Tangy Red Cabbage with Ginger

Recipes

Girl Cooks World

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April 12, 2019

Although I grew up in a cabbage-loving family I didn’t actually eat the stuff until well into my adult years. Cabbage and coleslaw in particular were at the top of the list of foods that scared me. Other items high up on that list? Asparagus, guacamole, and artichokes (don’t worry… those foods are now all very much on my safe/love food list).

However, I’d like to think that had my mother ever made this sweet, tangy, jewel-colored dish I might have abandoned my irrational cabbage hang-up much earlier. This time I used red wine vinegar but I’d like to experiment with rice wine vinegar, one of my favorites, next time.

Tangy Red Cabbage with Ginger

Yield: 4-6 servings

Ingredients:

* 1 small head red cabbage, finely shredded
* 1 1/2 cup red wine vinegar
* 1 1/3 cup sugar
* 1 1/2- 2″ piece of ginger, finely grated
* 3 cloves garlic, minced
* salt and pepper to taste

Directions:

Combine the cabbage, red wine vinegar, sugar, ginger, and garlic in a very large saucepan or a stock pot. Bring to a boil over high heat and then reduce heat to medium-low and simmer, uncovered, until cabbage is soft and the liquid is reduced to a syrup. Season with salt and pepper to taste. Serve warm or let cool and chill before serving.

Boozy Ghanaian Ginger Beer

Recipes

Girl Cooks World

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April 12, 2019

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Any other hardcore ginger fans out there? For me things started innocently enough… an occasional ginger ale on flights.

Then I caught an East Meets West episode in which Ming’s staple ingredient was ginger syrup. That was the beginning of the end. Pretty soon I was having ginger drinks just about every day and seeking out different ginger beers.

My favorite: the Ginger People. The picture of the ginger riding a tiger on the bottle is just an added bonus. I also recommend seeking out Blenheim Ginger Ale (available on Amazon). It’s hot and spicy and can make the back of your throat and nose tingle with the first sip.

From my research it seems like Africa is full of ginger fans as well: most cookbooks had at least one, if not more, ginger beer variations. I went with the boozy option…

Ghanaian Ginger Beer

* 3-4 inch piece fresh ginger
* 2 Tablespoons cream of tartar
* 2 lemons, juice and peel, thinly sliced
* 14 cups boiling water (1 gallon less two cups)
* 1/2 teaspoon yeast
* 1 1/2 cups sugar, or to taste

Peel fresh ginger and roughly chop. Place into a food processor and process until well broken down into a pulp.

Place the ginger pulp into a large heatproof jar or large bowl. Add the cream of tartar, lemon juice and lemon peels and stir.

Pour boiling water over the mixture and stir again. Let cool to lukewarm.

Add yeast and stir again. Cover and let stand for approximately 12 hours, stirring occasionally.

Strain through several layers of cheesecloth or a fine mesh sieve into another large bowl. Add sugar and stir until dissolved. Pour into bottles or pitchers and refrigerate until ready to serve.

Spicy Thai Noodles with Pork, Basil and Mint

Recipes

Girl Cooks World

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April 11, 2019

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Spicy Thai Noodles with Pork, Basil and Mint

It’s long overdue, but I’ve finally come to the realization that life isn’t going to be slowing down anytime soon. I’m always going be preparing for some trip/work project/house guest/dinner party or recuperating from some trip/work project/house guest/dinner party.

And although I’d love to keep upping my food photography game, waiting for the perfect light or taking the time to perfectly style or compose the shot just isn’t going to be happening right now. And I’m O.K. with that. Good food > the perfect photo. For now anyways. Because I’d like to pop in around these parts more often than I have been…

So in between this weekend’s holiday baking, chaotic dinner with friends, and massive pantry clean out, there were these spicy Thai noodles. In all of their imperfect, barely-styled glory. But one bite of the porky, carb goodness and I think you’ll be willing to forgive me for their somewhat homely appearance.

Wide, flat rice noodles are combined with ground pork and a spicy sauce made from my new favorite condiment, Thai chile jam (I made a quadruple batch of this stuff over the weekend!). Consider this stuff a Thai version of Pasta Bolognese. Quick-to-make, but stick-to-your-ribs and comforting at the same time. This time I made it with pork, but I’ll be happily experimenting with ground chicken and turkey in the not-too-distant future.

