Arbuz's Kitchen

 photo credit: http://www.epicurious.com

original recipe: http://www.epicurious.com/recipes/food/views/Grilled-Halibut-Eggplant-and-Baby-Bok-Choy-with-Korean-Barbecue-Sauce-235590

Ingredients:

Instructions:

Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.

Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

 photo credit: http://www.davidlebovitz.com

Ingredients:

Instructions:

1. In a large skillet or Dutch oven, heat half of the coconut milk and reduce it by about half. Add the curry paste and cook it another minute, stirring constantly to meld the flavors.

2. Add the rest of the coconut milk, the chicken stock, sweet potatoes, galangal, and shrimp paste. Trim off the top one-third of the lemongrass (the very white part can be discarded) and cut the lower parts crosswise into two batons, then crush them under the side of a cleaver or with a rolling pin and add them.

3. Bring the mixture to a low boil and simmer for five minutes. Add the eggplants and cook for another three minutes.

4. Stir in the pieces of chicken breast, and chiles, and simmer until the chicken and vegetables are cooked through. Add the pineapple and simmer another minute, then stir in the basil leaves and serve.

Serving: Curry is best served with rice, to balance the heat. Be sure to advise guests not to eat the pieces of galangal or lemongrass, which remain resolutely firm.

Garnishes could include additional sliced chiles, lime wedges, or a few wisps of cilantro leaves.

Variation: To make pork curry, simmer 1 3/4 pounds (800 g) of cubed pork shoulder in salted water with a small onion halved and a few cloves or star anise, until tender, 1 to 1 1/2 hours. Then add the pork instead of the chicken to the curry and use the braising liquid in lieu of the stock called for in the recipe.

*Thai coconut milk comes in various sizes depending on where you live and by brand. You can use one can or carton, which weighs in at 13-16 ounces.

**Some Thai cooks roast the dried shrimp paste in a 400ºF (200ºC) oven, wrapped in foil, for about ten minutes. I did that the subsequent times I’ve made this and don’t know if it made all that much of a difference, but I now do it as a rule.

original recipe: http://blogchef.net/asian-grilled-chicken-recipe/

Ingredients:

Instructions:

Step 1: In a shallow dish whisk together soy sauce, sesame oil, honey, ginger root, and garlic. Place chicken breast halves into the dish. Set aside to marinate for 15 minutes.

Step 2: Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Drain the marinade from the chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.

Step 3: Place chicken breasts onto the grill and cook for 6 to 8 minutes per side, or until the juices run clear and the chicken is fully cooked (the internal temperature has reached 165 degrees). Baste the chicken frequently on both sides with the remaining marinade while grilling. The chicken will turn a golden brown color.

(Makes 4 Servings)

original recipe: http://www.partial-ingredients.com/archives/3510

Ingredients:

Instructions:

- Mix together the ginger, lemon juice, soy sauce, garlic, sesame oil, sugar, pear, and onion in a bowl.

- In a plastic bag or pan pour the marinade over the beef. Let sit in the refrigerator for an hour or two.

- Mean while, prepare the cilantro lime salsa and add the chopped green onion.

- On a saute pan, heat the oil until the pan is hot. Add the beef and saute for 2-3 minutes on each side or until medium rare.

- Let the meat rest for 5 minutes, then slice against the grain.

- Place the beef on the tacos and pour the soy sesame dressing over the beef and top with tomatoes and salsa.

Ingredients:

Directions:

Mix all together.