Goi Ga- Vietnamese Spicy Chicken and Cabbage Salad

Salad

Girl Cooks World

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April 10, 2019

Goi Ga- Vietnamese Spicy Chicken and Cabbage Salad

When the oppressive heat and humidity of summer hits, nobody likes turning on their oven. I sure wish I was one of those who people who craves salads exclusively until the mercury drops, but sadly I usually turn to items with significantly less nutritional value: ice cream, gelato, frozen peanut butter pie, sangria, etc., etc.

But if there was ever a salad to change my ways, this would be it. It’s filling, healthy, colorful and has that hot, sour, salty and sweet combination that those Southeast Asians do so well.

What really makes everything pop is the herbs- two full cups of chopped mint, cilantro and Vietnamese coriander (also called rau ram or rau rahm). A final sprinkle of toasted peanuts adds a little crunch.

The cabbage and chicken combo is classic, but I think the salad could be easily adapted to whatever you have on hand. Shrimp would be great, as would leftover grilled pork or beef.

Goi Ga- Vietnamese Spicy Chicken and Cabbage Salad

Yield: 8-10 servings

Ingredients:

2 large chicken breasts (about 1-1-1/2 pounds)
large head Napa cabbage, cored and shredded
1 small to medium red onion, halved and very thinly sliced
4 carrots, peeled and shredded
2-4 Thai chiles (depending on heat tolerance/preference),thinly sliced
4 cloves garlic, minced
2 Tablespoons sugar
1/4 cup fresh lime juice
1/4 cup plus 2 Tablespoons rice or rice wine vinegar
1/4 cup plus 1 Tablespoon fish sauce
1/2 cup fresh cilantro leaves, finely chopped
1/2 cup fresh mint leaves, finely chopped
1 cup fresh Vietnamese cilantro (also called rau ram or rau rahm), finely chopped. If unable to find, omit and increase the cilantro and mint to 1 cup each.
1/2 cup coarsely chopped, roasted peanuts

Directions:

Place the chicken in a medium saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until cooked through, about 10 to 15 minutes. Transfer the chicken to a plate to cool. Discard the chicken stock or reserve for another use. When cool enough to handle, use forks or your fingers to shred the chicken breasts.

In a very large bowl* combine the cooled, shredded chicken, cabbage, onion and carrots. Set aside.

In a small bowl, combine the chiles, garlic and sugar. Use a wooden spoon to mash together until the chiles and garlic have broken down a bit and have tinted the sugar an orangey-red color (you can also use a mortar and pestle for this step if you have one). Add the lime juice, rice or rice wine vinegar and fish sauce and stir. Pour the dressing over the chicken and cabbage mixture and toss well. Add the cilantro leaves, mint and Vietnamese cilantro and toss again. Let sit for at least ten minutes to allow the flavors to meld and for the cabbage to wilt just a bit. Transfer to a serving platter or individual plates and top with the peanuts.

* Note: Before the dressing is added and the cabbage wilts, this is a very voluminous salad. Unless you have a 5+ quart mixing bowl, you might have to divide the ingredients in two large bowls to be able to fit everything. Alternatively, you can halve the recipe.

Ga Kho- Vietnamese Caramelized Spicy Chicken

Recipes

Girl Cooks World

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April 10, 2019

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Ga Kho- Vietnamese Caramelized Spicy Chicken

Judge me if you’d like, but I sure miss being able to eat American Chinese food. Not the fancy stuff or dim sum… I’m talking about Panda Express-style orange or General Tso’s chicken. And while I’m in disclosure mode, I may as well admit that I wouldn’t mind a goldfinger or crab rangoon either.

Sure, this caramelized spicy chicken isn’t Chinese food. But the good news? It’s even better (and naturally gluten-free!). Chunks of boneless, skinless chicken are simmered in a sweet and spicy fish sauce-based broth until the liquid has reduced into a sticky, super flavorful sauce that coats every tender bite. It’s traditional to make this dish in a clay pot, but I found a basic skillet worked just fine.

I’m thinking this is a dish that could appeal to the whole family- just adjust the Thai chiles according to heat tolerance and preference. I’m the kind of girl who gravitates to menu items marked with the little chile/heat symbol, so I used 3 sliced Thai chiles AND a couple whole chiles as well. But that’s probably excessive and not necessarily traditional, so feel free to adapt it to make it work for you.