Spicy Thai Noodles with Pork, Basil and Mint

Yield: 4 side servings

Ingredients:

* 8 ounces dried flat rice noodles
* 4 cups water
* 2 Tablespoons oil, plus a little extra for coating the noodles
* 3 cloves garlic, minced
* 1 Thai chile, minced
* 1/4 cup Thai chile jam, plus extra for serving
* 8 ounces ground pork, chicken, or turkey
* 1 cup pork, chicken, turkey or vegetable broth
* 1 Tablespoon palm sugar (can substitute brown or white sugar)
* 2 Tablespoons fish sauce
* 1/4 teaspoon ground white pepper
* 1/4 cup roughly chopped cilantro
* 1/2 cup roughly chopped mint
* 1/4 cup roughly chopped Thai basil

Directions:

Soak the noodles in lukewarm water for 30 minutes and then drain. Bring the 4 cups of water to a boil in a large saucepan, add the noodles and cook the noodles for about 2 minutes, until just cooked through. Drain and rinse with cold water. Drain and set aside. Add a slight drizzle of oil and work through the noodles to help prevent them from clumping.

In a large skillet or wok, heat the oil over medium-high heat. Add the garlic and chile and cook, stirring frequently, until softened. Add the Thai chile jam and cook for about a minute, stirring constantly. Add the pork and cook, using a wooden spoon to help break up any large chunks of meat, until the meat is nearly cooked through. Add the broth, palm sugar, fish sauce, and white pepper and bring the mixture to a boil. Add the cooked noodles and, stirring constantly, continue to cook until the noodles have absorbed most of the liquid. Remove from heat, stir in the cilantro, mint and Thai basil and serve.

Ginger, Lemongrass and Thai Basil Sparkler

Drinks

Girl Cooks World

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April 11, 2019

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Despite my love of fun, non-alcoholic beverages (kombucha, tea, lemonade, hibiscus coolers, etc., etc.), I’m always dropping the ball when it comes to making them for dinner parties. Folks usually only have one option: water.

But from now on, I’m going to try to up my drink game, big time. And this ginger, lemongrass and Thai basil sparkler is pretty much guaranteed to be paired with all future Southeast Asian meals.

The inspiration came from a ginger and mint lemonade that a friend once made (and for you local folks, his inspiration came from the drink at Govinda’s). But since I’m in Thai mode at the moment, my mind immediately translated it into something with Asian flavors. The lemon morphed into lemongrass and the mint got subbed out for spicy Thai basil. And the sparkling water? Well, I just like the bubbles.

I’m really not much of a drinker these days, so I kept mine virgin. But a splash of rum or vodka would turn this into quite a boozy treat.

Ginger, Lemongrass and Thai Basil Sparkler

Yield: 1 serving

Prep Time: 3 minutes

Total Time: 3 minutes

Ingredients:

1-2 Tablespoons ginger and lemongrass syrup
4-5 Thai Basil leaves
handful of ice, about 1 cup
1 cup sparkling water or club soda
lemongrass leaf for garnish, optional

Directions:

Combine the syrup and the Thai basil leaves in a tall glass. Use a wooden spoon to gently smash the basil leaves to help release their flavor. Add the ice and club soda. Stir to mix and then garnish with a lemongrass leaf, if desired.

Burmese Yellow Fried Rice with Shallots and Peas

Girl Cooks World

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April 11, 2019

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Burmese Yellow Fried Rice with Shallots and Peas

Long after I’ve packed up and moved on from Burma and its cuisine, I’ll still be preparing plenty of my off-the-blog meals using a classic Burmese ingredient combination.

Because if there’s one thing that Burmese food has taught me, it’s that the mixture of shallot oil, alliums, turmeric, cayenne and fish sauce can turn anything any protein or vegetable into something magical. Another lesson? Golden crispy shallots are little edible pieces of heaven.

I almost stayed away from this recipe because I’ve been laying off the grains a bit recently, but I couldn’t resist seeing whether the shallot oil, alliums, turmeric, cayenne and fish sauce combination could work its magic on rice. The answer? Yes, yes indeed. Especially when it’s topped with the aforementioned little pieces of heaven.

It’s often served with a fried egg or two as a breakfast dish, but I loved this fried rice paired with some beef lemongrass sliders, which I’ll be posting in a couple of days. Or, you could always throw in some protein at the same time as the shallots for an easy-peasy one dish meal.

Burmese Yellow Fried Rice with Shallots and Peas

If you’d like to make this dish vegetarian or vegan, substitute 1 teaspoon of salt for the fish sauce.

