Coconut Pistachio Chicken and Rice

coconut pistachio chicken
I think this is another of those dishes that doesn’t look very beautiful, but tastes delicious… Originally from here, this dish takes only about 35 minutes to put together, and has great flavor. For those living in Japan, there are a few ingredients you may have to hunt down (coconut milk, green peas, and pistachios — check import stores and local supermarkets), but I think it’s worth it!

Ingredients (serves 4)
2 chicken breasts, cut into 5cm / 2-inch pieces
salt and pepper
1/4 cup flour
1 tbsp olive or vegetable oil
1 onion, minced
1-1/2 tsp garam masala
1 tsp salt
1-1/2 cups uncooked rice*
3 cloves garlic, minced
660mL (2-3/4 cups) chicken/vegetable broth
1 can (400mL / 14oz) coconut milk
1 cup green peas
1/2 cup pistachios, chopped

*Rice: I used short-grain Japanese rice and it turned out fine

Instructions
Sprinkle the chicken pieces lightly with salt and pepper, and coat them in the flour. Using a large frying pan, saute in the oil for a few minutes on each side until light brown. (They don’t need to be cooked through at this point.) Remove chicken to a plate.

In the same pan, add the minced onion, garam masala, and salt. Cook for about 5 minutes, until the onions soften. Stir frequently to make sure the spices don’t burn.

Add the rice, minced garlic, chicken or veggie broth, and coconut milk, and stir. Cover, and cook for 10 minutes. Stir occasionally, or the rice will stick to the bottom.

Add the chicken back into the rice, cover again, and cook for 10 more minutes. Continue to stir once in a while.

Finally, add the peas (you can add them frozen directly into the pan) and pistachios. Stir to combine (and warm the peas, if they’re frozen), and serve!

Advertisements

Hamburger or Hot Dog Rolls

IMG_7838
This recipe, originally from here, was very simple and made nice soft rolls. I tried both hamburger and hot dog roll shapes and they also worked great for some chicken sandwiches. I’ve made them with only white AP flour, and also with part whole wheat, and both were delicious. They also freeze well, so definitely give them a try!

Ingredients (makes 10 hamburger rolls or 16 hot dog rolls)
360mL (1-1/2 cups) warm water
3/4 tbsp yeast
2 tbsp sugar
2 tbsp vegetable oil
1 tsp salt
4 cups (520g) all-purpose flour (can substitute part whole wheat)

Instructions
Combine water, yeast, sugar, oil, salt, and 2 cups of the flour. Mix well.

Add the remaining 2 cups of flour a little at a time until the dough is firm enough to knead. Knead for about 5 minutes until smooth.

Place in a bowl, cover, and let rise in a warm place for about an hour, until double in size. Then punch down the dough and shape into rolls.

For hamburger rolls, use about 85g (3oz) of dough and roll into a sphere. Then press down on the baking sheet to flatten them slightly. Allow about 5cm / 2 inches of space in between so they don’t touch when they rise and bake.

For hot dog rolls, use 55g (2 oz) of dough and roll into a log shape. Place on the baking sheet, closer together than the hamburger rolls (about an inch apart). (They may seem small, but don’t forget they’ll rise quite a bit.)

Let the rolls rise again for about an hour.

Bake at 200C / 400F for 12-15 minutes, until lightly browned.

Asian Pulled Pork Wraps

asian pulled beef taco
This isn’t so much a new recipe as a compilation of a few recipes I’ve posted on here individually. I love the combination of flavors here, sweet and savory.

Ingredients
Flour Tortillas (make your own, or buy them — corn tortillas are fine too)
Asian Pulled Pork (you can make the same recipe with beef, like I did in the picture above!)
Sesame Coleslaw
Other toppings as desired: avocado, sour cream, green onion, and toasted sliced almonds are my favorites (sometimes sprouts too).

Instructions
There are no special rules about wraps! But here are a few guidelines. As far as the pulled pork goes, make sure you cook it until the liquid is pretty much gone, or it’ll make the wraps drippy.

You can also make the pork ahead of time and keep it in the fridge for a few days.

Chocolate Chip Cookies

IMG_7834I know there are lots of chocolate chip cookies out there, but this is my go-to recipe. I prefer cookies that are chewy in the middle, and maybe a bit crispy on the edges. This recipe is quick, easy, and consistently good. For those living in Japan, you can replace chocolate chips with chopped up chocolate bars.

Ingredients
150g (11 tbsp) butter
½ cup white sugar
2/3 cup dark brown sugar, packed
1 egg
2/3 tsp vanilla
2 cups all-purpose flour
½ tsp salt
½ tsp baking soda
1 cup chocolate chips (or chocolate chunks)

Instructions

Preheat oven to 180C (350F).

Cream butter and sugars. Add eggs, vanilla, flour, salt, and baking soda. Beat for three to four minutes (batter may be dry). Add chocolate chips.

Scoop dough out in 1-tablespoon balls. Place 2 inches (5cm) apart on the cookie sheet. Bake for 8-11 minutes. Don’t overbake!

Note: You can freeze the 1-tablespoon balls unbaked and then bake them straight from the freezer later. Just add a minute or two on the baking time.