Chicken Cacciatore

Featured Recipe: Chicken Cacciatore

Chicken Cacciatore is chicken in a Hunter’s Sauce... such a great dish… hearty and delicious… great for the family… and special enough for company… what more could you ask for?

TIPS

I used canned tomatoes with garlic, basil and oregano… I still did added dried basil and oregano to the dish… if you use plain canned tomatoes… increase the dried herbs slightly to compensate.

I used thick boneless skinless chicken breasts… many recipes use whole breasts, thighs or legs with skin on… you certainly can use them.. but the dish will be greasier.

The recipe calls for dry white wine.. I use a sauvignon blanc… you can use whatever you like… or you can leave it out… the dish is cooked for over 30 minutes after the addition of the wine so the alcohol is mostly cooked off… leaving a pleasant light flavor… if you are trying to avoid using alcohol in cooking.. you can try using a non-sweet grape juice or some people suggest apple juice in place of the wine(although I have never used either).. . or simply omit it altogether.

Cooking Tips: 10 Handy Hints to Help You in The Kitchen

I’ll be sharing a selection of useful themed cooking tips with you each week. The tips will include everything from ways to save money in the kitchen to cooking hints and leftover ideas plus much much more. My own personal cooking techniques have greatly improved over time from implementing various cooking tips that I have learned along the way. This week we take a look at some general cooking tips.

Shortcuts to speed up dinner

Sometimes dinnertime can be a stressful time but not anymore! Here we share a variety of great tips to help keep you organized, help you save money and, of course, help your dinner planning (especially for busy moms).

Dinner can be chaotic especially for busy moms. Let us help take some of the stress off your shoulders with these super easy and helpful tips. Get creative in your kitchen and make dinner the easiest meal of the day with these tips and ideas.

Meal planning

Start by planning out your family's meals for the entire week (Monday to Friday). Get a notebook and write down one dinner for each night along with all of the ingredients you need to prepare your meals. This will ensure you have everything you need which will keep you on track when a particular recipe is ready to prepare.

Practical Cooking Tips for Singles

Living alone is not without benefits—peace and quiet whenever you need it, undisturbed organization and order (or guilt-free sloppiness), and room to stretch out and relax. But some things are just more fun when you have someone to share them with. Cooking is one of those things.

Cooking for guests usually evokes a sense of pride and accomplishment. But when you are cooking for yourself, it can feel more like a chore. On top of that, a busy lifestyle that includes any combination of work, school, child care and exercise can make it difficult to plan and prepare healthy meals. The following hints will help you prepare tasty, nutritious meals for one or two while saving time and money, reducing waste, and keeping your healthy diet in check.

Perfect Grilled Vegetables

Our guide to the best grilled vegetables will keep you fired up all summer long. Just pick your veggie -- or make mix-and-match kebabs -- and master a few basic techniques. Always heat the grill to precisely the recommended temperature and use skewers to keep small or narrow veggies from falling into the fire (wooden ones should be soaked in water for 30 minutes beforehand so they don't burn). Finally, if you'd like to add restaurant-worthy crosshatch marks, wait until the grate leaves a set of lines, then rotate the vegetables 90 degrees. It's surefire advice for mouthwatering success.
For kebabs, thread mixed pieces onto skewers. Or use one vegetable, with garlic or herbs. Brush with olive oil, and grill over medium heat; turning, until marked and tender, 12 to 15 minutes (8 to 10 minutes for cherry tomatoes and boiled potatoes).

The Difference Between Saute, Pan Fry and Stir Fry

The Difference Between Saute, Pan Fry and Stir Fry

What's The Difference Between Sauté, Pan Fry and Stir Fry

There was an interesting discussion over at The Reluctant Gourmet Cooking Community a while back regarding the difference, if any, between pan frying and sautéing.  The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over direct heat.  The differences between the two are subtle, but it is worth making the distinction, just so there is no confusion, especially when reading a recipe.