Ga Kho- Vietnamese Caramelized Spicy Chicken

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

* 1-1/2 pounds boneless skinless chicken (thighs preferred, but breast also works)
* 2 Tablespoons vegetable oil
* 4 cloves garlic, minced
* 1-inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate)
* 2-3 small shallots, minced (I used shallots about the size of ping pong ball)
* 1-3 Thai chiles (depending on your heat tolerance/preference), sliced
* 3 Tablespoons fish sauce
* 2 Tablespoons palm sugar or brown sugar
* 1 Tablespoon sugar
* 1/2 teaspoon black pepper
* 1/4 cup water
* 6-8 green onions, sliced on the diagonal into approx 2-inch lengths

Directions:

Cut the chicken into large chunks and set aside.

Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the chicken and cook, stirring occasionally, until most of the pieces of chicken are no longer pink. Push the chicken to the perimeter of the saucepan and add the garlic, ginger, shallots and Thai chiles. Cook for several minutes, until softened.

Combine the fish sauce, both sugars and black pepper in a small bowl and stir to mix.

Toss the chicken and garlic mixture and then pour in the fish sauce mixture and stir to coat. Bring to a boil for a minute or two and then add the water. Adjust heat to a low simmer and then let the chicken cook, stirring occasionally, until the sauce is thick and the chicken is cooked through. Add the green onions.

Remove from heat and serve with rice.

Rhubarb and Ginger Mojito

Drinks

Girl Cooks World

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April 10, 2019

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Although I’m happy (and lucky) to live in Honolulu, there sure are a lot of things I miss about living on the mainland. Proximity to family, reasonable real estate prices, and Trader Joe’s probably top the list. And one more thing? Sidewalk bars and cafes.

When I lived in Chicago, I loved watching the streets came alive in the spring. After being cooped up indoors for a long, cold and windy winter, everybody wanted to spend all of their free time outside, happy hours included. And so Chicagoans transitioned from drinking beer and shots in loud, smoky bars to sipping margaritas and mojitos on sidewalks and in back patios.

Sure, I drink mojitos year round, but they always remind me of spring and summer in Chicago, when we’d hit up post-work happy hours to soak up the day’s last rays of sunshine and partake in some people-watching on the streets of my Lincoln Park neighborhood. Even busy, stressed-out types lingered for hours… savoring the warm evenings and freshly made drinks.

Obviously you can’t go wrong with a basic mojito (lime and mint are one of those magical combinations), but I’m also a fan of dressing them up according to whatever fruit is in season. When summer rolls around, I’m all about watermelon and tequila mojitos. Until then, I’ll be enjoying this rhubarb and ginger version. Just be careful: this seemingly innocent drink (pretty… and pink!) will sneak up on you after just one or two.

Rhubarb and Ginger Mojito

Yield: one serving

Ingredients:

10 mint leaves
1/2 of a lime, cut into three wedges
rhubarb and ginger syrup, to taste
3 Tablespoons white rum (I also like using white or silver tequila)
ice cubes
sparkling water
mint sprig and a slice of lime for garnish (optional)

Directions:

In a glass, muddle the mint and lime wedges (I use a wooden spoon). Add the rhubarb and ginger syrup and alcohol and stir to mix. Add ice and a splash of sparkling water. Garnish with a slice of lime and mint leaves, if desired.

Cancha- Peruvian Corn Nuts

Appetizers

Girl Cooks World

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April 10, 2019

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Although I’d hardly consider myself to have been deprived as a child (or as an adult for that matter), I’ve never eaten corn nuts before. After all, if I’m in the market for a salty snack at a grocery or drug store, potato chips pretty much have my full and undivided attention. And now, having tasted the far superior fresh version, I’m pretty sure that the bagged variety will fail to impress me.

Cancha is a staple snack in Peruvian bars and set out on tables in Peruvian restaurants in lieu of a bread basket. For commercial producers, it’s often packed in custom mylar bags to maintain crunch and protect it from moisture. It’s also oftentimes added as a garnish or side to ceviche. Some call it unpopped popcorn, which isn’t necessarily true. It pops, but it just doesn’t puff up.

If, like me, you’re a fan of the old maids (the half-popped kernels) at the bottom of a bag of popcorn, then you’re in for a real treat. You get a pleasant crunch with a whole lot of salty starchiness.

The recipe couldn’t be easier; the toughest part will probably be finding the special jumbo Peruvian corn. The tiny Latin American market in Honolulu carried it, so there’s always hope. And it looks like Amazon also carries several options (albeit at very expensive prices). Just do a search for maiz cancha.

Although I loved it plain, I couldn’t resist spicing half of it up with some ground Mexican chile pepper and some sugar. Salty and sweet with a little kick? Now we’re talking… You can serve them as a side to a tasty chicken quesadilla like Chef Dennis does as well.

