Loaded Garlic and Ginger Pasta Salad

One of my wife’s favorite dishes is, well at least that I make, probably my garlic noodles that are infused sesame oil. This dish is also one that is one of my go to dishes when I go to a get together. Not only are those super easy to make, but everyone tends to love them. Let’s just say the bowl is always empty. I typically only make that dish when the mint in my backyard is in abundance, so typically late spring through early fall.

This dish however kind of stems from this recipe, but I wanted something a bit more hearty, and something that I knew everyone in my family would love, but with a couple of different twists. This is what I am coining as my loaded garlic noodle pasta salad.

Loaded Garlic and Ginger Pasta Salad
Loaded Garlic and Ginger Pasta Salad

This recipe packs in the flavor, texture, and is a great main course.

Let’s get started.

Ingredients for the sauce:

  • 1 bunch green onions, thinly sliced 
  • 4 tbsp soy sauce
  • 2 tbsp grated fresh ginger
  • 1 tbsp rice wine vinegar
  • 1 1/2 tsp dark sesame oil
  • 1 tbsp Korean fermented bean paste
  • generous pinch of kosher salt, to taste
  • 1/4 tsp cracked black pepper

Ingredients for the salad:

  • 1 bundle bean thread noodles, soaked in hot water until slightly tender
  • 1 bag of bun bo hue noodles, or a thick pasta like a bucatini, cooked before al dente
  • 2 tbsp canola oil
  • 2 boneless, skinless chicken breasts seasoned with salt and pepper, cooked and chopped
  • 8 garlic cloves, thinly sliced
  • 2 whole eggs, beaten
  • 2 cups of spinach leaves, washed and patted dry
  • 2 whole carrots, shredded
  • 1 small can of bamboo shoots
  • 1 tbsp white sesame seeds
  • 1/2 cup roasted peanuts
  • 1 cup of frozen broccoli florets, slightly thawed
  • 1/2 cup of chow mein noodles
  • Thai chili peppers, thinly sliced (optional)
  • An appetite

Start by mixing all of your sauce ingredients in a bowl. Mix well, and set it to the side.

Next, heat a large skillet on medium heat. Add in the half of the oil, and bring to heat. Give the skillet a swirl, then add in the chicken breasts. Cook for about 4 minutes per side, the remove from the skillet and let them cool. Once cool, chop them up. If you see a little pink, don’t worry as we will finish in the next step.

Loaded Garlic and Ginger Pasta Salad
Loaded Garlic and Ginger Pasta Salad

Once your noodles are cooked al dente, make sure both of them are drained and ready to go. This is almost like a stir fry so everything is going to go a bit quickly.

Add the remaining oil to the skillet (make sure it is large enough to hold everything) on medium heat. Toss in the garlic, giving a good stir, and and cook for a couple of minutes being careful not to burn the garlic.

Add in the chopped chicken, and half of the sauce. Swirl around and cook for about 3 minutes or so. Next toss in the thick noodles, give a good toss, and make sure the garlic and sauce coat the chicken. Cook for an additional few minutes.  Next add in the broccoli, and give that a good toss. Add the beaten eggs, and stir. This almost creates a creamy sauce that everyone loved.

To a large serving bowl, add the carrots, bamboo shoots, peanuts, sesame seeds, bean thread noodles, and spinach. Give that a good toss.

Add the remaining sauce to the skillet, and using tongs or your tossing skills, make sure everything is nicely incorporated. Cook for another minute.

Add the noodle mixture to the mixed up serving bowl, and use those tongs to incorporate everything together. This can take a minute or two.

Now you are ready to serve. I keep the chow mein noodles and sliced chilies on the side for those that want additional texture, and heat.

The end result is well, how do I put it? Let’s just say no one spoke for about 3 minutes as their faces were looking down and slurping noodles. Then everyone came up for air and began questioning everything in the salad, and stating how awesome it was. This serves a small army, probably 12 people, and is great for leftovers, warm, or cold. What’s not to love about that, right? Hope you enjoy!

