Tamarind Spiced Meatballs

Tamarind Spiced Meatballs

December 2018, my husband I went to Cambodia to learn more firsthand history about the tragic time under the Khmer Rouge. Angkor Wat was also a reason we went. The food - meh - sure it might be good, but that wasn’t why Cambodia was on my bucket list. I was so wrong! While moved by all the reasons I went, I have spent the months since I returned looking for Khmer food! No luck - not even in Tokyo! So I’ve ordered cookbooks and ingredients liked dried lemon grass and prahok paste online to recreate the fantastic flavors of Cambodia, but it’s not come together as I wished until our base commissary started to carry Zas seasoning. I was pushing the cart, looking for who knows what - and a NEW display caught my eye. (New items in the commissary are flashy like gold!) I bought one and thought what could I make?

Naturally with a seasoning blend, you must try it - dip a little spoonful out and taste it on your tongue. But I found myself tasting again. And again. And again. The flavors danced on my tongue the way our meals in Siem Reap did - with a different tantalized taste bud wherever the spice hit. So my mind started turning - what could I make???

Well, my middle school 8th grade team have a lunch prep rotation and I often make meatballs - prepare ahead and warm in the crockpot. So off I concocted - tamarind meatballs.

Now, keep in mind - I’m the ELA teacher and math is not my forte, which also seeps into my cooking skills. I literally don’t measure when I cook - so this is a best guess.


Ingredients:

ground chicken, pork & beef (local market)
Worcestershire (¼ C or more)
Celery - one large Japanese stalk - finely diced and sautéed till translucent but still crunchy (5 minutes in evoo)
Bunch coriander/cilantro finely chopped - stalks and leaves
Panko bread crumbs (eyeball it based on how much meat purchased)
Garlic - heaping spoonful
Chives
Splash lime
Egg
A big palmful of Zas - with more to add to each meatball

Heat a skillet with EVOO and form your test meatball. Brown for about 7 minutes then transfer to a preheated 350 degree oven. Bake for 15 minutes (depending on size of meatball).

Adjust seasoning - to taste.

When I am ready to make the bunch of meatballs, I pour the tamarind into a bowl so I can ensure each meatball gets its own zest of flavoring.

Brown and bake and serve - or store in the refrigerator and warm in the crockpot the following day.

Crock pot Chicken Piccata

Currently, I'm a part of a thirty day challenge! Do something every day for thirty days and it becomes a habit! I committed to writing daily! Goal is to actually write some fiction... but inspiration wanes so I will have to do my blogging in the meantime.

Hence, I'm blogging this recipe without pictures! I will have to insert the pics the next time I make this. Because make it, I will! It was fabulous!!! I mean really fantastic! I have made chicken piccata many times. I usually use white meat tenderloins and saute in a lemon caper sauce, but this recipe transformed the dish so that every single bite of chicken was bursting with lemony, buttery yumminess!

Tools Needed:
* Crock Pot
* Kitchen Shears
* Crock Pot Liner (if you don't like to do the dishes)

Ingredients:
* Boneless, skinless chicken thighs
* Flour
* 1/2 onion, sliced
* 1/4 C capers, drained
* 2 cloves garlic, minced
* 1/3 C Sauvignon Blanc wine
* 2 fresh lemons (no bottled juice)
* 2 TBsp melted butter
* 1 TBsp olive oil


First, you will need one package of boneless, skinless dark meat chicken thighs. Using kitchen shears, cut your meat into thin strips. Salt your meat with garlic salt. Add flour to a freezer bag and toss to coat. Spray your crock pot (hopefully shielded with the liner that you can toss when done).

Now, slice your onion, mince that garlic, drain the capers, measure your wine and olive oil, melt your butter, and juice those lemons. Zest a wee bit from the lemon as well. Mix your "sauce" together and pour over your chicken. Cook on low for 6 - 7 hours.

Serve over rice or noodles. I like the Lipton garlic noodles. Top with some fresh Parmesan. Delicious!!!!!