Once completely cooled, store the cancha in an airtight mylar bags or another airtight container to help preserve its crisp texture for longer.

For food lovers, gift cancha in a personalized gift box or alongside a beautifully crafted wooden cutting board.

Cancha- Peruvian Corn Nuts

Yield: 2-3 snack-sized servings

Ingredients:

1-2 Tablespoons canola or vegetable oil
1 cup Peruvian corn kernels
salt
ground red chile pepper and sugar (optional)

Directions:

Heat the oil in a large, heavy-bottomed skillet or frying pan over medium-high heat for 1-2 minutes. Add the corn kernels, cover with a lid and reduce heat to medium. Once you hear the kernels begin to pop, shake the pan to prevent the kernels at the bottom from burning. Cook until the kernels have stopped popping and are deep golden brown, about 5-8 minutes.

Drain on a plate lined with paper towels. Season with salt and, if desired, a sprinkle of ground red chile pepper and sugar.

Apple and Cucumber Juice

Girl Cooks World

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April 10, 2019

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Before getting into the apple and cucumber juice conversation, let me tell you something about myself. I grew up in a household where the only spices used on a regular basis were garlic salt and black pepper. These days, I probably fall at the other end of the spectrum: I have shelves and shelves of spices from all over the world and, if anything, I tend to over rather than under spice my food. And I’m constantly adding ingredients to try to recipes to add some kick, spice, heat, acidity or some other dimension to excite the taste buds.

But even a girl like me can appreciate a simple recipe that use just a handful of (or in this case just two!) ingredients. It’s a good reminder for me that sometimes basic is best. Unlike many of the other juices I’ve posted recently, there’s very little acidity or saltiness in this drink. The apple and cucumber combine to create a cool, refreshing juice that’s not overly sweet.

Apple and Cucumber Juice

Yield: 1-2 servings

Ingredients:

2 apples, washed and quartered
1 cucumber, cut into several pieces

Directions:

Process the apples and cucumber through a juicer. Serve immediately over ice.

For more drink recipes, just visit my drinks page.

Very Vanilla Valentine’s Day Funfetti Gluten-Free Cupcakes

Girl Cooks World

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April 10, 2019

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Very Vanilla Valentine’s Day Funfetti Gluten-Free Cupcakes

I wasn’t really planning on making any Valentine’s Day treats to post until I spotted the cans of Pillsbury Valentine’s Day Funfetti pink frosting, complete with red and white hearts and sprinkles, at the grocery store. What can I say? I’m a sucker for seasonal baking supplies, heart shapes, and the color pink.

Awhile back, lured by the per unit savings, I made a somewhat ridiculous purchase of a half-pound of vanilla beans. After all, why buy two beans for $10 when you can get 50+ of them for only $30? Buying a half-pound just seemed to make good financial sense. And so my go-to standard vanilla cupcake recipe has morphed into a very vanilla cupcake recipe. But if you haven’t invested in vanilla beans lately, don’t worry. Vanilla extract will still do the trick.

If you have a gluten-free sweetie, I’m pretty sure they’d be psyched to get these on the big day. Otherwise, a couple of these bad boys might help ease the pain of being single on perhaps the most over-hyped holiday of the year 🙂

Very Vanilla Valentine’s Day Funfetti Gluten-Free Cupcakes

Yield: One dozen cupcakes

Ingredients:

1 cup sugar
2 eggs
2/3 cup superfine rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1-1/2 teaspoon baking powder
1/2 cup canola or vegetable oil
1/2 cup milk
seeds scraped from 1/2 vanilla bean (can substitute 1 teaspoon vanilla extract)
1 can Pillsbury Valentine’s Day Funfetti frosting

Directions:

Preheat oven to 350 degrees and place cupcake liners in a 12-cupcake baking pan.

In a large bowl, beat the sugar and eggs using an electric mixer. Add the rice flour, potato starch, tapioca starch, salt, baking powder, xanthan gum, oil, milk and vanilla bean seeds. Mix until smooth. Pour batter into prepared cupcake wells.

Bake for approximately 18-20 minutes, or until the tops are just beginning to brown. Remove from oven and cool completely before topping with the prepared frosting. Sprinkle with those cute Valentine’s Day hearts and sprinkles and enjoy!

For a non gluten-free option, check out these Sweetheart Rhubarb Romance Cupcakes.

Nepali Lassi

Drinks

Girl Cooks World

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April 10, 2019

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I realize that this drink isn’t going to necessarily appeal to all of you out there. Most of the lassi I’ve had in the past are sweet, fruit-based yogurt drinks; this Nepali version takes a decidedly more unexpected approach with the addition of salt and cumin.