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

* 3 Tablespoons shallot oil
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon ground cayenne
* 1/2 cup thinly sliced shallots
* 5 cups day-old cooked Jasmine rice
* 2 teaspoons fish sauce
* 1 cup frozen green peas
* 2-3 Tablespoons golden crispy shallots
* salt (optional)
* lime wedges for serving (optional)

Directions:

Heat the oil in a large, wide skillet over medium-high heat. Add the turmeric and cayenne and give them a quick stir. Add the shallots and cook, stirring occasionally, until the shallots have softened. Crumble in the rice and give the mixture a stir, using the spoon to break apart any clumps of rice. Add the fish sauce and green peas and cook, stirring occasionally, until the peas have cooked through and the rice is heated through. Add the golden crispy shallots and give the mixture one last stir. Taste and add salt, if necessary.

Transfer the mixture to a serving bowl or platter and serve with lime wedges, if desired.

Toasted Chickpea Flour

Recipes

Girl Cooks World

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April 11, 2019

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Burmese Basics week continues with this toasted chickpea flour, or besan. The Burmese use it as both a thickener for soups and sauces as well as a seasoning for salads.

You should be able to find chickpea flour in an Indian market or health food store. Or if you’ve got a high-speed blender and want to save yourself a trip, feel free to process ground chickpeas until they’ve turned into a fine powder. Just make sure to break out the sifter to remove any lumps or large pieces.

The toasted chickpea flour should only take about 10-15 minutes to make, so there’s no need to make it in huge quantities. But once you taste the depth of flavor and texture it adds to salad, you just might want to.

If you’re not quite sure how to use the stuff, I’ve got a few recipes for you:

Burmese Grated Carrot Salad
Burmese Chickpea Tofu
Chickpea Banana Muffins

Toasted Chickpea Flour

Ingredients:

1 cup dry chickpeas or 1 cup chickpea flour

Directions:

If using dry chickpeas, place in the jar of a high-speed blender. Process on high speed until fine. Sift the flour to ensure that no lumps or pieces of chickpeas remain.

Place the flour in a large, heavy bottomed skillet. Place over medium heat. Cook, stirring continuously, until the flour has darkened several shades to a light tan color. Remove from heat and continue stirring for another minute or two to prevent scorching (the pan will still be hot).

Let cool to room temperature and store in an airtight container.

Burmese Chickpea Tofu Salad with Sesame and Cilantro

Girl Cooks World

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April 11, 2019

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Burmese Chickpea Tofu Salad with Sesame and Cilantro

I was jazzed with the idea of making non-soy tofu, but wasn’t quite sure what I was going to do with it. So I turned to Southeast-Asian food expert Naomi Duguid. Her gorgeous cookbook has pretty much become my Burmese cooking Bible over the past couple weeks. I chose her tofu salad recipe because it reminded me of Hawaiian tofu poke, one of the only dishes that can get me excited about tofu.

It’s not a complicated recipe. Cubes of chickpea tofu are tossed with a hefty amount of cilantro, toasted sesame seeds and a garlic and shallot oil dressing. However, it was devoured within minutes… just about the same amount of time it took to throw together. So, so good.

Duguid’s recipe called for soy sauce, but I prefer fish sauce. I just love the depth and funkiness that fish sauce adds in stir-fries and dressings. But feel free to stick to soy sauce, Bragg’s liquid aminos or even coconut aminos to make this vegan / vegetarian friendly.

And unlike a lot of other Southeast Asian salads, this one doesn’t pack any heat. Burmese dishes tend to be somewhat mild, but plenty of chili pepper chutneys and sauces are set on the table for folks to selectively add heat when desired. So if you’re a fan of Sriracha, keep it handy. Otherwise I should have a Burmese chili pepper sauce posted in the not-too-distant future that worked great as a spicy condiment for this salad.

Burmese Tofu Salad with Sesame and Cilantro

Yield: 4 servings

Ingredients:

half of a batch of chickpea tofu (about 1 lb.), cut into small cubes
1 cup chopped fresh cilantro leaves
3 Tablespoons toasted sesame seeds
1 clove garlic, minced
1 Tablespoon fish sauce
3 Tablespoons rice vinegar
1 Tablespoons shallot oil
1 teaspoon salt

Directions:

Combine the cubed tofu, sesame seeds and cilantro in a large bowl and toss to combine.

In a small bowl, combine the garlic, fish sauce, rice vinegar, shallot oil and salt and whisk to combine. Pour the dressing over the tofu mixture and toss to coat. Serve immediately or let marinate for 15-20 minutes for the flavors to meld, if you prefer.

Vietnamese Crab and Asparagus Soup

Girl Cooks World

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April 11, 2019

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I hope you guys don’t mind my taking a quick detour today to Vietnam. I never got around to making this crab and asparagus soup during my Vietnamese phase last summer, but put it on my must-make list for when asparagus returned to the markets.

