rice noodles

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

Meanwhile - in Florida..........BBQ Floridian Style

Meanwhile – in Florida……….BBQ Floridian Style

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OK,  while you let this sink in, let’s move on to today’s featured dish :
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If  you are not used to VERY hot food, don’t try these noodles !
If you love bland and boring noodle dishes, don’t try these noodles !
If you don’t want to open your mind and taste buds to new sensations, don’t try these noodles !
But, if you love the sensation of flaming hot (spicy) food and the incomparable mouthfeel you get when the pain of the first few spicy bites subside, to be replaced by the warm, slight numbness which can only be achieved by eating large numbers of chilies, then this dish is for you. (Think Szechuan hot pot)
While I don’t eat VERY spicy food as often as I used to, once in a while I need my fix, and today was the time to get it. 🙂
A wonderful dinner, a full belly and clear sinuses – another great and very enjoyable evening !
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Bon Appétit !   Life is Good !
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Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

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Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

 

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Braised Teriyaki Chicken With Spicy Rice Sticks

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Braised  teriyaki chicken tastes more intense of teriyaki sauce than grilled or sautéed teriyaki chicken, because the braising process allows the sauce to penetrate the meat much better than marinating and then grilling or sauteing would.
However, if you only like your chicken skin crisp, this preparation might not be for you. But if on the other hand you do like the texture of a braised chicken skin (think  coq au vin  as a reference) and if you love the braising liquid/sauce from a well-seasoned braised dish (again, think of the great sauce a coq au vin will provide), this  “Braised Teriyaki Chicken With Spicy Rice Sticks” will make you happy. The additional sauce from the chicken provides a wonderful coating to the already flavorful rice sticks.
Superb food, achieved with small effort and in little time. Life is Good !
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Bon Appétit !   Life is Good !
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Click here for more  Teriyaki Dishes  on  ChefsOpinion
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Click here for Coq Au Vin  on  ChefsOpinion
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BraisedTeriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

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Braised Teriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

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BraisedTeriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Bone-In Rib Eye & Pasta In Peanut Sauce

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Since  I am on a set meal plan for the time being, I am cooking a lot of goodies like this one for my very appreciative neighbor who, together with his wife and kid, loves good food but is (not yet) very successful in the kitchen, although this starts to change a bit since I am guiding him/them whenever I have the time 🙂
(I taste all of what I cook for them, but I can not eat any of it) 😦
This one was a great hit, especially the pasta . I had spaghetti in my larder and used those, but if you want the dish to be a bit more Asian in appearance, you might want to use cellophane/ or rice-noodles instead.
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Bon Appetit !   Life is Good !
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Bone-In Rib Eye & Pasta In  Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

Bone-In Rib Eye & Pasta In Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

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Bone-In Rib Eye & Pasta In  Peanut Sauce

Bone-In Rib Eye & Pasta In Peanut Sauce

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Preparation:
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Chili-Pork Rice Sticks

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If  this dish looks too spicy for you – relax 🙂
– The amount of chilies you can see in the pictures are good for my personal palette, but you should add the type (heat level) and quantity you prefer. I suggest you add chilies which are slightly milder than you can tolerate, so that you can add more of them and get that rich, fruity capsicum taste which you can only get by biting into a whole, fried or sauteed chili.
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Bon Appetit !   Life is Good !
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Chili-Pork Rice Sticks

Chili-Pork Rice Sticks

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Chili-Pork Rice Sticks

Chili-Pork Rice Sticks

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Spicy Octopus And Rice Noodles In Peanut Sauce

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Yesterday,  on my way home from work , I told myself that under no circumstance will I cook and clean up the kitchen, I was just too tired and a bit under the weather.
So, while driving along university drive and contemplating where to stop for a bite or some take out, evaluating the choices a I checked out the restaurants along the way, I crossed off one after the other, knowing that none of them would be able to satisfy my craving for real, good, tasty food for a decent price. Eventually, as I drove by my favorite Asian Market, I made a quick stop to buy some octopus sashimi. I was not sure at this point what I would prepare with it, but I usually have enough stuff at home to fix a couple of good meals. When I got home, rice noodles, peanut butter, soy sauce, garlic paste, grated ginger, chili oil, sesame oil, red chilies, green peppers and onions were the usual suspects.  Together with the octopus they became a great and perfect dinner.
As usual, more often than not, if I want to eat exactly what I want, I have to prep it myself (and clean up the kitchen afterward 😦  ).
But as always, it was well worth the time and effort and I’ve saved a bunch of good dollars doing it 🙂
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Bon Appetit !   Life is Good !
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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Preparation :
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mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

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season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

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saute onion, green peppers and red chilies in garlic oil

saute onion, green peppers and red chilies in garlic oil

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add rice noodles which you had soaked in warm water for 10 minutes then drained, add a small amount of  soy sauce and water, cook until liquid has evaporated

add rice noodles which were soaked in warm water for 10 minutes, then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

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put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

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add peanut sauce, mix well

add peanut sauce, mix well

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stir fry for another minute, check / adjust seasoning

stir fry for another minute, check / adjust seasoning

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plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Pork Ribs & Rice Noodles Soup

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I was  tempted to call this dish  “Kluay Teaw Moo Toon”, but then I remembered that Mirandi of the “High Heel Gourmet is coming by at ChefsOpinion sometimes and how fierce she is about authentic Thai  recipes. (I REALLY don’t want to get her mad 🙂
All jokes aside, this dish is  definitely Thai inspired. Fragrant, light, bright, tasty. I hope that recipes like this will inspire my readers to understand the philosophy of cooking as I see it :
Take a look at good stuff, feel inspired by it, learn from it, do your own spin on it. Just make sure you call it “inspired by” or “in the style of”. But then again, if the shoe fit’s……
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 Kluay Teaw Moo Toon (Variation Of A Thai Pork Spareribs Noodle Soup)

“Kluay Teaw Moo Toon”
( “Variation Of A Thai Pork Spareribs Noodle Soup” )

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Ingredients :

Pork ribs,   blanched  (for a clear stock)
Rice noodles,  soaked
Bok choy,   substitute with other green vegetable if you prefer, I used brocoli
Bean sprouts,   (I prefer the crunch and tasteof raw onion julienne)
Cinnamon stick,
Star anise,
Coriander,   crushed
Garlic paste,
Cilantro stems,   Thais normally use cilantro root but I can’t get it around here
Cilantro leaf’s,   coarsely chopped
Soy sauce,
Sugar,
Kosher salt,
Cayenne pepper,
Onion,   peeled, quartered
Ginger,   grated
Pork stock,  substitute with vegetable stock if you prefer
Peanut oil,

Method :

Saute ribs in peanut oil until lightly browned. Add garlic, ginger , star anis , coriander and onion and saute until fragrant. Add stock and cilantro stems (roots if you can get hold of them) and simmer until ribs are tender but not falling apart, about 2 to 3 hours. Remove ribs and set aside. Adjust seasoning. Strain stock. To serve, place noodles, ribs and vegetables in a serving bowl. Top with boiling hot stock. Sprinkle with cilantro and onion julienne. Serve with soy sauce, chili sauce and fried shallots.
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Bon Appetit !   Life is Good !

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” Stir Fried Rice Noodles, Gizzards & Vegetables “


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Last Night’s dinner.
Once in a while I need a gizzard fix 🙂
Bon Appetit ! Life is Good !
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To watch the video, click HERE
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