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My wife’s friend, Joy, was in town this weekend and she brought us this Thai toast all the way from Santa Barbara. ( We live in Seattle).
There is this awesome Thai restaurant in Santa Barbara — Your Place . Joy packed the Thai toast into a cooler and brought it on the plane to Seattle for us to try. I was very excited as I have never tried ( or heard of ) Thai Toast.
After heating under the broiler I gave it a close inspection. It is ground pork, whole shrimp, topped with sesame seeds and deep fried on a piece of bread. Quite delicious when dipped into their spectacular cucumber, red onion, spicy vinegar sauce.
I found this recipe on the Internet for Thai toast. I have not tried it yet so I’m not sure how it compares but I will try the recipe soon.
Thai Toast
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A few weeks ago, I was going through the kitchen trying to figure out what to cook with a couple chicken breasts. Quite often, I have a few chicken breasts available in the refrigerator. Chicken is simple to cook and is very flexible so it can be used as the star in many recipes. However, this time my mind was having a hard time coming up with how to use the chicken. It was then that I noticed the pineapple on the counter… Pineapple and chicken are a good combo and a great start to an Asian recipe. It was starting to come together… Look in the freezer — edamame! yay. Check out my Asian cupboard supply — water chestnuts, chow mein noodles and ingredients to make a vinaigrette dressing. My wife thought I was crazy, but after eating this salad she keeps asking for it again!
Asian Chicken Salad with Grilled Pineapple and Edamame
Ingredients (Serves 2)
- 1 chicken breast
- 1/2 cup teriyaki sauce
- 2 slices fresh pineapple
- 1/2 cup edamame (frozen works well — be sure to thaw)
- 1 small can water chestnuts, drained and cut in quarters
- 1/2 head romaine lettuce, chopped
- 1/4 cup crispy chow mein noodles
Ingredients for salad dressing:
- 1/4 cup olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon teriyaki sauce
- 1 tablespoon lime juice
- splash sesame oil
- pinch of garlic
Directions:
- To prepare, place chicken in zip lock bag and add teriyaki sauce. Marinate in refrigerator for 2+ hours. Longer marination time will add more teriyaki flavor to the chicken
- To cook, grill the chicken until done and grill the pineapple until marked (3-5 minutes per side, depending on grill temperature)
- To make the salad dressing,combine all salad dressing ingredients and whisk in oil until it tastes good!
- Chop pineapple into large pieces. Lightly salt the water chestnuts and edamame.
- Toss romaine lettuce in salad dressing. Add a little dressing at a time, careful not to over-saturate.
- To serve, place lettuce on plate. Top with water chestnut, edamame, grilled pineapple, chow mein noodle. Slice up chicken and place on side.
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This recipe is something I like to cook up during the week — after all my leftovers have been utilized. It’s really quick, simple and healthy with some great flavors. I call it Super Soba — It’s yakisoba noodles cooked with vegetables and some Asian sauce. mmmm. With this recipe I generally just grab whatever vegetables I have in the fridge — it’s a great way to use up those extras. For this specific recipe we will use broccoli and carrots.
Super Soba
Ingredients:
- 2 Carrots, peeled and cut into rounds
- 1 Broccoli crown, cut into pieces
- 1/4 Medium sized yellow onion, rough cut
- 2 Yakisoba noodle packages (5-6 oz ea)
- 3/4 Cup water
- 1/2 Cup teriyaki sauce
- 2 Heaping spoonfuls cornstarch
- Teaspoon sesame oil
- Tablespoon chili paste or other Asian spicy sauce
Our strategy is to have perfectly cooked noodles with crunchy, colorful, and tasty vegetables. To do that we will cook the veges and noodles separately and combine at the end.
Blanching will work well for the vegetables because it’s a quick and easy method — and preserves the color of the vegetables. If you need help blanching check this out — Blanching from Wikipedia. Go ahead and blanch the carrots and broccoli and set aside when complete. This is critical, don’t overcook. It’s actually better to slightly under cook as we will be adding them to the hot noodles for the final few minutes of cooking.
Combine the water, teriyaki sauce and corn starch in a bowl. Mix until corn starch is disolved in the liquid and there are no lumps.
The next step is to cook the noodles. Yakisoba noodles can be found in almost any grocery store — although they might not be the easiest thing to find at the store. I usually find them in a cooler near the produce isle. I normally throw away the seasoning packets that come with the noodles as they are just filled with sodium and some other stuff that I’m not sure about. Add the 2 packages of noodles to your fry pan for a minute or two and start to break up the noodles with a wooden spoon. Add the water, teriyaki and corn starch mixture. Also, the chopped onion can be added. Stir, cover, and cook on medium for another 2-4 minutes — until the liquid has been mostly absorbed by the noodles and the onion is starting to soften.
Time to combine everything. The noodles are just about ready and your veggies are already cooked and ready to go. Add the blanched veggies to the noodles, stir, cover and cook for 2-3 more minutes.
When cooking is complete add sesame oil and chili paste, stir to evenly coat.
Ready to eat ! Makes about 3-4 servings.
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