(Pics to come!)

Philly Cheese-steak Sandwich

Last summer, we stopped in Philly on our travels back home after a summer in the States. My husband had done his undergrad and grad school in New Jersey, so year ago, he spent many a weekend heading to Philly for concerts, ballgames, and cheese steaks. So naturally, he wanted to take me to his favorite spots. His number one: Pat's King of Steaks! 

Now, I always thought of a cheese steak sandwich as being meat with flavors so-overpowered by the green pepper then topped with some provolone cheese served on a soggy bun. In other words, I never found the sandwich to be appealing, perhaps because it was this mall version that stood out in my mind. But I am one to try new things, so we stood in line to try this famous hoagie, and well... it's pretty darn good! No peppers and Cheez-Whiz??? Yep! I'll take another!

So here we are back in Japan... far, far from a sandwich of this sort. But I knew the main ingredients, so I tried to create my own. This is what I came up with and the family loves it!

Ingredients:

* Steak - I like to pay for the good cut, so I bought filet, but then added more meat from the market. My suggestion would be one steak for each person dining.

* Onion - onion cooks well in the crock pot and adds flavor

* Garlic (minced from the jar or fresh)

* Italian dressing seasoning pack

* Worcestershire

* Broth (beef or chicken)

* Cheez-Whiz (oh yah!)

* Buns

Instructions: 

* Line your crockpot with the slow-cooker bag (best invention ever!). 

* Pour one cup of broth into the base of your crockpot; add two cloves garlic and 2 TBsp Worcestershire.

* Slice your meat... thin

* Slice onions

* Add to crockpot

* Cover with the Italian Season packet

* Heat on low, stirring occasionally for about 4 hours. When you find that the meat is cooked to your liking, turn setting to "keep warm" 

When everyone is hungry and ready to eat, you will want to make the meat smaller and drain the broth so that you avoid soggy rolls. My suggestion is to scoop the meat into a colander places over a larger bowl. Cut the meat to the size desired using kitchen sheers. 

When first removed

After cutting

After making your meat bite-sized for sandwiches, return it to the crockpot to warm while you heat up the Cheez-Whiz. Microwave is fine. Slice your bread and top with your meat and heated and cheese! Enjoy!

Rock Crock Sausage Pasta

I'm writing this blog post for me because I want to remember how to make this amazing dish! I stumbled upon a recipe for this last fall, but when I tried it again in spring, the recipe I found on Pinterest just did not work! But tonight's dinner did! And I want to make it again and again.

Ingredients and instructions:

Pampered Chef Rock Crock!!!!!!

Step 1:

1/2 pkg of Johnsonville Ground Italian Sausage (mild)

3 cloves of garlic, minced

Add sausage to the rock crock and cook on low on your stove for about 6 minutes. Stir to break up the meat. Add the garlic for another minute or so. 

Step 2:

Measure the following:

3 Cups chicken broth

1 jar of marinara (12 oz)

2.5 cups of medium size pasta shells

Add the broth, marinara and shells to the sausage mix. Cover and bring to a boil. Meanwhile, start your broiler. After the shell mixture comes to a boil, reduce heat to low and set a timer for 9 minutes. Stir your pasta mixture occasionally.

Step 3:

Make a crumb topping. I chose to crush a bag of croutons from my local grocery store and mix with some Parmesan. Set aside. 

Step 4:

Cream cheese (8 oz)

Your pasta should be "al dente" after your nine minutes, so then add the cream cheese. (8 oz). My video is not very exciting, but you can see the bubbling meal as we put in the final ingredient and stir it together before putting this dish in the broiler for 5 minutes. Top with your crumb mixture and toast another minute or two. 

The final product: Check this out!!!!!

Verdict: Seriously... this dish is so good. I have not made many pasta dishes where I didn't pre-boil and set aside the pasta before mixing with the sauce. But this dish has me second guessing those years of water cooked pasta. 

