Chicken with Chinese Broccoli, Thai Basil and Cashews

What to do when you can’t decide between Thai basil chicken, chicken with cashews, and chicken with broccoli?  Make this Thai-inspired dish that combines elements from the three Asian favorites! This was the first time I’ve cooked with Chinese broccoli (also called kai lan, gai lan, and Chinese kale) and guys, I’m in love.  I’m

Burmese Meatball Curry

Is it weird that I have go-to recipes for things like kimchi and Goan shrimp curry, but I don’t even have a meatloaf recipe?   Sometimes I wonder whether I should just stick to tried and true American favorites instead of cooking all of these dishes from unfamiliar cuisines.  But that wouldn’t be nearly as

Classic French Beef Stew (with an Asian Twist)

Beef cubes simmered in a red wine and beef broth until it’s so tender that it can be cut with a spoon?  Purely French. That addition of fresh ginger?  Not so French.  But oh so good. Living in predominantly Asian Honolulu (and having formerly lived with three Asian roommates- Taiwanese, Vietnamese and Japanese, all of

Ga Nuong- Lemongrass Chicken

One of my favorite parts of my trip to Vietnam was exploring the northern part of the country, miles and miles from the tourist trail.  One night I stayed not far from the Red River, which creates a natural border between Vietnam and China, in a modest one-room dwelling occupied by a Vietnamese Ranger. I

Bittersweet and White Chocolate Chip Cookies

Bittersweet and white chocolate chip cookies… because sometimes you just need a cookie.  And not some overpriced, packaged, gritty gluten-free cookie, but one hot from the oven oozing with melted chocolate with crispy edges and a soft, chewy center.  A cookie that people have to ask whether they’re truly gluten-free because, according to them, they look

Spicy Sweet and Sour Tamarind Shrimp

My mother commented not too long ago that I post a lot of shrimp recipes… and she’s totally right.  That’s because shrimp is inexpensive, festive, and quick-cooking.  And unlike a lot of seafood, it’s so easy to cook well.  In fact, many of my favorite meals are shrimp based: there’s been Basque Lemon Shrimp, Greek

Khukara Ko Polau- Nepali Chicken Fried Rice

Although it shares the same name, this dish is probably very different than other chicken fried rice dishes you’ve had in the past.  Besides the obvious ingredient switcheroos, the biggest difference is in the cooking technique. Unlike most fried rice, this dish doesn’t use leftover, pre-cooked rice; it’s actually cooked similarly to Mexican rice.  The

Bangur Bhutuwa- Nepali Spicy Stir Fried Pork

I know I write this just about every time I post a pork recipe, but I really need to start making pork more often.  It’s inexpensive, easy and quick to cook and just about universally liked.  In this recipe, boneless pork gets stir fried with classic Nepali spices and frozen peas. Straddling the line between

Sweet Onion and Corn Cheddar Grits

Why, oh, why did it take me so long to discover grits?  I’ve been a pretty big fan of their Italian cousin, polenta, for quite some time now, but after the past couple weeks I think I’m actually partial to Southern version.  Why?  I’m not exactly sure.  With smoky bacon, cheddar and shrimp, my last

Smoky Bacon and Cheddar Shrimp and Grits

I did a fair amount of research before creating this dish for the blog.  And you know what I found?  The vast majority of the recipes are named plain ol’ Shrimp and Grits.  The problem with that?  Well it totally ignores two of the dish’s most delicious and marketable components: bacon and cheddar.  Obviously some folks need to work on

Baked Shrimp with Feta

I can’t think of a better recipe to wrap up my first week of Greek cooking than this baked shrimp with feta.  Apparently it’s a very popular dish in the fish tavernas around Athens.  It’s relatively quick and easy to prepare and I think it would be a great rustic-meets-elegant meal for a dinner party. 