100 Greatest Cooking Tips

Check Out All of the Handwritten Tips from Food Network Chefs

1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.
Paula Deen
Paula’s Best Dishes

2. The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result.
Jim Lahey
Co. and Sullivan Street Bakery, New York City

Top 10 time saving cooking tips

Cooking is one of the most irresistible passions among many people. The style of cooking differs from person to person, place to place. And as the style of cooking differs, there also comes a difference in the ingredients and recipes. Though there are more than thousands of recipes in the world either vegetarian or non vegetarian, the primary tips and tricks of cooking food remains the same all over. Cooking the same recipe by two different people can take different time as it depends on the way he or she cooks.

Cooking is an avocation whereas saving time while cooking is a convinced art. There are many time saving cooking tips but listed below are the best 10 tips to cut down on the time in the kitchen:

1. Using a pressure cooker :--
A pressure cooker saves adequate amount of time while cooking. Vegetables and meat which takes a longer period to get cooked, cooks easily in a pressure cooker without losing the actual taste of the recipe. It is convenient and less tiring to cook in a pressure cooker where any recipe gets easily ready within 30 minutes.

Potstickers with Spicy Dipping Sauce Recipe

Ingredients
Dipping sauce:

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil

Filling:

1/4 pound ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white

Sticky Wings

Ingredients

1/2 cup chopped green onion
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Asian chili sauce
2 tablespoons oyster sauce
2 tablespoons dark Asian sesame oil
1 teaspoon ground ginger
2 cloves garlic, finely chopped
2 pounds chicken wings, cut in 2 pieces at joint

Directions

Shrimp with Garlic Sauce

Ingredients
Shrimp:

2 cups canola oil
1 pound large shrimp, peeled and deveined
1/2 cup cornstarch

Garlic Sauce:

2 tablespoons brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 cup vegetable broth
1 1/2 tablespoons cornstarch
2 tablespoons canola oil
1/2 medium onion, sliced
3 tablespoons chopped garlic
1 tablespoon chopped ginger
1/2 red bell pepper, chopped
2 cups broccoli florets, blanched
1 (8-ounce) can water chestnuts, drained
4 cups cooked white rice, for serving

Directions

For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.

Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.

For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.

Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

Serves: 4; Calories: 578; Total Fat: 23 grams; Saturated Fat: 2 grams; Protein: 23 grams; Total carbohydrates: 71 grams; Sugar: 7 grams; Fiber: 5 grams; Cholesterol: 143 milligrams; Sodium: 1231 milligrams

Read more at: http://www.foodnetwork.com/recipes/brian-boitano/shrimp-with-garlic-sauce-recipe/index.html?oc=linkback

Beef Lo Mein

Ingredients

12 ounces soba noodles
2 teaspoons sesame oil
2 teaspoons minced fresh ginger
2 cloves garlic, minced
12 ounces grilled beef, cut into 1/4-inch pieces
8 grilled scallions, chopped
1 cup snap peas
1/3 cup shredded carrots
3/4 cup reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
1/4 cup chopped fresh cilantro leaves

Directions

Cook soba noodles according to package directions.

Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.

Read more at: http://www.foodnetwork.com/recipes/robin-miller/beef-lo-mein-recipe/index.html?oc=linkback

Sweet and Sour Pineapple Pork

Ingredients
For pork:

1 pound lean pork
1 tablespoon soy sauce
1 tablespoon sweet vermouth
1 teaspoon minced garlic
1 teaspoon minced ginger
4 tablespoons oil, divided, plus 4 cups oil, for deep frying
1/2 cup cornstarch
1/2 cup diced red and yellow bell peppers
2 tablespoons diced onion
Sweet and Sour Sauce
Strips of green onion, for garnish
Toasted sesame seeds, for garnish

General Tso's Chicken

Ingredients

1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment

Directions

In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.

To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.

Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.

Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/general-tsos-chicken-recipe/index.html?oc=linkback

Vegetable Chow Mein

Ingredients

8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
2 large carrots, peeled, trimmed and cut into matchstick-size pieces
8 ounces fresh or dried chow mein noodles
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and minced
3 garlic cloves, minced
6 large shiitake mushrooms, thinly sliced
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1/4 cup low-sodium chicken broth
1/2 cup hoisin sauce*
2 tablespoons soy sauce
2 tablespoons honey
Kosher salt and freshly ground black pepper
2 green onions, thinly sliced
*Can be found at specialty Asian markets

Directions

Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.

Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.

In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.

Transfer the chow mein to a large bowl and garnish with the green onions before serving.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/vegetable-chow-mein-recipe/index.html?oc=linkback

Szechuan Noodles

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Directions

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/szechuan-noodles-recipe/index.html?oc=linkback

Stir-Fried Beef and Broccoli

Ingredients

2 tablespoons minced garlic
4 teaspoons grated ginger
4 teaspoons Chinese black vinegar
2 tablespoons soy sauce
3 teaspoons hoisin sauce
3 teaspoons orange blossom honey
4 tablespoons peanut oil, divided
2 pounds beef flap steak, thinly sliced across the grain*
4 tablespoons cornstarch
2 large heads broccoli, cut into florets and blanched
1 1/2 teaspoons red pepper flakes
Steamed white rice, for serving

Directions

Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add 1/2 of the broccoli to the pan and shake frequently.

Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white rice.

*It will be easier to slice the beef in thin strips if it has been partially frozen.

Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/stir-fried-beef-and-broccoli-recipe/index.html?oc=linkback

Special Fried Rice

Ingredients

2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauceBring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.

Directions

Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/special-fried-rice-recipe/index.html?oc=linkback

Chinese Chicken Salad with Red Chile Peanut Dressing

Ingredients

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish

Wonton Soup

Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
Ingredients

1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned low sodium chicken broth
1/2 pound ground pork
1 egg yolk
2 teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots

Directions

In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.

In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.

Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/wonton-soup-recipe/index.html?oc=linkback

Sesame Chicken

Ingredients

3 boneless chicken breasts (about 1 1/2 pounds total)

For the marinade/batter:

6 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
4 tablespoons all-purpose flour
4 tablespoons cornstarch
4 tablespoons water
1 teaspoon baking powder

For the sauce:

3 tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chili paste (recommended: Sambal Oelek)
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 tablespoons sherry vinegar
1/2 cup sugar
2 tablespoons soy sauce
Peanut oil, for deep-frying
Salt
3 tablespoons toasted sesame seeds, for garnish
2 to 3 tablespoons finely chopped scallions, for garnish
5 to 6 cilantro sprigs, for garnish

Directions

Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/sesame-chicken-recipe/index.html?oc=linkback

Hot and Sour Soup Chinese Food

Ingredients

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Egg Rolls Chinese Foood

Ingredients

4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced

Almost-Famous Chicken Lettuce Wraps

Ingredients
For the Chicken:

1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:

2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Chinese Chicken Salad Chinese food

Ingredients

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Comme à la Maison in Phnom Penh

Two restaurants, open air and air conditioned ; one delishop ; air conditioned private rooms ; an oasis of calm and tranquility in the heart of Phnom Penh, Comme à la Maison's green garden is the perfect place to savor the delights of French cuisine.

All items on our menus and in the delishop are available for delivery.
Delivery is free on orders of $10 or more.
To order delivery or to make a reservation please call one of the following telephone numbers:
023 360 801 - 012 951 869

The White Rabbit in Phnom Penh

Will you be our friend?  We promise we won’t stalk you, but you can stalk us.  The White Rabbit was built with those seeking a friendly hostel environment in mind and is a great place to meet new people, chill out in our bar and restaurant area, or catch the football match in our TV room.

We are located in the heart of Phnom Penh, Cambodia in the neighborhood known as BKK1.  You are close to  the S21 Museum, Russian Market, National Museum, Riverside, and Central Market.  Our staff are happy to help you arrange transportation around the city and onward transport to your next destination.

Malis Restaurant Phnom Penh

Bang Kang with Durian

Crunchy deep fried and succulent Bang Kang with durian and seasoning.

