Time for Thai

Chicken with Basil

Visiting our friend in Los Angeles a couple weeks ago, Rachel & I had the privilege of learning a traditional Thai recipe from our friend's father.  Originally from Thailand, her father, Charlie, loves his country's cuisine, which was apparent throughout his exciting cooking lesson.  The dish was chicken with basil, one of our favorite dishes from one of our favorite cuisines.



My teacher, Charlie, and me

Charlie started the lesson by explaining the importance of high-quality, fresh ingredients.  He showed me the proper fish sauce, soy sauce, and the basil that he bought earlier that day at their local Asian market outside of LA.  The recipe, he explained, was like many Thai dishes...very simple, based only on a few key ingredients, and easy to make.  Of course, like any fast-cooking stir-fry dish, it's important to prep everything before you begin.  Cooking steps are so brief that you won't have time to clean, cut, or prep anything mid-way through.

In this particular recipe, the flavor comes from the garlic, peppers, fish sauce, soy sauce, and basil.  Lots and lots of fresh, delicious, aromatic basil.  Another interesting tip from Charlie was the use of ground chicken rather than chunks of breast or thigh.  This texture allowed for more of the sauce, garlic, and peppers to coat the chicken.



Garlic and peppers in the mortar & pestle


Charlie stressed the importance of the chef actually tasting the dish as it cooked.  A recipe is only a guide, and the chef needs to taste the food to decide if extra fish sauce, soy sauce, sugar, or even peppers should be added.  His/her tastes, or the tastes of the guests, may dictate slightly different levels of these ingredients.  So remember this lesson when making your Asian dishes (or for that matter, any cuisine).

Thailand, for those not familiar with this beautiful country, is located in Southeast Asia, not too far north of the equator.  Burma (or Myanmar) to the west, Laos and Cambodia to the east & north, and Malaysia to the south, Thailand is one of many countries in this region with delicious food.  But for one reason or another, many Thai dishes offer more pronounced flavor than its regional counterparts.  Perhaps this is the reason that its cuisine can now be found in cities throughout the world.  Or maybe the Thai government did a good job marketing it.









Enjoy!  I recommend serving with beer, or a sweet white wine (Riesling, Gewurtztraminer).  While white rice seems to be more traditional, you can also serve with brown rice for a healthier option.  Another nice addition would be a serving of papaya salad or a delicious, spicy Thai soup.




Ingredients:
1 lb. chicken, ground (or finely minced with a knife)
8 cloves garlic, finely diced
3 to 5 bird/Thai chilies, minced
1 cup long bean (or green beans), diced*
1 T. fish sauce, or more to taste
1 T. soy sauce, or more to taste
1/2 tsp. sugar, or more to taste
1 cup packed Thai basil
3 T. vegetable oil

*May substitute Thai eggplant


Directions:
1. Using a mortar & pestle, grind the garlic and peppers into a rough paste (you can also use a food processor, but the mortar & pestle is preferred)
2. Heat a wok to high heat, add the vegetable oil
3. Once hot, toss in the garlic-pepper paste, stirring quickly to coat it in the oil
4. Saute for 30 seconds
5. Add the chicken, stirring well
6. Saute for 3-4 minutes, or until the chicken is cooked through
7. Add the fish sauce and soy sauce, stir
8. Saute for another 2-3 minutes; taste to see if additional soy or fish sauce is needed
9. Add sugar, stir
10. Add beans (or eggplant), stir
11. Saute for 1-2 minutes
12. Add basil, stir
13. Taste again for soy sauce, fish sauce, and sugar.  Also see if you want it spicier, and add more peppers if necessary.
14. Turn off heat, serve with steamed rice

Asian Food Night

Green chicken curry (Thai)

The last few entries have been focused on traditional American comfort food.  I love my stews, potato salad, and big American-style breakfasts.  But I also love Indian, Thai, and Chinese food.  These cuisines are HUGE on flavor!  Countless spices, such as coriander, cumin, and cardamom, tantalize your taste buds.  Fresh garlic, ginger, lemongrass, cilantro, and Kaffir lime leaves add layers of complexity to the food.  And the pungency of fish sauce, bean paste, and oyster sauce give Asian cuisines the umami component missing in many Western dishes.

***

I first fell in love with Thai food in Minneapolis, tasting my first coconut-based curries and Pad Thai at a local restaurant called Sawatdee (a common Thai salutation, meaning hello, goodbye, good day, etc.).  I was a little hesitant to try these very different foods (I was only 19, and eating an onion was a bold move).  My then girlfriend had brought home leftovers, specifically green curry chicken.  Finding it in the fridge the next day, I heated it in the microwave, and started eating it.  Wow!  In addition to the delicious flavor, the spiciness of the chilies was intense. 

Papaya salad

In addition to exploring Asian cuisine in restaurants, I began cooking Asian dishes a few years ago.  Most of my cooking focused on Thai and Vietnamese, which were my favorite cuisines at that time.  After a year or two of indulging in homemade curry pastes, papaya salads, and delicious stir-fries, I was craving something new.  

