Sunday, February 24, 2008

Mini Potluck Weekend Cooking

I don't think I've had a lazier weekend yet this year. Spent roughly 14 hours of both days sleeping but I feel great because of it. Must've needed it.

Anyway, ended up going to Super 88 (no pics, boo!) with Linh to grab lunch and groceries and she put forth an idea that we could do a mini-potluck and invite a couple other friends. So Jason and Zac ended up over for dinner and some hearty Rock Band.

I've never noticed this in the Asian grocery stores but the meats are soooooo much cheaper than in the regular grocery stores. I mean, the quality (Not too sure on that word anyway based on some of the news that's been coming out of the meat industry) doesn't seem all that different and you get better cuts, not to mention all the special bits you'd never find at a Stop & Shop :)

And Super 88 has such awesome lunch selections. Stuffed myself with some Crispy Basil Chicken from Wisteria and a Japche Tukboki from Misono Wok. Forgot to pick up a Vietnamese Sandwich but I doubt I needed it at that point.

So I've actually got two recipes today, one courtesy of Linh. Pictures are at the end.

Thit Kho (Vietnamese Pork Stew)

1 lb Pork (Sliced, any type you want)
1/4 Medium Yellow Onion
1 tbsp Olive Oil
1 tbsp Sugar
1 tbsp Crushed Black Pepper
2 tbsp Caramelized sugar
2-3 tbsp Fish Sauce

1. Throw all of the ingredients into a stew pot, mix together well
2. Add water to the same level as the pork
3. Cook on high heat and bring to a boil.
4. Simmer on medium for 20 minutes
5. Taste frequently (add more seasoning if needed), should be a salty sauce with sweet pork.

Thai Chicken with Basil - Kao Pad Krapao

2 tbsp vegetable oil
3-4 cloves garlic
1 tablespoon chopped fresh Thai chili peppers (Bird chillies)
8 - 16 oz Chicken Breasts/Thighs
1 tbsp sugar
1 tbsp fish sauce
1 tbsp soy sauce
2 tbsp chopped shallots
1/3 cup thai basil
1 tbsp chopped fresh cilantro

1 small red bell pepper
1 small yellow onion
Cold cooked rice (for a fried rice-like meal)

1. In a wok or large frying pan, add oil and stir-fry the garlic under medium-high heat.
2. When the garlic sizzles and turns golden, add chillies and chicken.
3. When the chicken is lightly browned, add the vegetables (probably after about a minute)
4. Mix in the sugar, fish sauce, soy sauce and rice (optional).
5. Add shallots, basil leaves and cilantro. Cook about another minute or so, then serve.

Here's the picture. The Thit Kho is on the left, and the Basil Chicken on the bottom right. Linh made some string beans as well to add a little healthiness to the whole meal. I ended up using too much chili peppers and Jason wasn't able to handle it too well. But it still was tasty! :)

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