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Pomelo Salad with Peanuts, Mint, and Chile
Lunch Asian

Pomelo Salad with Peanuts, Mint, and Chile

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
  2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
  3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
  4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

Chickpea Maltagliati e Fagioli
Dinner Italian

Chickpea Maltagliati e Fagioli

5.0

Prep
30 min
Cook
40 min
Total
560 min

Instructions

  1. 1 Soak beans in water, 8 hours to overnight.
  2. 2 Drain beans and briefly rinse under cold water. Allow to drain.
  3. 3 Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
  4. 4 Heat a stovetop pressure cooker over medium-high heat. Add 2 tablespoons oil, onion, carrots, and red bell pepper; stir until onion is translucent. Add drained beans, herb bundle, green beans, cherry tomatoes, garlic, and chile pepper. Stir to ensure beans are evenly distributed. Add 4 cups water and bouillon cube. Secure the lid and bring to pressure. Cook for 8 minutes from the first whistle.
  5. 5 Turn off heat and allow pressure to release naturally according to manufacturer's instructions. Remove cover and discard herb bundle. Season stew with salt and pepper. Bring to a boil. Add pasta pieces a few at a time, stirring constantly to avoid sticking.
  6. 6 Add boiling water a little at a time if the stew becomes too thick. Stir frequently until pasta is tender yet firm to the bite, about 8 minutes. Ladle into 4 bowls. Top each bowl with 1 teaspoon extra-virgin olive oil.

By Buckwheat Queen

Green Harissa
Pantry African

Green Harissa

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the chiles, garlic, ground coriander, cumin, salt, mint, and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
  2. 2 Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

By NORMM1

Ajad (Authentic Thai Cucumber Salad)
Dinner Thai

Ajad (Authentic Thai Cucumber Salad)

4.9

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so pickling liquid is pleasantly sweet, sour, and lightly salty.
  2. 2 Combine cucumbers, shallots, and chiles in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

By Toi

Jack's Thai Green Beans
Dinner Asian

Jack's Thai Green Beans

4.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
  2. 2 Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.

By msxkitty

Tom Yum Goong Soup
Dinner Thai

Tom Yum Goong Soup

4.8

Prep
10 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Trim lemongrass and cut into matchstick-sized pieces.
  2. 2 To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
  3. 3 Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
  4. 4 Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.

By Michelle Chen

Thai-Inspired Beef Fried Rice
Dinner Asian

Thai-Inspired Beef Fried Rice

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat a wok or skillet over medium-high heat. Add vegetable oil and cook shallot and minced chiles until translucent and fragrant, 3 to 5 minutes. Add garlic and stir-fry until fragrant, about 1 minute. Mix in ground beef and cook, stirring often, until evenly browned, about 5 minutes. Use a slotted spoon to transfer the beef mixture to a plate.
  2. 2 Reduce heat to medium and stir in rice, breaking up any lumps. Allow rice to cook, folding it constantly to soak up the juices from the wok, about 10 minutes. Make a well in the middle of the rice and add beaten eggs. Swirl the eggs and rice together with small circular motions until all the rice is coated with eggs.
  3. 3 Return the beef mixture to the wok and toss to combine. Drizzle with soy sauce, fish sauce, and oyster sauce while tossing to mix. Cook for another few minutes until well combined. Remove from heat. Fold in cilantro and basil.
  4. 4 Distribute between 2 bowls and squeeze 1 lime wedge on each serving.

By Buckwheat Queen

Thai Grilled Chicken with Sweet Chile Dipping Sauce
Dinner Thai

Thai Grilled Chicken with Sweet Chile Dipping Sauce

4.6

Prep
15 min
Cook
30 min
Total
1485 min

Instructions

  1. 1 In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
  2. 2 Preheat grill for high heat.
  3. 3 In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
  4. 4 Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

By Michelle Chen

Slow-Simmered Chicken Vindaloo
Dinner Indian

Slow-Simmered Chicken Vindaloo

Prep
30 min
Cook
105 min
Total
135 min

Instructions

  1. 1 Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
  2. 2 Process red onions and garlic in a food processor until minced.
  3. 3 Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
  4. 4 Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
  5. 5 Let cool a bit before serving.

By James Wilson

Khanom Jeeb (Pork and Shrimp Dumplings)
Dinner Thai

Khanom Jeeb (Pork and Shrimp Dumplings)

5.0

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
  2. 2 Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
  3. 3 Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
  4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
  5. 5 Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
  6. 6 Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.

By Toi