the owner/sushi chef at Bluefin Sushi in San Jose taught me how to make his signature Pokitini.  So simple, so refined and everyone loved it!  Of course, the key is using the freshest top grade ahi and dicing it right before serving.  If you can find them, adding store bought Japanese seaweed salad and shredded daikon easily elevates contrasting taste and textures to an exciting level.  Enjoy with a ice cold junmai ginjo sake!

12oz. sashimi grade Ahi (yellowfin) Tuna

4oz.julienne sweet red onion

4 tsp. chopped chive or green onion

1 tsp. sea salt

1 tsp. sesame oil

3 tsp. soy sauce

1/4 tsp. red chili flakes

¼” diced English cucumbers

2 cups of baby greens and/or shredded romaine lettuce

2oz. Japanese style seaweed salad (optional)

Shredded daikon radish (optional)

  

Cut tuna into ½” cubes, and mix together the first eight ingredients in a large bowl.  Place Tuna Poki over 1/2 cup of lettuce inside a chilled martini glass. Garnish with sprinkling of seaweed salad and daikon radish.  Serve immediately or wrap carefully and refrigerate.

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Family Style:

• Beef Fondue Hot Pot

I really dig the whole idea of “shared eating.”  There’s something so comforting about gathering around a hot pot or grill at the table with family and friends.  It’s both a communal and personal celebration --the simplicity of focusing all our appetite on one singular dish, and having the option to mix or match and choosing what dipping sauces to compliment.  The Japanese call it shabu-shabu, the French call it fondue.  Here is the Vietnamese inspired version where thin slices of beef and vegetables are cooked in simple garlic and vinegar broth.  

Beef and Vegetable Platter

1 lb beef fillet or ribeye, sliced paper thin

Fresh ground pepper

1 tablespoon vegetable oil

1 onion, sliced

white vinegar

tofu, cubed in 1 “ chunks

assorted cut vegetables, such as cabbage, bok choy, broccoli, mushrooms, carrots

On a large plate, carefully fold and overlap beef slices and sprinkle with fresh ground pepper.  Cover sliced onions with white vinegar in small bowl to marinate and pickle for 3 to 5 minutes.  Drain and discard vinegar and arrange onion over tomatoes and beef.  On another plate, arrange tofu and assorted vegetables.  Refrigerate while making broth.

Fondue Broth

1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon tomato paste
½ cup white vinegar
2 cups water
1 tablespoon granulated sugar

steamed rice, or dried rice papers and a bowl of warm water (optional)
plate of washed green lettuce, mint, cilantro and sliced  cucumbers (optional)

Heat oil in sauce pan.  Add garlic and tomato paste, stir fry for 1 minute.  Add vinegar, water and sugar.  Bring to boil and transfer broth to fondue hot pot.  Presented with a small bowl of dipping sauce on the side, each diner takes slices of beef, tofu and vegetables and swish to cook in hot broth.  Eat with steamed rice, or proceed to roll up in rice paper sheets moistened with warm water and herbs.

• Lemongrass Chili Chicken 

 Aromatic chicken in a savory caramel sauce --simple, homey and healthy.  Enough said.

2 tablespoons Asian fish sauce

3 garlic cloves, chopped

1 tablespoon mild curry powder

½ teaspoon kosher salt

1 ½ teaspoons sugar

1 ½ pounds boneless chicken thighs cut into 1 1/2-inch pieces 

2 lemongrass stalks, tender bottom third white portion only, sliced

1 large shallot, thinly sliced

3-4 serrano chili peppers, sliced on diagonal

2 tablespoons sugar

2 tablespoons water 

3 tablespoons canola oil

extra splash of fish sauce in the end (optional)

small handful of cilantro, washed and rough cut

  

In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar.  Add the chicken to coat and let stand 10-15 minutes.  Meanwhile in a small food processor, pulse lemongrass to finely mince.  Add shallot and serrano chili and pulse a couple of more quick times to combine.

Heat remaining 2 tablespoons sugar with 1 tablespoon water in large skillet over medium high heat.   As sugar begins to dissolve, tip pan to swirl until a deep golden caramel forms.  Add extra tablespoon of water and swirl pan to mix. 

Remove pan from heat and carefully add oil.   Turn up heat to high.  Add the lemon­grass, shallot and chili and fry for about 1 minute.  Add the chicken and stir-fry, lowering heat to medium high and brown all sides until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes.  Transfer to a bowl and top with the cilantro. 

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Miscellaneous Wow:

• Fish Sauce Dip

1 teaspoon rice vinegar

3 teaspoon sugar
2 garlic cloves, crushed
1 tablespoon fresh squeezed lime juice, pith and all
2 tablespoon fish sauce
1 teaspoon red chili paste, and/or 1 finely chopped Thai chili

In a saucepan, mix the vinegar, sugar and ¼ cup water.  Bring to boil and set aside to cool slightly.

Stir in remaining ingredients.  Can be stored in a sealed jar, refrigerated.

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• Ridiculously Addictive Garlic Noodles

I love going to restaurants and then trying to recreate the chef’s signature dishes at home.  This dish is a great example of my approach towards food discovery and the cooking adventures I want to share.  Inspired by the “Famous Garlic Noodles” from a very popular Asian fusion restaurant, my version of egg noodles coated with an unusual blend of garlic, butter, oyster sauce and Parmesan cheese is just as impressive and is ridiculously easy to make. 