Appetizers Galore

My Aunt Carlen came to visit this afternoon. Whenever I am in town, we usually stop by her house near Orlando at some point or another and she always has this amazing spread out... My Aunt Carlen prepares the best brunches and appetizers and everything is always so classy and perfectly put together on beautiful plating. So today, I tried to follow in her footsteps and serve her some delicious appetizer snacks.

Antipasto Bowls:

Who doesn't like an edible bowl? And one that is made of meat???? Well, if you have salami, a cupcake tray and some Italian fixings, you can throw this together easily.

You can make this as simple (or not) as you like it. I chose to marinate the tomatoes in the Balsamic and then set aside. I cleaned the asparagus, diced the cheese and made thin strips of basil. Then I made the salami bowls.

Simply place the salami into the cupcake tray and form a little bowl. There is no reason to spray the pan because the salami will produce enough grease to avoid sticking. Place your tray in a pre-heated (350 degree) oven and let it cook for 7 - 10 minutes. Watch that it doesn't burn.

Remove your bowls and allow them to cool. Then fill them with your Italian fillings. Customize! It's delicious, eye-pleasing, and fun.

Check out those meaty bowls!

Crab Ragoons:

I make crab Rangoon in wonton when I am at home in Japan. Wonton wrappers seem to be easy to find. I must not have know where to look at Publix, so I ended up Phyllo pre-made shells. Oh... Score!!!! Now this is a recipe I just made on the fly and really didn't think to chronicle. I wasn't sure how it would turn out. In fact, I had a script prepared when they turned out horribly.

I did not need the script. They were the hit.

Ingredients:

1 block of cream cheese
1 bag of faux crab sold in the seafood section
2 TBsp garlic salt
Handful of chives
Phyllo cups (I am soooo going to miss these babies when I go back to Japan)

I mixed together the first four ingredients and spooned it into the Phyllo cups, then baked them for 15 minutes in the same 350 degree oven that my antipasto bowls had just warmed in.

Finally, I threw together a few more ingredients to make some mini cheese balls. Another box of cream cheese, some prepared pimento and cheese, a handful of chives... then rolled them in some bacon. A pretzel became the serving device and crackers were set out to compliment. 

If you're wondering about the white cupcake holders in the back, that is simply kielbasa warmed and placed in a bowl of sauerkraut.

So, yes... this was a super simple spread and everyone enjoyed. I was glad to please my Aunt with an eye-pleasing, tasty appetizer spread as she so often creates for me.

Chicken Parm and then some...

Let's start this blog post with this fun fact... I'm in Florida for the summer, so time spent in the kitchen is 100 times easier (and prettier) than the days spent in my Japanese kitchen. So, know that these are still my photos, but this is my Mom's granite kitchen counters. I haven't moved! 

With that said, I am indeed visiting my Mom for the summer months and she has a list of favorite items for me to cook. One is chicken Parmesan. Before heading to Publix to buy my ingredients, I had to check what she had and I found two items of interest... a container of fresh Pecorino Romano cheese and a packet of Tuscan Farmhouse Blend with Sea Salt. My wheels started churning... how could I doctor up my already delicious meal with these two gems? Insert my new summer staple ingredients and the meal transformed:

Normally, I make my breading with Italian flavored bread crumbs, shaker parm, and a sprinkle of Good Season's Italian salad dressing spice. Well, today, I used these finds instead, and it was so super good that I've been using the mixture in so many ways! First, let's look at the chicken.

When looking at your coating, consider your salty preference. I used about 1/4 C of bread crumbs along with a TBsp of the cheese and 1/2 TBsp of the herb mixture per chicken breast. I mixed my breading, added flour to the plate (separate... not mixed with the breading), and then made an egg bath (whisked an egg in a bowl). It looks like this:

Start a frying pan of olive oil (just a bit... maybe 1/4 C) on the stove. Pre-heat your oven to 375. Then dust your chicken in the flour, dip in the bath, and coat generously with your breading. As long as the oil is hot, you may gently place it in the pan and brown each side. Watch it carefully. You won't want to cook it in the pan... just get it crispy.