Phone	023 221 022
Email	borith@thalias.biz
Website	http://www.malis-restaurant.com

Created	2006
Price Range	$$ (10-30)
Hours	Mon - Sun: 6:00 am - 10:00 pm
Specialties	Breakfast Lunch Dinner Coffee Drinks
Attire	Casual
Services	Takes Reservations Walk-Ins Welcome Good For Groups Take Out Catering Waiter Service Outdoor Seating
Culinary Team	Executive Chef: Mr. Luu Meng, Head Chef: Mr. Luu Hong
General Manager	Mr. Hak Borith
Parking	Street Parking Lot

Steve's Steakhouse in Phnom Penh Cambodia

If you’re looking for the best international steaks sourced directly from suppliers in the United States, Australia and Argentina, to name a few, Steve’s is the only place you’ll find it in Phnom Penh.

We want to know exactly where our steaks come from and how they get here so that’s why Steve’s steakhouse sidesteps the middleman to bring the world’s most succulent T-bone’s, Rib-eye and tenderloins directly to your plate.

Wasabi Mayonnaise Chicken Skewers Japan Food

Wasabi Mayonnaise no Yakitori

Ingredients

• 2 teaspoons wasabi paste
• 2 tablespoons mayonnaise
• 400g chicken thigh
• Salt and papper
• Some chives, finely chopped

Methods/steps

1. Mix the wasabi paste and mayonnaise in a small bowl. Set aside.
2. Trim the excess skin and fat from the chicken thigh, cut the chicken into bite sized pieces.
3. Thread the chicken onto bamboo skewers, lightly season with salt and pepper.
4. Grill for 4-5 minutes each side until cooked through. Coat the wasabi mayonnaise mixture on top side of the chicken skewers, and then grill for another 2 minutes.
5. Sprinkle with the finely chopped chives.

Chilled Soba Noodles with Avocado Japan Food

Soba noodles are made from buckwheat, they provide vitamin B1 and B2, and are rich in protein, minerals and fibers. This chilled soba noodle dish is very refreshing, and very good for your health. Served with traditional Japanese noodle sauce.

Ingredients

• 160g soba noodles
• 1 avocado
• 1 tablespoon fresh lemon juice
• 150g mooli, grated
• 2 tablespoons chopped spring onion
• 1/2 tablespoon sesame seeds
• Some wasabi paste (optional)

East End Sushi Japan Food

Ingredients

• 1 pkt pre-prepared salt beef sliced thinly (available from Waitrose)
• horseradish, bagel chips
• black and white sesame seeds, toasted

For the pickled vegetables
• 4 carrots
• 1 mooli (daikon)
• 1 cup sugar + 2 tbsp sugar
• salt
• 1 1⁄2 cups white vinegar

Japanese-Style Beef and Asparagus Stir-Fry with Horseradish

Whip up a delicious stir-fry in minutes with this simple recipe that combines traditional British ingredients with Japanese flavours.

Ingredients

• 200g sirloin steak
• 10-15 asparagus stems
• 50g watercress
• 2 garlic cloves
• 3 tbsp olive oil
• 1 large gherkin
• 2 tbsp horseradish sauce (from a jar) *alternatively used 2 tsp wasabi mixed in 1 tbsp water
• 1 tbsp soy sauce

Smoked Salmon and Wasabi Rice Topping Japan Food

Furikake is a type of dry condiment, shaken over rice to serve. This freshly made, warm version is simple to make but packed with flavour.

Ingredients

• 120g smoked salmon
• 1 tbsp olive oil
• 1 tsp wasabi paste, adjust to taste
• 2 spring onions, thinly sliced
• 2 tbsp white sesame seeds (optional)

Grilled Chicken Japan Food

A firm favourite in bars and on barbeques. Simple, delicious and great with a cold beer.

INGREDIENTS

• 800g chicken breast
• 2 leeks
• Bamboo skewers for grilling

For the sauce
• 120ml soy sauce
• 120ml mirin
• 4 tbsp sugar

HOW TO COOK

1. Soak the bamboo skewers in water for an hour before using, to prevent them from burning.
2. Slice the chicken and leek into bite-size pieces and place on the bamboo skewers.
3. Boil the ingredients for the sauce until they have reduced by 1/3.
4. Grill the chicken and leek, brushing with the sauce 1-2 times whilst grilling. Serve with lemon.

Fried Aubergine Japan Food

A fragrantly simple way to enjoy autumn aubergines – with a hint of heat from the chilli.

