Asparagus and Bok Choy in a Spicy Coconut Basil Broth
Fresh spring asparagus and crisp bok choy are simmered in a light and spicy coconut basil broth loosely based on a Thai green curry.
Isaan Grilled Beef and Veggie Salad
That fresh flavored Thai style beef salad along with some tasty veggies on the grill.
Corned Beef and Cabbage Risotto
This Irish Italian risotto mashup is a new way to serve corned beef!
Arugula Risotto and Meatball Wraps
Creamy and cheesy risotto is a fun and different filling for these meatball wraps.
Korean Pork and Rice Bake
I had planned on making a Korean fried rice, but got lazy and put everything into a baking dish instead. It came out great!
Scotch Korean Chicken
Chicken thighs are marinaded in a Korean sauce spiked with The Black Grouse scotch. Serve with kimchi, grilled veggies, and rice. And more scotch.
Melon and Feta Sushi Roll
This sushi roll is inspired by the melon feta salad that is so popular this time of year.
Herby Coconut and Sausage Fried Rice
This fried rice has tons of fresh flavor from the herbs and a nice background sweet creaminess from the coconut.
Kashmiri Chicken Meatball Sub
Rice and cilantro make these meatballs unique and the spicy Kashmiri sauce makes them delicious. A cooling yogurt raita completes this awesome sandwich.
Isaan Steak Salad
Ingredients1 p Instructionsx NotesI bought the Pok Pok cookbook over a year ago but it has taken me a long time to actually cook from it. Now that I started though, I am really on a roll. I have made 3 things already and have like 10 more bookmarked. I actually went to the Pok…
General Tso Chicken (Gluten Free)
Ingredients1 Egg White2 Tablespoons Tamari2 Tablespoons Shaoxing Wine2 Tablespoons Pepper Flavored Vodka1/4 Teaspoon Baking Soda3 Tablespoons Cornstarch1 Pound Boneless Skinless Chicken Thighs (diced into bite sized chunks) 6 Tablespoons Chickpea Flour2 Tablespoons Tapioca Flour1/2 Cup Cornstarch1/2 Teaspoon Baking Powder1/2 Teaspoon Salt3 Tablespoons Tamari2 Tablespoons Shaoxing Wine2 Tablespoons Rice Vinegar1 Splash Water1 Tablespoon Sugar2 Tablespoons Plum…
Sushi Arancini
Short grain rice is used in making sushi and also risotto, and because of this, in a pinch you could use arborio rice to make sushi, or sushi rice to make risotto. With this connection in mind, I had been searching for ideas on how to combine the two dishes, but nothing made sense. Adding raw fish to risotto would either cook the fish if you stirred it in, or result in warm raw fish with hot rice which doesn’t sound appetizing at all. I finally came up with this idea to make fried arancini (normally made with leftover risotto) out of prepared sushi rice, then letting it cool, cutting in half, and popping the fish on top. These little bites came out fantastic! They had a fun texture with crunchy breading and crispy rice that gave way to the soft chewy rice inside. The flavors were familiar to any maki roll that has the crunchy bits on it.