After you have crisped up your chicken, the tedious part is over. Put it in a baking dish (sprayed with olive oil) and cook it for about 10 minutes and then check. It's so important to keep an eye on your chicken because you can't undo overcooking! Once it appears to be mostly done, you will top it with your favorite tomato sauce and, of course, mozzarella cheese and return your dish to the oven for its final five minutes. If your chicken breasts are bigger, you will want to cut them in half if the middle isn't cooking quite evenly enough.

I served this dish with zucchini slices and a pasta and you guessed it!!!! I used the cheese/herb mixture as the seasoning for the veggies and as a topper on the pasta and (again) on the chicken. This stuff is so good!

How might you get this herb mix? Well, I think my friends in America and abroad can enjoy this just as easily. This mix is made by the Salt Sisters and you may order the mix online at Salt Sisters Online. I have linked to the Tuscan blend, but there are so many other items! Dips, rubs... even drink mixes!!!!!! I will be putting in a serious order while I am visiting the states this summer, and those salts are coming home in my suitcase with me. This took my very awesome chicken parm to a new level.

And wait till you see how I've used this herb blend in my other recipes this summer. It doesn't stop here.

Silky Shrimp Bisque

This recipe is adapted from Tyler Florence's Ultimate Shrimp Bisque which can be accessed from the Food Network site. Living in Japan, I simply have to adapt most all recipes for what ingredients that I can access, but with this one, I got pretty lucky.

 - Shell-on Shrimp (about 1.5 pounds)
- 1 orange
- Olive oil
- 3 TBsp unsalted butter
- 2 leeks (trimmed and cleaned)
- onion (halved)
- Carrot (peeled and chunked)
- 3 fresh thyme leaves
- 2 TBsp tomato paste
- 1/4 cognac (that's all I can get here... but maybe you can find brandy)
- 3 TBsp flour
- 4 C heavy cream
- salt, pepper and seasonings of your choice - I use some Pampered Chef Three onion and I do go a bit heavy on the salt, as I feel it's needed.

For the shrimp:
- damp skewers, Old Bay Bay, Paprika

Garnish: Chives and parsley and orange zest

OK, this soup is a bit labor intensive, but is worth it. Use the extra shrimp to make this a complete meal and add some fresh bread and a hearty salad, and you've got a fancy meal to serve to guests.

First set of your time... peeling the shrimp. I was able to buy a bag of frozen shrimp that were already deveined, so that does save you some time. Separate the shrimp from the shells and set aside.

Now you're going to make a roux that really will look pretty bad, but you're not going to end up using those chunks of veggies and shrimp peels in the actual soup, so just bear with it.

Add the olive oil and butter to a large stock pan. Add in the shrimp shells and the chunked veggies (onion, carrots, leeks, thyme and the 2 TBsp of paste). Saute for about 10 minutes. Like I said, it doesn't look pretty.

Remove the pot from the heat and pour in the cognac,and then add the flour, stirring for about 2 minutes. Now cover with water, 2 to 3 cups ensuring you have all the chunks from the pan. Add the heavy cream (4C) and simmer on low, stirring occasionally. You can actually leave it on the stove while you prepare your salad, bread and wait for your guests to arrive.

This pot will soon be drained so that only the flavored cream remains

Once you're ready for the final stage of the soup, you will need another big pot and a large strainer. I need help when doing this, but it can be done alone. Strain all those chunks and shells; you are just left with the heavy cream bisque. Leave it on the stove top and return to heat when you're ready to serve.

Now, I like to use the extra shrimp to make this a meal. I skewered the shrimp and then seasoned with paprika and Old Bay Seasoning. I cooked them in the oven for about 5 minutes (depending on the size and what sort of oven you have). I think the skewers add a nice touch to the presentation and make the meal just that much more hearty.

