Spicy Chicken Stir-Fry with Basil

  A classic Thai dish, this recipe shines best when made with Thai basil. While substituting basil varieties can work in a pinch, the authentic flavors truly come to life with the Thai version. Traditionally served with rice, it’s a popular choice for Thai street food enthusiasts.

Ingredients:

• 1/2 lb chicken breast, cut into bite-sized pieces

• 1 cup Thai basil leaves

• 1 tsp minced garlic

• 4–5 Thai hot chilies, chopped

For the sauce:

• 1/3 cup water

• 1 tbsp fish sauce

• 1 tsp sweet soy sauce

• 1 tsp sugar

• 1 tsp cornstarch

• 1 tsp chicken powder

To serve:

• Hot cooked rice

Instructions:

1. Prepare the sauce by whisking together water, fish sauce, sweet soy sauce, sugar, cornstarch, and chicken powder. Set aside.

2. Heat a splash of oil in a pan or wok over medium heat. Add the minced garlic and chilies, stir-frying until they release a fragrant aroma.

3. Stir in the chicken pieces, cooking until no longer pink.

4. Pour in the sauce and stir well. Simmer for about 3 minutes to let the flavors meld and the sauce thicken slightly.

5. Add the basil leaves and quickly stir everything together. Remove from heat.

6. Serve immediately over hot cooked rice and enjoy!

Stir-fried rice Noodles with Tofu

 Stir-fry rice noodles is Pad See Ew, a beloved Thai stir-fried noodle dish, is traditionally made with beef or chicken, but swapping in tofu creates a delightful vegetarian twist! The tofu absorbs the savory, slightly sweet soy-based sauce beautifully, while its crispy texture adds a satisfying contrast to the chewy rice noodles. This version is delicious and packed with plant-based goodness. It's perfect for those looking to enjoy a lighter, meat-free take on this classic comfort food. Would you like a recipe or tips on preparing it?

Ingredients

Tofu & Marinade:

• 12 oz firm tofu, cut into bite-sized cubes
• 1 tsp soy sauce
• 1 tsp cooking wine (or dry sherry)
• 1 tsp cornstarch

Noodles:

• 16 oz fresh pho noodles (or dried, soaked in warm water for 15 minutes, and drained)

Stir-Fry Sauce:

• 1 tbsp soy sauce
• 1 tsp dark soy sauce (for color and depth)
• 1 tsp hoisin sauce (adds subtle sweetness)
• 1 tsp sugar
• 1 tsp vinegar (rice vinegar or white vinegar)
• 1 tsp mushroom seasoning or vegetarian bouillon
• 1/4 cup water

Vegetables & Aromatics:

• 1 tsp minced garlic
• 1 shallot, thinly sliced
• 1/2 cup sliced white onion
• 1 cup broccoli florets or bok choy, chopped
• 1 cup bean sprouts or thinly sliced green cabbage

Others:

• Oil for frying

Optional Dipping Sauce:

• Chili flakes or fresh chili + soy sauce + a squeeze of lime or vinegar

Instructions

1. Marinate the Tofu:
2. Toss tofu cubes with soy sauce, cooking wine, and cornstarch in a bowl. Set aside for at least 10 minutes.
3. Prepare the Noodles:
   • If using dried pho noodles, soak in warm water until soft (about 15 minutes), then drain.
   • If using fresh pho noodles, gently separate them and set aside.
4. Fry the Tofu:
5. Heat oil in a non-stick pan over medium heat. Add tofu and pan-fry until golden on all sides. Remove and set aside.
6. Stir-Fry the Noodles:
7. In the same pan, add a bit more oil if needed. Add the noodles and toss gently until they soften and brown slightly. Drizzle in a bit of the stir-fry sauce to lightly coat the noodles. Remove and set aside with the tofu.
8. Cook the Vegetables:
9. Add a bit of oil to the same pan. Sauté garlic and shallots until fragrant. Add onions and broccoli (or bok choy). Stir-fry for about 2–3 minutes.
10. Combine Everything:
11. Return the noodles and tofu to the pan. Pour in the rest of the stir-fry sauce. Toss everything together until well combined and heated through. Add bean sprouts or cabbage and stir-fry for another 30 seconds to 1 minute.
12. Serve:
13. Plate hot with a small chili-soy dipping sauce if you like a little heat.

Thai Shrimp and Pineapple Curry

 

Prepare to tantalize your taste buds with the vibrant and exotic flavors of Thai Shrimp and Pineapple Curry! This dish is a beautiful marriage of sweet, tangy Pineapple and succulent shrimp, all bathed in a creamy, aromatic curry sauce that’s as easy to make as it is impressive. With just a few key ingredients—most of which you can find in your local supermarket—you can bring the magic of Thailand to your dining table. Serve it over rice or noodles for a complete meal that will transport you straight to the bustling streets of Bangkok. Let’s get cooking!

Ingredients:

1/2 lb shelled shrimp

1 cup Pineapple cut into chunks

Curry sauce:

1 tbsp oil

2 tsp red curry paste

1/2 cup chopped white onion

1 tsp ginger

1 tsp garlic minced

1 tsp tamarind paste

1/4 cup coconut cream

Add on:

1 1/2 cup coconut milk

1 tbsp fish sauce

1 tsp salt

1 tbsp sugar

4 Kaffir leaves

Serve with cooked rice or noodles

Directions:

Devein shrimp; Rinse and drain.

Add the curry sauce ingredients in a pan on medium heat until fragrant.

