Beef Panang Curry

I know, I know, I already posted a beef panang curry recipe (here). I wouldn't have posted this meal except that I tried something a little bit novel, at least for me, and it turned out spectacularly.


Here's how it went down: I took a pack of beef stew meat out of my freezer on Sunday so that I could make chili on Monday. Monday, I got home from work and headed directly to the store to get the ingredients I needed for the chili. I was planning on making my regular chili recipe, a recipe I basically know by heart. I got home from the store and realized I forgot two key ingredients: onion and beer. 


Loyal readers, you know I have a busy life. When I get home from work, I am tired. Going to the store once is an ordeal, and twice is impossible. I was left with two options: make something different with the stew meat or make chili another night, but I have plans for Tuesday and Thursday evenings, and am likely leaving for Chicago on Friday evening. I don't want to make chili on Wednesday if that's the only night I'm home to eat it. So I had to figure out something else to make.


Whenever I don't know what to make with a certain ingredient I google "[whatever ingredient] martha stewart recipe" and on the rare chance I don't quickly find something that looks good, I will google "[whatever ingredient] recipe".  Martha failed me this time, but one of the first recipes I found with "beef stew meat recipe" was for beef panang.  Beef panang with stew meat?!? you say? I KNOW. But check this out:


~1 pound beef stew meat, trimmed and cut into 1 inch cubes
1 Tbsp vegetable oil
~2 Tbsp panang curry paste
1 can coconut milk
~1 Tbsp fish sauce
~1 Tbsp shaved palm sugar (or brown sugar)
1 green bell pepper, cut into chunks
Some basil leaves


1. Bring a pot of salted water to a boil, add the beef, reduce heat so that the water is simmering, and cook the beef for about an hour and a half, until the meat is tender.  Drain the meat*, and put aside.


2. Heat the vegetable oil in whatever you're going to make the curry in. I used the gorgeous All-Clad saute pan my parents got me for my birthday.  Thanks Mom and Dad!


3. Add the curry paste, and cook for about 30 seconds, until fragrant, then add the coconut milk and stir to combine.


4. Add the meat and bell pepper. Add the fish sauce and palm sugar. I don't measure either of these ingredients, so the quantities listed above might not be correct.  I'd say start with less, and add to your taste.


5. Simmer until the bell peppers are at your desired tenderness.  Add the basil leaves.


6. Serve over rice.


* The broth that is left after boiling the meat is delicious. I was effing starving while cooking this meal, so on a whim I spooned some of my already cooked rice into a bowl and poured the broth over it for a snack while the curry finished cooking. It was a fantastic snack. I saved the rest of the broth so I can pull that move again.


So, ya, boiling the meat first makes it super tender, and it soaks up all the delicious curry flavor. Very delicious.


Bon appetit.

Thai Street Food

It's been a long time since I have seen your smiling faces, loyal readers. It's been a rough spring in terms of getting regular free time, so though I have been cooking here and there, I just haven't had time to tell you about it.  I think I will be in town, at least during the week, for most of the summer, so I am back. Hopefully.


Remember last summer when I took the Thai street food class at the Portland Culinary Workshop (check out the green papaya salad)? Well, here are a couple more recipes from that class. I made this meal sometime in April, I think. 

Grilled Pork Skewers (Muu Bing)


10 oz pork loin, butt, neck, etc (I used a shoulder steak)
1/4 bunch cilantro
Pinch of salt
1/2 tsp ground black pepper
2 Tbsp shaved palm sugar
Dash of soy sauce
Juice from one lime
2 Tbsp fish sauce
2 Tbsp vegetable oil
About 1/4 cup coconut cream to brush onto skewers while grilling


1. Make a marinade: using a mortar and pestle, pound the sugar, salt, pepper, and cilantro to form a paste.


2. Combine with soy sauce, fish sauce, lime juice, and oil. Stir together well.


3. Slice the pork into very thin and combine with marinade. Let marinate for 3 hours.


4. Skewer the pork on soaked bamboo skewers.


5. Turning often, grill on a charcoal or gas grill, brushing with coconut cream. This should take about 10 minutes on a medium hot grill.