Nam Prik Kapi

Many of you may or may not have heard of Nam Prik Kapi. I was introduced to this funky Thai spicy shrimp paste dip years ago so I thought I would share it with you. Some of these ingredients may be foreign to you, especially the Thai shrimp paste (and trust me this stuff is funky but awesome).

Nam Prik Kapi Recipe
Nam Prik Kapi Recipe

The ingredients are minimal, but the flavor impact is something out of this world. A pestle and mortar works best for this, and I have not tried using a food processor, but feel free if you decide to make this recipe.

Let’s get started.

Ingredients:

  • 15-20 Thai bird chili peppers, stems removed
  • 1 head of garlic, skin removed
  • 3 limes, juiced
  • 2 tbsp palm sugar (or light brown sugar if you do not have any)
  • 3 tbsp Thai shrimp paste
  • 2 whole shallots, skins removed, lightly chopped

As with many Thai dishes, you need to balance out the sour, spice, and bitterness. This one uses 20 Thai chilies, which if you can imagine is going to make it pretty spicy, but that’s how I like it. The goal here is to come up with a light and loose paste, nothing majorly thick.

Start by pounding your garlic, chilies, and shallots in a mortar and pestle. Your goal is to make a paste. This is the labor intensive part, as it takes about 10-15 minutes and will use some arm strength. Once you have a paste, add the shrimp paste and palm sugar, and continue pounding. I find it best to use a spoon along with the pestle to lift from the bottom and keep pounding.

Nam Prik Paki Recipe
Nam Prik Paki Recipe

The final step is to add the juice of the limes. Add enough lime juice to ensure a loose paste. Add more lime juice if you have to.

Now taste and adjust. It will be spicy. It will be tangy. It will be a bit funky.

Serve this alongside fried fish, omelettes, or lightly steamed vegetables. This stores nicely as well, and a little goes a long way. If you are looking for something new to try, give this one a shot. It’s probably one of Thai’s more famous dipping sauces. Hope you enjoy!

 

Char Siu Pork Ribs

I am a huge fan of Chinese char siu pork. If you have never had it, it is basically a reddish colored pork (primarily from red food coloring which is optional), and perfectly seasoned from things like Chinese five spice and other wonderful ingredients. So this past week, pork ribs were on sale and I knew my kids would love for me to go out into the cold, and smoke some ribs, but that was not about to happen, especially with a lot of people kidding bad colds around these parts. So instead I came up with two batches of ribs, one Chinese char siu style and the other using a rub from Dizzy Pig.

Char Siu Pork Ribs Recipe
Char Siu Pork Ribs Recipe

These almost fall apart Chinese char siu pork ribs will have you smacking your lips and licking those fingers.

Let’s get started.

Ingredients:

  • 1 rack of pork ribs, membrane removed from the backside
  • 1/2 cup of soy sauce
  • 1/2 cup of granulated sugar
  • 1/2 cup hoisin sauce
  • 1/4 cup of Chinese Shaoxing rice wine
  • 1 1/2 tsp Chinese Five Spice (a little goes a long way)
  • 4 cloves of garlic, minced
  • 2 tbsp fresh minced ginger
  • 1 tbsp dark Sesame oil
  • 1/4 cup of honey
  • 1/4 cup of ketchup
  • 1/4 water
  • 1 tbsp red food coloring, optional
  • Cooked Jasmine rice, optional

I know this sounds like a bunch of stuff, but most should be stocked in your household for standard Asian style cooking.

I like to cut my ribs into 4 rib segments so that they fit nicely into a sealable bag.

Start by making the marinade. To a mixing bowl add everything but the honey, ketchup, water, and food coloring.

Give a good mix, then add your ribs to a sealable plastic bag. Pour the marinade into the bag, seal, and gently toss the marinade around so it penetrates all of the ribs. Place into your refrigerator for at least 4 hours, but preferably overnight.

Char Siu Pork Ribs Ingredients
Char Siu Pork Ribs Ingredients

Preheat your oven to 275 degrees. We are going to cook these ribs low and slow, then increase the heat over time.

During this time, take the ribs out and set the bag onto the counter for about 20 minutes or so to take off the chill.