This recipe definitely veers away from the hot, sour, salty and sweet cuisine that Vietnam is known for. It’s a French colonial recipe reminiscent of a Chinese-style egg drop soup that’s bulked up with fresh asparagus and chunks of tender crab. Good stuff right? It’s been waiting in the wings (i.e. my Drafts folder) until the right time.

And that time is now.

I made and photographed some Burmese food this past weekend, but I’ve been up to my eyeballs with taxes and reading travel guidebooks over the past couple days, so I haven’t been able to do any photo editing or recipe writing. I had been leisurely planning a trip to South America this fall until I found out that tickets to New Zealand are sub $700. Unreal, right?

But the fare is only good for another 20-something hours, so I’ve been furiously trying to figure out a potential itinerary and budget so that I can try and choose between the two locales. Both have amazing scenery, awesome hiking opportunities, and great food cultures, which is making the decision especially difficult…

Vietnamese Crab and Asparagus Soup

Yield: 4 servings

Ingredients:

* 3/4 pound fresh asparagus
* 1 Tablespoon vegetable oil
* 1/2 cup finely chopped shallots (about 2 shallots the size of golf balls)
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 4 cups vegetable or chicken stock
* 1 teaspoon cornstarch
* 2 Tablespoons water
* 2 teaspoons fish sauce
* 1 egg, well beaten
* 8 ounces cooked crab meat
* several green onions, thinly sliced

Directions:

Trim the base of each stalk, or snap each stalk where it naturally breaks, and discard the bottoms. Diagonally cut the spears into approximately 1-inch pieces.

Heat the oil in a medium saucepan over medium-high heat. Add the shallots, garlic, salt and pepper and cook, stirring frequently, until the shallots and garlic begin to soften. Add the asparagus spears and continue to cook, stirring occasionally, for another two minutes. Next, add the broth and bring the mixture to a boil.

In a small bowl, combine the cornstarch and water to make a slurry. Add it to the soup and then add the fish sauce. While briskly stirring, drizzle in the egg. It should create petals and shreds in the swirling broth. Add the crabmeat and stir. Continue to cook for another minute or two, until the crab is heated through.

Ladle into individual bowls and garnish with green onions.

Roasted Brussels Sprouts with Bacon, Cranberries and Toasted Pecans

Girl Cooks World

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April 11, 2019

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Roasted Brussels Sprouts with Bacon, Cranberries and Toasted Pecans

I’m a neutrals kind of girl, which means my Christmas decorations typically consist of white lights, natural elements (greens and pine cones), and maybe just a little bit of gold or another metallic for shimmer and sparkle. But I’m all for the red and green color palette when it’s on the dinner table.

My family loves turkey so much that we typically do Thanksgiving 2.0 on Christmas Day. And because there’s generally so so much starch involved (stuffing, mashed potatoes, etc.), it’s always nice to have a non-starchy green veggie or two to balance things out.

A version of this broccoli and cranberry salad has filled that role for several years, but I’m always up for trying something new, especially when it involves roasted Brussels sprouts and bacon.

In this side dish Brussels sprouts get roasted in olive oil and rendered bacon grease and then tossed with toasted pecans, crumbled bacon and dried cranberries in a maple balsamic vinaigrette.

Smoky and sweet with plenty of crunch, this warm salad tastes just as good as it looks. With its festive red and green coloring, it’s the perfect dish for your Christmas meal, but I’m guessing that you’ll be craving it all year round.

Roasted Brussels Sprouts with Bacon, Cranberries and Toasted Pecans

Yield: 6-8 side servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

* 1/2 pound thickly sliced bacon
* 2 pounds Brussels sprouts
* 3 Tablespoons olive oil
* salt and pepper
* 1/2 cup roughly chopped, toasted pecans
* 1/2 cup dried cranberries
* 3 Tablespoons Balsamic vinegar
* 1 Tablespoon real maple syrup

Directions:

Cook bacon in a large frying pan until crispy. Remove strips of bacon from the pan, reserving the bacon grease, and set aside on a paper towel-lined plate to cool slightly. When cool enough to handle, either roughly chop or crumble using your fingers.

Preheat oven to 400 degrees and line a large, rimmed baking sheet with parchment paper or aluminum foil.

Wash Brussels sprouts, remove stems (and any yucky outer leaves) and halve. Toss the Brussels sprouts with the rendered bacon grease and the olive oil. Spread onto the prepared pan and sprinkle with salt and pepper. Roast for 35 to 40 minutes, tossing once or twice, until the Brussels sprouts are crisp and browned on the outside and tender on the inside.

Transfer to a large bowl or serving dish. Add the Balsamic vinegar and maple syrup and toss to coat. Just before serving sprinkle on the bacon, pecans and dried cranberries and give it a quick toss to mix everything together.