6. Enjoy!


Sticky Rice with Mango (Kao Niaw)


1 1/2 cups sweet rice
3 cups coconut milk
1/4 cup water
1 Tbsp sugar
Pinch of salt
2 fresh mangos
1/2 cup coconut cream
2 pandan leaves, tied in a knot (I almost always omit this because it's not something readily available in the supermarket)
2 tsp vegetable oil


1. In a medium sauce pan, heat oil and gently toast the rice.


2. Add the coconut milk, water, pandan leaves, sugar, and salt, and stir well. Let simmer for about 20 - 25 minutes until the rice has absorbed the liquid and is cooked through.


3. Remove the pandan leaves, taste the rice for level of sweetness.


4. Stir in the coconut cream. Serve with sliced mangos. 


Bon appetit!

Chinese Sizzling Rice Soup with Pork Stock

My freezer is packed tight now that I have my 2012 pork. Because I need to keep more than just beef and pork in my freezer, I desperately need to make some room. Since I just took the Stupendous Stocks class at Portland Culinary Workshop, I decided to use my new skills and make pork stock.

8 lbs pork soup bones

1/4 lb carrots (about 3), roughly chopped
1/4 lb celery (about 4 stalks), roughly chopped
1/2 lb onion (about 2 large), roughly chopped
2 bay leaves
2 sprigs thyme
5(ish) black peppercorns


1. Caramelize bones in oven (30 - 45 minutes at 450F) on a cookie sheet. Deglaze the cookie sheet with about a cup or so of red wine.


2. Place bones to a large stockpot and add enough water to cover.


3. Bring to a simmer, skimming off foam and impurities.


4. Add the remaining ingredients, and simmer on very low temperature for at least 8 hours.


5. Strain the stock through a fine mesh. Let sit until the fat has solidified on the top, and skim off.


6. Refrigerate.

I didn't know exactly what I wanted to make with the stock, but a soup seemed like the most obvious choice. During some down time at work, I perused many many recipes using pork stock until coming across a recipe for sizzling rice soup (which, by the way, did not call for pork stock). Sizzling rice soup is one of my favorite things to order at a Chinese restaurant, and it reminds me of my childhood. Why not give it a try?

1 cup uncooked white rice – should make 2 cups cooked
6 oz. fresh shrimp, de-shelled and de-veined
10 oz. skinless, boneless chicken pieces cut into chunks and cooked (saute or use leftover chicken) 

1 Tbsp cornstarch
8 cups lightly seasoned homemade pork stock (or use chicken broth)
2 cans sliced water chestnuts

1 carrot, thinly sliced
1 cup snow pea pods, cut into 1 inch pieces
3/4 tsp salt 

1/2 tsp pepper (preferably white pepper but any ground pepper will work) 

4 Tbsp rice wine vinegar

2 tsp grated fresh ginger

2 tsp soy sauce

1. Before starting to make the soup cook the rice. Then, spread cooked rice in a thin layer on a lightly greased baking sheet. Bake about one hour at 300 degrees, turning the rice layer over after 30 minutes. (Ovens vary; you may need to bake a bit longer to get it crispy, but don’t let it burn.) Break rice apart and set aside. Fry and add to soup as directed.

1a. I saved the shells from the shrimp to simmer with the pork stock while the rice was baking. You don't have to do this, but it may or may not give the broth a more fishy flavor, in a good way. I sauteed the shrimp shells until pink in my Dutch oven then added half the stock. I simmered it for almost an hour, then strained the stock.

2. Mix together the chicken with half the cornstarch, sherry, ginger, and soy sauce in one bowl. Mix the shrimp with the other half of those ingredients in another bowl.  Set both these aside. 

