Shan Noodles

I don’t know about you but there are so many times I wake up in the morning and I crave soup. I’m talking about a few in particular, and they are all Asian based soups. Soups like Khao Soi, Pho, or even Khao Poon. These are all noodle based soups, soaked in great curry based broths and they do nothing more than bring awesome comfort to your soul. I love them, and this soup in particular is right up with them. It’s called Shan Noodles, and is a riff on all of the soups mentioned above, and typically in that same region, just north of Thailand and Laos, in the Myanmar region, a hodge podge of various cultures, and when that happens, you know you are going to have some pretty awesome food. This is one of them.

Shan Noodles Recipe
Shan Noodles Recipe

This soup is basic but loaded with tons of flavor, plus it is way too simple to make. You can make this with ground pork or chicken as well, but I choose pork. Let’s get started.

Ingredients:

  • 4 tbsp canola oil
  • 1 1/2 pound of ground pork
  • 1 medium yellow onion, diced
  • 5 roma tomatoes, grated
  • 3 cloves of garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp Spanish paprika
  • 1 tbsp turmeric powder
  • 4 cups of chicken stock
  • 1 cup of water
  • 2 tbsp roasted peanuts, lightly crushed
  • 1 tbsp fried garlic, optional
  • 1 tbsp fresh cilantro
  • 1 small baby bok choy, chopped
  • salt to taste
  • Rice noodles, cooked al dente
  • 1 green onion, thinly sliced, optional

Start by heating a large skillet on medium-high heat. Add the canola oil, and let it come to a quick simmer. Add in the ground pork, and using a wooden spoon, continue to break up the pork (or ground chicken), and cook until browned.

Next, add in the diced onion and garlic, and cook for about 5 minutes, stirring along the way.

Next, add in the paprika, soy sauce, fish sauce, and turmeric, and stir. Cook for about a minute, then add in the grated tomato. Give this a good stir, and cook for another minute or two. Now add in the water, stir, reduce the heat to a simmer, and cook for about 15 minutes.

How to make Shan Noodles
How to make Shan Noodles

During this time, heat up the chicken stock on the stove on medium heat. Add in the bok choy and let it cook until tender.

Boil water, enough to cover the amount of your rice noodles, and cook until they are al dente, about 5 minutes.

Now you are ready to serve.

Add your cooked rice noodles to your soup bowl. Generously ladle the pork mixture onto the noodles, then add broth to cover the noodles. Add the bok choy, chopped peanuts, fried garlic,and fresh cilantro. Shower with the green onions. Taste, and season with salt.

Dig in. Again, this is like most of those great Asian soups, but something about this one is really special. Sure, it could be the pork mixture, but when everything is brought together it is really, really yummy. Hope you enjoy!

Shan Noodles
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 tbsp canola oil
  • 1½ pound of ground pork
  • 1 medium yellow onion, diced
  • 5 roma tomatoes, grated
  • 3 cloves of garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp Spanish paprika
  • 1 tbsp turmeric powder
  • 4 cups of chicken stock
  • 1 cup of water
  • 2 tbsp roasted peanuts, lightly crushed
  • 1 tbsp fried garlic, optional
  • 1 tbsp fresh cilantro
  • 1 small baby bok choy, chopped
  • salt to taste
  • Rice noodles, cooked al dente
  • 1 green onion, thinly sliced, optional
Instructions
  1. Start by heating a large skillet on medium-high heat. Add the canola oil, and let it come to a quick simmer. Add in the ground pork, and using a wooden spoon, continue to break up the pork (or ground chicken), and cook until browned.
  2. Next, add in the diced onion and garlic, and cook for about 5 minutes, stirring along the way.
  3. Next, add in the paprika, soy sauce, fish sauce, and turmeric, and stir. Cook for about a minute, then add in the grated tomato. Give this a good stir, and cook for another minute or two. Now add in the water, stir, reduce the heat to a simmer, and cook for about 15 minutes.
  4. Boil water, enough to cover the amount of your rice noodles, and cook until they are al dente, about 5 minutes.
  5. Now you are ready to serve.
  6. Add your cooked rice noodles to your soup bowl. Generously ladle the pork mixture onto the noodles, then add broth to cover the noodles. Add the bok choy, chopped peanuts, fried garlic,and fresh cilantro. Shower with the green onions. Taste, and season with salt.