While you are making the skewers, don't forget to season the rest of the shrimp and then toss in with the bisque, heat so they cook (about 5 minutes as well). Check for seasoning... I really go heavy on the salt at this point.

Zest your orange and serve your silky bisque topped with some zest, chives and/or parsley (and those skewers if you have the serving dishes to accommodate).

Carrabbas' Beef Filet with Blue Cheese Sauce

Last night I made a copycat Carrabbas recipe and man was it good. Never before had I eaten a steak with a blue cheese sauce that was quite as delectable and flavorful! Couple it with an amazing salad and Japanese seasonal corn, this is an absolute perfect dinner to serve to company.

First, ensure that you have a good cut of meat. I like filet... thick, boneless and very little fat. I gave it a rub of the following seasonings:

- kosher salt
- white and black pepper
- Pampered Chef Three Onion Rub
- Hungarian Paprika (which I just happened to get in Budapest)
- Garlic Salt

But, I would imagine that any of your favorite combinations of seasonings would work just as well. (Just remember that the blue cheese is going to need to mesh with your flavors).

I used a copycat grill baste after applying the rub which called for:
-  2 TBsp of melted  butter in a sauce pan
- diced onions and minced garlic, cooked till tender (about 4 minutes).
- whisk in 2 TBsp flour
- add a  sprinkle of lemon juice,
- 1/4 C red wine vinegar,
- 1 TBsp of Dijon,
- and 1 1/2 TBsp sugar

After the rub and brushing your meat with your grill baste, grill it to your desired temperature. We managed a perfect medium rare.

Notice those wrapped corn on the cob? Yes, corn is in season in Japan and if you live here, you should get a few ears to eat each day. It's like candy. And for those in the states who wonder why I get excited about vegetables and fruits at different times of the year, it's because Japan only sells produce when it at its peak... so corn is here for about three months, and then we have to wait until next June to enjoy this tasty treat.

But back to the steaks...

The Blue Cheese Sauce:

This is the most important part of the meal... I mean, anyone can make a great steak and baste it with a flavorful oil, but I would not have imagined this combination! The ingredients are:

- 1/2 C heavy cream
- 3/4 C blue cheese
- 1/2 C mascarpone
- splash of lemon
- salt & pepper

Mix it all together and serve on the steaks, or as I did: on the side for easy dipping. Oh, it was sooooo delicious. Too bad I was full (as usual) and only nibbled, but my husband was happy to help. This was a no-leftover meal!

So as I said, this is perfect for company and not really that difficult (depending on if you want to make the copycat baste). I'm going to branch out with this blue cheese sauce.... it was so heavenly, I could imagine using it with sooooo many other dishes. I do believe that mascarpone, heavy cream, and blue cheese will be a new staple in the fridge.... And hopefully I'll come up with some new ways to celebrate these flavors.

Now I need to go to Carrabbas when I soon visit the states and test if their steak and blue cheese is as good as the copycats on-line.

Perfect Elegant Stuffed Chicken

I love cooking chicken at home, partially because I think my chicken tastes better than restaurants who often overcook their chicken. One of my favorite methods is breading, browning, and stuffing the chicken, so when I found Boursin cheese spread in the Aeon market, I remembered seeing a Rachel Ray episode and thought I'd give it a try with my own flair.

First... it's best to have a good, thick cut of chicken breast. For me, that's Zushi's Toriichi yakatori stand (raw and cooked as well).( -- Check it out Yelp if you live in the Yokohama/Zushi area). While it's a twenty-five minute train hike to my favorite chicken butcher, the difference in an organic chicken breast versus the frozen and shipped across the Pacific chicken is quite obvious. However, any good size chicken breast can be turned into an elegant dinner creation.

While I will chronicle the Boursin/prosciutto stuffed chicken, there are so many ways that you can stuff your chicken... I'll share some ideas at the end.