Garlicky Kale with Toasted Coconut

I’ve always loved kale but have struggled to find ways to incorporate more of it into my diet.  My two go-to recipes are green smoothies and Acquacotta, or Tuscan peasant soup (Marcella Hazan has a killer recipe for this in her Essentials of Classic Italian Cooking). Now I can happily add this one to the

Sri Lankan Black Shrimp Curry with Roasted Spices

One of the things that makes many Sri Lankan curries unique is the fact that they roast their spices until they reach a dark hue.  This seems to intensify the flavors and give it a rich, almost smoky flavor.  They call the curries made with these darkened spices black curries. The original recipe used toasted

Spicy Cashew Coconut Chicken

I’m just going to say it straight up: this is definitely my favorite Sri Lankan recipe so far and quite possibly my favorite recipe this month.  Chicken gets marinated in a spicy coconut cashew paste, browned on the stove, and then gets finished off by a simmer in a coconut milk. It’s really the perfect

Baked Jerk Meatballs with a Sweet Glaze

Did you guy see the post on Serious Eats about the blogger creating burger recipes for every country in the world?  I feel like I read somewhere that it was to introduce the author’s non-adventurous family members to different cuisines.  Well, I imagine that when she gets to Jamaica, her burger recipe might end up

Pad Thai Noodles

If I’m going to make Thai noodles, nine times out of ten it’ll be a simpler spicy noodle with garlic and Chinese cabbage.  But sometimes, and I’m pretty sure you’ll all agree, only Pad Thai will do, with those chewy, sticky noodles, a sweet and slightly spicy sauce, crunchy beans sprouts and peanuts, and a

Baked Salmon with Vietnamese Dipping Sauce

I went to my favorite fish market a couple weekends ago, all set to follow through on my resolution of getting more Omega-3 fatty acids in my diet in 2013.  Unfortunately just about everybody else must have had the same idea because just about the only fish available for less than $20 per pound were

Bo Nuong Xa- Grilled Lemongrass Beef

My favorite beaches in Hawaii?  Waimea, Hanalei, and Lanikai are certainly near the top of the list, but I’ve got another favorite right here in urban Honolulu: Ala Moana Beach Park. I mean, what’s not to love?  It’s got a golden sand beach, calm water that’s ideal for swimming or stand-up paddle boarding, awesome off-shore

Thit Heo Kho- Vietnamese Pork in Caramel Sauce

More than a couple friends and former roommates have marveled at my ability, or perhaps willingness is a better word, to eat the same thing over and over again.  The people who don’t like leftovers?  Don’t understand them.  At all. I’d probably be happy to eat the same things over and over again for the

Ca Tim Dau Hu Kho- Braised Eggplant with Tofu

Although there are plenty of vegan and/or vegetarian recipes here on Girl Cooks World, there’s only one with tofu.  It’s not that I dislike tofu, but there’s just a lot of other things that I like even better.  But things have been pretty meat-heavy around here lately, so I thought it was time to expand

Quick and Healthy Zucchini and Spinach Pesto

Last time I was on a cleanse I made some raw zucchini noodles with a sun-dried tomato pesto.  I liked it so much that I thought I’d try it the noodles again with a more traditional pesto.  Of course, you generally don’t think of oil, pine nut and Parmesan-heavy pesto as a healthy, detox-friendly recipe.

Curried Shrimp with Cucumbers

The cookbook that I adapted this from claimed that this was one of Cambodia’s most popular dishes.  I’m not so sure I believe that, considering I didn’t see any similar recipes in other Cambodian cookbooks, or even online.  But I was intrigued enough of with the idea of cooked cucumber in the curry that I

Doro W’et- Spicy Ethiopian Chicken Stew

I feel like Doro W’et (a.k.a. Doro Wat, Doro Wet, Doro Wett) is the Ethiopia’s Pad Thai equivalent.  And by that I mean that it’s the perfect introduction to Ethiopian food for somebody who might not be the most adventurous eater, but still likes to try new things and new cuisines.  Chicken in a spicy,