 

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Slow Cooker Beef Madras

You know that time when you are really wanting some great Indian food, and wanting that great curry gravy? Yeah, I had one of those moments recently, and I was glad that I did! The most recent dish I made is called beef madras. It is essentially an Indian style curry made with beef, but this time I decided to prepare everything in advance, and let it cook in a slow cooker for about 8 hours until the beef was fall apart tender. This beef madras is loaded with awesome flavor, dark in color, rich, and just warms the soul. I was a bit skeptical if my kids were going to eat this, but you know what, they devoured it! All of it. That’s always a great thing.

Slow Cooker Beef Madras Sandwich Recipe
Slow Cooker Beef Madras Sandwich Recipe

Yes, I turned my beef madras into a sandwich, but traditionally it is served on a bed of rice, of which my kids could not get enough of. Your choice, but whatever route you go with, it’s going to be a great route, trust me.

Let’s get started.

Ingredients:

  • 2 lbs cubed beef
  • 4 tbsp canola oil
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 2 whole roma tomatoes, chopped
  • .8 oz curry powder (yes, I used store bought, don’t judge me)
  • 1 tsp red chili flakes
  • 1/2 tbsp turmeric powder
  • 1 tsp salt, adjust to taste
  • 1 tsp cracked black pepper
  • 1 tsp cumin powder
  • 1 tbsp ginger paste
  • 3 cups beef stock
  • French baguette, optional
  • cooked jasmine rice
  • fresh onion, sliced, optional
  • fresh cilantro, chopped, optional

This sounds like a lot, but it is really a quick throw together meal, and after some initial stove work, it all gets dumped into your slow cooker, and then you can walk away only to be bombarded by some awesome smells through the day until you are ready to eat.

Let’s get going.

Start by heating a large skillet on medium-high heat. Add in half of the oil, and let it come to temperature. Once heated, add in the onion, and give a good stir. Once the onions soften, about 6 minutes or so, add in the garlic, tomatoes, and once you get that great aroma from the garlic, add in chili flakes, curry powder, salt, pepper, cumin, and ginger. Give this a good stir, and cook the seasonings for a few minutes.

Remove the mixture to a plate, and set to the side.

Beef Madras Ingredients
Beef Madras Ingredients

Rinse out your skillet, and return back to the stove.  Add the remaining oil, and keep the heat on medium-high.

Season the cubed beef with some salt, then add the cubed beef to the skillet. Your goal here is to brown the beef, not fully cook it. Once browned, add the onion and seasoning mixture back to the beef mixture, give a good stir, then add the beef stock. Stir again, then add everything to your slow cooker.

Cover, and cook on the low setting, and cook for 8 hours or longer if you desire. Stir along the way.

Now when you are ready to serve, take some rice and place into a bowl, then ladle in the beef madras. Top with fresh cilantro and onion if you desire.

The result is nothing short of fantastic. The beef is super tender, and that curry gravy will have you coming back for more. Again, I was really surprised watching my kids devour the beef madras. They came back for seconds, they loved it that much, and for me, well, I made the sandwich, and there was something about it. It almost reminded me of a beef au jus. That gravy set into the baguette, and made it that much more special. This is a real winner if you are into a great beef curry. Hope you enjoy!

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Breakfast BLT

I’ve been laid up lately hence why I have not had time to do much cooking. I recently went in for what I thought was going to be a quick dermatology appointment, of which turned into the doctor cutting my neck open, and laying me up at home for an entire week. To say the least it has not been pretty. I had a hard time eating as my face and neck were wrapped up in bandages, but on Thursday afternoon everything was cleared and now I am able to wear a bandage on my neck. Again, not pretty, but now I am finally feeling human again, plus I am now able to open my mouth to finally eat!

