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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Cold Sesame Noodles

Published by: Sarah

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  • Jan
  • 10

I love Chinese food. Cold Sesame Noodles are one of my favorites. BUT, while there are SEVERAL Chinese restaurants in my town & surrounding area, none of them have these on the menu!. The closest one is 35 minutes away. I found a recipe to make them @ home, but it required many ingredients that […]

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I love Chinese food. Cold Sesame Noodles are one of my favorites. BUT, while there are SEVERAL Chinese restaurants in my town & surrounding area, none of them have these on the menu!. The closest one is 35 minutes away. I found a recipe to make them @ home, but it required many ingredients that I don’t use regularly.

Then “Thai Kitchen” came out with their line of “Simply Asia” line of noodles. I was very please that I could make the dish at home without having to buy a lot of ingredients that I wouldn’t normally use. And best of all have them taste delicious.  享受 (Enjoy)!

1 box Simply Asia Chili Garlic Flavor
2 T Sesame Oil
1/4  c. All Natural Peanut Butter
Mongolian Fire Oil, to taste & optional
Hot House Cucumber, julienned for garnish
Scallion, sliced on and angle for garnish

Cook noodles as per package directions.
Drain & return to hot pot.
Immediately add the sesame oil & peanut butter to the noodles.
Add the sauce that came in the box.
Add the chili flakes & fire oil to taste if desired.
Garnish with cucumber & scallion.

www.thaikitchen.com

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Asian Burrito’s

Published by: Sarah

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comments:
  • Jan
  • 4

This flavorful appetiser (which can also be a main dish) won First Place & the People Choice Award at a local competition in 2006. My son requests it often, but he usually wants it that day. I tell him, “Patients leads to happy taste buds.” Begin 1 day ahead 2 Duck Breasts ** ½ tsp Ground Cinnamon […]

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This flavorful appetiser (which can also be a main dish) won First Place & the People Choice Award at a local competition in 2006. My son requests it often, but he usually wants it that day. I tell him, “Patients leads to happy taste buds.”

Begin 1 day ahead
2 Duck Breasts **
½ tsp Ground Cinnamon
½ tsp Ground Ginger
¼ tsp Ground Nutmeg
¼ tsp White Pepper
1/8 tsp Ground Cloves
½ c + 1 T Maple Syrup, divided
6 Scallions, divided
½ c Water
½ c Seasoned Rice Vinegar
¼ c Soy Sauce
1 Jar Hoisin Sauce, divided
1 Pkg. Fajita Size Flour Tortilla’s
Cornstarch

Score the skin side of the breasts.
Combine cinnamon, ginger, nutmeg, white pepper & cloves.
Rub 1 tsp of seasonings on the meat side of the breasts.
Combine remaining seasoning with.1 T maple syrup
Rub into the skins side of the breasts.
Cut the root ends off 2 scallions & slice in half lengthwise.
Place scallions on a large piece of plastic wrap cut side up.
Place breasts meat side down on the scallion & wrap tightly closed.
Refrigerate over night.

Preheat a skillet to just smoking.
Place duck breasts skin side down in the skillet.
Cook until skin is well browned & drain off the fat.
Combine maple syrup, water, vinegar & soy sauce.
Turn breasts over & pour water mixture around meat.
Cover & cook 15 minutes.
Remove meat to a platter.
Reduce the cooking liquid by half over medium high heat.
Thicken with a mixture of cornstarch & water if desired.
Remove the skin from the duck, dice meat finely & add ½ the jar of Hoisin sauce.
Thinly slice remaining 4 scallions.
Warm tortillas in the microwave for 30 seconds.
Brush the top half of one tortilla with some Hoisin sauce.
Fill the center of the tortilla with a little duck & top a few scallions.
Fold closed like a burrito (sides in first, bottom up & fold over) using the sauce as your “glue” to hold the burrito closed.
Place under a damp kitchen towel & repeat until meat & scallion are used up.
Cut in half & serve with sauce reduction on the side.

**NOTE: By all means substitute boneless skinless chicken thighs for the duck. It’s cheaper & you cannot taste the difference!

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Mongolian Beef

Published by: Sarah

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comments:
  • Dec
  • 24

Begin 1 day ahead 1 Flank Steak, sliced thin 2 T Olive Oil 4 T Hoisin Sauce, divided 1½  T Soy Sauce 2 T Cream Sherry 3 T Water ½# Snow Pea 1 Red Pepper, sliced into strips 1 (6 oz.) can Sliced Water Chestnuts, optional Pinch of Salt Fresh Ground Black Pepper to taste […]

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Begin 1 day ahead

1 Flank Steak, sliced thin
2 T Olive Oil
4 T Hoisin Sauce, divided
1½  T Soy Sauce
2 T Cream Sherry
3 T Water
½# Snow Pea
1 Red Pepper, sliced into strips
1 (6 oz.) can Sliced Water Chestnuts, optional
Pinch of Salt
Fresh Ground Black Pepper to taste
1 T Cornstarch
Water
4 Scallions, sliced on a angle

In a mixing bowl, whisk together soy, sherry, water, 1 T Hoisin sauce, salt & pepper. 
Add sliced beef and turn to coat. 
Marinate in refrigerator over night.

Heat sauté pan and add oil. 
Sauté meat 3 minutes. 
Add snow pea, red pepper & water chestnuts. 
Sprinkle with salt & pepper. 
Add remaining 3 T Hoisin sauce. 
Saute another 3 minutes.
If you want the sauce thicker, combine cornstarch with a little water & whisk in to desired consistency. 
Sprinkle with scallions.
Serve over rice if desired.

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Asian Shrimp Kabobs

Published by: Sarah

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comments:
  • Dec
  • 9

24 Large Shrimp, uncooked, peeled & deveined 1 (6 oz.) can Pineapple Chunks Skewers Marinade ½ c. Soy Sauce 2 T Sesame Oil 2 T Seasoned Rice Vinegar 2 T Fresh Ginger, grated 2 clove Garlic, minced Place shrimp into a non-reactive bowl. Combine all marinade ingredients and pour over shrimp.  Marinate shrimp & soak […]

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24 Large Shrimp, uncooked, peeled & deveined
1 (6 oz.) can Pineapple Chunks
Skewers

Marinade
½ c. Soy Sauce
2 T Sesame Oil
2 T Seasoned Rice Vinegar
2 T Fresh Ginger, grated
2 clove Garlic, minced

Place shrimp into a non-reactive bowl.
Combine all marinade ingredients and pour over shrimp. 
Marinate shrimp & soak skewers in water for 30 minutes. 
Slice bacon into thirds.
Place a pineapple chunk at the underside of the shrimp.
Slide  shrimp onto skewer (3-4 per skewer).
Grill for 3 – 5 minutes per side or until shrimp are opaque.

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