Line a baking sheet with parchment paper, and using tongs, remove the ribs from the bag and let any excess marinade fall into the bag. Reserve the marinade as this is going to cook down with the sauce.

Place the ribs in the oven and cook for about 2 hours. About 1 1/2 hours in, crank the heat to 350 degrees.

Take the reserved marinade and add it to a pot on the stove. Add the water, ketchup, red food coloring, and honey and give a good stir. Cook this on medium-low heat until it has reduced by half, and adjust the heat to low if necessary. This is going to be our glazing mixture to finish the ribs.

Take a look at the ribs. Once they begin to slightly caramelize (you know how you like your ribs), slide the oven rack out so you have access to the baking sheet, and begin brushing on the glaze, all over the ribs. Return back into the oven, cook for a few more minutes, then repeat with the glaze. Keep an eye on them as you do not want the glaze to burn. Repeat this a few times, then once you are satisfied, remove them from the oven, finish with another brushing of the cooked glaze mixture, and plate and serve.

Serve alongside cooked rice, and you have yourself one heck of a meal. If you are looking to jazz up some ribs, and want to go to a great Chinese route, give these a try, I’m almost certain you are going to love them. Hope you enjoy!

Filipino Adobo Sandwich

Do you remember that awesome Filipino pork rib adobo recipe I posted not too long ago? Yeah, it was awesome to say the least, and again that great introduction to an authentic Filipino dish. I’m surprised I had any left over to be quite honest with you. But with that being said, I decided to use that leftover Filipino adobo and make a killer sandwich out of it. This sandwich was heavenly.

Filipino Pork Adobo Sandwich Recipe
Filipino Pork Adobo Sandwich Recipe

Let’s get started.

Ingredients for the pork adobo:

  • 6 lbs of pork ribs, silver skin removed, cut into 2 rib portions
  • 1/2 cup of soy sauce
  • 1 cup of vinegar
  • 1 tbsp black peppercorns
  • 3 whole bay leaves
  • generous pinch of salt
  • 1/2 onion, roughly chopped
  • 1 head of garlic, minced
  • garlic fried rice, optional (but you know you want it)

Ingredients for the sandwich:

  • Soft buns, lightly toasted on top and bottom
  • shredded pork adobo, warmed
  • Pickled red onions
  • Thinly sliced Thai bird chilies, optional

Start by adding all of those pork ribs to a large sealable bag or bowl. Next, take the soy sauce, vinegar, garlic, peppercorns, onion, bay leaves, and salt, and mix that into a bowl.

Pour this mixture into the sealable bag, and let this marinate 24 hours, preferably, but you can probably get away with 4 hours. Your call.

At some point in time, massage that marinade into the ribs.

When you are ready to cook, add the ribs and marinade into a dutch oven, or something that can hold all of those ribs, and cook on the stove on low heat for about 4 hours.

Filipino Pork Adobo Sandwich Recipe
Filipino Pork Adobo Sandwich Recipe

The ribs should be close to fall apart tender. Once you hit that stage, preheat your oven to 425 degrees.

Place however many ribs you want onto a baking sheet, and into the heated oven, and cook for about 10 minutes or until you get an nice crisp on the outside.

Take some of the cooked marinade and cook on medium-high heat on the stove. Bring to a boil, then add to a fat strainer if you have one. The ribs do give off a bunch of fat so you will want to remove as much as possible. Keep in mind you can make this a day ahead, store the ribs separately from the cooked marinade, then on the next day, when the fat has solidified from being in the refrigerator, scoop off and discard, keeping just the non-fat marinade.

Once the ribs have gotten nice and crisp on the outside, remove and pour over that cooked marinade.

To build your sandwich, take a mound of shredded pork adobo and place it onto the bun. Lay over some pickled red onions, and a bit of Thai chilies (optional), and top with the remaining bun. Grab this baby with both hands, lightly press down, and go to town.

You get the awesome Filipino adobo, but then you get this awesome surprise from the pickled red onion and spice from the Thai chilies that really make this sandwich shine. Hope you enjoy!