It was then that I had my first really good Indian feast.  Rachel’s friend from work invited us over for a dinner party.  Her friend had grown up in India, as did her husband.  For dinner, they made these delicious dishes, such as grilled paneer (an Indian cheese) with vinegared red onions, dals, and lamb.  I can’t recall all the exact foods they prepared.  I just remember leaving that night, stuffed, and very excited about Indian food!

Always prep your ingredients for Asian recipes (they move fast)

Indian food is one of the most challenging cuisines to cook at home.  First, you need dozens of spices.  Second, the prep time can require hours, especially if you’re making a few entrees and the common dipping sauces for naan (Indian flatbread).  Since I started cooking Indian in 2008, I have only had the time (or patience) to cook full Indian dinner parties a few times.  It’s just too exhausting!  It makes me really appreciate Indian food, whether at a restaurant or a friend’s house.

***

Thai Basil Chicken, Szechuan Broccolini, and Stir-Fried Cabbage

Back to the present.  Rachel & I had a couple friends coming over for dinner, and we knew they liked to eat more vegetables than meat.  Asian food is great for this preference, and I wanted to find a couple new recipes to complement my Chicken Basil stir-fry dish (something I make every few weeks).  I found a delicious, spicy recipe for broccolini (not baby broccoli but actually a cross between broccoli and kai-lan).  And another recipe that turned out very well was a spicy stir-fried cabbage.  As with most Asian recipes, make sure to prep everything in advance, since most of the recipes move quickly.  My favorite tool in the kitchen is a well-crafted knife.  One of my good friends gave me a Global chef's knife a few years back, and I love it!  


Link: Global 8" Chef's Knife

For wine pairings, I recommend Gewurztraminer or Riesling.  The residual sugar in these wines handles the spice and intense flavor of the food.  I also love beer with spicy Asian food.

Enjoy!

Stir-fried Chicken with Basil

Ingredients:

5 cloves garlic, minced

2 Serrano chiles, minced

3 T. peanut oil

1 lb. chicken breast, cut into bite-sized pieces

½ medium red pepper, cut into bite-sized pieces

½ medium green pepper, cut into bite-sized pieces

20 leaves of Thai or regular basil

4 oz. button mushrooms or large white mushrooms, roughly chopped (optional)

4 oz. roasted, unsalted cashews (optional)

1 tsp cornstarch mixed with 1 T. water

Sauce: 4 T. fish sauce, 4 tsp soy sauce, 4 tsp sugar, 2/3 cup water

Directions:

1. Mix up the sauce

2. Heat wok or large frying pan to high heat, then add the oil

3. Add the garlic and chiles; stir & sauté for 30 seconds

4. Add chicken and lightly salt it; then stir & sauté for 2 minutes, or until it begins to turn white

5. Add onions, peppers, and mushrooms (if using), and light salt it; then stir & sauté for 3-4 minutes

6. Add sauce, mix well, and sauté for 30 seconds

7. Add cornstarch mixture, stir, and sauté for 30 seconds

8. Mix in basil and cashews

9. Taste for salt and spice level, and adjust accordingly

10. Serve over rice

Szechuan Broccolini

Ingredients:

1 T soy sauce

1 T rice wine vinegar

½ tsp sugar

1 T sesame seeds

2 tsp vegetable oil

½ tsp red pepper flakes

½ tsp grated ginger

1 garlic clove, crushed

1 T peanut oil

3 cups broccolini (baby broccoli)

Directions:

1. Mix soy sauce, vinegar, and sugar in bowl and set aside

2. Heat a wok or large skillet to high heat

3. Add oil

4. Add red pepper flakes, ginger, and garlic

5. Stir for 30 seconds

6. Add broccoli and stir for 1 minute

7. Add soy mixture and stir

8. Sprinkle with sesame seeds

9. Serve over rice

Stir-fried Cabbage with Chiles & Ginger

Ingredients:

½ lb. Green or Red Cabbage, cut into strips

2 slices bacon cut into ½” pieces

1 clove garlic, minced

1 Serrano chile, minced (or to taste)

3-4 slices of fresh ginger, cut into ¼” slices

1 star anise

1/4 tsp salt

2 tsp soy sauce

1 T. peanut oil

Directions:

1. Heat wok or large frying pan to medium heat, then add oil

2. Add bacon to the oil before it gets too hot (you want the bacon fat to melt into the oil a little)

3. Sauté bacon for 1 minute, then add the garlic

4. Sauté for another 2 minutes, or until the garlic begins to brown slightly

5. Add the ginger, chiles, and anise; stir

6. Add the cabbage, stirring to coat the cabbage thoroughly

7. Sprinkle with the salt, and let sauté for 5-6 minutes, or until the cabbage has begun to wilt

8. Add the soy sauce, stir

9. Taste for salt and spice level, and adjust accordingly

10. Serve over rice