3. Into the soup pot put the broth and water chestnuts. Bring to a boil, add salt and pepper. Reduce heat and allow to simmer 3 or 4 minutes. Add any fresh vegetables you are using.

4. Heat 3 Tbsp oil until hot in a frying pan; place rice in oil to brown.

5. Add chicken and shrimp mixture to hot broth; stir and return to a boil. If adding fresh shredded greens, now is the time!

6. Remove rice from oil with slotted spoon, drain very briefly on paper towels.

7. Carefully pour soup in large serving tureen – or just serve from the stock pot. Tableside, add rice to soup. If both are hot enough, your soup should sizzle. 

8. Dish into serving bowls immediately and enjoy!

This recipe turned out better than I could have imagined. It almost tasted like it does at a Chinese restaurant, except my rice didn't fry quite right. Also, I think I would omit the cornstarch, rice wine vinegar, ginger, and soy sauce marinade for the chicken and shrimp. Sizzling rice soup should have a delicate flavor, and the sweet/salty of the marinade threw it off a little. Other than that, delicious.

Bon appetit!

Loco Moco... Sort of

Santina says: even Martha went to prison.

I can't believe I am actually blogging about this meal, but I am committed to posting more of my meals.  If that means showing the world (er, the 3 people who read Princeton Eats Portland) the weird stuff I sometimes make for dinner, so be it.


I planned to eat the leftovers from my fajitas for dinner tonight, but for some reason I just didn't feel like it.  I defrosted some pork sausage over the weekend, intending to make myself a brunch including it, but I did not end up doing so.  So, I needed to eat it.  I didn't really know what to do with pork breakfast sausage for dinner, but I just bought a bunch of jasmine rice, so I thought, huh, I'll make a version of a loco moco.


Loco moco should be a ground beef patty over rice topped with fried eggs and gravy.  It's a hawaiian dish, and a hearty one at that, good for filling up after a morning of surfing.


My loco moco is a pork breakfast sausage patty over rice topped with salsa and sour cream.  It's a dish of no origin except my head, also a hearty one, good for filling up after sitting in front of a computer all day.


It does not look pretty but it tastes damn good.


Bon appetit.

Go Giants (and a taco bowl)

*** Updated with pictures.  Not much to show for this meal, but I feel like a beef post isn't complete without some raw meat ***


Apparently I can't upload pictures this evening, so I'll tell you about my dinner last night sans-photos and add some later.  But first I must express my excitement about the San Francisco Giants win versus the Phillies tonight (and yesterday for that matter).  I love the Giants.  My mom grew up in the Bay Area as a Giants fan, and all through my childhood, Giants games were on the radio all summer.  They haven't been in the World Series since the fall of my senior year of college (2002), and if they can get one more win, they're in!  GO GIANTS!


Back to food.  I again returned home from work yesterday tired and hungry.  I again walked in my kitchen and looked around at the limited options.  I knew I could hold off on food for a bit, so I decided on a "taco bowl".  I defrosted and cooked some ground beef, made rice, opened a can of Muir Glen diced tomatoes with green chilies, and shredded cheese.  I layered the ingredients in a bowl along with a couple slices of pickled jalepenos on top, and, voila, my dinner.  The taco bowl is one of my standard I-don't-know-what-to-make dinners.  I always have ground beef, rice, and canned tomatoes in the house.


I should mention that what makes this dinner so good is quality ingredients.  The ground beef is from the cow I purchased from 6 Ranch. A friend of mine came over once while I was in the middle of cooking ground beef.  He commented that it must be some really good beef because it smells like steak.  I think that's a pretty good commendation of ground beef! And I always buy Muir Glen organic canned tomatoes. They just taste better to me than other canned tomatoes.  I particularly like to have the fire roasted tomatoes with green chilies on hand because it's almost like a salsa.  It gives good flavor to my taco bowls :)


Bon appetit.