First, have the following ingredients on hand, then you can whip this meal up when company is unexpected.
- Flavored bread crumbs
- Shaker Parmesan
- Seasonings (such as garlic salt or Pampered Chef Onion mix)
- Butter
- Chicken
- Olive oil

Slice your raw chicken in the center, creating a pocket for your whatever you choose to stuff it with. Mix your dry ingredients and melt your butter. Prepare a pan of olive oil... maybe 4 TBsp. I have a gas stove, so I only keep my stove on low. But you know your stove.

Dip those raw breasts in the butter and then coat in your flavored crumb mixture and brown each chicken breast for about 10- 14 minutes total (depending on how large they are).

While my chicken breasts were getting crispy and flavorful, I was making my stuffing. I used the prosciutto to wrap a TBsp or 2 of the creamy Boursin. Then before putting the chicken into the oven, I placed my wrapped packets of flavor into the pocket created before frying.

Stuff before baking

Finishing the chicken

The chicken still needs a few minutes to fully cook, so preheat your oven to 350 and then put your meal in for about 10 minutes. Cut your chicken periodically to check to see if it's done. Remember, chicken only needs to cook to 165 and if you overcook, that elegant chicken is in the past. You can always put the chicken back in, but you can't remove the time if it overcooks.

Other ideas for stuffing would be
- Swiss cheese wrapped in ham (cordon bleu)
- Steamed broccoli and cheese (I've used Laughing Cow with this method)
- Provolone wrapped in Deli pepperoni or salami... Use the Italian dressing seasoning in your breading)

Rock Star Mac-N-Cheese

Prior to last night's dinner, I thought I already possessed the best-ever macaroni and cheese recipe: my Mom's Thick-n-Rich Mac-n-Cheese. While that dish is nothing short of delicious, I have found a recipe that trumped it (ugh, just using the word).  I did have the recipe for the ultimate mac-n-cheese in a book on my bookshelf, but had not attempted Anne Burrell's version.  While I am sure to stick with my Thick and Rich Mac-n-Cheese on occasion, I was so impressed with this Rockin' mac-n-cheese that I quickly signed up to bring a side for my son's baseball banquet. I can't wait to sneak this dish onto the table and listen to the chatter. It's just THAT GOOD.

I must have had a paperclip on page 141 of  Anne Burrell's fabulous cookbook: Cook Like a Rockstar since purchasing the book, but it took me four years to actually try. See, my husband went to Amsterdam and brought me back my favorite food souvenir: CHEESE! So I'm going through all these deliciously cheesy recipes to use my gifts... so page 141 was on the list, and I am oh-so-glad!

Aside from the Fontina cheese, I followed the recipe pretty much to a T. Note my Baby Gouda from the Netherlands...

I didn't measure my cheese, but it's suggested to use 2 cups of cheddar, 2 cups of Fontina (or Gouda) and 1 cup of the Parmigiano. I may have used more, and I made certain to reserve a handful to top the macaroni and cheese before baking. 

Aside from the all-important cheese, you'll need:

- bacon (about 6 slices)                               - 1/2 C all-purpose flour

- 3 TBsp unsalted butter                              - 4 C whole milk

- 1 yellow onion, diced                                - 1 pound pasta (shells or short tubes)

- Kosher or sea salt                                      - 1/4 C Dijon mustard

- Tabasco to taste

Alright, let's cook!

Boil your slightly salted water and add the pasta when the water comes to a boil. Cook according to package directions. Drain and set aside.

In a large pan, crisp up your bacon and remove to a napkin'd-plate, but do NOT discard the bacon grease. I chose to sop up a bit with a paper towel, but I might not next time.  --- Don't forget to crumble your bacon when it has cooled.

In the same pan, add the butter and soften the onion, maybe 5 minutes. Slowly add the flour and stir constantly before adding the milk. Whisk it till it's super creamy. Add the cheeses and the mustard and whatever amount of hot sauce that you prefer. 