With that said, I decided I was going to make a great breakfast sandwich, and one that was somewhat healthy (yes, there’s bacon). First I thought I was going just make my Denver breakfast sandwich as my wife and I really loved that one, but then I decided that I wanted a BLT, but as it was getting a bit late in the morning, I decided I would take my ultimate BLT and turn it into a breakfast BLT. What’s not to love about that, right?

Breakfast BLT Recipe
Breakfast BLT Recipe

Let’s get started.

Ingredients:

  • 2 slices of bread, toasted
  • 1 whole roma tomato, sliced
  • Your favorite bacon, cooked
  • 1 whole avocado, lightly smashed
  • Your favorite green lettuce, washed, and torn
  • 1 whole egg, cooked sunny side up
  • 2 tbsp mayonnaise
  • 1 tbsp unsalted butter

Make sure you have prepared all of your ingredients ahead of time.

Cook your egg in a skillet with the melted butter. I went sunny side up, but my wife wanted her eggs scrambled, which I so kindly made for her. So cook your egg however you like them.

To the bottom piece of toast, lather on the mayonnaise. Next layer on the bacon, covering the bottom of the toast.

Add the torn lettuce, slices of tomatoes, and top with the cooked egg.

How to make a breakfast BLT
How to make a breakfast BLT

To the other piece of toasted bread, spread on the avocado.

Add the avocado bread to the top of the egg, and as it may slide a bit, take a butter knife and insert it to the middle of the bread, going all of the way through.

As I made my wife’s sandwich first, I kept asking her ‘how is it?’. Her response was ‘this is so awesome, I cannot put it down!’. I knew this would be a great sandwich, and an awesome one to start of the day.

If you are looking for a great breakfast sandwich, give this one a try, it was a real winner in my opinion. Hope you enjoy!

Breakfast BLT
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 slices of bread, toasted
  • 1 whole roma tomato, sliced
  • Your favorite bacon, cooked
  • 1 whole avocado, lightly smashed
  • Your favorite green lettuce, washed, and torn
  • 1 whole egg, cooked sunny side up
  • 2 tbsp mayonnaise
  • 1 tbsp unsalted butter
Instructions
  1. Make sure you have prepared all of your ingredients ahead of time.
  2. Cook your egg in a skillet with the melted butter. I went sunny side up, but my wife wanted her eggs scrambled, which I so kindly made for her. So cook your egg however you like them.
  3. To the bottom piece of toast, lather on the mayonnaise. Next layer on the bacon, covering the bottom of the toast.
  4. Add the torn lettuce, slices of tomatoes, and top with the cooked egg.
  5. To the other piece of toasted bread, spread on the avocado.
  6. Add the avocado bread to the top of the egg, and as it may slide a bit, take a butter knife and insert it to the middle of the bread, going all of the way through.

 

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Taco Fried Rice

Do you dream of tacos? I know I do, and when you have a really great taco, it’s hard not to dream of them. One of my favorites in this city, and I know everyone has their own, is at El Rey Supermercado. I love their tacos al pastor, or carne asado, loaded up on corn tortillas drizzled with their salsa verde. This recipe inspired me, not only due to my love of tacos, but of fried rice as well. I wanted to create a fried rice that was inspired by taco ingredients, and this one hit the mark.

Taco Fried Rice Recipe
Taco Fried Rice Recipe

Ingredients:

  • 1/2 lb ground chuck, cooked and drained of any fat
  • 2 whole jalapeno peppers, roasted, seeds removed, chopped
  • 1 whole poblano pepper, roasted, skin and seeds removed, chopped
  • 1 whole small onion, diced
  • 12 oz can of black beans, rinsed
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • 1/2 tbsp garlic chili salt
  • salt, to taste
  • 1/2 cup water
  • 4 cups of cooked jasmine rice, cold and preferably 1 day old
  • 3 tbsp unsalted butter
  • 1 whole egg, beaten
  • Crushed up tortilla chips
  • Shredded cheddar cheese
  • canned black sliced olives, optional
  • Your favorite hot sauce, optional
  • Fresh cilantro, chopped, optional

Make the rice ahead of time, and make sure it is cold. Preferably leftover rice, as I think it works better for fried rice.

