red curry

thai red curry with tofu
from the best 30-minute recipes

red curry

1/2 cup unbleached AP flour
2 large eggs
1 14-oz. package tofu, sliced crosswise into 1/2-inch thick slabs
salt and pepper
3 tbsp veggie oil
1-2 tsp red curry paste
1 13.5 oz can light coconut milk
2 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, cored and sliced thin
1/2 lb. snap peas, trimmed
1/2 cup coarsely chopped fresh basil

1. spread flour in shallow dish. whisk egg in separate shallow dish. pat tofu dry and season with salt and pepper. dredge tofu, one piece at a time, in flour to coat and shake off excess.

2. heat 2 tbsp oil in 12″ nonstick skillet over medium-high heat until just smoking. dip foured tofu in egg, allowing excess to drip off, then add to skillet. brown tofu well on both sides, about 6 minutes total. transfer tofu to plate and set aside.

tofu

3. add remaining tbsp oil and curry paste to oil left in skillet and cook over medium-high heat until fragrant, about 1 minute. whisk in coconut milk, fish sauce, and brown sugar and simmer until thickened, about 5 minutes.

4. stir in bell pepper and peas and simmer until veggies are crisp-tender, about 5 minutes.

5. off heat, stir in basil and season with salt and pepper to taste. nestle tofu into sauce and serve.

comments: we really like this recipe because it is very quick but very delicious. usually we use green beans though because snap peas are kind of expensive here. and we’ve also tried it with chicken or chicken + tofu, and often without the egg batter (although i think anything covered in egg is great). the thai basil really finished off the dish well.

also, cameron’s tip is to mix the curry paste with a little oil so it doesn’t clump up. you can really tell the difference because the curry flavors don’t come out as strong if they don’t get heated and fried properly. we always use 2 tsp of the curry paste. 1 tsp is a little too mild i think.

ginger chicken

mmm, i really like this recipe. this is the second time i made it, and it was great!

ginger chicken

ginger chicken
from epicurious

1 (3- to 3 1/2-lb) whole chicken (with head and feet if desired), neck (if without head) and giblets reserved for another use if desired
1 bunch scallions, halved crosswise
2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating
6 (1/4-inch-thick) round slices peeled fresh ginger
14 cups water
1 teaspoon salt
1 teaspoon Asian sesame oil
1/2 cup fresh cilantro leaves

1 bunch scallions (white and pale green parts only), cut into very thin 2-inch strips
3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
3 tablespoons peanut or vegetable oil
1 tablespoon finely grated (with a rasp) peeled fresh ginger

Make chicken:
Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger.

Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes.

Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).

While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking. Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.

Make dipping sauce:
Stir together scallions and soy sauce in a small heatproof bowl.

Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt).

To cut and serve chicken on a platter (Chinese restaurant–style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter. (These parts, along with the back and feet, aren’t always eaten.) Cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Place the feet and leg meat at the other end of the platter. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter. (Striking the cleaver with a rubber mallet makes the cuts clean.) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back. Alternatively, cut chicken according to procedure and mound pieces in a bowl.

Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves. Serve warm or at room temperature, with remaining dipping sauce on the side.

Cooks’ notes:
• Chicken can be cooked and rubbed with sesame oil (but not cut) 1 day ahead and chilled, covered.
• Chicken can be cut up and arranged on platter 4 hours ahead and chilled, covered. Bring to room temperature 1 hour before serving. Drizzle with dipping sauce just before serving.
• Dipping sauce can be made 4 hours ahead and kept, covered, at room temperature.

comments: this recipe is tasty and pretty easy. it takes a little while, but mostly you just leave it in the pot. the chicken comes out nice and juicy with nice flavor, and the sauce is delicious. the amount they tell you to make isn’t that much though, so i think it’s better to double it. oh, also i used bacon instead of ham.

i also like making this because i save the water i cooked the chicken in, and after i cut up the chicken, i boil the bones to get TASTY DELICIOUS BROTH. it’s like yummy liquid gold!

new ice cream machine!

cameron gave me an ice cream machine for christmas 🙂

it is like the coolest thing ever. i only wish i could send ice cream through the mail!

he also got me the ben & jerry’s ice cream & dessert book, so we tried making vanilla on christmas morning!

ice cream

then the next day we made cookies & cream 🙂

ice cream

YUM-O!!!

even better on giant homemade cookies:

ice cream sandwich

then the third day we tried making apple sorbet. that also quite good! more flavors to come!

roy’s

cameron and i decided to go out to try some nicer restaurants around honolulu once in a while cuz we love to eat. anyhow, we went to roy’s around christmas because they got an ilima award this year, and the menu sounded pretty yummy.

at the hawaii kai location, the upstairs is for reservations and downstairs is just free seating. we made reservations, but we sat downstairs since there was space and we’d heard that upstairs was kinda noisy. we didn’t think it was noisy at all downstairs, and we had a nice view of the ocean. plus there was this hardcore guy standing outside playing guitar. that guy was awesome.

anyhow, the first is they have this heavy-duty menu:

roy's heavy duty menu

anyway, we both had the prixe fix menu. it started off with a appetizer sampler. you basically get a taste of three of their appetizers:

roy's appetizer

the egg roll (cameron’s favorite) was nice and crispy with nice textures from the vegetables, chicken, and rice noodles. then there was a rib, but that had a little too much sauce, and finally the ahi (my favorite).

next were our main courses:

macadamia nut crusted mahi mahi

i had the macadamia nut crusted mahi mahi with a creamy lobster sauce. the fish was tasty, but it was kind of impressive that i got TWO big pieces of it.

short ribs

cameron got shortribs with tasty tasty potatoes and a suprisingly tasty poi tomato mixture (in the small cup). he said it was very good, and the potatoes were just like those buttery, cheesy, awesome ones we made in tom mannion’s class.

for dessert we got the chocolate lava cake and the macadamia nut tart:

chocolate souffle

macadamia nut tart

we were kind of full by this point, but both of these were really good. the lava tart was so nice and fluffy but gooey and molten inside. nice with the raspberry sauce. the macadamia nut tart was pretty intense so we couldn’t even finish it. really good though.

anyway, overall it was a really good meal and really filling 🙂 oh and we saw some tasty looking rolls so next time if we go again we’ll try those.

roy’s (hawaii kai)
6600 Kalanianaole Hwy.
Honolulu HI 96825