Then add in your cooked pasta and the crumbled bacon. Anne Burrell says that you can eat it straight from the pan (and I did taste some and it totally works!) But she also writes that you can make it warm and bubbly in the oven. I chose to make individual bowls and warm in the oven for about 10 minutes. Of course, I topped it with some of the reserved cheese mixture. 

After a few minutes, my individual sides of Rock Star Mac-N-Cheese were  bubbly, ready to eat and fabulously delicious. I served this gem with my Chili's inspired BBQ chicken which I will blog one of these days. 

Enjoy!!!! This is my new go-to Mac-n-Cheese. It's absolutely perfect!

Oh, the meatballs

My Nana made the best meatballs... Funny, Nana was Polish, but she made a mean Italian meatball. I have modified the recipe with spices and cheeses, but I think the key ingredients are the two things I measure: 3/4 C milk and 2 eggs. I attempt to use as close to 1lb of ground beef, but that is not as calculated as my eggs and milk. (And those who know me know I don't measure.... Usually).

You'll need the following: (or a variety of spices you prefer).

- Bread crumbs
- Parmesan cheese (yes, the powder, and mix it with the meat and spices)
- Basil
- Onion salt (I use the Pampered Chef Onion dip)
- Garlic salt
- Sea salt
- Two jars of sauce, or homemade if you prefer

Mix your meat, spices, eggs and milk...

It may not look pretty, but it will become something so tasty!

Then add the breadcrumbs, ensuring you create a consistency thick enough to keep the meatballs together. 1 Cup or slightly more.

Why, you ask, would anyone mix their meatballs in a saucepan????? Clearly because I live in Japan and don't have a dishwasher! The first time I cooked meatballs in my quirky Japanese house, I felt like I'd been a fool for all those dishwasher spoiled years. Why not prep in the pot you're going to cook in????

As you prep a meatball, set aside.  Notice the meatballs are stacked in my meat trays and the milk & egg bowl? (Less dishes, ladies and gentlemen).


Layer the bottom of the pan with sauce. Add your prepared meatballs to the sauce pan, cover with remaining sauce and cook on low for an hour or until done. The gas stove requires much more attention than an electronic stove top.

A huge tip for my Japan residing friends. Do NOT buy the commissary meat to make meatballs. If ever you want to highlight ground beef as your entrée, buy off base.

Meatballs

Enjoy!

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Pho Ga

Pho is a party in ones mouth... You may make it as spicy (using sriacha), sweet (using hoisin) as you wish... or just "settle" for the amazing flavors that come with the broth.  Whatever you choose, the whole chicken broth coupled with the fresh ginger, cinnamon, onion and star anise mixture will make an amazing dish to share with friends.  Don't forget the toppings!

Pho seems daunting, right?  However, it's not as scary, but you do need to get dirty! The big secret is this: the Pho Ga bouillon. 

Here in Yokosuka, bouillon can be purchased in an International Market, such as the basement of More's at Chuo Station. In America, this magic pack can be found for extremely cheap at any Asian market. I use all four cubes in my base.  

Now you must invest a lot of time and care... because you must skin that chicken. Get as much fat off the chicken as you can so your broth is pure.

I thought I took a picture of the items needed, but apparently that photo did not transfer. So, I'll try to visualize with words.

You will need
- a ginger root.  Peel it. Pierce it. Wrap it in foil and    bake in the oven for 10 minutes at 350. 

- Four cinnamon sticks

- Half an onion, sliced and diced

- Rub that chicken with Chinese Five Spice, and add water to cover. Yes, I know that the chicken doesn't look all that hot! But it will! Just wait!

Simmer the chicken on low for an hour +.  Skim the fat while cooking.

When the chicken is done, continue to simmer the broth.  Carve the chicken, set aside, boil your noodles (whatever you prefer... Linguine, angel hair.... It's up to you) and prepare the toppings.

Yah, that chicken looks sad, but just wait...

Decorate your Pho as you see fit... Enjoy!

And that's pho'king good!