Make your meat mixture. To a large skillet, cook your ground chuck, then place a lid over it and drain off any excess fat. Place back on the burner on medium heat, then toss in the onion, peppers, black beans, and seasonings. Give this a good stir, cooking the seasonings, then reduce the heat to low. Add in the water, cover, and keep on very low heat to make the ground chuck and beans nice and tender.  Cook until the water has evaporated, then remove from the heat. Place the meat mixture into a bowl, and then wipe out the skillet.

Taco Fried Rice Ingredients
Taco Fried Rice Ingredients

Now onto the fried rice. Return the large skillet back to the stove, and heat to a medium heat.

Add in the butter, and let it come to a bubble, swirling it along the way.

Add in the cold rice, breaking it up with a wooden spoon. Once it starts to warm up, start flattening it down, building a nice light golden crust on the rice. Once that crust begins to form, add in the beaten egg, stir, and then add in the meat mixture, and stir, flattening it along the way, getting a nice crust in the process. Cook for about 7 minutes or so, then get ready to serve.

Add the taco fried rice to a bowl. Crush some taco chips on the top for more texture, then top with shredded cheddar cheese, black olives, fresh cilantro, and dashes of your favorite hot sauce, or salsa. If you want add a small dollop of sour cream, or heck, any of your other favorite taco toppings.

Taco Fried Rice Recipe
Taco Fried Rice Recipe

After serving this, my wife and daughter really fell in love with it. It’s everything you may expect in a classic taco, but mashed into everything you love about a fried rice. Even my oldest, who may sometimes be my pickiest of eaters, stuffed this mixture into a warm tortilla and made a burrito out of it! What’s not to love about that! Hope you enjoy!

Taco Fried Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ lb ground chuck, cooked and drained of any fat
  • 2 whole jalapeno peppers, roasted, seeds removed, chopped
  • 1 whole poblano pepper, roasted, skin and seeds removed, chopped
  • 1 whole small onion, diced
  • 12 oz can of black beans, rinsed
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • ½ tbsp garlic chili salt
  • salt, to taste
  • ½ cup water
  • 4 cups of cooked jasmine rice, cold and preferably 1 day old
  • 3 tbsp unsalted butter
  • 1 whole egg, beaten
  • Crushed up tortilla chips
  • Shredded cheddar cheese
  • canned black sliced olives, optional
  • Your favorite hot sauce, optional
  • Fresh cilantro, chopped, optional
Instructions
  1. Make the rice ahead of time, and make sure it is cold. Preferably leftover rice, as I think it works better for fried rice.
  2. Make your meat mixture. To a large skillet, cook your ground chuck, then place a lid over it and drain off any excess fat. Place back on the burner on medium heat, then toss in the onion, peppers, black beans, and seasonings. Give this a good stir, cooking the seasonings, then reduce the heat to low. Add in the water, cover, and keep on very low heat to make the ground chuck and beans nice and tender. Cook until the water has evaporated, then remove from the heat. Place the meat mixture into a bowl, and then wipe out the skillet.
  3. Now onto the fried rice. Return the large skillet back to the stove, and heat to a medium heat.
  4. Add in the butter, and let it come to a bubble, swirling it along the way.
  5. Add in the cold rice, breaking it up with a wooden spoon. Once it starts to warm up, start flattening it down, building a nice light golden crust on the rice. Once that crust begins to form, add in the beaten egg, stir, and then add in the meat mixture, and stir, flattening it along the way, getting a nice crust in the process. Cook for about 7 minutes or so, then get ready to serve.
  6. Add the taco fried rice to a bowl. Crush some taco chips on the top for more texture, then top with shredded cheddar cheese, black olives, fresh cilantro, and dashes of your favorite hot sauce, or salsa. If you want add a small dollop of sour cream, or heck, any of your other favorite taco toppings.

 

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