Add the coconut milk, Pineapple and season with fish sauce, salt, sugar, and kaffir leaves. Bring to a boil. Ajdust the seasoning for your taste.

Add shrimp and cook until the shrimp changes color to pink. Discard the Karrir leaves

Tips:

Add chopped green onion and cilantro

Use fish fillets and scallops instead of shrimp

Bánh Mì – Vietnamese Sandwich

Bánh mì is a delicious fusion of French and Vietnamese flavors, combining a crusty baguette with savory fillings. Traditionally, it includes pâté, mayo, Vietnamese ham (chả lụa), pickled vegetables, herbs, and fresh chili—all brought together with a splash of sweet soy sauce.

Don’t be intimidated by the list of ingredients—this version is quick and easy to make at home, mainly if you use ready-made items from your local Vietnamese grocery store or big supermarkets like Costco or Walmart. For a plant-based version, you can customize it with your favorite fillings, including tofu or grilled mushrooms.

Ingredients:

• Baguette or French bread (store-bought is fine)
• Mayonnaise
• Pâté (canned pâté works well)
• Vietnamese ham (chả lụa) – or substitute with grilled chicken, tofu, or mushrooms
• Pickled daikon and carrots
• Fresh cilantro
• Green onion (optional)
• Soy sauce
• Salt & pepper
• Sliced jalapeños or other fresh chili

Instructions:

1. Prep the bread: Cut the baguette into 6-inch pieces. Lightly toast until the crust is crisp.
2. Slice it open: Make a deep slit lengthwise to create a pocket, but don’t cut all the way through.
3. Add spreads: Spread a generous layer of mayonnaise and pâté inside.
4. Layer the fillings: Add sliced Vietnamese ham (or your chosen protein), pickled daikon and carrot, and cilantro sprigs. If using green onion, add it.
5. Season: Drizzle with soy sauce and a pinch of salt and pepper. Add sliced jalapeños for heat if you like it spicy.

Tips:

• All ingredients can be found at most Vietnamese or Asian grocery stores.
• If you're in a hurry, use pre-pickled veggies sold in jars.
• Swap out the meat and pâté with tofu and vegan mayo for a vegan twist.

Quick Pickled Daikon and Carrot (Đồ Chua)

Ingredients:

• 1 large carrot, peeled and cut into matchsticks
• 1 small daikon radish, peeled and cut into matchsticks
• 1/2 cup white vinegar (rice vinegar also works)
• 1/2 cup warm water
• 1/3 cup sugar
• 1 teaspoon salt

Instructions:

1. Prep the veggies:
2. Julienne the carrot and daikon (cut into thin matchsticks). For ease, you can use a knife or a mandoline slicer.
3. Make the brine:
4. Mix the warm water, vinegar, sugar, and salt in a bowl. Stir until the sugar and salt dissolve completely.
5. Pickle:
6. Place the carrot and daikon into a clean jar or container. Pour the brine over the vegetables until fully submerged.
7. Marinate:
8. If you need it quickly, let it sit at room temperature for about 1 hour or refrigerate for at least 2–3 hours for better flavor. It tastes even better after a day and can be kept in the fridge for up to 2 weeks.

Tips:

• Taste the pickles after an hour and adjust sugar or vinegar to your liking.
• This pickle is also perfect with rice dishes, grilled meats, or spring rolls!

• Use jarred pickled veggies if you’re short on time.
• Customize your Bánh Mì with different proteins, or go full vegan!

Easy Coffee Cake (Using Boxed Cake Mix)

 Coffee cake is a classic American treat that pairs perfectly with a warm cup of coffee—hence the name!  While it doesn't contain coffee, it's ideal for your morning brew or an afternoon catch-up with friends.  Thanks to a few simple add-ins, this version is quick, moist, and packed with flavor.  Using a boxed cake mix makes it even easier!

Ingredients:

Cake ingredients:

• 1 box yellow cake mix (18.25 oz.)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/3 cup milk
• 2 tsp ground cinnamon
• 1/2 cup of dried fruit (raisins, cranberries, chopped apricots, etc.)

Requirements For the Pan:

• Vegetable oil spray (for misting)
• All-purpose flour (for dusting)

Streusel Topping ingredients:

• 3 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/2 cup chopped nuts (walnuts, pecans, or almonds)

Directions:

1.    Preheat your oven to 350°F (175°C).

2.    Lightly mist a 9 x 9” baking pan with oil spray, then dust it with flour.  Shake out the excess.

3.    Combine the cake mix, sour cream, oil, milk, eggs, and cinnamon in a large mixing bowl.

4.    Blend on low speed with an electric mixer for 1 minute. Scrape down the sides of the bowl with a spatula.

5.    Increase the speed to medium and beat for two more minutes until the batter is thick and smooth.  Stir in the dried fruit.

6.    Pour the batter into the prepared pan and smooth the top.

7.    In a small bowl, mix all streusel ingredients.  Sprinkle evenly over the batter.

8.    Bake for 35 minutes or until a toothpick inserted in the center comes clean.

9.    Let the cake cool slightly before serving.

Optional Tips:

• For an extra touch, sift powdered sugar over the top once the cake has cooled.
• Want it even more moist and flavorful?  Add one small box of vanilla pudding mix to the batter before mixing.

This simple coffee cake is soft, aromatic, and perfect for sharing—no special occasion is needed.  Enjoy it warm with your favorite cup of coffee or tea!