INGREDIENTS

Serves 1

• ½ large aubergine
• 60ml water
• 30ml soy sauce
• 13g sugar
• 1/3 red chilli, sliced

METHOD

1. Cut the aubergine into strips around 5cm long, and trim the skin.
2. Fry the aubergine slices in vegetable oil heated to 160°C.
3. Place the water, soy sauce and sliced chilli into a pan and bring to the boil. Once boiled, lower the heat and add the fried aubergine slices. Simmer until the slices are tender.

New Recipes for Autumn by Kaoru Yamamoto, So Restaurant

Kaoru first came to London in 1973, where he worked at the Hama Grill for four years. He then returned to Japan to take a position at Bistro D’arbre, a prestigious French restaurant in Tokyo for a decade. From 1993, he opened his own French restaurant, Cahors. Now, after returning to the UK once more, he is Head Chef at London’s So Restaurant.
Kaoru has remained dedicated to perfecting the fine art of French cooking, and at So Restaurant guests can enjoy an original, innovative menu of French dishes arranged with a distinctly Japanese touch.

Chilled Tofu Japan Food

This subtle and elegant dish showcases the delicate flavour of a much-loved Japanese staple, tofu.

INGREDIENTS

Serves 1

• 140g soft tofu (1/2 standard size block, strained)
• 1/4 spring onion
• 1/2 myoga (a type of fragrant ginger)
• small piece fresh ginger
• some soy sauce

HOW TO COOK

1. Serve the tofu on a plate, garnished with the spring onion, myoga, and ginger. Serve with soy sauce.

Korean Style Baby Meatballs Korean Food

Main Ingredients

½ Cup Ground Beef

⅓ Cup Asian Pear

2 Tbsp Green Onion

2 Cloves Garlic

½ Tbsp Soy Sauce

1½ tsp Sugar

½ tsp Sesame Oil

2 Pinches Black Pepper

2 Pinches Salt

Directions

 

Add all the ingredients in a mixer (or blender).

 

Grind for about 1 minute on high speed, or until all the ingredients stick together well.

 

Put the ground mixture into a zipper bag.

 

Cut the edge off (about ½-inch) of the zipper bag with a scissors.

 

Squeeze the bag to get a ½-inch sized ball. Tip: cut it with a chopstick or dull knife.

 

You can cut the bag for other sizes.

 

Fry them for 5 minutes on medium high, or until they become golden brown. Sometimes stir them so the surface will cook evenly.

 

For adults, you can just scoop the mixture in the pan with a spoon, without the need to use a zipper bag.

Tilapia with a Korean Style Sauce Korean Food

Main Ingredients

3 Tilapia Fillets (½ lb)

¼ Cup All-Purpose Flour

2 Tbsp Cooking Oil

1 Tbsp Green Onion (Garnish)

Sauce Ingredients

1 Tbsp Soy Sauce

½ Tbsp Water

½ Tbsp Sesame Seeds

1 tsp Hot Pepper Powder

1 tsp Garlic, Minced

½ tsp Sesame Oil

2 Pinches Sugar

Directions

 

Obtain 3 Tilapia fillets (½ lb). You can use either frozen or fresh. If they are frozen, thaw them completely and wipe the extra moisture off with a paper towel. Since you will eat this fish with sauce, you do not have to season or salt them.

 

Obtain about ¼ cup of all-purpose flour. Cover the fish with flour evenly. This is a secret for getting a crispy texture and nice flavor.

 

Fry the fish in an oiled (2 Tbsp cooking oil) nonstick pan on medium-high.

 

Meanwhile mix together all the ingredients for the sauce: 1 Tbsp soy sauce, ½ Tbsp water, ½ Tbsp sesame seeds, 1 tsp hot pepper powder, 1 tsp minced garlic, ½ tsp sesame oil, 2 pinches sugar. If you like a lot of sauce for your fish, you can double the sauce ingredients.

 

Fry one side for about 5 minutes, or until golden brown. Flip the fish and fry for another 5 minutes.

 

Spread some of the sauce on top of the fish evenly.

 

Garnish by sprinkling some finely chopped green onion on top of the sauce.