2 lb fresh Asian noodles or spaghetti pasta
4 tablespoons olive oil

6 cloves garlic, pounded and roughly chopped
4 tablespoons clarified unsalted butter
2 tablespoons garlic powder
2 teaspoons chicken bouillon powder (optional)

1 teaspoon fish sauce (optional)
1 tablespoon oyster sauce
5 teaspoons grated parmesan cheese

Garnish (optional)

Fresh cilantro sprigs

Sriracha Hot Chili Sauce

Heat a large pot of water to boil. 

In a large sauté pan, heat olive oil over medium heat and add garlic. Be careful not to burn the garlic!  The purpose of this step is to infuse the olive oil with garlicky flavor.  Next, add in 4 tablespoons of clarified butter and turn down the heat to low.  Add in garlic powder, chicken bouillon powder (if using), fish sauce (if using) and oyster sauce; blend well.  Turn off heat and set aside for 1-2 minutes.

Quickly blanch egg noodles in hot water for a 1 minute just to loosen, drain and set aside to cool and dry off.  Once the garlic mixture is slightly cool and noodles are dried, pour the garlic mixture over the noodles and toss them together to blend well.  Add in the grated parmesan cheese and any remaining scrapes of garlic bits from pan.  Toss well, and serve immediately with cilantro and lime wedges.  Offer some Sriracha Hot Chili Sauce for added heat.

• Raw Kale Salad

1/3 sweet baguette loaf, thinly sliced or torn and brushed with extra virgin olive oil

1 bunch kale (dino, black or lacinato)

1/garlic clove, minced
¼ teaspoon kosher salt, or to taste

¼ cup grated parmesan or pecorino cheese, plus additional for garnish

3 tablespoons extra-virgin olive oil, plus additional for garnish

juice of one large lemon (roughly 1/4 cup)

¼ teaspoon red pepper flakes
coarse ground black pepper to taste

Preheat oven to 350 degrees.   Arrange bread sliced in a single layer on a cookie sheet and toast until gold brown, checking on them after 8 minutes.  Remove from oven to cool.  If you want something more rustic, roughly break up the slices.

Meanwhile thoroughly wash and dry kale, trim off stem bottoms.  Working in batches, stack kale leaves and slice into ¼-½ inch ribbons.  You should end up with roughly 4 to 5 cups.   Place in salad bowl.

Using a small food processor, or small bowl, combine or smash garlic and ¼ teaspoon of salt into a paste.  Add ¼ cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and mix well.  Pour the dressing over the kale and toss very well and evenly coat kale. 

Allow salad sit for 5 minutes, then serve topped with toasted bread and additional cheese.  If needed, top off with an extra squirt of lemon juice and/or drizzle a little more olive oil.   

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Something Sweet:

• Fried Banana, Doused with Rum and Set on Fire!   

This batter is quick to mix and easy to work with.  Surprisingly, batter holds up well when tightly wrapped and refrigerated for up to 6 hours.
 

2 tablespoons rice flour
1 cup all-purpose flour
¼ cup corn starch
1 ½ teaspoon baking powder
2 teaspoon teaspoons sugar

¼ teaspoon salt

½ teaspoon banana or vanilla extract
1  teaspoon rum, brandy or cognac
1 ½ cups ICE COLD seltzer water or beer, more if needed
About 12 large bananas, ripe but still firm, peel and left whole 
1 quart vegetable oil, for deep frying as needed

To finish

2-3 teaspoons sugar

1-2 tablespoons dark rum, brandy or cognac per banana

long match or light to ignite

Sift together rice flour, all-purpose flour, corn starch, baking powder, 2 teaspoons of sugar and salt into large mixing bowl.

In measuring cup, measure 1½ cups ICE COLD seltzer water or beer, stir in extract and liquor.  Combine liquids into the flour mixture, gently stirring with wire whisk or large spoon until batter resembles a slightly lumpy pancake batter.   DO NOT OVERMIX!  Add more water if necessary (I did not).  For best results, cover and allow to rest in refrigerator for an hour.

In a large Dutch oven (or deep-fryer), pour in 2-3 inches of oil and heat over medium high heat until oil reaches 375 degrees.  The oil should be slightly bubbly, but not smoking.  Dip a whole banana into the tempura batter to coat completely.  Allow the excess batter to drip back into the bowl.  Carefully lower into hot oil, one at a time. 

Maintain proper heat (between 350-375 degrees) and deep fry for 2-3 minutes per batch.  Use a metal spoon to baste the top of the banana with hot oil, and/or flip each banana using a spider skimmer and cook until golden on all sides.  Remove fried banana and drain on paper towels to remove excess oil and transfer them onto the cooling rack.  Repeat until the rest of the bananas are used. 

To serve, line up your sugar, liquor and lighter to immediately strike flames.  Place 1-2 banana(s) on a heat proof plate.  Sprinkle each banana generously with sugar.  Pour a small amount of dark rum over bananas and some onto plate.  Immediately ignite to flame.   DO NOT heat the liquor first!   And remember, too much liquor is counter intuitive and will only make the fried banana soggy, and almost impossible to light.   Tilt the plate and with a metal spoon, baste bananas with rum and sugar until the flames die and alcohol is burned off.