When I was younger I never understood why salt was an ingredient in baked goods and never bothered to add it myself. I finally saw the error in my ways- a touch of salt adds depth to desserts in a way that no other ingredient can. And it was chanh muối, Vietnamese salted lemonade, which made me appreciate the beauty of a salty drink on a humid day.

Perhaps this will be the drink that converts you… give it a shot on a hot and sticky summer day when you’re craving something icy and refreshing.

Nepali Lassi

Yield: 2-3 servings

Ingredients:

* 2 cups plain or Greek-style yogurt
* 1 cup milk
* leaves from 2 sprigs fresh mint
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground cardamom
* 1 teaspoon sugar
* sprinkle salt
* 2 cups ice

Directions:

Combine all ingredients in a blender and process until smooth. Serve immediately.

Rahkapaistos- Finnish Crustless Ricotta Cheesecake

Girl Cooks World

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April 10, 2019

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Rahkapaistos- Finnish Crustless Ricotta Cheesecake

Considering how much I like, no, love it, I don’t make cheesecake very often. Perhaps that’s because I have yet to find a gluten-free crust that wows me? Or maybe because the New York style cheesecakes I usually make are so heavy and dense that each slice feels like a gut-buster, sitting in the pit of my stomach for hours?

This Finnish crustless cheesecake solves both of those issues: it’s rather light, almost custardy in texture, and barely sweetened. Even better? It reminds me very much of a cheesecake my Eastern European grandmother made when I was a child. She added pineapple to hers, which I plan on trying next time, but some thinned cranberry sauce and whipped cream did the trick this time.

Rahkapaistos- Finnish Crustless Ricotta Cheesecake

Yield: 8-10 servings

Ingredients:

* butter, for greasing pan
* 2 cups ricotta cheese
* 2 cups sour cream
* 2 Tablespoons sugar
* 2 teaspoons vanilla extract
* 4 eggs
* fresh berries, jam or whipped cream for topping

Directions:

Preheat the oven to 350 degrees and butter a 9-1/2 inch cake pan.

Combine the ricotta cheese, sour cream, sugar and vanilla extract in a blender and process until smooth. Add the eggs and pulse several times- just enough to mix. Pour mixture into prepared pan and bake until just set… for me this took a full 75-80 minutes.

Remove from oven and let cool slightly and the refrigerate. Serve with berries, jam and/or whipped cream, if desired.

Peanut Butter Cheesecake Mousse Cups

Girl Cooks World

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April 10, 2019

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After a couple of more adult recipes (carrot truffles, triple ginger cookies, etc.), here’s one for the kids… or maybe just the kid inside of you. Sweet peanut butter cheesecake mousse in a crunchy peanut crust that tastes like a Mr. Goodbar? Yeah, that’ll work.

You can make this into a regular, full-sized pie, but I thought the individual servings were just too cute. Plus, when the dessert is this sweet and this indulgent, it’s probably for the best that I have it in pre-portioned containers. Otherwise, things could get a little bit dangerous…

Peanut Butter Cheesecake Mousse Cups

Yield: 8 servings

Ingredients:

Crust:
* 1/4 cup sugar
* 4 Tablespoons butter
* 3/4 cup chocolate chips
* 2 cups coarsely chopped roasted peanuts

Filling:
* 1 cup heavy cream
* 8 ounces cream cheese
* 1 cup creamy-style peanut butter
* 1 cup confectioner’s sugar
* 1 14-ounce can sweetened condensed milk (or make your own)
* 1 teaspoon vanilla extract

Topping:
* whipped cream
* chopped peanuts
* chocolate shavings

Directions:

In a medium, heavy bottomed saucepan, combine the butter, chocolate chips and sugar over low heat. Gently melt the chocolate, stirring constantly. When the mixture is smooth, add the chopped peanuts. Divide among your individual bowls or jars and press the mixture to make a bottom crust.

In a large bowl, beat the heavy cream until stiff peaks form. Cover and place it into the refrigerator.

In a separate large bowl, combine cream cheese and peanut butter and beat until smooth. Reduce speed to low and gradually add in confectioners’ sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth.

Add 1/3 of the whipped cream to the peanut butter mixture and stir to combine. Gently fold in the remaining whipped cream until well blended. Evenly divide the filling into the prepared serving dishes or jars. Cover with plastic wrap and refrigerate for at least 3 hours.

When ready to serve, garnish with whipped cream, chopped peanuts, and chocolate shavings.